Icetera

Burt, You may be right about the restaurant being downstairs, as I do not see where they could accomodate a kitchen on the second level. If HIGHWATER is on the bottom level, it would have to be towards the East/Front of the building and would really limit the size of the club area. There is a protruding structure behind the stage area, which I would imagine to be the performer back staging area, etc. They are also walling in the stage side portion of the upper balcony. This section has direct stair access to the stage and may be the dressing area.

The balcony on the parking lot side is all mechanical equipment (HVAC, etc), which I found rather interesting. Looking at the layout of the building, I would say that HIGHWATER would have to fit into the canal side of the second level with TOAD's covering the entire bottom level. The North side of the second floor is open to the club below, and I believe that offices already moved into the top floor. It has been a few weeks since I have been down there, perhaps I should brave the storm and take a look. Also, the only thing that has me wondering on HIGHWATER being a chain or not, is the fact that they referred to John Adamson as the restaurant's General Manager, and did not mention an owner. That screams chain to me.

I am glad to see that the murder rate has been improving greatly over the years, but I am not sure that having a considerably lower murder rate this early in the year, in comparison to last is year, is truely accurate. Last year we had the 7-8 murders by the same suspects in January, which greatly swelled the 1st quarter murder-rate.