Property Owners Show Little Interest in Expanded Historic District

Property owners have offered little support for an idea to expand the village’s historic district.

When the proposal was unveiled in April at a meeting of the Lemont Historic Preservation Commission, some homeowners balked and expressed concern about interference from the village or hidden costs.

The panel sent questionnaires to property owners who would be affected. Many questionnaires were not returned, and others indicated opposition, village officials said.

Not a single resident attended Monday’s meeting of the commission. 

“We can’t force it,”  said Commissioner Simon Batistich.

The commission had proposed extending the district to include the 700 to 800 blocks of Warner Avenue, the 500 to 700 blocks of State Street and portions of Division, Logan and Custer streets.

The State Street stretch includes St. Alphonsus Catholic Church. Rose Yates, executive assistant for Lemont, said an Archdiocese of Chicago representative called the village “to categorically oppose any designation or distinction” for the building.

Some “pockets of interest” were identified, said Batistch and Yates, who wondered if a section of four or five homes could be attached to the existing district.

Commissioners noted that the ordinance governing historic districts stipulates that all property owners on at least one side of a block must approve of the designation.

“For so many reasons, this is the wrong time to be doing this. People are suspicious of government,” Yates said.

Trustee Ron Stapleton, liaison to the commission, pointed out that, in the existing historic district, “no one is screaming to get out.” Stapleton described residents’ response to the idea as an “acute lack of interest.”

The commission will discuss the matter at its next meeting, July 14. Several commissioners were absent Monday because of flooding issues,
Yates said.

In another matter, businessman Michael Martin, new owner of La Dolce Vita, 107
Stephen St., gave a presentation to commissioners about what he plans to do at the restaurant.

Martin said he will ensure that the 140-year-old building  maintains its historic look and feel.

“I want it to look like what it was in 1871, the year it was built,” he said.

Martin wants to expand out from the back of the building, but first will have to have soil tainted with a small amount of benzene carried away.

Remodeled restrooms, an elevator to the second floor banquet area and an awning are among other changes he is proposing.