00:00We're talking 50,000 square feet,
00:0121 different cuisine offerings, six bars.
00:03Every corner you're gonna turn
00:04and there's gonna be a new chef doing something different.
00:08You don't have to drive 20 miles
00:10to go from one place to another.
00:12And experience chefs that are from diverse backgrounds
00:16becomes a hub.
00:17I think when we started the idea
00:18of what Catella Combin should be,
00:20the idea that it's chef-driven is at the core.
00:23I mean, it's driven every decision that we've made
00:24as far as the kitchen design,
00:26the chefs that we're selecting.
00:27Everything has been chef-driven, chef-focused.
00:30The good thing is you have the proximity.
00:33So yeah, the arena and all the entertainment
00:35is gonna be really closed,
00:38but they can entertain themselves
00:39in a different way with that way.
00:41Each of the bars were designed a little bit different
00:42for that different level of energy.
00:44So somebody coming in that just wants to have
00:46a quiet kind of moment and a quiet glass of wine,
00:49we have little booths and sections that are gonna do that.
00:50The people that want to be part of the beer garden.
00:52With their friends have a pint or do something,
00:54that's fine, they can be there.
00:55We have a massive outdoor patio
00:56that has 100 people that they can go there
00:58and have a whole party.
00:59The main thing is to have something offered
01:02to as many people and have many tastes,
01:06whether it's bourbon or tequilas,
01:08and another one might be more like refined cocktail.
01:11Everybody can find their little niche,
01:14you know, and be comfortable with.
01:16And that's really what we want,
01:17and we want people to leave with an emotional experience,
01:18something that they can remember,
01:20a moment that they had,
01:21that when they leave there like this,
01:22that was such an amazing time.
01:25When guests come to Catella Commons,
01:27I think the first thing they're gonna see
01:29and kind of be in awe is the size and how open it is.
01:32There's this big skylight that is going to really make
01:35that place alive, you know,
01:36whether it's in the day or at night.
01:38I think the Catella Commons,
01:39along with the, you know,
01:40the Honda Center and all the restaurants
01:41that are coming on board,
01:42they're all supposed to complement each other.
01:44They're supposed to meet guests at different levels
01:45of experience versus, you know, fast,
01:47I need something quick and I want a quick beer,
01:49versus the customer that wants a cocktail
01:51or a really nice glass of wine.
01:52I think we have something that approaches
01:53every single one of those guests in a way
01:55that they are going to find what they need
01:56when they come to Ostebao.
01:57Absolutely.
01:58I can't wait to see it finish.
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