►
Description
San Bruno City Council Meeting 09-22-09 10a. ECR Commercial Project at the Crossing
A
B
Mr.
mayor
members
of
the
council
tonight
we
are
completing
yet
another
step
in
what
has
been
a
long
process
to
realize
a
dream,
and
that
is
to
bring
a
high
quality
eating
establishment
to
the
crossing
san
bruno
project.
That
is
the
property
that
is
directly
across
El
Camino
Real
from
the
tanforan
mall
and
for
several
years
now,
since
the
initial
apartments
complex
is
opened
and
the
senior
housing
project
opened
at
the
village
has
been
a
centerpiece
of
our
community
and
a
demonstration
of
the
regional
importance
of
san
bruno
within
this
San
Mateo
County
area.
B
According
to
the
owner
participation
agreement,
there
is
a
required
step
before
the
property
owner
developer
can
proceed
with
actual
construction
of
the
building
and
that
is
to
obtain
your
approval
for
the
interior
finishes
or
the
tenant
improvements
at
the
restaurant
property.
Now,
as
anxious
as
we
are
to
see
this
project
move
forward
expeditiously,
you
won't
see
these
tenant
improvements
being
built
for
a
number
of
months
now,
because
the
shell
needs
to
be
built
first.
But
your
approval
tonight
will
move
this
project
forward
again
a
giant
step.
B
My
understanding
is
that
the
developer
is
prepared
and
looking
forward
to
the
opportunity
to
pull
his
building
permits.
The
building
permits
are
ready
and
waiting
for
the
development
team
to
come
and
pick
them
up
and
and
begin
construction
construction
of
the
shell.
We
anticipate
that
to
occur
within
the
next
month.
B
Construction
of
the
shell
of
the
building
to
take
approximately
six
to
seven
months
with
an
additional
four
five
five
months
for
the
interior
tenant
improvement
finishes
with
the
hope
and
the
expectation
that
the
restaurant
at
the
crossing
will
be
open
by
this
time
or
shortly
after
this
time
next
year.
So
without
further
ado,
I'm
going
to
ask
the
development
team
or
the
architect
to
come
forward
and
explain
what
they've
envisioned
here
for
the
interior
of
what
I'm
understanding
will
be
called
jacks
at
Jack,
San,
Bruno
I
think
it
is.
C
Alright
good
evening,
my
name
is
Graham
post
I'm
with
MBH
architects.
We
have
brought
with
us
today
the
material
board
that
displays
the
materials
and
finishes
that
we
intend
to
use
is
the
interior
design
of
the
restaurant
as
well
as
some
renderings
floorplan.
You
all
shall
have
a
packet
in
front
of
you
that
will
help
guide
you
through
this
as
well.
C
So
far,
we've
established
the
floor
plan
sort
of
the
interior
look
and
we
have
presented
it
to
the
subcommittee.
So
if
there
are
any
questions,
I'd
like
to
feel
them
now,
I
also
have
a
3d
display
that
we
can
walk
through
to
help
you
visualize
a
little
bit
more
the
space,
because
there's
only
a
couple
images
that
you
may
have
in
your
book
in
your
packet.
C
C
Two
areas
with
a
screen
wall.
Now
there
was
some
comment
about
the
privacy
of
this
screen
wall
and
we
are
looking
into
developing
the
materials
set
forth
to
make
that
privacy
adequate
for
the
private
events
that
are
there.
We
are
looking
at
either
heavy
drapery
or
some
sort
of
sort
of
wooden
louver
venetian
blind
system
that
can
be
opened
up
to
not
restrict
the
view
and
make
the
space
feels
one
whole
restroom
restaurant,
when
not
in
use
as
well
as
provide
the
privacy
that
you
require
during
your
events,.
D
We
work
together
on
this
project.
The
one
thing
I'll
comment
as
as
Graham
is
walking
you
through:
that's
what
you're
going
to
do
when
you
walk
through
to
get
a
cocktail
as
soon
as
you
walk
into
the
restaurant,
we
walking
through
the
restaurant
into
the
bar.
What
you
see
now
the
nice
thing
about
this
bar
also,
it
acts
as
a
pre
function
to
the
larger
private
dining
room
in
the
back.
D
So
in
other
words,
the
back
will
accommodate
approximately
70
seats
as
a
private
dining
room,
and
it
takes
a
while
to
get
70
people
in
one
location
or
one
restaurant.
So,
instead
of
having
to
send
them
back
there,
you
can
actually
go
into
the
bar,
have
a
drink
and
then
move
into
your
your
dining
room.
E
D
Down
lights,
low
voltage
throughout
the
space
shining
each
shining
on
each
table
in
each
area
that
we,
you
know
decide,
we
need
it
for
now
that
enters
into
the
private
dining
room.
You'll
have
three:
you
shaped
booths
on
the
left
booths
against
the
wall.
There
is
nice
natural
light.
The
reason
that
wall
is
a
solid
wall.
There
is
because
it's
a
structural
wall
holding
up
the
majority
of
the
building,
I,
guess
it's
some
kind
of
load
bearing
the
wall
so
and
then
there's
also
a
fireplace
in
there.
D
One
of
the
requests
when
we
first
came
to
you
was
to
try
to
make
the
room
as
nice
as
possible,
and
so
we
put
in
a
fireplace
on
the
left
there.
You
see
a
60
inch
television
screen
so
that
will
handle
all
the
AV
that
comes
through
to
it
will
also
be
on
a
arm.
So
we
could
pull
it
out
further.
According
to.
D
The
private
dining
room
it'll
be
carpet,
as
you
see
there
in
the
lower
area
in
the
main
dining
room,
there'll
be
a
combination
of
in
the
entry
you'll
see
that
stone.
That's
the
entry
stone
and
also
in
front
of
the
bar
and
some
of
the
buyer
is
and
then
they'll
be
hardwood
floor
and
most
of
the
main
dining
room.
But
we
do
the
carpet
in
the
private
dining
room
for
noise.
That's
the
biggest
issue
to
cut
down
on
the
place.
D
Remember
in
the
success
of
the
restaurant,
it's
important
that
we
can
utilize
all
the
seats
when
we
don't
have
a
private
function.
So
in
the
front
area,
it's
about
90
seats,
including
the
bar
and
then
in
the
back
area.
Probably
another
60
and
we
do
need
the
whole
restaurant
in
order
to
make
it
successful
during
the
time.
So
you
don't
private
dining.
F
D
Ceiling
is
really
cool.
It's
wood
and
Graham's,
showing
you
the
wood
right
over
there,
and
so
it's
divided
all
over
and
you'll
be
able
to
see
those
beams.
Everybody
they'll
be
dropping
down
about
12
inches
and
then
with
the
mr16
lights,
those
will
be
recessed,
they'll
be
barely
noticed
and
the
really
cool
thing
is.
We
found
a
ceiling
right
on
the
top
there
that
ceiling
panel
that
fits
in
completely.
So
it's
not
like
12
x,
12
s
like
this
Sun
is
or
like.
D
D
C
Alright,
the
perimeter
tile
is
the
this
dark
tie
over
here,
which
will
be
around
the
bar
and
the
perimeter
areas
around
each
of
the
dining
room
and
the
private
dining
room
makes
it
a
lot
easier
to
clean
but
still
keeps
a
nice
class.
You
feel
to
it.
The
storefront
material
is
a
anodized
dark,
bronze,
the
boot.
These
are
the
booths.
A
G
Understand
the
concept
that
you
have,
the
private
dining
room,
you
have
the
main
dining
area
and
then,
when
nobody
is
in
the
private
dining
room,
you
use
that
as
part
as
the
main
restaurant.
What
about
the
flip
side?
If
you
have
a
private
party
that
is
big
enough
to
do
the
whole
restaurant?
So
if
you
have
a
wedding
reception,
that's
150
people
with
that
in
mind.
G
The
glass
divider
between
the
private
and
the
main
is
going
to
be
a
barrier,
so
I
believe
I
suggested
last
time
and
I'd
like
to
Risa
jest
it
that
there
be
that
those
glass
dividers
that
you
have.
You
can
keep
the
same
structure
that
it
is
and
make
the
bottom
panels
like
a
window
that
you
open
up
the
window
so
that
the
people,
if
you
have
one
group
in
that
whole
restaurant,
that
they
would
be
able
to
talk
and
interact
without
any
kind
of
constraint
there
wouldn't
be
any.
You
wouldn't
change
your
structure.
G
It
wouldn't
obstruct
anything.
You
would
still
have
the
venetian
blind
type
things
you
were
talking
about
before
to
add
privacy,
but
that
way
you
could
open
up
the
whole
thing
for
for
a
larger
party.
One
of
the
things
that
the
city
has
been
looking
for
for
years
and
years
and
years
is
a
place
to
do
that
very
kind
of
thing.
So
I
don't.
I
don't
know
if
that's
a
recommendation,
a
mandate,
but
I'd
like
to
hear
your
thoughts
on
it.
Okay,.
D
This
has
come
up
before
mm-hmm
I'm,
not
saying
that
it
couldn't
happen.
It
does
happen
occasionally,
but
what's
going
to
have
to
have
to
happen,
if
someone
wanted
to
take
over
the
whole
restaurant,
it
would
have
to
be
quite
a
hefty
fee
to
do
that,
and
that's
just
from
the
business
standpoint
because
of
the
staffing
and
everything
else
of
the
restaurant,
so
you'd
be
looking
at
probably
like
a
five-thousand-dollar
charge
or
could
even
be
up
to
ten
thousand
dollar
charge
to
cover
the
cost
of
operating
the
full
restaurant.
D
Shutting
you
down
now
a
lot
of
times.
That
is
not
the
most
desirable
for
the
patrons
that
come
all
the
time.
For
example,
if
someone
wants
to
do
a
a
wedding
on
Saturday
night,
that
means
your
restaurant
shut
down,
and
so
those
regular
people
that
come
sometimes
come
every
Saturday
night
to
have
dinner
there
they're
going
to
realize
that
that
restaurants
closed
that
night
for
them,
so
it
won't
happen
very
often
because
of
the
fees
involved
in
it
and,
secondly,
I
wouldn't
discourage
it.
D
I
mean
I'm
sure
my
client
would
love
to
take
the
money
and-
and
you
know,
figure
out
whatever
it
costs
and
let
someone
take
over
the
restaurant.
I
have
to
tell
you
we
had
this
conversation
a
long
time
ago
with
with
your
committee,
and
please
understand
this
is
not
a
banquet
facility.
It's
not
a
banquet
hall,
and
I
know
you
need
one.
D
In
fact,
one
of
my
suggestions
in
one
of
the
earlier
meetings
was
the
hotel
market
is
very
difficult
right
now,
you'd
have
a
heck
of
a
time
trying
to
find
someone
to
take
the
hotel
site
I.
If
you
really
want
to
turn
that
into
a
banquet
facility
and
I'll
tell
you
he'll
do
quite
well,
but
it's
not
a
banquet
room.
So
please
understand
that
we
are
accommodating
the
8
70
to
80
people
in
the
back.
D
If
someone
did
want
to
rent
out
the
whole
space,
I'm
sure
John
would
accommodate,
but
it's
kind
of
it's
kind
of
a
double-edged
sword
because,
like
I
said,
if
someone
comes
in
any
of
you
say
I
want
to,
I
go
to
dinner
every
Friday
night
at
you
know
Jax
and
if
you
can't
get
in
there,
you're
not
going
to
be
very
happy.
So
as
far
as
the
wall
goes,
we've
gone
back
and
forth
on
opening
closing
one
of
the
problems
with
closing
opening
the
wall
is
storage
of
the
panel's
after
you
open
them.
D
So
then
we
thought
well.
Are
we
really
going
to
ever
open?
So
then
I
think
the
mayor
brought
up.
Well,
you
know
we
do
need
privacy
occasionally
in
that
room
in
the
back,
so
we're
looking
at.
There
was
a
third
thing,
we're
looking
into
I.
Don't
know
if
you
heard
at
the
meeting.
That
is
that
idea
where
the
there's
a
gas
that
goes
in
between
the
two
glasses
and
cuts
off
the
view
completely,
and
it's
simply
done
by
a
switch
so
we're
looking
into
that
too.
D
The
other
thing
that
make
it
very
difficult
in
order
to
communicate
is
there
are
horse
shape.
You
booths
that
sit
on
one
side
of
the
wall,
which
is
in
the
main,
dining
room,
and
then
the
other
side
of
the
wall
is
a
banquette
booth.
So
I'm
not
sure
how
much
communication
you
could
have
in
between
those
two
but
I
guess
it's
possible,
but
so
I
mean
I.
D
F
E
Seven
four
seven
of
seven
days
a
week
and
as
far
as
just
a
my
curiosity
as
far
as
the
evening
atmosphere,
when
you
start
you
can
go
to
a
restaurant,
sometimes
I
mean
they're
dark
and
that's
why
I
was
asking
about
the
liner
and
said:
what
is
there
a
technical
term
or
is
there
some
type
of
way
that
you're
you're
trying
to
achieve
the
evening
lighting
in
the
restaurant?
What.
D
We
don't
want
is
what
you're
sitting
under
now.
We
try
to
limit
the
ambient
light
and
that's
why
we
do
the
mr16s,
which
is
a
low
voltage
light.
It
also
helps
on
energy
savings,
but
the
nice
thing
is
the
you
illuminate
the
tables
as
opposed
to
eliminate
the
whole
area.
So
this
is
ambient
light
that
you
know
lights
up
a
room.
It's
you
know
great
for
meeting
hall,
but
it's
horrible
for
dinner.
E
D
There's
not
a
lot
left
of
wall
space
left,
we're
going
to
very
attractive
mirrors
and
figures
on
the
back
bar.
The
room.
That's
going
to
have
more
artwork
is
really
going
to
be
the
background,
and
because
we
do
have
two
solid
walls
there,
the
other
wall,
as
you
walk
in
to
the
right,
will
be
the
kitchen,
and
that
also
has
a
divider
wall
there.
D
So
there's
really
not
a
lot
of
walls
left.
That
was
kind
of
the
reason
that
I
was
pushing
for
those
light
fixtures.
But
you
kind
of
see
it's
really
kind
of
a
different
thing,
but
when
you
see
it,
it's
very
attractive.
It'll
give
a
nice
glow,
it'll
it'll
be
more
of
an
art
piece
than
it
is
for
lighting,
although
it
will
give
you
some
ambient
light.