> WHAT SHOULD COME NEXT TO STERLING RD.?

David Liss, Museum of Contemporary Canadian Art: Bring on culture in copious quantity, says the artistic director and curator of Sterling’s next major resident. “This idea of a cultural hub appeals to me,” he said. “Architecture, digital, film, design — I think this is a great area for that kind of 21stcentury industry.”

Sarah MacLachlan, House of Anansi Press: Namaste and nosh, not necessarily in that order. “We’d love some restaurants or cafés, because that is what’s missing, and a dance-yoga studio would be really nice,” she said. And her dream caffeine dealer? “I really love Early Bird on Queen St. W. They have exceptionally good coffee and great sandwiches.”

Jessica Myers, Junction BIA: What Sterling could use is the pitter-patter of feet in office-appropriate shoes. “Our small businesses, their main complaint is (lack of) foot traffic, especially during the day,” Myers said. “(I’d want) more startups, more tech companies, because they bring in the young professionals (who) stick around when they’re done at five o’clock instead of going downtown.”

Gregg Lintern, director of planning for Toronto and East York: Much-needed infrastructure, which is incoming imminently, includes new public roads, sidewalks, new connections to bike trails and the restoration of heritage buildings. “As things start to come online, you’ll see the framework start to emerge out of the dust of what’s there now.”

Mia Nielsen, Drake Hotel: The cultural programmer for the trendsetting institution sees Sterling benefitting from caffeine and cocktails. “My first thought was Sam James . . . God knows that area needs coffee,” she said. “And a cocktail bar — a Rhum Corner-Black Hoof kind of experience — would be really great up there.”

Ana Bailao, city councillor: The Ward 18 politician is mostly excited for more people to move in. “I was able to secure some affordable housing,” she said. “We want to create a space for families. We have a high percentage of two- and three-bedrooms, (so) that mixture, that flavour, will be the cherry on top.”