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Business Development News

Construction to begin on $78M mixed-use development uptown

After lengthy delays, U Square at The Loop, a new mixed-use development planned for Calhoun and West McMillan streets just south of the University of Cincinnati’s campus, is finally set to begin construction in January.

For Clifton Heights, it means the largest development since University Park Apartments (UPA) was completed in the fall of 2005. But for residents, it will mean construction and traffic detours through much of 2012 that will transform a long-vacant piece of real estate into $78 million development.

The site once housed a smattering of drive-thru restaurants and a small collection of historic building stock, but was cleared in 2003 to make way for the development. The project then became entangled in a messy eminent domain case with Acropolis Chili and Inn the Wood restaurants which did not end until 2005 when UPA was completed across the street.


The $78M U Square at The Loop development is set to break ground in January 2012.

“While there is undoubtedly a lot of work converging at once, we have phased a lot of other work in prior years,” explained Clifton Heights Urban Redevelopment Corporation (CHCURC) director Matt Bourgeois in reference to various streetscaping projects, renovation of Classen Park in 2010, and construction of 65 West Apartments in 2011.

Developers anticipate groundbreaking on U Square at The Loop to take place in January 2012 on more than 150 apartments, two parking garages totaling 750 spaces, office and retail space. The final hurdle has been financing, and was finally cleared when the University of Cincinnati (UC) signed a lease on 40,000 square feet of office space for its Campus Services Department.

The lease signed by UC then triggered the signing of several retailers which had signed letters of intent on approximately nine-percent of the development’s total street-level retail space. Those retailers include DiBella’s Old Fashioned Submarines, Great Clips and Firehouse Subs.

Growing Pains
Final drawings and permit acquisition for the project are currently underway, with site excavation set to begin soon. Developers say that the project’s two blocks—one primarily office and one primarily residential—will undergo construction simultaneously, with the residential component set to begin in late February and the office component to begin in mid-April.

Though the smaller office block is expected to be complete by the end of 2012, developers do not expect the site’s residential component to be finished until July 2013. At the same time, city officials will continue streetscape improvements throughout Clifton Heights which will include two phases of work in the spring of 2012.

“Both projects are a part of the original urban renewal plan from 10-plus years ago and they are finally coming to fruition,” Bourgeois stated. “I wouldn’t discount the “growing pains” that are part of that, but I think that was to be expected and it becomes simply a matter of planning and managing a difficult scenario with the construction and maintaining good communication.”

A future phase of the development at U Square at The Loop includes the vacant “Gateway” site at Vine Street and Calhoun Street. There, a mid-rise office building is envisioned at what would become the junction between Uptown and Downtown streetcar lines.

“Our goals [set forth in the urban renewal plan] are being met and that is certainly something to celebrate,” concluded Bourgeois. “This is a continuation of that work, and another hugely positive step towards the rejuvenation of the Clifton Heights business district.”

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Business News

Main City Station to create new Asian food concept, co-op space in Over-the-Rhine

Sushi Bears PartyA little over a year ago, Dan Wells opened Sushi Bears, a health-oriented food stand in the center of Findlay Market, selling veggie sushi and other specialties. After opening up the brand to two other “Bear” varietals (Indian – Bolly and wheatgrass lemonade – Sippy), and finding a popular niche in offering food lessons and sushi-making parties, Wells is expanding his concept.

Wells informed UrbanCincy in an exclusive interview that he will open a grab-and-go Arner-Asian food shop, a small grocery, and several small co-op spaces at the corner of Orchard Street and Main Street in Over-the-Rhine (map). The location was most recently home to the CS13 art studio space, and at 1,700 square feet, was a daunting space for just one business to fill.

“After looking all over, this building’s rent was a steal at nearly half of what other locations were charging,” Wells explained. “I’m not one to turn down a good deal, but I don’t need that much space – so that’s why I thought, let’s open this up to other people who are in my shoes, who are looking for something in the $300 to $500 range.”

At this point, the idea for Main City Station was born. Wells says that he plans to section off the expansive space into several smaller units and give entrepreneurs a chance to open a small store.

“Why not take a risk, for $400 more a month, and get a space where I can provide three or four other people with what I was looking for,” said Wells. “I think it’s a good thing. I don’t know who’s going to want to be in there, but I can imagine all sorts of different people – art studios to retail and everything in between.”

Sushi Bears will take up the forefront of the floor plan, and the remaining units will be constructed into approximately 225-square-foot spaces that can be built to suit. Wells says that the rent for the co-op spaces will include utilities, cable, internet and a security system.

While Wells’ business is focused around his love for the city, he says that the majority of his business has come from selling Indian food and sushi-making lessons to suburban customers.

“There’s a great opportunity for crossover with Main City Station,” Park+Vine owner Danny Korman said of the potential synergies between Wells’ new operation and his business. “We’re so lucky to have a wide variety of customers who come in and support Park+Vine, many of whom live outside the city limits.”

The Sushi, Bolly and Sippy Bears space will add a unique offering to the burgeoning Main Street business district. Initially Wells will sell grab-and-go sushi and microwavable Indian food, and will eventually expand to table service following the build out of the establishment’s kitchen. The grocery aspect of the store will also be a first for this portion of Over-the-Rhine.

“When you’re doing sushi, you want to carry produce,” Wells explained. “We’ll carry all the things you need to make sushi, even if you don’t use it to make sushi.”

The market may also serve as a precedent for other retailers to build upon, not only with the co-op element, but also by having a reasonably priced, small-scale store offering grocery staples south of Liberty Street. Those interested in renting space from Wells can send him an email.

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Business Development News

Aquaponics project hopes to bring fresh, locally produced fish to Cincinnati

Local, organic fish are difficult to come by in Cincinnati, and experts do not recommend consuming fish caught from the Ohio River very often. A company called Self-Sustaining Enterprises (SSE) is looking to fill that void with an innovative practice that will bring locally grown, organic fish to the Cincinnati region.

Based in Mason, Ohio, SSE started an aquaponic tank in Jos, Nigeria and is now bringing the prototype to Cincinnati. The aquaponics system works by combining fish farming techniques with hydroponics to create a faux river ecosystem.

Fish fingerlings (perch, catfish, and tilapia in this case) are then grown in the tank. The waste from the fish – ammonia and nitrates -provides food for the plants that are on the surface of the tank where they purify the water by soaking up the nitrates and ammonia.

“Aquaponics is perfect for an urban community,” said Self-Sustaining Enterprises CEO Chuck Proudfit. “We can raise fresh fish and vegetables in a high-density fashion, harvest and deliver them the same day.”

Proudfit says that the goal of the project is to provide fresh fish and produce to local restaurants, food co-ops, and other sources. The locally sourced fish would then leave a smaller carbon footprint behind than fish shipped in from other parts of the world. Another benefit of the system, experts say, is the elimination of the risk of harmful runoff common amongst fish farms.

“With an aquaponic tank the problem [of harmful runoff] is eliminated due to merging aquaculture and hydroponics into a closed-loop system,” explained Pete West, an engineer with Procter & Gamble who donated funds to the endeavor. As West explains, water then only has to be replaced due to evaporation or the removal of solid waste at the bottom of the tank.

Aquaponics is not a complete slam dunk however. Unlike a natural habitat for a fish there is a risk of overcrowding since the fish have only a few hundred feet to swim. This overcrowding makes it necessary for the nitrate, ammonia and pH levels to be checked daily. The more fish that are added to the confined habitat increases the likelihood of high nitrate and ammonia levels – which could cause illness among people consuming the fish.

SSE’s 700-gallon aquaponics project in Cincinnati is operational now, and has the ability to produce 1,000 pounds of fish and fresh produce. Company leaders say that both the fish and produce are growing well and should be available within six to twelve months.

This story was researched and written by UrbanCincy contributor Hailey Mahan. If you are interested in becomming an UrbanCincy contributor please email your resume and field of interest to UrbanCincy@gmail.com.

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Business Development News

Moerlein Lager House takes shape at $120M Phyllis W. Smale Riverfront Park

The new 45-acre Phyllis W. Smale Riverfront Park is making tremendous progress just south of The Banks development along the Ohio River. Phase 1 of the $120 million project is now visually recognizable and the final pieces will soon come together in order to reach its projected completion date in spring 2012.

One of the most anticipated elements of phase one is the Moerlein Lager House. Once complete, the 15,000-square-foot establishment will become the region’s largest brew pub ahead of the Hofbrauhaus just across the river.

In this latest round of updates, Christian Moerlein owner Greg Hardman discusses the inspiration for the dramatic mural that will greet customers as they enter the Moerlein Lager House.

In addition to the Moerlein Lager House, phase one updates also include the Walnut Street Fountain & Stairs, Bike Mobility Center and Ohio River Trail.

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Business Development News

Park+Vine adds new vegan lunch offerings

Starting today, earth-friendly corner store Park+Vine will begin offering a variety of lunch time fare during the week as an expansion to their grocery selection and coffee bar. Melissa Cox-Howard, a former chef at Melt, helms the new menu and makes every dish from scratch.

Cox-Howard, or Missy, has a fascinating culinary history that has paved the way to her newest adventure. Born and raised in Cincinnati, Missy became a vegetarian in 1978. A year later, she started cooking.

Vegetarian-friendly fare was something of an anomaly in the restaurant world at the time, so Missy did most of her cooking at home. She made her way down the Mississippi and worked aboard the Mississippi Queen, cooking and serving in restaurants in the South for 5 years.

By 2001 she was cooking and feeding rock bands that came into town to play Southgate House “yummy, energizing food. The kind that gives you energy and hutzpah to get you through the day.” Her band mate Chris Schadler, now of MOTR Pub, loved what she created and encouraged her to share her skills with others.

After working at Melt and meeting Dan Korman, proprietor of Park+Vine, expanding into Over-the-Rhine seemed a natural choice. “I’ll be doing a number of things in one little lunch hour,” explains Missy. “It’s about flavor, supporting local, practicing what you preach, and a good time. The food should do all of those things for you when you eat. Of course it will be vegan (it IS Park+Vine), but it will be so delicious you’ll want to order it again.”

The initial lunch offerings will be available Monday through Friday, 11am to 2pm. The menu for today focuses on the season and weather – light, cold, raw. Barbeque tofu sliders, smoky potato salad, sesame noodles, and cold cucumber salad will be some of the offerings on the new lunch menu. Sampler platters will be available for eight dollars.

“I want to make food like my Grandma Mertie did,” says Missy. “She made it the old-fashioned way, and it tasted delicious. I do that too, but with a vegan, healthier, not so full of fat twist. Good for you does not have to mean tasting terrible!”

Photo by Jenny Kessler for UrbanCincy