New Milford’s Zoning Commission approved plans by former hedge fund executive Steve Shabet to renovate a barn-like building he bought for $950,000 into a commercial kitchen to feed his growing network of gourmet sites.
The commission’s 4-to-1 approval vote on Tuesday means Shabet can remodel the corner building on Railroad Street into a “brand new state-of-the-art commercial kitchen,” to supply the shelves at three sites he owns: the Smithy Market and the Smithy Café on New Preston’s Main Street, and a farm market and general store being built in Bridgewater that could open as soon as early 2027.
“I need (food) production, plus I am turning down 20 catering jobs a year, so I need a commercial kitchen,” said Shabet, owner of the 35-acre Sunny Meadow Farm Shabet next to his 140-acre Bridgewater home.
The fact that a commercial kitchen is not a permitted use in New Milford’s historic downtown zone was stressed during the public hearing. It was also stressed by the town’s zoning enforcement officer that there was enough flexibility in the historic district zoning for leaders to decide what was best for its future.
“A commercial kitchen is not specifically listed as being permitted,” said Laura Regan, the town’s zoning enforcement officer, referring to the Village Center zone. “(A)t the same time, the commission is also provided with more discretion to ensure that the Village Center zone’s purpose is met.”
Shabet’s $350,000 renovation plans call for a spacious “clean storage area,” a large walk-in refrigerator, a cold bakery with eight worktables, a hot kitchen with nine more worktables, as well as a locker room and an office. The front of the building features a retail area with picture windows and a front door out to Boardman Terrace where the public-facing bakery is planned.
Shabet’s representatives argued during the public hearing that the commercial kitchen was “consistent with the purposes of the Village Center District and advances the district’s preservation objectives.”
“It should be noted that the commercial kitchen will be utilized to prepare goods and foods on premises for ‘grab and go’ purposes and to support locally owned markets,” said Michelle Morris-Micoli, an engineer working with Shabet, in a June 19 letter.