A primary landmark of Moscow, the silos have served as both a historical reminder of the town’s past and a guiding beacon. Originally built in 1922, these grain elevators could store over 30 million pounds of grain. However, as the downtown area of Moscow began to shift away from agriculture, other silos were built, leaving the original downtown structure standing empty, now approaching its 100 year anniversary.
For some time, the silos had been left alone, neglected. More recently, the structure was bought by Andrew Crapuchettes who hopes to transform the silos into a modern Moscow hub for food and drinks. This includes renovating the zone to include a downstairs wine cellar, residential units on the second and third floor, a climbing wall, a coffee house and room for food trucks.
While construction is underway and may take years, the first business is already ready. The Silos, coffee and social, aims to provide a high-end coffee experience for early morning risers and students on their way to classes. Daniel Clark, the owner of the coffee shop, said that while the reconstruction has been extensive, the key parts of the silo remain the same.
“It’s been out of service for three years while Andrew puts in nice windows and space… new roof, some new brick. The columns are still original with wooden dowels and rebar sticking out everywhere,” Clark said.
The vision for this space is grand, and Clark’s vision for her shop is up for the challenge.
“I want to have the best coffee in town. We’re trying to help people understand what good coffee is again, so we have a very mild Wisconsin flavor roast that everybody will love for coffee and none of that Ethiopian super sweet stuff,” Clark said.
Moscow has a plethora of coffee houses, however Clark does not seem nervous and believes she can separate herself from the competitors.
“It’s in an old grain silo, which is pretty cool,” Clark said. “We hope to have more food trucks, an amphitheater and a nice grassy area.”
Assuming all goes to plan, The Silo will have its grand opening Oct. 1.
Isaac Harrison can be reached at [email protected]