Quote:
Originally Posted by logan5
Most restaurants don't want a generic retail space with a blank facade because the message it sends is that their food is generic and bland. That's why East is East dramatically altered that awful facade.
Restaurants will go into the rougher areas of Vancouver, like the DTES because they want a character space.
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I can list numerous restaurants that have been great operating out of new buildings. Como taperia, one of my favorite restaurants in vancouver, has no problem operating out of a new building. Cultivate tea next door is awesome. Itsumo is a great japanese store nearby. Zarak by Afghan Kitchen is dope. My fav viet noodle joint Pho Quynh Express is thriving. Benkai Ramen on cambie is great. Thierry Mount Pleasant is super popular as well. Every new retail venue gives entrepreneurs a chance at creating something new. Some of them may be great, some not so, but at least they had a chance to make their vision come true.
many restaurants also go out of their way to modernize the facade of old retail spaces, like superbaba, published on main, Osteria savio on Kingsway, paul cafe boulangerie on Robson etc. On the other hand, "unique spaces" operate some of the most generic businesses in vancouver, such as brewhall, cartem donuts on main and 6th. Of course I would love high volted brick industrial conversions if vancouver had any.
But frankly the standard architecture vancouver inherited looks like this; its both low effort and low quality The generic 70s stroad architecture isn't an inviting restaurant space.
Making sweeping statements like "Most restaurants don't want a generic retail space" is simply false. Great restauranteurs will make any space work if there are young people with disposable income.
Retail rent will also cost less if there is a greater supply of retail venues as well, especially on quieter streets.
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