July 2018 Newsletter

July 2018 Newsletter Logan Restaurant Ann Arbor, MI


Thank you all for a great first half of 2018! It’s July, and there are changes to our scheduled hours you should know about! First, we'll be closed Tuesday and Wednesday, July 3rd and 4th, to celebrate the Fourth of July. We'll return Thursday, July 5th.

Then, we'll be closed for Ann Arbor’s Art Fair and on break July 15th-24th. We'll return for business Tuesday, July 26th. We look forward to seeing you all then!

New Drinks

Stop by and say hello to our new bartender, Raleigh Juchartz! You may recall him from his time at Last Word, and now we're glad to welcome him to our team! He’s already developed a handful of new and exciting cocktails for us, and you definitely need to check these out! They're truly inventive, colorful, and delicious.

They'll be prominently featured as cocktail selections on our new menu and on our updated “Specialties of the House” list in our beverage menu. Cheers!

New Menu

As we posted in our June 2018 Newsletter, we've been working on the biggest change to our menu since we opened in 2004. However, this time, you’ll also see an entirely new menu format!

Look for new items in our starters area, with some that are intended to share, and some that are individually sized. There are some refinements to our salads and pastas. The Bacon and Egg Salad will now have actual bacon, and not the bacon crouton, and our house-made gnocchi will be served with an arugula pesto. Also, we'll have a section of the menu that'll highlight recommended wine and cocktail pairings.

We’ll be keeping our signature entrees, but now they'll be offered in petit and full-sized portions. There’s something on our menu now for all types of dining. We also are creating a selection of Custom Entrees, combining your choice of locally-sourced Tomahawk Pork Chop, Butterfly Rainbow Trout Filet, or New York Strip Steak, with your choice of two sides. Those will come from a new sides menu that'll feature several potato options (including four variations of mashed potatoes), cheese grits, and four vegetables, as well.

We hope to make it easier for guests with specific food needs or preferences to be able to choose items that suit them, and avoid things that don’t. We're really excited to share this with all of you!