Written by Ric Cochrane, Project Manager, Preservation Green Lab
“Buildings have a temperature,” Tom Douglas says, sitting at the bar of his popular restaurant, Lola, one of ten in his Seattle food empire. “Old buildings are warm. Many new buildings are ice cold. I’m not talking about temperature -- I’m talking about intimacy. People want to eat good food in intimate spaces. New is rarely warm.”
To Douglas, intimacy means local character, the story of a place that adds to the experience of eating his famous food. He says old buildings often come with stories built in: “I love new buildings -- they’re much easier [compared to renovating old buildings]. But they don’t tell stories.”... Read More →
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