If you were looking for a high end operator of a signature space in a complex that you were leasing out, and the restauranteur were likely to say to you "I'm not serving my salmon meuniere under lights that make it look spoiled, when will then lighting be fixed?!" and you were unable to answer that question since the City hasn't yet been able to tell you when either that or the frickin' floor will be fixed...Whether they know what they're doing or not, the reality is that I can walk over to that space and see with my own eyes that it's still boarded up and has been for what, 15 years? So yes, I'm second guessing their competence. What space stays boarded up for over a decade before you realize you need to rethink your pitch, market and lease price expectations?
Maybe their long term plans aim for a grand two floor restaurant but that didn't preclude leasing the space in the interim to a wine bar or a bakery or splitting the space in two on a 5–10 year lease before proceeding to their ultimate goal for the space.
...then you wouldn't bother pushing to lease the space until you could answer those questions.
So maybe Osmington, (also as evidenced by the incredible amount of work they have done to lease out and effectively curate a very interesting collection of foodservice vendors in a wide range of categories gradually throughout the rest of the station), know what they are doing! If Union Station looked like the basement at Aura, then I would be worried, but it has become a vibrant, highly-trafficked foodservice destination. What more evidence do you want that they are on top of this? Unless of course you are adverse to considering any outside factors beyond that you simply want something.
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