Posted May 17, 2016, 10:37 PM
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Join Date: Oct 2015
Posts: 2,235
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One Hundred Mill still dragging along. Article indicates they still haven't finalized financing, but do appear to have an agree with a restaurant, and hope to break ground this summer.
http://azbigmedia.com/azre-magazine/...he-groundfloor
Quote:
A short light rail ride from the Luhrs building to Tempe will bring you to another ground-floor groundbreaker.
Earlier in the year, Douglas Wilson Companies discussed plans for One | Hundred | Mill, in which a first-floor 10,000 square-foot layout resembles a Grand Central Station feel — a first floor packed with amenities for both travelers and residents.
“You can’t beat Grand Central, but for the size of Tempe, and the vast space surrounding it alongside the Tempe beach park, it’s going to be a great area for people to grab a coffee, get a haircut, or get their bike fixed,” explains Douglas Wilson Companies COO Nicholas Wilson.
Similar to Luhrs, One | Hundred | Mill has the historical appeal and design elements that tenants and patrons are looking for.
“There is a sort of craft culture,” Wilson says, “that seeks a vintage, yet accessible theme to be part of their community. There’s a lot of pride to be part of that.”
Although One | Hundred | Mill is navigating through the planning stages, the intent to include first-floor amenities and retail is still at the forefront. Wilson is currently seeking a co-anchor for the lobby space, considering a concept similar to James Coffee Company in San Diego (which includes a barber shop, bicycle shop, eyeglass store and boutique marketplace).
“We are finalizing the financing of the project,” Wilson says. “That would have us breaking ground this summer. We have a lot of things brewing, including an announcement pertaining to a local restaurant operator that we’re thrilled to work with.”
What can we learn from the framework of these mixed-use, ground-floor fixtures? That office tenants, urbanites and consumers want and are ready for more.
“They want to be able to go downstairs and grab a coffee and different kinds of food, then later be able to get a glass of wine or beer,” Wilson says. “It’s not only what the city demographic seeks; it’s also what we’ll need to retain our top producers.”
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