The plan is to convert a 3-story turn-of-the century carriage house into a mixed-used establishment, including four main elements; a professional teaching kitchen, retail space, catering/bar facilities and a rooftop chicken coop, and aviary. It is kind of like the Swiss Army knife of food establishments. The building’s interior has been demolished and is currently under construction. The team is racing toward a December completion. We are looking forward to eating there.
As the client has stated, “it would be the perfect space to build the haven of sustainable eating.”