More Rock Hall Renovations On Tap for 2017


Yesterday, the Rock & Roll Hall of Fame held a press conference on its front plaza to announce the next phase of renovations that will create “a transformative and multidimensional experience” for music fans and visitors from around the world.

Standing in front of the new locally designed and built “LONG LIVE ROCK” block letters on the 65,000-square-foot entry to the Rock Hall, Rock Hall president and CEO Greg Harris recapped the many highlights of 2016, adding that Cleveland was now considered a top destination for tourists and travelers and that the Rock Hall was an integral part of that trend.

“Rock fans are passionate, and we are the epicenter of this passion,” said Harris. “We’re the place where fans celebrate together, and these bold changes create a more impactful experience with our exhibits and programs.”

Recent updates to the Rock Hall includes a new atrium that reflects the “grit, edge and power of rock,” a completely redesigned museum store with new products that are "emblematic of the rock and roll lifestyle," a new permanent exhibit on the Museum’s first floor that chornicles how live concerts are produced, a redesigned outdoor experience that includes the massive “LONG LIVE ROCK” letters and the Rock Box public art project that features eight large speaker installations along Rock & Roll Blvd.

Harris announced details regarding renovations yet to come, as well, including the new “All Access” Dining & Events, which will feature food service from Cleveland chefs Michael Symon, Jonathon Sawyer and Rocco Whalen. The Rock Hall worked with Aramark to develop the “All Access” brand.

Other renovations in the works include the Rock & Roll Hall of Fame Signature Experience, which will combine enhanced Inductee exhibits, and a signature multimedia presentation production by Oscar-winning filmmaker Jonathan Demme, and the Interactive Garage Zone Experience.

Sawyer and Whalen were on hand yesterday for the proceedings, which concluded with fireworks and pyro before guests were treated to a spread of food prepared by the two chefs.

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