GKB

YCC Dinner Series Ypsilanti Cocktail Club Dinner Series - a five course dinner paired with YCC craft cocktails and locally-made spirits.

Our darling Sean's medical & funeral expenses, organized by Sara Johns Please donate to support the Doran family with medical and funeral expenses … Sara Johns needs your support for Our darling Sean's medical & funeral expenses

As many of you have probably figured out Grange has closed.  Permanently.  Grange opened during a global recession, and it seems fitting that we close during a global pandemic.  12 years. I was planning on waxing poetically about how much we accomplished, especially pushing the local food movement and how many hundreds of thousands of dollars we put back into the local food economy.  Blah.  Blah.  Blah. But as I type I’m mostly just sad.  Bummed.  Yeah, sure I’ll sleep better not being a stressed out restaurant owner but at the same time I’m going to miss it.  I’ll miss cooking with the rhythms and nuances of the seasons.  The hum of a busy dining room.  The chaos of a slammed kitchen.  But mostly I’ll miss the people.  I forged many great relationships over the years.  The regulars.  The farmers.  The brewers.  And of course our quirky Grange staff/family.  We were a family restaurant.  Three families.  All our kids worked at Grange.  And the staff felt like extended family to me.  I worked with some of the best.  I miss everyone already.

Grange wasn’t an easy restaurant to run.  We made things difficult.  Constant trips to the market.  So much whole animal butchery.  Ever changing ingredients.  Grange wasn’t the best restaurant ever, but we did live up to our goal to serve truly local food grown and raised by people we knew.  I’m proud of that.
  
Thank you everyone. 

Brandon

P.S. I’m at the Ann Arbor Distilling Company making the booze, learning new skills and making myself more valuable in the zombie apocalypse.  Which seems more likely than ever.  Come say hi.  We’re doing good things.

Tonight's special: curried succotash -- super fresh sweet corn, cucumbers, heirloom tomatoes, carrots, and kale with pesto toast! Bee-approved (vegan)!

Thanks 🤌

12 years ago today, the first food out of the kitchen to table 24 upstairs. GKB burger w/ pickled zucchini and garlic mayo and of course duck confit poutine. Twelve years. Damn. Cheers everyone!
#2009

New summery menu items. Fried chanterelles with curry mayo and grilled summer veg with goat cheese and basil vin..