The 129-room Joule Hotel in Dallas, only open for about four years, will undergo a $78 million makeover, upgrading the existing rooms and adding 31 more, including three penthouse suites, for a new total of 160. The expansion is being designed by Adam D. Tihany and will include an extension of the lobby by 2,500 square feet and the addition of a 4,000-square-foot rooftop terrace and garden that will hold 500 for an event. In addition, about 10,000 square feet of meeting space will be added, bringing the property's total to 12,374 square feet. As for the dining and entertainment venues, chef Charlie Palmer, who serves up modern American fare at Charlie Palmer at the Joule, will create a new specialty “food hall,” and the existing PM Lounge will be turned into a 600-square-foot screening room with seating for 25 and a 1,350-square-foot recording studio. A new 8,000-square-foot urban spa will offer six treatment rooms. The project is slated to finish in fall 2012. The Joule, which was built within a 1920s neogothic bank building, is a member of Starwood Hotels and Resorts' Luxury Collection.