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4 - Disposition, Use Review # UR-2000-3, 1738 PearlNOTICE OF DISPOSITION You are hereby advised that the following action was taken by the Planning Department based on the purposes and intent of the Land Use Regulations as set forth in Chapter 9-4, B.R.C. 1981, as applied to the proposed development: IN ORDER FOR A BUILDING PERMIT APPLICATION TO BE PROCESSED FOR THIS PROJECT, A SIGNED DEVELOPMENT AGREEMENT AND SIGNED MYLAR PLANS MUST BE SUBMITTED TO THE PLANNING DEPARTMENT WITH DISPOSITION CONDITIONS AS APPROVED SHOWN ON THE MYLAR PLANS. IF THE DEVELOPMENT AGREEMENT IS NOT SIGNED WITHIN SIXTY (60) DAYS OF THE FINAL DECISION DATE, THE APPROVAL AUTOMATICALLY EXPIRES. NAME OF PROJECT: 1738 Pearl DESCRIPTION: Use Review for a restaurant and tavern over 1500 square feet within an RB2-X zone. Proposed restaurant/bar will be approximately 4000 square feet. LEGAL: Lots 1,2 and a fraction of lot 3, Block 72, East Boulder, Boulder, County of Boulder, State of Colorado. LOCATION: 1738 Pearl COOR: N3 WS APPLICANT: Michael Deigle OWNERS: J Nolt Midyette TYPE AND NUMBER: Use Review, UR-2000-3 ZONING: RB2-X CASE MANAGER: Brent Bean DECISION: Approval, with conditions VESTED PROPERTY RIGHT: NO; the owner has waived the opportuniry to create such right under Section 9-4-15, B.R.C. 1981 FOR CONDITIONS OF APPROVAL, SEE THE BACK OF THIS DISPOSITION. Approved on: Apri17, 2000 By: Peter Pollock, Director Planning Department This decision may be appealed to the Planning Board by filing an appeal letter with the Planning Department within two weeks of the date of approval. If no such appeal is filed, the decision shall be deemed final fourteen days after the date above mentioned. Appeal to Planning Board expires: Apri121, 2000 Pursuant to Section 9-4-8 of the Land Use Regulations (Boulder Revised Code, 1981), this approval shall expire three years after the final approval date unless development has praceeded as specified in Section 9-4-8. CONDITIONS OF APPROVAL 1. The Applicant shall be responsible for ensuring that the development shall be in compliance with all approved plans dated February 22, 2000 and on file in the City of Boulder Planning Department. Further, the Applicant shall ensure that the Use Review use is operated in compliance with the following restrictions: a. Location and size of the restaurant is limited to 4500 squaze feet. b. Normal hours of operation shall be between 6:30 a.m. and 1:00 a.m. c. Trash and bottles shall not be removed to outside storage (trash) containers between the hours of 10:00 pm and 7:00 am. d. All lighting shall be directed internally toward the site. Lighting fixtures shall screen lighting sources to all off site areas. e. Outdoor eating areas shall have no out door speakers facing toward a residential azea or placed on a second or higher floor. 2. This approval is limited to "enVie" restaurant operated by Michael R. Daigle and it operational characteristic as described in the written statement dated March 20, 2000. 3. Outdoor eating areas within the Public right-of--way are not approved by this plan. A separate revokable permit must be submitted for review and consideration of the outdoor eating area within the Public right of way. 4. The Applicant shall not expand or modify the approved use, except pursuant to Subsection 9-4-9(g), B.R.C. 1981 5. Final azchitecture, shall be reviewed and approved by the Downtown Design and Advisory Boazd (DDAB), before applying for a building permit if changes to the previously approved exterior aze made. S: \PLAN\DATA\CIJR\DISWORK\BB 1738PE. PDD Track #8 DRC Meeting: 3/9/00 CITY OF BOULDER DEVELOPMENT REVIEW RESULTS AND COMMENTS DATE OF COMMENTS: March 10, 2000 CASE MANAGER: Brent Bean PROJECT NAME: 1738 Pearl Street, LLC LOCATION: 1738 Pearl COORDINATES: N3W5 REQUEST TYPE AND NUMBER: Use Review, UR-2000-3 APPLICANT: Michael Daigle DESCRIPTION: Restaurant/bar of over 1500 square feet within an RB2-X zone. REQUESTED VARIAT IONS FROM THE LAND USE REGULATIONS: No variances requested. I. REVIEW FINDINGS Before this request can receive final approval, a good neighbor meeting is required to be held with neighbors and the applicant consistent with the requirements of section 9-3.4-19. The Whittier Neighborhood can be contacted through Vicki Nabor, (303)4427594, or Crystal Gray, (303)449-9680. The applicant is responsible for completing this requirement. A notice of the meeting is required to be published at least 10 days prior to the meeting. If the applicant provides the list of property owners within 600 feet of this project to the Planning Department 15 days before the meeting, the Planning Department wilt mail the notice to effected properties. The written application does not provide information on the proposed hours of operation for this request. Addition written information must be provided to the Planning Department explaining the requested hours of operation. Note,' that the conditions below will regulate the hours which this facility can be open due to it's proximity to two existing neighborhoods north and south of the site. The following conditions will apply to this request: 1. Hours of operation that will be supported for this request are 11:00 am to 10:00 pm Sunday through Saturday. 2. Trash and bottles shall not be removed to outside storage (trash) containers between the hours of 10:00 pm and 7:00 am. 3. Outdoor eating areas shall have no out door speakers facing toward a residential area or placed on a second or higher floor. 4. All lighting shall be directed internally toward the site. Lighting fixtures shall screen lighting sources to all off site areas. 5. Restaurant/bar indoors or outdoors seats the last customer at 10 p.m. and has the last drink call at 10:30 p.m. with the exception of drinks with dinner. Final disposition will not be completed for this request until after the good neighbor meet has been held and hours of operation have been provided to the City as requested verbally by staff during the week of March 1. Additional conditions for approval may be considered as a result of this meeting. Note, that the "Notice of Disposition" for a staff approval has a 15 day call-up to Planning Board. If the request is not called-up, it will stand as approved subject to the conditions of approval. Before a building permit can be accepted for an approved Use Review, a "Development Agreement" must be completed, signed and recorded (minimum of 2 weeks to complete). Outdoor eating areas are not approved as a part of this request. II. CITY REQUIREMENTS Legal Documents Please submit an updated title commitment to within 30 days as well as authorization as to whom can bind the 1738 Pearl Street, LLC. You may send the actual LLC documents for review. Missy Rickson, City Attorney's Office, 303-441-3020. The following departments had no requirements: Fire Department III. INFORMATIONAL COMMENTS Building and Housing Codes: Must meet all requirements of the building codes in effect at time of building permit application. Steve Brown, Inspection Services, 303-441-3172. Fire Protection: Group A occupancy to be fully protected by automatic fire sprinkler system. Adrian Hise, Fire Department, 303-441-3350 Utilities No requirements for the use review. However, the applicant is advised that at the time of building permit application the following requirements will apply. a. The applicant is required to provide an accurate existing and proposed plumbing fixture count to determine if the existing meter and service are adequate for the proposed use. b. Water and sanitary sewer Plant Investment Fees and service line sizing will be re-evaluated. Bruce Johnson, 441-3240. 661738P.DRC espresso dessert ..~' wine 1~ ~~~ ~~ ~~ ~. ~ ~-~ ~~ ~~~ ,~'- CONTACT: Michael R Daigle 2342 20`6 Street Boulder, CO 80304 (303) 449-1376 -~,~,,,,,~ 3, loon THE CONCEPT The concept is a wine, espresso and dessert bar that will feature quality coffee and tea drinks, select wines and liqueurs, simple foods (an appetizer and dessert focus), a small line of unique retail items and "light" acoustic entertainment, all available in an upscale, yet comfortable, relaxed and inviting setting. The primary components of the concept include the following: Atmosphere: The concept will have a relaxed setting with a cozy living-room feel. The decor will be intelligent, yet inviting, with overstuffed couches and chairs being the focal points. Atmosphere and ambiance will be as critical as the menu items we offer. The business will have appeal for the "see-and-be-seen" crowd while offering refuge for intimate conversations, informal business meetings, reading and study. Beverages: The beverage menu offering will center around core items: coffee, espresso and tea drinks and a select tableau of wines, liqueurs, aperitifs and after-dinner drinks. Food: The menu will include some simple foods -simple to prepare and simple to eat. While the concept does not intend to be a full service restaurant, we do want customers to know that they have the option of enjoying a sampling of quality foods while relaxing or conducting business in our place. Offerings will include soups, salads, deep-dish quiches, appetizers and unique lines of pastries and bistro-style desserts. Some of the menu items will be designed to compliment the coffee and wine offerings, such as breads, cheese, fruit and sweet desserts. Retail: Just as we do not intend to be a restaurant, we also do not intend to be a retail store. However, we feel a small offering of retail items will help round-out the concept. The retail offering will include things like: interesting books (some on coffee, wine), newspapers and magazines, CD's (featuring local artists), aromatherapy candles and small art objects. Although we do not expect the retail component to be a primary revenue generator, we will retain the flexibility to expand the offerings to meet demand. Entertainment: The space would include a small performance area to allow for live light, acoustic music on occasion. This will not only contribute to the desired atmosphere and ambiance, but also will provide an additional Iota! connection. We will sponsor a variety of musical performances by local artists, primarily classical, jaa and folk. In addition to drawing professional musicians, we expect to feature amateur and student performers from CU (University of Colorado at Boulder). Day Part Offerings Offerings will be tailored to satisfy the needs of customers throughout the day. While the espresso, tea and retail items will be available throughout the day, the availability of other items will vary with different day-parts. Following is what we expect to feature: Morning to mid-afternoon: espresso and tea drinks breads and pastries simple foods/desserts Late afternoon to late night: Neighborhood Compatibility espresso and tea drinks wines and liqueurs simple foods/desserts light entertainment The concept will blend well with the neighborhood. The site is three blocks from the east end of Pearl Street Mall and is served by both foot and vehicular traffic. The concept will fit well with and be complementary to other businesses in the corridor and, as importantly, will serve to round out options available to people in the neighborhood. Being ne'~ther a restaurant nor a bar, but offering the best of both, the concept will appeal most to the more mature consumers like those in surrounding neighborhoods. The concept is the perfect balance between the heavy retail feel of Pearl Street Mall and the quieter residential areas further east on Pearl Street. Michael R. Daigle, Owner TARGET CONSUMERS EnVe will be designed, in every aspect, to be attractive to a mature customer who might be looking for a comfortable and quiet place to relax, chat, read, study or work. During the day, we anticipate a normal coffee-house clientele. In the afternoon and evening, we would expect to attract people looking for an "after- event" place to go to relax, chat and listen to some background-type acoustic music. The target market consists of the following groups: After-Event Crowd: These people are looking for a relaxed venue in which to unwind after leaving the office and before eating dinner, and to which they can return after dinner or an evening movie, concert or other event. These consumers will be attracted to the comfortable upscale environment, unique wines, dessert offerings and light entertainment. Business People: These people may be looking to get out of the office for informal business meetings and strategy sessions. EnVie will be attractive to these consumers because of the environment (facilities which are comfortable yet conducive to informal business meetings) and because of the availability of products which are traditionally served at such meetings. Stay-at-Horne Workers: These consumers dons hold traditional office jobs and who, as a result, have the opportunity to avoid the morning and lunch rushes. They may come to a coffeehouse to spend time socializing with their friends at times which are traditionally less crowded. We can attract these consumers by providing an upscale, yet comfortable environment for socializing, whether over a cup of coffee, a glass of wine or while enjoying quality food. College Students: These are the consumers who currently make up the bulk of the customer base for exisdng coffee establishments. They are there studying, reading, relaxing, hanging out and meeting friends. They go for the ability to socialize. We can attract these consumers by addressing the coffee/tea needs, by providing comfort, by providing accessibility for computers and study materials and by providing an atmosphere which is conducive bo socializing and study. The environment will not be attractive to the party crowd. MENU 'Envie" is a Cajun French word used where we're from in south Louisiana to refer to a strong craving - a desire -for something. Our menu is designed in a very simple way to satisfy your envie throughout the day. in the MORNING (~ ' ao c~ - an assortment of breads and pastries - espresso and tea drinks and juices at MIDDAY - fresh green salad with an assortment of dressings - soups -two varieties daily - selection of salad sandwiches tuna salad curry chicken salad egg salad - deep dish quid~e - espresso and tea drinks and juices in the AFTERNOON and AFTER HOURS ~ ~ z - ~ v ~ ~''~ C l : oo a~+ ~.1.~~ ~'-,n~ - hors d'oeuvres /appetizers' breads/aadcerslchips cheeses dunks, dips and dipping sauces spreads /pates assorted finger foods and light snacks - bistro-style desserts' dieesecakes, cakes and pies fresh fruit tartlets bread puddings and flan fruit compotes biscotti, cookies and bars - espresso and tea drinks and juices - wines, martinis, sampling of bottled beer, liqueurs (after 4pm) 'ttKSe items vriU be rotated regularhr ~1 ~, . ~L Z~ - ~~ ~ ..~ 3L ,~. s. ~ r- ~~/ I ti[ .Y~l1 ~_ ~~ 1!tl 1"lac ~ aer~, I q.~..wq ~ :~Fd(a L~ L~wr • ~ r -.. - ~ -.~ ~---_ ~^~~~~ ~~~ .._ saga • _~~~: /' ~ =-~^1_' =1 =' I=CI= ~iJ ~ I ` ~ ' _ __ y _ _/ ~~__ U 1 LJ I°f.A~, ^acHrrECTUaE ~~~ ~I: 70133.181 Si 790153.18! e~JwwwlwO~m~ ':. r I ~N I ~ Co~F~ XNn ~INe ~,sQ ~'~ 3 8 F~Rt,. 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