After 40 years, iconic Ann Arbor tavern adds second location

Casey’s Tavern East recently opened its doors to the public on Ann Arbor’s northeast side, promising a broader menu, more seating, and the same warm tavern feel that’s drawn customers to the original Casey’s Tavern near Kerrytown for over 40 years.

Located at 2000 Commonwealth Blvd., Casey’s East resides at the former home of Carson’s American Bistro. After Carson’s closed its doors Jan. 10, its parent company, Mainstreet Ventures Restaurant Group, wanted to explore other culinary avenues at the location. Mainstreet Ventures staff got in contact with Bill Martin and his family, who founded the original Casey’s in 1986, to talk about expansion of the Casey’s brand.

And expand they did, in more than one sense of the word. Casey’s Tavern East offers quite a few more dining options than its longstanding counterpart, known for “Lots of Good Cheap Food and Dozens of Beers.” This increase in options includes seven different types of pizza; entree options like a rice bowl, rigatoni, and steak tenderloin tips; and starters like ravioli, poutine, and sliders. The new location is even serving up ice cream from local favorite Washtenaw Dairy for dessert. 

However, there’s no reason to worry about losing the Casey’s staples, assures Main Street Ventures President and CEO Kevin Gudejko.

“We still have the burgers, the favorites, the dip, and the onion rings, but [we’re] expanding the menu a little bit more,” Gudejko says. 

The new location is much bigger than the original. Casey’s East sits roughly 275 people according to Gudejko, making it more accommodating to large groups and families than the quaint original location at 304 Depot St. in Ann Arbor. 

However, as with the food, expansion does not mean erasing what allowed Casey’s to become a lasting townie landmark in the first place. The familiarity still shines through in decisions such as creating additional seating at the new bar to maintain the “tavern feel,” as Gudejko puts it.

“A tavern is a place where you’re comfortable coming in, you can get a great meal, [and] two friends would have a beer at the bar or meet with family,” Gudejko says. “ … It’s really about the experience. You can create a nice, beautiful restaurant design, but if we don’t have all the elements [that are] typically more about the people than anything else, it falls flat, so [we’re] trying to keep that same neighborhood local feel to it.”