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Landmark on verge of landing new owner Illinois company is close to purchasing former Eaton Corp. home on Superior By STAN BULLARD sbullard@crain.com
on serving it again. I want to serve quality fish that tastes good and doesn’t contain chemicals found in Lake Erie,” said Michael Bruno, owner of the Blue Door Bakery & Café in Cuyahoga Falls, which primarily ships in fresh wild fish through Sea to Table, a sustainable seafood distributor.
The 1111 Superior office building, better known as Eaton Corp’s former home, is on the verge of getting a new owner — Skokie, Ill.-based American Landmark Properties Inc., which already owns a skyscraper in downtown Cleveland. Paperwork pointing to a potential deal is on file with the Ohio Secretary of State’s office. A newly formed limited liability corporation bears the name 1111 Superior LLC and lists as its address the same address as the headquarters of American Landmark: 8114 N. Lawndale Ave., Skokie, Ill. Insiders familiar with the pending transaction for the 28-floor office tower say American Landmark, an aggressive deal-making landlord at 1100 Superior, may get 1111 Superior at a low enough price — perhaps as little as $20 million — that it could become a formidable competitor for office tenants who are ready to make a move. American Landmark has leased more than 100,000 square feet at 1100 Superior in the past two years. A visible sign of dealmaking moxie is that it awarded naming rights to 1100 Superior, now known as Oswald Centre, to the Oswald Cos. insurance brokerage, to cinch a deal for 70,000 square feet of office space.
See FISHY Page 22
See LANDMARK Page 21
CONTRIBUTED PHOTO
Catanese Classic Seafood fishermen are shown during a recent Lake Erie haul of yellow perch.
SOMETHING’S FISHY NUMBERS GAME 515 million The population of yellow perch that were at least 2 years old, at its peak in 2005, according to a review.
155 million The projected population of the same perch in 2014.
Taking action
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A proposed state bill is aiming to clean up the lake. Page 22
By KATHY AMES CARR clbfreelancer@crain.com
T
he advent of spring and summer means we can now look for perch, walleye and our other favorite Lake Erie fish on local restaurant menus. The warmer months also introduce to the lake raw sewage after heavy storms, phosphorus runoff from fertilizer and algae blooms, exacerbating a decades-long problem of environmental degradation caused by pollution from heavy in-
The quality of fish caught on Lake Erie is a concern for some local restaurant owners dustry, agriculture and human negligence. So what do these toxins mean for the fish we eat? For local chefs who are meticulous about ingredient sourcing, the contaminants’ impact on the quality of the lake fish is of particular concern. “I hesitantly served walleye once about a year ago, and I don’t plan
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DINING
PERSONAL TOUCH Local chef Jonathon Sawyer’s latest venture, Trentina, hits close to home ■ Page 5
Entire contents © 2014 by Crain Communications Inc. Vol. 35, No. 22