Posted tagged ‘local character’

Jerusaleum Garden and the Character of Ann Arbor

July 11, 2009

A visit to the Ann Arbor Public Library coincided with a need for a lunch solution today, so I stopped in at Jerusaleum Garden for the first time in a while.  They seem to have a new menu and are generally looking spiffy.  I sat in the adjoining patio that they share with Earthen Jar (a vegetarian Indian restaurant that sells its food from steam tables by the pound).  It was a perfect summer day, just hot enough to make welcome a languid moment watching passersby while surrounded by diners and potted flowers.  I was also pleasantly impressed with lunch – for $15 we got a fully loaded lunch for two (leftovers will serve for a couple more days).  The tabbouli had a number of chopped vegetables, including carrots, cucumbers, and tomatoes in it, along with the required parsley in good proportion, and a light lemon dressing.  The falafel was not oily.  The yogurt salad was generously loaded with chopped cucumbers.  It was a perfect summer lunch in one of the places that gives Ann Arbor its special local character.  I hope that it is not endangered.

Think Local First has a really fun T-shirt that I first saw Steve Bean modeling at a Transition Ann Arbor meeting.  It says, “Keep Ann Arbor Funky”.  (Sadly, they were on sale at Shaman Drum, another special piece of Ann Arbor that just closed.)   I agree with the sentiment.  What is it?  “Funky” has gone through many meaning changes, including references to “funk” music.  But “characterized by originality and modishness; unconventional” or more simply, as another source gives it, “hip“, is what we are looking for here, along with an acknowledgment of a slightly down-at-the-heel character, as in the computing definition, where “(funky) is said of something that functions, but in a slightly strange, klugey way. It does the job and would be difficult to change, so its obvious non-optimality is left alone”.

Many of our beloved institutions (I’m thinking of eating places, but there are others) are like this – not always bright and shiny, but real originals that bring character to the town in a way that the newest “concept” can’t.  They are individual and irreplaceable, and they are being lost.  We have lost Red Hot Lovers (though it may re-emerge in another location).  We have lost Tios, though the restaurant has moved to McKinley’s Liberty Street complex.   Happily, Blimpy’s lives.

I can hear the boos and jeers now.   “Ann Arbor in Amber.”  (Jon Zemke of Concentrate pulled off a classic with his “amber NIMBY neighborhoods”).  Yet without anchors of its unique and personal character, Ann Arbor could be a moderately affluent suburb anywhere.   The Ann Arbor Chronicle has been finding a number of posts from other communities  (listed in their Old Media and New Media sections) where Ann Arbor is spoken of enviously.  Being called a living museum may not sound complimentary, but the artificial communities sometimes called lifestyle centers try to emulate it.  Other cities literally build theme parks trying to capture that sense of genuine character that we possess now.  (I was amused to note that Hyde Park,  the home of our current President, has Ann Arbor envy, though funkiness is not mentioned in the article.)

But can character stand up against the relentless press of development?  Look again at the picture of Zaragon Place looming over the hapless shell of Red Hot Lovers. The property has evidently become too valuable.  When the City Council begins to develop the Library Lot,  will Earthen Jar and Jerusalem Garden survive?  I hope so, else we will have lost a little bit of ourselves.

How Can Our Downtown Succeed?

May 1, 2009

A recent article in the Ann Arbor Business Review describes an increase in retail and commercial vacancies, with a drop in asking prices for rents.  This is good an indication as any that business is not doing very well downtown.  But what are the causes and cures?

There was some slight interest in the question of downtown’s retail success at the time that Ann Arbor was walking through the Calthorpe exercise (predecessor of the A2D2 process).  The organizers invited Robert Gibbs, a specialist in developing retail centers, to speak.  His talk was inspiring and enlightening – and as far as I can tell, his recommendations were ignored.  As I reported in an article at the time, Gibbs made the point that what really determines the success of retail businesses is—parking.  What do customers want?  They want to be able to park in front of the place they are going, or failing that, not too far away.  But parking is a contentious issue right now.  The DDA has been doing an outstanding job of building and maintaining parking structures, but this is expensive.  There is a strong push to discourage the use of the automobile to reach downtown.  This makes sense for commuters, who are coming to downtown presumably for the whole day, and the estimable GetDowntown program is there to encourage the use of bicycles and the AATA.  But it won’t help to bring shoppers.

Another factor that has been affecting our downtown retailers has been the surge in property prices and rents. We’ve seen a number of local stores that provided a good basic service leave or close partly because of rents.  With rents now falling, perhaps we will keep some of the remaining ones.  My belief is that the bubble in real estate speculation that characterized the whole country has affected our downtown by pushing up rents and the value of property that might yield a quick development buck.  Newcombe Clark is quoted in the Business Review article as saying, “One result of the falling rents is that downtown buildings will lose their value…Another is that new construction will become economically impossible because the rental rates won’t support the costs of building”.  Yes. Exactly.

The problem is that the business of downtown has become only the business of development.  The Ann Arbor Chamber of Commerce (who surely should be looking after the interests of  business) recently issued a policy statement that, if adopted, would expand the built environment of downtown by developing it intensively up and out.  They are still trying for taller buildings and they are frustrated with all those troublesome historic districts.  And while we are at it, let’s make the area where we can build these big buildings bigger (goodbye, Central Area Plan).  But will this really make our downtown healthier?  I say no.  The opportunity to make money from development downtown has blinded us as a community to what makes the downtown valuable to begin with.  That is its character.  Alter the character too much, and no one will want to visit it.

Look at the images shown on the Main Street Association site.  What makes it attractive?  The old (aka historic) buildings.  Its wide walkable sidewalks, somewhat impeded by outdoor seating (European!), and nice trees help.  But the human scale of the buildings and their charming facades are what really distinguish it.

Last summer, the economic development specialist Donovan Rypkema (who specializes in commercial district revitalization and the reuse of historic structures) gave a talk in which the take-home message was very simple: if you want to develop a successful upscale community, historic preservation is an important tool because the young professionals you are trying to attract want that authentic ambiance.  I think I’m not stretching his point too much to say that this authenticity will also bring in customers.

Of course, it is also key that downtown should offer services that we want.   One of my favorite places to visit is Downtown Home and Garden, where I can buy stuff I actually need for gardening and cooking.   Now look at this business.  It is in a historic building.  It’s fun to go in there (even if the cat is not on duty).  And you can drive your car right into the building (or park in the adjacent privately owned parking lot).  Put that together with a good business sense of providing things people want to buy, and you have a successful downtown business.

Knights’ ‘Hood

April 22, 2009

For a truly townie experience, do what we did last weekend and go to Knight’s.  It has been an occasional habit to stop by on Saturday for lunch and have one of their excellent hamburgers, often preceded by a cup of soup made on the premises.  My eye caught a modest notice on the door that this weekend (Sunday, April 26), there would be a 25th anniversary celebration of the restaurant from 2:00 to 5:00 with “complimentary hors d’oeuvres and cash bar”.

That was all the notice that anyone is likely to get.  Unless, maybe, you were already signed up as a “friend” on their website.  Even the website doesn’t have information about the open house and I’m pretty sure Knight’s has never, never advertised.  In fact, they don’t even have a sign.  If you don’t realize that the building on Dexter Avenue across from Veteran’s Park is a restaurant and not a private club, you might never enter. The only information you are given is the large image of a chess knight outside.

There really are Knights.  It is a family business and the patriarch, Ray Knight, is supposed to be at the festivities on Sunday.  His son Don Knight runs the restaurant now, while his brother Bob runs the market.

Oh, yes, the market.  It is another mysterious building with only chess knights to tell its story. Whenever I stop by for some of their excellent ground beef, I’m likely to run into someone I know (it is at Spring and Miller,  in my ‘hood).  I’m told that the business started with the market, where real attention was paid to the meat.  Then in 1984 the restaurant was opened.  They are still about the meat.  I interviewed Mr. Knight for an article I wrote on local food and learned that he brings in sides of prime beef that are cut on the spot.  The meat that doesn’t go to the restaurant is meticulously tailored into familiar cuts and laid out in an open cooler near the front of the store.  They also buy Amish chickens from a Michigan producer and cut them up themselves.  (If you ask nicely, they’ll save you the backs for making soup.)  You won’t find many inexpensive cuts there, but the few times we bought steak for special occasions, it justified the hype.  They also have bulk bacon and sausages in the cooler. You can request special cuts if you give them a couple of days.  Otherwise, it is much like a well-stocked convenience store except that they carry a few local items like Ann Arbor Tortilla Factory chips, Angelo’s raisin bread, and Knight’s own brownies.

As for the restaurant (which may be called Knight’s Steakhouse or Knight’s Bar/Restaurant, depending on where you look), it is solid good food, confidently prepared and deftly served.  The prices are reasonable for the quality and the drinks are a good value.  Going there for dinner is like shrugging into a comfortable garment, if you are able to avoid the smoke successfully.  (There are non-smoking areas and some nights they limit smoking to the bar.) Though beef is the main attraction, they usually have some very decent fish dishes, and those are usually what I select.  I’ve now discovered that the specials are posted on the website.  This caused me some grief when I read that they had the pork schnitzel with pierogi and red cabbage the other night.  Maybe next time.

By the way, don’t plan to go on Valentine’s Day, Mother’s Day, or any really special day.  Even weekday evenings there is usually a wait.  And be prepared to run into someone you know.  If you’ve lived here long enough.

UPDATE: According to the May 2009 Ann Arbor Observer, the market is now being managed by Sherry Knight Bedolla.  She is introducing some modernizations including more prepared food.  I’ve been noticing more fresh produce and other touches, but apparently more is underway.  The meat is staying.

UPDATE: We went because the appetizer special was the pork schnitzel plus the pierogies.  Wish they’ d make this a dinner special, with a red cabbage side.

UPDATE:   October 2011: I doubt that the Knights were reading this blog post, but they did put the pork schnitzel with pierogies and red cabbage on the regular menu!   (To see the Knight’s night’s specials, see their online menu , usually posted mid-afternoon.)  If you want a classic steak dinner or the other solid standards on their menu, you are in good hands.  Often my husband simply orders one of their hamburgers for dinner, with a side of salad and/or a cup of soup.  (Did I mention that their soups are superlative?)  They clearly have a chef working for them.  In addition to the rotating offers on the specials of the classic pot roast, roast chicken, turkey dinner, and meatloaf, there are often innovative or even daring specials, often with an Italian or Cajun twist.  Tonight the menu also includes the classics Shrimp Scampi and Trout Amandine.

Since the state smoking ban, Knight’s is crowded almost every night (Mon-Sat) that they are open.  A hint:  you can call ahead to put your name on the waiting list.  No, you’ll have to look up the number yourself.
Meanwhile, the market has also been undergoing upgrades, including a new automatic front door and a new meat cooler with expanded choices.  There are more and more local products and special fresh baked goods.

The thrilling news is that they are attempting to put a bakery in next to the market.  This is requiring a rezoning. From ETrakit:

“A proposal to rezone 306, 308, 310 Spring from R2A (Two-Family Dwelling District) to C1 (Local Business) to allow the residential dwelling at 306 Spring to be converted to a bakery use. No new floor area or additional parking is proposed.”

Please, Planning Commissioners, grant us this boon.  Think of how much those of us in the ‘hood will treasure having a Knight’s bakery within walking distance.  Please?

UPDATE January 2012

If you call ahead for a booth, it can be a very cozy place on a winter’s night.

UPDATE: Knight’s Market has finished a renovation.  Here is the new front door:

They have a new meat cooler, too.

UPDATE September 2012

As reported here by AnnArbor.com, Knight’s has received final approval of zoning changes that will permit renovation of the market and a new bakery and food prep area in the existing house on the property.  Great things anticipated.

UPDATE  February 2013

AnnArbor.com reports that Ray Knight, the founder of Knight’s and of a successful clan of Knights, died on February 16.  The article has a nice picture of the five Knight siblings who now run the operation, plus some good interviews with them.

UPDATE June 2013

A stunning move by the Knight family will lead to a downtown restaurant in the old Borders Building.  We don’t know details of the name, or the menu.

UPDATE October 2013

Chitchat with various family members and staff indicate that the bakery on Spring is on hold until the new restaurant downtown is established.

UPDATE January 2014

The Knights have now launched a website for the Liberty restaurant.   They are now scheduling interviews for new hires and forecasting a March opening.  They’ll be open on Sundays downtown.   Looks as though the name will be “Knight’s”.  (If it ain’t broke, don’t fix it.)