Home Builder Developer - Interior Renovation and Design

The West Quay parking lot in downtown Port Huron in spring 2018.(Photo: File photo.)

Whether to build a parking structure in downtown Port Huron is a discussion that goes back years.

Now, city officials are using reconstruction of public parking areas to touch on laying the necessary infrastructure for a second deck at the West Quay lot in case, its ever needed.

City Manager James Freed said officials briefly weighed if an underground parking deck was possible at the citys Majestic lot, where DTE Energy is currently wrapping up reconstruction as part of a soil excavation effort.

However, as talks are underway for a similar DTE project nearby at West Quay, he said theyre hashing out cost details with the energy company as that lots size may be a better fit.

The process with West Quay is even more preliminary than that. Meaning, we dont know what the design for West Quay is going to be, but its one of those conversations were having, Freed said. And so, the very 30,000-foot-level conversation was, We dont want to put a second deck on it right now, but can you put the pilings in place today for a possible second deck in the future? And thats something were looking at. Thats really as far as we got.

DTE is paying for reconstruction of the Majestic as part of an effort to clean up century-old contaminants in the area, which was home to one of the companys predecessors, Port Huron Gas and Electric Company.

It wasnt yet clear when the city would consider another access deal with DTE, as they did for the Majestic. In October, a company representative said they were in talks to move to West Quay, and city officials said they expect that phase sometime next year.

Several downtown parking lots in Port Huron are shown in May 2018.(Photo: File photo.)

The question about parking rarely escapes conversations among city officials, business owners and those looking to invest in new developments downtown.

Freed emphasized the West Quay was just an idea. But both he and Cynthia Cutright, director of Port Hurons Downtown Development Authority, acknowledged officials utilize projects in the central business district to address future parking needs overall.

Not just parking structures.

With new lofts going up, new projects like the grocery store and Wrigley Center on their way, parking is something we are definitely keeping our eye on, Cutright said in a statement last week. Having appropriate parking is key. We dont need just spaces. We are being mindful of where timed spaces need to be to turnover in front of businesses, permitted parking for lofts, and quick trip parking for grocery store pickups.

Among the more vocal figures about parking downtown has been developer Larry Jones, whos amid his third major loft project and has plans to redevelop the old Art Van building into a multi-use structure with lofts and commercial space as the Wrigley Center next year.

He approached Port Huron City Council members during public comment of an Oct. 12 meeting, calling the Majestic lot reconstruction a missed opportunity to address larger parking needs.

Freed later said the proximity to utility lines and the size of the lot itself wouldnt have added enough spaces to make the upgrade worth the cost. He told DDA members Nov. 5, We could maybe get four spots out of it.

Still, Jones said last week, he thought a site right on the Black River, where West Quay is located, may not be the best spot to add more parking and nothing else.

Rather, the developer said he thought city officials should be thinking more proactively about parking inland.

The East Quay lot reconstruction several years ago, Jones said, was an example of another missed opportunity. There was also one other a much older one that he still references in talking about the kinds of infrastructure that developers like him might look for long-term when deciding whether to invest in Port Huron.

When me and Brent first came to Port Huron here on 10 years ago, Bruce Brown,the very first time we met him, he has a board in his office, and he tries getting us to build a hotel in that parking lot where the transit bus station is and a parking structure, Jones said, referring to his development partner Brent Marsall and Brown, then-city manager.

So, as the need comes about for it, and now, with us doing the Wrigley Center everybody is very excited about the Wrigley center they know the amount of investors and other people that are going to be looking at Port Huron. Those things are going to come about in the future.

Contact Jackie Smith at (810) 989-6270 or jssmith@gannett.com. Follow her on Twitter @Jackie20Smith.

Read or Share this story: https://www.thetimesherald.com/story/news/2020/11/16/heres-how-downtown-parking-deck-came-up-recent-talks-city-officials/6279620002/

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A parking structure in downtown Port Huron? Here's how it came up in recent talks for city officials. - The Times Herald

James Hough gave a charter guest a very special birthday present when he rocked a sparkly silver Speedo at the request of the primary in the November 9 episode of Below Deck. But it turns out the deckhand wasn't the only My Seanna crew member the charter guest was hoping to take part in this birthday surprise.

Deckhand Shane Coopersmith revealed that he, too, was asked to wear a Speedo that night during his appearance on Watch What Happens Live with Andy Cohen on November 9 (clip above). "Oh, they asked me. They wanted to get me in a Speedo, too, but I didn't want to get in there," he explained. "And James kind of jumped in at the right time, too."

As for why Shane declined the offer, he said he was thinking about his family back home. "I said no right away because I know my grandma's gonna watch Below Deck, and I don't want her seeing me in a Speedo on national TV," he said, later adding on WWHL that it was one of the "wildest requests" from a guest he's ever turned down.

James immediately said he was "game" for putting on the Speedo when Eddie Lucas relayed the charter guest's request to him on Below Deck, and the bosun called the deckhand "a team player." "This could be a lot of fun," James said in an interview during the episode.

Even though James appeared to be at the center of some drama among the charter guests that night, the Speedo was ultimately a hit.

Want more Below Deck? New episodes air every Monday at 9/8c or catch up on this season through the Bravo app.

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Below Deck's James Hough Wasn't the Only Crew Member Asked to Wear a Speedo - Bravo

The Week

President Trump's campaign on Monday replaced its entire legal team arguing his key federal lawsuit in Pennsylvania, naming conservative Harrisburg talk show host Marc Scaringi the lead lawyer in the case. The two Texas lawyers Scaringi replaced had been appointed Friday, taking over for the law firm Porter, Wright Morris & Arthur, which bowed out.On Monday night, Scaringi asked U.S. District Judge Matthew Brann to move back Tuesday's make-or-break hearing in the case, and Brann said no, "Scarinigi is aware of the schedule set by the court in this matter" and "counsel for the parties are expected to be prepared for argument and questioning." The lawsuit in question Trump's main effort to overturn his loss in the state to President-elect Joe Biden was dramatically scaled back Sunday.Scaringi was already publicly skeptical of Trump's chances, telling his radio audience Nov. 7 that "in my view, the litigation will not work" to "reverse this election," and "there really are no bombshells that are about to drop that will derail a Biden presidency, including these lawsuits." A now-removed, unsigned blog post at Scaringi's law firm, Politico reports, said: "Joe Biden has successfully claimed the role of the 46th president of the United States."> Marc Scaringi is Trump's new lawyer in Pennsylvania https://t.co/xeKoMNdpzl> > On his radio show on Nov 7, Scaringi said that "there really are no bombshells that are about to drop that will derail a Biden presidency including these lawsuits" and "the litigation will not work" pic.twitter.com/5Zb8XMJlUO> > John Whitehouse (@existentialfish) November 17, 2020Trump placed his personal lawyer Rudy Giuliani in charge of his fading legal efforts over the weekend, following a contentious Oval Office meeting late last week in which Giuliani, attending by phone, chewed out Trump's campaign lawyers telling the president his odds of reversing his loss were thin and narrowing, and Trump deputy campaign manager Justin Clark shot back that Giuliani is a "f---ing a--hole," CNN reports. Trump's lawyers had just dropped a lawsuit in Arizona, to Trump's surprise. Four more pro-Trump cases brought by voters in Michigan, Wisconsin, Pennsylvania, and Georgia were scrapped Monday.More stories from theweek.com 7 scathingly funny cartoons about Trump's refusal to concede Trump is reportedly 'very aware' he lost the election but is putting up a fight as 'theater' Texas senator suggests it's too soon to declare Biden the winner because Puerto Rico is still counting votes

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Salvation Army Deck the Kettle 2020 - Yahoo News

Cloud-based technology is having its moment, especially in the legal industry.

As attorneys have been propelled to work remotely amid the pandemic, data security and streamlined work processes are top-of-mind for law firms, leading them to adopt cloud technology. A recent Clio report found that nearly 80% of respondents use cloud storage and 96% plan on doing so moving forward.

Investors are taking note. Disco, a cloud-based ediscovery platform that uses artificial intelligence to streamline the litigation process, snapped up $60 million in equity financing this October.

Its Series F, led by Georgian Partners and also backed by VC titans like Bessemer Venture Partners and LiveOak Venture Partners, brings total investment to $195 million, valuing the company at $785 million.

Launched in Houston in 2012, Disco offers AI-fueled products geared towards helping lawyers review and analyze vast quantities of documents, allowing them to more efficiently determine which ones are relevant to a case.

"We're leveraging this basic idea that we want lawyers to spend their time working on the things that only they can do. And we want technology to automate away the boring, mundane, and repetitive tasks," explained Kiwi Camara, Disco's CEO and cofounder.

Read more: Meet 10 investors who are pouring money into legal-tech startups, from Silicon Valley VCs to Big Law firms

Camara walked Business Insider through the pitch deck the company used to attract its blockbuster funding from investors, as well as sign on clients, ranging from Fortune 1000 companies' legal departments to attorneys at 75 of the Am Law 200 firms.

Here's an exclusive look at Disco's deck.

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The CEO of Disco, a legal tech that sells cloud-based discovery software, walked us through a 20-page pitch deck the startup used to nab $60 million -...

Charley has nothing but love for the Below Deck Season 8 crew. Pic credit: @OlympicChaz/Twitter

Below Deck charter guest Charley Walters dished about his third time on the Bravo show, including why he left the Season 8 crew such a large tip.

The third time was not a charm for Charley, who also appeared on Season 5 and 6 of Below Deck. Charley and his friends have been dubbed the worst charter guests in franchise history.

Fans have shared their dislike of the group on social media. The outrage prompted Charley to defend his behavior claiming producers wanted him to be over-demanding to the crew.

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Charley, who insists he is nothing like what viewers see onscreen, talked about the reality of being on Below Deck in an interview with Decider.

One thing Charley did not know until right before boarding the My Seanna was the crew except for Captain Lee Rosbach and Eddie Lucas, were brand new to the Bravo show. Charley wasnt even aware beloved chief stew, Kate Chastain was not on board.

The lack of experience and Kate being gone are two reasons Charley believes his demands seemed so sky-high. Charley and Kate had a system, especially for his outlandish theme parties. New chief stew Francesca Rubi loved Charleys two party ideas but wasnt prepared for them.

Charley praised chef Rachel Hargrove as a person and for her really good food. He was unaware of what was going on in the galley and felt terrible watching her cry during the second episode.

I wasnt there for the omelet orders, so I didnt know how crazy they were. I actually found that funny when I was watching how much my guests were getting so picky about this. But when I saw, I felt so bad because we didnt know she didnt have the right pans, he explained to the website.

He also revealed one reason he jumped in to help out so much was that Charley had been on the yacht previously. Plus, Charley wanted to ensure his group had a good time, even if that meant him lending a hand.

Despite the rocky experience, Charley shared the crew got it together by the end of the charter. Charley legitimately felt terrible for the crew, especially after learning some of the crews challenges during the trip.

Once having all the details regarding how the season started, Charley realized his group would look like total jerks.

I realized we were going to look really bad because we were so hard on them, and so I was like, you know what, we gotta give them a big tip, Charley expressed before sharing the crew was grateful for the tip.

Charley made it clear his life is not all about the rich and famous. He lives a modest lifestyle full of philanthropy, and his love of the Olympics. The only reason he gets to vacation on a superyacht is because of Below Deck.

This is a lucky experience for me, and so Im like, I dont have as much money as you think! he exclaimed.

Charley knows what to expect from Below Deck, and also knows he has to have tough skin. The latter took a while for Charley to learn, but with the good of being on reality TV comes the bad. He simply wants to remind viewers to learn more about him before judging what occurs on television.

Below Deck airs Mondays at 9/8c on Bravo.

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Below Deck charter guest Charley Walters dishes third time on Bravo show, talks large crew tip - Monsters and Critics

The COVID-19 virus has brought some changes to restaurants, especially in Bowman, according to the owner of Windys Bar and Grill.

The newest will be an outdoor patio on the south side of the building on South Main Street in Bowman.

It will add almost 600 more square feet of seating, according to owner Drew Henderson.

We hope to get it finished within the next month or so... weather permitting, he said, adding he doesnt know how much use they will be able to get out of it during the winter months. That is why we are kind of up against the clock.

It is going to be open but somewhat sheltered, Henderson explained.

The area will provide additional seating for his patrons but will be limited to adults over the age of 21, he said. There will be a glass door and there will also be a surveillance system monitoring the area, he explained. We wanted to work with the city and the police department and work within their guidelines.

There will be an exit only available on the patio, with customers needing to enter the area through the bar.

We are going to make it accessible to people 21 years or older. Id love to have it opened up to anyone, but it is just not feasible at this time. It will be closely watched. There will be adult beverages that will be allowed on the patio, he explained. We will be utilize it for seating and we might utilize it for some outdoor events such as cornhole tournaments. We might use it for seating for music where they could be out there listening.

It could be a place where customers could enjoy the weather when it is a nice day next year, the owner added.

With the county listed as at moderate COVID-19 risk, restaurants will be limited to 50 percent of capacity, according to Henderson. Once the patio is completed, it will be adding more space for the customers.

This spring, we will be able to start utilizing it, he said. It will also add natural lighting into the bar through the glass door, which will connect with the patio. This will increase natural lighting and I think, increase the mood.

We are just trying to stay competitive in the market, he added. We have a good menu. We have a good product.

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New patio to add more seating to Windy's | News | bowmanextra.com - The Bowman Extra

Sean Hastings shastings@shawmedia.com

Caption

The Creamery, located at 918 Timber Place in New Lenox, has applied for a special use permit that would allow it to expand its parking lot, reconfigure its drive-thru lane and create a new and larger patio.

The request comes as the future widening of Laraway Road project interfering with The Creamerys current patio and drive-thru lane. It was brought forward for a first read at Mondays New Lenox village board meeting.

Its new parking lot will extend further east into the grass area, which The Creamery currently owns, but does not utilize. The intergovernmental agreement states that the landscape buffer yard and parking lot island variances would not negatively impact the character of the area.

The new patio is planned to be a little over 1,700 square feet and to the east side of the building. It will have a 25-inch concrete patio wall. The new patio will eliminate a parking lot island in the current parking lot, but the expansion of it keeps The Creamery up to village code.

Before it is approved, it will have to come back to the board with a full detailed site plan.

Were hoping that things are going well over there, Mayor Tim Baldermann said at the meeting. I always notice a pretty good line going around. I know youre certainly appreciative of people supporting you during these times. Its always nice to see businesses expand in our community.

It will be brought back for a second read at a future village board meeting.

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New Lenox Creamery moving toward new patio, expanded parking lot - The Herald-News

Sheepskin blankets, open-flame heaters and $12,000: How Farmhouse Tavern winterized their patio by building a barn

After eight years, Farmhouse Tavern finally has its own barn. The Junction Triangle restaurants new outdoor patiobuilt shortly after the province shut down indoor dining for a second time this yearis an appropriately rustic shelter, featuring element-blocking wood walls and a sloped roof, sheepskin throws on every seat and open-flame heaters between tables to keep diners warm. We spoke with owner Nancy Thornhill about the restaurants fast-paced barn-raising, and how she plans to keep things cozy (and delicious) throughout the cold winter months.

In the summer, Farmhouse Taverns patio fit 27 people, but it was uncovered and unheatedmeaning the restaurant was planning to depend on seating guests inside throughout the winter. But when indoor dining was, once again, shut down on October 9, Thornhill knew she needed to winterize the patioand fast. Thornhill enlisted construction and masonry firms to build what theyre calling The Barn. They did the work for about $12,000 in just three days. The Barn can seat 27 physically distanced patronsthe same number as the original patiobut sheltered from the elements. A corrugated steel roof has yet to be built. When that happens, were going to have a barn raising, Thornhill says, but well stagger the party so we dont have too many people.

As with many restaurants that have new, pandemic-friendly patios, Farmhouse is planning to get thematic with their winter menus, mapping out seasonally themed snacks and drinksthink mulled wine and maple syrup snow candyto get patrons into a festive mood once the snow starts to fall. One of Thornhills big ideas is raclette, the oozy Alpine dish that involves melting cheese over potatoes, charcuterie and anything else that goes well with cheese. Each table might have their own raclette grill, Thornhill says, which will actually generate even more heat to keep people warm.

Thornhill says Farmhouse will resume indoor dining as soon as the Ontario government says they can. But shes taken taken steps to ensure the restaurant is making money even in the event of further restrictions: shes now selling pantry items such as house-made ketchup and barbecue sauce, shes turned part of the space into a small bottle shop, and theres Farmhouse-branded merch for customers to bring home with takeout orders to enhance their at-home dining experiences.

Thornhill took over ownership of Farmhouse Tavern in July, and will celebrate her six-month anniversary in January by offering $6 menu items. Shes also partnered with Romero House, a charity down the street, to provide brunch service for two families that use Romeros services each weekendon the new patio, if they like. Theres research that shows that kids who sit together with their families for a meal once a week are more successful, she says. So I thought, well, thats simple. We can offer that.

Farmhouse Tavern, 1627 Dupont St., 416-936-8547, farmhousetavern.ca

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Sheepskin blankets, open-flame heaters and $12,000: How Farmhouse Tavern winterized their patio by building a barn - Toronto Life

This rental is located at 1827 1st Street, NW. The Craigslist ad says:

$2,600 / 2br 747ft2 Furnished 2 BD 1.5 BA in Historic Bloomingdale Rowhouse (Bloomingdale)

This is a fully furnished, recently renovated first floor apartment in a three-unit historic Bloomingdale rowhouse. A perfect location in the heart of Bloomingdale across from The Red Hen and all of the neighborhoods restaurants, bars, bakeries, and shops. You cant beat the location. Two blocks from Crispus Attucks Park and walking distance to Shaw and NoMa Metros and the 80 and G8 bus lines.

Great light with east-facing living space, open floorplan, hardwood floors throughout and well-maintained. Kitchen has stainless steel appliances, gas cooking, and a pantry closet. There are two bedrooms and one and a half baths. The second bedroom is furnished as a home office with large sofa. Enjoy time outside on your private balcony when relaxing or working from home.

This apartment comes well-furnished with modern furniture, appliances, and artwork for you to move in as soon as December 1st!

Security deposit will be equal to one months rent. Contact us to schedule a socially distanced in-person or virtual walkthrough.

Ed. Note: PoPville is not affiliated with any Rental of the Day properties. Rent at your own risk and proceed with caution as you would with all Craigslist listings.

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Today's Rental was chosen for the location and back patio - PoPville

Enmoladas with fried eggs and queso fresco at Xochi

It all felt so normal, sitting out on the sun-dappled patio at Xochi on a recent Sunday afternoon.

Late-season roses popped from the lushly planted esplanades edging Discovery Green, silver-tipped grasses waving in the breeze. Children skipped alongside their parents on the way to the park. The musical chink of ice cubes rang from cocktail shakers wielded by some of the best-trained servers in the city.

The familiar staff faces were masked but recognizable, welcome crinkling at the corners of their eyes, nine months into Houstons complex dance with the pandemic and exactly a month since Xochi reopened after closing in March.

Guests were masked, too, as they entered and moved to their tables. So were the families passing by on the sidewalks; and the parking valets on the corner of McKinney and Crawford, near one of the entrances to the downtown Marriott hotel where Xochi lives, who took my car cheerfully, even when I explained to them I didnt have any cash for a tip.

Next time! said a guy who whizzed away on an electric scooter to marshal his forces.

1777 Walker, 713-400-3330.

Dinner & happy hour: 4-9 p.m. Wednesday-Thursday, 4-10 p.m. Friday-Saturday. Brunch: 11 a.m.-3 p.m. Sunday.

With only plastic in my pocket, I hadnt come prepared. I had already scoped out a Day of the Dead brunch that morning but passed it by when I saw the throng clustered outside. Too crowded for me, even outdoors. These days, I am seeking venues where outside tables are set apart; where theres good ventilation, lots of room and a staff well versed in safety procedures.

Xochi where I ended up on a sudden impulse filled that bill, and then some. The long, covered patio space running alongside McKinney Street had high, louvered ceilings, two rows of tables set reasonably apart, including a goodly number of two-tops for small parties. Ceiling fans churned the breezes let in on all sides.

It felt safe, unfriendly to COVID aerosols.

Not to mention that the setting was handsome, all dark woven chairs and tiny tabletop cacti and weatherized blinds rolled up to reveal the dazzling view. That verdant view alone could bring me here, so rare and welcome in a city where patio views often run to parking lots edged, if youre lucky, with a few plucky perimeter plantings.

I drank in all that sun and greenery, clutching my three, count them, three disposable paper menu sheets as if they were some rare and precious copy of the Dresden Codex. Ive always felt a bit overwhelmed by all the pages one gets at a Hugo Ortega establishment. Theres the regular menu, the happy hour menu, the seasonal special event menu, holiday menu on it goes, a cavalcade of choices.

Today, after nearly a year away from Xochi, I reveled in the options. Restaurants under chef Ortega and restaurateur Tracy Vaughts HTown group go long on service, allowing you to pick and choose a la carte from their various bills of fare, a civilized gesture. So I picked items from the brunch menu, that weekends Day of the Dead slate and their Houston Food Bank benefit $20 brunch menu.

I even ended up with some off-the-menu escamoles, those pearly, cushionly little orbs that are the Mexican answer to caviar. They arrived with lots of painterly drama: poised on black-corn tortillas, against glossy black plates and bursts of color: marigold, purslane, watermelon radish, bright green salsa albail.

Savoring the dish, after long months of home pantry cooking, I felt like a grownup again as if there were a world out there, full of mysteries, in which I might participate again some day.

A world full of miracles, too, like Carlos Chino Serranos latest cocktails. Its always difficult for me to pass up Serranos exquisitely balanced and beautiful Garden of the Pit, in which Mezcal and Oaxacan gin meet elderflower and lime, tinted in a dark flush of activated charcoal and tortilla ash, capped by snowy egg white and charcoal calligraphy.

But Serrano had an autumn surprise dreamed up, too: an as yet unnamed combo of Mezcal, cognac, Pimms, date pure and lime. Its warm ocher shade was echoed on the underside of its coupe glass by a dusting of turmeric with the Xochi name picked out in relief. I kept forgetting not to get my fingers in the turmeric, which was part of the entertainment for me, although I suspect this decorative detail may be in for retooling.

So captivating was this cocktail that the couple seated across from me inquired about it, and they ended up ordering one, too. It was one of the little social exchanges restaurants foster that made me feel like a part of the world again, too.

Ive been missing oysters in my seclusion, so I ordered a half-dozen of the wood-fired Ostiones al Lujo with a crackle of buttery bread crumbs and yellow mole lighting up the marine flavors, and a bed of magenta-tinted salt to set them off visually.

I wanted greens. They arrived in the theatrical form of ensalada de calabaza, in which a smoked squash (!) dressing outlined dark lettuces, apple slivers and crescents of roasted squash, with caramelized walnuts and blue cheese for pop. Dang, it was good.

So were my enmoladas, an elemental enchilada variant in which the tortillas were simply rolled in dusky pasilla-chile mole and folded up alongside sunnyside eggs with queso fresco, a shaved beet cornet, slabs of caramelized sweet plantain and a toasted hoja santa leaf as adornment. A simple basic idea in an elegant guise, one of the hallmarks of Ortegas cooking.

I even got a couple of items from the Day of the Dead menu to take out for later. Most spectacular was an Angus rib-eye grilled medium-rare, sauced with Xochis stirring mole negro and escorted by a knotty pan de muerto, its sweet dough swirled with a huitlacoche glaze.

That was the kind of brilliant idea that has always kept me eager to see what Ortega and his gifted team will dream up next.

It made me thrilled all over again to be in Houston, on the patio of one of the citys best restaurants, and for the moment fully alive.

food@chron.com

Alison Cook - a two-time James Beard Award winner for restaurant criticism and an M.F.K. Fisher Distinguished Writing award recipient - has been reviewing restaurants and surveying the dining scene for the Houston Chronicle since 2002.

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Patio Report: Alison Cook says Xochi in downtown is a thrilling adventure - Houston Chronicle