The days of mass travel by train are long gone, but the mere image of a rail line passing through town plunges people back to simpler times when travelers routinely trekked through grand central stations to board trains for their destinations.

Historic Grapevine is keeping this train theme alive with a modern twist as construction continues on the Hotel Vin and Harvest Hall development in Downtown Grapevine.

Coury Hospitality’s Tom Santora was appointed chief commercial officer and managing director of Hotel Vin and Harvest Hall in August.

On a tour of the construction site, Santora pointed out the building’s unique design elements — from its views of the rail station to the high archways and beams that emulate a classic railway station design.

Guests will even have the opportunity to visit a classic observation deck in the image of a clock tower for scenic views of Downtown Grapevine and DFW.

Both developments under the umbrella of Coury border the TEXRail line, which runs from DFW International Airport to Downtown Fort Worth.

The hotel and hall are part of a $114M Grapevine Main mixed-use development that the city launched several years back.

“The city was a big proponent of doing something in this particular area,” Santora said. “They developed a project, they put it out to bid, and we were fortunate to win that bid. So, we are now owners and developers of the project and Coury Hospitality will operate the entire facility from the parking to the hotel to Harvest Hall.”

The under-construction Hotel Vin will be branded under Marriott’s Autograph Collection of hotels, offering 120 luxury guest rooms in Downtown Grapevine, a presidential suite and a dining venue known as the Third Rail overlooking an active train station.

Guests will have access to four private dining rooms, a wine room and private gathering spaces.

The same site will offer about 15K SF of indoor and outdoor event space, including a 4K SF ballroom.

Attached to Hotel Vin will be Harvest Hall, a hospitality section that will eventually offer different types of curated meals under one roof and spaces for comedy presentations, corporate events, music, wine tastings and public gatherings.

Construction is expected to wind down on the project next spring, but the image of a hospitality destination designed to mirror the architecture of times passed is beginning to take shape.

“We modeled the whole facility after a 19th century train station, and we wanted to make sure it had the modern touches that today’s travelers are expecting from the technology in the room … but we also are trying to complement everything that’s happening in Grapevine,” Santora said. “So it was really important that we were thoughtful about restaurant concepts who we are working with in Harvest Hall and making sure we bring in the right partners.”

Every experience in Harvest Hall will vary depending on the date and time of one's visit. The building will offer everything from classic weddings to fun shows and music to more stoic corporate gatherings.

“The one thing about Harvest Hall is we believe you may come here five different times, and it will be five different experiences because you might use the hall or the hotel a different way,” Santora said. “It might be for comedy one night, it might be to meet friends and family for brunch. It might be an interesting dine-around, or you might be in the Third Rail having oysters on the half shell drinking a glass of chardonnay.”