The URL can be used to link to this page

Home My WebLink AboutVariance Request & Correspondences 41111dee)14 • GALLERY - WINE BAR 541 Main Street (Route 28) West Yarmouth, MA 02664 Phone: 617.821.1204 = Email: brian@musicroomcapecod.com JAN A 2021 To: Chairman Forest and Members Of The Board Of Selectmen � , Y , From: Brian Serpone Owner The Music Room Subject: Request Waiver of Requirement for Front Door Vestibule- Prior To Opening- Year 2020 Dear Chairman Forest and Members of The Board Of Selectmen, I am writing you today on behalf of The Music Room located at 541 Route 28, West Yarmouth to respectfully request that The Board Of Selectmen waive the requirement for The Music Room to have to install a Vestibule at the front door entrance to our establishment prior to receiving our final Certificate Of Occupancy,this allowing us to open for business this year(target date— October, 1 2020). Due to the unprecedented Coronavirus Public Heath Pandemic and the prohibition of Live Entertainment under the Commonwealth Of Massachusetts Phased-In Reopening Plan, it will not be possible for us to have any Live Music Entertainment or any other Live Entertainment at The Music Room until Phase IV of the Mass Reopening Plan is effective; this likely not until 2021. In addition, in undertaking our extensive and extremely costly renovation to create The Music Room and to make what will be a magnificent contribution to Route 28 in West Yarmouth and in preparation for opening as promised to The Board Of Selectmen and the Town, we have gone to great lengths to fully Sound Proof the The Music Room to ensure that there is no noise heard from the outside of the building. Even when amplified music has been tested or played at volume levels associated with every different conceivable type of Live Music Entertainment, there still is no noise outside the building. (�iampictro Architects T January 13, 2020 ALTERATIONS TO: OWNER: Alpha Entertainment Group,LLC The Music Room DBA/THE MUSIC ROOM Architectural Evaluation Brian Serpone, CEO Architectural Narrative Existing Conditions(also see Structural Narrative) The EXISTING BUILDING is 1 story over a concrete slab on grade. • Masonry exterior walls. • There is a truss framed roof structure and a steel bar joist flat roof section. • The total floor area of the building is 29,963 sq.ft. • The floor area of the proposed area of work is 4128 sq.ft. • The entire building has a sprinkler system. • The use of the building will change from retail space to assembly use. Scope of Proposed Work • Reconfigure existing retail space into assembly use. • The space will be occupied by The Music Room. • Design one unisex accessible toilet room for public use and two additional public toilet rooms will be available. • Install a new 3'x 7'x 1 3/4"side exit door. • Build a music performance room with 60 seats. • Build a Music Room Bar area for beer and wine with 29 seats. • The existing sprinkler system will be adjusted to address the new floor plan. • Build a new control room and three music booths. • There will be 1128 sq.ft.Art Gallery with access from the performance area. Code Compliance • The International Existing Building Code IEBC,2015 edition and the Massachusetts 9th edition code amendments dated 10/20/2017 to the IEBC and the 2015 International Building Code generally refer to the investigation and evaluation required. • This work is level 2 as a reconfiguration of space. The work area does not exceed more than 50%of the aggregate area of the structure. All work,structural and nonstructural,will be shown on the drawings. rK^riSLSIISUJ l- SEP 2 3 2020 HEALTH DEPT. Architectural: Louis F.Giampietro, P.C. I EBC Section 430 Night Clubs: • 430.2 Sprinkler protection: the existing automatic sprinkler system will be modified per code as required by new wall location and room sizes. • 430.3 Foam Plastics and Interior Finishes: all interior finishes will conform to this requirement. • 430.4 Entertainment System Response: all systems will conform to the requirements including but not limited to items 1,2 and 3. • 430.5 Main Exit: the existing main exit consist of a pair of 36"out swinging doors with panic hardware and no center mullion. Section 801 General Classification: Level 2 • All alteration/repair work shall be made more code conforming than the existing work before the alteration/repair was undertaken. • No hazardous materials such as asbestos and lead-based paint will be used. Group A Occupancy • Type YA Construction and Type IIIA Construction. Section 803 Building Elements and Materials Existing Exterior Walls: • Existing 8"CMU at front,side and rear walls. • The interior of the CMU walls are furred out with 2x4 studs,fiberglass insulation and finished gypsum board. • The demising wall to the adjacent space is 2x6 studs @ 16"oc.With sound batt insulation and finished with fire code gypsum board. Section 804 Fire Protection Section 804.2.2 For Group M • There is an existing automatic sprinkler in the building. • There will be a 1 hour fire rated smoke wall between the two spaces. Section 805 Means of Egress: • There are three at grade exits.(two exits required) • All exits will have lighted exit signs. • Emergency lights will be located in the path to the exits. Section 806 Accessibility • The existing entrance is accessible. • One new unisex accessible toilet room will be provided and two new unisex-non accessible toilet rooms. Design Conditions • Scale drawing will be provided showing all work to be done. Architectural: Louis F.Giampietro, P.C. IBC Table 1006.2.1 Spaces with One Exit or Exit Access Doorway Gallery space use group=A Maximum occupant load=49 Maximum common path of travel distance=75' Table 1006.3.1 Minimum Number of Exits or Access to Exits Per Story Occupant Load Per Story= 1-500 occupants=2 exits (3 provided) Section 1017 Exit Access Travel Distance Maximum allowed =250' (with sprinkler system) Maximum Per Design= 150' 248 CMR TABLE 1 Nightclubs - Fixture Requirement Women—water closets= 1 per 30 persons 2 required;2 provided Men - water closets=4 per 50 persons 1 required;1 provided *Note: The toilet room labeled"Artist's Lay"will be available as an additional toilet room during the operating hours of The Music Room. i No.4929 - 1- . Al i 74 014 Architectural: Louis F.Giampietro, P.C. Music Room Menu Hot Dishes 1. Brown Sugar Pulled Pork Sliders with Balsamic Glaze - Slow roasted garlic sage rubbed pork loin, served on a toasted slider bun, garnished with homemade coleslaw and drizzled with a brown sugar balsamic glaze. 2. BBQ Beef Short Rib Tacos - Slow roasted Short Rib tossed in bbq sauce, served in soft shell tacos,topped with Jalapenos, red onions, hot sauce and sour cream, Garnished with fresh cilantro and a lime wedge. 3. Fried Ravioli - Golden Fried Ravioli's served with a side of homemade marinara sauce and garnished with shaved parmesan cheese and a basil leaf. 4. Mozzarella Stuffed Meatballs - Handmade mozzarella stuffed meatballs topped with a homemade marinara sauce, garnished with shaved parmesan cheese and served with toasted focaccia bread. 5. Cape Cod Crab Cakes - Handmade Air Fried crab cakes served with a spicy aioli on the side. Cold Dishes 1. Homemade Garlic Hummus - Chickpeas blended creamy and smooth,topped with garlic and olive oil, served with Pita Bread and garnished with paprika. 2. Buffalo Chicken Lettuce Wraps - Shredded all white chicken meat,topped with hot sauce, shredded cheddar cheese, tomatoes, red onions, served in bib lettuce cups. 3. Charcuterie—Assorted meats, cheese's, and fruit. 4. Colossal Shrimp Cocktail- 5 large shrimp served in a chilled Martini glass with Cocktail Sauce and garnished with a lemon wedge. 5. Classic House Salad or Caesar Salad - Both salads made with romaine lettuce. 10/29/2020 The Music Room Mail-music room Gmail Brian Serpone<brian@musicroomcapecod.com> music room Anthony Marro <anthony@risehospitalityconsulting.com> Wed, Oct 28, 2020 at 11:03 AM To: "Murphy, Bruce"<BMurphy@yarmouth.ma.us>, "Renaud, Philip"<PRenaud@yarmouth.ma.us>, Brian Serpone <brian@musicroomcapecod.com>, Scott Cornelia <scott@musicroomcapecod.com> Philip, Thanks so much for reaching out to me this morning to go over the needs from the Health Department side to assist The Music Room and helping us get open. Please se the attached menu and small equipment list that we will use to execute the menu we have. I will have Brian Serpone and our Director Destinie there to meet you tomorrow 10/29 at 10:45am so you can drop off the Food License Forms that need to be filled out and you can see the room so you can let me know what we need from a Health Department standpoint to execute our menu and get our final sign off for our Certificate of Occupency. We are looking to try to finish up and complete all of the work needed for our CIO ASAP so we can prepare for an Opening Date. I will look forward to speaking to you later tomorrow to go over what we need to do from your perspective and to meet Health Code. Thank you in advance for your time and assistance, have a great day and stay safe. Best, Anthony 203-257-1905 Hot Dishes 1. Brown Sugar Pulled Pork Sliders with Balsamic Glaze - Slow roasted garlic sage rubbed pork loin, served on a toasted slider bun, garnished with homemade coleslaw and drizzled with a brown sugar balsamic glaze. 2. BBQ Beef ShortRib Tacos - Slow roasted ShortRib tossed in bbq sauce, served in soft shell tacos, topped with Jalapenos, red onions, hot sauce and sour cream, Garnished with fresh cilantro and a lime wedge. 3. Pan Fried Ravioli - Golden Fried Ravioli's topped with homemade marinara sauce and garnished with shaved parmesan cheese and a basil leaf. 4. Mozzarella Stuffed Meatballs - Handmade mozzarella stuffed meatballs topped with a homemade marinara sauce, garnished with shaved parmesan cheese and served with toasted focaccia bread. 5. Cape Cod Crab Cakes - Handmade Air Fried crab cakes topped with a spicy aioli. Cold Dishes 1. Homemade Garlic Hummus - Chickpeas blended creamy and smooth, topped with garlic and olive oil, served with Pita Chips and garnished with paprika. 2. Buffalo Chicken Lettuce Wraps - Shredded all white chicken meat, topped with hot sauce, shredded cheddar cheese, tomatoes, red onions, avocado and served in romaine lettuce cups. 3. Crab Stuffed Avocado Plate -Asian lump crab meat salad served over a whole sliced Hass avocado, drizzled with a sriracha and mango sauce served with pita chips. 4. Colossal Shrimp Cocktail - 5 large shrimp served in a chilled Martini glass with Cocktail Sauce and garnished with a lemon wedge. 5. Classic House Salad or Caesar Salad - Both salads made with romaine lettuce. In order to pull off this menu we would need; https://mail.googie.com/mail/u/1?ik=9456ce2Oda&view=pt&search=all&permmsgid=msg-f%3A1681808324525986042&simpl=msg-f%3A16818083245... J/V 10/29/2020 The Music Room Mail-music room Electrical Appliances 5 preasure cookers/ Instant pot Duo 8 quart, 3 Instant pot Vortex Air fryers 10 quart, 3 Crockpot's 7 quarts, 1 Kitchen aid mixer, 1 Food processor 11 cup, 1 Refrigerator 1 microwave. From: Murphy, Bruce<BMurphy@yarmouth.ma.us> Sent:Tuesday, October 27, 2020 7:38 PM To:Anthony Marro<anthony@risehospitalityconsulting.com> Subject: Re: music room Hi Also mention septic as built plan And required notes on menu Thanks Sent from my iPhone On Oct 27, 2020, at 9:11 PM, Anthony Marro <anthony@risehospitalityconsulting.com> wrote: [Quoted text hidden] www.risehospitalityconsulting.com<http://www.risehospitalityconsulting.com<http://www. risehospitalityconsulting.com<http://www.risehospitalityconsulting.com>> <http://www.risehospitalityconsulting.com/> <image001.jpg> WELCOME TO RISE<http://www.risehospitalityconsulting.com/> www.risehospitalityconsulting.com<http://www.risehospitalityconsulting.com> [Quoted text hidden] https://mail.google.com/mai I/u/1?ik=9456ce20da&view=pt&search=al I&permmsgid=msg-f%3A1681808324525986042&simpl=msg-f%a3A16818083245... 2/2 4SQ0,0e4W GALLERY WINE BAR Here is a basic menu, covers a little bit of everything. The names I just through together quick! Lol Not a lot of equipment needed. I am not a fan of the microwave, but for this, I am confident it will work nicely. I am thinking a panini press (grids and flat), turbo chef(might be able to get away with not having this), a small table top convection oven(would work just as good Turbo chef and at lower cost), some nice select utensils, a dozen squeeze bottles, & a small hand held fire torch to signature roast food items for a nice touch. None would require grease trap or hood. Jason Grambach Menu Selections G3[E0O0WED —SHURE SLIDER SEP Z Z 2020 smoked Texas style brisket HEALTH DEPT. W/ sweet BBQ & cheddar —STICKY RIFF chicken potstickers W/maple sriracha j\ —WISCO X ,� braided pretzel w/green chile cheddar gravy —BOTTLECAPS sausage stuffed mushrooms r / ' �✓l./`� w/cajun bleu cheese 11 —SOUNDMANS' SURF & TURF U crab cake & a hickory sausage patty w/ a lemon basil hollandaise —SO. BO. FRET $62 cheese quesadilla w/ spinach tortilla, cheddar&mozz —MARSHALL'S STACK thick cut onion rings 311.11.V1.5 Itil11.1.015 — OM-00610S..4 4 E III G ,folk su.smogssiryq`rrInoru.reA IsapA 00,1-0.105 1.1 7- filo., ,. t. <9 1,16111 SZ'MU I SP OrSZO VIAI 411°0°73 r• - , 0-• :.• -„; Ir. 3 laarIS 13z0P0 tc£ If"':, WOOTi DISMAI Qt1..1., 2 1411'0 4 , ...Lno_...,... sIDamgazy al:Lap:1a .„, - g gggi e. I it I— >z << • j__r . 1.11 1 / ) 68 , . .E. el I-1 lona a V) ' • 151 ..../S13 i 1 I 1 \'–^' A'* " /. - • ".Abi <2 V) •"'• <&•1 co / 0E1 zr-' 0 2 I= 4^ e 3 < * , < i , 1 v O 1 \ . 0—, z - • -. > w cz I fti _1w o ,0 1Pil r-----17 I hgoI. . . , 164 - 1 ig . m m ig Z CD t F , , , ! ,G---f- -- b 0 N . 'li q L 1 . ,,. ,_ 2;2 ., -- _ • < 1,, -, . . . v, - , i' ,-; . --- -1-7 W i - •--1 - ill a 4 . t • • a) >— _ t 0 S ,, i! , 1 ,..5 lit U ' 11 rdL i . .4 ''• ." 1 .< - . > :- • 2.'LL1 r ' 0. I z L. 1 1 il t E ts-A133 I IL Z1 ,ux . " ‘c si -,- 1 —r — Y 4 t 1 El ® : 1-P –I 44> .- Ill a t al I I il 1 z_ ti 1 7 CC - - 0/ [ ,) L- 0 E. t ni„i, 2, . II I- ' -----; t- ' 1 '-f i5 : h A g /, .-_-1..._,A.' . -,19,,. ;iit, •I I :.51 Lt rxr-11.,.-- !! 5 i a -, •• -i ,.4 r. qi,.I c-,A(.,.. , OW 46 401E11111MC- j - - ------ - - - ,, . 1i ‹) 11 z S r 4 iz I ° I p.1 :.'' a ‘.•-• El t MI i __. . 6 1 ' 9 t I 6 to -..1 .11 a; = 0. C - ,n177P- b z ri ,1 iliii_,.. .11112 E t) limorim _ifr 1 z'r' i N • I ' ---- _II r6 ; I , 1 It CLIX al ii 3:- gil P L 4 0 I i no \_ i i • Renaud, Philip From: Anthony Marro <anthony@risehospitalityconsulting.com> Sent: Wednesday, October 28, 2020 11:03 AM To: Murphy, Bruce; Renaud, Philip; Brian Serpone; Scott Cornella Subject: Re: music room Philip, Thanks so much for reaching out to me this morning to go over the needs from the Health Department side to assist The Music Room and helping us get open. Please se the attached menu and small equipment list that we will use to execute the menu we have. I will have Brian Serpone and our Director Destinie there to meet you tomorrow 10/29 at 10:45am so you can drop off the Food License Forms that need to be filled out and you can see the room so you can let me know what we need from a Health Department standpoint to execute our menu and get our final sign off for our Certificate of Occupency. We are looking to try to finish up and complete all of the work needed for our C/O ASAP so we can prepare for an Opening Date. I will look forward to speaking to you later tomorrow to go over what we need to do from your perspective and to meet Health Code. Thank you in advance for your time and assistance, have a great day and stay safe. Best, Anthony 203-257-1905 Hot Dishes 1. Brown Sugar Pulled Pork Sliders with Balsamic Glaze -Slow roasted garlic sage rubbed pork loin, served on a toasted slider bun, garnished with homemade coleslaw and drizzled with a brown sugar balsamic glaze. 2. BBQ Beef ShortRib Tacos - Slow roasted ShortRib tossed in bbq sauce, served in soft shell tacos, topped with Jalapenos, red onions, hot sauce and sour cream, Garnished with fresh cilantro and a lime wedge. 3. Pan Fried Ravioli - Golden Fried Ravioli's topped with homemade marinara sauce and garnished with shaved parmesan cheese and a basil leaf. 4. Mozzarella Stuffed Meatballs - Handmade mozzarella stuffed meatballs topped with a homemade marinara sauce, garnished with shaved parmesan cheese and served with toasted focaccia bread. 5. Cape Cod Crab Cakes - Handmade Air Fried crab cakes topped with a spicy aioli. Cold Dishes 1. Homemade Garlic Hummus - Chickpeas blended creamy and smooth, topped with garlic and olive oil, served with Pita Chips and garnished with paprika. 2. Buffalo Chicken Lettuce Wraps -Shredded all white chicken meat, topped with hot sauce, shredded cheddar cheese, tomatoes, red onions, avocado and served in romaine lettuce cups. 3. Crab Stuffed Avocado Plate -Asian lump crab meat salad served over a whole sliced Hass avocado, drizzled with a sriracha and mango sauce served with pita chips. 1 4. Colossal Shrimp Cocktail - 5 large shrimp served in a chilled Martini glass with Cocktail Sauce and garnished with a lemon wedge. 5. Classic House Salad or Caesar Salad - Both salads made with romaine lettuce. In order to pull off this menu we would need; Electrical Appliances 5 preasure cookers/ Instant pot Duo 8 quart, 3 Instant pot Vortex Air fryers 10 quart, 3 Crockpot's 7 quarts, 1 Kitchen aid mixer, 1 Food processor 11 cup, 1 Refrigerator 1 microwave. From: Murphy, Bruce<BMurphy@yarmouth.ma.us> Sent:Tuesday, October 27, 2020 7:38 PM To:Anthony Marro<anthony@risehospitalityconsulting.com> Subject: Re: music room Hi Also mention septic as built plan And required notes on menu Thanks Sent from my iPhone On Oct 27, 2020, at 9:11 PM, Anthony Marro<anthony@risehospitalityconsulting.com> wrote: Hi Philip, Thank you for reaching out to me and I'll look forward to speaking with you tomorrow. Is it possible for us to get on a call between 10:00am and 12:00 noon?If not let me know what time can work for you and I'll make adjustments. I have construction projects I'm working on here in Connecticut so I just want to make sure I have time set aside for us. Thank you Anthony From: Renaud, Philip <PRenaud@yarmouth.ma.us> Sent: Tuesday, October 27, 2020 6:05 PM To: Murphy, Bruce<BMurphy@yarmouth.ma.us> Cc: Anthony Marro <anthony@risehospitalityconsulting.com>; Brian Serpone<brian@musicroomcapecod.com>; Scott Cornelia<scott@musicroomcapecod.com> Subject: Re: music room Hi Anthony, I will call you tomorrow to discuss. We can go over the menu. Also who is the Sery Safe, Allergy awareness, and Heimlich personnel. There is a food establishment permit application that will need to be filled out with worker's compensation and a check submitted to the Health Department and also I will need to do an inspection of the establishment. We can talk tomorrow about any questions you may have. 2 Thanks, Philip Renaud Health Inspector Town of Yarmouth Tel: 508-398-2231 ext. 1242 Sent from my iPhone On Oct 27, 2020, at 6:58 PM,Murphy,Bruce<BMurphy@yarmouth.ma.us>wrote: Hi Anthony Food service inspector Phil Renaud, will contact you by email this week on items that are needed to open, based on health dept. requirements. Thanks Bruce From: Anthony Marro [mailto:anthony(a,risehospitalityconsulting.com] Sent: Tuesday, October 27,2020 4:21 PM To: Murphy,Bruce<BMurphy@yarmouth.ma.us> Cc: Brian Serpone<brian@musicroomcapecod.com>; Scott Cornelia<scott@musicroomcapecod.com> Subject: Re: music room Attention! This email originates outside of the organization. Do not open attachments or click links unless you are sure this email is from a known sender and you know the content is safe. Call the sender to verify if unsure. Otherwise delete this email. Hi Mr. Murphy I emailed you on October 10th regarding a conversation I wanted to have with you about the Music Room there in West Yarmouth. Can you please look at the last email and get back to me and let me know when we can jump on a call?I have trying to get a true understanding of what we need to do there along with health code requirements and equipment I will need to facilitate the menu and meet health code requirements.Needless to say we are anxious to get this completed and get open. I would really appreciate your quickest response and I will look forward to talking with you so I can get a clear understanding.Thank you so much in advance for all of your help and support. Best, Anthony Marro Rise Hospitality Consulting, LLC 203-257-1905 From: Anthony Marro Sent: Sunday,October 11,2020 12:10 PM To: bmurphy@yarmouth.ma.us<bmurphy@yarmouth.ma.us> Cc: Brian Serpone<brian@musicroomcapecod.com>; Scott Cornelia<scott@musicroomcapecod.com> Subject: music room Hello Mr. Murphy, My name is Anthony Marro and my company is Rise Hospitality Consulting, LLC. I'm the Hospitality Consultant that Brian Serpone and the Music Room has hired to assist with the overall operations and set up the Music Room located there in West Yarmouth. I know you have been working very closely with Brian and helping him to get closer to a C/O and opening and all of your assistance is very much appreciated. I would like to set up a phone conversation with you so 3 we can go over the final process of what's needed to get a sign off from you. Below is a current menu and equipment list we are proposing for the small room you've seen. We hope to have it all set up over the next few weeks but before we actually start I wanted to speak to you so we can review it together to assure this will be acceptable with you.Please let me know your availability this coming week and we can get on a call to discuss. I look forward to hearing from you soon as we are anxious in getting the Music Room completed and open for business. Thank you so much for your time with all of this. Best, Anthony Marro Rise Hospitality Consulting, LLC 203-257-1905 www.risehospitalityconsulting.com<http://www.risehospitalityconsulting.com<http://www.risehospitalityconsulting.com <http://www.risehospitalityconsulting.com>> <http://www.risehospitalityconsulting.com/> <image001.jpg> WELCOME TO RISE<http://www.risehospitalityconsulting.com/> www.risehospitalityconsulting.com<http://www.risehospitalityconsulting.com> Hot Dishes 1. Brown Sugar Pulled Pork Sliders with Balsamic Glaze- Slow roasted garlic sage rubbed pork loin, served on a toasted slider bun, garnished with homemade coleslaw and drizzled with a brown sugar balsamic glaze. 2. BBQ Beef ShortRib Tacos- Slow roasted ShortRib tossed in bbq sauce, served in soft shell tacos,topped with Jalapenos, red onions,hot sauce and sour cream, Garnished with fresh cilantro and a lime wedge. 3. Pan Fried Ravioli-Golden Fried Ravioli's topped with homemade marinara sauce and garnished with shaved parmesan cheese and a basil leaf. 4. Mozzarella Stuffed Meatballs-Handmade mozzarella stuffed meatballs topped with a homemade marinara sauce, garnished with shaved parmesan cheese and served with toasted focaccia bread. 5. Cape Cod Crab Cakes -Handmade Air Fried crab cakes topped with a spicy aioli. Cold Dishes 1. Homemade Garlic Hummus -Chickpeas blended creamy and smooth, topped with garlic and olive oil, served with Pita Chips and garnished with paprika. 2. Buffalo Chicken Lettuce Wraps- Shredded all white chicken meat,topped with hot sauce, shredded cheddar cheese, tomatoes,red onions, avocado and served in romaine lettuce cups. 3. Crab Stuffed Avocado Plate-Asian lump crab meat salad served over a whole sliced Hass avocado,drizzled with a sriracha and mango sauce served with pita chips. 4. Colossal Shrimp Cocktail -5 large shrimp served in a chilled Martini glass with Cocktail Sauce and garnished with a lemon wedge. 5. Classic House Salad or Caesar Salad-Both salads made with romaine lettuce. In order to pull off this menu we would need; Electrical Appliances 3 Instant pot Duo 8 quart, 3 Instant pot Vortex Air fryers 10 quart, 3 Crockpot's 7 quarts, 1 Kitchen aid mixer, 1 Food processor 11 cup, 1 Refrigerator with ice maker/crushed ice, 1 microwave. 4