Located at I-45 and El Dorado Blvd., the development is close to multiple major landmarks in the area, such as Baybrook Mall, the Johnson Space Center and Kemah Boardwalk. (Rendering courtesy Regency Centers)

A new Houston development entitled Eastfield at Baybrook is expected to break ground and open in 2022.

Located at I-45 and El Dorado Blvd., the development is close to multiple major landmarks in the area, such as Baybrook Mall, the Johnson Space Center and Kemah Boardwalk. The project is being anchored by an H-E-B shopping center, according to Regency Centers, the real estate investment company behind the development.

The H-E-B shopping center is expected to be 105,260 square feet, according to construction documents, with the other stores taking up 29,650 square feet.

Construction is expected to start in the second quarter of this year and be completed in the fourth quarter, said Eric Davidson, senior manager of communications for Regency Centers.

Other tenants that are confirmed for the development include hot chicken restaurant Daves Hot Chicken, liquor store Twin Liquors, bistro-style restaurant Cafe Express, nail salon Nails of America and pizza restaurant Parrys Pizzeria & Taphouse.

Davidson said the businesses are expected to open in the first quarter of 2023 if the build-outs go smoothly.

The development is 80% leased, leaving room for the company to select the remaining tenants that will benefit the area the most, according to Davidson.

It also helps ensure that we are bringing a destination that will meet the everyday needs as well as the lifestyle interests of the surrounding community, Davidson said via email.

Read more here:
New Eastfield at Baybrook development to break ground in 2022, anchored by H-E-B - Community Impact Newspaper

Bluffton Today| Bluffton Today

The town of Bluffton is asking residents to be mindful of partial street closures and construction zones as water and sewer lines are installed for the development at 71 Calhoun St.

Construction work is scheduled for Jan. 17-29 and will impact parts of Calhoun and Green streets in the Old Town historic district, a news release said.

Please avoid the area or be mindful of alternative routes if you are in the vicinity of the intersections of Calhoun and Green Streets, the town said.

The contractor is scheduled to complete this project phase by Friday, January 28 depending on weather and other variables. Any impacts to pavement and/or sidewalks will be repaired after construction is complete.

The town approved plans in fall 2020 for three mixed-use buildings at the former site ofa 1950sfilling station and the store Eggs N Tricities.The development will be known as The Bridge At Calhoun.

The filling station, built in 1952,was added toBlufftons Historic Resources Survey in 2008. Eggs N Tricities occupied the building for about 25 years before relocating to Lawton Street in 2015. In 2016, the structure was removed from the survey and torn downa year later.

A description of the development onShoreline Construction's website says it will include"a destination restaurant, six retail spaces, and twelve upscale residential units."

The following construction schedule is subject to weather delays, the town said:

On Jan. 18, Green Street will be partially closed all day for sewer construction.

On Jan. 24-25, night work is scheduled for Calhoun Street for sewer construction. Work is scheduled to stop by 10 p.m. to minimize noise and traffic impact.

On Jan. 25, be mindful of temporary plates across Calhoun Street near Green Street.

From Jan. 25-28, Calhoun Street construction work will continue as existing water/sewer lines are abandoned.

The town said residents who have questions about the process can contact Shoreline Construction at 843-645-6920.

The town also said the playground at DuBois Park in the historic district will be closed Jan. 17-28 as a contractor replaces its synthetic turf. The work is expected to be complete by Saturday, Jan. 29.

Town staff and leaders are mindful DuBois Park is a very popular park and will reopen the playground earlier if possible, the town said. Thank you for your cooperation and patience as the playground undergoes needed maintenance.

Anyone who has questions about the project can contact Pat Rooney at prooney@townofbluffton.com 843-706-4521, the town said.

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Drivers urged to 'be mindful' of construction zones on Bluffton's Calhoun Street - Bluffton Today

When Galveston Seafood Company opened in early March 2020, who knew that in a week a pandemic would hit like a rogue wave.

Its home portwas the iconic Towne Crier Steakhouse, which opened in 1966 at 818 E. Highway 80 and closed in 2016.

As indoor dining ceased across the state, Robert Ochoa Sr. and his son, Robert Ochoa Jr., pivoted from their original business plan to showcasequality seafoodreminiscent of Robert Sr.'s Galveston upbringing.

"I went to a survival menu instantly," Robert Ochoa Sr. said.

The plan quickly changed.

"I had it made out and printed that night and we implemented it the next daywhere we would have meatloaf and certain staples that we made really well."

The menu was pared to dishes thatmaintained their quality fortake-out orders.

A seafood restaurant in the old Germany-styledbuilding with wooden beams in the high-loft interior is not a stretch aesthetically for Ochoa.

"I always called it the capsizedship," Ochoa said. "When you look up, it looks like a boat that's capsized."

Far from capsizing, Galveston Seafood Company adapted to anew pandemic normal, returned to a menu dominated by fresh seafood and implemented an aggressive social media campaign.

Not only has the restaurant stayed afloat, it has found a new port of call.

A second location at 4534 Buffalo Gap Road opened Nov. 1.

It's tucked at the west end of a shopping center, in a spot previously occupied by Don Luis Caf and years ago Spano's Italian Restaurant.

At the new location, extensive renovations in the dining areainclude removingcolumns, replacing the lighting and painting the walls white to brighten the atmosphere.Large black-and-white photos of Galveston landmarks and waterways convey the coastal vibe. The kitchen and bathrooms also were remodeled,Ochoa said.

Ochoa has been a businessman since 1983, but this is his first restaurant, he said.

"I'm in techmore than anything. I've been in tech since '97," Ochoa said.

Although he worked mainly in the floral sector, the tech background is instrument in Ochoa's handling of restaurant operations. He credits his wife, Elizabeth, as the impetus for the the new venture.

"She thought there should be better seafood offerings in the town," Ochoa said.

That dovetailed with his younger days of joining friends to sein shrimp, crabs and fish and harvestoysters for a beach bonfire and feast.He said he also worked in the 1970s at Gaido's Seafood Restaurant, a Galveston landmark known for hand-prepared fresh seafood and white-tablecloth service.

Zestier seafoods then entered his life, thanks to hisprevious wife,and Robert Jr.'s mother, who was from Oakdale, Louisiana.

"That's how I got my first stint inlearning how to cook Cajun food and real Southern food," Ochoa said.

He honed his cooking skills by watching shows with Graham Kerr ("The Galloping Gourmet"), Julia Childs and Justin Wilson, known for his Cajun-inspired cuisine.

"When my son was born, I would take him fishing and crabbing and we did this for decades. We'd cook what we catch," he said.

Before the restaurant opened, Robert Jr. worked for a friend in buying shrimp directly from the boats and selling the product to H-E-B and other outlets, Ochoa said.

"He then got his owncommercial fishing boat catching red snapper," Ochoa said about his son,who also had a construction and cleaning company.

Galveston Seafood Company's food is personal for Ochoa, more like cooking from home.

"Some of what we have you won't taste anywhere else," Ochoa said.

To gauge his restaurant's food, Ochoa ate at restaurants along the way to Florida on a trip four months ago. Those included "some of the biggest restaurants known for their food," he said.

He said he wanted to know where his food stood.

"I would put our best 15 items against their best 15, and we would beat them," Ochoa said. "I had no idea what we were up there, because when you grow up around seafood, you just don't think about it."

Non-seafood items are on the menu too, and not just as an afterthought.

"We keep the staples of chicken fried steak and other stuff so people who don't want seafood can eat the other things," Ochoa said.

Ribeye steaks are hand cut, and the chicken fried steak is made with wagyu beef, Ochoa said.

"I'm not a chicken fried steak. person, but the people who are, they rave about it," he said.

And, he hopes people who think they don't like seafood to give their dishes a chance.

"They've never tasted really good seafood, and they never gave their palate a chance to see which type of seafood they like and they don't like. Maybe they would like a pan fried, clean tasting fish because most people do not like a fishy taste," Ochoa said.

The menu continues to be a few stapled letter-sized white pages, allowing for quick changes.

"We're always trying to refine what we do because we never want to be like a one-trick pony," Ochoa said.

Flexibility allows them to capitalize on product availability, test new recipes and adapt to customer behavior.

"We started with just traditional,regular, everyday menu items to get people to taste our catfish, this and that so they could see the difference between what they think is good catfish, and what good catfish really tastes like," Ochoa said.

Next, "we started introducing better dishes with scallops and different types of sauces and this and that," he said.

Changes also can be in sourcing their proteins. Alligator previously was prebattered when ordered.

"Now, we get alligator filets. We filet them out and then we make fresh alligator nachos, alligator bites," Ochoa said.

A more recent adjustment has been the introduction of seafood platters and lobster.

Ochoa said the quality of their seafood, such as bigger shrimp, is one reason their food stands out.

The No. 1 seller is the catfish platter, followed by Cajun seafood pasta, fish and chips, shrimp alfredo and red fish Pontchartrain.

A flexible menu is in keeping with Ochoa's business strategy to pivot operations in response to market conditions.

That means the staff of about 45 is rotated between locations to respond to ebbs and flows in customer traffic and maintain food consistency.

And, days of service are altered when needed. The restaurants recently shifted days of operation to Wednesday through Sunday, partlyin response to the Omicron variant's spike in COVID-19 cases, Ochoa said.

Compressed hours may continue at the south-side location as construction progresses on Buffalo Gap Road.

The next big change will be the introduction of Sunday brunch in about two weeks, with free mimosas.

"That's gonna have new stuff you've never seen before," Ochoa said about the brunch menu.

Robert Jr. has become the face of Galveston Seafood Company through his daily Facebook videos about hours, menu specials and free offers.

"That got us into another sector to where people look for his videos every day to see. We can'tgo anywhere without somebody knowing who he is," Ochoa said.

Connecting with customers face to face is important too, he said, to foster word-of-mouth advertising. His philosophy is simple:"touch every table, talk to every customer."

At the end of the day, however, the most personal aspect of the restaurant may be the food reminiscent of Ochoa's coastal days.

When he discussed the restaurant idea with his family, "I said I'd like to share that experience with people in Abilene because I really fell in love with the city and the people," Ochoa said.

Laura Gutschke is a general assignment reporterand food columnist and manages online content for the Reporter-News. If you appreciate locally driven news, you can support local journalistswith a digital subscription to ReporterNews.com.

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Galveston Seafood Company sailed against pandemic headwinds to bring coastal fare to Abilene - Abilene Reporter-News

TAMPA Franklin Development Corp., a commercial and residential developer and general contractor, has hired Tara Matheny as chief development officer and Rhett Mullins as chief construction officer.

Courtesy. Tara Matheny is Franklin Development Corp.'s new chief development officer.

In a news release, the Tampa-based firm says Floridas housing and construction boom has resulted in 230% revenue growth, year-over-year, since 2017 prompting it to expand its executive leadership team. Its recently completed projects include Fords Garage in Sarasota and Tiki Docks in both St. Petersburg and Riverview.

Matheny, the release states, comes to Franklin from 23 Restaurant Services, where she served as vice president of brand development and helped the company land more than $70 million in sales in six years.

Proactiveness and pursuing excellence are my biggest motivators, which naturally align with Franklins A Better Way to Build tenet, Matheny states in the release. I am grateful for this opportunity to contribute to the companys growth, further evolution of culture, customer experience and community support.

Mullins, meanwhile, boasts 15 years of construction industry experience, most recently with Better Homes. He has also owned and operated a residential and commercial development company.

Building relationships based on efficiency is simple, and Franklin Development Corp. delivers clarity, preparedness and payments to their trade partners a rare and valuable consistency that made my decision to join the team an easy one, Mullins states in the release.

Read more here:
Developer, on the strength of 230% growth, adds to executive team - Business Observer

Presidio Bay's Managing Partner K. Cyrus Sanandaji remarks, "We continue to gain momentum with award-winning San Francisco dining staples and best-in-class companies at the top of their respective industries who are choosing to call Springline home. Our vision to fully activate this development and solidify a future for downtown Menlo Park centered on sustainability, connectivity, culture and wellbeing has proven to be the right catalyst for our wish list tenants to come on board."

The Residences at Springline, pre-leasing soon, will further integrate the theme of placemaking infused with hospitality and tech. Springline is expected to draw residents seeking an interactive, indoor-outdoor community that is fast becoming the Peninsula's most desired destination.

A Food-Forward DestinationAnchoring Springline's dining roster is Back Home Hospitality, the group behind the Italian restaurants Che Fico and Che Fico Alimentari in San Francisco. They will open two additional Che Fico-branded concepts at Springline in late 2022: a restaurant and an Italian market. The restaurant will showcase Italian fare through the lens of Northern California and the market will feature local produce, prepared foods, a fish and meat butcher counter, salumi, a walk-up gelato window and more. Che Fico has already been named one of Bon Appetit's 10 Best New Restaurants in America.Burma Love, the contemporary younger sister to San Francisco institution Burma Superstar will bring bold flavors and Burmese culinary excellence as a welcomed addition to Menlo Park's culinary scene. For more than two decades, the Burma Superstar family of restaurants has been celebrated for unique and delicious Burmese food in the Bay Area.

Making its first foray outside of San Francisco proper is Lauren Crabbe and Michael McCrory'sAndytown, a certified women-owned business with Irish roots. Those who live in or visit Springline can start their day with Andytown's single-origin coffee and soda bread with homemade jambefore stopping by one of two new concepts by Chef Greg Kuzia-Carmel, owner of Menlo Park local favorite Camper.Canteen Next Door, a wine bar located on Oak Grove Avenue will feature a seasonal menu of creative, small plates in addition to grab-and-go options and light fare during the day. Canteen Caf, conveniently located along El Camino Real within the Canopy co-workspace, will offer an array of coffee shop classics, utilizing beans from local purveyor Sightglass Coffee, along with quick bites including wraps, sandwiches, salads, and baked goods.

Springline will also be home to Menlo Park's only brewery, Barebottle, a San-Francisco-inspired craft brewery co-founded by three friends, Lester Koga, Michael Seitz, and Ben Sterling. Barebottle, which received a gold medal at the 2021 Great American Beer Fest, is set to be the community's must-sip destination with a large indoor taproom space and a retro beer truck set outside in The Plaza, Springline's central patio space. The indoor taproom will be a pet-friendly space featuring an eclectic array of rotating taps, housemade wine, and non-alcoholic offerings.

For more information on retail leases and remaining availability contact Alex Sagues, CBRE Senior Associate ([emailprotected]) and Laura Barr, CBRE Senior Vice President at CBRE ([emailprotected]).

Sand Hill Road 2.0Poised to be the new Sand Hill Road, Springline will be an activated workspace for meaningful interactions that spur creativity, growth, and collaboration well beyond the two 100,000 square-foot, state-of-the-art Class A+ office buildings. It has redefined the Peninsula's high-identity trophy office market by combining curated onsite urban quality retail with un-paralleled amenities in a tech-enabled and environmentally friendly transit-oriented campus. Springline has already attracted an exciting set of companies who trust in Presidio Bay's unwavering commitment to community, urban revitalization, design excellence, art in architecture, and employment of innovative technology. In addition to Symphony Technology Group (STG) and boutique coworking company CANOPY, announced earlier this year, new office tenants span venture capital, law, and tech industries.

Menlo Ventures, best known for backing household names like Uber, Roku, Siri, and Gilead, is one of the earliest venture capital firms to have taken residence in Silicon Valley. The move to Springline is a testament to the development's future as a new hub for VC activity. Additionally, powerhouse software providers Genesys, who raised $580 million at a $21 billion valuation last month, will be opening a second office space at Springline.

Globally recognized international law firmKilpatrick Townsend & Stockton LLP, an integral member of the Silicon Valley community for over 60 years who represents some of the nation's cutting-edge technology leaders, will move into new office space at Springline."When we were seeking a new office location, we wanted an office that reflects the best that the area has to offer," remarks Roger Wylie, Kilpatrick Townsend Managing Partner. "That meant walkability and access to the vibrant center of Menlo Park; a real sense of community with a growing, diverse mix of retail, residential, and commercial; close to Caltrain; and, importantly, a LEED Certified development that is sensitive to the region's beautiful and unique setting. We are excited to be a part of Springline and look forward to welcoming our outstanding attorneys and professional staff in the near future."

Hospitality and wellness are engrained within Springline's spaces, moments, and community interactions. A robust event calendar with social programming for tenants and the surrounding community will provide for constant engagement and a lively atmosphere. Additionally, a full service Springline concierge team will be on hand to execute flawless business meetings by handling all items including catering, event support, and food delivery. Springline will also make wellness easy and accessible. Office tenants will have access to app-enabled keyless entry among other touchless features, onsite sustainability and wellness data about their own spaces as well as common areas. A diligent sanitization program features market-forward air quality measures like MERV16 Filtration, Needlepoint Ionization, and Biowall/UV Filtration installed throughout the buildings.

For more information on office leases contact Newmark ([emailprotected]).

Residential Pre-Leasing Launching This SpringSpringline Residences, another anchoring piece of the development, will begin pre-leasing this spring. 183 well-appointed, one- to three- bedroom, hotel-like residences feature spacious layouts with high ceilings, meticulously designed modern finishes, and private patios and balconies. Indoor and outdoor activated spaces include a full-service fitness center with programmed classes, luxury pool with daybeds and cabanas, golf simulator, and a co-work style caf and connected lounge. Additional not-to-be-missed amenities include a 24/7 concierge and resident ambassador, pet spa, dog park, and several outdoor entertainment areas equipped with fire pits, pizza ovens and grilling stations.

As part of a larger program to activate Springline as a tech-integrated incubator, Presidio Bay has tapped robotics and architecture company Orito add one of two living solutions for Springline residents. The Flex Collection by Ori features space-saving transformable furniture that adds function and convenience at the touch of button or tap of a phone. In addition, an all-encompassing Springline App will create a seamless experience. Residents and office tenants using the app can pre-order coffee or lunch from Springline restaurants, track and monitor indoor air quality in all amenity spaces, schedule weekly fitness classes, book amenity spaces and most importantly, connect with staff and other Springliners.

Springline also offers corporate housing and hospitality with Springline Enterprise Solutions. With San Francisco International Airport just 25-minutes away, the high-quality amenities and hospitality-focused experiences will be ideal for business travelers seeking a home-like environment with fully furnished residences available.

About Springline Springline is a connected community filled with creative offices, modern residences, coveted food and beverage outlets, outdoor experiences and a culture of innovation, exploration and new encounters. The walkable city within a city is both an uncompromising playground where you can live, work, think, play and a launchpad for growing business and entrepreneurs. Springline brings new energy to the heart of Silicon Valley, conveniently located adjacent to downtown Menlo Park and steps from the Caltrain Station. The 6.4-acre mixed-use development by San Francisco based Presidio Bay is fostering a new generation of placemaking centered on tech-enabled and sustainability living. When Springline fully opens in summer 2022, it will be a vibrant hub where the Bay Area's brightest take up residency. For more information, please visitwww.springline.com.

About Presidio Bay Ventures Presidio Bay Ventures is a commercial real estate investment and development firm focused on the design, construction, and long-term operation of a diverse set of product types for private and public sector tenants across the United States. Headquartered in San Francisco, Presidio Bay's primary expertise is in new construction and major renovation of complex, mid to large-scale office buildings, mixed-use urban infill multifamily communities, industrial distribution centers, and other special-use facilities. Presidio Bay has developed projects totaling 3,900,000 square feet of new construction and adaptive reuse valued at nearly $3.3 billion across the United States and its outlying territories. For more information, please visitwww.presidiobay.com.

Media ContactsQuinn PR for SpringlineKristie Deptula [emailprotected]

Quinn PR for SpringlineStefanie Szeto [emailprotected]

SOURCE Springline

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Silicon Valley's Springline Unveils Robust Restaurant Line Up, Impressive Office Tenants, and Hotel-like Residences - PRNewswire

Phase one of construction on the mixed-use Center Stage Keller project began in July 2021 and is still underway. (Bailey Lewis/Community Impact Newspaper)

Along its journey, US 377 touches several cities, including Keller, Roanoke, Westlake and the Northeast Fort Worth area, while the western boundaries of Trophy Club lie less than a mile from the thoroughfare.

On that highway are three planned developments that will hit major milestones in 2022, including the next phase of the Old Town Keller project, the mixed-use Center Stage Keller development and The Peabody Hotel coming to Roanoke.

Old Town Keller project to soon begin Phase 2

The first phase of the Old Town Keller project brought successful businesses to the area upon its completion in 2017, according to Keller Administrative Services Manager Sarah Hensley, who has been spearheading the project. Now, the city of Keller is getting closer to starting work on Phase 2.

Phase 1 of the project cost $4.5 million, according to Aaron Rector, Keller director of administrative services and finance. A key feature included building a pedestrian promenade, which was designed to keep people from walking along US 377, Hensley said.

It really just made the area a lot more attractive for development, Hensley said.

Hensley said Phase 2 of the project experienced delays due to the COVID-19 pandemic. However, the second phase is back on track and will include street and drainage improvements, public parking, sidewalks, street lighting, amenities, public art, landscaping and further development of Bates Street Park.

Rachel Reynolds, Keller communication and public engagement manager, said Phase 2 of the Old Town Keller project will likely span about 10 to 15 years and include multiple steps.

The first step includes a pedestrian hybrid beaconwhich is designed to help pedestrians cross busy highways by controlling traffica US 377 median and Bates Street reconstruction, Hensley said. The plan is to bid out those projects in early 2022, Hensley said, and then proceed with construction soon after.

The project is set to bring more to the area than just infrastructure. Hensley said the city plans to turn Bates Street into a festival area for hosting events.

We also want to make Old Town kind of a destination in Kellermake it a kind of eclectic blend of restaurants, retail, different types of services, maybe some mixed-use housing, Hensley said. So [we want to make Old Town] kind of the shopping and entertainment space right here in Keller.

Center Stage Keller developers making progress

In July, developers Realty Capital Management and Greystar broke ground at the intersection of US 377 and Mount Gilead Road on the first phase of the 38-acre mixed-use development known as Center Stage Keller.

In 2022, the project is expected to reach a handful of significant milestones and openings.

The first phase of the project includes Greystars 24,000-square-foot commercial space and 475 multifamily residences called The Lyric at Keller Center Stage, according to AJ Glass, development partner at Realty Capital Management. The first phase also includes a community lawn and surrounding infrastructure for 11,000 square feet of retail and restaurant space by Realty Capital.

JR Thulin, senior director of development at Greystar, said most of the underground infrastructure is complete, and crews are pouring the building slabs. The developers are on track to open the leasing office and clubhouse in late September, with retail buildings and the first building of units to be complete in November.

Construction on the project is progressing along nicely, Thulin said.

Glass said the community lawn has been graded, and utilities set for plumbing. In addition, parts of the projects second phase, such as the single-family homes and retail, restaurant and office spaces, will either be completed or under construction by the time Phase 1 is finished in August 2023.

Keller Economic Development Director Mary Meier Culver said since the Center Stage project is being funded privately, the citys role is to help the developers recruit businesses.

We work closely with them in terms of providing as much guidance as we can, but ultimately, theyre going to be the ones making that decision because they are the developers, Meier Culver said.

Peabody Hotel set to break ground in spring 2022

Cody Petree, Roanoke assistant city manager, said the agreement with The Peabody Hotel calls for an April construction start with completion expected in two years.

The Peabody Hotel could not be reached for comment by press time, but Petree said not much about the plans have changed since June, when city officials received an update from Marty Belz, chairman of Peabody Hotels and Resorts.

The project was estimated to cost a total of $144 million and is primarily being financed through bonds sold to private investors and financial institutions, according to Todd Smith of Hilltop Security, who serves as the project financing banker.

Peabody Hotel Roanoke will include 266 rooms and suites; 25,000 square feet of meeting space; a 12,000-square-foot ballroom; an upscale steakhouse; a lobby bar; a whiskey bar; a pool and deck bar and restaurant; a coffee shop and deli; a full-service Feathers Spa and Salon; and a fitness center, according to the hotels website.

The Peabody Roanoke represents a critical component of the downtown mixed-use project and will create incredible synergy for the entire area, Petree said. The hotel project will bolster the already robust local economy and will be a legacy project for many generations to come, while also creating a prestigious tourist destination.

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Driving development: Projects on US 377 in Keller, Roanoke to see major progress this year - Community Impact Newspaper

The council has approved plans to build three five-bedroom houses on the car park of a former restaurant.

Planning permission was sought from Rossendale Borough Council for the construction of three new detached houses on land at the rear of the now vacant and former Anacapri restaurant off Helmshore Road in Rossendale.

The proposed new-build homes would be two storeys in height, with additional accommodation in the roof space (served by rear-facing pitched roofed dormers).

Planning permission already exists (approved in 2020) for the construction of three dwellings on the site, and as such the acceptability in principle of residential development on the site has already been established under that permission, although the dwellings would essentially be a redesign of those originally permitted - similar in scale, but with some differences in design.

The site comprises the car park of the now vacant former Anacapri restaurant which is located to the south of Helmshore Road.

The former restaurant itself is a two-storey building of stone and slate construction, with associated land to the side and rear and the car park area is of a significant size located to the rear at higher level than the building.

The site is within the urban boundary and is on the edge of the residential area of Helmshore.

Surrounding land uses are predominantly open fields to the north east and south east, with residential properties to the north and west.

A planning statement submitted to the council read: "The dwellings would feature UPVC window and door units, and would have natural sandstone flagged paths and patios around their perimeter.

"Each dwelling would have an integral single garage and a double-width driveway to the front formed from porous block paving.

"Each dwelling would have a private grassed rear garden area.

"Around the wider site, garden plots would be separated internally by 2m high timber panel fencing.

"However, the boundary treatment around the site perimeter and adjacent to the roads would be retained stone walling."

Following consideration of the application, it was resolved to grant planning permission on January 19 for the following reasons: the proposed development is acceptable in principle and, subject to conditions, will not unacceptably affect visual or neighbour amenity or highway safety.

As such, the proposal accords with the National Planning Policy Framework and the Council's adopted Local Plan.

When planning permission was first sought for the homes in 2020, which included converting the vacant restaurant, the application was met with around 174 objections, however no objections or comments were received by the council this time.

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Plans to build three detached houses on car park of vacant restaurant approved - Lancashire Telegraph

GRAND RAPIDS, Mich. (WOOD) A Grand Rapids restaurant will bring a new twist to ramen while helping feed children in need.

Noodlepig will be located at 601 Bond Ave. NW, just north of Trowbridge Street. The business applied this week for a city permit to renovate the 2,122-square-foot space, located in Grand Rapids Monroe North neighborhood.

Founder and executive chef Chris Wessley plans to create a quick-service restaurant that serves up bowls of ramen made from scratch. Every bowl sold will also fund meals for three children in need on the international, national and local scale.

Wessley expects each order to cost $12 to $15, though he cautioned inflation and staffing costs may raise prices slightly.

Im hoping that West Michigan will embrace it and I think we will be competitive with other places, he said.

Noodlepigs menu will include fusion ramen bowls that showcase different cultural flavors, including Thai and Mexican. The signature bowl will feature Manchego cheese and a side of baby back ribs in place of the traditional thinly cut pork used in ramen bowls. Visitors can also build their own ramen bowl and opt for more traditional toppings and finishing oils.

The restaurant will also offer salads and boba tea made from frozen fruits. Wessley plans to apply for a liquor license so he an sell canned wine, beer, sake and boba cocktails to go, since his restaurant is in a social district.

Noodlepigs broths will be made in house from dozens of whole food ingredients, according to Wessley. The noodles will be thicker and heartier than the packaged version found in grocery stores.

Wessleys vision for the restaurant includes a glass noodle room where customers can watch the noodles being made using 1,200-pound machine that arrived this month from Japan.

I thought that would be the last thing Im waiting on, but its not. The whole construction process is taking forever, Wessley said.

He originally hoped to open Noodlepig on March 1 but is now setting his sights on an April finish date.

Wessley graduated from Grand Rapids Community Colleges Secchia Institute of Culinary Arts in 2011 at the top of his class. His charitable ramen concept was one of the top 100 ideas picked to be part of Start Gardens Demo Day last year.

Wessley previously worked in sales before losing his job during the Great Recession. Thats when he pursued his passion for food and founded the Grand Rapids Sport and Social Club, which has since expanded to a dozen cities under a new name: JAM. Wessley plans to step back from his role with JAM and become a minority owner in March so he can focus on Noodlepig.

Wessley is half Japanese and says the restaurant will allow him to share a little bit of his culture and his ramen experience while staying in Japan in 2000.

He plans to eventually roll out delivery service and merchandise for Noodlepig.

Continued here:
Coming to Grand Rapids: Noodlepigs charitable new take on ramen - WOODTV.com

When construction started on Van Ness Avenue in 2016, the city said the transit improvement project would be completed by 2019. It is now June 2021, and construction is ongoing.

Local business owners say the construction has had an outsize impact on business.

"Oh my god, since we opened two-and-a-half years ago, we are in the middle of the construction," said Wael Naber, whose son Shadi Naber owns Salty's at 748 Van Ness. "It's really, really, very bad for business."

Wael Naber said customers intentionally avoid the restaurant given the construction. Online orders sometimes cancel because delivery drivers don't want to deal with the hassle that is Van Ness.

"What are you going todo?" asked Naber. "We have to be patient."

The Van Ness corridor is a vital connector between neighborhoods. It serves as the main artery between the southern center of the city and Marin, and it's dotted with restaurants, car dealerships and banks, among many other businesses.

In 2003, voters approved a proposition allocating tax dollars to provide rapid transit service on Van Ness. Supervisors approved the estimated $346 million project 10 years later. Construction broke ground in 2016, with the goal of being finished three years later. New projections say the project will be completed six years after its start date, in 2022.

A new report from the San Francisco grand jury attempts to make sense of the Van Ness mess. Therein, it describes how the estimated total cost of the project increased from $309 million to $346 million a 12% increase and attempts to make sense of the long delays.

The report traces the problem to three issues: It says that planning and design processes "failed to capture the scope of the project adequately;" contracting processes did not instill accountability; and ongoing project management "failed to remediate problems efficiently and effectively."

San Francisco's Municipal Transportation Agency has pushed back against the report's findings. The agency told the San Francisco Examiner that "the report tells a one-sided story with little emphasis on the contractor's roles and responsibilities."

Multiple key issues in the report have all been the subject of contractor claims which were resolved in a way that acknowledged shared responsibility between the SFMTA and the contractor," SFMTA spokesperson Erica Kato told the Examiner.

In the meantime, businesses on Van Ness are making do, and some say the impact of construction has leveled off.

"When it first started, there was a great, great impact financially," said Blanca Ramos, the manager at Peet's Coffee on Van Ness. "Right now, it's pretty neutral."

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Van Ness is a mess and it's hurting businesses - Beaumont Enterprise

Fort Collins news: Air quality and wildfires; I-25 roadwork halfway done

This week in Fort Collins, air quality was affected by wildfires; I-25 roadwork reached halfway point; track, baseball athletes aimed for state titles

Rebecca Powell, Wochit

A pair of Fort Collins restaurants opened in June along Harmony Road, ticking off the list of long-awaited eateries set to open their doors this summer.

No restaurants closed in Fort Collins this month.

Several announced new plans for Northern Colorado, including an Old Town doughnut shop move, construction of a new drive-thru coffee stop and the possible addition of two chain restaurants.

Here's the latest from the Fort Collins food scene.

Cheba Hut,2550 E. Harmony Road, is officially toasting up subs in south Fort Collins. The sandwich chain opened its third Choice City location June 21, joining its existing spots on Taft Hill Road and Laurel Street.

The new location once home to McAllister's Deli features an indoor/outdoor bar and pickup window for to-go orders.

Cheba Hut's Harmony Road spot is open from 10 a.m. to 10 p.m. Sundays through Thursdays and 10 a.m. to midnight Fridays and Saturdays.

Los Chingones,3541 E. Harmony Road, opened in Fort Collins' Harmony Commons on June 25, cementing its expansion into Northern Colorado.

The Denver-born Mexican restaurant boasts signature dishes like its Birria Tacos and Baja Fish Tacos, as well as new menu items special to Fort Collins, like aMexican Cotija Taco, Bang Bang Crispy Shrimp Taco andPork Carnitas Taco.

Los Chingones is open from 11 a.m. to 9 p.m. Tuesdays through Thursdays and 11 a.m. to 10 p.m. Fridays and Saturdays.

Restaurant inspections: 6 establishments require reinspection

Fort Collins Donut Company or Foco Doco is moving out of its tiny shipping container space in Old Town's The Exchange.

The shop will go from a 160-square-foot space to a larger northern portion of Scrumpy's Hard Cider Bar, which is located across the street at215 N. College Ave.

Fort Collins Donut Company will operate as a coffee bar while producing doughnuts in a back kitchen, according to the company's owner Megan Barghols.

The doughnut shop's last day in The Exchange will be July 18. It is set to reopen in Scrumpy's by the last weekend in July.

The Human Bean is working on its first permanent Wellington location, which will beits 11th drive-thru coffee shop in Northern Colorado. Construction on the drive-thru located at 8121 SixthAve. is set to start this year.

After years of parking its Human Bean mobile coffee truck at Wellington's Ridley's Family Market, the Northern Colorado coffee chain is putting down brick-and-mortar roots in the town.

"The residents here have always supported our coffee truck, and it is the type of close-knit community we enjoy being a part of," Human Bean owner Frank Sherman said in a news release about the new location.

Marco's Pizza is in expansion mode in Colorado, possibly bringing locations of the pizza chain to Fort Collins in the coming years.

The Ohio-based pizza chainrecently announced a duo of development agreements that will bring 20 new Marco's Pizza locations to Denver, Fort Collins and communities in betweenby 2024, according to a news release.

The chain has roughly 16 current Colorado locations stretching from Greeley to Colorado Springs.

Taco John's is planning to buildfive new locations andremodel all of its existing spots in Northern Colorado as part of a new franchise agreement.

The fast-food Mexican chain currently has two locations in Fort Collins and one in Windsor.

Details on where exactly the new locations will be built in Northern Colorado were not available Wednesday.

Looking toward Linden's future: Restaurants, bars on Linden Street want Fort Collins outdoor dining in renovation plan

Erin Udell reports on news, culture, history and more for the Coloradoan. Contact her at ErinUdell@coloradoan.com. The only way she can keep doing what she does is with your support. If you subscribe, thank you. If not, sign up for a digital subscription to the Coloradoan today.

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2 restaurants opened in June in Fort Collins; more in the works - Coloradoan