Community support and zoning solutions for Arts District craft brewery.
Zoning for Traction Brewpub was a case of anticipating a hitch. Even though preliminary meetings with the city led us to believe the Brewpub would be grandfathered rights to a basement bar area, we were skeptical enough to add zone variance to our conditional use application. It’s a good thing we did, since the city later decided they would consider the basement new floor area. This project also required additional community outreach to ease opposition to new bars in the Arts District. We defended our client and saw Traction Brewpub sail to success!
Swiftly taking over the world with SoCal cuisine.
Our relationship with Lemonade goes way back. We assisted chef Alan Jackson with his first location of the Southern California-style comfort food chain in Downtown Los Angeles. Since then, Lemonade has grown at an exponential pace, opening eleven locations in Los Angeles and expanding to Orange and Ventura Counties. New locations are coming soon to San Diego and Dubai! We helped with tricky challenges like floor area restrictions, parking issues and industrial waste solutions. Plus, we handled opposition from the Venice neighborhood council and kept the project moving forward. Now, Lemonade is a go-to for fast, fresh, healthy food.
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More hangout space for a Venice Beach hotspot.
With its sweeping views of Los Angeles and its beautiful sunsets, Hotel Erwin’s rooftop bar is one of the most popular haunts in Venice. Naturally, an expansion is in order, but the process of getting approval isn’t quite as easy as drinking the day away. We worked closely with the boutique hotel’s management to navigate the necessary red tape, negotiating with health department heads to keep the roof in action. We also helped with creative solutions to utilize square footage, creating kitchen space and storage in areas that might not normally be approved. Of course, the Erwin remains a favorite among beachside barflies, including us!
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Expanding the possibilities of deliciousness.
The sweets experts behind beloved Beverly Hills-born confectionary Sprinkles first called on us to assist in the expansion of their flagship store. They wanted to create a kitchen that was up to code for food processing—namely, to make ice cream on site. We thought that was a great idea, so we provided kitchen design plans that met county and state health department standards. Since those first scoops were served, we have expedited the opening of several more Sprinkles locations. Along the way, we have sampled a lot of ice cream flavors and received part of our payment in cupcakes. What a sweet perk!