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architectural rendering (Exhibit 1) illustrates the commitment of the expinsion to the <br /> restaurant. <br /> First, the kitchen expansion is entirely within the building and usur•ps space that was part <br /> of the bar area. Seconcl, the seating in front of the stage has been reduced. Third, a <br /> hostess stand has been placed in front of the main entrance to aid in restauraut seating. <br /> rourth, the openings to the new restaurant space (which is necessary due to the location <br /> of the kitchen and the resulting traffic to and from the restaurant area by the wait staf� <br /> are arch w1ys. It separates the bar and restaurant while providing fiinctionality. <br /> Additionally, The Narrows Saloon h1s developed a new tnernt to reflect its expanded <br /> service. That menu is attached as Exhibit 6 and contains expanded appetizers, entrees, <br /> burgers, sandwiches and salads. Such service is not presently possible given the size of <br /> the current kitchen and the lack of cooking space. It reflects the commitment of The <br /> Narrows Saloon to its expanded role as an area family restaurant <br /> CONCLUSION <br /> � The Narrows Saloon has been an active conununity participant for seven years. The <br /> business and its owners have raised inoney for conununity improvement through the <br /> Navarre Dog Days event and have been active in the area chamber of conunerce. The <br /> new business plan for The Narrows Saloon involves greater comrnitment to its restaurant <br /> business to correspond to the changing demographics of the community. The space to be <br /> . - used is currently vacaut. The use proposed has already been detenniued to be coinpatible <br /> � with the zoning designition. The taxpayer has greatly modi�ed its plan in order to <br /> address the concerns of the City Council and the neighborhood: (1) outdoor service has <br /> been eliminated in response to noise concerns; (2) a centralized screened smoking patio <br /> has been pui in to reduce noise to the neighborhood; (3) parkiug use has been reduced in <br /> response to coilcerns regarding ftrture development; ��� tlle �7I1I1S have been altered to <br /> reduce the size of the bar and provide an attractive resta�uant setting; and (5) a new menu <br /> has been c(eveloped to correspond with the increased restaurant presence. The <br />