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Dexter gets new Sushi Time restaurant

Until recently, when anyone from Dexter wanted to dine in a fresh sushi restaurant, they had to drive to Ann Arbor. Now, they only have to zip over to Dexter Plaza on Dexter-Ann Arbor Rd. to Sushi Time, which was opened about four weeks ago by long-time sushi chef Min Kang. 

"So many of my friends said Dexter is a nice place where many people like sushi," Kang says. "Then, I found a good place here." 

Sushi Time offers both dine-in seating for about 30 customers, as well as carryout. Kang says the restaurant's specialties are their signature rolls, which include the Dexter roll, Chelsea roll and the Lemon Wedge roll. 

"We have some plans to make more special rolls, and more appetizers," says Kang, "We have a lot of things to do, and it's getting busy." 

Kang has worked as a sushi chef in the area for 14 years, and recently decided it was time to start his own restaurant. Sushi Time is a family business, employing himself and his wife, as well as about three additional employees. 

Source: Min Kang, Sushi Time
Writer: Natalie Burg

Blimpy Burger reopens with more seats, new jobs and same legendary burgers

It's been about 13 months since the Ann Arbor landmark Krazy Jim's Blimpy Burger closed it's doors, and burger lovers can once again breathe easy: Blimpy Burger is back. The business reopened last week in its new location on Ashely. 

"So far, I've seen a lot of familiar faces," says Emily Magner, whose family owns Blimpy Burger. And the customers weren't the only familiar part of the shop's reopening. "We were able to replicate the Blimpy experience and the ordering experience that makes us so unique."

Though the burgers, diners and experience may be picking up right where they left off, one change in the new Blimpy Burger location is additional seating. With seats for more than 50 diners, they're up between 10 to 15 seats from the original location. As early as Monday of last week, financial supporters of the restaurant's new space were treated to sneak preview dining experience that Magner says was well deserved. 

"They were the key to us being here today," she says. "Not only did they support us in just helping with our morale, but they gave us incentive to make this happen."

Though still hiring and training employees Magner estimates the new Blimpy Burger will employ about 20 workers. She says though getting up and running is their first goal — the restaurant is currently operating on limited hours — long term goals for the business could include adding a catering component. 

Source: Emily Magner, Krazy Jim's Blimpy Burger
Writer: Natalie Burg

Brookie's Cafe serves up affordable food in Ypsilanti

College students don't always have a lot of spare money sitting around for food, but that won't be a problem at the new Brookie's Cafe on Washtenaw Ave. near Eastern's campus. 

"What I'm trying to do is target the college students who want pretty decent food for pretty good prices," says manager Echo DaShuane.

Students and Ypsilanti residents alike will find chicken, chili dogs, burger, cupcakes, cookies and more at the cafe, which opened last week in a storefront that sits about 13 diners and offers takeout. What foods and events Brookie's Cafe offers could evolve as well, as DaShuane says she's open to new ideas. 

"I'm making a suggestion box because a lot of college students have been coming in with suggestions," she says. "It s a fun, friendly atmosphere here."

Brookie's Cafe currently operates with a staff of six. DaShuane says the business is looking to hire additional staff and grow along with their clientele. 

Source: Echo DaShuane, Brookie's Cafe
Writer: Natalie Burg

Chelsea gets new breakfast/lunch joint, Plaid Melon Cafe

Dave Gallinat has possessed two things for a long time: a desire to open his own restaurant and "plaidmelon" as an online nickname. Beginning on Sept. 17, those two facts took on a new meaning with the opening of Plaid Melon Cafe in Chelsea. 

"My wife worked in Chelsea for a number of years, so we were hanging around here a lot," says Gallinat, a resident of Manchester. "I saw a need for a breakfast place downtown - both breakfast and lunch, and I like Chelsea."

When he saw a 2,200 square foot storefront become available on Main St., he knew it was the right place to realize his dream. Plaid Melon Cafe focuses on quality ingredients, unique menu item and food made carefully and to order. 

"If you order the omelet, we're cracking the eggs," Gallinat says. "Our bread is coming from Stone Hearth down in Brooklyn, and there's no junk in it. I'm trying use good stuff. It takes a bit longer, but my omelets are a bit fluffier."

Gallinat operates the restaurant with a staff of six, and, with his son helping out and wife in charge of his graphic design and website, is building Plaid Melon Cafe to be a family business. ?

Source: Dave Gallinat, Plaid Melon
Writer: Natalie Burg

The Espresso Bar to grow into new home above Literati Bookstore

When The Espresso Bar first started, it was intended to fill a few months of Sanford Bledsoe's time before leaving town for a job in Houston. The pop-up cafe below The Bar at 327 Braun Court quickly became a neighborhood favorite, and Bledsoe decided to devote himself to the growing business. That growth will soon continue in a new space when The Espresso Bar moves to the new third floor of Literati Bookstore. 

Bledsoe had been acquainted with Literati owners Hilary and Mike Gustafson for some time. When their desire for a larger events space aligned with Bledsoe's thoughts on expanding and The Bar at Braun Court wanting to do more with with first floor, the idea of moving The Espresso Bar to an events/cafe/retail space above Literati was a win for everyone. 

"We've been talking with Literati for several months, and now we're moving forward and getting all our ducks in a row so we can move as quickly as possible," says Bledsoe. "We thought this was a great opportunity for everybody."

To prepare for the move, he recently hired one new employee, and intends to hire about three additional workers in the future. Though opening will be dependent on many factors including the time needed for the build-out, Bledsoe hopes to be open before Thanksgiving. 

Though in a new location, Bledsoe says his focus will always remain on serving excellent coffee and espresso drinks to customers with uniquely personal service.

"It frustrates me about the coffee shop industry is we treat our customers like they're spending three dollars," he says. "I think it's important to make people feel like they're spending a million dollars."?

Source: Sanford Bledsoe, The Espresso Bar
Writer: Natalie Burg

Longtime barista breaks into entrepreneurship with Carrigan Cafe

When it opens this Friday, Carrigan Cafe will be Saline's newest coffee spot, but it will come with lots of coffee know-how. Karen Carrigan, who will open the cafe with her husband Jason Carrigan brings her experience as a barista at the former Drowsy Parrot Coffee Shop and Brewed Awakenings Cafe, as well as a degree in hospitality. 

"I've always wanted to do my own business, I just didn't know what," says Carrigan. "Over the years, aging and experiences I've worked in so many different restaurants and kitchens, and coffee is just where I was the happiest. I think it's the interaction with the people."

Though Carrigan Cafe isn't yet open in the space formerly occupied by My Favorite Cafe, Carrigan has already had the opportunity to interact with some of the people who could become her future customers.

"I was out the past two Saturdays passing out coffee, meeting new faces and seeing some of the faces from my previous work," she says. "It's nice to say 'hey' to them again." 

Though some of her vendors and offerings will be the same as My Favorite Cafe, Carrigan will serve Coffee Express beans from Plymouth and will use other local vendors such as Ed's Bread, Benny's Bakery. Carrigan Cafe will open with a staff of five. The cafe website will go live soon. 

Source: Karen Carrigan, Carrigan Cafe
Writer: Natalie Burg

Taste Kitchen to bring locally sourced yet global cuisine to Liberty

Though the owners of the new restaurant coming into the W. Liberty location vacated by sushi place Tamaki will be the same, that's about the only thing Taste Kitchen will have in common with its predecessor. The new, multi-faceted eatery will offer light breakfast, light lunch, afternoon tea service and fine dining in the evenings, all under the theme of thinking globally and acting locally. 

"We aren't pigeonholing ourselves into a certain kind of food," says Michelle Hinze, pastry chef and general manager for Taste Kitchen. "Our menu is going to be fresh and vegetarian and vegan friendly. If we feel like cooking Thai one day, we'll do that. If we want to cook  African the next week, we'll do that." 

The ever-changing menu will be sourced as locally as possible. According to Hinze, their priority is to use ingredients first from Michigan, and then within a 200 mile radius when possible. The ambiance of the restaurant will move from casual dining early in the day and during afternoon tea service, and then move into a more formal experience at night. 

"We want to hit as many target markets as we can," Hinz says. "Our location provides us great access to the college students, and we want to step things up for dinner service to draw in other clientele from the Ann Arbor area." 

The goal is to open Taste Kitchen in about two weeks. Hinze expects to hire 10-15 staff members to operate the restaurant. Future plans include getting involved with the community and partnering with local artists and musicians. 

Source: Michelle Hinze, Taste Kitchen
Writer: Natalie Burg

New Braun Ct. cafe to be whatever patrons make of it

The owners of the Bar at 327 Braun Court are about to launch a new offering at the same address. The Ground Floor Cafe, which will open this week in the location indicated by its name, will offer espresso drinks, wine and beer and light foods such as panini sandwiches and house-made pastries. 

"This will be much more like a cafe than the Espresso Bar," says owner Eric Farrell, referring to the pop-up business that recently relocated from the space. "We'll have people eating, having some drinks and hanging out - a place to linger and meet people. Hopefully people kind of make it their own and figure out what they want the space to be." 

In the two weeks since the Espresso Bar left, Farrell has been working on light cosmetic upgrades to the space to prepare it for its new purpose. 

"The room before was pretty spartan," he says. "It was always intended to be a pop up. We're just upping the aesthetics a little bit. I think it's going to be a welcoming space. I've added some color and texture to the room."

Farrell expects the Ground Floor Cafe to open this week. He's hired a staff of three, including the talents of former Zingerman's Next Door and Mighty Good barista Dana Blaisdell. He also anticipates the offerings of the cafe to evolve and grow with the business, just as the Bar at 327 Braun Court has evolved over the years. 

Source: Eric Farrell, Ground Floor Cafe
Writer: Natalie Burg

Elevation Burger aims for early 2015 opening of second Ann Arbor location

When UM grads Michael and Sarah Tayter were looking for a way to return to Ann Arbor from Austin, Tex., their favorite burger restaurant ended up being the key to their return. 

"There were a couple of Elevation Burgers in the area, and that became our family's favorite restaurant," Michael Tayter says. "I always had an entrepreneurial itch, and it kind of felt like a perfect fit."

That led to the opening of their first Elevation Burger restaurant on Washtenaw Ave. in July of 2013. Now, the husband and wife team will be expanding by adding another branch of the environmentally friendly burger franchise downtown on Liberty.

"We definitely have always wanted to open one up on campus somewhere," Tayter says. "Having no restaurant experience for the first one, it was very difficult to convince anyone to lease us space on campus. But now the concept has proven itself."

The 1,800-square-foot space will be under renovation for several months, with January 2015 as Tayter's projected opening date. The downtown location will receive an updated design treatment for the Elevation Burger franchise with a more modern look than previous stores. Updates on the construction will be posted on the Elevation Burger Ann Arbor Facebook page.

Elevation Burger specializes in organic, grass-fed beef that is ground in the restaurant, as well as other healthy and sustainable foods and ingredients. Tayter expects to employ a staff of between 10 and 12 workers at the new restaurant. With a three-store franchise agreement, the couple plans to open a third location in the future, and hopes to keep all three in Ann Arbor.

Source: Michael Tayter, Elevation Burger
Writer: Natalie Burg

Zingerman's Mail Order adds 15 jobs, plans warehouse expansion

Zingerman's Mail Order has been growing between five and ten percent each year. As that growth is expected to continue, that means the catalog and online sales member of the Zingerman's Community of Businesses is eventually going to need more space - and that physical expansion is set to begin this fall. 

"We're taking a slow approach to moving into the space," says Zingerman's Mail Order Managing Partner Toni Morell. "We're taking a little bit more strategic approach, expanding every time a tenant is moving."

With neighboring tenants ending their leases between now and 2017, Zingerman's Mail Order plans to eventually take over the entire building. The first expansion will take place in November, when the business will take over an additional 6,000 square feet. Sure, Morell could have gone out and found a larger warehouse elsewhere immediately, but she didn't want to lose the benefits of their Phoenix Dr. space. 

"We like that we're on the bus route on this side of town and there aren't a lot of warehouse spaces on bus routes," says Morell.

Along with growing in space, Zingerman's Mail Order has also been growing its staff. Fifteen new employees have been added since August of 2014, bringing their total staff to 83. The business also hires 450-500 seasonal workers during each holiday season. Morell anticipates adding more products and growing the business in other ways as they grow in size, though no specific decisions have been made yet.

Source: Toni Morell, Zingerman's Mail Order
Writer: Natalie Burg

Authentic Greek street food coming to S. University

Dimitri and Aphrodite Roumanis have grown up around Greek food, visiting Greece every year with their family. Now, the brother and sister team, along with their father, will bring the cuisine to N. University with Mezes Greek Grill

"What we eat there is what we wanted to bring here and introduce people to authentic Greek street food," says Dimitri Roumanis. "The amount of foot traffic and student traffic that is here every day is perfect. People will come in between classes, and there are a lot of faculty that come to the around for lunch."

Included on the menu will be gyro meat served on a stick, a recent trend Roumanis has experienced in Greece, egg lemon soup, as well as a salad made from dried bread, tomatoes and olive oil - and, of course, the traditional chicken, beef and lamb gyros. 

"Our food is not typical to what that location has," says Roumanis. "There's Greek food around here, but you have to sit down and order. We're trying to add the quickness of street food."

Roumanis plans to open Mezes Greek Grill next week with a staff of about eight after more than three months of renovations. The restaurant will be located in the former Sushi.com location, and will sit between 50 and 60 diners. 

Source: Dimitri Roumanis, Mezes Greek Grill
Writer: Natalie Burg

Woodstone Grill opens in renovated Belleville space

Brian Coker wanted a nice place to eat in his neighborhood, so he made one. His Woodstone Grill, right outside of Ypsilanti Twp. in Belleville, opened on July 25. The goal of the restaurant, he says, is to "sell delicious and remarkable food and drinks" and to serve nutritional, well-prepared meals made with quality ingredients at a fair price. 

"I've been in the restaurant business in one form or another for most of my life and always thought about opening something," Coker says. "But for me to do it, it had to be the perfect fit which meant the perfect location for me, and this seemed to be that opportunity." 

Coker has been working on the restaurant for about a year, making cosmetic changes to the building, as well as adding walls and renovating the kitchen. Woodstone Grill is currently only open for dinner, but will expand its hours to include lunch next week. 

"Our menu is in a state of evolution as we fine tune it based on the feedback from the community," says Coker. "Like any new restaurant we've had bumps in the road and bugs to work out, but the community has been very supportive and made it clear that they're happy we're here."

Coker hopes his restaurant will become a productive member of the community for a long time to come. Currently, Woodstone Grill employs a staff of 30 to 35 workers.

Source: Brian Coker, Woodstone Grill
Writer: Natalie Burg

Grand Rapids-based HopCat to open in downtown Ann Arbor, create 140 new jobs

A Grand Rapids favorite that has been popping up across Michigan will soon make an appearance in downtown Ann Arbor. BarFly Ventures, the firm behind more than one popular Grand Rapids bar recently announced their fifth HopCat location will open at 311-315 Maynard Ave. The $2 million investment in the former Borders space will result 140 new local jobs.
 
"Ann Arbor is such a great town for dining, entertainment and culture, it was a really logical fit," says Chris Knape, marketing and communications director for Barfly Ventures. "We think that adding HopCat to the mix will add to the excitement downtown." 

Just when Ann Arborites though they'd seen it all, HopCat will offer the largest draft system in the city with 100 varieties of craft beer on tap. A year after opening in East Lansing, work will soon begin on the 8,600 square foot space. But visitors to other HopCat locations shouldn't expect to see a cookie cutter remake.

"We're going to completely gut the space and add a unique design to it," says Knape. "Whenever we open a new location, each place feels different. Ann Arbor is going to feel a lot different from the location in East Lansing, just like East Lansing feels different from Grand Rapids."

The Ann Arbor HopCat is expected to open in January of 2015.  

Source: Chris Knape, HopCat
Writer: Natalie Burg

Grillcheezerie brings fancy cheese, artisan bread and new jobs to Packard

It's hard to imagine anything better than a grilled cheese sandwich made with gourmet cheese and artisan bread, but Nick Costos has one idea: having that toasty, gooey sandwich delivered right to your door. Grilled cheese delivery, as well as dine-in eating, is coming to Packard St. in August with Grillcheezerie Sandwich Shoppe

"We're so used to American cheese and Wonder Bread," says Costos, who previously owned Mr. Greek's Coney Island. "We're going to use artisan bread and different types of cheddars, munsters, goudas, provolones and other specialty cheeses, and then coming up with different signature sandwiches." 

Those could include pizza-style grilled cheeses with pepperoni or wild mushroom with pesto, parsley and goat cheese. Costos came up with the idea after living in Montreal for the past eight years and being inspired by the small cheese shops and bakeries there.

"I've always wanted to get back into the business," he says. "And I love this town. I don't think you can get this vibe in too many places." 

The 1,500 square foot Packard St. space is now under renovation, which Costos hopes to complete by the end of the month. He plans to open Grillcheezerie the first or second week of August. The restaurant will initially employ a staff of about four, and will offer dine-in seating for 12 to 15 diners, as well as delivery.

Source: Nick Costos, Grillcheezerie Sandwich Shoppe
Writer: Natalie Burg

Renovated Sushi.com to reopen as Miya with new foods and larger staff

Sushi.com closed its doors on June 4, but fans of the restaurant need not worry. It's soon to return as Miya, a Japanese and Korean food restaurant with a new look, new staff and new foods... as well as most of the old favorites. 

"We did the renovation for the whole restaurant," says owner Don Kim. "Everything is changed to a modern, Japanese style. We're building a whole new restaurant."

Kim says the menu will largely be the same but with the addition of some new appetizers and a wider selection of Korean foods than were offered previously. He decided on the name Miya, as that is how most Americans pronounce his wife's name, and it also translates in Japanese to "palace."

One thing that will definitely stay the same, says Kim, is his commitment to quality, healthy food.

"We are try to make everything fresh," he says. "It's clean and fresh and high quality food. Everyone knows Korean and Japanese food is healthy, and healthy is our main concern." 

The total renovation of the space began a few months ago, and Kim expect work to be completed and the restaurant open within about a week. The 1,300 square foot space will seat about 55 diners. Kim is now hiring two to three additional employees to staff Miya. A new website for the restaurant is forthcoming. 
 
Source: Don Kim, Miya
Writer: Natalie Burg
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