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Let’s face it, sometimes we shy away from uniqueness. Maybe it’s something we aren’t used to, but somewhere along the way many have settled for commonality and, at times, mediocrity. Well…take a well-trained staff (who are crazy for the product), a comfortable setting, and a philosophy that it’s alright to be dedicated to sustainability and local quality, and you have the makings of a place to make those less shy about partaking in something that is artisan and satisfying. That place is the Jolly Pumpkin Café and Brewery.
Born in September of 2009 from the dreams of brewmaster Ron Jeffries, the Ann Arbor restaurant is the natural extension from the Dexter brewery he opened in 2004. With managing partner and Executive Chef Maggie Long, the Jolly Pumpkin Café and Brewery maintains that great beer paired with great food leads to even greater times.
Walking into the restaurant, you can feel the Jolly Pumpkin family. Walls are adorned with pictures of vacations, weddings, brew parties, and friends. Mixed into that are the faces of Hawaii – surfboards (that Ron makes), tiki gear and a shrunken head (or two). Also on the walls are magnificent paintings, used as the images for labeling the wide variety of beer, designed by tattoo artist Adam Forman (formerly of Ann Arbor, now at Kat Von D’s High Voltage Tattoo in Hollywood).
Far reaching beyond the draw of the art are the beers themselves. Crafted with open fermentation, oak aging, bottle conditioning, and whole lotta love, the choices are reason enough to stop by. From year round productions, such as the award-winning, and Men’s Journal 2010 Top 25 Beers of the World listing, Oro de Calabaza (a Franco-Belgian style spicy and peppery golden ales), to the natural barrel aged deep amber La Roja, to the Bam Bière, an artisan farmhouse ale (also listed by Men’s Journal as one of the Top 25 Beers in America).
Seasonal choices range from the September release Bam Noire- Dark Farmhouse Ale (featuring notes of sweet plum and toasted raisin, hints of coffee and cacao), to December’s Noel de Calabaza (deep mahogany and malty, layered hops, aromas of figs, raisins, sugar plums, cashews between rum-based truffles), to summer’s Weizen Bam Bière (golden, with fragrances of banana, clove, and nutmeg).
Stand-alone as they may be, we must insist that you pair these libations with Jolly’s local fare. The menu has been designed to be comfortable and consistent, with daily specials that are designed based on the season, and of course, what the locals are growing.
Way before it became a popular sensation, Chef Maggie Long believed in the regional food movement. Jolly Pumpkin Café and Brewery draws its ingredients from places like the Ann Arbor Farmer’s Market, Whitmore Lake’s John Harnoise Poultry Farm, Needle Lane Farms, Corridor Sausage Co. in Detroit, Rosewood Farms, Back Forty Acres in Chelsea, Avalon Breads in Detroit, and has been working a 130 year-old sourdough starter from the Mill Pond Bakery in Chelsea.
Evidence of its quality and taste can be found in a wide variety of menu items. Start off with an array of appetizers, soups and salads, including the mouthwatering Truffled French Fries (fried crisp, with truffle salt and fresh rosemary, served with a garlic aioli), and two types of snack boards – the Butcher’s (cured meats, cheeses, roasted & marinated vegetables, olives, fresh breads) and the Gardner’s (beer friendly cheeses with roasted & marinated vegetables, olives, and fresh breads).
Granite-baked pizzas (which use the age-old starter in its dough) vary from the South Pacific Pizza (honeyed bacon, dried pineapple, mozzarella, charred tomato sauce and scallions, with sesame seed garnish), to the truffle (creamed shiitake mushrooms, goat, parmesan and house made mozzarella cheeses, truffle oil and arugula dressed with red wine vinaigrette), to the Fire & Smoke (smoked free range chicken, charred sweet peppers, scallions, chipotle tomato sauce, smoked mozzarella and fresh basil).
Sandwiches are available and include the JP Burger (custom ground grass-fed beef with melted cambozola cheese, crimini mushrooms and thick-cut Berkshire bacon on a toasted Avalon Bakery challah roll), the Smashed Chick Pea Panini (crushed chick pea salad with cucumber yogurt dressing, grilled eggplant, and arugula on rustic Italian bread), the Porchetta (slow roasted herb and garlic infused pork shoulder on a ciabatta roll with salsa verde aioli, house made fennel sauerkraut and organic spinach), and the Sweet & Spicy Cobia (pan-seared ocean fish on a fresh baguette with sambal mayonnaise, carrot and daikon pickles, cucumbers and cilantro).
Specials are always on hand and change on a regular basis, though one which has been a fan favorite is the pan-seared roasted chicken, served with orzo macaroni and cheese, with wilted greens. Many of the menu items are appropriate for vegetarians or guests that require gluten-free products.
Don’t worry if you don’t know what beer to pair with what food – the staff at the restaurant is highly trained, and able to assist with most questions. And if they get stumped, the Chef will come out herself to lend a hand. Just another reason why the Jolly Pumpkin Café and Brewery makes a perfect destination for a comfortable place away from commonality.
Get the full dish on Jolly Pumpkin Cafe
Jolly Pumpkin Café and Brewery
311 South Main Street
Ann Arbor, MI 48104
734-913-2730
