October 2014 Newsletter

Logan’s 10th Anniversary!

Next month Logan will celebrate 10 years of fine dining. We appreciate all of the support we have received over the years and we are truly grateful to be able to provide Ann Arbor and Metro-Detroit with exquisite cuisine and wine all year long.

To help celebrate Logan’s 10th anniversary and to say thank you to all of our guests, Chef Thad is going to revisit some dishes that appeared on Logan’s menu over the years. He is still going through the archives searching for our fan-favorites, which will be available during the month of November.

So if there is a particular Logan menu item you can remember from the past that you would like to see offered next month, please do not hesitate to let us know. Feel free to email us at or send us a message from the contact form on our website.

Gift Certificates Available for Purchase on Logan Website

In case it has been a few months since you last visited, we launched a brand new website this past summer. One of the highlights of  is that you may now purchase Logan gift certificates right on our website.

With the holiday season approaching, giving the gift of Logan has never been easier! Simply go to, enter an amount, along with a personalized sentiment, and pay securely with your PayPal account, Visa, MasterCard, AMEX, or Discover card.

September 2014 Newsletter

Well Not Exactly, But We Are Jumping On The Bourbon Bandwagon

Over the past ten years, interest in bourbon has increased greatly worldwide. Why is this? Who’s to say. Maybe it’s because bourbon is a unique version of whiskey and is native to the United States.

In 1964 congress voted bourbon as a uniquely American product and established federal regulations for its production. These regulations state the following:

  • Bourbon’s contents must consist of a minimum of 51% corn
  • Bourbon must be aged for a minimum of 2 years
  • Bourbon must be aged in Virgin American Oak barrels with charred interiors
  • Bourbon distillers may not add any color, it must come from the aging process

This framework developed and implimented by Congress helped create the distinctive flavor that separates bourbon from other types of whiskey, which is why we’d like to formally announce that we are expanding the bourbon selection here at Logan. So come on in and enjoy some truly American “spirit”.

If you are wondering where the Bourbon Trail really leads, visit

August 2014 Newsletter

August 2014

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Logan Honored in "Ann Arbor's 10 Best Restaurants: Local Brews and Fine Dining"


All of us here at Logan want to give a very special thanks to The Culture Trip for mentioning us in their recent article Ann Arbor's 10 Best Restaurants: Local Brews and Fine Dining written by Joe Lloyd.

The composition highlights some great cultural restaurants and microbreweries from Ann Arbor's vast culinary scene, and we are honored to have made the list.

Read the full article here and visit their website showcasing fine art, food, and culture from all over the world.

Once again, thank you Joe Lloyd and The Culture Trip!


July 2014 Newsletter

July 2014

Logan Will Be Closed During Art Fair

Yes it's true... We’ll be taking our semi-annual break from July 13th through July 21st. We are sorry for any inconvenience this may cause to those of you coming downtown to enjoy the art fair. We look forward to serving you again starting on July 22nd.


Logan Has a New Website with New Features

We’ve completely redesigned the Logan website! If you haven’t been to our website in a while, get in front of a computer now and visit You’ll notice the website has improved navigation so it’s easier to make reservations and view content. We also added a brand new feature that allows you to buy Logan gift certificates from the website. Simply enter an amount, along with a personalized sentiment, and pay with your PayPal account, or with your Visa, MasterCard, American express, or Discover card. Thank you Ben of Ludy Web Design.


Logan Turns 10!

This November Logan will be celebrating 10 years of fine food and service. We thought a taste down memory lane would be a fun way to celebrate and to say thank you to all our patrons. Chef Thad is digging through the archives searching for your favorite dishes to offer during the month of November. So if you had a favorite dish, please email us at or via the message submission form on our website, and let us know which memorable Logan menu items you’ve been longing for.



June 2014 Newsletter

Ann Arbor Restaurant Week:
June 22-27, 2014*

Yes it’s time again for the bi-annual event that gives you a chance to explore the dining scene in Ann Arbor at a fixed price, anywhere you dine. Participating restaurants have developed lunch menus for $15, some restaurants may offer two for this price and three course dinner menus for $28. Remember, not all restaurants serve both lunch and dinner. Chef Thad has developed yet another delicious dinner menu allowing you sample his world class cooking at this fantastic price. Make reservations early at participating restaurants, tables fill fast during this tasty event. For more information visit,

*Remember, Logan Restaurant is closed Sunday and Monday, we participate on Tuesday June 24th – Friday the 27th from 5 – 10pm.


The Patio is Set!

We set up the patio this past Friday. Come enjoy the beautiful views of Washington St. while dining on the best food in town. Please remember we do not accept reservations for the outdoor seating. So stop by on a moments notice and enjoy Logan al fresco!


Summer Vacation

Just as a reminder, Logan will be closed July 13th through July 21st for our annual summer break. We will re-open Tuesday July 22nd at 5:00pm for dinner.



May 2014 Newsletter

A New Dessert at Logan

Our Sous Chef Jordon has developed a new dessert to replace the long standing Pear Roulade, a Pear Fritter. You might be thinking, "Logan is not a coffee or donut shop, why a fritter?" Chef Thad enjoys putting a spin on food not traditionally seen in fine dining, Like our Cookies and Milk dessert, the first dessert he planned to put on Logan’s menu and a favorite amongst our patrons for almost ten years now.

The idea behind our new Pear Fritter dessert is no different. The Pear Fritter is made with red wine and sugar poached pears rolled into a yeast risen dough, then fried, and dusted with cinnamon and sugar accompanied by a cider reduction and vanilla ice cream. All is made in house, of course. Who is to say you cannot enjoy your coffee and donuts in the evening?

Dining Al Fresco

After the Alberta Clippers, polar vortices, and record-setting snowfall in Ann Arbor this past winter, we are very excited to bring out the patio furniture and open up the umbrellas here on Washington Street, hopefully in just a few more weeks. As the temperature starts to rise, you will have the choice to dine with us al fresco, but please remember that we do not accept reservations for the outdoor seating. Be sure to check our Facebook page over the next few weeks to see if we are serving outside yet!

Make a Reservation


April 2014 Newsletter

April 2014

New Food at Logan
Change is upon us. The snow is melting, the birds are singing, and Chef Thad is preparing exciting changes to his menu. Chef has crafted two new appetizers, Southern Fried Grits and Ceviche, along with a new entrée, a New York Strip.

Southern Fried Grits
The grits are crispy, yet creamy fried croquettes joined with pickled cherry tomatoes and black grapes, served alongside an Asian inspired roasted garlic and chili coulis.

The ceviche is a blend of sea scallops, shrimp, and mahi-mahi coupled with Chef Thad’s vibrant citrus vinaigrette, served with baby arugula, crispy shallots, and citrus segments.
New York Strip
This next dish is for you steak lovers, a New York Strip. This is a juicy 10 oz steak, seared to a tender medium-rare, paired with glazed haricot vert and airy dauphine potatoes, accompanied by Chef Thad’s savory red wine, port, and veal reduction.
Are your taste buds tempted yet? Don’t forget, with spring comes ramps and wild mushrooms. Chef Thad will be creating delicious specials throughout the season using these wonderful wild edibles.