  Rsa Member Username: Rsa Post Number: 1432 Registered: 10-2003 |
mechanical space | ||
Detroitman32 Member Username: Detroitman32 Post Number: 11 Registered: 03-2008 |
I see. Thanks. | ||
Rsa Member Username: Rsa Post Number: 1433 Registered: 10-2003 |
no prob. specifically, i think that was the area for the water holding tanks that supplied the fire suppression systems (sprinklers) and elevator motors for the service elevators. [it always seemed to me that would've made a pretty kick-ass presidential suite.] | ||
Ramcharger Member Username: Ramcharger Post Number: 540 Registered: 05-2006 |
DDA approves $2M loan for Book Cadillac | ||
Swiburn Member Username: Swiburn Post Number: 227 Registered: 07-2006 |
I hope everybody supports the Book Cadillac by spending some serious money, i.e. staying overnight in a room. Two years from now I don't want to be reading about 50% occupancy rates. This has got to be more than a walk-through and a coffee at Starbucks. The real money will come from the conventions, I suppose. | ||
Burnsie Member Username: Burnsie Post Number: 1321 Registered: 11-2003 |
Definitely, Swiburn. Water tanks were in the mechanical penthouse. I don't think the B-C had a sprinkler system, though. Detroitman32-- By large-windowed area, do you mean the 28th floor? (Visible in French777's photo as one floor above the floor with all the small narrow windows). The 28th had special guest rooms. Or did you mean the 24th and 23rd floors? Dark metal spandrels separate the windows of those floors; from a distance, they might look like simply very large windows. | ||
Detroitman32 Member Username: Detroitman32 Post Number: 12 Registered: 03-2008 |
I was referring to the 24th and 23rd floors, and yeah, I do notice the spandrels now. Thanks for clearing it up. Swiburn- Hopefully so, I wish I could stay at the BC- don't live in Detroit (well if you lived there you wouldn't stay in a hotel there anyways), but if I ever visit, I'll try see if i can afford it. | ||
Rsa Member Username: Rsa Post Number: 1434 Registered: 10-2003 |
my bad; i thought you were referring to the large, arched windows on the very top of the building (floors 33-34 i believe). water tanks in the mechanical penthouse were mainly used to supply the fire suppresion system in this era of buildings. pumping technology wasn't as advanced (or cost effective) as it is today, so gravity fed systems were pretty normal. almost the entire tower of hudson's held their water tanks for this reason. pretty massive and impressive. | ||
Burnsie Member Username: Burnsie Post Number: 1323 Registered: 11-2003 |
I assume the B-C had standpipe outlets at the sidewalk level so fire trucks could hook into the building's supply, and hose cabinets at various points in the building. I've never seen a sprinkler head visible in any of the interior pictures taken over the years. Hudson's had a complete sprinkler system, much if not all of it built in as each addition went up. Weren't the B/C water tanks also used for regular, domestic hot and/or cold supply? | ||
Busterwmu Member Username: Busterwmu Post Number: 444 Registered: 09-2004 |
Here's one from March 9th. Look at all those windows!   (Message edited by busterwmu on March 19, 2008) | ||
Busterwmu Member Username: Busterwmu Post Number: 445 Registered: 09-2004 |
Here are a few more, now that I've got the hang of this, from March 9. Looking up Shelby:   From Lafayette & Shelby (I see they are putting up more ugly new traffic lights... ugh):   And finally, from Washington Blvd and State:   Hope you enjoy the progress (Message edited by busterwmu on March 19, 2008) | ||
Bragaboutme Member Username: Bragaboutme Post Number: 68 Registered: 02-2008 |
From the washington side, I wonder why that side of the building (in the middle) doesn't have any windows? Is that where the elevator shaft is? | ||
Beantown Member Username: Beantown Post Number: 72 Registered: 10-2006 |
That corner of the north face of the building has multiple elevators (one freight and one passenger), plus a staircase and other shafts (presumably trash chutes). | ||
Detroitman32 Member Username: Detroitman32 Post Number: 18 Registered: 03-2008 |
Good pics, thanks! And I agree about the windows, tried drawing the BC once, the windows nearly killed me. | ||
Burnsie Member Username: Burnsie Post Number: 1325 Registered: 11-2003 |
The old boiler exhaust stack also extends through that blank space. Holes were cut into it from the inside so it could be used as a debris chute during renovation. It used to extend to the roof, but was cut back when the penthouse was shortened and rebuilt. | ||
Andyguard73 Member Username: Andyguard73 Post Number: 282 Registered: 03-2006 |
Thanks for the pics Buster! | ||
Kenp Member Username: Kenp Post Number: 1075 Registered: 03-2006 |
 This is a picture of the stack. Notice the cut out they made to create a door. The noise when things were being drop from the top was deafening. | ||
Bragaboutme Member Username: Bragaboutme Post Number: 71 Registered: 02-2008 |
Thanks all, I also like the pics. | ||
Tiorted Member Username: Tiorted Post Number: 125 Registered: 02-2006 |
Michael Symon has just inked his first post-Iron Chef restaurant deal. The chef has committed to a consultancy deal with Starwood Hotels to open a restaurant in Detroit's Westin Book-Cadillac, a 1924 gem currently undergoing a $180 million renovation. The 120-seat restaurant is expected to open next fall. "It's an American brasserie themed around heritage meats," Symon explained. The highest quality beef, pork, lamb, bison, boar and other meats will be spit-roasted, wood-grilled, smoked, braised and cured. No doubt we'll be driving to the Motor City to sample wild boar short ribs, bison prime rib and braised rabbit. Sides like smoky beans with pancetta, lemony potatoes and pastichio will be served family-style. "I wish I thought of this concept before," Symon noted. "It would work great here in Cleveland." As the consulting chef, Symon will develop the concept and menu, hire and train staff, and manage the overall operation. He will not, he promises, be leaving Cleveland. In other Symon news: The chef has partnered with Cleveland author Michael Ruhlman to publish his first cookbook, titled Symon Says: Live to Cook. "The book will be like a story of my life in food," says Symon. Recipes will trace the chef's trajectory from childhood, through culinary school, all the way up to Iron Chefdom. http://www.freetimes.com/stori es/15/39/bites http://www.foodnetwork.com/foo d/michael_symon/ | ||
Burnsie Member Username: Burnsie Post Number: 1330 Registered: 11-2003 |
Damn, if the wood-paneled English Grille had not rotted away, Symon's restaurant would have been great in there! I wonder where in the BC it will be? New addition or main part? | ||
Eric Member Username: Eric Post Number: 1096 Registered: 11-2004 |
That story has a dateline of January 30th, you'd think after almost 2 months that it would've been reported locally. It's not like celebrity chefs announce plans for opening restaurants in this city everyday. (Message edited by eric on March 20, 2008) | ||
Wschnitt Member Username: Wschnitt Post Number: 76 Registered: 07-2007 |
I thought that was strange also. When I searched book cadillac on google news that didn't come up. | ||
Fareastsider Member Username: Fareastsider Post Number: 857 Registered: 08-2006 |
I am so intrigued by the basements of these large buildings especially the multiple levels. There must be or was some cool stuff hidden down there! | ||
French777 Member Username: French777 Post Number: 384 Registered: 10-2006 |
have they invested around 160 million if so Then how long do you think it will take to earn a profit > 10 years < 10 years = 10 years | ||
Bob Member Username: Bob Post Number: 1712 Registered: 11-2003 |
That is cool that we will have another celebrity chef represented in Detroit. Although this one has me the most excited because it is in downtown and in a building that is not a casino, in a part of downtown that needs more things and development. | ||
Wschnitt Member Username: Wschnitt Post Number: 77 Registered: 07-2007 |
Yeah. I hope this restaurant has a ground floor location. | ||
Swiburn Member Username: Swiburn Post Number: 228 Registered: 07-2006 |
I hope the restaurant chef didn't change his mind and back out of the deal-probably due to the economy and loans getting tighter | ||
Eboyer Member Username: Eboyer Post Number: 98 Registered: 01-2007 |
Swiburn, he's being brought in as a "consultant", which means he has no costs associated with running the restaurant. The only thing he has to lose is his reputation. | ||
Eric Member Username: Eric Post Number: 1125 Registered: 11-2004 |
Going by the B-C yesterday I noticed that about 1/3 of the buckhoist had been removed, I guess this means at least some interior elevators are now working. (Message edited by eric on April 09, 2008) | ||
Rjlj Member Username: Rjlj Post Number: 496 Registered: 11-2003 |
Correct, internal elevators are now being used. |
