Home Builder Developer - Interior Renovation and Design

Thursday, March 12, 2015, 12:47pm

By Steve Adams

Banker & Tradesman Staff

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When discussing the blockbuster trade of Jimmy Graham this week, New Orleans Saints general manager Mickey Loomis cited a desire to upgrade the defense.

One of the biggest needs on that defense resides at the corner position.

With the market dwindling, New Orleans landed former Patriots corner Brandon Browner -- whose contract option New England declined.

The team announced it had agreed to a contract with Browner on Thursday. NFL Media Insider Ian Rapoport reported the deal is for three years and roughly $18 million.

One reason the Saints looked to splurge on a 30-year-old corner is the presence of lanky receivers Julio Jones, Roddy White, Kelvin Benjamin, Vincent Jackson and Mike Evans residing in the NFC South. Browner might not have the foot speed to stick with the likes of Jones, but at 6-foot-4 he would help immensely in the red zone.

Another reason the Saints added Browner, per Rapoport, is that the veteran would help bring a needed presence to a locker room that has seen a drain on leadership the last few seasons.

We believe the one reason the Patriots declined to bring back Browner even though they are thin at the position is that Bill Belichick simply found the corner's play lacking.

Still, with a shrinking defensive back market and the Saints' glaring need for size at the position, a union in the Big Easy makes sense for both parties.

The latest Around The NFL Podcast breaks down DeMarco Murray's move to the Eagles and breaks down which teams have been wise in free agency. Find more Around The NFL content on NFL NOW.

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Cubs fans aren't the only ones whose spring plans are being foiled by construction delays in Wrigleyville. ButterBurger fans eager for a Culver's restaurant to open in Chicago will have to wait until next year.

A franchisee still plans to open Culver's first restaurant inside the city. Instead of the Wrigleyville location opening in early 2015, as planned, it has been pushed back to early 2016, the franchisee said Thursday.

"We're probably going to be opening February of 2016, and we'll hopefully be breaking ground at the latest May 1," franchisee Justin Obriecht said.

The store is planned for 3500 N. Clark St., in a spot that had been a Chase Bank.

Restaurant opening dates have long been known to be fluid, as operators can experience delays in everything from permits and construction to design and hiring.

The delay, Obriecht said, is partly caused by the complexity of the project, which includes six two-bedroom apartments above the restaurant. There will be a walk-up window for orders, but no drive-thru.

Construction is expected to take about nine months compared with the three to four months it typically takes to build a Culver's location, Obriecht said. He said he is in the final stages of getting financing approved for the $5.5 million project now that an appraisal has been completed.

Culver's, the Wisconsin-based chain known for ButterBurgers and frozen custard, already has several locations in the suburbs. Obriecht opened his first location in Tinley Park in 2001.

Suburban Culver's fans likely won't have to wait as long for additional locations. One may open in the Skokie area this year and another is planned for Hoffman Estates.

Culver's, which was started in Wisconsin in 1984, now has more than $1 billion in systemwide sales across more than 500 restaurants in 22 states. It opened 34 restaurants in 2014 and has more than 40 new stores planned for this year.

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Q: Dear Ed, I love to cook in my recently remodeled kitchen. Between my appliances and plumbing, it is nearly perfect.

I say nearly because I overlooked one item that would make it the perfect space. I forgot all about a pot-filler faucet next to the stovetop for filling large pots with water. Without turning it into huge project, can a pot-filler still be added to a completed kitchen?

Jennifer, Maine

A: Pot-fillers are usually found in professional kitchens and add to the efficiency of the kitchen.

The big advantage is that you can fill large pots on the cooktop. This eliminates the step of filling the pot at the sink, then moving a heavy pot of water to the stove.

They are usually a wall-mounted fixture with a long swinging spout. A single cold water line roughed in behind the finished wall supplies the water. So, it could be an invasive job installing a wall-mounted pot-filler in a finished kitchen.

However, single-hole, deck-mount pot-fillers are also available and may be easier to install in a finished kitchen. A deck-mounted pot-filler is a very tall fixture with a long swinging arm and usually requires a single faucet hole drilled through the countertop.

Once mounted, a cold water line can be run through the base cabinets in place of opening up a wall. Pot-fillers can be pricey, so make sure you fill your wallet first before calling your plumber.

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Master contractor/plumber Ed Del Grande is known internationally as the author of the book Ed Del Grandes House Call, the host of TV and Internet shows, and a LEED green associate. Visit eddelgrande.com or write eadelg@cs.com.

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