Programmed as a dynamic matrix of distinctly-designed lounges, bars, rooftop terraces, and washrooms, the third floor Social Square level at the new Four Seasons Hotel Montreal was conceived as to better facilitate communal ergonomics; the fluid interactions between hotel guests and locals who stop by for dinner or drinks.

Set at the base of a new Lemay and Sid Lee Architecture-designed building, located along the ever-trendy Golden Square Mile, this public floor was designed by local hotshot firm Atelier Zébulon Perron to evoke circadian rhythms. While it can be inferred that this theme is a play on the hotel’s name, it can also be understood as a reference to the northern city’s dark, cold winter months.

Certain spaces employ sky gradients and light wood tambour paneling to express daytime, and others use a dark, rich, and moody palette of materials to suggest the evening or night. Marble, terrazzo, brass, prismatic glass, white oak, and velvet help make up this dramatic mise-en-scene.

At the core of the Social Square is the MARCUS restaurant, developed with Michelin-starred chef and restaurateur Marcus Samuelsson, whose proclivity for seafood carries through the entire project. An encased king crab greats guests as they exit a gold-leaf-clad elevator bay.

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