The Ticker got an inside look at the 28,000 square-foot redevelopment at downtown Traverse City's busiest corner, where developers are aiming for among the highest levels of green building available in the U.S.

President Tim Pulliam and CEO Steve Morse of Keen Technical Solutions are entering the final stretch of construction on their project at Front and Cass that includes a new 13,000 square-foot restaurant from Trattoria Stella owners Paul and Amanda Danielson and chef Myles Anton, updated space for current tenants Cherry Hill Boutique and Passageways Travel and several as-yet-unnamed new commercial and retail tenants. The development is scheduled to be completed in early May.

The developers are aiming for a “gold” certification for the project under the Leadership in Energy and Environmental Design (LEED) rating system, developed by the U.S. Green Building Council. To earn the qualification, the building must earn between 60-79 points on a possible 100-point scale that measures sustainability, efficiency and environmentally-friendly design across six categories.

“It's a registered LEED project, which means (the council) already knows about the project and is evaluating us for points throughout the process,” explains Pulliam, who launched Keen with Morse in 2008 with the goal of providing energy-efficient solutions for other developers. Adds Morse: “This project is unique, because we actually own the building and are self-performing (the design) this time around.”

A tour of the construction site reveals a crew of nearly two dozen workers busily bringing Pulliam and Morse's vision to life. On the restaurant's ground floor, a bar-back made from 140-year-old wood is being carefully prepared for installation. The floor will be made of an invasive species -- black locust -- which was sustainably harvested by SEEDS from Leelanau County.

On-site bike storage, employee showers and a private fitness center – complete with rock climbing wall – will all add to the building's amenities.

A grand staircase leads to the restaurant's second floor with a picturesque open-air deck overlooking downtown, while energy-efficient electrical and heating and cooling systems operate quietly behind the building's walls. Building materials – ranging from recycled-plastic work stations to crushed beer-bottle bathroom countertops to 300-year-old remilled lumber – were all hand-chosen specifically for both their sustainable and aesthetic qualities.

“We wanted the building to have a modern edge, but with a footprint that looked like it had been there all along,” explains Pulliam of the building's look.

The construction process was not without challenges. The builders faced a harried October-May schedule, including a record cold winter and neighboring sidewalks and streets being closed off amidst downtown's busiest intersection. The developers also declined to seek out brownfield funding for the project, preferring to leave the dollars “for sites that really need it,” according to Morse – though he acknowledges, “it was a risky venture, not knowing what to expect when we started digging.”

But the end result, developers say, will be worth it. When complete, the building will have an estimated $5.5 million value, a new restaurant expected to generate between 90-100 jobs, and significantly reduced energy bills for tenants – and, if everything goes according to plan, a gold LEED certification.

“When we purchased the property, we knew it was a great spot that people really loved,” says Pulliam. “Whatever we did here, it needed to fit downtown. When I look at (the building), I think we accomplished that goal.”