0 Boston’s Office Building Boom is Centralized

200 Clarendon Back BayLast week I took a tour of the 48th floor at 200 Clarendon Street with Wayland Club Scouts, hosted by Patrick Mulvihill  of Boston Properties, and “wow” was the comment echoed by all the scout’s and their parents.  Now, the floor was completely shelled out with nothing but a cement floor, deck above and exterior windows. It was a great experience and the perfect perch to see how our city is growing vertically.

The growth, however, is consolidated in a few central areas – all of which were perfectly visible from the 48th floor.

From Curbed:

“Tim Logan broke down recent numbers from the Boston Redevelopment Authority that show 83 major projects going up in 19 of the city’s 25 neighborhoods for a total cost construction-wise of around $7 billion. “Yet they’re concentrated in a relative handful of places. About $4 billion worth of the construction — it includes everything from housing to hotels to new storefronts — is taking place in just three neighborhoods: the Seaport, downtown, and the Back Bay. Count the number of projects, and nearly a fourth are in two neighborhoods: South Boston and the Fenway.”

 

0 Sweetgreen Opens Location in Boston Seaport

Sweetgreen in Boston seaport district

Credit: Boston Business Journal

From 11:45 AM to 1:45 PM the Boylston Street location for Sweetgreen is mobbed.  My office is a ½-block away, so I frequently walk past their location and see the line out the door for those crazed salad fans.  Yes, I too am a fan and appreciate fresh food served quickly for a competitive price.  The Seaport location will attract a following that no doubt will see similar long lines out the door.  Enjoy!

According to a report on the Boston Business Journal, “located at 372 Congress St., the 1,655-square-foot eatery joins the neighborhood of local firms Life is good, Rue La La, and Zipcar….Sweetgreen says it prides itself on preparing foods from scratch on location, not from a commissary, using ingredients from local farms that are prepared and cooked daily.”

More information is available in the BBJ’s coverage, here.