POST Houston gives “Texas-sized” a new meaning with its debut of the largest non-arena music venue and Skylawn in the state.
The O Atrium with POST Market PHOTO BY: LEONID FURMANSKY
Let me introduce you to the city’s latest cultural hub and historic anchor: POST Houston. What was once a United States Post Office mail sorting warehouse is now a 550,000-square-foot building home to an international culinary market, three atriums (named X, O and Z), 713 Music Hall and, last but certainly not least, a larger-than-life Skylawn. “We set out to create experiences that are unique but fundamentally connected to Houston culture. From the diversity of cuisine in the food hall to a rooftop park open to the public, the goal has always been to build community,” says Kirby Liu, director of development at Lovett Commercial. “There is always something new to experience at POST, and the response from the community has been inspiring.”
Overview of the Skylawn. PHOTO BY: STEVE HYDE
Designed by renowned architect Jason Long, partner at OMA New York, the three atriums seamlessly flow from one to another while simultaneously boasting their own aesthetic, materials and monumental staircases. “Each atrium at POST has a unique design related to its function,” explains Liu. “The X Atrium is dominated by a geometrically striking stair that references grand staircases found in theaters around the world. This atrium hosts art installations and cultural events and is the perfect spot to see and be seen.” Following suit, the O Atrium welcomes guests to POST Market—an immersive food hall meets cyberpunk market with over 25 different culinary concepts. (Think reflective stainless steel, vibrant neon signage, floating mesh halo and an illuminated double-helix staircase.) To finish off the trio, the Z Atrium acts as the building’s cozy corner, complete with a coffee bar, coworking space and a wood-finished, zigzagged staircase inspired by public libraries and reading rooms.
The X Atrium features retail space and experiential shopping experiences. PHOTO BY LEONID FURMANSKY
Moving to the eastern wing, Live Nation has added another notch to its belt with the arrival of 713 Music Hall. Flirting between open-floor concepts and larger stadiums, it acts as a Goldilocks-sized venue that embodies the intimacy of a smaller stage paired with the design and flexibility of an arena. Inside, the lobby pays homage to NASA and Houston’s space history with an aluminized fabric heat shield that envelops the wall while providing a sealed environment for decompression and building anticipation. After stopping for a drink at the bar, a double-height polycarbonate wall forms a translucent threshold dividing the main space into two zones for viewing and experience. “We are particularly excited about the way that light and architecture interact,” says Liu. “The softly illuminated bars, the futuristic Matrixlike bathrooms and the mysterious glow of the blue fiberglass tribune are all unique visual features of the project.”
“THERE IS ALWAYS SOMETHING NEW TO EXPERIENCE AT POST.”–KIRBY LIU
And finally, resting just above your head (past the second level of office and retail space) is POST’s innovative 5.5-acre Skylawn. Surrounded by enviable landscape and untouched views of downtown, it features an impressive lineup of amenities—from shaded gardens and performance zones to its very own Skyfarm. Spearheaded by Hempstead’s Blackwood Educational Land Institute, the farm works with a custom, lightweight rooftop soil in concrete beds and utilizes regenerative practices to grow seasonal produce like lemon grass, edible flowers and a variety of herbs and greens (just to name a few). “It’s a model for how we can adaptively reuse a lot of commercial buildings all around Houston, but particularly in the urban core,” shares Blackwood creative Aaron Flores. “Houston is renowned for its culinary scene and diversity, but the reality is we don’t oft en think about where that food comes from. Even in the middle of a city, you can be growing your food in a way that not only takes carbon from the atmosphere and stores it into the soil, but also reduces the carbon footprint of every single plate of food that you eat.” The best part? Most of the food produced will be supplied to the market venues and restaurants below. Talk about a true farm-to-table feat. 401 Franklin St., 713.999.2550, posthtx.com
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