The communal areas on the ground floor have been completely opened up to the views of the surrounding urban and natural landscapes outside both of which are channelled in the interior design through exposed concrete elements, timber structures and rough plaster textures. In addition, exterior features such as the lakefront infinity pool and the suspended gardens that frame the floor-to-ceiling glazing blur the lines between indoors and outdoors.

The interior décor is based on a primary colour palette of subdued greys, pale pink and pastel blue, the only exception being the sculptural furnishings of black timber in the bar and café areas, created by Texan artist Michael Wilson. Inspired by the world’s largest urban bat colony at the Congress Avenue Bridge next door—which provides a spectacular nightly show to the hotel's guests from March to October—Wilson's amalgamation of smooth and textured surfaces, and organic and geometric forms, explore tribal symbolism through both western and eastern motifs. The design is part of the hotel’s effort to promote local artists which also includes the commissioning of over 500 original artworks by a diverse group of Central Texas artists for both guest rooms and public spaces, a dedicated artist’s studio and a residency program under development.

The 428 guest accommodations, 108 of which are suites, offer, as expected, city or water views, complemented by a minimalist decor designed around a few key features such as the sandblasted plywood headboards that reference the organic morphology of the river, the lounge chairs with chrome piping and saddle leather straps inspired by Texas’ ranching culture, and the multi-bulb chandeliers whose window reflections conjure the magic of the area’s seasonal appearance of fireflies.

Food and beverages are taken very seriously by The Line Austin with Arlo Grey, the hotel’s primary restaurant, serving a dinner menu by Top Chef Winner Kristen Kish that marries French and Italian traditions with fresh ingredients from Central Texas, and a cocktail list by beverage director Brian Floyd, which includes delights such as the Devil’s Backbone, a mezcal-based sipper with pineapple and lime juice, and Provence 75, a mix of gin, lavender and champagne. Meanwhile, for grab-and-go lunches the Los Angeles-based coffee shop Alfred in the lobby offers a light menu including their signature matcha recipes. And with a forthcoming rooftop lounge and a casual burger joint and bar, as well as plans for regular live music and theater performances, the LINE Austin appears determined to make a mark in both the local culinary and cultural scenes.