Help Rel·ish Support the ChadTough Foundation
From March 2-5, Relish will be donating 10 percent of each bill to the ChadTough Foundation. The mission of the foundation is to fund research and raise awareness for Pediatric Brain Tumors with an emphasis on Diffuse Intrinsic Pontine Glioma (DIPG). For more information, visit http://www.chadtough.org/#. Contact Rel·ish to make a reservation at 734-369-2810 or click on the "Book Now" button on their website http://www.kcourtaa.com/dining/restaurant.
ANN ARBOR – The Kensington Hotel on State Street in Ann Arbor recently underwent a multimillion dollar renovation last year to modernize the 200 -room hotel, which is a 10-minute drive south of the city's downtown area.
General Manager Daniel Fine describes the space as transformed into an "urban boutique" ambience.
The transformation wasn't limited to the structure and esthetics but through the service mission and community involvement as well. The goal was to reinvigorate local ties to the area and to establish an iconic venue were traditions will be made for families, sports fans, business travelers, friends, and locals.
An intricate part of the planned changes included the rebranding of the hotel restaurant. Graham's became Rel·ish, which opened in January of this year. The concept changed from a "mainstream meat and potatoes restaurant with an Irish flair" to one that features "historical classics blended with the freshest ingredients possible."
Executive Chef Robert Rosencrantz is thrilled at the idea of presenting a fantastic fresh menu with an urban flare while subsiding in a upscale hotel. The concept excites the team at the Kensington Hotel and Rel·ish as they can offer their guests an amazing meal while traveling and the locals the area experience they have grown to expect. With ease of parking and accessibility, weekly lunch specials and local craft cocktails, there is something for everyone. "Creating the menu is the fun part of my job. It's a smaller menu that allows me to be creative and transition items seasonally" said Rosencrantz. "There are so many great options in the area for dining, but by keeping it simple, we can provide a fantastic meal, great value, and a welcoming atmosphere, while utilizing the amazing local produce, dairy and meat providers Michigan has to offer."
Rosencrantz said he and his team use Michigan-sourced companies whenever possible, "which means something to us." This includes RoosRoast Coffee, a local Ann Arbor favorite.
With so many great selections to choose from, the favorites include the 610 House Burger complete with Applewood bacon, blueberry jalapeno jam, melted brie and arugula served with parmesan fries.
"The ground beef is a blend of dry-aged beef and chuck mixed with prim cuts. We want the best local product as a burger is never just a burger," he said.
There is a little something for everyone on the breakfast, lunch, bar and dinner menus. The breakfast menu boasts the Michigan Farm Bowl with a trio of quinoa, maple-roasted sweet potatoes, toasted pepitas, dried cherries, sliced apples, shredded coconut, served with warm almond milk and a not to miss Chicken and Waffles with maple butter.
A lunch time favorite is the Michigan Apple Cherry Chicken Salad. Walnut halves are glazed with Michigan bourbon, sugar, and tiny bit of cayenne to "wake them up," then they are tossed with a blend of lettuces, grilled Otto Farm chicken breast, sliced Granny and Gala apples, Michigan sun-dried cherries, shaved Gouda, and apple balsamic vinaigrette.
During University of Michigan athletic events, Rosencrantz said he looks forward to tailgating with local fans, appealing to millennials and Generation Xer's as well with a burger and brew. When opposing team fans visit the Kensington Hotel and Rel-ish, he might even create a dish representative of their hometown.
Rosencrantz is determined to make Rel·ish known for "really good food." Having a talented sous chef, Ryan Shelly, who graduated from Arizona Culinary Institute, several line cooks who have been established for more than 15 years, and with gracious servers like Anna Brooks, that shouldn't be a problem.
Rel·ish Hours
Breakfast
Monday-Friday, 6:30-11 a.m.
Saturday and Sunday, 6:30 a.m. – 12 p.m.
Lunch
Sunday-Thursday, 11 a.m. – 2 p.m.
Friday and Saturday, 11 a.m. – 5 p.m.
Dinner
Daily, 5-10 p.m.
The Rel·ish Bar is open daily from 5-11 p.m. with Happy Hour daily during 5-7 p.m. The restaurant offers a Bar Menu featuring appetizers and sandwiches to pair with a great selection of Michigan craft beers and spirits, a thoughtful wine list, and innovative hand-crafted cocktails.
