Between two car dealerships on Washtenaw Avenue and across the street from an abandoned gas station lies Blue Wolf Grill. To say that this restaurant inhabits “the in between” does not only describe its location. Blue Wolf Grill occupies the transition space between Ann Arbor and Ypsilanti, and it also belongs somewhere between a fine dining experience and fast food. With high-quality menu items made from scratch and products all locally-sourced, it feels like a concept that belongs on Main Street or on Cross Street, yet here it is alongside fast food joints in a building previously used as a Taco Bell. Nonetheless, its uniqueness is kind of charming. In our state all about reinvention and growth, locals can embrace this resourceful, quirky restaurant that supports Michigan farmers and companies.
Opening in late 2012, the restaurant is still in its infancy and is always evolving. One of the changes is the new menu that shows where each ingredient comes from – all the way down to the salt and sugar (which come from Bay City, by the way). Cherries are from Traverse City, crackers from Battle Creek and almost all meat from Detroit. The commitment to Michigan ingredients is inspiring. Blue Wolf Grill also supports and serves organic produce from Growing Hope – a non-profit dedicated to urban agriculture in Ypsilanti.
iSPY sat down with General Manager/Owner Charles Molina. Molina says that the idea was always to “keep it simple, keep it small.” Because the large majority of new restaurants fail, he said they wanted to make sure that they had a foolproof way to test the waters with Blue Wolf Grill. In the intimate space, the restaurant can stay open with very few employees. The small dining room is quaint, cozy and without unnecessary flair. The ultimate goal, Molina says, is to move into a spot with more foot traffic. He sees this venue as a stepping stone.
Small location or not, the dining experience is great. Menu items are reminiscent of foods you may see while traveling to the Upper Peninsula along with many American classics. Somehow the restaurant manages to find space for an in-house smoker for menu items like the apple brined chicken and slow-roasted barbeque ribs. Standouts for us were the strawberry and feta spinach salad and the whitefish panini with garlic house fries. And don’t forget to order some Blue Wolf sauce for your fries if you’re partial to the delicious taste of homemade ranch with herbs. Our server almost convinced us to order his favorite dessert, the peanut butter cheesecake – but that will have to wait for a second visit.
Blue Wolf Grill is now serving breakfast on the weekends – complete with Dearborn sausage and strawberry French toast – and has more surprises in store.
