First Taste: Logan

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Logan

If you have ever spent some time in Ann Arbor, you’ve noticed that it’s not your average college town. Perhaps due to the graduate, law or medical schools and facilities, Ann Arbor lends itself to both the out-of-high schooler and the seasoned professional. Local eateries abound search for ways to fit within the overall dynamic of the town. There are some places that, without a doubt, are the special spots where parents take their college kids when visiting ...or a budding romantic takes the special someone when wanting to make a lasting impression. One of those restaurants is Logan.

For five years, chef/co-owner Thad Gillies and his brothers Kevin and Ryan have been bringing Ann Arbor new American cuisine in a fine-dining atmosphere. Logan (named after Chef Thad’s son) not only offers consistent and flavorful dining, but a fun and intelligent wine selection. Kevin Gillies regularly works the dining room as a sommelier, coming to every table, discussing the various wines and their pairings.

The parings are also unique in that instead of dishes having a particular wine suggested to be paired with it, wines are first selected by Kevin and then entrees are conceptualized by chef Thad.

You’ll find that everything on the menu is made from scratch with an emphasis on flavors and consistency.

Start a meal off with the crab and avocado appetizer - a parfait of claw crab meat stacked with avocado, on a bed of tomato confit, with herb oil and microgreens. Or perhaps the Logan salad - baby greens tossed with a 30-year-old sherry vinaigrette, sprinkled with crispy garlic chips.

Signature entrees include the bourbon pork tenderloin (a pork tenderloin fillet, marinated in Woodford Reserve bourbon, Spanish paprika, and dijon and served with a potato gratin, poached pears and an herbed pork reduction) and the Thai Scallops (seared jumbo sea scallops, paired with a Thai coconut milk sauce of lemon grass, shallots, garlic, chilies, and kaffir lime leaves, served with mashed potatoes and pickled mustard greens).

Entrees also include pastas like the wild boar bolognese (Texas wild boar braised in red wine and aromatics, tossed with handmade pappardelle pasta and garnished with parmigiano-reggiano cheese) and the roasted asparagus penne (penne pasta served with oven-roasted asparagus, toasted pistachios, Parmigiano-Reggiano and lemon zest)

Logan also offers a rotating tasting menu on Tuesdays and Thursdays and a wine tasting dinner once a month. Specials are regular, and the menu changes twice a year.

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