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2201 W Howard St 3,000 SF of Retail Space Available in Chicago, IL 60645
Highlights
- Trophy Corner Location: Prime Howard & Ridge hard corner at the Chicago–Evanston gateway with dual frontage and exceptional flagship visibility.
- Fully Built Development: Turnkey restaurants with hood, grease trap, walk-ins, patio seating, pickup window, and 12’+ ceilings for immediate operation
- Scalable Commissary Platform: Six code-compliant kitchens with shared cold storage, KDS systems, staging zones, and multi-brand flexibility.
- Hybrid Flagship + Cloud Model Two storefront restaurants plus six commissary kitchens delivering dine-in presence and delivery-scale production in one
- Enterprise Digital Ecosystem: Centralized POS supporting in-person, mobile, web, delivery apps, analytics, loyalty programs, and full tenant controls
- High-Volume Design & Access: 23 parking spaces, dedicated pickup zones, smart lockers, 1,200-amp service, and optimized driver/customer circulation.
Space Availability (1)
Display Rental Rate as
- Space
- Size
- Ceiling
- Term
- Rental Rate
- Rent Type
| Space | Size | Ceiling | Term | Rental Rate | Rent Type | |
| 1st Floor | 3,000 SF | 10’ | Negotiable | Upon Request Upon Request Upon Request Upon Request | Triple Net (NNN) |
1st Floor
Premier Hybrid Cloud Kitchen & Experiential Restaurant Hub New Construction | Trophy Corner | Chicago–Evanston Gateway Positioned at the highly trafficked corner of Howard Avenue and Ridge Avenue — the physical gateway between Chicago and Evanston — this purpose-built culinary campus represents the next generation of restaurant real estate. This is not a traditional ghost kitchen. It is a Hybrid Cloud Kitchen & Experiential Restaurant Hub combining flagship, customer-facing restaurants at grade level with a fully integrated, technology-enabled commissary platform below. Designed for national credit tenants, emerging brands, and multi-unit operators, the asset delivers brand visibility, operational efficiency, and multi-channel revenue generation within one institutional-quality environment. Asset Overview • New-construction, dual-level culinary campus? • Flagship brick-and-mortar restaurants at grade? • Fully built commissary kitchens at lower level? • Centralized digital ordering & POS integration? • On-site dining + outdoor patio seating? • Customer pickup & third-party delivery optimized? • Multi-brand scalability within a single asset? • 23 on-site parking spaces (incl. ADA)? • 1,200-amp electrical service? • Institutional-quality life safety systems? • Site dimensions: 111’10” × 170’ Grade Level | Two Flagship Restaurant Spaces Two independent, fully built restaurant spaces designed for immediate operation. Size & Layout • ±1,500 SF per restaurant? • Dedicated dining area: 23’2” × 39’1” (±900 SF)? • 12.2-foot clear ceilings? • Dual frontage: Howard Ave & Ridge Ave? • Finished customer pickup window? • Outdoor patio seating? • Dedicated pickup zone Kitchen Infrastructure (Per Restaurant) • 10–12 ft commercial hood with fire suppression? • Dedicated grease trap? • Walk-in refrigeration per unit? • Three-compartment warewashing sink? • Dedicated food prep sink? • Janitorial/mop basin Restaurant A • 8’ × 12’ walk-in cooler? • 8’ × 12’ walk-in freezer Restaurant B • 8’ × 12’ walk-in cooler? • 8’ × 8’ walk-in freezer Guest & Customer Experience • Two ADA-compliant restrooms (first floor)? • High-visibility ordering kiosks? • Wireless charging lounge area? • Integrated digital brand displays Each restaurant functions as a standalone flagship while benefiting from centralized ordering, pickup, and delivery infrastructure. Centralized Digital Ordering & POS Ecosystem A tech-forward system designed for omnichannel performance and brand scalability. Integrated Ordering Channels • In-person ordering? • Mobile orders? • Brand-specific websites? • Third-party delivery platforms? • Catering & bulk orders System Capabilities • Digital menus & monitors displaying all brands? • Pickup-number display system? • Food lockers for online orders? • Individual branded websites (auto-generated via POS)? • Unified backend for menu & pricing control? • Real-time analytics (order volume, prep time, fulfillment)? • Automated tax calculation by jurisdiction? • Loyalty & promotion integration Each tenant receives:? • Dedicated POS instance? • Branded website? • Secure merchant account? • Full data ownership Lower Level | Six Commissary Kitchens Purpose-built production environment supporting delivery-first and multi-brand operators. Kitchen Configurations • Two kitchens: 9’5” × 19’7”? • Two kitchens: 9’2” × 19’7”? • Two kitchens: 14’2” × 16’2”? • 8-foot hood in every kitchen? • Fire suppression & code-compliant ventilation Shared Cold Storage • 8’ × 11’ walk-in freezer (with shelving)? • 11’ × 14’ walk-in cooler (with shelving)? • Two dry-storage rooms with racks Support Infrastructure • Dedicated prep & staging zones? • Two ADA-compliant restrooms? • Employee break area? • Delivery lift / freight dumbwaiter (all levels)? • Central data room supporting POS & aggregation This structure allows multiple brands to operate independently while leveraging shared infrastructure and enterprise-level systems. Advanced Kitchen Technology (KDS & Smart Systems) Kitchen Display Systems (Per Kitchen) • Dedicated KDS screens + printers? • Color-coded order prioritization? • Real-time countdown timers? • Auto-routing to prep stations? • Peak-demand order throttling? • Performance analytics Central Order Aggregation • Unified dashboard across platforms? • Real-time menu sync? • Dynamic pricing updates? • Sales & labor analytics by brand Digital Brand Visibility & Smart Fulfillment Central Digital Brand Wall • Displays all restaurant & commissary brands? • Live order numbers? • Estimated pickup times? • Dynamic logo rotation Smart Pickup Zone • Numbered LED pickup shelving? • Optional smart lockers with:? – QR-code access? – Hot / ambient / cold control? – Automated customer alerts? • Separate courier circulation path Building Systems • 1,200-amp electrical service? • Three-zone furnace system? – Lower-level commissary? – First-floor kitchens? – First-floor dining areas? • Advanced drainage & sump pump? • Modern fire suppression systems Parking & Circulation • 23 striped parking spaces? • ADA-compliant parking? • Dedicated zones for:? – Customer pickup? – Third-party drivers? – Vendor deliveries Designed to reduce congestion and optimize throughput during peak periods. Ideal Tenant Profile • National credit brands seeking flagship exposure + delivery scale? • Multi-unit & multi-concept operators? • Fast-casual & QSR brands? • Chef-driven concepts expanding efficiently? • Delivery-first brands entering brick-and-mortar markets Positioning Summary This asset delivers the visibility of a flagship restaurant with the scalability of a production commissary - a vertically integrated, technology-enabled culinary campus at one of the most strategic corners connecting Chicago and Evanston. A flagship + production model.?Not a warehouse ghost kitchen.
- Lease rate does not include utilities, property expenses or building services
- Fully Built-Out as a Restaurant or Café Space
- Finished Ceilings: 10’
Rent Types
The rent amount and type that the tenant (lessee) will be responsible to pay to the landlord (lessor) throughout the lease term is negotiated prior to both parties signing a lease agreement. The rent type will vary depending upon the services provided. For example, triple net rents are typically lower than full service rents due to additional expenses the tenant is required to pay in addition to the base rent. Contact the listing broker for a full understanding of any associated costs or additional expenses for each rent type.
1. Full Service: A rental rate that includes normal building standard services as provided by the landlord within a base year rental.
2. Double Net (NN): Tenant pays for only two of the building expenses; the landlord and tenant determine the specific expenses prior to signing the lease agreement.
3. Triple Net (NNN): A lease in which the tenant is responsible for all expenses associated with their proportional share of occupancy of the building.
4. Modified Gross: Modified Gross is a general type of lease rate where typically the tenant will be responsible for their proportional share of one or more of the expenses. The landlord will pay the remaining expenses. See the below list of common Modified Gross rental rate structures: 4. Plus All Utilities: A type of Modified Gross Lease where the tenant is responsible for their proportional share of utilities in addition to the rent. 4. Plus Cleaning: A type of Modified Gross Lease where the tenant is responsible for their proportional share of cleaning in addition to the rent. 4. Plus Electric: A type of Modified Gross Lease where the tenant is responsible for their proportional share of the electrical cost in addition to the rent. 4. Plus Electric & Cleaning: A type of Modified Gross Lease where the tenant is responsible for their proportional share of the electrical and cleaning cost in addition to the rent. 4. Plus Utilities and Char: A type of Modified Gross Lease where the tenant is responsible for their proportional share of the utilities and cleaning cost in addition to the rent. 4. Industrial Gross: A type of Modified Gross lease where the tenant pays one or more of the expenses in addition to the rent. The landlord and tenant determine these prior to signing the lease agreement.
5. Tenant Electric: The landlord pays for all services and the tenant is responsible for their usage of lights and electrical outlets in the space they occupy.
6. Negotiable or Upon Request: Used when the leasing contact does not provide the rent or service type.
7. TBD: To be determined; used for buildings for which no rent or service type is known, commonly utilized when the buildings are not yet built.
Property Facts
| Total Space Available | 3,000 SF | Gross Leasable Area | 3,000 SF |
| Property Type | Retail | Year Built | 1960 |
| Property Subtype | Restaurant | Parking Ratio | 5/1,000 SF |
| Total Space Available | 3,000 SF |
| Property Type | Retail |
| Property Subtype | Restaurant |
| Gross Leasable Area | 3,000 SF |
| Year Built | 1960 |
| Parking Ratio | 5/1,000 SF |
About the Property
Premier Hybrid Cloud Kitchen & Experiential Restaurant Hub New Construction | Trophy Corner | Chicago–Evanston Gateway Positioned at the highly trafficked corner of Howard Avenue and Ridge Avenue — the physical gateway between Chicago and Evanston — this purpose-built culinary campus represents the next generation of restaurant real estate. This is not a traditional ghost kitchen. It is a Hybrid Cloud Kitchen & Experiential Restaurant Hub combining flagship, customer-facing restaurants at grade level with a fully integrated, technology-enabled commissary platform below. Designed for national credit tenants, emerging brands, and multi-unit operators, the asset delivers brand visibility, operational efficiency, and multi-channel revenue generation within one institutional-quality environment. Asset Overview • New-construction, dual-level culinary campus? • Flagship brick-and-mortar restaurants at grade? • Fully built commissary kitchens at lower level? • Centralized digital ordering & POS integration? • On-site dining + outdoor patio seating? • Customer pickup & third-party delivery optimized? • Multi-brand scalability within a single asset? • 23 on-site parking spaces (incl. ADA)? • 1,200-amp electrical service? • Institutional-quality life safety systems? • Site dimensions: 111’10” × 170’ Grade Level | Two Flagship Restaurant Spaces Two independent, fully built restaurant spaces designed for immediate operation. Size & Layout • ±1,500 SF per restaurant? • Dedicated dining area: 23’2” × 39’1” (±900 SF)? • 12.2-foot clear ceilings? • Dual frontage: Howard Ave & Ridge Ave? • Finished customer pickup window? • Outdoor patio seating? • Dedicated pickup zone Kitchen Infrastructure (Per Restaurant) • 10–12 ft commercial hood with fire suppression? • Dedicated grease trap? • Walk-in refrigeration per unit? • Three-compartment warewashing sink? • Dedicated food prep sink? • Janitorial/mop basin Restaurant A • 8’ × 12’ walk-in cooler? • 8’ × 12’ walk-in freezer Restaurant B • 8’ × 12’ walk-in cooler? • 8’ × 8’ walk-in freezer Guest & Customer Experience • Two ADA-compliant restrooms (first floor)? • High-visibility ordering kiosks? • Wireless charging lounge area? • Integrated digital brand displays Each restaurant functions as a standalone flagship while benefiting from centralized ordering, pickup, and delivery infrastructure. Centralized Digital Ordering & POS Ecosystem A tech-forward system designed for omnichannel performance and brand scalability. Integrated Ordering Channels • In-person ordering? • Mobile orders? • Brand-specific websites? • Third-party delivery platforms? • Catering & bulk orders System Capabilities • Digital menus & monitors displaying all brands? • Pickup-number display system? • Food lockers for online orders? • Individual branded websites (auto-generated via POS)? • Unified backend for menu & pricing control? • Real-time analytics (order volume, prep time, fulfillment)? • Automated tax calculation by jurisdiction? • Loyalty & promotion integration Each tenant receives:? • Dedicated POS instance? • Branded website? • Secure merchant account? • Full data ownership Lower Level | Six Commissary Kitchens Purpose-built production environment supporting delivery-first and multi-brand operators. Kitchen Configurations • Two kitchens: 9’5” × 19’7”? • Two kitchens: 9’2” × 19’7”? • Two kitchens: 14’2” × 16’2”? • 8-foot hood in every kitchen? • Fire suppression & code-compliant ventilation Shared Cold Storage • 8’ × 11’ walk-in freezer (with shelving)? • 11’ × 14’ walk-in cooler (with shelving)? • Two dry-storage rooms with racks Support Infrastructure • Dedicated prep & staging zones? • Two ADA-compliant restrooms? • Employee break area? • Delivery lift / freight dumbwaiter (all levels)? • Central data room supporting POS & aggregation This structure allows multiple brands to operate independently while leveraging shared infrastructure and enterprise-level systems. Advanced Kitchen Technology (KDS & Smart Systems) Kitchen Display Systems (Per Kitchen) • Dedicated KDS screens + printers? • Color-coded order prioritization? • Real-time countdown timers? • Auto-routing to prep stations? • Peak-demand order throttling? • Performance analytics Central Order Aggregation • Unified dashboard across platforms? • Real-time menu sync? • Dynamic pricing updates? • Sales & labor analytics by brand Digital Brand Visibility & Smart Fulfillment Central Digital Brand Wall • Displays all restaurant & commissary brands? • Live order numbers? • Estimated pickup times? • Dynamic logo rotation Smart Pickup Zone • Numbered LED pickup shelving? • Optional smart lockers with:? – QR-code access? – Hot / ambient / cold control? – Automated customer alerts? • Separate courier circulation path Building Systems • 1,200-amp electrical service? • Three-zone furnace system? – Lower-level commissary? – First-floor kitchens? – First-floor dining areas? • Advanced drainage & sump pump? • Modern fire suppression systems Parking & Circulation • 23 striped parking spaces? • ADA-compliant parking? • Dedicated zones for:? – Customer pickup? – Third-party drivers? – Vendor deliveries Designed to reduce congestion and optimize throughput during peak periods. Ideal Tenant Profile • National credit brands seeking flagship exposure + delivery scale? • Multi-unit & multi-concept operators? • Fast-casual & QSR brands? • Chef-driven concepts expanding efficiently? • Delivery-first brands entering brick-and-mortar markets Positioning Summary This asset delivers the visibility of a flagship restaurant with the scalability of a production commissary - a vertically integrated, technology-enabled culinary campus at one of the most strategic corners connecting Chicago and Evanston. A flagship + production model.?Not a warehouse ghost kitchen.
- Corner Lot
- Signalized Intersection
- Drive Thru
Nearby Major Retailers
Contact the Leasing Agent
2201 W Howard St