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A Seattle City Council committee took a step forward Tuesday in rezoning South Lake Union, Lower Queen Anne, and Downtown neighborhoods.

The Council’s Planning, Land Use, and Zoning committee voted 3-0 to forward the legislation, which would allow taller building heights in exchange for affordable housing.

Councilmember Lisa Herbold expressed her concerns on the equation used to determine the heights and suggested she could provide amendments in the future.

As crafted, the legislation would allow buildings up to 40 feet taller than the current code, depending on the amount of affordable market units within the building.

Councilmember Rob Johnson, who chairs the committee and presided over multiple amendments, acknowledged there will likely be changes to the legislation before a full Council vote on April 10.

Syndicated from King5 News.

Central atrium inside Allen Institute.  Photo: Anthony Bolante/Puget Sound Business Journal

Science, art, and efficiency integrate seamlessly, not unlike our own left and right brains, in the architecture and structure of The Allen Institute building, located near the southwest bank of Lake Union. The large, LED-driven installation on the exterior façade, which is based upon neural brain activity and perception, transitions between colors and layered images. And among other unique building features is the engineering marvel of corralling existing mineral springs so a building could reliably stand on the site. The Allen Institute at 615 Westlake Ave. N. encompasses three entities: the Allen Institute for Brain Science, Allen Institute for Cell Science and Paul G. Allen Frontiers.

Allen Institute exterior. Photo: Lara Swimmer Photography

According to Puget Sound Business Journal, philanthropist Paul Allen’s 270,000 square foot, 7-story building has now won two awards from Engineering News-Record: ENR Northwest’s “Project of the Year” and Best “Higher Education/Research” project. Only 20 real estate developments were given commendations this year for any “Best of the Best” category. The two awards mentioned were given to the Allen Institute, in ENR’s words, “for achieving the promise of a collaborative concept, overcoming dewatering and structural challenges, and preserving a historical site.”

Dewatering? Structural challenges? What historical site? Well, “dewatering” refers to the mineral springs mentioned earlier; they bubbled up during initial excavation, which had to be addressed so the structure of the building wouldn’t buckle. Especially since the P4 parking garage is 34 feet below water level. Through a series of dewatering wells built during construction and careful monitoring over time of water pressure on shoring walls (more than 100 of them), the team was able to determine that the structure would hold. Because of a clever treatment system that filters the ground water so efficiently that it is released into Lake Union cleaner than the actual lake water, the WA Department of Ecology approved it.

Looking east toward Lake Union.

The integrity of the former Ford and Pacific McKay car showrooms on-site, designated as a historic landmark, needed to be considered. Pioneer Masonry catalogued, disassembled, and stored any protected components from the buildings, especially the terra-cotta façade which was later reassembled using a virtual 3D model made previously. The new building was built to wrap around the older ones.

The new Allen Institute building wraps around historic car showrooms.

The interior of the facility has interesting features as well. Studio SC built the external public artwork called “Pathways” that adorns the exterior, but also provided wayfinding graphics/ signage within the building. The central atrium of the building is built to promote easy access between labs and offices, between co-workers in different departments. The excess heat produced by the data center, which stores a huge amount of information, is effectively re-routed to provide heating and cooling for the building. Besides the data center, the institute also has wet and dry labs, an electron microscopy area, auditorium, and a center for education.

Studio SC’s public art installation “Pathways”, exterior.  Photo: Lara Swimmer Photography

Paul Allen, who initially made his fortune as co-founder of Microsoft, began this non-profit in 2003 to study the workings of the brain in an “open science” model (greatly simplified, meaning easier access to scientific knowledge and research). An interesting link to explore, the Allen Brain Atlas, gives a peek into the depth of what is studied here.

 

Owner/Developer: Vulcan Inc.
General Contractor: GLY
Lead Design/Architect Firm: Perkins+Will
Subcontractors: BOLA Architecture + Planning; Candela; Sparling; Coughlin Porter Lundeen; McKinstry; Affiliated Engineers NW; Valley Electric; GeoEngineers; Pioneer Masonry

Dine Around Seattle returned for 2017 on Sunday, March 5th, and a couple of SLU restaurants are participating! Dine Around Seattle is a little bit more fun than Seattle Restaurant Week, in that the restaurant isn’t limited to the three-course prix-fixe format of appetizer, entree, and dessert. Instead, Dine Around Seattle allows a little bit more flexibility, so that the restaurants can show off the things that they specialize in. After all, Dine Around Seattle is intended to support local businesses and what better way to do that than by letting the restaurants show off their best?

Photo source

According to the program’s website, “For fifteen years, Dine Around Seattle has connected tens of thousands of residents with the best of Seattle’s restaurants, contributing millions to our local economy and strengthening our community.”

Dinner at participating restaurants ranges from $22 or $33, to $44 depending on the restaurant and their offering. Chandler’s Crabhouse, Vestal and Flying Fish are all participating,

Dine Around Seattle continues Sunday to Thursday each week through March 23rd, so visit these SLU restaurants and enjoy a discounted meal, while supporting local businesses. Enjoy!

Daniels Broiler, situated on the shores of Lake Union, has been a Seattle landmark of fine dining for what seems like forever. With its sweeping views of Lake Union, Queen Anne and Gasworks Park in addition to its incredible menu of USDA prime steaks and chops, all prepared impeccably, Daniel’s has always been the go-to venue for holiday and celebratory meals, fine craft cocktails and some of the best steaks you’ll ever enjoy.

Recently, people have been up in arms as rumors swirled regarding the possible closing of Daniel’s Lake Union location, due to Vulcan Real Estate’s plans to redevelop the pier on which it sits. Those fears were somewhat put to rest this week when the Seattle Times reported that Daniel’s on Lake Union will not close, but will merely move to a nearby location, still along the shores of South Lake Union. It seems fabulous steaks and sweeping Lake Union vistas will remain on Daniel’s menu for years to come, and we’ll drink to that!

Over the years, Daniel’s Broiler has become a local fine dining legend in the Seattle area, synonymous with delicious, high-end meals, superb craft cocktails, incredible views and live music, outstanding service and a seemingly never ending parade of Seattle’s most interesting and beautiful people to be found on any given night, enjoying a bite or a sip. However, many of us who have grown up in the Seattle area, (particularly those of us under a certain age) know very little of the famed steakhouse’s origins.

Daniel’s has been owned and operated by The Schwartz Brothers Restaurant group since 1981, and has changed very little since its beginnings at the Leschi Marina in 1980, but it’s true roots go much deeper than that. Daniel’s Broiler was started by a man named, well, Daniel, believe it or not. Daniel Jack Sandal, to be specific.

Daniel Sandal, a born and bred Seattleite, grew up in The Emerald City’s Wallingford neighborhood, graduated from the now closed Lincoln High School, and got his start in the food industry at the World-Famous Pike Place Market. Daniel’s Grandfather, Dan Zido, founded “Dan’s Better Meats” in Pike Place Market in 1910, and it was there, (in a space at the market that is now known as the home of Italian favorite, Il Bistro) that Daniel began his love affair with meat, as a third-generation butcher.

Eventually the butcher shop moved upstairs in the market, to where you will now find “Don and Joe’s Meats” (unsurprisingly, Don and Joe are related to Dan, and have kept the family tradition of quality cuts alive in Pike Place). Dan took over the family business when his father retired and decided to expand their wholesale business drastically, with their meats soon being featured at Seattle’s finest restaurant, including Canlis, The Fairmont Olympic Hotel, The Space Needle and plenty more. He also started a daily-delivered, fresh-ground meat patty service for local favorite burger joint, Dick’s Drive-In, helping to make those burgers we all know and love so darn scrumptious.

In the Early 1970’s, Dan began his foray into the restaurant world as a restaurateur himself, co-founding Benjamin’s with partner Arnold Shain. The success of Benjamin’s fueled Dan and Arnold to continue on in the restaurant game, with the opening of The Gasworks Restaurant, but eventually, they parted ways as partners.

In 1980, at the ripe, young age of 40, Daniel decided it was time to start his own place, a place for steaks and chops so terrific, people would fall in love, and that they did. The vision for the original Daniels Broiler was to be Dan’s own take on the fine dining he had grown up with in Seattle, drawing heavy inspiration from places like Canlis, but staying true to the steakhouse theme with top quality steaks and chops consistently available and prepared perfectly.

Daniel’s was a sort of experiment for Dan, as he had only ever opened and operated restaurants with partners prior to Daniel’s Broiler. He was once quoted as saying “I wanted to see if I could do it, I did it on my own so I didn’t have to deal with other’s dreams and problems and wouldn’t be at anyone else’s mercy.” And do it, he did. Daniel’s Broiler became a success from the very beginning, in its original home, located on the glistening shores of Lake Washington in the Leschi Marina.  At the time, this was a convenient location for Mercer Island and Bellevue residents, until they closed the I-90 entrance and exit on the east side of the tunnels when the second bridge was built.  Today, the original Daniel’s location serves the Mount Baker, Leschi, Madrona, Washington Park, Madison Park and Denny Blaine neighborhoods and a slew of long-time customers. 

Since being purchased by the Schwartz Brothers in late 1981, they have made very few changes to Dan Sandal’s original concept for the restaurant. The Schwartz Brothers did expand the Daniel’s brand to include locations in Bellevue (opening in 1989) and the location we all know and love, on the shores of Lake Union (since 1999), where Dan and Arnold’s first venture, Benjamin’s, once lived.

Dan Sandal passed away in 2012, but left behind a much loved and delicious legacy in Daniel’s Broiler. While many people find success in the Seattle restaurant scene, few reach the iconic status of Daniel’s Broiler, nor do they stand the test of time, untarnished and as beloved as ever the way Daniel’s has.

Daniel’s Broiler has been a Seattle staple for over 35 years, in 3 different locations, and it doesn’t appear that that will be changing anytime soon. While the Lake Union location may be moved slightly to make way for the inevitable growth and changes of a bustling city, it’s good to know it won’t be going far.

It’s almost time to lace up those running shoes and sign up for the annual Hot Chocolate 15/5k run! This year’s yummy and fun event kicks off on Sunday, March 5th at Seattle Center How’s that for a great way to spend the first Sunday-Funday of March, both for seasoned runners and first-timers who aren’t afraid of a challenge!

The fun begins bright and early at 6:45a.m. with the 5K and the 15k starts at 7:55a.m. Race participants can expect a fun, well organized and challenging race through the heart of beautiful Downtown Seattle (hills and all!), a fabulous SWAG bag of goodies to take home, of course, delicious chocolate. Talk about motivation to finish strong!

If you’re looking for a fun way to spend your Sunday while getting a great workout, consider signing up for this once-a-year event. The challenge is worth it to get to the Post Race Party where runners will enjoy music, a family friendly environment and a ‘finisher’s mug’ filled with hot chocolate, chocolate fondue and delightfully dippable treats. Don’t count the calories, you will have more than earned this chocolate indulgence!

The Hot Chocolate Run isn’t just a great way to spend a day off. The Hot Chocolate Run is partnered with Ronald McDonald House Charities, helping to provide a home-away-from-home for children and the families of children being treated at Seattle Children’s’ Hospital, at little to no cost to the families. A portion of the proceeds from signing up for this race will go to this outstanding cause, helping to make a real difference in our community.

Not into running or chocolate? That’s fine! But be aware, this race will take place in Downtown Seattle and along many main roads and thoroughfares, so you will want to plan ahead for any travel on that day. Take a look at the map (left) to see the route and read the chart below for a street closure timeline, to help you plan your day.

This event is great to do with friends, family or even by yourself. You’ll probably leave with new friends after a little friendly competition! This event brings together people from all over the city and state, so get out there, mix, mingle and help build a wonderful feeling of community in our fair city. Sprint into Springtime at this fabulous annual event, get a good sweat on and maybe even make some new friends….oh and eat chocolate! Do we really need to sell you on this?

 

For more info on this event, road closures, the post-race party and more, visit the Hot Chocolate Run website here.

 

 

 

Anticipated Road Closures:

Street Closure From To Side of Road Closure Time Anticipated Opening
2nd Ave Thomas St Broad St Whole Road 6:15AM 9:10AM
Broad St 2nd Ave Elliott Ave Westbound 6:15AM 9:15AM
Elliott Ave Broad St SR-99 NB On-Ramp SB One Lane 6:15AM 9:20AM
Elliott Ave SR-99 NB On-Ramp Western Ave Whole Road 6:20AM 9:20AM
Western Ave Elliott Ave Spring St Whole Road 6:20AM 9:40AM
SR-99 Bell St John St NB Lanes 6:15AM 11:15AM
SR-99 Western Ave John St SB Lanes 6:15AM 10:25AM
Aurora Ave Denny Way 45th St NB Lanes 6:15AM 11:15AM
Aurora Ave 38th St Denny Way SB Lanes 6:15AM 10:25AM
Harrison St Aurora Ave Dexter Ave Whole Road 6:25AM 11:15AM
Dexter Ave Harrison St Mercer St SB One Lane 6:25AM 11:15AM
Mercer St Dexter Ave 5th Ave East Bound Lanes 6:25AM 11:20AM
5th Ave Mercer St Thomas Ave SB Lanes 3:00AM 12:00PM
5th Ave Mercer St Thomas Ave NB Lanes 6:25AM 11:25AM

 

Washington State Ferries announced today the sale of its smallest retired ferry, Hiyu, to Menagerie Inc. The 50-year-old ferry officially changes hands Wednesday, Feb. 8, when it will be towed from the Eagle Harbor maintenance yard. The new owner plans to repurpose the vessel as a floating entertainment venue.

 

The Hiyu is about 162 feet long and can carry about 34 vehicles. It began ferrying passengers across Puget Sound in 1967, but it was put in storage back in the ’90s. WSDOT has been using the ferry as a relief vessel in recent years.

“We make every effort to keep our retired ferries operational, instead of being sold for scrap,” said WSF Chief of Staff Elizabeth Kosa. “I’m pleased the Hiyu will continue to serve Washingtonians on the water in her second life as a floating entertainment locale.”

New life for Hiyu

Hiyu sold for $150,000 to Menagerie Inc. The company got a deal. That’s half of the original auction price of $300,000.

WSDOT expects to turn over the keys to the new owner on Feb. 8. But locals need not miss the classic ferry boat too soon. It will be towed across Puget Sound from Eagle Harbor at Bainbridge Island, pass through the Ballard Locks, and to Lake Union in Seattle.

That’s right. Hiyu’s new home will be on Lake Union where it will become a floating entertainment venue. The idea is not too far-fetched. There is already one ferry on Lake Union that was converted into a venue — the M/V Skansonia.

If you’re kicking yourself for missing out on the Hiyu, don’t worry. WSDOT is auctioning off one other ferry boat — the M/V Evergreen. It’s a bit bigger, and the auction deadline has come and gone. WSDOT reports that it is negotiating with parties to sell the boat, but no official deals have been made.

Syndicated from MyNorthwest.com

One of the newest commercial buildings in the neighborhood, 400 Fairview, has been filling up quickly with Seattle-area companies who are relocating from outlying areas to flock to the growing hub in South Lake Union. The latest to join is Delta Dental, who announced on Wednesday this week that they had leased the last available space in the building.

Photo source

Delta Dental has leased 61,000 square feet in the 14-story, which will be designed by architecture firm NBBJ and built out by Foushee & Associates. The company will move in this summer, from their current headquarters location in Northgate.

According to Delta’s CEO Jim Dwyer, the company was drawn to South Lake Union as a leading innovation district in the U.S.

Delta Dental was founded in 1954 here in Seattle, and currently provides dental insurance coverage to more than 2.6 million people around the country. The company also works to expand access to dental care with the Washington Dental Service Foundation.

An office building that Amazon currently occupies in South Lake Union was just sold for $268.9 million – one of the priciest sales in the region according to the Seattle Times. It was previously owned by Schnitzer West, and has now been dealt to TriStar Capital and RFR Holding.

Photo source: Schnitzer West / Michael Walmsley Photography

The recently sold building, at 501 Fairview Ave N, is called Urban Union. It has 12 stories and a distinctive cube-like door, with a total of 290,000 square feet. Urban Union opened last year, which was followed with a $10.5 million alteration for a 12th-floor rooftop, fitness center and more.

Although it is one of the most expensive sales this region has ever seen, at approximately $925 per square foot, our recent history indicates that this isn’t unusual. KOMO Plaza sold last month for $276 million (and that’s an older building, albeit a different kind), and other office buildings in the Lake Union and Downtown areas have sold for more total money.

Current Biosphere Construction. Photo by Greg Gilbert/The Seattle Times

The three, new glass biospheres, which are part of Amazon’s new campus covering three blocks in the South Lake Union area, continue taking shape. Their 36-story adjoining square tower opened for business on November 7th, 2016, with the announcement “Hello World” in the window. This is the 2nd new building site move-in for Amazon in recent months.

Biospheres under construction, April 2016. Photo by Kevin Lisota/GeekWire.

The round, 5-story spheres are located at Lenora Street and 6th Avenue on the north end of downtown Seattle, and are designed to promote out-of-the-box thinking for 800 employees while serving as a nature conservatory. The idea is to promote creative thought in a relaxed, inviting work environment and provide a memorable iconic structure for the downtown core. They will include waterfalls, extension bridges, a river, and thousands of plants (U.S. and international), so employees and guests can connect with nature while at work. Retail spaces will also be opened within the spheres as well. Employees will have a cafeteria available on-site or always have the option of eating their lunch amid the climate-controlled gardens (set at a pleasant, not humid, temperature for humans during the day).

Photo by Greg Gilbert/The Seattle Times

According to The Seattle Times, the Amazon company has hired a seasoned, full-time horticulturist, Ron Gagliardo, formerly of the Atlanta Botanical Garden, to manage these spaces. Principal architect at NBBJ, Dale Alberda, initially proposed a round, rather than square structure, which the committee responded well to. So now this out-of-the box structure is becoming a reality, and will fully open in late 2017 or early 2018.

By Megan Hill, for Seattle Eater

South Lake Union’s restaurant scene continues to go bananas, and the Central District’s Vietnamese favorite, Ba Bar, has recently joined the fray.

Photo credit: Seattle Eater

The new Ba Bar opened earlier this month as the headquarters for the restaurant’s popular pastry program. Now, you can grab macarons, kouign amanns, croissants, doughnuts, and more starting at 7 a.m. on weekdays in SLU.

Much of the rest of the menu is the same as the Central District location, but expect chef/owner Eric Banh to start introducing additional options soon, like mi quang, a bright yellow turmeric-infused rice crepe with a thick stock served with items like pork spare ribs, prawns, chicken, and squid. Banh also promises upcoming family-style meals on weeknights.

Eater paid Ba Bar a visit to scope out the space, which feels reminiscent of its original counterpart, with modern flourishes and edgy graphic art. A major departure from the first location is the central bar, though, which ties together a much larger space. Check it out for yourself.

500 Terry Ave N, (206) 623-2711, website. Open Monday to Friday 7 a.m. to 11 p.m., Saturday and Sunday 10 a.m. to 11 p.m.