VOLUME 12 ISSUE 2
$5.99 MARCH APRIL 2023 SERVING CONTRACTING FIRMS AND THE ARIZONA COMMUNITY. . . THEN & NOW
FUR COATS, ESCARGOT, AND MARTINIS: NAVARRE’S IN UPTOWN PLAZA ROUTE 66 COMES TO ROOSEVELT ROW: GARFIELD’S LITTLE CHEF DINER THE PHOENIX STEAK HOUSE GRACED BY A LEPRECHAUN: KELLY’S ON CENTRAL PHOENIX’S MEAL ON A WHEEL: THE HYATT’S COMPASS ROOM WOOLDRIDGE MANUFACTURING: SILICON VALLEY-BRED SCRAPERS CATERPILLAR’S SUPERSIZED BLADES: THE BALDERSON BOWLDOZER
Arizona’s Arizona’s Timeless Timeless Magazine Magazine
JOHN SING TANG’S BOLD, GEOMETRIC GOOGIE-STYLE ARCHITECTURE
MEDIEVAL DINING AT ROBERT GOSNELL SR.’S GREEN GABLES I-10 BROADWAY WORK “CURVES” INTO SECOND OF FOUR PHASES
McCARTHY PROVIDES SHELTER TO GATEWAY AIRPORT PASSENGERS
CHAFEE’S MODERNIST HOME DECLARED TUCSON LANDMARK
AZAGC’S AMANDA McGENNIS RETIRES AFTER LONG CAREER
COLUMNS MADE EASY: REUSABLE CONCRETE FORMS
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MARCH APRIL 2023
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Parcel No. (APN) 116-04-022 Land Use: VACANT LAND Lot Area: 96,268.00 sqft (2.21 ACRES) Owner: HITESMAN, DAVID L
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50.00' (ROW)
R40.00'
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19.50'
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R10.00'
30.50'
30.50'
S89° 58' 33"E 131.31 FT R10.00'
136.50'
R=20.00' L=15.50'
ACCESS 30.00'
R10.00'
336.50'
R10.00'
31.00'
31.00'
R=50.00' L=85.12' DRIVEWAY
2.00' 17.50'
503.00'
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2.00'
13.00'
396.50'
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427.00'
280.50'
9.00'
DARK SKY RD FLAGSTAFF, AZ 86001 Parcel No. (APN) 116-04-021 Land Use: VACANT LAND Lot Area: 183,823.00 sqft (4.22 ACRES) Owner: JDW I LLC
PROPERTY LINE
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PARKING
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WALKWAY
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9.00'
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511 S FLAGSTAFF RANCH RD FLAGSTAFF, AZ 86001 Parcel No. (APN): 116-04-014 Land Use: INDUSTRIAL Building Area: 3640 sqft Lot Area: 87,120.00 sqft (2 ACRES) Owner: BHB INVESTMENT PROPERTIES LLC
9.00'
PROPOSED BUILDING
9.00'
201.50'
N00° 08' 22"E 340.01 FT
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339.94 FT S00° 00' 00"E
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OFFICE AREA 2,500 sqft
100.00'
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WAREHOUSE 5,000 sqft
6.00' 29.50'
20.00'
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26.00'
447.00'
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6.00'
9.00'
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12.00'
COVERED WORK AREA 2,500 sqft
50.00'
HEAVY INDUSTRIAL REAL ESTATE
50.00'
12.00'
20.00'
Woudenberg Properties
WALKWAY
2.00'
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PARKING
2.00' 17.50'
543.39 FT N90° 00' 00"W PROPERTY LINE
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2508 S FLAGSTAFF RANCH RD FLAGSTAFF, AZ 86001 Parcel No. (APN): 116-04-003T Land Use: COMMERCIAL Building Area: 3835 sqft Lot Area: 802,375.00 sqft (18.42 ACRES) Owner: WASTE MANAGEMENT OF ARIZONA INC
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Phoenicia Cafe, Tempe
Contributors Rayna Burgett Matt Butler Sean Clements James Dipping Mo Ehsani Jeff Kronenfeld Luke M. Snell Doug Sydnor
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Farish House, Phoenix.
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c. 1960s Enrico’s Italian Restaurant, Scottsdale.
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Contributors - Mo Ehsani & Jeff Kronenfeld From The Editor: Hollywood Boulevard’s Brightest Star: Musso & Frank Grill - Douglas Towne Construction Around Arizona: Projects • People • Practices Saluting Arizona’s Builders: Herman Chanen Back When: Big George Visits Kelly’s Steak House Douglas Towne Robert Gosnell Sr.’s Medieval Dining Experience: Green Gables Restaurant - Douglas Towne Fur Coats, Escargot, And Martinis: Dinner At Navarre’s In Uptown Plaza - Douglas Towne Route 66 Comes To Roosevelt Row: Garfield’s Little Chef Diner - Douglas Towne The Phoenix Steak House Graced By A Leprechaun: Kelly’s On Central - Billy Horner Wooldridge Manufacturing: Innovators Before Sunnyvale Became Silicon Valley - Billy Horner Old School Equipment: The Balderson Bowldozer Billy Horner Building on the Past - 1976: The Compass Room At The Hyatt Regency Phoenix - Douglas Towne Architect’s Perspective - John Sing Tang, AIA: Googie-Style Restaurants + More - Doug Sydnor, FAIA Digging Through the Archives: Frank Smith - Billy Horner
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Front Cover Dan Gosnell Sr. welcomes customers to Green Gables, 1949. Article on page 48
TWELVE
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Contents
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CONTRIBUTORS
MO EHSANI ARTICLE ON PAGE 37
JEFF KRONENFELD ARTICLE ON PAGE 31
gan before joining the department of Civil Engineering at the University of Arizona in 1982. He pioneered the repair and retrofit of civil structures with Fiber Reinforced Polymer (FRP) materials in the 1980s and holds some 20 patents in that field. Ehsani is a Fellow and Life Member of the American Society of Civil Engineers (FASCE) and a Fellow of the American Concrete Institute (FACI). He has served as President of the Structural Engineers Association of Arizona, is a registered professional engineer in 20 states, and is a licensed contractor in Arizona and California. CNN, National Public Radio, The History Channel, and Engineering News-Record have featured his expertise in strengthening structures, particularly related to earthquakes, terrorist attacks, and other potential structural disasters. He received the 2014 Arizona Technology Leader of the Year Award. In 2010, Dr. Ehsani left the University of Arizona as a Professor Emeritus to devote himself to QuakeWrap, and FRP Construction, two companies that he founded that specialize in the repair and retrofit of structures with FRP. The companies offer turnkey design/ build solutions to their international clients. You may run into Ehsani on a local hiking trail if you don’t find him in his favorite gym at 5 a.m.
Arizona, where he lives with his wife and cat. He recently released Dog Years, a 32-page graphic novel exploring mass incarceration in the U.S. using anthropomorphic dogs as illustrations. The story follows Kurt Vilkas through a two-year prison sentence, where he faces violent gangs, sadistic guards, and the demons of his past. After earning an English degree from ASU, Jeff has volunteered with community organizations like Four Chambers Press and Iron City Magazine, where he still serves as fiction editor. His articles have been published in Discover Magazine, the Phoenix New Times, Vice, and many other outlets. Jeff received a Simon Rockower Award for excellence in news reporting from the American Jewish Press Association in 2018. His fiction has been published in So It Goes, the Literary Journal of the Kurt Vonnegut Museum and Library, Ripples in Space: A Sci-Fi Journal, Little Somethings Press, and other outlets. His screenwriting credits include a Second Rounder in ScreenCraft Film Fund Fall 2022, a quarterfinalist in the 2020 Big Break Screenwriting Contest, Diversity Category, co-writer of the Best Film at the Dinerwood Short Film Festival in 2016, and a Desert Nights, Rising Stars Writers Conference Fellow in 2021.
o Ehsani received B.S., eff Kronenfeld is a journalist, M M.S., and Ph.D. degrees Jfiction writer, and screenfrom the University of Michi- writer based out of Tempe,
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FROM THE EDITOR:
HOLLYWOOD BOULEVARD’S BRIGHTEST STAR: MUSSO & FRANK GRILL DOUGLAS TOWNE
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(stirred, not shaken!) while swapping stories, evaluating scripts, and making deals. As a result, the restaurant stands out as a beacon of authenticity on a once-glamorous boulevard turned tourist trap. While other celebrated Tinseltown restaurants such as The Brown Derby, Ciro’s, and Chasen’s closed long ago, Musso & Frank has survived the Great Depression, World War II food rationing, California cuisine, and a myriad of other food trends.
Bottom (l-r): Martini poured at the bar; Musso & Frank Grill interior; Filet of sand dabs entrée, 2019.
Images Courtesy of Tina Whatcott Echeverria
he Hollywood Walk of Fame honors more than 2,600 entertainers, each celebrated with a five-pointed terrazzo and brass star embedded in a sidewalk that stretches for 18 blocks. Amidst this dazzling constellation lies a classic eatery that hosted and fed stars, big and small. For more than a century, Hollywood insiders have assembled at the Musso & Frank Grill, located along the Walk of Fame, to savor the restaurant’s famed martinis
The restaurant’s menu features old-school European dishes like Grilled Lamb Kidneys with Bacon (Charlie Chaplin’s standing order), Welsh Rarebit, and that California classic, Filet of Sanddabs (Frank Sinatra’s favorite. But how has this iconic, family-run business remained relevant while competing with the public’s fickle food fads? Michael Callahan’s 2019 book, The Musso & Frank Grill, provides a clue: “While its physical address can be found on Hollywood Boulevard, the true location of Musso & Frank lies at the intersection of Hollywood’s past, present, and future.” There’s profound lore that comes from being the steward of Hollywood’s Golden
SIXTEEN
MARCH APRIL 2023
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Images Courtesy of Tina Whatcott Echeverria
Age, which contributes to the restaurant’s dining options. For example, do you want to be seated in the New Room with its ornate mahogany bar? Or try the Old Room with its antique phone booth, counter, and grill that burns 65 pounds of Mexican mesquite daily? If the latter, do you ask for the Charlie Chaplin table by the front door or the first stool at the counter, where Steve McQueen hung out? Decisions continue to pile up when the waiter in a one-button, red bolero jacket arrives with the menu. Complimentary reading glasses are available for those needing assistance in the low-light interior. No worries about stumping the bartender by ordering a vintage cocktail like a Brandy Alexander; they know them all by heart. Does one opt for Fettuccine Alfredo, prepared according to the authentic recipe Mary Pickford and Douglas Fairbanks brought back from their honeymoon in Rome in 1927? Or perhaps an entrée that might make up for some unhealthy habits? Keith Richards, who has frequented the restaurant since 1967, swears by its liver and onions with mashed potatoes and peas. You might choose a porterhouse steak, cooked medium-rare, in homage to Jack Nicholson’s lonely night while dining at the bar. According to Callahan’s book, the actor didn’t field a single autograph request and slipped out the backdoor as “Broadway Joe” Namath, fresh off his 1969 Super Bowl victory, caused the biggest frenzy ever at the restaurant. The Southern California literary set also claimed Musso & Frank as their hangout. Regulars included Raymond Chandler, Ernest Hemingway, William Saroyan, F. Scott Fitzgerald, Aldous Huxley, Joseph Heller, Lillian Hellman, Charles Bukowski, and William Faulkner, who mixed his own mint juleps at the bar. “Predictably, there is almost no record of the writers actually eating,” notes Callahan. A significant factor in the restaurant’s success is that the Musso & Frank Grill does not chase trends. “Don’t Change Anything!” is the overwhelming response when management periodically asks its customers for ways to improve the dining experience. There have, however, been a couple of changes since Frank Toulet opened Frank’s Café at 6669 Hollywood Boulevard in 1919. The restaurant’s name changed when he partnered with Joseph Musso. They hired French chef Jean Rue, who ran the kitchen for 53 years and created the long-standing menu, which remains mostly unchanged. There have been one of only three head chefs at Musso & Frank during their 100 years in business.
Musso & Frank was sold in 1927 to two Italian immigrants, Joseph Carissimi and John Mosso, who moved the restaurant next door to its present location at 6667 Hollywood Boulevard. The family connection continues today. The grill is owned and operated by the families of Mosso’s three granddaughters: John and Cathy Echeverria and their son Mark Echeverria; Steve and Anne Jones; and Richard and Kristen Kohlmeyer. If you can’t get to Hollywood, you can visit Musso & Frank Grill on the screen, as it was a setting in numerous movies and TV shows. Starting with Buster Keaton’s Cops in 1922, the list includes The Day of
Top: Musso & Frank Grill, 1927. Above: Musso & Frank Grill interior, 1934.
the Locust, Sex and the City, Mad Men, and Quentin Tarantino’s 2019 release, Once Upon A Time In…Hollywood. The relevance of the Musso & Frank Grill increases with the restaurant’s longevity. “As the city changes, it still needs anchors to tether to its tenuous past,” Michael Connelly writes in the book’s introduction. “Musso & Frank is the anchor. A steady bulkhead on the beach of memory, a prism through which to interpret the future.”
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Projects . PEOPLE . PRACTICES
CONSTRUCTION AROUND ARIZONA Projects
CONSTRUCTION AROUND ARIZONA
I-10 BROADWAY WORK “CURVES” INTO SECOND OF FOUR PHASES
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alley commuters are pleased that, in baseball terms, construction on the I-10 Broadway Curve Improvement Project has rounded first base and shows no signs of slowing down as it heads toward home in 2024. This progress is significant, as Broadway Curve is ADOT’s largest urban freeway reconstruction project. Marcy McMacken, ADOT’s Community Outreach Project Manager and PIO for the project, says that its currently in Phase 2 of its four phases. “Phase I was completed in July 2022. During Phase 2, work will include widening the I-10 bridges over the Salt River, completing the new 48th Street ARIZCC.COM
and Broadway Road bridges over I-10, constructing new bridges at the US 60/I-10 interchange, and building Collector-Distributor roads next to east- and westbound I-10 between Baseline Road and 40th Street.” McMacken adds that Phase 2 is scheduled for completion in late 2023, and the entire project’s completion date is late 2024. The I-10 Broadway Curve Improvement Project runs along 11 miles of Interstate 10 between Loop 202 and I-17 near
Phoenix Sky Harbor International Airport. Additional work will occur on approximately one mile of east- and westbound US 60 between I-10 and Hardy Drive and on about one mile of north- and southbound State Route 143 between I-10 and the southern end of the SR 143 bridge over the Salt River.
Above: Workers place concrete for the pier cap of one of the new 48th Street bridges over Interstate 10. Right: Major work occurred on 48th Street between 14th Street and Medtronic Way to relocate utilities and widen the northbound State Route 143 bridge over the Tempe Drain. ARIZONA CONTRACTOR & COMMUNITY