CNIB Redevelopment | 106m | 32s | ONE Properties | Wallman Architects

[Barnaby]

So this means we still have Bar Bricco and Bar Henry DT.

They nailed it with Va, so I'm happy to see what the restaurant will look like. Being closed on Monday is a head scratcher to me, though.

 

[Gus Haynes]

So this means we still have Bar Bricco and Bar Henry DT.

Plus the "new concept" that will replace the current Uccellino in early 2025. Downtown will remain well-served by Daniel Costa, and so will its westerly neighbor.

 

[Barnaby]

Everything that dude touches is good. I'll be there.

 

[Seamusmuldrew]

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Glad to see they have plans for the current space, would like to see more upscale dining downtown, not less.

 

[strata]

Had some friends stop by Olia this weekend now that it is open, and they snuck a few photos of the Lobby Bar, which should open up here very soon.

Looks AWESOME.

 

[strata]

This place is gonna do very well.

 

[Avenuer]

Olia is probably the nicest looking restaurant in the city now, sleek!

 

[Gus Haynes]

Even Va, for being a casual sandwich-and-coffee place, looks incredible.

Daniel Costa must have access to some deep pockets.

 

[strata]

I am going to assume those deep pockets (in this instance) are One Properties.

Investing an in A+ food experience on their main floor through a proven operator to add value to their residential above, and the entire building overall.

 

[David A]

IDK if this is the case or not, but what a concept - filling a building's commercial space with attractive tenants to enhance its appeal, as opposed to some residential buildings here that still have a lot of empty commercial space a number of years after completion.

 

[archited]

I believe @David A that the CNIB and their architects actually planned for a classy restaurant in this space (putting in place Electrical, Mechanical, and Plumbing rough-ins to suit); similarly Qualico has done the same for their project on 101st street. When planned for specifically it can greatly reduce the cost to a tenant of outfitting an eatery -- money saved can be spent elsewhere, an exceptional interior design for example.

 

[crisp]

Tried out Va this past weekend, great spot and great sammies. It's funny the sit-down space is so small and crammed, I felt that normally I'd complain about this. But instead, it felt like I was in a crammed sandwich shop somewhere in Italy which made me like it.

The street front though was so empty / uninviting / concrete dominated. The Jasper revitalization project in the West end here is going to have a massive impact.