Okay, the first uh application 101 North Park Square.

Somebody here.

Yeah, all right.

Just come up and introduce yourself and tell us a little bit about your application, and we'll see if there's any questions.

Sure.

So uh my name's Mike Fuller.

Uh I'm the chef at Max Chop House now.

I'm a partner in Max Shop House and Max Raw bar and another restaurant out in Lawrenceville called Perry Street Chop House.

So I'd like to take the sugar cakes bistro as it is now and uh convert it into uh French bistro, uh kind of a casual French restaurant that kind of goes back to my roots as a chef.

Every chef kind of starts in the French cooking, it starts with the education and terminology where you learn all the basics and uh the knife skills, everything kind of comes from French cooking, uh so it's kind of a return to cooking for me.

Uh it's a very personal project for me.

Uh Bichot Beau Garçon, Beau Garçon means beautiful baby boy or sweet baby boy, which is what I'd call my son all his life.

Uh so it's kind of a love note to my son, and it's just a very personal project for

me.

Uh as far as the elevation goes,

uh

see on the picture here.

The biggest change will be to add the windows.

You can kind of see an outline where the windows were originally.

Um Mr.

Goldstein was showing me some pictures back in the 1960s where there was three sets of windows in the front there.

So anyway, we've got we're just kind of taking it back to the original and adding the windows across the front uh top, and then where the sign is currently now is covering a row of windows, so we'll move the sign kind of up a row and expose the windows that are underneath

there.

Uh the paint, it'll just be a paint refresh, it won't be a change of color or anything like that.

Uh it just kind of a pressure wash and and clean it.

Uh another big element uh down below that you see the max the marquee sign on the corner where Max is.

I'd like to do a blue and white marquee sign that's just says bistro, and I think that's pretty much how the restaurant will be be identified as the as the bistro on the Marietta Square, and then on the small you know, molding trim part right there, it'll say bogarcon.

What was that last point I was looking at something?

Uh on the right there where it says mercy on that sign, it'll say bogarçon.

So it'll be a marquee sign on the corner that says bistro, and then the on the there'll be like eight inch brass brush brass lettering that says bogar.

Oh thanks.

So

it's really it's there's not a lot of change to the front.

It's more of a kind of a cleanup.

Uh you know, we'll we'll uh Ted's been in there with sugar cakes for 20 years, so it's just kind of a refresh uh on the front of the building.

When do you think you'll be be open?

Uh we're shooting for February.

So it's that'll be it'll be closing uh probably the second week of November, and then uh 90 days of construction, and then hopefully hopefully uh Valentine's

Day.

Any other question?

So how big is the round sign, the rounded sign gonna

be uh

the one that says Bogar Son on the wall?

I mean independent I thought I understood one to be similar to this.

The other one on the left there.

No, no, the max on the same page one line.

The one that says max one that says max okay,

okay.

So that one's

the oval sign is the other.

Okay, I'm

fact.

So so the bistro sign, I imagine it to be about 48 inches, uh maybe 48 by 10, something like that, 48 by 12.

Okay.

Um and then the bogar son will just be brass lettering on the wall itself, and that I imagine that to be somewhere around eight inches.

Okay.

So where it it says now, like the sugar cake sign, uh you're taking that off.

Uh

right, and I I can't see what it says on the drawing there, but it's uh there's actually a row of windows that's underneath the sign

now.