Category Archives: Ann Arbor Food Finds

Bona Sera: Ypsilanti Michigan

Ann Arbor Food

Slow Roasted Pork for the Bhami Sandwiches

Bona Sera, Ypsilanti’s newest restaurant, is my favorite place to eat in the Ann Arbor area.  It is a fun laid back atmosphere decorated with Elvis Lamps, Star Trek Clocks and fun dressed mannequins in the window.

They serve a mix of dishes from a selection of Bhami Sandwiches, to a Thai version of shrimp and grits both house favorites. The prices for most dishes range in the $7-8 dollar range.

Ann Arbor Food Bona Sera

Bona Sera

They also offer a few special like their surfy tuffy, which is a steak and scallop salad for $18.

Check out their full menu here.

Bona Sera is like one of those great out of the way secret places that you hope/pray you will find while traveling through Europe. You know the place. It is the one with the great food, not fancy, good prices, that you tell stories about when you return home.

I can’t say enough about this place. You have to go and try it if you have not been and tell your friends.

ann arbor food chocolate chip cookies at Bona Sera

Chocolate Cookies at Bona Sera

Ann Arbor Food Greek Lemon Egg Drop Soup At Bona Sera Greek Lemon Egg Drop Soup At Bona Sera
Ann Arbor Food House made pickles with Bundha Rice Bowls at Bona Sera

House made pickles with Bundha Rice Bowls at Bona Sera

Ann Arbor Food Bhami Sandwich at Bona Sera

Bhami Sandwich at Bona Sera

Ann Arbor Food Slow Roasted Pork At Bona Sera

Slow Roasted Pork At Bona Sera

Special Coffee Blend at Bona Sera

Ann Arbor Food Bona Sera

Bona Sera

Ann Arbor Food Bona Sera

Bona Sera

Ann Arbor Food Bona Sera

Bona Sera

Ann Arbor Food Bona Sera

Bona Sera


Washtenaw Community College Restaurant Garrett’s has a makeover

Ann Arbor Food

The New Bar at Garrett’s Restaurant at Washtenaw Community College

Washtenaw Community College in Ann Arbor has completed a major remodel of the student run restaurant Garrett’s.

Lunch is from 11:30-12:45., Monday-Thursday. Check for the few Night time events through out the semester.

Prices are $7-9. For reservations call 734-973-3592.

Ann Arbor Food

Dessert First

Ann Arbor Food

Behinds the scenes at Garrett’s

Ann Arbor Food

On the line at Garrett’s

Ann Arbor Food

The best burger on Campus at Garrett’s

Ann Arbor Food

Busy Making Drinks for opening day at WCC’s Garrett’s Restaurant

Ann Arbor Wood Fire Pizza Cart

Nick Wilkinson A2 Pizza Pi Wood Fired Pizza

Nick Wilkinson, an Ann Arbor native started A2 Pizza Pi (as in the symbol for pi), a wood fired pizza food cart. You can find him manning the wood fire oven at Mark’s Carts.(directions)

This the second season for the Mark’s Carts and the first season for A2 pizza Pi.

A2 Pizza Pi Ann Arbor Wood Fire Pizza

Nick got help starting his business by running a successful fund raiser raising over $10,000. I contributed to his fundraiser, which include a pizza for my support.

Nick strives for locally sourced organic ingredients for his pizza including local flour, sausage, fresh herbs and veggies.

He features seven different pizza, but will customize.

A2 Pizza Pi Wood Fire Pizza Menu

The pizza I tried was a Margarita with the addition of sausage.

Wood Fire Sausage Pizza

The heat of the oven gets around 700-800 degrees, which makes for a thin crust pizza cooked in a little over a minute.

Nick At the Oven

An interested feature to his oven is that he uses wood, which has been infected by the Emerald Ash Borer. The wood can not be taken outside of the area and it can only be disposed of by burning.

Ash Wood with Emerald Ash Borer groves

Mark’s Carts
Ann Arbor, MI 48103
Price Range $ (0-10)
Tue – Sat: 12:00 pm – 7:00 pm
Sun: 12:00 pm – 3:00 pm



Walk-Ins Welcome
Good For Groups
Good For Kids
Take Out
Outdoor Seating

Contact Info
Phone 1 (734) 834-9775

Bona Sera Volunteer Appreciation Dinner

Ann Arbor Food

Pasta Rogue

This post is mostly food porn showing off the great meal the gang at Bona Sera Secret Supper Club made for the volunteers who gave our time to support the great food and causes Bona Sera supports.

And this was just part of the meal. There was squid dish, potatoes, fresh salad and dessert with lots of wine all around.

Bona Sera is hosting another Secret Super Oct 15, for more info check out their facebook page:

Check out pics from a previous bonasera event

Ann Arbor Food

Caprese Salad

Ann Arbor Food

Ann Arbor Food

Lamb with Rice

Ann Arbor Food

Lobster Bisque

Marks Carts Ann Arbor

Ann Arbor Food

It is offical. Mark’s Carts are open for business. For the most part it is a lunch scene to about 2:00 PM. Show up later and some of the carts may be closed up for the day.

I have tried three of the six carts so far.

I had a tasty coconut vegan stew from the Lunchroom and a vegan chocolate chip cookie.

Ann Arbor Food

Humble Hog served up some good brisket BBQ and for the more adventurous Head cheese.

And Eat, which has been a mainstay at the AA downtown Farmers Market had a tasty pork confit with a mustard seed spread.

Ann Arbor Food

All offerings were great.

The Pork Buns offered by San Street are raved about, but I have yet to try them or Debajo del Sol chorizo corn dogs.

Debajo Del Sol

Continue reading

B-24’s proves to be sustainable: By Anna Fuqua-Smith

Ann Arbor Food

Famous B-24 logo outside of the shop in downtown Ypsilanti

Downtown Ypsilanti’s new business, B-24’s proves to be sustainable, by Anna Fuqua-Smith, Washtenaw Voice staff

Just after two-months of operation, B-24’s in downtown Ypsilanti is proving to be viable.

Paying tribute to Ypsilanti heritage, B-24’s name originates from World War II when 8,700 “Liberator’s” bombers were flown out of Willow Run Airport.  During peak volumes, Willow Run employed nearly 42,000 people including “Rosie the Riveter.”

Martha and Tom Rumford, Ann Arbor, who own the building where B-24’s is located, has always seen this space as a coffee shop.

For more information, visit b-24’ or their Facebook page.

Anna generously let me provide a preview of her review of B-24 in Ypsilanti. Check out the full article and more photos.

Washtenaw Community College Restaurant Garretts Open Friday nights

Garrett’s is located on the first floor of the Student Center. Friday night’s service is new this year. It started fall semester. One of the unique features to Garrett’s After Dark is alcohol service. A variety of wine, beer, martinis and margaritas are offered depending on that night’s theme.

Feb. 25: Black American History Celebration with live Jazz (martini service)
March 11: Vegetarian (coffee tasting)
March 18: St. Patrick’s Day (beer service)
April 1: Southwestern Celebration (margarita service)
April 8: Spring into Barbecue (beer service)

To get a jump start on the semester, staff and guests were invited to a nice sit-down meal with all of the trimmings to help work out any kinks when Garrett’s After Dark opens on Feb. 11 at 5:30 p.m.

The test run menu featured grilled shrimp with a mustard sauce as an appetizer and an Italian wedding soup, which consisted of meatballs and spinach in a rich broth. A seasonal soup of pureed root vegetables was also offered.

Diners chose between soup and salad. The salad consisted of mixed greens, chopped, hardboiled egg and crispy bacon with a choice of bleu cheese or balsamic dressing.

There were four entrees: fish cooked in a parchment paper pouch, grilled pork loin with fruit chutney and polenta, chicken cordon bleu with a wild mushroom cream sauce and eggplant parmesan.

The star of the meal was the dessert. Garrett’s featured a cheesecake bomb, which was dome-shaped and covered in chocolate. Also on the menu was a banana foster crème brulee, which was a sweet custard with bananas and a brown sugar rum sauce.

Last was the ice cream. WCC just purchased a new ice cream maker this semester, and the culinary students were eager to try their new kitchen gadget.

Three flavors of ice cream were featured, including green tea, vanilla and white chocolate. The ice cream came in tuile cookie shells that were shaped like spoons and tulips.

Meals are $14.95 at Garrett’s After Dark and come complete with an appetizer, salad, choice of entree, dessert and beverages. Alcohol drinks are an additional $4.95. To make a reservation, call (734) 973-3592 by the Thursday before, at 3:00 p.m. Garrett’s seats 50 guests. It sells out often, so Beauchamp encourages people to reserve in advance.

Tailgate Food at the U of M Football Game

Ann Arbor Food

University of Michigan Tailgate

It’s the first game of the football season for the University of Michigan, and thousands of food-and-drink loving Wolverine fans were camped outside the Big House for some tailgate eats.

Michigan was playing University of Connecticut. There was a carnival-like atmosphere at the Pioneer High School parking lot, where clusters of fans sat around tents, tables were full of food and all types of BBQ grills could be seen.
Tailgaters seemed to be a good-natured, generous group. They freely offer both food and drink to any passerby who takes an interest in their cooking.
The crowd is a sea of the maize-and-blue colors of University of Michigan. Many are playing a popular tailgate beanbag toss game. This game can be played with one hand to free up the other for a drink or a hotdog, making it an ideal tailgater activity. Grills were sizzling with the classic picnic/tailgate fair of burgers and hotdogs.

Ann Arbor Food

University of Michigan Tailgate

But tailgate food isn’t just burgers and dogs. A closer look shows more ambitious offerings. Justin, a season ticket holder, said he likes to eat well at the games.

I made a New York strip steak with a Jack Daniel’s marinade, baked potatoes and I am grilling some asparagus,” said Justin. Further down the tent row was Esteban, manning a large maize and blue-painted, dual-compartment grill. One side was full of a dozen pieces of grilling chicken, and on the other side was a large tin of macaroni and cheese.

There were other items on the table next to the grill, like grilled ham steaks topped with pineapple rings. Further down the lawn manning another grill was a self-professed Notre Dame fan.

He was sporting a Notre Dame foldout chair, and noticeably was one of the only people in the crowd not wearing the ubiquitous maize-and-blue colors. He joked about his covert team loyalty amongst Wolverine fans while flipping burgers. His group of fellow tailgaters prepared homemade peanut butter cookies to accompany their grilled fair.

Away from the crowds of the Pioneer High School on neighboring side streets were smaller, intimate gatherings. Many area residents located near the stadium sold parking and space in their yards for football goers.

About three blocks from the stadium, UM alumni Steve and Linda Hasting and Tim and Sharon Sherrow set out a cart table and chairs where they enjoyed their own tailgate food. On the table were Scotch eggs, which are hard-boiled eggs that are wrapped in sausage and breadcrumbs and baked. There was also a fresh fruit salad, and dish Linda called “Michigan Caviar.”

Michigan caviar is a sweet bean and corn relish that is served with corn chips. They drank red wine that Steve said his son made. Also on the tables was a tray of miniature, fresh-baked muffins. The house they set up in front of belongs to their friend, who gives them access to a full kitchen and not just a BBQ grill. This explained all of the fresh-baked items like the muffins and scotch eggs.

Ann Arbor Food

University of Michigan Tailgate

The crowd thinned out the further away one gets from the stadium. Eventually, all tailgate parties gave way to neighborhoods with empty lawns. A lone boy sat in front of his house at a table selling lemonade and cookies hoping to attract some business from the handful of foot traffic to the game. Walk a few more blocks away from Michigan Stadium, and all signs of a football game that hosted 109,000 people are gone.

Justin’s inspired strip steak with Jack Daniels marinade

2 thick New York strip steaks
1 bottle of Italian dressing (not creamy Italian)
¼ cup of Jack Daniel’s whiskey

Combine the salad dressing and whiskey. Pour over steaks in a glass pan, cover with plastic and refrigerate for 2-12 hours. Take out the steaks of the refrigerator and let them sit for about an hour to take the chill off. Heat a BBQ grill to high. Scrape off the excess marinade and place the steaks on the grill. Discard the marinade. Grill on high for eight minutes per side. Tent loosely with foil. Let the steaks rest for at least 15 minutes. Serve with a baked potato and grilled asparagus.

Scotch Eggs

6 hard-boiled eggs, shells removed
1 pound of ground sausage
Bread crumbs to coat

Preheat oven to 350 degrees. Cover the eggs with a half-inch layer of the ground sausage. Coat the sausage-covered eggs with bread crumbs. Bake on a broiler pan for 40 minutes. Cut into quarter wedges and serve with Dijon mustard.

Michigan Caviar

Can of pinto beans, rinsed and drained
Can of black eye peas, rinsed and drained
1 cup of white corn kernels, fresh or frozen
1 small red onion, small dice
1 small red pepper, small dice
4 scallions, chopped fine
½ cup of white sugar
¼ cup of cider vinegar
2 tablespoons of salad oil
Salt and pepper to taste

Combine all ingredients.
Serve with corn-chip scoops.

Esteban’s inspired grilled chicken

2 pounds of chicken thighs, skin on
½ cup sour cream
1 cup cream
1 tablespoon of your favorite McCormick-brand seasoning (lemon pepper, mesquite, etc.)

Put the chicken in a glass pan. Combine the sour cream, cream and spice mix. Cover the chicken, wrap the container in plastic and refrigerate overnight. At the game, heat the grill. Remove the chicken from the marinade, and grill for 8-10 minutes on both sides or until done.

My local food updates

Quick post and news:

I usually put all of this in the event section but I wanted to provide a posting on the home page. I seemed to be really busy with a few food related project, so I thought I would provide a quick update for those following again.

Inchworm Microgreens Farm

We are coming into our third week at the Westside Farmers Market located at the Zingermans Roadhouse, on Thursday from 3:00-7:00 pm at summer. I will there with my microgreens. This weeks offerings will be Pea Shoots and Adzuki Bean Shoots.

Ann Arbor Sugar Beet Project:

Jeff from IT’S HOT IN HERE/ ARBORAMA radio show at WCBN interviewed me about the Sugar Beet Project. You can here it tomorrow live, or download the podcast.

There are 8 people growing sugar beets for the project this year. Hopefully our success with growing and making sugar will inspire more growers and makers next season. It is hitting about the latest one can get seed in the ground.

There will be a fund raiser dinner  on July 17th hosted by Tammy Coxen of TT Super Club to support the Ann Arbor Sugar Beet Project. The money will go towards getting a centrifuge to process brown sugar into white. The cost is a minimum donation of $55 per person. Email me at or Tammy at Tammy’s menus are fresh, locally sourced, and awesome. Seats go fast, so sign up quick. You can also sign up for a seat at my booth at the farmers market.

Ann Arbor BP Boycott:

I am pretty busy these days, but one is never too busy to do a little protest’n. I watch the new daily, and I am outraged by the gulf spill. Ann Arbor is flush with BP stations, and I shake my head when I still see people getting there gas there. So when i have the time, usually a few hours on the weekend, I am holding up a Boycott BP in front of an Ann Arbor BP Station. And I encourage others to make signs and join the protest. I will even let you use my paints.

BP has a 9 billion dollar contracts with the US military, so pressure through a BP Boycott at the pump may seem small, but it does send a message. And that message is that US citizen are not on the oil companies side. This can help mustard up the political will to get our elected officials to suspend our gov’t contracts.