Of its 146 rooms, 25 of them will be extended stay with kitchenettes. Event spaces on the top floor as well as a 3,000 square-foot ballroom for dinners and receptions are under construction.

Operating the hotel is hospitality industry veteran David Miskit, who has managed and opened a number of hotels in New York, Miami, and most recently, the Ambassador East hotel (briefly rebranded as Public Hotel) in Chicago. He counts the famed New York institutions Studio 54 and Palladium as early gigs on his résumé.

“The goal is to become the ultimate concierge for all these venues here,” Miskit said of the surrounding performance halls and museums during a Tuesday tour of the under-construction hotel.

The food and beverage service throughout the hotel will be run by restaurant operator ESquared Hospitality and Burke, who have already collaborated on two concepts: Tavern62 by David Burke in New York City and BLT Prime at the Trump International Hotel in Washington, D.C.

Miskit said the goal was to offer a hotel restaurant “as good as any other restaurant.” Though St. Louis has a good food scene, “the hotels got a bit stuck in time,” he said.