Location: Fort Worth, TX
General Contractor: Commerce Construction
Mechanical Engineer: Blum Consulting Engineers
Completion Date: March, 31 2020
200-key, 4-star rustic hotel
600-ton air-cooled chilled water system conditions building
In the News
A Shake Shack, a hotel and renovation of Mule Alley are headed to the iconic Fort Worth Stockyards as part of a redevelopment initiative trotting off after a slow start.
Stockyards Heritage Development Co., a partnership between Majestic Realty Co. and The Hickman Cos., unveiled plans Thursday to continue the evolution of the historic district through its renovation of the Horse and Mule Barns in the Stockyards.
Plans were also unveiled for improvements to the Stockyards’ Exchange Avenue and construction of an Autograph Collection boutique hotel, event barn and "rustic resort," called Hotel Drover, at the end of Mule Alley’s street of shops, eateries, offices and live-entertainment venues.
The project’s first phase has just kicked off, launching the $175 million renovation and ground-up development that’s been designed and planned over the past several years.
“The Stockyards present a unique challenge, but also a rare opportunity,” Craig Cavileer, executive vice president of Majestic Realty Co./Stockyards Heritage Development Co., said in a news release. “We knew from the moment we first visited the district over 20 years ago that this was a rare gem — a place people from all over the world visit for a taste of Texas and the West.”He said the developers have worked to incorporate into the project “the freedom, spirit and character of the cowboys, cowgirls and cattle culture that shaped Texas into what it is today.”
“That’s a tall order as a developer,” he said, “but also an inspirational one.”
Mule Alley will ultimately have some of the best restaurateurs, merchants, artisans and entrepreneurs in Texas, Cavileer said. He said the developers aren’t looking to “overly commercialize” the Stockyards, but to broaden its appeal for locals as well as guests from Texas, the U.S. and around the world.”
“We are taking our time, making sure new residents of Mule Alley fit the character of the Stockyards, and we’re encouraging our leasing team to think creatively about the mix,” he said. “We would rather take a risk with an inventive tenant than play it safe with a chain that brings little to the table.”
Confirmed tenants include:
• Second Rodeo Brewing Co. — Chef Jason Boso, known for the the Truck Yard in Dallas and Houston and Twisted Root restaurants throughout DFW, brings a “brewpub meets live music hall” concept to Fort Worth. Signature beer on-site, a street taco menu and live music in a 12,000-square foot barn will overlook Marine Creek with a patio nestled among giant oaks.
• Shake Shack – Mule Alley will be home to the first and only Fort Worth location of Shake Shack, a burger stand that now has 168 locations across the country.
• MB Mercantile & Supply – An early “general store” concept with one-of-a-kind goods from artisans across Texas and beyond.
• RFD headquarters and studios – The new headquarters of RFD-TV, The Cowboy Channel, and Rural Radio, all part of Rural Media Group, now occupies a headquarters building on Exchange Avenue with plans to create a new broadcast studio, open to the public. Its mission is to reconnect “city with country” to the over 100 million homes in RMG’s networks, with emphasis on programming centered on the cowboy and cowgirl lifestyle.
• Hotel Drover – With a planned opening in spring, 2020, the 400-room hotel is part of the Marriott Autograph Collection of hotels. It will have 15,000 square feet of meeting space and a barn for weddings, meetings and social events. The hotel’s 97 West Kitchen and Bar will feature regional cuisine designed to feel like a ranch house, a café/lounge with a rustic fountain, a library, fireplace, fire pits, lushly landscaped pool area and paths along Marine Creek. The hotel’s is a tip of the hat to the legendary Drovers who herded cattle along the Chisholm Trail to market in Fort Worth.
• New concept — An as-yet unnamed concept from Chef Marcus Paslay, executive chef owner of Fort Worth’s Clay Pigeon and Piatello Italian Kitchen. The concept focuses on grilled and smoked meats, an open kitchen with wood-burning grills and rotisserie smokers.
Dallas Business Journal
August 10, 2018