In any vibrant college community, you would expect a cultural ambience replete with cafes, restaurants, shops, art galleries, museums, theaters and nightclubs.
In Ann Arbor, Mich., where Main Street is the laid-back thoroughfare Bob Seger reminisced about in the late ’70s, you can place a check mark next to all of those amenities on the list and add another: one of the most eclectic food scenes in the country, deeply rooted in a farm-to-table movement that is cultivating crafty—and entrepreneurial—artisan food producers, up-and-coming chefs and notable restaurateurs.
“Ann Arbor has a well-educated, cultured population, and the diversity of our community is reflected in the types of food establishments you find here,” says Mary Kerr, president and CEO of the Ann Arbor CVB, as we indulge in a five-course tasting menu at chef Thad Gilies’ Logan, An American Restaurant (www.logan-restaurant.com), complete with wine pairings representing regions of France, Italy, Spain, New Zealand and—who knew?—Michigan.
What could be a better way to start a three-day food adventure than a crisp Left Foot Charley pinot grigio from the Traverse City area paired with sea scallop carpaccio with soy and Dijon-marinated fennel, lime foam and tobiko fish roe?
The tasty journey escalated into even more unique experiences from there. Best of all, we discovered endless ways for groups meeting in town to savor all the deliciousness.
Aside from Logan, which can host private events for up to 50 people, Grange Kitchen and Bar (www.grangekitchenandbar.com) makes for one standout group dining experience. Brandon Johns, chef and owner, is known for his local, sustainable philosophy and will appear at the table to talk to groups about how he breaks down a whole hog and why he buys shrimp from one of the country’s first inland saltwater shrimp tank farms. PageBreak
“Ninety percent of the food I utilize is from within 120 miles of here,” Johns says.
Brioche-crusted local whitefish with mushroom ragout was a big hit. Grange even makes its own bacon-infused bourbon and does barrel-aged cocktails.
Grange’s private dining space accommodates up to 40 guests.
At Vinology (http://vinologya2.com), set in a former printers’ office from the 1800s, groups of up to 250 people can taste wines from around the world paired with divine small plates.
“We serve eclectic, wine-friendly world cuisine, and I like to do a lot of layers, so the wine can open up on your palate,” says Jim Leonardo, Vinology’s chef.
Zingerman’s (www.zingermans.com) started as a corner deli and is now a food empire with more than $36 million in annual sales. Aside from indulging in to-die-for sandwiches and private tours of the famous deli, groups can take cheese-making classes at Zingerman’s Creamery with John Loomis, who studied at the famous Neal’s Yard Dairy in London. Bread-making classes at Zingerman’s Bakehouse are also an option, as well as dining at Zingerman’s Roadhouse, where chef Alex Young was the 2011 winner of the James Beard Foundation’s Award for Best Chef in the Great Lakes Region.
At The Brinery (www.thebrinery.com), set in the countryside, David Klingenberger, CFO (chief fermenting officer), is an enthusiastic host who teaches groups fermentation techniques and how to make kimchi, pickles and sauerkraut from local ingredients.
Last call at The Last Word (www.thelastwordbar.com) is definitely in order for groups. The retro speakeasy bar specializes in artisan cocktails and quiet jazz and can be rented for private events.
