OFFICE LEASING UP
THEATRICAL BOOST
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APRIL 16, 2018 | VOL. 54, No. 16
YOUR ONLY SOURCE FOR REGIONAL BUSINESS NEWS
westfaironline.com
Forum on obstacles facing Fairfield County retail real estate BY KEVIN ZIMMERMAN kzimmerman@westfairinc.com
T
he idiosyncrasies and challenges that define Fairfield County’s retail property market were in the spotlight at the recent Second Annual Real Estate Outlook, held at the Shorehaven Golf Club under the sponsorship of the Greater Norwalk Chamber of Commerce, the Westport-Weston Chamber of Commerce and Halloran & Sage LLP. In opening the forum, Eric D. Bernheim, partner at Halloran & Sage, noted that Fairfield County’s municipalities were placing a greater emphasis on commercial development due to the evaporation of financial aid from the state government. “More and more, towns and cities are being asked to carry the burden,” he said. “With little certainty that state funds will be available, municipalities are looking more and more for new development and property taxes as sources to fund their services.” A great deal of the forum’s running time was devoted to the SoNo Collection megamall under construction in Norwalk. Doug T. Adams, senior director of development for General Growth Partners (GGP), the property’s developer, assured the audi» » FAIRFIELD
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Sporting endeavor page 13
A rendering of the $21.8 million Bobby Valentine Athletic Center, a state-of-the-art fitness facility at Sacred Heart University. It is scheduled to open in August 2019.
Brewing a coffee alternative in Fairfield BY KEVIN ZIMMERMAN kzimmerman@westfairinc.com
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airfielders tired of what Tony Inzero calls the “burnt-tasting” coffee at large chains can avail themselves of a homemade alternative: Inzero’s own Candlewood Market coffee shop.
“We have our own smallbatch roaster, and can keep close track of our roasting,” Inzero said at the shop, which opened in December at the Sportsplex@ Fairfield on 85 Mill Plain Road. “Coffee is very complex, like wine — but unlike wine, coffee gets worse with age. And it can keep cooking once you’ve taken the tray out of the roaster.” Purveyors roasting in large batches, he said, run risks with flavor, as it can be difficult to cool the end product at a consistent rate. In addition, old coffee sitting around is subject to “picking up the properties of all the other stuff in the room,” he said. » » COFFEE
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Tony Inzero. Photo by Kevin Zimmerman