By: Max Sullivan, seacoastonline.com.
HAMPTON -- Heaters have been placed under the tent at the Old Salt where owner Joe Higgins hopes patrons will keep dining as the fall weather creeps in.
The summer brought busy lunches and dinners to the 20 tables under the Old Salt tent, helping it get by while suffering huge losses during the COVID-19 pandemic. Higgins said cold weather will be a new challenge for restaurants with strict social-distancing rules in place for indoor dining.
“I’m nervous about after October with what’s going to go on,” Higgins said.
Restaurants are preparing to struggle when outdoor dining is no longer an option. Indoor dining at full capacity has been allowed since August, but restaurant owners say state social distancing guidelines make it impossible.
“We’re still 6-foot distances,” Higgins said. “You can’t be 100%; 100% means nothing.”
Alex Aviles, co-owner at WHYM Craft Brewery and Café, said his restaurant is projecting to be down 20% from its previous year – if it’s filling every seat.
“That would be like if we’re turning and burning tables,” Aviles said. “We’d be 20% down just from the reduction in seating.”
WHYM can keep the tent up in its parking lot until Oct. 31 when the rental company says it must come down due to the risk of snow. Until then, Aviles said WHYM plans to ask the town about putting heaters and additional walling on the tent to extend the season as far as it can go.
Mike Somers, president of the New Hampshire Lodging and Restaurant Association, said industry members are asking the state to approve barriers to be placed between tables so more seats can be filled.
“If you have three booths, you can only seat the ones on each end,” Somers said, adding barriers were discussed at Thursday’s meeting of the Governor’s Economic Re-Opening Task Force. Task force chair D.J. Bettencourt said draft guidelines for barriers could be produced that day or Friday.
“We’re looking for health officials and the state to clarify with us if a barrier will be recognized as a mitigating factor to allow for less than social distancing,” Somers said.
Lynn Marquis, general manager at Sea Dog Brewing Company in Exeter, hopes barriers will be allowed so restaurants can have more flexibility. Sea Dog is using outdoor seating on its decks overlooking the Exeter River, but it will be difficult to rely strictly on indoor dining given the space limitations.
“You can only separate them so much for your staff without doing major construction,” Marquis said.
By: Andy Hershberger, WMUR
MANCHESTER, N.H. — With Labor Day and the end of the summer tourism season, business owners said they're doing the best they can and trying to hold everything together until next year.
Mike Somers, president of the New Hampshire Lodging and Restaurant Association, said he has never seen anything take an economic toll like the coronavirus pandemic has. The vital summer tourism season was cut in half while the number of visitors was limited.
"I really think the casual and fine dining sectors have been the hardest hit," Somers said. "I think because just the two to two-and-a-half months they were closed down, there's so much ground to make up in any given year. It's just too much."
Somers said restaurants with drive-thru service and places who do primarily deliveries should be doing OK. He also said larger hotels can absorb losses better than smaller ones.
"I think we will probably have lost at least 5-10% of our businesses in the hospitality industry, and it could be as high as 20-30%, depending on a whole bunch of factors and how it plays out over the next two to three months," Somers said.
Somers said some places will continue to make money through the fall foliage and ski seasons, but most everyone is already looking to the spring.
"How do we survive until next spring, because that's legitimately when we'll likely see things begin to turn around," Somers said. "We'll have a vaccine or some mitigating factor, and at that point, people will be more open to traveling again, dining out again."
Somers said if there's a federal aid package, that will also have a big impact on whether some businesses survive the winter.
By: Adam Drapcho, The Laconia Daily Sun
When the governor’s office declared that food service businesses could open for take-out only, casual and fine dining restaurants had to reinvent themselves to stay in business. Then they had to figure out how to provide outdoor seating when the state said that dining al fresco was OK. The most recent puzzle was to figure out how many patrons could be served inside while keeping them all socially distanced.
Of course, that was on top of trying to attract customers and keep the business afloat.
“This has been the most challenging time in my career, and my life, to be honest,” said Tom Boucher, CEO of Great NH Restaurants, which operates nine restaurants under the brands T-Bones, Cactus Jack’s and The Copper Door. He noted that the weather was favorable this summer, and his businesses have grown their outdoor dining to 35% of overall revenue.
Those outdoor tables and tents will be packed up this fall, though, and restaurants will have to adapt again in order to survive.
Mike Somers, CEO and president of the New Hampshire Lodging and Restaurant Association said this is been a challenging year for many of his organization’s members.
“It’s a bit of a mixed bag. Restaurants that had originally been designed around drive-through, take-out service, those restaurants have done pretty well,” Somers said. “The casual, fine-dining group has been a completely different story.”
For restaurants who couldn’t pivot to high-volume take-out service, outdoor dining gave them a path to profits, while offering nervous diners a safer option than indoor seating.
“As we get to the fall and the weather starts to turn,” Somers said, “outdoor dining is not going to be a viable or tenable option.”
In August, Gov. Chris Sununu announced that restaurants could return to their usual capacity for indoor service – so long as they continue seating parties of diners at least six feet apart. That proviso means that Boucher's restaurants can’t come close to capacity for either their dining rooms or bars.
If he loses his business from outdoor dining and can’t make up for it with more indoor service, Boucher said he wouldn’t be able to make a profit this winter. “Not even a chance. So we need a solution by the middle of October.”
Restaurants are a relatively safe environment, as far as indoor spaces go, Boucher said. They already have a high rate of air exchange, which is necessary for ventilating the kitchen.
“Something I don’t think people realize, restaurants have to bring in fresh air,” Boucher said. “We exhaust so much from the hood system in the kitchen. We have to get it out of the building. In exchange for that, we bring in fresh air from the outside.”
He said restaurants should take a page from other industries and employ clear, non-porous barriers between parties.
“You see them at supermarkets, banks, even buses have them,” Boucher said. “Why not have them in restaurants?”
Somers said that the NHLRA is “actively engaged in the conversation with the governor’s office” about whether something such as barriers could be used in place of social distance.
“It will be very interesting to see what happens,” Somers said. “What the governor’s office will allow, will determine whether some of these businesses survive.”
Those that wish to survive, Somers said, will have to “reinvent ourselves once again to continue to move forward.”
By: Jonathan Phelps, New Hampshire Union Leader
MANCHESTER - When the pandemic forced Cheddar & Rye whiskey bar to temporarily close in March, owners Chaz Mitchell and Liu Vaine brainstormed ways to reinvent a small space on the corner of Elm and Hanover streets.
The two came up with the Peacock Tails Lounge, which includes hip furniture for about 25 people to sip craft cocktails. The space is decked out with peacock feathers and other brightly colored decor throughout.
“We tried to find opportunity in the ashes. We took advantage of the downtime to reinvent this front space,” Mitchell said. The main Cheddar & Rye space remains the same.
Other changes along Elm Street include Republic, the first certified farm-to-restaurant in New Hampshire, moving into shared space with its sister restaurant Campo Enoteca. The Gyro Spot launched a food truck, and The Bookery’s cafe now serves prepared foods in partnership with Angela’s Pasta & Cheese Shop.
These moves come as business owners work to persevere during the pandemic as the restaurant industry as a whole continues to suffer. Much of the foot traffic downtown has declined with many employees still working from home and limited entertainment options in the evening.
“Our downtown restaurants are incredibly resilient for dealing with COVID-19 and other challenges of being downtown,” said Sara Beaudry, executive director of nonprofit Intown Manchester.
“It is a scary time, and even though restaurants are allowed to open to 100% capacity, they still have to adhere to the six-feet distance rule,” she said.
The creativity seems endless on how restaurants adapted to changing restrictions, she said.
Dancing Lion Chocolate has boosted online sales, Cafe la Reine added a take-out window and one of the newest restaurants downtown, Diz’s, hosts theme nights on Fridays with the next one, “ManchVegas Night,” is scheduled for Sept. 11.
Making it workRepublic opened 10 years ago at 1069 Elm St. in a small rectangular space designed to replicate a European bistro.
“The whole concept that made Republic successful and attractive made it completely incompatible with the rules,” said owner Ed Aloise. “We could never distance our guests according to the regulations and stay in business at all profitably. The math just did not work.”
The direct-from-farmer products required a high volume of business to sustain it, he said. Most of his staff worked at both eateries, so combining the two restaurants seemed to be the best plan — for now.
Aloise committed to serve the full menus of both restaurants.
“With the amount of seats we are allowed to use, both inside and outside, we are pretty much filled,” he said. “We are seeing a really good response. There were a lot of people that wanted Republic to open.”
The pandemic has shown how “industrious” business owners have been with the challenges they face, Mitchell said.
“They are entrepreneurs for a reason, right?” he said. “They’re going to find a way to be successful and even if it means their business just survives.”
New conceptsThe grand opening for Peacock Tails Lounge last Thursday was delayed, but the venue will likely be open this week. The unique triangle-shaped space at 889 Elm St. had gone through a lot of different uses, including a sandwich shop and, most recently, as Greenhouse, a vegan and vegetarian restaurant.
“We decided that after COVID we would take advantage of trying to turn this into a space that takes advantage of the glass,” Mitchell said. The 60-foot wall of windows from the inside has views of City Hall, City Hall Plaza and the Citizens Bank building.
“We want people to come in here and see the beauty of the city,” Mitchell said.
The Gyro Spot at 1073 Elm St. had planned to add a food truck for years, said owner Alex Lambroulis. It ended up being a blessing during the pandemic to add a calendar of outdoor and private events.
“We’ve actually booked out three weddings in the month of September, to bring the truck to their venue,” he said. “They have had to adjust their wedding plans. That has been super helpful for them and us.”
The truck will spend time at local breweries and events between the Queen City and Seacoast. The menu is similar to the shop.
“I don’t want to just park somewhere and just hope people come. I want planned events,” he said.
The Bookery at 844 Elm St. now serves gourmet “quick bites and sweet treats” from Angela’s Pasta & Cheese Shop on Chestnut Street. The store is open 11 a.m. to 7 p.m. Tuesday — Saturday.
The shop worked with the city to block off parking spaces to create an outdoor seating area.
“We noticed some foot traffic picking up,” said Marlana Trombley, who does marketing for the store and its parent company Orbit Group. Angela’s drops off fresh prepackaged sandwiches and other food items like cheese, antipasto and desserts.
“We were looking to drive additional traffic and have something where we could provide a different experience that other people weren’t necessarily doing downtown,” Trombley said.
By: Tom Eastman, Conway Daily Sun
CONWAY -- With a busy summer underway despite the coronavirus pandemic — or perhaps because of it, with visitors eager to spend their recreational time and dollars in the great, socially distanced, outdoors — Mount Washington Valley businesses have seen their operations impacted by a lack of workers.
This worker drought has also affected pay scales, with establishments like the Stonehurst Manor recently advertising a salary of $52,000-$60,000 for a sous chef — and getting no offers, according to owner Peter Rattay.
“A year ago, that would have been a great price and gotten responses, but not this summer — employers are holding onto their people and paying good money,” Rattay said.
Elvio’s Pizzeria and Restaurant of North Conway is usually open six or seven days in summer. But this year, says Elvio DeCilla, the lack of workers has forced him to cut back to Thursday-Sunday hours.
But as it’s been such a frenetically busy summer, his numbers are equal to last year’s full schedule.
“It’s been an incredibly busy summer,” he said. “Usually, we get orders for lunch and then it slows down and then picks up for the night. But it never slacks off — it’s as busy midweek as it is weekends.
In a normal summer, he said he employs 25-30, including several J-1 foreign workers. But this year he has only about 20, “and six to seven of those are my children and grandchildren,” DeCilla said.
“The unemployment benefit – the $600 — is not helping; it is hurting. I don’t know what will happen come Labor Day, as that usually means the end of summer — but who knows if students will be going back to college and who knows if people are still going to keep coming to visit?” he asked.
The labor shortage is also being felt at such venerable local establishments as the Red Parka Steakhouse and Pub in Glen.
“How bad is the shortage of employees? I’ve got my 71-year-old retired policeman husband busing tables,” said Terry O’Brien, co-owner of the Red Parka, a former president of the New Hampshire Lodging and Restaurant Association.
“We are open five days a week (Tuesday through Saturday) because we cannot get enough help,” said O’Brien. “I really don’t know what will happen after Labor Day as I have high school kids who might plan on continuing to work, but we’ll see what happens,” she said.
“I have four high school students who are server assistants — hopefully, their parents will let them continue to work,” O’Brien continued.
“We also have shorter hours due to the staff shortage — I have one employee in the kitchen who is going off to college at the end of the week, and I am not sure what will happen.”
She said: “I have done it in the past, but I know I am way too old to go back into the kitchen and doing line duty.”
O’Brien said she has had to be creative in how to staff her positions, and that the pay scale for dishwashers and cooks, for instance, has gone up considerably.
“Dishwashers are getting $15 an hour compared to starting in the $10 range, as we’ve always paid our dishwashers well. And cooks are being paid $15 an hour and up, which is way more than what we paid them before,” said O’Brien.
“I have two guys I could have put on the line, cooking, but because I didn’t have anyone else, I had to have them do the dishwashing.”
Several restaurateurs interviewed, including Rattay; DeCilla; O’Brien; Dave Stone of Horsefeathers and Deacon Street of North Conway; Mike Mallett of the Red Fox Pub & Grille of Jackson; and Stu Dunlop of the Wildcat Inn and Tavern, also of Jackson, said the shortage has been exacerbated by the pandemic and the effects of the federal government’s now-expired CARES Act that served as an unintended enticement for local employees not to go back to work.
By: Paula Tracy, InDepthNH.org
CONCORD, NH -- There's a lot of heartburn in the restaurant industry in New Hampshire right now, the Governor's Economic Reopening Task Force was told on Thursday.r
While New Hampshire continues to have a comparatively low percentage of positive cases of COVID-19 — at or under 1 percent — owners and managers of restaurants, like the T-Bones, Cactus Jacks, Manchester's Boards and Brews and the Shaskeen and others asked the state to lift capacity restrictions now at 50 percent in the state's four southern and eastern counties and ease other restrictions that are "killing" their businesses.
They also expressed worries about threats to shut them down during the pandemic from liquor inspectors out looking for violations. They also said that their hostesses and bartending staff are unhappily "policing the public" they serve and that they face the real threat of losing their liquor license if they violate the new rules due to the pandemic.
"You can hear the desperation in their voices today," said state Sen. Kevin Cavanaugh, a member of the Governor's Economic Reopening Task Force, who suggested allowing restaurants in Hillsborough, Strafford, Rockingham, and Merrimack counties to open up to 75 percent capacity.
New Hampshire may be doing well now but it has expectations that things could change as students go back to school, universities reopen and the state allows large gatherings from out-of-state visitors for Bike Week, Labor Day, and fall foliage.During its weekly virtual public meeting, the task force heard mostly from restaurants complaining about the current guidance limits.
Gov. Chris Sununu will hear their pleas, assured chairman D.J. Bettencourt, Sununu's policy director. And he said there may be some modifications coming soon.
Some members of the task force, particularly Republican state Sen. Bob Giuda of Warren and state Rep. Tim Lang of Sanbornton, pressed state health officials to give them a metric for opening up and relaxing some of the restrictions.
The state is not looking at any specific metric but a collection of data to determine when to lift restrictions on everything from beaches to bars due to COVID-19, said Patricia Tilley, deputy director of the state Division of Public Health. This is a "multi-factorial approach" to easing restrictions or tightening them, the task force was told.
State Rep. Jeffrey Salloway suggested that the state look at the metric of the number of new cases as a percentage of the whole and if it stays at 1 percent or less for the next three weeks, "we can open up carefully."
Currently, that rate is 0.94 percent.
State Rep. Bill Marsh agreed.
Both acknowledged that colleges and schools reopening and Bike Week data would need to be analyzed but that something might be able to occur in the next three weeks if the number holds steady at or below 1 percent.Mike Somers, president of the New Hampshire Lodging and Restaurant Association, called it a " good discussion."
"When we started all this, the intent was to bend the curve and we have more than done that," he said of COVID-19 cases in the state. "We accomplished that mission. If that is no longer the mission I would be interested to know what the mission is now."
Somers said we have "survived" the summer tourism season and have not seen any spikes in cases. He suggested a meeting with Sununu and health officials on relaxing some of the guidelines on capacity.
A tent with walls, he said, may be worse for the spread of COVID-19 than an indoor wall with air circulation.
By: Alyssa Dandrea, Concord Monitor
Waiters and waitresses without face masks serving food.
Dining tables and menus not sanitized between each customer use.
Lobbies crowded with people waiting for takeout orders.
The consumer complaints alleging violations of New Hampshire’s coronavirus guidelines total in the hundreds, and they continue to roll in daily. Most frequently people report eateries because employees are not wearing faces masks – or wearing them below the nose or on the chin – and because there is a perceived lack of social distancing, a Monitor right-to-know request found.
Since May, the vast majority of complaints have fallen into the hands of the New Hampshire Attorney General’s Office, which established a phone number and email to handle concerns about Gov. Chris Sununu’s executive orders on the coronavirus and reopening guidelines for businesses. Several of the office’s victim-witness advocates receive consumers’ complaints, follow up with the reporting parties and reach out to business owners each time an allegation is brought forward. The goal is always to gain voluntary compliance.
Of the complaints received so far, most were resolved after business owners took steps to rectify the issues brought to their attention, Associate Attorney General Anne Edwards said in a recent interview. However, the attorney general’s office has flagged a handful of businesses in the state, including Makris Lobster and Steak House in Concord, where prosecutors say violations of government orders persist despite repeated follow up. The Attorney General’s Office has fielded multiple complaints about Makris since late May, whereas a few other Concord restaurants received one complaint each, public records show.
“When it comes to enforcing the governor’s executive orders, we find that people generally fall into three categories: We have people who don’t understand the guidelines, we have people who don’t like them and we have people who refuse to follow them,” Edwards said.
Education about the guidelines is always the first step – and sometimes, it’s the second, third and fourth steps, too, she said.
“Most businesses want to do what is right and they come into compliance quickly,” Edwards said. “If we have a concern that our efforts to educate are not working and we’re not getting through to the people we’ve been talking to, we’ll have the police do a follow-up within 48 hours.”
Local police officers will stop by a business to speak with the owner and observe firsthand any violations of COVID-19 guidelines. Sometimes, officers may contact the New Hampshire Liquor Commission for additional guidance, or a municipality’s health inspector may become involved if a violation is observed during a routine inspection.
Law enforcement has discretion in deciding how to enforce an emergency order, but their primary objective is to educate. In the event of repeated violations, police are advised to issue a business a written warning, which informs them that future non-compliance may lead to criminal charges, according to guidance issued by the attorney general’s office in March.
“If the business does not comply after a written notice from police, the attorney general’s office will issue a letter to the business, letting them know that further legal action may be necessary,” Edwards said. “We do expect to issue a few of these for the first time.”
By: Kimberly Houghton, New Hampshire Union Leader
Representatives from the retail, restaurant and grocery industries are voicing opposition to a proposal in Nashua that would require businesses to enforce that customers wear face masks into their establishments.
“This is going on all over the country. Our national associations and retail leaders are adamant that retailers shouldn’t be policing this,” Nancy Kyle, president of the New Hampshire Retail Association, said Thursday.
This week, the Nashua Board of Aldermen was presented with a proposed amendment to its existing mask ordinance that was approved in May and already requires customers to wear face masks while visiting stores, restaurants and other business establishments in Nashua.
The new proposal, if adopted by aldermen, states that “no business and no employee of any business shall provide goods or services to any person not complying with face covering requirements … no business and no employee of any business shall permit a person to remain on its premises in violation of these requirements.”
“In some instances these would be 16-year-old kids who are being asked to enforce this,” said Kyle, stressing confrontations about mask use have already led to verbal and physical altercations throughout the nation.
John Dumais, president of the New Hampshire Grocers Association, agreed. He has heard from several members around the state who are worried that if this amended ordinance is approved in Nashua, that other communities will attempt to do the same.
There has already been reports of some strong language and shouting from belligerent customers toward teen grocery store workers who are asking them to wear masks into businesses, according to Dumais.
“They get intimidated very quickly, and that is unfortunate because they are already working extra hard to keep things sanitized in the store,” he said. “We are there to serve the customer and not to enforce masks.”
In most of these situations, Dumais said the employee is not trained for confrontational situations. Grocery store workers have no problem posting signs that face masks are required, or even handing out free masks if they can afford them, but if a customer refuses to wear one, Dumais said it is not the employee’s responsibility to make sure they do.
“This puts another burden on these businesses that are already struggling to survive,” said Mike Somers, CEO of the New Hampshire Lodging and Restaurant Association.
While many businesses are requiring that masks be worn, Somers said there really isn’t much that can be done if someone isn’t in compliance, except to ask kindly that they put on a mask.
Some restaurant employees throughout New Hampshire have already quit their jobs and left in tears because it is a difficult situation when a hostess asks someone to follow the requirements and they refuse, explaining it places a lot of pressure on personnel that are not trained to handle it.
Somers has already spoken with some Nashua businesses about the proposal, and he admits there is some angst surrounding the situation.
By: Kevin Landrigan, New Hampshire Union Leader
CONCORD — Effective immediately, everyone at a “scheduled gathering” of 100 or more people in New Hampshire must wear a face covering, Gov. Chris Sununu announced Tuesday.
The specter of up to 250,000 motorcycle riders attending a 10-day rally in Sturgis, S.D., influenced what the governor called a “proactive” move to prevent super-spreading of COVID-19 in New Hampshire.
“We are really trying to stay proactive and ahead of the game heading into the fall season,” Sununu said of the executive order.
The state will impose fines against event organizers who fail to enforce this mandate, he said.
State prosecutors are working on what those fines would look like, Sununu said.
“Sturgis was a real warning sign to us. That brought a second level of awareness to us,” Sununu said. “This is something we can do reasonably.”
The two-term Republican governor said enforcement agents with the New Hampshire Liquor Commission will be “out in force” making sure bars and restaurant owners are complying with rules that state patrons are not to be “standing around” inside either establishment.
Sununu said he is confident that owners will make certain rules are followed, but state regulators have the authority to pull the liquor license of any violating business.
“There have been super-spread events tied to that conduct all over the country,” Sununu said.
Still not statewide
The mask mandate does not apply to private businesses or schools, unless they have a “prescheduled” event with a large crowd, such as an assembly in a school auditorium, Sununu said.
New Hampshire is the only state without a requirement that people wear face coverings in public if they are unable to practice social distancing.
Nashua and six other communities have adopted their own local ordinances requiring masks.
Sununu said enforcement of a statewide mandate would be difficult and that voluntary wearing of face coverings has risen dramatically in recent weeks.
“You can’t regulate everything and everyone all of the time,” Sununu said. This requirement puts the onus on the event organizer and not those in attendance, he said.
State officials on Tuesday announced 21 new COVID-19 cases and one new hospitalization.
New Hampshire has had just one reported death from COVID-19 in the past week, the lowest number since the first fatalities in March.
COVID-19 has been a contributing cause in 419 deaths in New Hampshire, with roughly 80% of those linked to long-term care settings.
Democratic candidate for governor Dan Feltes of Concord remained critical of Sununu.
“Governor Sununu is playing politics with public health. With no guidance on school reopening, with no action around the Trump rally, and with the lack of a mask requirement, Governor Sununu has shown he’s unwilling to make tough decisions that protect the public health,” Feltes said in a statement.
By: Ray Duckler, Concord Monitor
At the Foothills of Warner restaurant, the steps out front lead to a porch with inviting old-style wooden rocking chairs and signs that read “Breakfast All Day” and “A Taste of Home.”
Inside, though, the stools that kids once spun on while waiting for waffles and hot chocolate, the ones that line the long, narrow counter up front, are not spinning these days.
It’s dark in there, like many other small businesses across the country that have closed under the weight of COVID-19.
For many local merchants, curb-side pickup and takeout orders and federal grants have simply failed to keep them up and running. The enemy is too resilient, too crafty, showing that a cohesive defense is desperately needed to stamp it out.
In Warner, Schoodacs and its mouth-watering baked goods also closed, although its owner, Darryl Parker, announced on Facebook last month that he’s sold his business and the new boss will be named soon. The new business name, too.
Deb Moore owned the Foothills restaurant with her husband, Ron, for 16 years.
“We run such a tight margin here that it’s going to be very difficult,” Moore said before closing in mid-July.
The loss of these traditional landmarks alters the town’s old-feel personality of wooden railings and porches and homemade signs, and the image reminiscent of a drawing from the Saturday Evening Post.
And this Main Street USA, certainly less than a mile long, somehow has offered a smorgasbord of entertainment – painting; acoustic music; Children’s programs; dance; museums; an outdoor amphitheater, sunken low, surrounded by steep grasslands; the Warner Fall Foliage Festival; the food, the food and the food.
The Foothills played a big role in all of that.
“It was pure hometown, locals hanging out, an institution for our town, so we are feeling that loss,” said Katharine Nevins, who owns MainStreet BookEnds across Main Street from the Foothills.