Whit’s Obtains Board Approval for Patio Concept for New Granville Location
Whit’s Frozen Custard recently received approval from Granville City Council for a paved patio and walkway in front of its new location at 266 E. Broadway.
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The space is intended to serve as a cafe and patio space for Whit’s as it moves a little further east to the north side of Broadway.
Whit’s is currently located at 138 E. Broadway.
The patio at the new location would feature seating consisting of four four-tray tables, with more seating possible on an adjacent porch of the structure, and other seating available inside.
There was some question as to whether the tables could be placed on the front area without paving stones, but the owners pointed out that the area to be used for seating is currently mulch and shrubs with very little grass.
They also pointed out that their clientele brings in parents with young children, strollers and elderly customers, calling for a smoother and safer surface to navigate, and chairs would be difficult to get in and out of on an unpaved surface. .
The pavers will extend from the porch to the sidewalk.
The owners also noted that the patio tables will be arranged on a seasonal basis.
The importance of defining the paved patio space from the adjacent public sidewalk was also emphasized.
Board member Michelle Lerner said: “I’ve been pretty clear that I prefer green, always, but I understand. Seeing how people trample all over the tree beds in the village… that would just be a mess. I wouldn’t vote “yes” for concrete, but they are not asking for concrete. “
Vice Mayor Jeremy Johnson pointed out that as with all annual board restaurant patio seating approvals in the business district, there will be an opportunity for board review and discussion prior to any future approvals. seasonal each calendar year.
“We want to promote a successful business,” Johnson said. “What I would say is it’s an annual thing. So every year people like you have to come and get this cafe (approval), so if for some reason it doesn’t work… we can reassess this (the coffee element) every year.