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Wallingford architect Michelle Quesada has lived in Wallingford for over twenty years. 'Sustainable practices has always been a part of my practice," she says. "It goes beyond picking fabulous green products: sustainable architecture considers lifestyle choices and the wake we leave as we move through design and construction.”
Hot on the heels of the new auto shop opening where Walt’s used to be and a bike company going in where the Essential Bakery was, we learn that the empty space where Tweedy and Popp used to be (before moving to Wallingford Center) has a new tenant. We don’t know who yet, just this note by iyqtoo from our comments section of our Walt’s post:
The former Tweedy & Popp space was leased too! Just last night we were mourning the lingering “For Lease” sign in the window, and today there were two men cleaning it up. They said it was definitely leased but they didn’t know who the new tenant is.
There has been a strange assortment of stuff in the space behind the paper in the windows lately: a refrigerator, some bikes…. It looks like someone cleared out their garage and put it in the old Tweedy & Popp storefront. I’ll be anxious to see who’s moving in!
And it looks like the old Jitterbug space is going to be a restaurant. Here’s a response I got from the marketing person at Chow foods:
We’ve just completed the storefront renovation in Wallingford and are
planning a food service facility in the place we have called home on
and off (mostly on) for almost 22 years. We’re not sure yet what our offerings will be, but hope to be up and running sometime in the summer months.
I find the term “food service facility” interesting, in that they didn’t use the word “restaurant”.
Well, interesting! I was encouraged by the remodel, but was afraid it was going end up as Chow Foods office space.
..”Food Service Facility” – what the heck is that? Clinical.
“Food Service Facility” == Soylent Green!
Food Service Facility usually refers to test kitchens, prep lines, or a training kitchen they might use to teach new staff the menu and how they run the kitchen – nothing ominous, folks.
I got clarification from the marketing person, it’s going to be a restaurant.
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