|
| |
|
| |
|
|
|
08/22/2007Bringing something new to the tableEatery introduces exotic breakfasts and lunchesSpecial to the Record-Eagle About Samuel's
Samuel’s server Sara Cuson serves lunch to Lisa Bajorek, not pictured, of Beverly Hills, during a meal with Ron Bajorek and Gary Kenez of Lathrup Village, right. Address: 111 N. St. Joseph St. (M-22), Suttons Bay Phone: (231) 271-6222 Hours: 9 a.m. to 10 p.m. seven days a week Employees: 12-30, depending on the season Years in business: 4 "In business" is a weekly feature on northern Michigan businesses. Next week: Grand Traverse Distillery. SUTTONS BAY — Sam Hybels grew up in Kalamazoo in a family of self-proclaimed "foodies.” So it was no big surprise when the graduate of the Pennsylvania Culinary Institute opened his own restaurant, Samuel's, four years ago. "As soon as I got out of culinary school, I began thinking about my own place,” said Hybels, whose family goes back three generations in the produce business. "It's been a longtime goal.” Samuel's is on M-22 just a couple of doors north of Suttons Bay's south blinker light. In a prior life, it was known as Hattie's, owned and operated by noted restaurateur Jim Milliman. In 2003, Milliman decided to sell Hattie's and Hybels, who had worked at the popular eatery, saw an opportunity. He bought Hattie's, changed the menu and reintroduced the restaurant as Samuel's. "We have a commitment to serving a quality meal at a fair price,” said Hybels. "Whether it's a filet, or buffalo meatloaf or whitefish or a fresh-ground gourmet burger or a hand-crafted vegetarian meal. Everything is fresh, everything is from scratch.” In the spring, Samuel's began serving breakfasts and lunches. In addition to the usual assortment of pancakes and egg dishes, diners can enjoy some exotic breakfast specialities, such as The Southern — two poached eggs in a bowl of creamy grits smothered with crawfish etouffee — or crab risotto, with two poached eggs under a pesto hollandaise sauce. Lunch offerings include a crab and portabella melt with raclette cheese, or a grilled lamb shwarma on pita bread with a tangy yogurt-tabini sauce. "Breakfast and lunch have been going really well,” said Hybels. "We're still getting the word out that we're open for those meals, but it's been a good summer.” Samuel's dinners include jerk chicken, a filet of tenderloin and a 16-oz. bone-in ribeye. Burger lovers are offered "the most outrageous burger in Leelanau County,” while seafood fans may want to sample the ginger snap-encrusted walleye, grilled halibut or pan-seared whitefish smothered in crawfish etouffee. Hybels credits his staff — chef Tim Holtz, head waiter Bruce Hodges, day head waiter Matt Merritt and sommelier Scott North, among others — with making Samuel's successful. "These are the best people I could possibly hope for,” said Hybels. "We're all passionate about what we do. We have a houseful of people who just care about great service, good food and making our customers happy.”
| ||||||||||||||||||||||||
Printer Friendly Version
Email Page to a Friend
Subscribe