CREJ

90 / BUILDING DIALOGUE / September 2020 / Avanti Food & Beverage / “Three years ago, we got really serious about a second loca- tion,” says Hahn. “We started looking at different areas – Fort Collins, Boulder, Colorado Springs – but ultimately we landed onBoulder.” HahnandO’Neill looked at a varietyof properties inBoulder, but nothing seemed to fit until the Cheesecake Factory space showed up on their radar. “This location checked all the boxes,” says Hahn. “Most im- portant was the location. It's on the bricks, but it really stands as its ownstand-alonebuilding,which iswhatwehave inDen- ver. And then we had to find a space that could accommodate what we wanted to do for a food hall. And then there are the views fromthat rooftop.” The building is owned by Unico Properties, whichmanages, ownsor isdevelopingproperties throughout theUnitedStates. Hahnexplainedthat inorder forAvanti tobeablemove in, a lot of things had to fall into place. “The Cheesecake Factorywant- ed out of their lease, the second floor was already vacant, and the third and fourth floors were running out their leases. Uni- cowanted to remodel the exterior of the building so it seemed like a good time to vacate the entire building. “One thing about us taking over that space, we would only take it over ifwe got the first floor and the fourth floor because wewanted the rooftopdeck,” saysHahn. “So, therewouldhave been noway for us to do the construction on the building, un- less itwas vacant. Itwould’vebeen toomuchchaos, as youcan imagine.” A Small TeamDelivers Big Witha leasenegotiatedand secured, HahnandO’Neill quick- ly built their team. OZ Architecture was picked for the project, having worked with Hahn on a previous multifamily project in Denver. Amanda Johnson, being OZ’s expert in Boulder de- velopment, came on board and she brought along Quinlan Construction having worked together for many years. Round- ing out the teamwas Lauren O’Neill, wife of Patrick, who had designed the interior of the first Avanti. But, aswith the others, her involvement was purelymerit based. “I will say that as much as I knowmy husband loves me, if hewasn’t happywith the design and direction that we did for Avanti Denver, he would’ve had no problem hiring somebody else for Avanti Boulder,” jokes O’Neill, owner of Scout Interiors. “They know that I get Avanti not only as a designer, but be- cause I see it on such a different level froman owner-operator perspective, aswell.” The Transition fromCheesecake to Avanti As the team began to deconstruct the Cheesecake Factory space, they stumbled upon one positive from the previous tenant, thanks to that dictionary-sized menu. Hahn explained thatnot onlydid theyneedspace for the sixkitchensandroom for customers, a large back-of-the-house is needed for prep, dry storage andmore. “We were amazed,” says Hahn. “Cheesecake Factory has a massive menu and they literally had six walk-in coolers back there. They had so much dry storage. It was almost like it was designed for a food hall.” Unlikemany developers who delegate the creative vision to the designers, Hahn has significant creative input. “It’s amaz- ing to work with a client who also has a creative vision,” says Johnson, principal at OZ. “Rob was able to walk into the old Cheesecake space and imagine restaurants here and the bar over there. He knew it was a great spot. It was all of us coming together to figure out howto create the gritty, yet comfortable, environment that is Avanti and how signature elements can translate into an iconic space inBoulder.” Boulder’s Avanti features two bars, six restaurants and a coffee shop. Views from the rooftop are “jaw dropping.”