The McNutt Dining Project includes a renovation and addition to the existing McNutt Center building in the McNutt Quadrangle Residence Hall Complex. In addition to a larger dining facility and main kitchen, the project includes Residence Life offices and other associated support spaces. The renovation and addition is isolated to the ground and first floors of the existing building. The upper two floors primarily remain as is, except for miscellaneous mechanical spaces and chases.
The architectural expression of the new building addition is sympathetic to the existing Mid-Century Modern architecture of McNutt Quadrangle. Indiana ashlar limestone used on the existing building is used in the same application on the new addition. Large windows are placed on axis with new green space created by North Housing. The new dining project is an anchor to this new central green. A large curved wall of the addition gives reverence to the new green spaces and follows the projected path students take as they transfer southeast to main campus. The new architecture of McNutt Dining is carefully knitted into the context of McNutt Quadrangle as well as the adjacent new housing project. CSO collaborated with Hanbury and BakerGroup on the design of this project.
The micro-restaurant style dining concept includes ten different themed restaurant concepts, a new Starbucks, and a convenience store (C-Store). A centralized prep kitchen and dishwashing area, loading dock and other back-of-house spaces support the dining operations.
The 24,500 square foot addition expands the dining facility, and gives it another “front door”, visually connecting it to the new North Housing Development.
During the planning process, careful consideration was given to the facility’s location in relation to campus, and nearby residence halls. The design includes spaces for dining, collaboration, and studying. The facility will provide 685 seats in a variety of seating areas and offer Micro-Restaurant style dining with seven to nine different restaurant concepts. Centralized prep kitchen and dish washing areas, along with other back-of-house spaces, will support the dining operations. Dining and kitchen spaces are located on the main level.
In addition to dining, the facility will house the administrative offices for Dining & Food Services and Housing & Residence Life. These office facilities will be on a second level, with a designated entrance along McKinley Ave. This project was designed in collaboration with Hanbury.
Following a series of community engagement sessions in 2016, the Brownsburg Board of School Trustees decided that in order to address enrollment growth in grades 9-12 and failing infrastructure at Brownsburg High School, it was necessary to expand and renovate the school.
New academic, administrative, athletic, foodservice, and building support spaces will increase the capacity of the high school to 3,000 students and allow for future growth of an additional 1,000 students. Major demolition of a significant portion of the existing building provided the opportunity to add 23% more classroom space, expand auditorium seating to accommodate approximately 995 people, and improve overall corridor circulation. The demolished area was rebuilt taking a portion of the building from a single story to two stories housing classrooms and taller spaces such as the cafeteria and Large Group Instruction rooms.
An existing auditorium was transformed into a true performing arts theater. The new theater design involved expanding the auditorium with new sloped and stadium seating, a new orchestra pit, front of stage area, overhead catwalks, and new lighting and sound systems.
The school has been operational throughout the entire construction process, which has occurred in phases to lessen the impact on students.
The facility is a teaching facility as well as a student dining venue. The design of Marriott Hall recalls the “quintessential Purdue style” of dark red brick and tile roof found on adjacent academic halls, while providing a more open and inviting transparent façade on State Street. The interior features a two-story dining space with a coffee bar and two student-operated restaurants: The John Purdue Room, a fine-dining restaurant in which students prepare and serve the food and manage the kitchen and dining room, and The Boiler Bistro, a quick-service restaurant where the food is cooked to order. These spaces are supported by the Teaching Kitchen, which functions as a lab as well as the main kitchen preparation area for the facility. A 95-seat demonstration hall consists of a lecture room with a kitchen that is used to teach cooking classes.
Wells Quadrangle is comprised of four buildings, including Memorial Hall and Goodbody Hall. The project involved repurposing both buildings from academic space to student housing. The University also wanted to determine the best location to accommodate a dining facility with an outdoor terrace. Originally, IU had targeted space in one of the other buildings in the quad, but a study led by CSO determined that an addition to Goodbody Hall would be the best solution to accommodate a 200-seat dining facility.
The design of the addition to Goodbody Hall required a solution that integrated seamlessly into the architectural character of Wells Quadrangle. The 1-story addition emerges from the base of the existing Goodbody Hall, and houses a dining area with open views toward the quad. A roof terrace above is accessed from both the exterior grade and the second level. This elevated terrace provides options for outdoor seating and a sweeping overlook to the quad.
The overall project required careful coordination to maximize usable space while accommodating updated MEP systems and the technology infrastructure demanded by today’s residence halls.
The renovation created accommodations for 174 students. The room configuration is comprised of a mix of 2-bedroom apartments, 2-bedrooms suites, single rooms, and double rooms. A variety of restroom configurations are available depending on the room type.