Friends & Neighbors, Thank you for your interest in supporting us in our venture.

We are excited to open a dialogue and offer transparency in this possible addition to the Williamson Marquette Neighborhood. Currently, we are in the process of seeking approval from the Marquette Neighborhood Association to place a craft cocktail lounge at 1380 Williamson St. If you find that you would object or support this project, we encourage you to contact the MNA and your alder person to voice your opinion. Relevant contact information is found at the end of this letter. 16 Bar Spoons consists of : Gilbert Altschul (Grampa's Pizzeria, Mickey's Tavern) Josh Swentzel (Star Liquor, Grampa's Pizzeria, Tip Top Tavern) Hastings Cameron (Forequarter, Underground Food Collective) At this moment, this address is a residence, and the last remaining ground floor residence on the 1300 block of Williamson east of the Lazy Jane's Bakery. At this time, the main concerns from the Neighborhood Association are : (1) - Losing a Williamson St. residence and making it a commercial property (2) - Additional noise in the neighborhood (3) - Additional car traffic generated in the neighborhood. (4) - Adding one more bar/eatery to the neighborhood. [predominantly the additional sale of alcohol] At this point in the process, we find it would be helpful if our friends and neighbors voiced their support for our perspective business. The following paragraphs summarize our concept and address some of the obvious concerns. _________________________________________________________ It is our ambition to create a comfortable and focused tavern/cocktail lounge that fits seamlessly into the Williamson & Marquette neighborhood. It will draw on its principals extensive experience in the beverage industry to serve innovative culinary cocktails, craft beer, small grower-producer wine and housemade nonalcoholic beverages at approachable price points. Though obviously associated with Grampas Pizzeria, the lounge will have its own independent identity, while simultaneously providing a space in which those awaiting seating at Grampas will be able to enjoy drinks and wait comfortably. The two businesses will have a symbiotic relationship that will offer our guests a unique dining and social experience. The atmosphere will be informed by our ambition to retain as much of the character of the space as possible, allowing the existing structure of the building and lot to dictate aesthetics and placement of functional elements of bar and seating areas. It will be the tidy Victorian house on the block that happens to contain a craft cocktail bar, flanked by herb gardens that feed the menu. Additionally, there is a good amount of space that can be utilized on the side and in the front of the building for ample bicycle parking that will not only benefit our customers, but the local neighborhood business to which customers are traveling to by bicycle. Music will be house-controlled, with levels at unamplified conversational volume, and the entire space will project an inviting, low-key ambience: a tone set by indirect lighting. The room will be focused on creating a convivial atmosphere that puts our guests at ease; whether socializing with a group of friends, striking up a conversation with a stranger or forgetting they are actually waiting for a table next door. The bar will be a durable and sustainable fixture. Wed like to be the place neighbors unwind after work, the place diners across Williamson Street grab a drink after a meal, the place service industry workers who served those diners grab a nightcap, and a resource to the community: whether a neighbor interested in learning more about beverage production and its intersection with contemporary and historical culture, or community members who desire logistical help with neighborhood festivals and fundraisers. We aim to have neighborhood based hiring, creating up to 10-13 jobs, 4-6 of which are full time. As at Grampas, there will be a focus on establishing and extending relationships with farmers and local purveyors. These close relationships, as well as those with artisan distillers, vintners & local breweries will inform the way our menu is constructed, as well as a regular series of cocktail classes and workshops.

The nature of the menu, inventory and atmosphere at the bar will preemptively avoid many headaches and liabilities endemic to the tavern industry. All non-alcoholic items will be housemade or juiced the day of service we will not stock standard staples expected by the typical problem or volume drinkers: e.g. no cranberry juice, soda gun, cheap flavored vodka or schnapps, etc. We wont offer cut-rate drink specials our focus is on quality over quantity. Staple food menu items will prominently feature cured and pickled items from purveyors like Underground Meats & collaborations with Farm2Fork/FEED Community Kitchen. [something about Gil] Rotating menu items will draw upon our relationships with chefs from across the neighborhood and city, who will conceive featured small plates. Tory Miller (LEtoile & Graze), Joey Dunscombe (Weary Traveler), Young Yu (Sols on the Square), Braulio Maximiliano (Mickeys; Dandelion Food Cart) & Dan Fox (Heritage Tavern) are just a few of the chefs who have committed to conceiving dishes. We acknowledge that this business would create additional noise in the neighborhood, as well as add to the large number of businesses in what is a primarily residential area. It is our absolute intention to work with our neighbors to keep any negative impact at bay, and help add to the attractive and independent environment that we have all helped create in the Williamson-Marquette neighborhood. _________________________________________________________ If possible, when you submit an email to the alder and MNA, please also send it to 16barspoons@gmail.com. This will give us the opportunity to present neighborhood support at the meetings. MNA Board President Michael Jacobs : president@marquette-neighborhood.org District 6 Alder Person Marsha Rummel : district6@cityofmadison.com