Urban “Agrihood” Development planned for Santa Clara

A controversial site in Santa Clara, California looks like it is close to becoming a reality as a mixed-income, agricultural-based seniors housing development.  Very California.  Agrihoods have typically been built in suburban or rural areas over hundreds of acres, replicating golf course communities that were so popular in the 1980’s and 90’s.  This of course still propagates sprawl and is focused towards car-centric communities, something that cities and planners continue to try and pull-back on.

This Agrihood is being built in a dense urban neighbourhood of Santa Clara, on a 6-acre parcel that once was used by the University of California as an agricultural test and research garden.  The project site is located across the street from Westfield’s Valley Fair Mall (recently renovated) and a five-minute walk from Santana Row.  The project is currently in the entitlements process, although planning has been ongoing for 13 years due to many starts and stops.  Various neighbourhood objections and policy changes created challenges in preparing a project that would makes sense for the development team, the city, as well as the local community.    The project calls for 361 seniors housing units with a mixture of affordable rental, mixed-income, and for-sale townhome product.

The agricultural portion will consist of 1.5 acres of agricultural uses including an orchard and gardening plots for seniors living in the complex.  Seniors will be able to grow their own produce in the gardening plots and will have assistance from professional growers to ensure they are maintained.  The developer is also in talks with local agricultural partners to manage the production farm.

Santa Clara Agrihood

Santa Clara Agrihood Development – Source: The Mercury News

San Jose-based developer “Core” has managed to figure out the financial viability of the site, partnering with the City of Santa Clara to provide much-needed seniors and mixed-income housing in a region that struggles with housing affordability.  The addition of the agricultural components pays homage to the history of the site and satisfies the communities wants and needs.  It is always hard to balance outside interests while developing a financially viable project that is an unproven concept.  If this development (which should be complete in about 3 years time) is a success, it can be a model that is used across California and elsewhere to integrate seniors housing and agriculture.

The synergy between the two uses are excellent, as seniors value green spaces and parks.  The ability to grow  produce is an added benefit that increases social connections and physical activity on a daily basis.  Add in proximity to two major shopper areas and this type of product will be in high-demand as it nears completion.

Culinary Oriented Developments in Atlanta – A Field Trip – Part 2

A few minutes down the Eastside BeltLine Trail from Ponce City Market are two other interesting COD’s.  The first is the “Common Ground” development, brought together by Third & Urban Development.  The old manufacturing building is the former home of the Western Electric Company.  It was re-vamped in stages, with well-known Atlanta restaurant TWO Urban Licks first taking space quite a few years back.  Celebrity sightings are not unusual at TWO Urban Licks, and on my visit I was just a few tables down from Cee-Lo Green.

Common Ground Before Picture _Google

Common Ground building in 2013 prior to redevelopment – Source: Google

Common Ground’s other anchor is New Realm Brewery, which opened a 20,000 square foot brewery and restaurant in 2016.  During my visit in early October, they were putting the finishing touches on their 85-seat beer garden that sits adjacent to the BeltLine trail.  Both the beer garden and expansive patio of TWO Urban Licks creates a lot of human-scaled activity along this stretch of the BeltLine.

In addition to the two anchors, there are other food concepts such as full-service restaurants The Brasserie and Estrella which are operated by the same owner who runs a retail/restaurant concept.  There is also a small amount of office space in the project for companies looking to locate their business to one of the trendiest new spots in Atlanta.


Recently completed Common Ground building at night, fronting the BeltLine trail

The second culinary oriented development is a food hall I blogged about over a year ago.  I was finally able to visit Krog Street Market just prior to hopping on a flight back to Vancouver.  It was a sunny Friday afternoon and the outdoor and indoor seating of the 30,000 square foot food hall was packed.

20181005_131115 Krog Street Market has recently changed ownership, but all the favorites that have made it popular are still running.

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I noticed quite a few people in Krog Street that were in Ponce City Market only a few hours earlier.  What is happening is that tourists and residents alike are using the Atlanta BeltLine trail as the connective tissue to hop between food halls, breweries, and cafes.  As development around the BeltLine trail continues to occur (and it is currently moving at a rapid pace), I would expect that more food-based concepts will open to feed off of the pedestrian, bike, and scooter activity that the trail generates.

Culinary Oriented Developments in Atlanta – A Field Trip – Part 1

I was in Chattanooga last week to kick-off a new project with my friends at Stantec for the Regional Planning Agency.  Prior to flying back to Vancouver, I made my way down for a brief visit to Atlanta since it has a burgeoning culinary scene.  In a short 24 hours, I was able to see and taste quite a bit of what Atlanta has to offer.

20181005_120523 My first stop in the morning was at the famous Ponce City Market, located in the former Sears, Roebuck & Co building.  There is retail located on the outside edges, but once you go inside you are greeted by a large food hall that acts as the heart of the project.  I counted over 30 different food vendors offering everything from donuts and fried chicken, to homemade soups and ramen.


Hop’s Chicken @ Ponce City Market

The food hall was fairly quiet when it first opened at 10am, but by noon it was absolutely buzzing with activity.  A mix of locals, office workers, and tourists had flooded the food hall, and there were lineups at the majority of shops.  I ended up having a Cuban sandwich at El Super Pan, and it makes me envious that I’m unable to find such good casual latin food in Vancouver.


The Tap on Ponce @ Ponce City Market

What interested me the most about Ponce City Market and the Food Hall is how it is built around the Atlanta Beltline.  The Beltline is a multi-use pathway that connects multiple neighbourhoods and parks throughout Atlanta by using a former railway line as its right-of-way.  The Beltline is an urban planning marvel on its own, and I definitely recommend anyone who visits Atlanta to check it out.

The Beltline runs right through Ponce City Market as you can see in the image below.  Well, technically it is a connector onto the primary Beltline, but nonetheless, it connects tens of thousands of users of the Beltline to Ponce City Market and its food hall.  It is an innovative way to redevelop a former industrial site, where pedestrian and bike connectivity has been given importance as much as vehicle connectivity.


Beltline Connection running through Ponce City Market 

Downtown Montreal Will Soon Have an Exciting New Food Concept

Canadian real estate company Ivanhoe Cambridge is renovating the Place Ville Marie in downtown Montreal, turning a tired underground food court into a culinary destination.  Expected to open in 2019, the pedestrian walkway that runs between Rene-Levesque Blvd. and Rue Cathcart will be transformed into a visually-stunning Esplanade that will be programmed year-round with experiences.  Below the Esplanade will be the brand-new “Le Cathcart Restaurants et Biergarten”.  According to Ivanhoe Cambridge, the Biergarten will feature 15-different restaurants concepts including bars, grab-n-go, cafes, and full-service bistros.  The space will fit over 1,000 diners at a time, ensuring that everyone has a seat during busy lunch hours where office workers will likely intermingle with tourists.  Several high-profile local Montreal chefs have confirmed that they will be taking part of the endevour, although I do hope that several of the spaces are given the reigns to local up-and-coming chefs who can introduce something new and exciting.

Aside from the food, the architects of the project have interestingly incorporated an all-glass panel rooftop to the underground biergarten.  This will create the feeling of an indoor-outdoor “market hall”.  The space previously had 4 skylights that allowed minimal light to flow through.  The glass roof will allow visitors of the biergarten to have a feeling that they are outside, even when dining during bitterly-cold Montreal winters.

I can see this project being very successful based on its highly strategic location.  With several major hotels (including The Fairmont), thousands of nearby office workers, tourists, Montreal’s Eaton Centre, and McGill University anchoring the opposite end of McGill College Avenue, there are plentiful opportunities to bring in a wide-variety of customers throughout the day.

I’m very excited to see how the project is delivered based on the renderings.


Esplanade View of the Biergarten with Glass Roof – Image Source: Ivanhoe Cambridge & sidlee Architecture


Interior image of seating area – Image Source: Ivanhoe Cambridge & sidlee Architecture


Why Granville Island Got Shipping Containers All Wrong

Granville Island has been a long standing location for foodies in Vancouver, BC for decades.  From excellent grab n go options, to bakeries, cheese shops, fish mongers, and the always delicious Lee’s Donuts; tourists and local residents alike inter-mingle among the many stalls and shops of purveyors.  The operators of Granville Island, CMHC (Canada Mortgage and Housing Corporation), commissioned a major planning study back in 2016 titled “Granville Island 2040”.  This produced a vision for how Granville Island can transform itself over the next twenty years.

One of the first “quick wins” of the Granville Island 2040 plan is the recently opened Popina Canteen, a shipping container food stall.  Located next to the Granville Island Public Market and with views of the downtown peninsula, Popina Canteen is a food destination for all those coming to Granville Island.  Operated and run by the “who’s who” of the Vancouver culinary scene (Angus An, Robert Belcham, Hamid Salimian, and Joël Watanabe), these four chefs have elevated Vancouver’s dining scene for many years with some of my favorite restaurants including Campagnolo and Kissa Tanto.  But something went wrong with the positioning of Popina Canteen.


Popina Canteen – Image Source: Georgia Straight

The location and potential clientele of Popina Canteen screams fast casual food, but what you will find on the menu ranges from a $12 toast bar, to $26 Lobster Rolls, Seafood trays that can run over $200 per order, custom cocktails, and bottles of wine.  Now I am all for local, sustainable, and quality food, but the majority of the menu at Popina Canteen would be better placed in a full-service restaurant with prices such as these.  The food I did try was ok, but nothing to entice a second visit.  Vancouver has the second highest housing prices in North America, and punches above its weight in sales of luxury goods, so Popina Canteen may just be a representation of the direction Vancouver has gone in recent years, catering to upscale tastes.

Looking at successful models of shipping container food stands in North America, there are two typical methods of implementation.  The first is creating an incubator for aspiring chefs, or a gateway point for young entrepreneurs looking to start their first food-based business.  The second is partnering with local businesses who are expanding their business operations.

I was in Toronto at the start of July and visited the city’s  primary shipping container food market and a recently opened outdoor market that draws parallels to Popina.  The first, Market 707 at Scadding Court focuses on the first typology.  The shipping containers along Dundas Street creates a pedestrian mall of food & beverage outlets (along with a few retail good shops).  It is operated by the Scadding Court Community Centre, and offers a low-rent opportunity for entrepreneurs to start their culinary-based business.  Nom Nom Nom Poutine has been a staple of Market 707 for many years, and offers what I think is the best Poutine in Toronto, with a basic poutine only costing only $6!  Other purveyors include Thai cuisine, Colombian street food, and traditional Afghani dishes.  Most items throughout Market 707 are $10 and under.


Market 707 at Scadding Court – Image Source: Architecture Lab

While not in shipping containers, a similar (albeit larger) food market recently opened in front of downtown’s Union Station.  Called “Union Summer”, the outdoor food market is operational between July 1 and August 19 and offers a huge communal seating area.  The synergy between catering to locals and tourists in a high profile location is similar to Popina.  Union Summer has partnered with local restaurants such as WVRST, Harry’s, and The Carbon Bar, among others to provide locals and tourists with a one-stop shop to many unique Toronto-based restaurants.  Each vendor carries approximately 3 to 5 items, ranging from burgers and Cuban sandwiches, to dessert and alcoholic beverages.  The only unfortunate thing is that Union Summer only operates during the summer, but it is understandable with Toronto’s winters!


Union Summer in Toronto, ON

The last shipping container food market I wanted to touch on is Steel Craft, operating out of Long Beach, California.  I won’t go into too much detail since I have profiled it several times on this blog.  Steel Craft acts as a community gathering spot, and has been so popular, the urban eatery concept is expanding into two more Southern California cities.  The original location covers a wide-array of food options such as coffee, beer, ramen, and pizza.  The locations of Steel Craft place focus more towards local residents than tourists (although I am sure they still get plenty from out-of-town).

So Popina Canteen.  Intriguing concept showcasing Vancouver’s dining scene?  Expensive tourist trap?  You be the judge.  I personally would have loved to see a concept that was more inclusive to a variety of incomes and tastes.  Popina Canteen can has only been open for a month and can still be great, but I believe the concept itself needs work.  For now, I’ll probably stick to my poutine and empanadas every time I visit Toronto instead.

The rise of the ‘gourmet cluster’ – and the small towns with the most Michelin stars per capita

A very cool study by The Telegraph out of the UK looked at small towns around the world that have a relatively high proportion of Michelin star restaurants comparatively to their population.

It demonstrates that you don’t have to be a large urban centre to enjoy fine dining.

Read the Article The Telegraph Website Here

There seem to be two primary reasons why a cluster of Michelin star restaurants would aggregate together in a small town setting.

One, a spectacular natural setting.  Whether that is a mountainside village in the Alps, a seaside resort, or among the vineyards in Napa Valley.  The setting acts as a natural accompaniment to the fine dining experience.  Two, a chef’s primary residence.  A chef may open several restaurants in close proximity to where they either grew up, or where they currently live.  If these restaurants become a culinary destination and draw upon a regional population base (as well as food tourism), other fine dining restaurants may naturally cluster around them.

Telefono Gratuito Restaurante-Martin-berasategui

Restaurante Martin Berasategui (Image credit: Telefono Gratis)


Visit to Smallman Galley in Pittsburgh

Last week I was in Pittsburgh for a business meeting and was able to make time to visit the Smallman Galley.  First things off, I have been meaning to visit the Smallman Galley for over a year, but the wait was definitely worth it.  I would have to say that it was one of the better food concepts I have personally been to in the past few years.

The Smallman Galley is located in The Strip District, an previously industrial/warehouse district of Pittsburgh on the edge of downtown.  The Strip District was historically the market district for Pittsburgh, but now it is an eclectic mix of residential, shopping, restaurants, entertainment, and makerspaces.  It has the cool factor that pulls in a younger millennial crowd.

The Smallman Galley has been in operation for several years now and is NOT your typical food hall.  There are 4 restaurant concepts in the 6,000 square foot space, along with a great looking bar serving local beers, ciders, mead, and cocktails.  The four kitchens are out in the open, and operate as a restaurant incubator for aspiring chefs looking to establish themselves in the industry and try new concepts.

Smallman Galley2

From the Smallman Galley website:

We cultivate and accelerate undiscovered Chefs by providing a forum to showcase their capabilities, hone their craft, develop business acumen, and build a cult following behind their concepts. With four fully outfitted kitchens and seats for 200 guests, we provide the infrastructure for Chefs to bring their concepts to market at low-risk and for low-cost. Our chefs run their own restaurants in our space and have the autonomy to run their businesses the way they’ve always dreamed. They set the menu. They hire a staff. They interact directly with customers and build their following.

Chefs operate their restaurants rent-free for their entire stay with us. Smallman Galley collects 30% of top-line revenue generated from each restaurant. Chefs use the other 70% to purchase inventory, compensate staff, and pay themselves. All marketing, advertising, equipment maintenance, space upkeep, and utility costs are covered by Smallman Galley.

It is a great business concept for both sides.  Chefs are able to begin a business without worrying about paying rent or outfitting their kitchen, and they also get a strong customer base in a high traffic location.  The owners of the Galley get a cut of the revenue of each restaurant, and can also become equity partners of the business after “graduation”.  Since the Galley is a restaurant incubator, concepts rotate every 12 to 18 months.  This keeps diners coming back to favorites prior to graduating the incubator (I made it in a week before Brunois and Colonia finished their stay), and anticipating new chefs and concepts.

The food is all made-from-scratch using local ingredients when possible.  From a sampling of all four concepts, the quality is high, on-par with what you would get from a quality local restaurant rather than a food court.

Now a restaurant incubator that has a rotating cast of chefs and concepts, along with a fantastic bar is one thing.  But the environment that the owners were able to create in an old warehouse building adds to the experience.  A mixture of long communal and individual tables in a double height space that is primarily brick, wood, and metal provides the perfect environment for a place you want to visit again.

The Smallman Galley is definitely a best practice on how to open and operate a successful restaurant incubator.  In operation for several years now, it will be interesting to see how the owners evolve the space.  One recent idea that has been implemented is rotating and graduating restaurants at different stages of the year, rather than all at once, ensuring that the Galley is never in complete flux.  The newest entrant is “Home” a concept on higher level comfort foods such as burgers and fish sticks.  Now I just have to find out when my next visit to Pittsburgh is…

Smallman Galley3

Food Hub in San Francisco Looking for Funds to Make Project a Reality

Food incubators, food hubs, and food halls are all interesting concepts that have become extremely popular around North America over the past decade.  Many of these culinary and food concepts have become successful from both a business and economic perspective.  However many struggle financially, even before they can get off the ground.  It is easy to open a proven concept such as a Subway… but a food hub that focuses on empowering women and minorities through micro-restaurants, that is a much trickier financial perspective.

The planned “La Cocina Municipal Market” in the Tenderloin District of San Francisco has been anticipated since early 2017.  It would be run by the nonprofit La Cocina, which does some really interesting stuff in the Bay Area

The mission of La Cocina is to cultivate low income food entrepreneurs as they formalize and grow their businesses by providing affordable commercial kitchen space, industry-specific technical assistance and access to market opportunities. We focus primarily on women from communities of color and immigrant communities. Our vision is that entrepreneurs gain financial security by doing what they love to do, creating an innovative, vibrant and inclusive economic landscape.

La Cocina Municipal Market is to occupy a 7,500 square foot space in an old post office building that has been sitting vacant.  Permanent long term plans for the site include a mixed-use building containing retail at-grade with affordable and social housing above.  Due to the extensive process of raising funds for the development, demolition of the post office building is still 5 to 8 years away.  Enter La Cocina, which has planned the Municipal Market as a temporary use until demolition.  The Market would be a place for local women to launch micro restaurants and other food-related businesses, building upon the great work that the non profit has already completed for the community from a culinary incubation perspective.

La Cocina

The Market was expected to begin construction in early summer, with renovations to the post office building completed before the end of 2018.  The project has now hit a road block due to unexpected rising costs.  Originally, the Market construction had a budget of $2 million.  $1 million was provided by a local family who were previous owners of the land.  La Cocina matched this amount, for a total of $2 million in funding.

Unexpected costs have now plagued the project, with construction costs rising to nearly $4 million.  The additional $2 million will have to come from a mix of city-provided funds, and philanthropic donations.  Cost overruns are typical in re-purposed buildings, especially when transitioning to a highly specific use.  The concept of the Municipal Market is an exciting endevour that would empower local women and provide a culinary anchor to the Tenderloin District; however the financial implications that La Cocina are facing demonstrate the difficulties of adapting a building within a limited budget.  It also begs the question of whether the $4 million would be better used on a more permanent location, since the post office site will ultimately be redeveloped within the next decade.  It would be a shame to invest a large amount of money into a building that has a limited shelf-life.  Creating community spaces is so important, especially in ethnically diverse areas such as the Tenderloin, but removing them once they have become entrenched in a neighborhood is difficult.

There has been discussions among city officials and community groups on how to raise the additional funds required to move the project ahead.

To learn more about La Cocina, their incubated culinary businesses, or to donate to the cause, follow the link.


Restaurant Clustering

I have been consulting for a major real estate project in Calgary over the past five months, which has led me to tracking the culinary scene in the city.  There have been some great restaurants that have emerged in downtown Calgary over the past few years, whether it has been on pedestrian friendly 8th Avenue, or towards the more eclectic and gentrifying neighbourhoods along 4th St and 17th Avenue.

I have discussed restaurant clustering in the past.  The idea that once several trendy and up-and-coming restaurants establish themselves in a neighbourhood, other “like-minded” restaurants are drawn in to create a clustering effect or critical mass.  This then forms a destination for local residents who have the choice of a variety of options.

The Calgary Sun ran an interesting article earlier this month on food clusters, mapping out certain types of food (and drink) in various areas of the city, from Japanese and Vietnamese, to Beer, and even a “Chicken Corridor”.

It makes for a interesting exercise that many cities could conduct, to better understand where their food & beverage offerings are, their types, and whether there is any type of clustering occurring.  Of course, established ethnic enclaves in various cities will naturally create a clustering effect, however more modern clustering is still able to occur, with a strong example in Vancouver’s aptly named  “Brewery Creek”.

Check out the Calgary Sun article here.


The Whitewashing of Detroit’s Culinary Scene

CityLab had an interesting article today regarding Detroit’s culinary scene.  The article uses a different viewpoint, one that looks at gentrification and race.

In today’s Downtown Detroit, the majority of new restaurant ownership—along with the bulk of prestigious staff positions at these establishments—is overwhelmingly white. So is their patronage. With a few important and notable exceptions, Downtown Detroit’s contemporary culinary scene, as celebrated by popular media coverage, investment capital, and growing industry recognition, is almost exclusively white-faced in a breathtakingly black city—and adjacent to other similarly white-faced commercial and residential concerns. This inequality is the final destination for most urban revival schemes, a sad union of capitalism and structural racism that’s hard to untangle.

CityLab Article Link