The facility is the first and only hotel in Texas to achieve the certification. It is also the largest LEED Gold hotel in the US outside of Las Vegas. BOKA Powell was the architect of record for the project, waldrop+nichols studio was the interior design firm, and Balfour/Russell/Pegasus served as the general contractor.
The facility imbibes several green elements such as roof materials with solar reflective indexes to repel heat. The lighting and HVAC systems in the guest rooms of the hotel are controlled by a key switching system. The system helps activate the systems after the key in put into a slot by the door. The lights are automatically turned off and the HVAC system set back to a preset temperature when the key is removed.
The property incorporates a cistern with a capacity of 25,000 gallons to decrease storm water run-off. The cistern stores water to meet irrrigation needs. The facility also sports a rain garden which helps with run-off. The water softener system is tied to the cooling tower which leads to a fall in water and chemical cnsumption.
Among other sustainable features of the hotel include use of recycled timber and brick in the interior of its restaurant named Texas Spice, use of certified wood in 50% of its wood-based material, and reclaiming construction debris.
