It's not confirmed, but we hear from a source that the Museum of Contemporary Art San Diego (MCASD) has named New York–based Selldorf Architects to design its upcoming expansion. The approximately $25 million project would add about 30,000 square feet of exhibition space to the museum's La Jolla location. Founded in 1941 inside an Irving Gill residence, the La Jolla location's last major expansion was undertaken by Venturi, Scott Brown in 1996. MCASD also has two locations in downtown San Diego, built in 1993 and 2007. Selldorf is known for its elegant residential, commercial, and cultural work and for its sensitive retrofits. Other cultural facilities in the firm’s portfolio include David Zwirner Galleries in New York and London, the Acquavella Galleries, located inside a Neoclassical mansion on New York’s Upper East Side, and the Encyclopedic Palace, the central exhibition at the 2013 Venice Biennale. They're also renovating the John Hay Library at Brown University.
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While some of the new architecture at Brown University is distinctly modern, Manhattan-based Selldorf Architects has been selected to bring back the historic charm of the circa 1910 English Renaissance John Hay Library. According to the Brown Daily Herald, the project was jumpstarted in February following an anonymous $3 million donation, plus another anonymous $6 million donation for the renovation from 2011. The Hay Library, which houses the university's rare books collection, archives, and other special collections, will be reconfigured to open up the grand 4,400-square-foot reading room to its original design by Boston architects Shepley Rutan & Coolidge. The room is currently divided into parts to securely store sensitive books. The larger space will allow more access to the public and can play host to larger university-related events. Librarian Harriette Hemmasi told the Daily Herald Selldorf Architects was chosen in part for their renovation of the Neue Galerie in New York. "If you’ve been in there, you know it’s really beautiful," Hammasi told the Daily Herald. "And it’s also really tastefully done, so it’s not just sort of sugary, drippy, old-fashioned. But it has sort of an edge to it, sort of a modern and old mix. And that’s what I envisioned for the John Hay, too." The year-long project is expected to get underway this summer.