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Virginia Tech’s newest dining hall is engineered for the student experience Perry Place at Hitt Hall just opened with nine concepts, including a new exclusive brand from celeb chef-campus collaborator Mai Pham.
ic District. On the outside, the structure is clad in Virginia Tech’s signature Hokie Stone, which comes from a nearby limestone quarry and covers nearly every building on campus, creating a unified architectural look. But on the inside, Hitt Hall and especially its dining component, Perry Place, are different from
what’s been built before. The construction itself was woven into a learning experience and it’s ongoing, with partnerships like the Coalition for Smart Con - struction, a university-industry collaboration with federal and state agencies for innovation in the construction sector. Sus- tainability and carbon-footprint
BY TARA FITZPATRICK
V irginia Tech is known for engineering, construction and innovation in those fields. The school doesn’t waste an opportunity to allow all the players and stake - holders to collaborate and learn as they do it. Brian Grove, director of dining services at Virginia Tech, is now seeing the end product of seven years of planning and construc- tion for the newest dining facil- ity/education building on cam- pus. Big ideas—sustainabilty and collaboration—and small but im - portant details—enough waffle irons in the all-day diner—have all come together in the form of Perry Place at Hitt Hall. Grove sees this new construc - tion as a place to “better serve our students, faculty and staff.” Hitt Hall is a 100,000-sq. ft. new facility that’s been construct- ed to support the Myers-Lawson School of Construction within Virginia Tech’s North Academ -
MAI PHAM CREATED THIS CONCEPT JUST FOR VIRGINIA TECH.
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