^^^Every time I see that "holiday skyline" shot I am disturbed that the owners of the TransAmerica refuse to do the obvious: bathe the sucker in green light and put a star on top.
Just a moment before, this huge piece (you're seeing about a quarter of it) the crane is moving was flying out over the side of the building. Unfortunately, by the time I got in position they were bringing it in.
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My other car is a Dakota Creek Advanced Multihull Design.
Is it just me, or is there sort of an optical illusion in that last pic, which makes 50 fremont look closer than Millenium, thus making Millenium look taller? hehe, anyways, nice pics! I can't wait until this tops out...
^^^I saw the same illusion. I always have trouble judging comparative heights from photos. But 301 WILL really be taller than 50 Fremont--just not yet.
Now that they are above ground with the amenities building, you can see the outline of how the building will front Mission. It pulls back between the tower and the midrise creating a small plaza area. I wonder if this is where they'll place the restaurant entrance, creating a sort-of visual buffer between it and the bustle of the sidewalk.
I'd like to get a photo of it from above, but there are restricted access commerical buildings across the street. Maybe I can pretend to be a Heald College student.
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My other car is a Dakota Creek Advanced Multihull Design.
An article in today's Chronicle gives a few more details on the restaurant going in here, including the name: RN74, and some other interesting factoids about the building.
I posted the whole article in the San Francisco Retail Scene thread (a few posts down on the linked page).
Here are the Millennium-related bits:
Quote:
Homeowners in the under-construction Millennium Tower each will get a temperature-controlled wine locker, a 20,000-square-foot clubhouse and nationally known restaurateur Michael Mina.
Quote:
In less than five weeks, Millennium Tower sold $100 million worth of condos, according to Richard Baumert, managing director of Millennium Partners. He credits a lot of the hoopla to Mina, whose self-named San Francisco restaurant in the St. Francis hotel is one of the toughest-to-get reservations.
"Michael is a very recognizable name in San Francisco," he said. "And Rajat Parr, Michael's wine director, is one of the most celebrated sommeliers in the world. Our intention was to find the best names who would add distinction to the project."
In addition to operating what will be called RN74, a restaurant and wine bar in the 419-unit building, Mina and Parr will be responsible for food and beverage service for the residents' private dining room on the tower's second floor, where homeowners can either order off the RN74 menu or a special menu created just for them. Parr will set up the wine service and help with the clubhouse's tasting room, where residents will get their own cellars to store up to a case of wine each.
"What we found during our research for the project is that San Franciscans are obsessed with three things: food, wine and fitness," said Baumert, adding that in order to sell units that range from $700,000 to $12 million, they have to give the people what they want - a professional fitness center, fine wine and good food.
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My other car is a Dakota Creek Advanced Multihull Design.
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