Description

Thomas Smith, 1926. Narrow 4-storey and basement 'Glasgow style' former cafe, shop and domestic building. Timber and plate glass at ground and 1st floor, polished red sandstone ashlar at upper floors with brick return elevations, brick pediment with white-glazed brick bands. 2-pane timber sash and case windows at upper floors flanked by 2 storey quoin strips terminating in rectangular-section corniced and panelled stacks. FRONT ELEVATION: ground floor, original shopfront with figured glass door masked by plain modern shopfront; 1st floor, full-width 5-light plate glass window with 'COIA'S CENTRAL CAFE' above; 2nd floor, decorative wrought-iron verandah, recessed 4-light canted window with decorative wrought-iron parapet; 3rd floor, 4-light window, corniced and coped pediment.INTERIOR: not seen

Statement of Interest

The structure rises 2-storeys above adjoining buildings, and when built for Charles Coia, consisted of a billiards saloon in the basement, shop and dance hall on the ground floor, restaurant on the first floor, and domestic flats above. There was formerly a canopy (shown in early photographs) over the entrance.

External Links

• Historic Environment Scotland Listing
• Wikidata Q56628613

External links are from the relevant listing authority and, where applicable, Wikidata. Wikidata IDs may be related buildings as well as this specific building. If you want to add or update a link, you will need to do so by editing the Wikidata entry.

Recommended Books

• 
  London 4: North: North v. 4 (Pevsner Architectural Guides: Buildings of England)
• 
  Sussex: East with Brighton and Hove (Buildings of England) (Pevsner Architectural Guides: Buildings of England)
• 
  Specifications for Building Conservation: Volume 1: External Structure: Practical Examples v. 2
• 
  A Buying and Owning a Listed Building: A Brief Guide
• 
  [(Cumberland and Westmorland)] [By (author) Nikolaus Pevsner] published on (January, 1967)
• 
  Development and Design of Heritage Sensitive Sites: Strategies for Listed Buildings and Conservation Areas