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Mike Shannon’s Restaurant
St. Louis, MO
H.B.D. was selected to construct the new Mike Shannon’s Restaurant to be located at Market & 7th Streets. This new location is in close proximity to the new ball park. H.B.D. completed the entire project, from demolition to finish, in 4 months.
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K.C. Masterpiece
Chesterfield and Creve Coeur, MO
New 7800 sq. ft. free-standing building constructed in 1991. A steel barring building with full sitework and complete interior finish including sit down restaurant area, bar area and takeout.
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Ozzie’s Restaurant & Sports Bar
St. Louis, MO
Gut rehab of existing retail space into a 10,000 sq. ft. sports bar and restaurant. Features baseball memorabilia and special baseball oriented rails, bar tops, etc.
Completed in an incredible 90 days.
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Eau Bistro-Chase Park Plaza
St. Louis, MO
7200 sq.ft. gut rehab completed in 7 months in 1998. Complete high finish restaurant including 4500 sq.ft. restaurant area and 2200 sq. ft. kitchen area.
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Eau Café-Chase Park Plaza
St. Louis, MO
4200 sq.ft. gut rehab on the 1st floor with 600 sq. ft. of kitchen, extensive high finish, millwork, special ceilings, ice bar and special ducting system with scrubbers beneath restaurant area.
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Café Marquis-Chase Park Plaza
St. Louis, MO
As a part of the entire restoration and commercial configuration of the $47 million Chase Hotel, HBD managed the tenant finish work for this restaurant.
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Old Country Buffet
Chesterfield, MO
Construction of a new free-standing 8600 sq. ft. restaurant in Chesterfield Valley ncluding seating area, buffet counters and complete kitchen finish with sitework taken from graded pad. |
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St. Louis Bread Company
Fenton, MO
Construction of a new free-standing 4200 sq. ft. restaurant.
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Golden Corral
Location: Shiloh, IL
S.F. 10,330
Developer: RFR, Inc.
A 10,330 sq.ft. franchise restaurant serving up to 350 people situated in the heart of Shiloh, IL right on interstate I-64. The building is constructed of EIFS and brick with red metal roof accents, a 1200 amp electrical service, 3 cooler/freezer units, $2,000,000 in food service equipment, three food lines, two server stations and a private dining room. The building was completed in just over 90 days from start to finish including installation of all kitchen equipment.
Architect: Lehmann, Mehler, Hirst, Thornton and Associates
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