Development News

Unity Vibration adds staff, opens new tasting room

Tarek Kanaan, Unity Vibration Living Kombucha Tea Wednesday, May 08, 2013

It's been a busy year for Ypsilanti kombucha brewer Unity Vibration. The company, founded by Rachel and Tarek Kanaan after they began experimenting with brewing their own kombucha and kombucha beer in 2006, has expanded the reach of their product from two markets to 12 since January of last year. Today, Unity Vibration kombucha is sold in Michigan, Chicago, Ohio, New York, New Jersey, Maine, Florida, Washington, Oregon, L.A., San Francisco and Sacramento.

"It takes time to grow a truly unique product and create a category," says Rachel Kanaan of Unity Vibration's unique kombucha beer. "We get a lot of positive feedback everyday, so we know it's worth growing at a healthy rate."

There's evidence of the small company's growth at their headquarters as well. The Kanaans have hired a staff of four, and are now building a new tasting room in their Ypsilanti brewing facility.

"We wanted more direct contact with our customers," says Tarek Kanaan, "and it seemed like a cool thing to do. Eventually we will have a tasting room either in Depot Town or Michigan Ave, which will be much more of a healthy foods, kombucha, music-venue kind of hip spot."

The first Unity Vibration tasting room is currently under construction in the company's Ecorse Rd. facility. Though the footprint will be small, it will include a bar and a 'keezer,' which is a converted freezer with six taps coming out of it. At the tasting room, visitors will be able to buy growlers, as well as packaged products, and taste samples.

The Kanaans plan for continued growth down the road as well. They hope to expand their operations to include a farm where their ingredients can be grown, and to hire additional staff. In the meantime, they'll keep growing their list of new kombucha flavors, including the new Bourbon Peach, Kombucha Pale Ale and their seasonal Kombucha Tea Cranberry Clementine.

Source: Rachel and Tarek Kanaan, Unity Vibration Living Kombucha Tea
Writer: Natalie Burg

Bits and Pizzas to bring unique Italian recipes to Dexter

Rob D'Oria, Bits and Pizzas Wednesday, May 08, 2013

Rob and Mindy D'Oria's forthcoming Bits and Pizzas restaurant in Dexter won't be anyone's run of the mill pizza place. From imported Italian tomatoes to longtime family meatball recipes, the D'Orias are planning to create a restaurant unlike any Dexter has seen before.

"I'm from the east coast, so I'm kind of a pizza snob," says Rob D'Oria. "We've spent the better part of the last ten years thinking about the food and testing out recipes."

Patrons will get their chance to try out those recipes around mid-June. D'Oria hopes to have work completed on the downtown Dexter space and a staff of about 20 in place by that point to make and serve the New York-style pizza and other specialty Italian foods.

The recipes aren't the only aspect of Bits and Pizzas that have been carefully crafted for some time. The 5,000 square-foot building on Main St. in Dexter has been under redevelopment for about a year.

"The building is almost 150 years old," says D'Oria. "It's pretty well configured from a layout standpoint, and it will give us room to grow."

In addition to updating the infrastructure of the historic building, the D'Orias are building a patio from the rear of the building that will hold out outdoor seating. Eventually, Bits and Pizzas will expand seating into the second floor, including a full bar.

D'Oria says he's not cutting any corners to make Bits and Pizzas a truly unique place. They'll source their ingredients from local and specialty sources and be making everything – including their own Italian sausage – in house.

Source: Rob D'Oria, Bits and Pizzas
Writer: Natalie Burg

World of Beer aims to draw beer lovin' professionals to S. University

Chad Wilson, World of Beer Wednesday, May 08, 2013

As if 40 rotating taps of craft beers and 500 rotating bottles from craft breweries around the world weren't enough to get a beer lover excited about S. University's forthcoming World of Beer, co-owner Chad Wilson says the bar's true specialty will be a well-educated staff.

"All of our servers and bartenders go through a two-week beer school," says Wilson. "We give them a broad knowledge of beer. We'll have a great atmosphere and live music, but we'll also have a commitment to knowledge."

That means every server will be able to answer guests' questions about the flavor profiles and origins of the hundreds of beers available at the 3,000 square-foot World of Beer, which is scheduled to open in mid-June in the Landmark building with 35 to 40 employees.

University of Michigan graduates Wilson and co-owner Steve Rossi's decision to open on S. University was carefully made, even though they anticipate their typical patron to better fit the Main St. market over the more student-oriented S. University area.

"We'll brand ourselves as a different type of bar on South University," Wilson says. "We want to change the dynamic of the area, to introduce craft beer to the kids, and also to get some of the business professionals down there to make it a more universal destination."

The Ann Arbor World of Beer will be one of more than 40 locations of its kind in the United States. Wilson says World of Beer operates unlike a typical franchise, and the Ann Arbor location will be owned and operated by himself and Rossi, who are local to the area and will place an emphasis on Michigan beers. The co-owners plan to eventually open six World of Beer bars in the state.

Source: Chad Wilson, World of Beer
Writer: Natalie Burg

Jerusalem Gardens looks to expand footprint and staff

Ali Ramlawi, Jerusalem Garden Wednesday, April 24, 2013

Though expansion plans for downtown Ann Arbor's Jerusalem Garden are preliminary, owner Ali Ramlawi says the popular restaurant is overdue for growth.

"We've always been short of space. For years, customers have said, 'you need to expand,'" Ramlawi says. "There have been several weekends when we've turned away as many customers as we've serviced."

The plans include an addition, a basement and rooftop seating that would add up to an additional 1,600 to 1,800 square feet of space, doubling the small restaurant's size and adding 40 to 50 additional seats. Though the plan could change as it moves through various stages of approval, Ramlawi hopes to have final word in 60 to 90 days.

"This is our wish list," he says.

Along with the historic building's physical expansion, Jerusalem Garden would increase its staff. Ramlawi says he would hire additional workers immediately if he had the room, but plans to add 15 new employees to his 25-person staff with the addition. Should the plans be approved, Ramlawi expects construction to take between 12 and 18 months.

Jerusalm Garden opened in 1987 as a 300 square-foot, take-out only restaurant. While the restaurant has evolved with the times, Ramlawi says it is a unique piece of Ann Arbor's history in an ever-changing downtown market.

Source: Ali Ramlawi, Jerusalem Garden
Writer: Natalie Burg

Second Glassbox Coffee location to open at Arbor Hills Crossing

Jason Friend, Glassbox Coffee Wednesday, April 17, 2013

A month after opening his first Glassbox Coffee location on S. University, owner Jason Friend has announced a forthcoming second, larger Glassbox Coffee to be located in Arbor Hills Crossing.

"For an independent coffee shop, having a chance to get in at a center like Arbor Hills Crossing is probably a once in a lifetime opportunity," says Friend. "The developers have done an outstanding job at getting in a stellar group of well known national stores as well as really making a very concerted effort to get local businesses in."

The second iteration of the café will still offer gourmet coffee and unique juices, but the 2,100 square-foot space will expand the capabilities of the new shop beyond the original, 700 square-foot Glassbox Coffee.

"We will have a full juice bar inside the shop, as opposed to the four to five juices we currently offer at the shop on South U.," Friend says. "The shop will definitely be one of a kind, from our very unique brewing equipment, to the distinct layout and design. We are also planning on eventually roasting in the space, which customers will be able to watch through glass walls."

Friend anticipates an Aug. 23 opening, and plans to hire a staff of about 15. Despite opening a second location so quickly, Friend currently has no plans for further expansion. His focus for now, he says, will be making both Glassbox Coffee locations the best they can be.

Source: Jason Friend, Glassbox Coffee
Writer: Natalie Burg

Unique twist on Asian sandwiches comes to S. University

Eric Joh, Belly Deli Wednesday, April 17, 2013

With the popularity of Vietnamese bánh mì sandwiches on the rise nationwide, it seemed like a perfect time for restaurateur Eric Joh and his partner to bring the trend to Ann Arbor – with their own take on the cuisine.

"Our sandwiches are inspired by bánh mì , but they aren't really authentic bánh mì,"says Joh of his new S. University restaurant, Belly Deli's specialty. "The only difference is that our meats are hot, and we have Korean-style beef. It's our own unique spin on the sandwich."

The breads used at Belly Deli are unique as well. While they have been using authentic Vietnamese breads made in Detroit, the owners are currently working with Great Harvest Breads to develop a new roll produced especially for them.

"Right now we're still working on the bread," says Joh. "Great Harvest is local, and they mill their own flour, so we're happy to be working with them. It's been hard to find the right kind of bread."

The new restaurant opened just over two weeks ago and employs a staff of 12. Belly Deli opened in the former, 700 square-foot No Thai location that was vacated after the popular eatery moved into the first floor of the Landmark building nearby. Joh is friends with the owners of No Thai, and says they have been helpful in developing the business. Some of the five Belly Deli co-owners are also co-owners of No Thai.

Joh says he hopes to soon add delivery service and eventually expand into multiple locations.

Source: Eric Joh, Belly Deli
Writer: Natalie Burg

First area restaurant equipment resale shop opens in Ypsilanti

JW Boyle, America's Resellers Corp Wednesday, April 03, 2013

The expression about one door opening as another closes has taken on a literal meaning for business owner J.W. Boyle, who may no longer be planning to launch Great Day Gourmet Brownies in Ypsilanti, but just recently opened the doors of America's Resellers Corp., or ARC on E. Michigan Ave.

Though complications with a major utility claim prevented Great Day Gourmet Brownies from opening, Boyle took his 30 years of restaurant experience and all of the equipment he'd purchased for the business and turned it into ARC, which Boyle says is the first business of its kind in the area.

"There is nobody who does restaurant equipment with our inside experience," says Boyle. "We opened the first day at 8:30 in the morning, and there had been cars waiting. Local restaurants are tickled."

The 7,800 sq. ft. building on E. Michigan Ave. had been abandoned for several years, but Boyle says its size and convenient location was perfect for his showroom. Boyle offers new and refurbished restaurant equipment for sale, but he says making sales isn't his only goal.

"It's about service to the community and helping people," says Boyle. "We try to help people who are opening a business, and take them through the steps. We'll sit down in my conference room and go through their food cost and their menu and their rent."

ARC opened its doors about three weeks ago, after Boyle spent about a year building the business through online sales. The family business employs a staff of five. Boyle says he hopes to be a great resource for local restaurateurs, both with his inventory and his advice.

Source: JW Boyle, America's Resellers Corp
Writer: Natalie Burg

Insomnia Cookies to open second area location in Ypsi

Renee Sarnecky, Insomnia Cookies Wednesday, March 20, 2013

It would appear that area snackers just can't get enough late-night cookies. An Insomnia Cookies store is set to open on W. Cross St. in Ypsilanti, just one year after the brand's Ann Arbor location opened it's doors on S. University.

"The Ann Arbor location is doing beautifully," says Marketing Manager of Serve U Brands Renee Sarnecky for Insomnia Cookies. "The students and the local community seem to really enjoy the late night retail and delivery hours."

Though an exact date isn't set, Sarnecky expects the new Insomnia Cookies to open at some point in April with a staff of up to 10 employees.

"Ypsilanti is the perfect place for an Insomnia Cookies, and being the home of Eastern Michigan University makes it even more perfect," Sarnecky says. "Students are always in need of a late night snack. With limited late night food options, especially ones that deliver."

For more detailed updates on opening dates, Sarnecky directs cookie fans to the Insomnia Cookie Facebook page. A grand opening will be planned for the location that will include the distribution of free cookie coupons in and around EMU's campus.

Source: Renee Sarnecky, Insomnia Cookies
Writer: Natalie Burg

Glassbox Coffee brings specialty javas and juicing to S. University

Jason Friend, Glassbox Coffee Wednesday, March 20, 2013

There may be few things that sound more ordinary than coffee and juice, but if Jason Friend has his way, the experience patrons have with both at the new Glassbox Coffee on S. University will be anything but humdrum.

"We are a specialty coffee shop that also offers a full juicing menu," says Friend. "Our goal is to source coffee beans from the top roasters in the country."

Friend has been working on developing Glassbox Coffee for about a year and a half. The shop makes many of its ingredients in-house, as well as sourcing from such gourmet coffee companies as Gimme, Stumptown, Verve and Grand Rapids-based Madcap Coffee. The rotating menu of juices, however, is where the café really stands out from the crowd.

"I am a huge juicing fan and always wanted to offer it in a shop environment," Friend says. "Juicing is a wonderful way to get your daily vitamins and nutrients in a great tasting, enjoyable way."

The 700 square foot space underwent extensive renovations from a former office to a gourmet café. Three sides of Glassbox Coffee exemplify the shop's name with floor to ceiling windows. Providing top quality atmosphere is just as important to Friend as his carefully chosen drink ingredients.

"We strive to be a hospitality based shop," he says. "To steal from Danny Meyer, 49 percent of our business is the quality of our drinks; 51 percent is how we make people feel while here."

When the weather improves, Glassbox Coffee will also offer outdoor seating. The café currently employs a staff of five.

Source: Jason Friend, Glassbox Coffee
Writer: Natalie Burg

Cardamom to bring Indian fusion to Plymouth Rd

Binod Dhakal, Cardamom Wednesday, March 13, 2013

Binod Dhakal is no stranger to food. He started working in the food industry as a waiter back in 1995, and his love of people and food has helped him rise through the ranks. After managing Shalimar for more than 13 years, Dhakal is now opening his own restaurant, Cardamom, with a unique take on Indian food.

"We are offering something that is missing in the Indian restaurants here," says Dhakal. "We're creating something different – new dishes from different parts of India."

The 1,700 square foot Plymouth Rd. location is now under renovation. Once complete, Cardamom will serve its fusion of modern and traditional Indian cuisine to up to 65 diners inside and 36 on the patio.

Dhakal chose his location at the Plymouth Road Shops because of its proximity to campus, the hospital and so many other large employers. He says he's most looking forward to interacting with his new customers and serving them his unique foods.

"It's always what I eventually wanted to do," Dhakal says. "I enjoy doing it because I enjoy food and I love people. That's why I'm in the food business."

The menu is still under development, but Dhakal knows he will feature goat in some items. He plans to open Cardamom in April and to employ a staff of about seven.

Source: Binod Dhakal, Cardamom
Writer: Natalie Burg

Sava-style tapas coming to E. Washington storefront

Sava Lelcaj, babo market Wednesday, March 06, 2013

Considering the rush of new restaurants opening in Downtown Ann Arbor, it may seem that there's one of every genre to choose from now. Not yet, says foodie entrepreneur Sava Lelcaj.

"We just don't have anything around here that is true tapas style," says Lelcaj. "We have Isalita, but I'm thinking more Mediterranean or European-style. Those are my roots, and I felt that was really good move for us right now."

Lelcaj is currently working to remedy that void, as she develops her newest venture, a yet-unnamed tapas restaurant on E. Washington. While she has been quietly planning the eatery for some time, having recently purchased the building at 216 E. Washington, the pending departure of the Mahek Indian restaurant next door has allowed the owner of Sava's and babo market to triple the size of her vision.

"It's actually three narrow buildings coming together to make this project happen," Lelcaj says. "It's one of the most beautiful streets in town. There is all of this beautiful architecture here."

The combined 6,000 square foot space will include between 200 to 250 seats between open dining and private rooms, as well as a basement kitchen and upstairs offices.

Many of the details, including the name, décor and menu items are still under consideration, and Lelcaj says a research trip to Spain this summer will help inform some of those decisions. One menu items she does anticipate serving is the flaming Greek cheese appetizer, saganaki.

"My brother said that if you're going to do a Mediterranean restaurant you have to do saganaki," says Lelcaj. "We like to have fun, and that's one menu idea we're excited about that is more tongue in cheek."

Lelcaj plans to open the restaurant this coming falls. She anticipates hiring a staff of 50 to 60 employees.

Source: Sava Lelcaj, babo market
Writer: Natalie Burg, Development News Editor

Pizzeria Biga to bring healthy dining, dozens of jobs to Washtenaw Ave.

Jeff Jepko, Pizzeria Biga Wednesday, March 06, 2013

In word association games, it's unlikely that many people connect the terms "pizza" and "healthy." But according to Senior Manager for the Metro Detroit-based Pizzeria Biga restaurants Jeff Jepko, those two words both describe the Italian eatery coming to Arbor Hills Crossing.

"We didn't set out to be a healthy restaurant," says Jepko. "It just happens to be that the food in Southern Italy is better for you."

Like its soon-to-be neighbor, the forthcoming restaurant from the owners of Café Zola, the Pizzeria Biga location is still awaiting construction on Arbor Hills Crossing to finish up before beginning their build out on the Washtenaw Ave. space.

What sets the pizzeria apart from other restaurants in the area, says Jepko, is their unique combination of pre-fermented dough and a 100 percent wood-fired oven.

"We use all natural biga leavening," says Jepko. "It's commercial yeast free, so it has a better bite, and it's a little bit better for you. Not very many people use it because it's very labor intensive."

The extra work has proven to be worthwhile for Pizzeria Biga, which now has locations in Royal Oak and Southfield. The restaurants first opened in 2010 following the success of Chef Luciano Del Signore's fine dining restaurant, Bacco Ristorante in Southfield.

Jepko says Signore was drawn to the Ann Arbor market because of the area's food consciousness. Pizzeria Biga will feature local ingredients in their menu items, as well as beer selection. The restaurant will also have a focus on craft cocktails.

Late August is currently the target date for opening. Jepko expects Pizzeria Biga to employ between 30 and 50 workers.

Source: Jeff Jepko, Pizzeria Biga
Writer: Natalie Burg, Development News Editor

New Chelsea BBQ joint ramps up staff by a third in its first week

Phil Tolliver, Smokehouse 52 Wednesday, February 27, 2013

It was one year to the day from Phil Tolliver's first tour of the Main Street location in Chelsea to the opening of the doors of his new barbeque restaurant, Smokehouse 52. Between Feb. 20 of 2012 and 2013, Tolliver poured his heart, soul and a lot of elbow grease into the 4,700 square foot space.

"The building was happy to be refurbished and come back to its beautiful glory," says Tolliver. "I think I've raided every barn in the area for wood."

Tolliver and his family did the renovations of the 1890s building themselves, using reclaimed barn wood from local farms. In addition to preparing the physical space for Smokehouse 52, Tolliver sought out famed barbecue pitmaster Mike "The Legend" Mills to teach him the tricks of the trade.

"Our recipe is different than his but I wanted to learn his process," Tolliver says. "I lived out of a hotel for awhile and learned everything they do."

The long year of preparation appears to have all been worth it, as Tolliver's biggest issue when opening the 74-seat restaurant last week was lines of patrons out the door and not enough staff. Smokehouse 52 opened with a staff of 43, Tolliver says, but that number increased to 60 within a week.

Tolliver, who formerly owned Chelsea's True North Jerky, says his goals for the restaurant include becoming a contributing member of the community. Even before Smokehouse 52's official opening, the restaurant held a fundraising dinner for the non-profit Faith in Action. Tolliver plans to continue to support local organizations in the future, as well as gain a reputation for serving excellent food.

"It's real barbecue and it's real hospitality," he says. "We're a simple, family friendly place, and you can come here and just enjoy."

Source: Phil Tolliver, Smokehouse 52
Writer: Natalie Burg

UM approves $114.5M West Quad renovations, $60M South Quad design

Peter Logan, UM Housing Wednesday, February 27, 2013

While updating and maintaining student housing is a continual effort for universities, there's nothing ho-hum about the changes coming to the University of Michigan's West and South Quad dormitories. Even as $116 million renovations are underway in East Quad, U-M Regents approved the $114.6 million renovation of West Quad and designs for $60 million South Quad improvements that include big changes to students' dining options.

"Any time we do a renovation," says Director of Communications for U-M Housing Peter Logan, "before we even get to a design, we talk to the students about how we can best use this space."

The result of those conversations will be a dramatic change to on-campus dining. Rather than a large, cafeteria-style dining area, South Quad will include several "micro-restaurants" where students will chose from foods appropriate to each micro-restaurant's theme and dine in smaller areas renovated according to that theme.

"This is reflective of what students want in terms of more variety," says Logan. "It's also reflective of trends nationwide to get away from the traditional cafeteria lines."

In conjunction with the creation of this central dining area, the West Quad renovations will include better aligning the entrance to allow more direct access to South Quad. Though West Quad will no longer have a separate dining area, but will instead have better designed community spaces, renovated student rooms and bathrooms, new plumbing, heating, cooling and ventilations systems, among other improvements.

Though the dining area of South Quad may be the most outwardly dramatic renovation, the hall itself will have fewer infrastructure improvements overall. In addition to the central dining area, South Quad will be receiving upgrades to its community spaces and student bathrooms.

Source: Peter Logan, UM Housing
Writer: Natalie Burg

Blue Wolf Grill brings locally-sourced fare to former Taco Bell

Charles Molina, Blue Wolf Grill Wednesday, February 20, 2013

With the many challenges that face any new restaurant, Blue Wolf Grill co-owner Charles Molina knew one thing wouldn't be a problem with his new Washtenaw Avenue restaurant.

"No one has trouble finding us," he says. "You tell everybody you're in the old Taco Bell, and they know what that means. That building is iconic."

While the building may still resemble the well-known fast food restaurant, everything else about the Blue Wolf Grill is entirely different. The 1,400 square foot restaurant has a focus on fresh, locally sourced ingredients, such as cherries from Traverse City, whitefish from the Great Lakes and coffee from Cadillac.

"The food is American new," says Molina. "It has a lot of different influences, like comfort food, and there is some Asian influence too."

Molina and his girlfriend Cheri Jackson aren't newcomers to the food business or the neighborhood. Their We Cater To U catering company is right on the other side of Washtenaw from the Blue Wolf Grill. And, according to Molina, the rush of new restaurants popping up along the busy avenue has only endeared them to the location even more.

"We welcome it," he says. "The strip between Hewitt and Golfside has been dead for awhile. We look at it as, the more businesses that are here, the more traffic, and the more potential customers who can try our food."

The Blue Wolf Grill opened in mid-December with a staff of 12, and Molina says business is already doing quite well. He has plans to create an outdoor patio to supplement his indoor seating for 34 diners, including landscaping to shelter outdoor diners from Washtenaw traffic.

Source: Charles Molina, Blue Wolf Grill
Writer: Natalie Burg

Dining / Food : Development News