38 | JUNE 25, 2013  | THE COMMERCIAL OBSERVER

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Boston Properties’ new marquee office tower at 250 55th Street,
which is set to open for its anchor office tenants Morrison &
Foerster and Kaye Scholer this winter, boasts a number of retail
opportunities, including a restaurant space totaling more than
7,000 square feet across the ground and lower levels. The unique
location is a prime intersection for tourist, residential and business
traffic. The search for the right tenant, which is being handled by
Steven Soutendijk, senior director, David Green, executive vice
president, and Christopher Schwart, senior associate, is focused
on a full-service restaurant that fits with the image of the building.
Though discussions with a number of potential users are ongoing,
there have been no handshakes on a deal. The space, though, is
ready to begin a build-out should a tenant sign on. “We’re ready to
start now, we’re ready to sign a lease now and we’re ready to get a
tenant in the building now,” said Mr. Soutendijk during a tour of the
space last week. “A restaurant build-out of this magnitude could
take anywhere from six to nine months, and we would love to get it
online at the same time as the building, but that would necessitate
signing a lease now.”
THE PLAN
250 55th Street
The 3,404-square-foot ground
foor has the potential for a mez-
zanine level in the front or back
of the space. “We had a user
who thought a mezzanine would
be really well suited to private
dining, so Morrison & Foerster
[for instance,] could come in
and have a partners’ meeting in
the upstairs mezzanine level for
lunch,” Mr. Soutendijk suggested.
The ground foor’s 36-foot ceiling
height lends itself to a centrally
located, circular bar. “Where
you put the bar is entirely up
to the tenant, but we are really
excited about the prospect of the
bar being a centerpiece to the
restaurant when you walk in,” Mr.
Soutendijk said.
Though the 3,850-square-foot
basement space is envisioned as
back-of-house, where the kitchen
and storage would be located,
there is potential for additional
seating on the lower level. “For
a restaurant this size, your back-
of-house requirement is probably
1,500 to 1,700 square feet, and
that would leave you another
1,500 downstairs for bathrooms
or another private dining room,”
Mr. Soutendijk noted. “A user I
had in here thought that would
make a really cool private wine
cellar room.”
As with any restaurant in a Class
A ofce building, systems are an
important component of any po-
tential deal. The tenant would be
required to install a precipitator,
also known as a pollution control
unit, which captures odor and
grease before emitting exhaust.
“Systems are the responsibility
of the tenant, obviously. That
can be negotiated, though,” Mr.
Soutendijk said, adding that the
systems would be installed above
the deck on the ground foor.
Deliveries would be handled
through a loading dock on 54th
Street, which ofers a freight el-
evator connection to the restau-
rant’s lower level. “If you’ve got
power breakfasts in here at 7:30,
you don’t want produce rolling
through,” Mr. Soutendijk said.
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