Glen Lake Restaurant Week profile: Art’s Tavern
From staff reports
In advance of Glen Lake Restaurant Week, May 1-9, we reached out to several participating restaurants to ask our local chefs what excites them about this culinary opportunity before the local tourism season kicks into gear. Participating restaurants will offer their own 3-course prix-fixe dinner for $25. Some establishments will offer $15 lunch specials as well. Glen Lake Restaurant Week began in spring 2014.
Next up is Art’s Tavern, in the words of owners Tim Barr and Bonnie Nescot.
Glen Arbor Sun: What delectables will you offer on your Restaurant Week menu? What’s your personal favorite?
Art’s Tavern: We are going to offer a char-broiled, seasoned steak burger on a locally homemade bun with sides and a dessert of a homemade brownie topped with Moomers Ice Cream and chocolate sauce. Favorite-why all of it!
Sun: How did you fare during Restaurant Week 2014? Did you see a boost in sales?
Art’s: We had a fun and busy week showcasing our dinner menu last year.
Sun: Are you experimenting with any new foods or courses this year that folks should know about?
Art’s: A seasoned burger is very new for us. We have always let the fresh ground beef speak for itself.
Sun: How, when and where do you typically conceive of new recipes? I.e., on the boat, in the shower, or on a trip to the Caribbean?
Art’s: New recipes come from travels of our staff, and reading recipes and modifying them. We have fun all winter trying new things.
Sun: OK, so what’s the perfect day in Leelanau County? That is, what’s the ideal way to spend a day that concludes, of course, with a meal at your establishment?
Art’s: Hike the Empire Bluff Trail on a clear day, sit on the bench at the top of the trail and watch the world for a very long time.
Sun: Were you to pair your cuisine with a particularly place in the Sleeping Bear Dunes National Lakeshore, what would you serve, and where would it be enjoyed?
Art’s: Grilled burgers on the beach in Glen Haven with a growler of Art’s Ale.
Sun: As Northern Michigan becomes more and more of a “foodie” haven, what challenges does that present? How do you distinguish yourself?
Art’s: We try to stay true to food that is simple and good, fun beverages, and a helpful staff.
Sun: Would you rather be featured on the show Top Chef or make a meal together with Mario Batali?
Art’s: We would really like to have a Top Chef and Mario Batali come into Art’s and whip up a meal with what they found!!
Sun: Any other restaurants (in Northern Michigan, or the world at large) you’re dying to check out?
Art’s: The Detroit restaurant scene is so exciting right now. You could easily go visit and try a new place every day for months.
