Planning Board - Regular Meeting

Okay, I'll call this meeting of the Planning Board of the Village of Cold Spring to order. First on the agenda is some minutes from last time. So let's do a quick review and we'll move on to the public hearing. Anything of note?

No, I'm fine with it. I'm all right with that.

I would like to make a motion.

I make a motion to accept the minutes from June 11th as written. All in favor? I second it.

I'll second it. All in favor? Aye. Aye. All right.

We can move on to one of our public hearings, a continuation of a hearing from Last week, someone liked to make a motion to reopen the public hearing.

Which one?

This for 157. Yeah, 157.

I'd like to make a motion to open the public hearing regarding 167 Main Street, change of use. Second. Second.

All in favor? Aye. Aye. OK. Reckon. Have we received any public comments since last time? Okay. Chris, you're on the line. Yes, I'm here. All right. You're not driving.

No, she is.

Any changes to the plans since last week?

Nope.

Everything's the same. Okay.

Did you hear from the county?

Yes, we did. They made no comment. Okay. So we're good.

Yeah. Um, local determination. Um, and if there's no other public comment, then I think motion to close the public care.

Wow. Make a motion to close the public care. Second.

Okay. Uh, board. Uh, so a couple of things that we have to, uh, decide on before we can, uh, decide what to do with the application. So, um, The first is what to do about the parking. So right now, currently the use is not on the table for uses for parking in the village code. To decide what's appropriate for this use. And as a reminder, Abigail, we have another I believe Chris let us know that he expected no more than two people an hour during the week and during the primary business hours during the day. Whose spots are these? So they're private spots. They're not available to the leasee. So we're back to our There are no available spots. But in my view, a pretty exceptionally low volume and caters to local more than a lot. I'm inclined to not require an A for this one.

And that's only our recommendation.

No, we get to set this one. Really? Yeah, because it's not specified by the code. Basically, it's up to our discretion.

So, like, if it was a restaurant, there's so many spots per thousand square feet. Yeah, that sounds fine. I mean, there's, you know, they're uphill of Kimball. So, you know, there's, there's side, there's parking on, you know, Marion for other people who need it. So I think that's fine. Not requiring them to have parking spaces on Main.

There's also parking up around the church.

Yes. Yes. Yes.

And we had a handful of people who said that they are already customers of Chris and They're local, and they walk to his business, so... Yeah.

Could I say something? I have a business on that block. Before... This is by Cho-Cho. Oh, sorry. This is the other end of the street. But there used to be parking towers on Main Street before we had the... That changed the parking...

Motion to not require there be them not.

I put for the motion that for

where for 167 main may not be required to provide any parking space.

Second.

All in favor?

Aye.

Any final questions for the applicant?

I don't have any. What is his next step? Because I know he's anxious to get into business and he was going to have a sign. I don't know if he went to a sign for his business. And he was going to go to the...

I believe the plan was to start with only having a... Something in the window? Some letters in the window, yeah, which is available by right.

So I guess before the board makes a motion to approve it, if the board's ready, would that include any conditions? I think just the paying the escrow.

the escrow and HDRB if it's relevant. I don't know, you just like throw that on there or what? All right, that's fine. Okay, so one looking motion to approve this application contingent on paying escrow fees and seeking HDRB approval if any is required.

I'd like to make that motion to approve this application for 167 Maine with the stipulation that the escrow fees and any other fees are paid. And if the High Historic Review Board has any issues, that those are remedied, satisfied, placated.

OK. Second. All there? Aye. All right. All right. Thank you, Chris. You can go back to your trip.

Thank you so much, everyone. Appreciate the help. Thank you.

Safe travels.

Yes. See you soon.

All right. Where are the order of business for today? I'll make a motion to open a public hearing for 40 Main Street, change of use, from retail to restaurant. Can I go to that?

Oh, second.

All in favor? Aye. Okay. So the hearing is open. All right, I'm going to read the notice into the record. Please take notice that the Planning Board of the Village of Cold Spring will hold a public hearing pursuant to 134.16.1 and 134.17.M of Village Law Thursday, July 9, 1985, Main Street, Cold Spring, New York, and via videoconference beginning at 7 p.m. Members of the public are invited to attend the meeting in person at Village Hall or via videoconference. The Planning Board will consider the application by Tyler Sourcy? Sourcy, yeah.

Almost never got it first.

The property owner is Serene Strauss. The subject property designated 48.12-2-4. Tax map is at 40 Main Street, Old Spring, New York, and the Business B1 District, as well as the Village's Historic District. The applicants propose a change of use from retail to food service requiring site plan review and parking table of Village Law. Planning Board will consider all verbal and or written statements from all persons interested in the proposed application in the various manners prescribed above. The Planning Board will also consider such further relief as if necessary. All right. Let's do some admin first. Has the notice been timely published in the official newspaper?

Yeah.

Great. Has the applicant provided proof of mailing to affected parties?

Yes.

If you have the originals, I can just look at that.

I do.

Yeah, please.

Okay. 48 Main Street, 52 Main Street.

Would you mind bringing them up?

Oh, yeah.

Yeah, I'm sorry. I'm afraid to look on as I page through. All right, so this is 159, 153 Main Street, 1 Chestnut Street, 156 Main Street, 144 Main.

That sounds like it's for the other place. Yeah, Chestnut.

Why would Chestnut be?

Am I wrong? That sounds like it's for the barbershop.

Oh, yeah. Do you have others? I don't need it at all.

No.

You can tell. Yeah. Yeah.

That was before we chatted with you. So these are the field ones.

I see I have some of the return ones, which are near my place. So hopefully she has those received.

Oh, I see.

I wonder why that was.

I see.

Probably who the deed is registered to with the village.

No? Oh. I wonder why.

You said you had the receipts on your side. Well, yeah, I didn't get them all back, but you want them up there?

I mean, just because it's something. Some of them are like depot square. So I know it's like, I must have a different list than what she has there.

See if that looks correct. Main. 264 main. I mean, one depot square. We could start. I think it's got delivered.

Who is Wendy? What's the question?

Isn't that the restaurant?

The restaurant.

Old Spring Main Street Properties.

That sounds like it. Yeah. Yeah.

You haven't been to Boston much?

Uh, when?

Yeah.

Yeah, I guess I went, uh, two months ago. Oh, you haven't been there.

Yeah.

Well, we'll give that to y'all. Are you still?

There's no response. Are you hearing posts or something?

Yeah. We've got eagle eyes from the board members.

Oh my gosh. That's really good.

Yeah, we would have been out of here by now. You kept your mouth shut. I'm going. Three minutes. We're all going. We're going all the way up to me.

Five. Three minutes. Seven. Let me see. Yep. So this side is you. So one is right next to her.

The Apothecary? No, but on the...

The other side?

The candy place?

Yeah. It's a part of a... That's too deep of a square.

The Apothecary is still 40.

Yeah, yeah. All right, I think that's good enough. Good enough, yeah.

I think it's just actually good. Yeah, yeah.

Very good.

Yeah, OK. Affidavit of signage.

We'll be signed today.

OK. Have we looked in writing, in email, or in person?

Sometimes it's like that. I think this was type 2 speaker.

I'm sure. Sounds like an idea.

We can make that come any time.

It's all going on inside the building, right?

Yeah. Yeah. We can just assert that, right? Yeah. Yeah. All right.

We have to make a motion to open this up.

Well, first we will hear from the applicant to go kind of beginning to end on the application for the it is that's being proposed.

So please take it away. Oh my goodness, thank you.

Well, to the public, hello.

I think you guys are here the first time as well. Tyler Sources is my name. I have been a chef for 20 years, something like that. We're going to open a restaurant on 40 Main Street, part of that building that shares with the Apothecary. It's going to be run by myself and my wife. It's going to have an Italian focus, farm-to-table and their bread program.

Basically, we were using all farms and all wheat producers from the Northeast.

I plan on milling my own grains for bread and pasta program. And my family also has a grass fed beef farm in New York State that we are working on organically. And yeah, I think right now we have, the way we've set it is that like 45 person occupancy, that's what it can take. I know that's maybe large for the area. So if that affects the parking scenario, we can, you know, add flexibility there. That's just what it can handle. So yeah. And then I gave you new stuff today, which sort of, things are minor, but there's month there's picture markups there and then a list of the proposed changes, not changing anything about building just re changing the door, putting in a putting a sign where there's already a hanging arm. And then you can see how it looks. And if I don't know if maybe if that if that flag certain things that then need to go to the historical board. That's how that works as a referral from you or?

So it can work that way if it's obvious. Sometimes the more detailed read of the code, the building inspector will refer you. So I think, like, you're taking an existing protruding sign and are you changing the styling of it?

Well, there's nothing hanging there now. Nothing hanging there now. But the arm is there. The arm.

My thought is that almost certainly will need to be approved by the HDRB. I think the lettering in the window is fine by right. So that's the one I would make sure to run through. And I think also that maybe this, even though they're small, there are facade changes that you're proposing. So they probably should go before them as well.

Yeah. plan then zoomed in because the word small in the north side of the building. Yeah. And then a picture of where that is now. So it's already, it's already basically being used for that.

No, I can't tell. It looks like it's maybe been cut off a little bit in the, in the printing. Is there a total square footage on one of these site plans?

Uh, Of the garbage area or the whole thing? No, of the interior space. Yeah, I don't know if John may have that. I don't know my whole building.

Sorry, I am here.

Just give me a second.

You guys can hear me. I'm here. Let me just... Hey, John. Hey, guys. Okay. Interior square footage you're looking for?

Well, mostly I just want to make sure that it's marked clearly on the site plan.

Yeah, there's a room label, and under each room label is a square footage.

I got you. I got you. Okay, so I think a request would be to make sure that the total square footage is on there.

Just in a separate, just a totality.

Totality, yes. Total internal, and we'll work with the assumption that it's $18. right there we go well i think we can do uh we you know as long as it's not more than that yeah i think we can we can uh let's make sure that that gets on there okay uh and uh assuming it's not more than 1805 which will that's what we'll use for deciding now what the details are uh it should be okay we'll do a little addition if again In a little bit. We'll get to the public hearing. We're almost there. Yeah. We're just trying to get the facts out right now. Yeah.

And your operating hours? Yeah, so I want to do Wednesday through Sunday and maybe dinners, 4.30 to 8.30. That's 8.30?

Okay. Okay. At the last seating? Yeah. Okay. Okay. But the establishment will be open till like 11? Sure. Yes. Yes.

11, 12. I think, you know, those are things where if there's, if there's some, if some, if that is for you, then I can be flexible with that. Right.

I mean, I think like it is in an area that already has a bar that is open, uh, If you're proposing a last seating at midnight. That would be something different. This feels at least in line with what else is happening.

I'm getting a total square footage, guys, of 1370. Say again? 1370?

Thank you.

Some of the walls weren't

Yeah.

Go with the 1805.

Last time we discussed ventilation.

Yeah. you know, ventilation will, we will make sure that it falls in line where it's not blowing towards residential areas. You know, those are the things that we can adjust as the renovation, you know, getting a building permit, getting the plans in order agreement upon with whatever works for the town. Those aren't things that I have drawn up yet because they are expensive, like to hire those people until I know that I can do the project. So I have, a mechanical engineer on board. I have a build design HVAC guy who does puts for this project and then kitchen engineer who does, they all work basically in a stream to make sure the outputs are correct. So they are, you know, ready and unsigned because I just want to, you know, make sure that I can do this. But if that's like something we can work together on, we'll make sure that it's not doing something offensive to the street.

John, we were interested in adding a condition on the final site plan that's like the venting was not towards residential. Is that?

Yeah, I mean, you certainly could add a condition. It's just whether you can conceptualize what that would look like without a drawing and being able to see different options.

And is that necessary? Like, is that what it, you know, I need to learn about those things. Maybe John can.

I mean, right now, if you guys have the plan, the kitchen kind of falls somewhat where the hotline is. Yeah, in the middle. So the idea is to pop out and then basically aim it away from offensive locations.

I think that would either be east or west.

Because

South is apartments.

Yeah. Yeah. So, I mean, I think, so we have a lot of, as Tyler said, a lot of flexibility because we're just going straight up, you know, five feet and then putting the fan directly on the roof. Which is nice.

You have a lot of flexibility with that.

Yeah. We'll be able to aim it, you know, anywhere that's used to fit. That's right.

is 45 degrees from what I was describing. So basically, there's residential southwest, the southwest building, the two depots where southwest. Yes. Yes. Southwest. Yes. And east. You're saying there's also residential to the east.

East, yeah.

Yeah. It's too hard to speak. On Stone Street. Yes, on Stone Street, yeah. Yeah.

Yeah, yeah.

This is a there's nothing behind it. There's a old pool. And then a then just this street.

I mean, it's really up to the board whether you feel like you need to see some kind of concept drawing or if you're comfortable warding a condition that would alleviate any adverse effects from the ventilation.

Personally, I don't feel that it's necessary because doesn't the building inspector have to sign off on things as well?

Correct. Only to the extent that they would meet the building code or the health code, but as far as who might hear the noise or smell the odors, that's not something that the building inspector is going to consider.

Doug had to get a thing for his and the bar and he had a big thing for his efforts. I still smell them. Very well.

Yeah, I imagine so. I think I'm comfortable leaving as a condition at least as a trail of intent so that we have a document that the board expects that every effort will be made to I think there's enough options going towards the street or going towards the rear of the property that there should be something that does not blow directly towards the residential.

Because once we prove this, we sort of lose control, right?

Yes. But I think part of the point of this is to describe an acceptable site plan.

Okay. And then that gives the guidance for the building inspector? Yeah.

As I'm thinking about it more, too, I think even the ventilation may have to go to the HDRB as well. And again, that could be something the building inspector determines. Maybe it's not, but something to play. Okay. The facade and doors almost certainly will.

Any other points of clarification for the public?

Okay. Is there an ADA requirement on this or is this just is one of the good

What is the thought on the ADA? My designer went through that, and I think with some of these permits with John, I don't think we need to have a ramp because it's sort of built into the city, but we're going to have a moving one that we can put out for people. The bathroom is ADA compliant. I don't know if we needed the two by code for the bar, but we just wanted to have it all sort of synergistic with each other.

Yeah, I think that's good. I mean, the village... is largely not, because of its age, not compliant with ADA, where we can, especially when there's new build or build-outs that we'd like that to be the case.

The interior of the restaurant is going to be, have accessible features, you know, obviously ADA, accessible tables, the bathroom, the bar section. Yeah.

Yeah, I think you should be commended for doing that.

Yeah, for sure.

All right. Let's, I'd like to make a motion to open the meeting to public comment.

I make a motion to open 40 main to public comment. Second.

I think actually, sorry to interrupt now. Maybe before we get to public comment, we should figure out the parking. I think if we're operating under the, I mean, either way, but if we're operating under the assumption that it is 1,370 square feet, and that's what's going to be on the design plans, and I think that gives us eight spaces. But whether it's eight or 11 for the 1800, I think we still have to address how parking is going to be provided.

There is no parking at the site. Right. So it would be either the waivers or variances. Yeah. I think the last time in the workshop, you were leaning towards the waiver.

and then go after the board for the variances? I mean, I can do concurrently to save time or not really.

I think that the complication is that if... I mean, I guess we could write the condition in a generic way as long as it was filled

You do have to make a referral, though, so.

Yes. If you would like the referral, we will need to make it. But I would like to do the waivers. I would like to go that route. I just don't.

We will make that.

We will make the referral. And we'll make the condition general. I think as long as we do that, like there's no end, then the site plan won't change. Therefore, they won't invalidate the approval. OK. So I guess in terms of that total square footage, just as a reminder, the number of parking spaces, the waivers are, the fee schedule is ultimately determined. There's a fee schedule, there's a suggestion to the village board about how much the waivers are per year, per stay. The village board,

has a discretion there about either to grant them or not and to adjust that fee so um i think it's 250. yeah so the piece visual is 250 i know for the two most recent restaurants that got approved the village board um decided on 250 per space per year for five years okay and they're going to look at every application individually based on current parking needs the exact type of use like a bakery versus a sit-down right

down, that may work in my favor. And is the number required based on square footage? You're saying square footage, not about occupancy or tables?

The calculation of the square footage, in Times Fast, it's the full It's the space, I guess, between the original, like that are in the original footprint. So I don't know if that changes, John, your opinion about that 1370 or not.

Sorry, so the 1370, I mean, it's not including the thickness of the exterior walls.

That's fine, but it would include interior walls, for example.

Correct, yes. It includes, well, I mean, hmm. So like, you know, for instance, the mill room is 79 square feet. I don't think that includes like the, you know, the five inch thick wall that's going around it. So we probably are, that's probably a net square footage subtracting the thickness of some of the interior walls. So maybe it goes up to 1380, 1390.

Well, I know the figure we were working with was 1805. Yeah. Yeah.

I think that's gross. I think that's including your foot-and-a-half-thick exterior walls and going down the middle of that demising wall.

500 square feet?

You'd be amazed what real estate does. Brokers do. Yes.

I didn't realize that that was part of the rentable square footage.

Some common spaces. Like if you have, you know, if you had a hallway that lead you to your space, they can, uh, basically they'll, whoever's using that two tenants, they'll cut it in half and you get some of that. They get some of that every inch.

All right. Um, What's the rule?

How many per thousand? It's a minimum of six per thousand.

Okay. But I think we need, part of the problem is we need to know how many we're referring for. Right. So we don't, we don't, like, there's not a number on the site plan. And you're, John, I appreciate the, you know, you being responsive in the moment for the 1370 number. But the conversation has left me not fully confident that that will be the final number that we end up with. So I think we're...

I mean, I can also, so if you give me a minute, like we have enough dimensions on the plan that I can, you know, it breaks down into two rectangles. So I can give you like using the dimensions, a gross interior square footage rather than just adding up room by room square footage.

That would be great.

Okay. Give me a hot, hot minute.

We should have better standards about what is considered square footage.

I guess that's the question for an architect.

We have to work with square footage all the time with applicant. They're often doing their best to give us the estimates from either what they're told from the landlord or what is...

I'm obviously not doing the architectural measuring myself. Yeah. Where I saw.

Yeah.

Okay, I'm getting a gross interior square footage of 1730. 1730. Yeah. Which I think gets closer to that number that Tyler mentioned, not including the thickness of the stairwells.

Okay. All right. So can I talk to you for a second? Yeah. A simpler thing that we did a while back, which sort of said, I don't know if you have this, just had each room by its square footage. And this has it like just over 17. Yes, that's the... This was the way I was presenting it to some other people where they just wanted to get those gross room sizes. 10 spaces?

Yeah, I got 10. All right.

Let's go with the 1730. And can you...

Can we make sure that number is on the site plan in a visible place?

Yep.

Thanks. 10 spaces is required. And the applicant is seeking, at least seeking parking. So we won't do it this second, but the board We'll have to figure out what our recommendation is to the village board with respect to that. Okay. Would you like to remake your?

Yeah. I move that we open for public hearing the notice to the planning board for 14 May. Open public comment. Open public comment. Okay. Great. Can I get a second? Second.

Okay.

All right. Okay. All right. So just a madman, if you have a comment, please state your name and your address for the record. Questions should be addressed to the board, not the applicant. The board may inquire of the applicant for clarification. The board is not required to I believe, Abigail, you said earlier, we don't have any written comments. Okay. Do we have comments from anyone in the room? Please, state your name and address.

50 Main Street. My question is where will the cooking be? Where in that space?

It's in the rear of the space. So in the site plan, It's all the way, basically it's kind of in the middle of the building. Their space they're taking up goes halfway back in that.

In the front. I mean, we're next to the Apothecary, so it's a building that's already been divided. Basically like railroad thin and narrow, which will be a dining room like that. I think basically it jumps into what the back of the Apothecary is, from my understanding. And there's a private, there's a co-working space back there. Right. So we're taking part of the co-working space. There's also like a gym back there, I think. But we're taking what was one empty office closed off room and a little kitchenette area, lounge area that they had at the office space, walling that off. That's going to be the kitchen. So it's all going to be basically, like you said, basically like dead center of the building.

Cool. The food delivery will be not from Main Street, the food delivery.

I believe in the workshop you mentioned the food delivery would be through the front door off from Main Street.

I think so because I don't want, I don't have, you know, I'm not renting the office space behind me so I would have to go through that. But, you know, deliveries come very early in the morning. I assume that If now we only are going to have the one access point. Yeah.

We may have.

Yeah. Yeah.

As someone who's had to drive around many delivery trucks that are double parked on main street, I would encourage you to time your deliveries.

Yes. And that is something, you know, I've run restaurants in the city and that is an important part of the whole process, right? Like you can, you can have them on a tight leash with that. We are also, you know, I think the way I'm writing the menu and the food style is not going to be heavy on deliveries. I think we are going to be largely leaning into wheat from the region and I will have, you know, those are things you can get up on. we can lock them into that.

No, no particular sessions. Yeah. Yeah. But earlier is better. I think earlier in the, like early in the morning for sure is better.

Yeah. That's almost when they all come. I didn't know if there's a, if there would be a too early that is annoying for people, you know, driving around, but that may be.

Yeah. Yeah.

They're not huge. They have to do the U-turn. No, not any huge.

Did you have any other questions, Jane?

No.

Do we have any other questions from the public? Okay.

I may just want to make a comment. If you're having deliveries on Tuesdays and Fridays, those are the days that we have

garbage pickup so you may want to adjust your schedule on main street yeah and they come they come am excuse me they come in the morning yeah around 7 30 around the time i get to the train that's why i know the tuesday and saturday so then i mean yeah i also you know from my understanding of area that I can't have curbside garbage. I saw that. But I saw people with bins out right now. Maybe that's residential, though.

So the bins are taken out for specifically in the window of being picked up. I'm not going to miss the exact time, though. But I think you're not allowed to have your trash out Before like 6 p.m. or something, the day before?

Okay. Something like that? Okay. I don't know if I needed them to come into the alleyway to get it or if there is a window that I can bring it out. But I can work with that.

We put garbage out Thursday night. Yeah. We take it out and recycle it. I have mixed up garbage Wednesday night, take it out Thursday night, recycle it.

Yeah, and then, yeah, because I, you know, I talked to Royal and Casella, they own a bike. They can do five-day pickups, you know, like I can do my own private contract to make sure the garbage isn't sitting around. And so that's ideal for that regard. But can I do that, right? Like, is there an issue with the talent?

That would be a great question.

I didn't see anything in the zoning code about... Unless the garbage is going to be sitting on the curb full-time, it's probably not really a site plan consideration.

It's generally better for everyone the more frequent you can pick up garbage, unless you had some issue in the town where you didn't want them on certain days.

I think maybe the thing to flag is if you picked up seven days a week, that's probably not going to be acceptable. But I would imagine that if you're going to strike a private contract, that you could strike the terms of that however you'd like.

Right. And so who decides at the end that would be acceptable or not? You're saying if it was seven days a week, then who's telling me that that's not acceptable?

It would have been in the code for when... I'm pretty sure that the timing of barbeque that applies to businesses.

I mean, I would say as long as the garbage cans are being kept in the spot where they're shown on the site plan, you know, it's not necessarily something we have to supply.

Okay. All right. I've lost my train of thought. Did we close the public record?

We haven't, but we can.

Yeah.

I make a motion to close the public comment. Public comment and record, yeah. And record.

I second. All in favor? Aye.

Aye. OK. Four comments. I'm excited about the prospect here. I like the idea of using local or regional Yeah, so I think the offering is great. I think the offering, the form factor feels pretty minimal for this, like the 4.30 to 8 p.m. feedings, Wednesday through Sunday. I think a thing just to think about as you're integrating, that there are a lot of restaurants in the area things for more explicitly for locals so like that could take probably different forms but like I think Riverview for example offers they will source fish for you so like you can get fish from them from their suppliers they offer they have like a Wednesday launch seating that's like mostly for local so they just like stuff like that that i think that like a lot of the businesses around here try to give a special nod to the fact that the dynamics in the village are a little bipolar at times which is like towards the the uh the uh the visitors that we have on the weekends the hikers and other other visitors so uh and and of course the the rest thinking of school year.

Just something to think about. In the city, you can get by never having a repeat customer. I built my entire concept for this project to be like, ingratiate the locals. These are the people that need to keep me alive all year. That's really important to me. I've already been thinking of little events and little things for people that live in the area and maybe offering grains, flour,

And I appreciate that you're going to be open on a Wednesday. A lot of the restaurants and businesses are closed on a Wednesday. Yeah. This is, you know, I'm new to the area.

We love it.

I guess on the matter of the parking spaces and the waivers, in terms of my thinking on it. So like I said, I think that for a restaurant, it is kind of the minimum, close to a minimum footprint for a restaurant, I think, in terms of the seating times and parking spaces. the days that it's open. I'm not worried about this being a super high volume venue. What is the process?

What are those timings? Do I have to come in front of the board again?

We're trying to make our best judgments based on the information that you have.

I think they make sense.

How many are you thinking?

Well, they need 10. Okay. And they have none. So, you know, I think that, like, you know, I'm in the headspace of...

I have a number in my head. Let's see if it's yours.

Well, I mean, I think in terms of In terms of the recommendation to the village board on the waivers, I think that I don't see... There are no options to provide otherwise. And then so that's the question of whether or not... So how do I reason about this? Well, we could say that the instantiation of the business used to be smaller at the square footage. lower in order to make sure the volume of people coming through is low right and like so um so there's a question about like is is the size of the restaurant that's designed appropriate for the village in that area and what kinds of resources are going to consume operating um because the because it has no spaces it will be and assuming it's granted the waivers it will be consuming uh spots that are otherwise available to other businesses, customers on Main Street and on Side Street where public parking is allowed. That being said, the parking program, I think, does a nice job of protecting village residents. So in a lot of ways, the resources that are being consumed are shared resources between village residents in addition to what they have protected and village businesses for their customers. And the operating hours for this, for 430 to 8, are largely outside of the operating hours of a lot of Cold Spring Main Street businesses. So then there's a question of just like, you know, how do I feel about a restaurant that's 7 yeah so if you seated 45 and the style of dinner presumably people are going to be eating drinking for two hours yeah it'll be all a part but I think they'll linger a bit yeah uh so that's like uh three seatings a night 45 yeah I mean something like that so like something like that, a night. That's not nothing. I mean, that's a decent amount of load on the village, assuming that it's maxed out.

Hopefully you have that problem. Three seatings a night at that capacity, that would be over the moon for that, you know, is what I expect. But yeah.

Yeah. Can I just tell people to come on the train?

Yes.

Yeah.

And walk. Yeah. I recognize. We were the people that came on the train. Yeah. I hope to be one of the people who walks. And so I think like, anyway, a lot of preamble to say, like, for me, like, given that we have, we have the depot further, further down, we've got, Angie's? Angie's across the street, which we've approved, which will be bigger.

That was like 2,000 square feet. And more casual seating.

Yeah. Right. And so I guess, like, I think for me, like, I don't have a problem recommending the tent spaces.

Yeah. Yeah, I don't want to try to Tell them how many tables in it.

But we need to come to a number that we all agree on because there's only three of us here.

I was thinking more eight.

You were thinking eight. Can you tell us more about your thinking there?

Well, you're turning the tables, right? 150 people all at one time. You're not so far from... the Metro North station and the parking, all that parking there as well. I think the people who are going to linger are going to be the locals. So that was my thinking.

At least 10 spaces in Depot Square are public.

So I think they have 10 spaces that are reserved for depot and i forget how many places they needed but the ones that were public the ones that were that are not directly in front of you i believe are still like four or something that are that are not preserved for depot yeah yeah i think it's more than four maybe nine stands out maybe that's too many but it's i would say it's at least seven

That's my thinking.

Do you think you could support 10?

Yes, I can support 10.

Ultimately, this is a recommendation. The Village Board has the final say about what they feel, but we can convey our reasoning.

So just procedurally, if somebody wants to make a motion to authorize Jesse to make the recommendation on the 10th, will you

I'd like to make a motion to authorize Jesse St. Charles to make the recommendation of 10 parking spaces to the village board.

Waiver.

Waiver. A waiver of 10 parking spaces to the Cold Spring Village Board.

Second. All in favor? Aye. Thank you.

Okay. All right. So we have the parking. Anyone else have comments? They want to voice about that before we come to a vote?

No. You know, I guess from a personal standpoint, I'm going to be curious if you're going to find that you want to do lunch on Saturday and Sunday with the number of people come off that train.

That was why I asked if I want to do lunches five days a week. What would be the process if I did want to add lunches just in our summer?

There's no process here. Our job is at the end of the day, you're used to the restaurant. We have to consider it not just the current plan, but all the variants of the plan that are reasonable to imagine. So I think it's reasonable for us to expect that you might add a brunch on Sunday.

And I think I told you guys last time

Like I said, it won't be on us. Sure.

Any other comments from the board?

Before anybody makes a motion, maybe I'll just summarize everything. No county referral, secret type 2. And then as far as conditions, it would be payment of any escrow fees, HCRB approval for any exterior modifications as applicable. uh, approval and payment of, uh, all 10, uh, parking impacts fees for the required off street parking and the ventilation.

I'm agreeing with not the phrasing on the parking is that is in case that is sued to be basically that the phrasing should be that, uh, the parking requirements are met. And if they, if, if, uh, waivers were received that all applicable fees will pay.

And the last one I had was ventilation on the roof not directed towards I think we can maybe we can just say vents towards the front or the rear of the property.

And then

final assigned dated site plan with the total square footage, which was 1730.

I will restate that. I'll make the motion. Thank you.

I'll make a motion to the board to approve the application for change of use from retail to restaurant with the following conditions, that the escrow fee, all outstanding escrow fees and other fees are paid, that any and all ECRB-related approvals have been brought and received, that the final site plan with the total square footage not exceeding 1730 square feet and that the exhaust from the food prep area vents to the front or the rear of the building and that all parking requirements have been lawfully fulfilled, and any outstanding fees, if applicable, have been paid.

Second.

All in favor. Aye. Aye. Aye.

Aye.

Aye. Aye. Aye. Aye. Aye. Aye. Aye. Aye. Aye. Aye.

Aye. Aye. Aye.

Aye.

It's a pleasure. Speak soon. Night.

All right. Do we have any public comments to the board generally tonight?

I'll say only one thing. Yeah. Sunday night, people do start leaving. Yeah. You know, Sunday night, they're rational. Yeah. So we have to count up the other days.

Yeah.

So there's brunch on Sunday.

Yeah, brunch on Sunday.

Yeah.

Yeah, so I mean, that's what I want. With reservations.

Yeah, that's right. I mean, reservations help me immensely. I love that. So right, so if I have that flexibility within that to alter those things as I see how the neighborhood operates, then I will do that.

Does anyone like to make a motion to adjourn?

I make a motion that we adjourn. Second. All in favor? Aye. Thank you, everyone.

Thank you.

Tyler, when were you expecting to open?

It all depends on... Tyler, nice to meet you. I love your town.