Get in line ahead of time!
Use OpenTable to join our online waitlist. Available for groups of up to eight people. Once you receive the text that your table is ready we will hold it for a duration of ten minutes. Tables are sat on a first-available basis (both indoors and outdoors). For larger parties please call the restaurant and ask to speak to a manager. 810.629.8852
*please note that our kitchen pauses 3:30pm-4:30pm Saturday & Sunday*
CATERING FROM THE LAUNDRY
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You`ve made it halfway! This is a sign that you should treat yourself to our NEW Curious Creature Cocktail of the Month. Bartender JW created a wonderfully floral, vegetal, and fresh libation that takes inspiration from all over the globe. It shakes up Drumshanbo Gunpowder Irish Gin, St Germain, Lemon, Simple, Matcha, and Celery. This melting pot of fabulous flavors might just be your new favorite green drink. Cheers!
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Who`s in the mood for a Whitefish Reuben!? 🎣 This delicious special signifies the beginning of Lent and if you haven`t given it a try yet, we are certain that you are going to find out that you`re a fan. A cracker-crusted whitefish filet topped with melty Swiss cheese, creamy housemade Russian dressing, and a bright vinegar slaw on a grilled onion roll. Available Wednesday, Thursday, and Friday this week!
Please note that Whitefish Reubens will not be available every Friday during Lent. Stay tuned for Chef Devon`s other Lent friendly specials!
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Today is the LAST DAY of Restaurant Week! Indulge in one of Chef Devon`s exclusive Skillet Appetizer Specials before they`re gone.
🍓 Baked Brie - Melty mini brie topped with housemade strawberry preserves, toasted almonds, fresh pears, cracked black pepper, mint, and honey. Served with baguette crostinis.
🦀 Crab Dip - Jumbo lump crab, mixed with cream cheese, spices, and green chiles. Served with baguette crostinis.
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Stop by and warm up with our NEW Coffee Department Drink of the Month 🫐🥞 Matcha green tea mixed with blueberry syrup, maple syrup, and steamed oat milk. Available all March long!
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🎉 Help us shout out a huge CONGRATULATIONS to our March employee of the month, Reece! 🎉
Reece joined us back in September of 2024 and we have to say we are incredibly happy that she`s here. She started as a Host, but she quickly took interest in other aspects of the restaurant and she is now our newest Bar Back! Reece is a hard worker who is always keen to help others and she loves to problem solve. She is beloved by both her coworkers and customers alike due to her sunny disposition and absolutely fabulous personality. When she is not here shaking up drinks and taking care of guests, you can catch her hanging our with her bloodhound, Moose, and her boyfriend, Joey. Reece also loves to cook in her downtime and she has to say that her favorite food is a good old fashioned burger. THANK YOU, Reece, for all of your hard work and for being so very wonderfully you!
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Start your Sunday Brunch off right with a fresh and fabulous Late Bloomer! This bubbly beverage was created by former bartender, Erika. She took inspiration from garden fresh ingredients that she holds close to her heart. It mixes up Moletto Tomato Gin, Aperol, Crème De Pêche, Fresh Lemon Juice, and Champagne with a Basil garnish. It’s funky, refreshing, and sure to make you feel like you’re sitting on a summer patio.
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March is here and that means Chef Devon has a NEW Salad of the Month for you! Romaine and Napa cabbage tossed in housemade creamy dill dressing, topped with our signature corned beef, Swiss cheese, hard boiled egg, roasted fingerling potatoes, gherkin pickles, croutons and freshly grated horseradish. Available all March long.
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Do you have a morning sweet tooth? If you answered "yes!" then Chef Devon`s Weekend Brunch Special is going to hit the spot 🥞 House recipe Buttermilk pancakes filled with chocolate covered toffee pieces, layered with peanut butter cream cheese, and topped with pretzel pieces, chocolate sauce, and housemade caramel. Available Saturday & Sunday!
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