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The two biggest health care projects currently under construction in the state are at opposite ends of the UAMS campus in Little Rock. Additions to the University of Arkansas for Medical Sciences campus in Little Rock account for two of the five biggest ongoing health care construction projects in Arkansas.

The $68.5 million Orthopaedic & Spine Hospital will provide operating rooms, patient rooms and offices as well as space for the orthopedic trauma, orthopedic oncology, physical medicine and rehabilitation programs.

Construction of the 158,000-SF hospital reflects the growth of the UAMS orthopedic program and represents an expansion of the research and education offered by the UAMS Jackson T. Stephens Spine & Neurosciences Institute.

The second project, the $56 million Radiation Oncology Center, augments the UAMS Winthrop P. Rockefeller Cancer Institute. The new 59,855-SF facility will house the states first proton therapy center in collaboration with Arkansas Childrens Hospital and Baptist Health.

UAMS officials believe the project will gain designation as a National Cancer Institute and bring millions of dollars in federal research funding and trials.

In southwest Arkansas, construction of the Sevier County Medical Center in De Queen is two months away from completion. The $18.5 million hospital will house 14 patient rooms and 10 ER rooms along with inpatient and outpatient services that include radiology, magnetic resonance imaging, computed tomography scanning and behavioral health. A walking trail, restaurant and large community room are part of the development picture as well.

The publicly owned hospital will replace the privately owned De Queen Medical Center, which closed in February 2019 amid financial woes. Ten months later, Sevier County voters said yes to a 1% sales tax to build and support operations of the new 43,000-SF facility.

Expected to employ about 100, Sevier County Medical Center is considered a must-have amenity to attract industry. Without it, the nearest ER and inpatient care options are about 30 miles away.

A 66,500-SF addition to Conway Regional Hospital is moving toward completion in July. The $16.8 million project encompasses 24 patient intensive care unit rooms on the third floor and fourth-floor shell space for future needs. The development includes an atrium with an interior garden.

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Medical Projects Feed Construction Pipeline - Arkansas Business Online

Update, 1/21/2022 1:47 p.m. Flipd by IHOP is slated to open in summer 2022, according to a company representative.

Original story:

Construction is underway at the upcoming Flipd by IHOP location in Downtown Silver Spring, according to a report from The MoCo Show.

We reported last April that Flipd by IHOP, a new fast-casual concept from the chain known for its signature pancakes, will take the place once filled by Asian Bistro, next to Panera at 8537 Georgia Ave.

One of the principals, Sunil Shrestha, also is president ofUniversolutions, LLC, a northern Virginia software developer. The company was primarily a government contractor, but has switched to a focus on restaurants and real estate.

Shrestha and other family members own 10 IHOPs in the region, and operate other franchises, including Dairy Queens, under the umbrella ofNMS Holdings.

Flipd is a new concept started by IHOP, Shrestha said to the Source last April, adding that something is missing from IHOPthe quick service sector.

The concept had been in the works for a couple of years (Flipd was announcedin 2019) and isnow being marketed. Shresthra saw it as a way to fill that missing niche.

Its focus is mainly in the urban concept, where the foot traffic is high, where the office density is high, and where daytime and night population is high, Shrestha said last year. He sees all that in the Silver Spring location.

In addition, his company has had locations on Peterson property in the past, so he was familiar with them; IHOP liked the location as well.

The Flipd menu will include pancakes, breakfast burritos, pancake bowls with a variety of sweet and savory toppings, egg sandwiches, burgers and other sandwiches, salads and grab-and-go items, according to a company announcement. It will target day and night diners.

Its something different from what you see in the market right now in the quick-service sector, Shrestha said last year.

An opening date has not been announced; an IHOP spokesperson said last year that they were targeting a late 2021 opening. Thrillist reported yesterday that Flipd by IHOPs second location opened this week in New York City; the first opened in Lawrence, Kansas last year.

Flipd by IHOP is one of several recent and upcoming restaurant openings in Silver Spring, including The Breakfast Club, Firepan Korean BBQ,J. Hollingers,Dog Haus Biergarten,Popeyes Louisiana Kitchen,Black Lion Caf,Willie Ts Seafood Shack/Be Right Burger,Underground Pizza Company,Kusshi Ko,Miss Toyas Creole House, and theCommas food hall at Ellsworth Place.

Photo by David Lay. Rendering courtesy Sunil Shrestha

Link:
Flip'd by IHOP Construction Underway - Source of the Spring

The 10-year challenge has been circulating on social media for quite some time.

The fad, which hasgrown in popularity at the start of 2022, is designed to make people look back to a photo of themselves from 10 years ago and compare it to one today.

In honor of thetrend, here's a look at some of the changes certainWilmington places have experienced during the past 10 years.

In 2012, Cape Fear Community Colleges Union Station was still under construction. The building, at the corner of Front and Red Cross streets, provided more classrooms for the growing college, expanded health care training labsand a student services center.

It was designed after the original Wilmington Union Station that stood in the same location. Thatbuilding opened in 1913 and wasdemolished in 1970.

Kenny McManus opened Lanes Ferry Dock & Grill in 2011 at 11016 NC Highway 210 in Rocky Point. The restaurant was located in the old general store that was constructed in 1932 close to the banks of the Northeast Cape Fear River.

Sadly, flooding from Hurricane Florence in September 2018 damaged the historic building and left McManus without a home for his very popular restaurant.

With the help of a GoFundMe campaign McManus opened Lanes Ferry Food Truck in 2019.

The truck is open every week from Wednesday through Saturday. Hes at Eagle island Seafood every Wednesday and Jerrys Barber Shop in Rocky Point several other days during a month. For the schedule check http://www.lanesferry.com.

In 2012, the PPD building was one of the only major developments along the Cape Fear River on the north end of downtown Wilmington.

Since then, almost the entire area has been developed and PPD was sold to Thermo Fisher Scientific, Inc. in late 2021.

More: 'Business as usual:' Amid sale, PPD to keep its footprint in downtown Wilmington

The $65 million mixed-use Pier 33 development can be seen along the water in the picture from 2022.

Residents began moving into the development in 2020. The project has 286 residencies, 525 parking spaces and 20,000 feet of commercial space.

In 2012, South Front Apartments was still in the process of being renovated at the site of the former Nesbitt Courts housing project. The housing opened in 1940 and closed in 2007.

The Wilmington Housing Authority sold the 13-acre property in 2010 to Tribute Properties for its redevelopment.

The $9.4 million North Third Street project took place in 2012. It included the replacement of water and sewer lines, underground utilities as well as new street paving, sidewalks, curbs, lighting and traffic signals.

The Battleship North Carolina has seen plenty of change over the past 10 years.

In 2021 the popular tourist attraction completed a $14 million repair project. The project included repairs on the ships hull that had deteriorated over the years and a beautiful walkway that now circles the ship.

The north end of downtown Wilmington looks very different than it did in 2012.

In the election that year, voters overwhelmingly chose not to spend $37 million on a baseball stadium that would have brought a minor-league affiliate of the Atlanta Braves to the north end of Wilmington.

Since then the entire area has seen various developments.

This specific area next to the Isabel Holmes Bridge is the current location for the Sawmill Point Apartments.

The long-awaited store began construction in 2012 and opened its doors on Nov. 30, 2012.

The 13,000-square-foot specialty grocery store is known for its rabid fans and many in the area had been trying to get one of the stores in Wilmington for several years. The store sits on more than anacreat the corner of S. College Roadand Oleander Drive.

The long wait for a VA clinic in Wilmington finally ended when the clinic opened in April of 2013 after being under construction for allof 2012.The building is locatednext toWilmington International Airport at 1705 Gardner Drive.

The rest is here:
10-year challenge: What has changed in Wilmington since 2012 - StarNewsOnline.com

Barbara M. Houle| Correspondent

Wayne Taylor, new to Salem Cross Inn in West Brookfield, is an executive chef who brings skill and charismatic personality to the family-owned and operated restaurant that marks 61 years in business in June.

Taylor channels his passion for cooking through food that falls in the category of classic American cuisine. Depending on the restaurant, his signature dishes have slightly different takes, he said. Different variations, said Taylor, an experienced chef with a long history in the hospitality industry.

He got on board at Salem Cross last summer and as head chef shares the kitchen with chefs and best friends James Bliss and Patrick Carroll. At times in our careers we all worked the line beside one another, said Taylor, who explained he met Nancy Salem through an introduction from Carroll. When I told Patrick (Carroll) that I needed a new project after my last job, he put me in contact with Nancy, who was looking to hire a chef, said Taylor. Nancy Salem and her brothers and sisters own and operate Salem Cross Inn.

Taylor of Brookfield is a lifelong fan of Salem Cross. The place has ambience and the food and events are awesome, he said. The Salem family members want to ensure people have a great experience when theyre on the property, and they go out of their way to make it happen.

Originally from Brimfield, Taylor graduated fromTantasquaHigh School in Sturbridge and Johnson & Wales University in Providence. He has worked the line at hotels, restaurants, catering companies and at Eddy Pond in Auburn when the senior facility first opened. In Sturbridge, he has worked for the Publick House, Ox Head Tavern and Host Hotel and Conference Center. Hes done gigs at the Brimfield Flea Market and a stint at the former Mad Maggies (Route 20) in Charlton, a steak and ale house.

He spent his formative cooking years on Nantucket in restaurants. Through word of mouth, Taylor was hired to prepare meals in clients homes and at small intimate weddings and parties. He said he loved working with fresh Atlantic seafood and seasonal summer recipes highlighting the islands cuisine.Friends and colleagues sometimes went to Nantucket to work with the chef. Off-season, Taylor said, he took jobs in construction, etc.

With 25 years of industry experience under his belt, single and in his 40s, Taylor left Nantucket around the time the pandemic hit. He returned to the Sturbridge area and worked at the Host Hotel and at local events and functions before deciding to take vacation. Referring to himself as a rogue chef, he contacted Carroll when he got antsy to get back to work, he said. For a while I thought I was out of the restaurant game, said Taylor. Then I met the Salem family.

Salem Cross guests have come to appreciate its excellent cuisine, atmosphere and special events such as the annual sold-out Fireplace Feast, according to Taylor, who said the restaurant offersColonialcuisine, a type of quality comfort food that utilizes not only ingredients grown on the property, but also supports local agriculture whenever available. The Salem Cross farm-raised beef is featured on the restaurants menu, with prime rib a signature dish alongside other favorites like the Signature Sirloin and Salem Cross Farm Burger, he said.

The chef likes to tweak the menu now and then, adding a new appetizer such as prime rib potato skins, or the authentic German Schnitzel in the fall.He also likes to mix and get creative with ingredients and ups the ante with sauces, dressings, herbs and spices.

The current restaurant menu offers starters, salads, sandwiches and entrees that include a Skillet Roasted Pork Chop (bone-in, apple bacon jam, cider supreme sauce, toasted walnuts); Cedar Plank BBQ Salmon (rosemary BBQ glaze, frizzled sweet potato); Succotash Roasted Acorn Squash (sage and cranberry corn polenta, white beans, caramelized onion, spinach, red pepper relish, maple drizzle, toasted pumpkin seeds); Maple Jack Chicken (melted Monterey Jack, local maple syrup, bacon, roasted tomatoes). Seasonal libations, beers and seltzers and wine are available. So are desserts!

Salem Cross Inn is not a pretentious restaurant, said Taylor, despite what some people may think. His take is the more flannel, the better!

Taylor is definitely enthusiastic, personable and descriptive in conversation. Hes into English literature, he said, and likes playing with words when creating menus. Hes a stickler for spelling.

For this interview, he left the traditional chefs jacket (black or white) in the closet and wore one with colorful printed pineapples, reminding us that the pineapple is symbolic of hospitality and celebration. He feels at home at Salem Cross and welcomed as part of the family, he said.

The kitchen team and everyone who works the front of the house are here for each other, said Taylor. We learn together. Ive always believed that if you make great food and are consistent, people will come to your restaurant.

The chefs Valentines Day Specials 2022 will be offered Feb. 12-14, by reservation only. Call(508) 867-2345 or visit http://www.salemcrossinn.com.

The menu:Ros Buttered Roasted Oysters; Kumquat Salad Lyonnaise; Pink Peppercorn Crusted Lamb Lollipops.Entrees: Drover Roasted Prime Rib Au Jus; Atlantic Swordfish Oscar;Surf and Turfy (with filet mignon and grilled butterflied jumbo shrimp); Champagne and Asparagus Risotto. Sweet Endings: Chocolate Seduction (flourless walnut crusted chocolate terrine with crme anglaise); Strawberry White Chocolate Tiramisu; and Love Bird Cream Puffs.

Salem Cross Inn, 260 W. Main St. (Route 9), West Brookfield currently is not open for lunch. Dining room hours are from 4 to 8 p.m. Friday and Saturday; noon to 5 p.m. Sunday. Special COVID 19 notes can be found on the website. Call about booking weddings, etc. Note: TheHexmarkTavern at Salem Cross Inn is not open at this time. The Salem family plans to resume outdoor dining on the lawn this summer.

The picturesque, award-winning Salem Cross Inn has built a solid reputation on good food, ambience and family. The new chef helps continue the tradition.

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Table Hoppin': Executive chef embraces Salem Cross Inn's history of food and family - Worcester Mag

Located at I-45 and El Dorado Blvd., the development is close to multiple major landmarks in the area, such as Baybrook Mall, the Johnson Space Center and Kemah Boardwalk. (Rendering courtesy Regency Centers)

A new Houston development entitled Eastfield at Baybrook is expected to break ground and open in 2022.

Located at I-45 and El Dorado Blvd., the development is close to multiple major landmarks in the area, such as Baybrook Mall, the Johnson Space Center and Kemah Boardwalk. The project is being anchored by an H-E-B shopping center, according to Regency Centers, the real estate investment company behind the development.

The H-E-B shopping center is expected to be 105,260 square feet, according to construction documents, with the other stores taking up 29,650 square feet.

Construction is expected to start in the second quarter of this year and be completed in the fourth quarter, said Eric Davidson, senior manager of communications for Regency Centers.

Other tenants that are confirmed for the development include hot chicken restaurant Daves Hot Chicken, liquor store Twin Liquors, bistro-style restaurant Cafe Express, nail salon Nails of America and pizza restaurant Parrys Pizzeria & Taphouse.

Davidson said the businesses are expected to open in the first quarter of 2023 if the build-outs go smoothly.

The development is 80% leased, leaving room for the company to select the remaining tenants that will benefit the area the most, according to Davidson.

It also helps ensure that we are bringing a destination that will meet the everyday needs as well as the lifestyle interests of the surrounding community, Davidson said via email.

Read more here:
New Eastfield at Baybrook development to break ground in 2022, anchored by H-E-B - Community Impact Newspaper

Bluffton Today| Bluffton Today

The town of Bluffton is asking residents to be mindful of partial street closures and construction zones as water and sewer lines are installed for the development at 71 Calhoun St.

Construction work is scheduled for Jan. 17-29 and will impact parts of Calhoun and Green streets in the Old Town historic district, a news release said.

Please avoid the area or be mindful of alternative routes if you are in the vicinity of the intersections of Calhoun and Green Streets, the town said.

The contractor is scheduled to complete this project phase by Friday, January 28 depending on weather and other variables. Any impacts to pavement and/or sidewalks will be repaired after construction is complete.

The town approved plans in fall 2020 for three mixed-use buildings at the former site ofa 1950sfilling station and the store Eggs N Tricities.The development will be known as The Bridge At Calhoun.

The filling station, built in 1952,was added toBlufftons Historic Resources Survey in 2008. Eggs N Tricities occupied the building for about 25 years before relocating to Lawton Street in 2015. In 2016, the structure was removed from the survey and torn downa year later.

A description of the development onShoreline Construction's website says it will include"a destination restaurant, six retail spaces, and twelve upscale residential units."

The following construction schedule is subject to weather delays, the town said:

On Jan. 18, Green Street will be partially closed all day for sewer construction.

On Jan. 24-25, night work is scheduled for Calhoun Street for sewer construction. Work is scheduled to stop by 10 p.m. to minimize noise and traffic impact.

On Jan. 25, be mindful of temporary plates across Calhoun Street near Green Street.

From Jan. 25-28, Calhoun Street construction work will continue as existing water/sewer lines are abandoned.

The town said residents who have questions about the process can contact Shoreline Construction at 843-645-6920.

The town also said the playground at DuBois Park in the historic district will be closed Jan. 17-28 as a contractor replaces its synthetic turf. The work is expected to be complete by Saturday, Jan. 29.

Town staff and leaders are mindful DuBois Park is a very popular park and will reopen the playground earlier if possible, the town said. Thank you for your cooperation and patience as the playground undergoes needed maintenance.

Anyone who has questions about the project can contact Pat Rooney at prooney@townofbluffton.com 843-706-4521, the town said.

Read this article:
Drivers urged to 'be mindful' of construction zones on Bluffton's Calhoun Street - Bluffton Today

When Galveston Seafood Company opened in early March 2020, who knew that in a week a pandemic would hit like a rogue wave.

Its home portwas the iconic Towne Crier Steakhouse, which opened in 1966 at 818 E. Highway 80 and closed in 2016.

As indoor dining ceased across the state, Robert Ochoa Sr. and his son, Robert Ochoa Jr., pivoted from their original business plan to showcasequality seafoodreminiscent of Robert Sr.'s Galveston upbringing.

"I went to a survival menu instantly," Robert Ochoa Sr. said.

The plan quickly changed.

"I had it made out and printed that night and we implemented it the next daywhere we would have meatloaf and certain staples that we made really well."

The menu was pared to dishes thatmaintained their quality fortake-out orders.

A seafood restaurant in the old Germany-styledbuilding with wooden beams in the high-loft interior is not a stretch aesthetically for Ochoa.

"I always called it the capsizedship," Ochoa said. "When you look up, it looks like a boat that's capsized."

Far from capsizing, Galveston Seafood Company adapted to anew pandemic normal, returned to a menu dominated by fresh seafood and implemented an aggressive social media campaign.

Not only has the restaurant stayed afloat, it has found a new port of call.

A second location at 4534 Buffalo Gap Road opened Nov. 1.

It's tucked at the west end of a shopping center, in a spot previously occupied by Don Luis Caf and years ago Spano's Italian Restaurant.

At the new location, extensive renovations in the dining areainclude removingcolumns, replacing the lighting and painting the walls white to brighten the atmosphere.Large black-and-white photos of Galveston landmarks and waterways convey the coastal vibe. The kitchen and bathrooms also were remodeled,Ochoa said.

Ochoa has been a businessman since 1983, but this is his first restaurant, he said.

"I'm in techmore than anything. I've been in tech since '97," Ochoa said.

Although he worked mainly in the floral sector, the tech background is instrument in Ochoa's handling of restaurant operations. He credits his wife, Elizabeth, as the impetus for the the new venture.

"She thought there should be better seafood offerings in the town," Ochoa said.

That dovetailed with his younger days of joining friends to sein shrimp, crabs and fish and harvestoysters for a beach bonfire and feast.He said he also worked in the 1970s at Gaido's Seafood Restaurant, a Galveston landmark known for hand-prepared fresh seafood and white-tablecloth service.

Zestier seafoods then entered his life, thanks to hisprevious wife,and Robert Jr.'s mother, who was from Oakdale, Louisiana.

"That's how I got my first stint inlearning how to cook Cajun food and real Southern food," Ochoa said.

He honed his cooking skills by watching shows with Graham Kerr ("The Galloping Gourmet"), Julia Childs and Justin Wilson, known for his Cajun-inspired cuisine.

"When my son was born, I would take him fishing and crabbing and we did this for decades. We'd cook what we catch," he said.

Before the restaurant opened, Robert Jr. worked for a friend in buying shrimp directly from the boats and selling the product to H-E-B and other outlets, Ochoa said.

"He then got his owncommercial fishing boat catching red snapper," Ochoa said about his son,who also had a construction and cleaning company.

Galveston Seafood Company's food is personal for Ochoa, more like cooking from home.

"Some of what we have you won't taste anywhere else," Ochoa said.

To gauge his restaurant's food, Ochoa ate at restaurants along the way to Florida on a trip four months ago. Those included "some of the biggest restaurants known for their food," he said.

He said he wanted to know where his food stood.

"I would put our best 15 items against their best 15, and we would beat them," Ochoa said. "I had no idea what we were up there, because when you grow up around seafood, you just don't think about it."

Non-seafood items are on the menu too, and not just as an afterthought.

"We keep the staples of chicken fried steak and other stuff so people who don't want seafood can eat the other things," Ochoa said.

Ribeye steaks are hand cut, and the chicken fried steak is made with wagyu beef, Ochoa said.

"I'm not a chicken fried steak. person, but the people who are, they rave about it," he said.

And, he hopes people who think they don't like seafood to give their dishes a chance.

"They've never tasted really good seafood, and they never gave their palate a chance to see which type of seafood they like and they don't like. Maybe they would like a pan fried, clean tasting fish because most people do not like a fishy taste," Ochoa said.

The menu continues to be a few stapled letter-sized white pages, allowing for quick changes.

"We're always trying to refine what we do because we never want to be like a one-trick pony," Ochoa said.

Flexibility allows them to capitalize on product availability, test new recipes and adapt to customer behavior.

"We started with just traditional,regular, everyday menu items to get people to taste our catfish, this and that so they could see the difference between what they think is good catfish, and what good catfish really tastes like," Ochoa said.

Next, "we started introducing better dishes with scallops and different types of sauces and this and that," he said.

Changes also can be in sourcing their proteins. Alligator previously was prebattered when ordered.

"Now, we get alligator filets. We filet them out and then we make fresh alligator nachos, alligator bites," Ochoa said.

A more recent adjustment has been the introduction of seafood platters and lobster.

Ochoa said the quality of their seafood, such as bigger shrimp, is one reason their food stands out.

The No. 1 seller is the catfish platter, followed by Cajun seafood pasta, fish and chips, shrimp alfredo and red fish Pontchartrain.

A flexible menu is in keeping with Ochoa's business strategy to pivot operations in response to market conditions.

That means the staff of about 45 is rotated between locations to respond to ebbs and flows in customer traffic and maintain food consistency.

And, days of service are altered when needed. The restaurants recently shifted days of operation to Wednesday through Sunday, partlyin response to the Omicron variant's spike in COVID-19 cases, Ochoa said.

Compressed hours may continue at the south-side location as construction progresses on Buffalo Gap Road.

The next big change will be the introduction of Sunday brunch in about two weeks, with free mimosas.

"That's gonna have new stuff you've never seen before," Ochoa said about the brunch menu.

Robert Jr. has become the face of Galveston Seafood Company through his daily Facebook videos about hours, menu specials and free offers.

"That got us into another sector to where people look for his videos every day to see. We can'tgo anywhere without somebody knowing who he is," Ochoa said.

Connecting with customers face to face is important too, he said, to foster word-of-mouth advertising. His philosophy is simple:"touch every table, talk to every customer."

At the end of the day, however, the most personal aspect of the restaurant may be the food reminiscent of Ochoa's coastal days.

When he discussed the restaurant idea with his family, "I said I'd like to share that experience with people in Abilene because I really fell in love with the city and the people," Ochoa said.

Laura Gutschke is a general assignment reporterand food columnist and manages online content for the Reporter-News. If you appreciate locally driven news, you can support local journalistswith a digital subscription to ReporterNews.com.

Read more:
Galveston Seafood Company sailed against pandemic headwinds to bring coastal fare to Abilene - Abilene Reporter-News

TAMPA Franklin Development Corp., a commercial and residential developer and general contractor, has hired Tara Matheny as chief development officer and Rhett Mullins as chief construction officer.

Courtesy. Tara Matheny is Franklin Development Corp.'s new chief development officer.

In a news release, the Tampa-based firm says Floridas housing and construction boom has resulted in 230% revenue growth, year-over-year, since 2017 prompting it to expand its executive leadership team. Its recently completed projects include Fords Garage in Sarasota and Tiki Docks in both St. Petersburg and Riverview.

Matheny, the release states, comes to Franklin from 23 Restaurant Services, where she served as vice president of brand development and helped the company land more than $70 million in sales in six years.

Proactiveness and pursuing excellence are my biggest motivators, which naturally align with Franklins A Better Way to Build tenet, Matheny states in the release. I am grateful for this opportunity to contribute to the companys growth, further evolution of culture, customer experience and community support.

Mullins, meanwhile, boasts 15 years of construction industry experience, most recently with Better Homes. He has also owned and operated a residential and commercial development company.

Building relationships based on efficiency is simple, and Franklin Development Corp. delivers clarity, preparedness and payments to their trade partners a rare and valuable consistency that made my decision to join the team an easy one, Mullins states in the release.

Read more here:
Developer, on the strength of 230% growth, adds to executive team - Business Observer

Presidio Bay's Managing Partner K. Cyrus Sanandaji remarks, "We continue to gain momentum with award-winning San Francisco dining staples and best-in-class companies at the top of their respective industries who are choosing to call Springline home. Our vision to fully activate this development and solidify a future for downtown Menlo Park centered on sustainability, connectivity, culture and wellbeing has proven to be the right catalyst for our wish list tenants to come on board."

The Residences at Springline, pre-leasing soon, will further integrate the theme of placemaking infused with hospitality and tech. Springline is expected to draw residents seeking an interactive, indoor-outdoor community that is fast becoming the Peninsula's most desired destination.

A Food-Forward DestinationAnchoring Springline's dining roster is Back Home Hospitality, the group behind the Italian restaurants Che Fico and Che Fico Alimentari in San Francisco. They will open two additional Che Fico-branded concepts at Springline in late 2022: a restaurant and an Italian market. The restaurant will showcase Italian fare through the lens of Northern California and the market will feature local produce, prepared foods, a fish and meat butcher counter, salumi, a walk-up gelato window and more. Che Fico has already been named one of Bon Appetit's 10 Best New Restaurants in America.Burma Love, the contemporary younger sister to San Francisco institution Burma Superstar will bring bold flavors and Burmese culinary excellence as a welcomed addition to Menlo Park's culinary scene. For more than two decades, the Burma Superstar family of restaurants has been celebrated for unique and delicious Burmese food in the Bay Area.

Making its first foray outside of San Francisco proper is Lauren Crabbe and Michael McCrory'sAndytown, a certified women-owned business with Irish roots. Those who live in or visit Springline can start their day with Andytown's single-origin coffee and soda bread with homemade jambefore stopping by one of two new concepts by Chef Greg Kuzia-Carmel, owner of Menlo Park local favorite Camper.Canteen Next Door, a wine bar located on Oak Grove Avenue will feature a seasonal menu of creative, small plates in addition to grab-and-go options and light fare during the day. Canteen Caf, conveniently located along El Camino Real within the Canopy co-workspace, will offer an array of coffee shop classics, utilizing beans from local purveyor Sightglass Coffee, along with quick bites including wraps, sandwiches, salads, and baked goods.

Springline will also be home to Menlo Park's only brewery, Barebottle, a San-Francisco-inspired craft brewery co-founded by three friends, Lester Koga, Michael Seitz, and Ben Sterling. Barebottle, which received a gold medal at the 2021 Great American Beer Fest, is set to be the community's must-sip destination with a large indoor taproom space and a retro beer truck set outside in The Plaza, Springline's central patio space. The indoor taproom will be a pet-friendly space featuring an eclectic array of rotating taps, housemade wine, and non-alcoholic offerings.

For more information on retail leases and remaining availability contact Alex Sagues, CBRE Senior Associate ([emailprotected]) and Laura Barr, CBRE Senior Vice President at CBRE ([emailprotected]).

Sand Hill Road 2.0Poised to be the new Sand Hill Road, Springline will be an activated workspace for meaningful interactions that spur creativity, growth, and collaboration well beyond the two 100,000 square-foot, state-of-the-art Class A+ office buildings. It has redefined the Peninsula's high-identity trophy office market by combining curated onsite urban quality retail with un-paralleled amenities in a tech-enabled and environmentally friendly transit-oriented campus. Springline has already attracted an exciting set of companies who trust in Presidio Bay's unwavering commitment to community, urban revitalization, design excellence, art in architecture, and employment of innovative technology. In addition to Symphony Technology Group (STG) and boutique coworking company CANOPY, announced earlier this year, new office tenants span venture capital, law, and tech industries.

Menlo Ventures, best known for backing household names like Uber, Roku, Siri, and Gilead, is one of the earliest venture capital firms to have taken residence in Silicon Valley. The move to Springline is a testament to the development's future as a new hub for VC activity. Additionally, powerhouse software providers Genesys, who raised $580 million at a $21 billion valuation last month, will be opening a second office space at Springline.

Globally recognized international law firmKilpatrick Townsend & Stockton LLP, an integral member of the Silicon Valley community for over 60 years who represents some of the nation's cutting-edge technology leaders, will move into new office space at Springline."When we were seeking a new office location, we wanted an office that reflects the best that the area has to offer," remarks Roger Wylie, Kilpatrick Townsend Managing Partner. "That meant walkability and access to the vibrant center of Menlo Park; a real sense of community with a growing, diverse mix of retail, residential, and commercial; close to Caltrain; and, importantly, a LEED Certified development that is sensitive to the region's beautiful and unique setting. We are excited to be a part of Springline and look forward to welcoming our outstanding attorneys and professional staff in the near future."

Hospitality and wellness are engrained within Springline's spaces, moments, and community interactions. A robust event calendar with social programming for tenants and the surrounding community will provide for constant engagement and a lively atmosphere. Additionally, a full service Springline concierge team will be on hand to execute flawless business meetings by handling all items including catering, event support, and food delivery. Springline will also make wellness easy and accessible. Office tenants will have access to app-enabled keyless entry among other touchless features, onsite sustainability and wellness data about their own spaces as well as common areas. A diligent sanitization program features market-forward air quality measures like MERV16 Filtration, Needlepoint Ionization, and Biowall/UV Filtration installed throughout the buildings.

For more information on office leases contact Newmark ([emailprotected]).

Residential Pre-Leasing Launching This SpringSpringline Residences, another anchoring piece of the development, will begin pre-leasing this spring. 183 well-appointed, one- to three- bedroom, hotel-like residences feature spacious layouts with high ceilings, meticulously designed modern finishes, and private patios and balconies. Indoor and outdoor activated spaces include a full-service fitness center with programmed classes, luxury pool with daybeds and cabanas, golf simulator, and a co-work style caf and connected lounge. Additional not-to-be-missed amenities include a 24/7 concierge and resident ambassador, pet spa, dog park, and several outdoor entertainment areas equipped with fire pits, pizza ovens and grilling stations.

As part of a larger program to activate Springline as a tech-integrated incubator, Presidio Bay has tapped robotics and architecture company Orito add one of two living solutions for Springline residents. The Flex Collection by Ori features space-saving transformable furniture that adds function and convenience at the touch of button or tap of a phone. In addition, an all-encompassing Springline App will create a seamless experience. Residents and office tenants using the app can pre-order coffee or lunch from Springline restaurants, track and monitor indoor air quality in all amenity spaces, schedule weekly fitness classes, book amenity spaces and most importantly, connect with staff and other Springliners.

Springline also offers corporate housing and hospitality with Springline Enterprise Solutions. With San Francisco International Airport just 25-minutes away, the high-quality amenities and hospitality-focused experiences will be ideal for business travelers seeking a home-like environment with fully furnished residences available.

About Springline Springline is a connected community filled with creative offices, modern residences, coveted food and beverage outlets, outdoor experiences and a culture of innovation, exploration and new encounters. The walkable city within a city is both an uncompromising playground where you can live, work, think, play and a launchpad for growing business and entrepreneurs. Springline brings new energy to the heart of Silicon Valley, conveniently located adjacent to downtown Menlo Park and steps from the Caltrain Station. The 6.4-acre mixed-use development by San Francisco based Presidio Bay is fostering a new generation of placemaking centered on tech-enabled and sustainability living. When Springline fully opens in summer 2022, it will be a vibrant hub where the Bay Area's brightest take up residency. For more information, please visitwww.springline.com.

About Presidio Bay Ventures Presidio Bay Ventures is a commercial real estate investment and development firm focused on the design, construction, and long-term operation of a diverse set of product types for private and public sector tenants across the United States. Headquartered in San Francisco, Presidio Bay's primary expertise is in new construction and major renovation of complex, mid to large-scale office buildings, mixed-use urban infill multifamily communities, industrial distribution centers, and other special-use facilities. Presidio Bay has developed projects totaling 3,900,000 square feet of new construction and adaptive reuse valued at nearly $3.3 billion across the United States and its outlying territories. For more information, please visitwww.presidiobay.com.

Media ContactsQuinn PR for SpringlineKristie Deptula [emailprotected]

Quinn PR for SpringlineStefanie Szeto [emailprotected]

SOURCE Springline

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Silicon Valley's Springline Unveils Robust Restaurant Line Up, Impressive Office Tenants, and Hotel-like Residences - PRNewswire

Phase one of construction on the mixed-use Center Stage Keller project began in July 2021 and is still underway. (Bailey Lewis/Community Impact Newspaper)

Along its journey, US 377 touches several cities, including Keller, Roanoke, Westlake and the Northeast Fort Worth area, while the western boundaries of Trophy Club lie less than a mile from the thoroughfare.

On that highway are three planned developments that will hit major milestones in 2022, including the next phase of the Old Town Keller project, the mixed-use Center Stage Keller development and The Peabody Hotel coming to Roanoke.

Old Town Keller project to soon begin Phase 2

The first phase of the Old Town Keller project brought successful businesses to the area upon its completion in 2017, according to Keller Administrative Services Manager Sarah Hensley, who has been spearheading the project. Now, the city of Keller is getting closer to starting work on Phase 2.

Phase 1 of the project cost $4.5 million, according to Aaron Rector, Keller director of administrative services and finance. A key feature included building a pedestrian promenade, which was designed to keep people from walking along US 377, Hensley said.

It really just made the area a lot more attractive for development, Hensley said.

Hensley said Phase 2 of the project experienced delays due to the COVID-19 pandemic. However, the second phase is back on track and will include street and drainage improvements, public parking, sidewalks, street lighting, amenities, public art, landscaping and further development of Bates Street Park.

Rachel Reynolds, Keller communication and public engagement manager, said Phase 2 of the Old Town Keller project will likely span about 10 to 15 years and include multiple steps.

The first step includes a pedestrian hybrid beaconwhich is designed to help pedestrians cross busy highways by controlling traffica US 377 median and Bates Street reconstruction, Hensley said. The plan is to bid out those projects in early 2022, Hensley said, and then proceed with construction soon after.

The project is set to bring more to the area than just infrastructure. Hensley said the city plans to turn Bates Street into a festival area for hosting events.

We also want to make Old Town kind of a destination in Kellermake it a kind of eclectic blend of restaurants, retail, different types of services, maybe some mixed-use housing, Hensley said. So [we want to make Old Town] kind of the shopping and entertainment space right here in Keller.

Center Stage Keller developers making progress

In July, developers Realty Capital Management and Greystar broke ground at the intersection of US 377 and Mount Gilead Road on the first phase of the 38-acre mixed-use development known as Center Stage Keller.

In 2022, the project is expected to reach a handful of significant milestones and openings.

The first phase of the project includes Greystars 24,000-square-foot commercial space and 475 multifamily residences called The Lyric at Keller Center Stage, according to AJ Glass, development partner at Realty Capital Management. The first phase also includes a community lawn and surrounding infrastructure for 11,000 square feet of retail and restaurant space by Realty Capital.

JR Thulin, senior director of development at Greystar, said most of the underground infrastructure is complete, and crews are pouring the building slabs. The developers are on track to open the leasing office and clubhouse in late September, with retail buildings and the first building of units to be complete in November.

Construction on the project is progressing along nicely, Thulin said.

Glass said the community lawn has been graded, and utilities set for plumbing. In addition, parts of the projects second phase, such as the single-family homes and retail, restaurant and office spaces, will either be completed or under construction by the time Phase 1 is finished in August 2023.

Keller Economic Development Director Mary Meier Culver said since the Center Stage project is being funded privately, the citys role is to help the developers recruit businesses.

We work closely with them in terms of providing as much guidance as we can, but ultimately, theyre going to be the ones making that decision because they are the developers, Meier Culver said.

Peabody Hotel set to break ground in spring 2022

Cody Petree, Roanoke assistant city manager, said the agreement with The Peabody Hotel calls for an April construction start with completion expected in two years.

The Peabody Hotel could not be reached for comment by press time, but Petree said not much about the plans have changed since June, when city officials received an update from Marty Belz, chairman of Peabody Hotels and Resorts.

The project was estimated to cost a total of $144 million and is primarily being financed through bonds sold to private investors and financial institutions, according to Todd Smith of Hilltop Security, who serves as the project financing banker.

Peabody Hotel Roanoke will include 266 rooms and suites; 25,000 square feet of meeting space; a 12,000-square-foot ballroom; an upscale steakhouse; a lobby bar; a whiskey bar; a pool and deck bar and restaurant; a coffee shop and deli; a full-service Feathers Spa and Salon; and a fitness center, according to the hotels website.

The Peabody Roanoke represents a critical component of the downtown mixed-use project and will create incredible synergy for the entire area, Petree said. The hotel project will bolster the already robust local economy and will be a legacy project for many generations to come, while also creating a prestigious tourist destination.

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Driving development: Projects on US 377 in Keller, Roanoke to see major progress this year - Community Impact Newspaper