Celebrity chef Guy Fieri says he's shooting for an upscale Planet Hollywood vibe at his recently reopened Santa Rosa restaurant, Tex Wasabi's.
But from the rear entrance, the joint looks more like something featured on his show "Diners, Drive-Ins, and Dives."
A rickety red picket fence hides the restaurant's garbage bins, but not the stench.
So Fieri wants to revamp the area by building an enclosure to house not only the restaurant's garbage, but also a large gas smoker oven.
There's just one problem: There isn't enough room.
The steel enclosure is 21 feet long by 4 feet wide with a roof and brick fa?de. An awning would cover the entire rear of the building.
The addition of the smoker triggers a requirement that the structure be set back 10 feet from the property line. But that's 4 feet, 2.5 inches from the rear wall of the building, making that an impossible condition to meet. The property to the north is the city parking lot on Fifth Street.
So the city is proposing to carve out a special exemption for the spiky-haired sushi chef and Food Network star.
It has drafted a licensing agreement that will allow Fieri's company, Johnny Garlic's Inc., to essentially pay a fee to the city for the right to have 10 feet of the city's parking lot count as the required setback.
The agreement calls for Fieri to pay the city $1,038 for the first year, plus 3 percent each year after that for seven years. The fees were modeled after the fees paid by restaurants using a garbage enclosure in the city's Third Street parking garage.