Home Builder Developer - Interior Renovation and Design

By Greg Vellner 21st Century Media News Service

A new and larger Taco Bell was to have opened last summer, replacing the one at 436 Second Street Pike that had operated there for a couple decades. But because development plans remain unfinished the reason unknown construction has been delayed.

I know there have been some conversations and meetings on it, but nothing has crossed my desk, said Ken Kline, code enforcement official, Upper Southampton Township.

The restaurant closed last December because, according to John Marsella, co-owner and franchisee, the building no longer met the standards of Taco Bell corporate owners.

Its uncertain how the Southampton location might be rebuilt, but in recent years the California-based restaurant chain has undertaken a redesign of its restaurants with upscale touches to compete more directly with restaurants like Chipotle.

A Taco Bell prototype built two years ago included exterior building changes like bright LED lighting to accent the buildings purple background, and interior changes such as bright tabletops, contemporary artwork and free WiFi.

Upper Southampton township supervisors last summer approved construction of a new restaurant at the site, and demolition of the existing building was then undertaken.

Plans so far call for a restaurant entrance from Second Street Pike, as well as a new second entry from the shopping center located behind the building.

A new and larger Taco Bell was to have opened last summer, replacing the one at 436 Second Street Pike that had operated there for a couple decades. But because development plans remain unfinished the reason unknown construction has been delayed.

I know there have been some conversations and meetings on it, but nothing has crossed my desk, said Ken Kline, code enforcement official, Upper Southampton Township.

More here:
Taco Bell plans stalled in Southampton

It wasn't just the recipes that were faddish. The 1960s were halcyon times for restaurant experiences that hold almost no appeal today, from the dine-o-mat to the drive-in diner. But one curious product of this era had true staying power: the revolving restaurant.

These spinning buildings are an institution that's enjoyed a surprisingly long lifeand a recent rebirth across cities in Asia and the Middle East. So where, and when, did it all begin?

The revolving restaurant addressed some apparently primal desire to dine at a table while moving; if you couldn't walk and chew gum, you could rotate and eat Gulf Prawns. It seems garishly and unmistakably Americanafter all, it received its clearest early outline via the fertile mind of Norman Bel Geddes, below.

But the revolving restaurant's debut actually occurred in Germany, with its first iteration appearing in 1959 in Stuttgart. Civic authorities constructing a television tower were looking for some additional means to wring use from the building, and they found it in food. They put a restaurant in the tower, and in the spirit of postwar West German economic hubris, the Stuttgart Fernsehturm would turnoffering at-table views of not merely one but every possible vista. And the model caught on.

Top: The Stuttgart Fernsehturm, AP Photo/Thomas Kienzle.

The first revolving restaurant in the U.S., La Ronde, opened in 1961 in Honolulu, atop the Ala Moana Building (it's since been lost). La Ronde was soon followed by the Space Needle, built for the 1962 Worlds Fair in Seattle, and then by a range of North American peers that are likely familiar to you: structuresand their respective restaurantslargely associated with 1960s and 1970s fairs and expositions, from the CN Tower in Toronto, the Skylon Tower in Niagara Falls, and the Sunsphere in Knoxville, to the Tower of the Americas in San Antonio.

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A Brief History of Buildings That Spin

The newly constructed Subway Restaurant on Marysvilles east side will open Nov. 7 at 1199 11th Terrace.

Construction of the building along U.S. Highway 36 is basically complete, and equipment is scheduled to arrive on Friday, a store official said. Equipment is expected to take five to six days to install.

Workers are hanging wall coverings, doing touch-up work on the paint and completing indoor electrical work this week. Parking lot lights were installed Tuesday.

Striping on the parking lot and pouring of the 11th Street extension will be done Friday.

Owner of the Subway is Rottinghaus Co., Lacrosse, Wis., which owned the Subway site in the Short Stop convenience store in Marysville that closed in 2013.

Rottinghaus has 400 restaurants in six states.

Marysvilles new 1,470-square-foot brick building features bright yellow awnings and indoor seating for 48. There are 26 parking spaces and two parking spaces for the handicapped.

The new restaurant features a drive-through window, which is new in the Subway franchise design.

A 40-foot-tall, 6x20-foot road sign will be installed next week, Opsal said.

Entrance to the building is on the east side off 11th Terrace.

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New Subway to open

Editor's note: This is the second installment in a series tracking Jeremiah Langhorne, former chef de cuisine at the modernist, farm-to-tableMcCrady's in Charleston, S.C., as he opens his debut restaurant in Washington. You can read the first installment here.

While he was still leading the kitchen at McCrady's, Jeremiah Langhorne would make occasional trips to the District to scout locations for his debut restaurant, one of the most highly anticipated since a certain Luxury space on Capitol Hill. It didn't take long for Langhorne to find his spot.

Alex Zink, left, and Jeremiah Langhorne, got their wish: a space in Blagden Alley for their debut restaurant. (Tim Carman/The Washington Post)

Within a couple visits, the chef had zeroed in on Blagden Alley, the historic neighborhood that once mixed architectural styles and social classes back in the 19th century. There was just one problem: No one in the area had a property to lease Langhorne. Instead, real estate brokers paraded him up and down the trendiest commercial corridors in Washington.

Every other area that we checked, it just didnt feel right. People were like, Oh, you guys should go down to H Street!" Langhorne recalls. "We went down to H Street and looked around, but it was like, its not what we want.

The more Langhorne and his business partner, Alex Zink, scouted locations, the more they realized how perfect Blagden was for their restaurant, a project dedicated to building a cuisine out of the flora and fauna of the Mid-Atlantic. The restaurant, like the alley, had a foothold in the past and an eye on the future.

Whether by fate or by obstinacy, the partners got their wish: On Oct. 14, Langhorne and Zink officially sealed a deal with Douglas Development to lease a Blagden Alley space behind a trio of rowhouses on Ninth Street NW. Actually, their space is still an Erector set of steel beams, located on a patch of dirt where an old brick structure once sat. Douglas is expected to complete construction and turn over an empty shell to the first-time restaurateurs by the end of November, and Langhorne hopes to open his 70-seat restaurant by late spring. He plans to call the place the Dabney.

Langhorne can effortlessly break down his reasons for holding out for Blagden, as if he were solving an algebra problem.

First of all, being on the alley is kind of paramount. Its one of the last, I feel like, historic places in the city, especially around this side of the city," he says. "No. 2 was the outdoor space. We really need to have some sort of a garden area; its kind of essential to our philosophy. And having everything on one level floor was also another huge thing for us. Just for me, its kind of the aesthetic and the feel that you get when you walk back in the alley."

The Dabney will incorporate a main bar, an outdoor courtyard, a semi-private dining space and an open kitchen with a giant wood-burning hearth. (Tim Carman/The Washington Post)

Go here to see the original:
Meet Jeremiah Langhorne: The chef finds a home for the Dabney in Blagden Alley

2014 RV Remodeling Project v2

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The Joint Center for Housing Studies at Harvard University sees year-over-year growth in remodeling

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CAMBRIDGE -- National spending for home improvement is expected to reach its near-term peak in the current quarter, as the housing market's recover continues to slow, according to the Remodeling Futures Program at the Joint Center for Housing Studies of Harvard University.

"Stronger gains in remodeling activity are unlikely given the recent slowdowns we've seen in housing starts, sales, and house price gains," said Chris Herbert, acting managing director of the Joint Center, in a statement.

He added that while continued recovery in employment should "ultimately keep the market on an upward trajectory," remodeling is likely to see slower growth rates moving into 2015.

The Center, through its Leading Indicator of Remodeling Activity index, predicts spending on remodeling will top out in the current quarter, at $143.6 billion, or about 7.9 percent higher than the total spent a year ago. That figure is expected to be matched in the first quarter of 2015 before slipping to $136.7 billion in next year's second quarter.

"Even though the housing market overall has been lackluster, many areas of the country remain economically healthy and remodeling contractor sentiment remains high," said Abbe Will, a research analyst in the Remodeling Futures Program at the Joint Center.

The LIRA is designed to estimate national homeowner spending on improvements for the current quarter and subsequent three quarters.

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Study: Home-improvement spending to reach peak this quarter

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