CityLine is the new development in the metro Dallas area which has attracted major corporations with 12,800 on-site employees. The development has 2.5 million square feet of leased office space with 1.8 million coming soon. Up to 3 million square feet of office space can be developed at CityLine.

Sitting on 237 acres, this flagship, state-of-the-art facility was built for the entire International Union of Operating Engineers organization. The new campus is comprised of a 179,200 square-foot, two-story administration building with two attached three-story dormitory wings. The administration building houses administrative offices, a grand ballroom that can be divided into eight large classrooms, dining facilities, and a commercial kitchen.

The AO campus is a 4-building campus serving approximately 3,200 employees. The goal of this project was to redesign the servery and cafeteria seating areas to create a fresh, innovative environment that has a good flow to it and serves as an enjoyable amenity to all the employees.

New corporate headquarters featuring L1 coffee bar & cafe, L4 employee cafe, L7 team kitchen, L13 beverage bar & 12 social kitchens in the “healthiest workplace in the world”.

Designed as the new 225,000 square feet home of NFL Los Angeles with 800+ employees – the interior focuses on a football-first narrative – artistic renderings of celebrated players, coaches and personalities are interwoven throughout the 4-floor design. The space itself contains multiple collaborative tools and spaces for the media group staff and likewise focuses on wellness and employee safety through the use of the latest innovations in filtration and air-movement sciences, not to mention touch-less technology throughout. In addition to the core of (5) state-of-the-art studio spaces, the design encompasses collaborative spaces focused on flexible neighborhoods of workstations, personal space acoustic meeting hubs, offices and collaborative conferencing and meetings spaces. To provide fuel for employees – a full-service, restaurant-style commissary with a working, organic herb and citrus garden provides the latest in farm-to-table fare.