July 213 Newsletter

July 2013

2013 Current Magazine Reader’s Choice

Have you seen the June issue of Current Magazine? This issue lists all of the reader’s choice awards. Guess what? We won best fine dining! It is very gratifying to be acknowledged by our patrons in this manner. A big thank you to all of those who took time to vote for us and let the Current readers know where to go for the best dining experience in Ann Arbor.

Triple Tree Farm Needs Your Help

Triple Tree Farm is owned and operated by two families, Jeff & Grace Yoder and Briannon & Brett English. They met and came together through their shared dreams of sustainability and community. This year they have been working on a 1.5 acre parcel and sell produce at both the Ypsilanti Farmer’s Market and Cobblestone Farm Market. They have been working to buy this land with the assistance of the state, and if you have ever tried to obtain help from a bureaucracy, you know things seldom go smoothly. While they are working through the red tape they need some help. If you are interested please visit the link below and give what you can to help your local farmers.

If you would like to know more about Triple Tree Farm please visit their website,

Logan Will Be Closed During Art Fair

Yes it is true. We will be taking our semi-annual break from July 14th through July 22nd. 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 23rd.

Logan Restaurant

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

June 2013 Newsletter

June 2013

Restaurant Week
June 9th - 14th, 2013

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 even 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 to sample his world class cooking at this fantastic price! Last Restaurant Week in January, Silvia Rector of the Free Press said, “I couldn’t wait to revisit Logan, one of my very favorite Ann Arbor destinations.” Make reservations early at participating restaurants, tables fill up fast during this tasty event. For more information, please visit

Please note:  Logan is closed on Sunday and Monday. We will participate Tuesday, June 11th through Friday, June 14th from 5:00pm to 10:00pm.

The Patio is Set!

We will be setting up our patio on May 31st. 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 alfresco!

Summer Vacation

Just as a reminder, we will be closed July 14th through July 22nd for our Summer break. We will reopen Tuesday July 23rd at 5pm for dinner.


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

May 2013 Newsletter

May 2013 Newsletter

Sparrow Meats Now at Logan!
If you live in Ann Arbor, no doubt you have heard of Sparrow Meat Market in Kerrytown Market Place. What you may not know is they also sell their wonderful meats wholesale. Chef Thad recently sampled Sparrow’s products and he is just as impressed with the quality of their product as you are. They focus on local farm raised organic products as much as possible, which most of us are looking to consume these days. If not, check them out, the meats they procure are of the highest quality available. Chef Thad is now receiving lamb which is local farm raised; beef short ribs and pork tenderloin from this gold mine of a local butcher. The next time you dine with us see if you taste the Sparrow difference.

Fresh Water Fish Coming Soon
For reasons we do not understand, fresh water fish common to the Great Lakes region are not on many menus in the Ann Arbor area. Travel a few hours north in Michigan, and you will see whitefish, walleye, perch and others in several restaurants. Chef Thad is actively developing new dishes featuring this incredible local resource, he is currently working with whitefish, perch and trout. We are excited to see what makes the menu and we hope you are too, so stay tuned!

Thank You for Your CommentsEvery now and then we take the time to read our reviews online. It’s very gratifying to hear from so many people who have dined with us and have had such positive experiences. This really energizes us to continue to provide the best dining experience in town. From the staff at Logan we would like to thank all of you who have taken the time to share your experience with the world. Unfortunately, not all comments are positive. The negative comments might be a blow to the ego, but these are important to maintaining the quality of your experience. We have one request, this is to please let us know while you are dining if your expectations are not being met and we will do our best to do so. Thank you again and keep your comments coming.

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

April 2013 Newsletter

APRIL 2013


Cheese Trio Appetizer
Fried halloumi cheese with preserved meyer lemon vinaigrette, gruyere cheese fritter on a crisp toast round with tamarind sauce, yogurt whipped goat cheese mousse and sweet onion marmalade with parmesan pepper chip, topped with micro greens.

Spring is Here!

We all know what this means, fresh local produce will be abundant soon. We are so fortunate to live in a time and place where the pendulum is falling away from the giant corporate farm and swinging steadily toward local food production. The benefits of this movement range from healthier food, building a new local economy and stronger sense of community. The food is generally grown with healthier practices and is therefore better for us to eat. Local food is more nutritious, more flavorful and will stay fresh longer.

Think about it, food grown in California or Mexico is at least 3000 miles away. It’s picked, placed on a truck, stored in a warehouse, purchased from the wholesaler, stored at your local grocer, then finally you have a chance to purchase it. The time from harvest to table is stripping the nutrients and flavor from your food. Another issue to consider is this journey your food under goes, which increases its carbon footprint. Shopping locally for your food is not only healthy for you, but for the planet as well. Seek out your local farmers markets, co-ops, even some of your smaller local grocers, and enjoy locally grown food as much as possible.

Here at Logan we have always supported local businesses as much as possible. Fortunately some local distributors make this easy, such as Frog Holler Produce and Eat Local Eat Natural. Chef Thad also sources directly from local farmers and wild harvesters. This spring in particular, he started sourcing micro greens from Sugar Snap Gardens in Ypsilanti, These tasty shoots add beauty, color and flavor as a garnish to many of Chef Thad’s creations. Soon he will also receive wonderful wild local edibles like morel mushrooms and ramps. These are Chef Thad’s spring favorites, especially ramps or wild leeks.

If you like garlic and spring onions you will love ramps; the aroma is more garlic and the flavor is more spring onion. As tasty as ramps are, they are still not cultivated commercially, so Chefs rely on wild harvesters to obtain them. Ramps have a short season however, late April through early June, so Chef Thad always takes full advantage. He will use them fresh as much as possible but as the season comes to a close he pickles them for use throughout the year. Ramps and morels are just a few of the items Chef Thad sources locally, and as the seasons change we will keep you posted on what is new.

March 2013 Newsletter

March 2013 
Wash Away the Winter Blues with Chef Thad’s 5-course Menu

Not sure what to choose for dinner this evening? Try our five course menu designed by Chef Thad especially for you. Sit back and take a culinary journey as we share what’s special and new from our kitchen! It’s a great introduction to Chef’s cuisine, or to sample multiple items without having to make a decision. Be adventurous and do the tasting blind; this menu changes daily and spotlights items you won’t find on our menu, so you never know what you might be served.

Where do the Chefs Shop?

Ever wonder where chefs find some of their ingredients? Here in the Ann Arbor area we are very lucky to be surrounded by many ethnic grocers, Asian, Indian and Middle Eastern, there are many to explore. Believe it or not, this is where Chef Thad finds many of his ingredients, such as: fish sauce, shrimp paste, tamarind, chili paste, kombu, miso paste, and the list goes on.

Some of these items can be found at your favorite everyday grocery store, but not with variety that you will find at places like Tsai Grocery (Chef Thad’s favorite Asian grocery store). The products also tend to be more traditional and more affordable. Have you ever wanted your own masala or what most call curry? Then take a trip to Foods of India! They have a huge selection of dried unprocessed spices and you can actually see what the plant looks like, which is very cool!

With a little research, you can pick up a hand-full of spices, toast and blend them to your taste. Believe it! You’ll find this is much more flavorful than a jar of “curry” off the shelf and again much more cost effective. Chef Thad’s masala consists of ajwan, jeera, black cardamom, turmeric and dried red chili. When you are shopping for home, don't think you have to settle with what the chain grocers offer. Expand your culinary horizon and shop where at least one chef shops, and explore your local ethnic grocery store.

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