search.noResults

search.searching

dataCollection.invalidEmail
note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
Large Courtyard


Brandywine Living at Alexandria


A big challenge for senior living projects in urban settings is finding room for outdoor amenities while still maintaining a con- nection to the surrounding community.


Situated on a small one-acre plot, Brandywine Living at Al- exandria solved the problem by incorporating into the design a second floor 5,700-square-foot all brick patio courtyard terrace that hosts residents and visitors alike. The courtyard terrace features an open plaza with event


space, an outdoor kitchen complete with a custom pizza oven, demonstration areas, grills, sinks, an herb garden, dining tables, and a stylish island with bar top seating. Residents often eat outside since the courtyard terrace is lo- cated directly off the dining room. The terrace area is partially


covered by steel and wood pergola structures and a long out- door fireplace accents one corner of the space, which includes a conversation area with comfortable seating. “It is spectacular,” said Brenda Bacon, president and CEO at Brandywine Living. “Family and residents love it.” Overlooking the 11-acre Armistead Boothe Park in Alexandria, the courtyard terrace is used for a variety of programs such as cooking and social events for residents.


The terrace has also helped to promote community engage- ment by becoming a favorite place for local meetings. Weekly networking events (Wine Down Wednesdays) are held there, and the City of Alexandria’s Planning Commission recently held their annual retreat in the space; Brandywine’s courtyard ter- race was the perfect venue to showcase the new development projects planned in the West End of Alexandria. “We’re getting great feedback on the project,” said Bacon.


NOVEMBER/DECEMBER 2018 ARGENTUM.ORG 9


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64