The Study at University City

The Study at University City opened in January 2017 at 33rd and Chestnut Streets, between the University of Pennsylvania and Drexel University. It has 212 rooms over ten stories and is the second Study Hotel, after The Study at Yale in New Haven, which opened in 2008. The building is on land that Drexel leases to its developer, Hospitality 3, and the university endorses it.

The place

The hotel stands in University City, in West Philadelphia, a science and innovation district. Its guests are mostly academics, business travellers and visitors to the two campuses, and the hotel is aimed at them rather than at Center City tourism.

The Schuylkill riverfront and 30th Street Station are a short walk away. The Daskalakis Athletic Center, where the US Open squash championships have been played, is one block from the hotel, and Study Hotels has sponsored that tournament.

The concept

Study Hotels grew out of an idea of Paul McGowan, a Hospitality 3 executive who had developed the W brand at Starwood. After touring colleges with his daughter in 2003, he saw no upscale hotel tied to a school's character. Each Study hotel is customised to its campus.

The Philadelphia building is a 145,000-square-foot ten-story structure with a slate brick and split-face granite exterior. The lobby, designed by the Philadelphia firm DIGSAU, has a Nordic feel, with light wood, muted tones and leather wingback chairs. Display cases show parts of the collections of three local museums, and a gallery occupies the lobby area.

The touches reflect the academic theme: standing desks, writing desks for handwritten notes, and free postcard and letter mailing.

Rooms follow a minimalist style, with surrealist oil paintings by the Italian artist Carlo Trevisan, commissioned through the local gallery Carr d'Artistes. The hotel offers standard rooms, signature study rooms and multi-room suites. Rates at the time of opening started near $240.

More than 7,000 square feet of event space is available for workshops, conferences and social events.

Dining & wellness

Co-Op, the ground-floor restaurant and bar, is led by chef Craig Russell. It serves shareable American dishes built on seasonal and local ingredients. The launch announcement described a menu inspired by the maritime and agricultural community of the region, and the current menu may differ. In-room dining is also offered.