Extent and Type of Work Performed
When completed in December 2011 this $12 million, two-year, two-phase project brought its 95-year old facility up to current codes and replaced all internal systems.
The original facility was built in 1916 and much of it burned down in 1951 resulting in the facility being repaired in patchwork fashion. An engineering study conducted revealed that the club needed to invest about 6 million towards updating the infrastructure including rebuilding the kitchen facilities. In order to give the members what they really wanted to see, in addition to the safe and updated facility, the club took the idea further and renovated the clubhouse. Some features of the original clubhouse were restored along with the addition of about 15,000 square feet of new space that included a new outdoor dining space and popular terrace space with fire pit that can accommodate 200 a la carte dinners.
As part of the renovation, the kitchen was gutted to the outside walls. Through the years, the kitchen had fallen into disrepair, with an antique hood system and dilapidated flooring. The new kitchen is a bit larger and boasts a new makeup air system and new hood system. The new air system now stabilizes the amount of fresh air coming into the facility and creates a negative pressure, so everything can exhaust out efficiently. Further, all of the plumbing, electrical and floor drains were completely redone. While the club maintained some of its existing kitchen equipment, additional freezers and coolers were added, including a keg and bar system cooler. An elevator was also added, providing easy access to the second floor bakery, basement storage and a new receiving area.
The club chef was heavily involved in the new kitchen layout, picking equipment, assigning lines, and changing how the lines functioned. The cold line is now located by the hot line providing a better layout that runs more efficiently. In November 2011 alone, the club saw a 40% increase in dining compared to the previous year. The club also completely renovated and renamed, its mixed grille, now called 1916 Grille. Prior to the renovation, the grille was rarely used by members. Today, the 1916 Grille is a hotspot for members of all ages particularly young families now that it is a more pleasant space for dining.
Chapman Coyle Chapman
Dates of Construction
Began: 2010 / Completed: 2011
Project Cost and Size
$12,000,000 / 70,000 ft2