1. Olympia has been denied an extended land lease for submerged lands under the MSP. While that could kill the process, Olympia also has some financing issues and apparently will put putting NO EQUITY into the project. This seems like a good time to go back to the table or bring OP in. I'm in favor of putting out a new RFP nation wide with deadlines that will allow for other parties to get involved. If there are developers that will invest $100m into saco island then we can certainly find one for the MSP. Another idea would be a upfront lease payment/impact fee of $5 million that could then be allocated to a city owned and run mega pier. The new terminal looks great!
2. I was reading that Mars Hill has reduced property taxes by 20% due to revenue increases from the wind power project. The mil rate went from $25+- to $20+-. What a novel idea...offset residential property taxes with new commercial development tax revenues. It seems like every new Portland project is sold to taxpayers based on the theory that their taxes will be reduced...haven't seen that yet. Of course it's hard to reduce residential taxes when every new development gets TIFFs and tax credits. It's corporate welfare.
3. The roads are in pretty bad shape, but I've noticed that there is a lot of cobblestone under the paving. First I was wondering if that helped or hurt the paving above it? And does cobblestone have an intrinsic value? Could it be removed and sold for historic properties, downtowns, sidewalks etc?
Monday, March 31, 2008
Saturday, March 29, 2008
Great Moments in the OP
http://www.youtube.com/watch?v=xqNJoJBDk7g
Just another night outside of Bull Feeneys....nice to see it's being discussed:
http://www.city-data.com/forum/maine/292355-typical-night-old-port.html
Just another night outside of Bull Feeneys....nice to see it's being discussed:
http://www.city-data.com/forum/maine/292355-typical-night-old-port.html
Friday, March 21, 2008
Bar Design Functionality
Out of habit, I almost always assess design, layout and bar placement whenever I enter an establishment. Having built quite a few bar interiors: some on a tight budget, and some with substantial budgets and having worked in bars/clubs and restaurants since I was 15 I tend to appreciate function over form. The joke is that you can design a bar based on three things: appearance, durability or cost but you can only pick two.
Taking general seating out of the equation, a bar needs to attractive and comfortable for patrons but needs to be efficient for servers to maximize sales potential. While many bars try to consolidate back room services: dishwashing, stock & prep within the bar, high volume many establishments need to have a bar back during peak hours. Bar design needs to take into consideration for support staff traffic, but lately I've seen too many bars that have overdone the "raceway"(the distance between the bar and the back bar). While space for support staff is needed, a functional back bar requires bartenders to be able to transition front to back quickly and efficiently: the target being a raceway of 30-40". Any more distance requires the bartender to take a step between the back bar inventory and the drink prep area at the bar.
So without getting into too much theory I felt like commenting on a few notable bars and/or specific designs:
1. A circular traffic flow is critical for a bar/nightclub. Whether an island bar or path around seating or dance floor, a circular traffic pattern allows patrons to traverse the crowd naturally and replenishes crowd mix. This is extra critical in nightclubs: placement of furniture, railings etc should contribute to a cyclical pattern. The Pavilion wasn't bad, but they didn't have that upstairs. 51 Wharf has a great island bar, but space is tight so it's not quite there. Old Port Tavern has a great traffic pattern when the back room is open. Grittys expansion has dramatically changed their customer flow with the new room they added several years ago.
2. Bar height. I'm not sure how people get this wrong, but using standard "bar height" stools or chairs a bar should be 40-42". Bars that are too low or too high really create an uncomfortable(and thus undesirable) experience. Rivalries' first bar was a wee bit too high but they have since rebuilt the bar and it's great now! Portland Flatbread had something wrong. Not sure if it was the seats, the lower lip or something else, but you couldn't sit up at the bar with your legs under the overhang. Venue, the short lived bar on Forest really screwed it up...way too high. But they obviously had no idea what they were doing.
3. The rail, nose or overhang. You want to be able to sit at the bar and be within easy reach of your drink or food and not have anything spill on your lap. While the bar at 51 is beautiful(and one of my favorite back in the G'Vannis days) the slanting bar rail pushes you away from the bar top just a bit too much.
4. Island bars. Great for creating social intimacy, atmosphere and meeting people but...there are downsides. First you can "see behind the curtain". While you usually can't see the underbar, island bars allows you to see the bits and pieces: trash cans, dishwashers, dirty glasswear, well liquors etc. Special attention needs to be maintaining a neat and clean area behind the bar. Second, you need to disrupt sightlines to maintain a sense of privacy and intimacy. Again the bar at 51 has pillars and a overbar and glass racks so that helps break it up. TGI Fridays did not and the bar felt open, exposed and empty.
5. Corners. Outside corners are good, inside corners are very very bad. Rivalries had an "L" shaped bar but the inside corner was facing out. Again, they removed that for a gentle curve This creates an untenable seat arrangement and you end up losing almost 3 seats of space. Outside corners or rounds are good because it turns couples, groups or customers slightly towards each other, helping socialization.
6. Seats with backs. enough said. Unas has the worse seats, demillos are...strange and too close together...
One of the greatest back in the day(when the back patio was open): Geddys(Bar Harbor).
Taking general seating out of the equation, a bar needs to attractive and comfortable for patrons but needs to be efficient for servers to maximize sales potential. While many bars try to consolidate back room services: dishwashing, stock & prep within the bar, high volume many establishments need to have a bar back during peak hours. Bar design needs to take into consideration for support staff traffic, but lately I've seen too many bars that have overdone the "raceway"(the distance between the bar and the back bar). While space for support staff is needed, a functional back bar requires bartenders to be able to transition front to back quickly and efficiently: the target being a raceway of 30-40". Any more distance requires the bartender to take a step between the back bar inventory and the drink prep area at the bar.
So without getting into too much theory I felt like commenting on a few notable bars and/or specific designs:
1. A circular traffic flow is critical for a bar/nightclub. Whether an island bar or path around seating or dance floor, a circular traffic pattern allows patrons to traverse the crowd naturally and replenishes crowd mix. This is extra critical in nightclubs: placement of furniture, railings etc should contribute to a cyclical pattern. The Pavilion wasn't bad, but they didn't have that upstairs. 51 Wharf has a great island bar, but space is tight so it's not quite there. Old Port Tavern has a great traffic pattern when the back room is open. Grittys expansion has dramatically changed their customer flow with the new room they added several years ago.
2. Bar height. I'm not sure how people get this wrong, but using standard "bar height" stools or chairs a bar should be 40-42". Bars that are too low or too high really create an uncomfortable(and thus undesirable) experience. Rivalries' first bar was a wee bit too high but they have since rebuilt the bar and it's great now! Portland Flatbread had something wrong. Not sure if it was the seats, the lower lip or something else, but you couldn't sit up at the bar with your legs under the overhang. Venue, the short lived bar on Forest really screwed it up...way too high. But they obviously had no idea what they were doing.
3. The rail, nose or overhang. You want to be able to sit at the bar and be within easy reach of your drink or food and not have anything spill on your lap. While the bar at 51 is beautiful(and one of my favorite back in the G'Vannis days) the slanting bar rail pushes you away from the bar top just a bit too much.
4. Island bars. Great for creating social intimacy, atmosphere and meeting people but...there are downsides. First you can "see behind the curtain". While you usually can't see the underbar, island bars allows you to see the bits and pieces: trash cans, dishwashers, dirty glasswear, well liquors etc. Special attention needs to be maintaining a neat and clean area behind the bar. Second, you need to disrupt sightlines to maintain a sense of privacy and intimacy. Again the bar at 51 has pillars and a overbar and glass racks so that helps break it up. TGI Fridays did not and the bar felt open, exposed and empty.
5. Corners. Outside corners are good, inside corners are very very bad. Rivalries had an "L" shaped bar but the inside corner was facing out. Again, they removed that for a gentle curve This creates an untenable seat arrangement and you end up losing almost 3 seats of space. Outside corners or rounds are good because it turns couples, groups or customers slightly towards each other, helping socialization.
6. Seats with backs. enough said. Unas has the worse seats, demillos are...strange and too close together...
One of the greatest back in the day(when the back patio was open): Geddys(Bar Harbor).
Tuesday, March 18, 2008
Review: Newport RI
For those that haven't made the trip I highly recommend Newport RI. One of my favorite spots along the northeaster seaboard(Bar Harbor, Portsmouth, Dewey Beach and DC among the others)
Similar to Portland in some ways, Newport has a historic downtown made up of pubs, restaurants, and shops; caters to a tourist crowd in the summer and has a robust college scene in the winter. While Portland still grapples with the importance of its Old Port nightlife, Newport has accepted it as necessary and welcome.
You can argue that Newport is much more gentrified, but I have first hand experience of being clubbed over the head with a wooden cudgel(18 staples and lots of post trauma symptoms)--so there are still the inevitable problems associated with alcohol and rowdiness. Nonetheless, Newport's eclectic group of establishments, it's mix of locals, tourists and military and it's historic setting make it well worth visiting.
1st stop: Buskers. Great Irish pub to whet your whistle. Authentic feel, great food but service can be a little slow...but hey...slow is the tempo.
2nd and 3rd stop: The Pelham and Mudville Pub. Have a few more pops and work up an appetite..it's still early.
4th stop: The Parrot. Time for victuals. Sit on the first floor(if it's warm outside) or the second. Three floors of great service, drinks and food and a great place to people watch!
The rest of the night: The Newport Blues Cafe. http://www.newportblues.com/tour.asp Great bands, great time. nuff said.
The next morning..brunch at the Brick Alley Pub. Bloody Mary's and Crab Cake Benedict or the:
Sailor Sandwich
Chourico patty, Vermont cheddar cheese and two broken
yolk fried eggs on grilled, thick sliced, Portuguese sweet
bread. Served with fresh fruit and your choice of mini
potato pancakes or sliced tomatoes. 9
Similar to Portland in some ways, Newport has a historic downtown made up of pubs, restaurants, and shops; caters to a tourist crowd in the summer and has a robust college scene in the winter. While Portland still grapples with the importance of its Old Port nightlife, Newport has accepted it as necessary and welcome.
You can argue that Newport is much more gentrified, but I have first hand experience of being clubbed over the head with a wooden cudgel(18 staples and lots of post trauma symptoms)--so there are still the inevitable problems associated with alcohol and rowdiness. Nonetheless, Newport's eclectic group of establishments, it's mix of locals, tourists and military and it's historic setting make it well worth visiting.
1st stop: Buskers. Great Irish pub to whet your whistle. Authentic feel, great food but service can be a little slow...but hey...slow is the tempo.
2nd and 3rd stop: The Pelham and Mudville Pub. Have a few more pops and work up an appetite..it's still early.
4th stop: The Parrot. Time for victuals. Sit on the first floor(if it's warm outside) or the second. Three floors of great service, drinks and food and a great place to people watch!
The rest of the night: The Newport Blues Cafe. http://www.newportblues.com/tour.asp Great bands, great time. nuff said.
The next morning..brunch at the Brick Alley Pub. Bloody Mary's and Crab Cake Benedict or the:
Sailor Sandwich
Chourico patty, Vermont cheddar cheese and two broken
yolk fried eggs on grilled, thick sliced, Portuguese sweet
bread. Served with fresh fruit and your choice of mini
potato pancakes or sliced tomatoes. 9
Monday, March 17, 2008
Maine Vodka #1
Well I do know a little about vodka so I thought I would comment on this article:
http://news.mainetoday.com/updates/023894.html
Cold River was voted top domestic vodka! Not bad for a small distillery in Maine and probably a great motivator for the other(s) industry insiders who have slowly moved into the distilling direction. I wouldn't be surprised to see a few more entrants into this product line in the next 5 years. Maine is already noted for it's microbrew industry, so distilled spirits seems the natural progression. Who knows..vodka now and maybe singlemalt in the future?
http://news.mainetoday.com/updates/023894.html
Cold River was voted top domestic vodka! Not bad for a small distillery in Maine and probably a great motivator for the other(s) industry insiders who have slowly moved into the distilling direction. I wouldn't be surprised to see a few more entrants into this product line in the next 5 years. Maine is already noted for it's microbrew industry, so distilled spirits seems the natural progression. Who knows..vodka now and maybe singlemalt in the future?
Thursday, March 13, 2008
All Things Old Port
It seems like the Iguana only has a few months left of life....the new tenant, a chicago or new york style pizza place is expected to move in but I can't help but think Tom is holding out on the hope that he can secure a last minute deal to extend his lease. I hope so...the Iguana shared the building with me and I have 13 years of crazy time, untold drinks and many friends at the Iguana. Jayson is current bar manager and I have to wonder what he'll do if the bar closes.
While the Iguana is smelly, dirty and nasty it's a pretty fun "college style" bar that rarely has problems and very rarely anything serious. We had a chance to lease the space before Tom and I wish we had just agreed to pay what seemed like a ridiculous lease rate at the time. Our plan was substantial improvements and a more urban style experience. Closer to what 51 Wharf was doing but this was back in 1997--we were going to use Russian women we had met during out time in Novosibirsk.
Oh well. So apparently The Mecury is now called the "Cactus" and is going southwest theme with the expectation of Iguana shutting down. Musical chairs continue.
What else..Una's is expanding...more room for a dance floor? The vacuum created by the loss of the Pavilion, Headliners, Liquid Blue, Industry/Cake, etc does need to be filled...188 ain't it. In fact 188 is barely surviving and only due to it's Friday night chem free. Word is that Mark Judd is running the front door on chem free night.
Both 51 Wharf and the "new" oasis run by Nick are working hard to keep out the hardcore urban element that frequented Threeways...leaving the question where is the hardcore urban hip hop crowd going? Word on the street is that Susan Chase(of the shortlived threeways) has announced a future opening of threeways in downtown Portland. Where? Maybe something on Congress?
The former Alehouse space is being reopened...and called...ERIKS. For those that are older than 23 may remember that Eriks was the former bar located there before the Alehouse.
While the Iguana is smelly, dirty and nasty it's a pretty fun "college style" bar that rarely has problems and very rarely anything serious. We had a chance to lease the space before Tom and I wish we had just agreed to pay what seemed like a ridiculous lease rate at the time. Our plan was substantial improvements and a more urban style experience. Closer to what 51 Wharf was doing but this was back in 1997--we were going to use Russian women we had met during out time in Novosibirsk.
Oh well. So apparently The Mecury is now called the "Cactus" and is going southwest theme with the expectation of Iguana shutting down. Musical chairs continue.
What else..Una's is expanding...more room for a dance floor? The vacuum created by the loss of the Pavilion, Headliners, Liquid Blue, Industry/Cake, etc does need to be filled...188 ain't it. In fact 188 is barely surviving and only due to it's Friday night chem free. Word is that Mark Judd is running the front door on chem free night.
Both 51 Wharf and the "new" oasis run by Nick are working hard to keep out the hardcore urban element that frequented Threeways...leaving the question where is the hardcore urban hip hop crowd going? Word on the street is that Susan Chase(of the shortlived threeways) has announced a future opening of threeways in downtown Portland. Where? Maybe something on Congress?
The former Alehouse space is being reopened...and called...ERIKS. For those that are older than 23 may remember that Eriks was the former bar located there before the Alehouse.
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