Architect: Terrell/Fabacher Architects
Contract Value: $3,000,000.00
Finish Date: June 2006
Description: One of the main goals, besides successfully completing the project, was to keep the restaurant in full operation. The construction was planned in four (4) phases including structural, exterior balconies, 1st floor interior build-out and the 2nd & 3rd floor build-outs. Three of the four phases, which started in 2004, have been completed. During the first phase, structural steel was installed throughout the interior of the 200+ year old building to make it structurally sound. The second phase included new 2nd & 3rd floor balconies with ornamental iron post and rail. In the third phase, completed in 2006, the 1st floor was completely gutted and rebuilt. Lastly, the 2nd & 3rd floor will be completed in the 4th phase which has not been released for construction.
Architect: Terrell/Fabacher Architects
Contract Value: $900,000.00
Finish Date: January 2008
Description: It was mandatory that the hotel’s kitchen continue to serve its guests throughout the renovation. Before construction started, we needed to rent the street aside the Hotel for a temporary kitchen location. The entire street was closed to any vehicle traffic because of three (3), large trailers used for cooking, dish washing and food prepping. Ramps and enclosures were constructed to connect the trailers with the building and assist the servers and cooks traveling back and forth. The construction was completed in less than seven months.