December 2013 Newsletter

December 2013

Happy Holiday’s from all of us here at LOGAN!

It’s been another wonderful year and we wish you all a Happy New Year to come! In celebration of the New Year Chef Thad is planning a fantastic 5 course prix fixe menu. This will be the only menu offered for the evening. Make your reservations now as we are already filling up. By the way, LOGAN will be closed January 1st through January 9th for our annual winter break.

As a reminder, the city of Ann Arbor will be closing Main Street for a New Years Eve celebration in the streets. So make sure you plan a few extra minutes for parking.

Give the gift of Logan

Logan gift certificates are on sale now. Pick them up yourself or have us mail them, to purchase come in between noon and 10pm or call us at (734) 327-2312.

RESTAURANT WEEK January 14nd – January 17th 

Yes it’s that time again. This event is a great way to explore dining in downtown Ann Arbor. For all the details and participating restaurants go to Reservations are suggested. To see a sneak peak of what Chef Thad is preparing or to make a reservation visit our website, You also can call us at 734-327-2312.

Thank you for making 2013 a fun and successful year!

Ryan, Thad, Kevin and all of our staff at Logan



115 W. Washington | Ann Arbor, MI 48103 | (734) 327-2312 |

November 2013 Newsletter

November 2013
Logan Turns 9!

November 17th marks our 9th anniversary! Thad, Ryan and Kevin would like to thank everyone who has enjoyed what we do for the last nine years. In celebration, Chef Thad is preparing a special tasting menu. The anniversary tasting menu will be available November 19th through 23rd, remember on Friday and Saturday only after 8pm. So make your reservations now and celebrate nine years of great food with us!
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Pasty Time!
No doubt if you are from Michigan your family has a pasty recipe, brought by your ancestors across the pond and passed down generationally. Most of us like to claim our family recipe is traditional. Like many foods that have survived through the centuries, the earliest mention of the pasty dates back to the 13th century, there are many variations of the tradition with some common denominators.

Those commonalities seem to be a round piece of pie dough folded over meat and vegetables, baked without a dish. Surprisingly the “traditional” meat used has varied from venison to fish, mutton, and of course beef, which is considered by most to be proper. The vegetables used seem a little more consistent recipe to recipe; potato, rutabaga and onion.

After a little research it is apparent, pasty filling was simple and made from what was available, not surprising for an old world food. What was surprising to learn though, is that the pasty was not just for the working class or miners. Pasties have been enjoyed by royalty as well, so much so that they were used to pay homage to King Henry III.

The pasty was even popular enough to be mentioned in some of Shakespeare’s plays. With such a long history and having been enjoyed by everyone across the social spectrum it’s no wonder Chef Thad has tapped into his Scottish roots to bring the pasty to Logan. Starting from his grandmother’s recipe, he has poured all his talent into this “traditional” dish to make it his own.

So give us a call or just stop in to Logan where Chef Thad will be preparing different pasties all through the fall and winter months.

Just A Friendly Reminder…
Logan will be closed for Thanksgiving - Thursday, November 28th, 2013

115 W. Washington | Ann Arbor, MI 48104 | (734) 327-2312 |

October 2013 Newsletter

October 2013

The Rendering of a Duck

This process begins with selecting the most wholesomely grown duck possible. Chef Thad has been buying from Culver farms for years. Culver Farms is in Middlebury, Indiana but close enough to be distributed by Eat Local Eat Natural, a local farm-to-table distributor. This farm is in its fifth generation of family operation and produces all natural ducklings which are never fed antibiotics and never use phosphates. The Culver duck dynasty is quite interesting, take a look at their website to learn more.

Once receiving these wonderful animals whole, Chef Thad starts with butchering. He removes the legs, breast and liver; the carcass is later used to make stock. Those of you who are familiar with our menu know the legs are used to make duck confit.

The breasts are the most versatile part of the bird and Chef Thad uses them several delicious ways. From searing the duck breast to give it that crispy skin, to dicing it with the liver, skin, and fat in order to make ravioli filling. A unique preparation at Logan is to confit the breast, pulverized with some of the fat making rillettes (pronounced ree-Yeht); essentially a pate.

The stock made from the roasted carcass becomes the basis for many sauces,including a house favorite: hot and sour duck soup. This rich and tangy soup is often served as an amuse bouche at Logan. The yield of delicious food Chef Thad is able to produce from just one duck shows the upmost respect for the animals we harvest for consumption, a thought process that he carries throughout the Logan menu. To see what Chef Thad’s next inspired duck dish will be, please continue making your reservations!

Duck Leg Confit

Crispy duck skin, fingerling potatoes with asparagus and cippolini onions, Dijon duck reduction, pickled grapes.

Crispy Duck Breast

Butternut squash purée, crispy shallots, braised rainbow chard, Dijon duck reduction.

Duck Rillette

Whole grain Dijon, onion marmalade, port reduction, chili oil, house made poppyseed cracker.

115 W. Washington | Ann Arbor, MI | (734) 327-2312 |

September 2013 Newsletter

September 2013


Summer is winding down, the kids are going back to school and the harvest begins. Inevitable events are signifying the change of the season. September brings us wonderful, fresh, seasonally correct produce such as tomatoes, corn, and melons, all of which Chef Thad is using in his newest menu features each night. Visit us soon and you'll get to experience Chef Thad's creations using ingredients that come fresh from the fall harvest!

Happy Hour on the Patio

The fall, with its cooler evenings, is a great time of the year to enjoy the patio at Logan. With roughly a month of fall sunsets left to bask in, come to Logan and spend a few of those evenings enjoying some of life’s simple pleasures: a bit of food and a delicious craft cocktail during our happy hour between 5pm and 6pm, Tuesday through Saturday.


115 W. Washington, Ann Arbor, MI 48104  |  734.327.2312  |

August 2013 Newsletter

August 2013
Yes, It's August...

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Which usually means tomato season. Unfortunately the tomatoes are running a little behind this year due to the summer weather. Chef Thad is anxiously awaiting his crop of heirloom tomatoes grown by Kenine Comstock. For years now she and Chef Thad have been working together to provide the tomato lovers at our restaurant with wonderful, locally grown organic heirloom tomatoes. So hang in there, one of the best things about summer will be at Logan soon!

“Haute Dining Destinations”
We would like to send a big shout out to the Ann Arbor area Convention and Visitors Bureau (AACVB). For years now the AACVB has been bringing food and travel writers to Ann Arbor with the purpose of increasing the world’s awareness of what Ann Arbor has to offer. We feel very fortunate to have made their list of places to showcase. Since then, Logan has had the privilege of being mentioned in many nationwide publications as a place to visit while in Ann Arbor. Most recently, Logan has been listed as one of ten “Haute Dining Destinations” in the country by J’adore Magazine. Thank you to Mary Kerr, Dennis Doyle, and all of the hard working people at the AACVB for thinking of Logan when you want to show off our wonderful Midwestern town of Ann Arbor.

115 W. Washington    |    Ann Arbor, MI 48103   |   734.327.2312   |