Thank you for your interest in St. Anthony.
Below is a quick video that we think showcases the spirit of the restaurant
and the region we want to represent.
This web-based business plan is devoted to communicating our vision and
details for the business. Please note that this is not an attempt to solicit financing online
and no vehicle exists to receive or escrow capital on this sight. Serious investors must contact us
directly so we may begin a person to person dialogue and provide access to protected areas
which detail St. Anthony financials.
We invite anyone with any level of interest in
the project to peruse the public pages to learn more about the restaurant.
Legend has it that St. Anthony of Padua was tempted in the deserts of North Africa by the devil disguised as a pig in monk’s clothing, which probably prompted the charcutiers of Les Halles, for centuries Paris’ famed central food market, to take him as their patron saint. He is also the inspiration behind the name of our proposed new restaurant, St. Anthony, in Douglas, Michigan.
The great European traditions behind charcuterie, bread baking, making cheese and vinegar, maple syrup, sauerkraut, pickling and preserving will greatly inform, inspire, and guide our kitchen through each season and every relationship with a grower or producer. On the plate, St. Anthony will strive to help define the character of middle West Michigan as a region by sourcing from local farms and wild forage, cooking Great Lakes fish, and adopting and then personalizing the culinary traditions of the people who settled the region. In the kitchen, St. Anthony will strive to eliminate the line between high and low end, and simply cook good food in whatever manner is best. It may be a complex, precise dish with modern elements, or a simple plate of grilled pork with applesauce, with each element tended to carefully and deliberately to showcase the highest possible level of quality.
When it comes to wine, Michigan is a budding vinicultural region. In 2013 we celebrate 80 years of wine production, yet even amongst those who call the state their home, wide appreciation has yet to take hold. As wine has increasingly become culturally relevant in the United States, oenological best practices have made their way into Michigan's production, resulting in stratospheric jumps in the quality of wine being produced — beyond what people previously thought possible from Michigan. From Wyncroft Winery near the cool shores in the southwestern Lake Michigan Shore AVA, to L. Mawby Vineyards far north along the Leelanau Peninsula, we look forward to offering world class wines from here in Michigan. But we would be too narrow-focused not to journey outside our state and offer up wines from some of the best small producers in the United States, Europe, South America, South Africa, Australia, and more. And we would be remiss if we did not acknowledge Michigan's pioneering in the craft beer revolution taking place before our eyes. We look forward to further cultivating the relationships we currently have, and forging new ones, so through partnership we can enhance the area through the pairing of good food with good beer.
The main focus of the kitchen at St. Anthony is a large, wood fired cooking “complex” which contains a custom built wood fired oven and a wood burning hearth which will include a grill & rotisserie. To the best of our knowledge, it will be the first of its kind in the area and is visible from the dining room. During service, the oven will roast meats, fish and vegetables and bake pizzas. Afterwards, the oven will be fired to force heat deeply into its thermal mass, creating a bake chamber for the production of our country sourdough loaves.
No farmstead kitchen would be complete without a cellar and St. Anthony will be no exception. The best ones were drafty, cool, and humid year-round, a perfect place to air dry hams or ferment vegetables, store wine and beer, and age cheese. At St. Anthony we are keenly aware that any celebration of rural food arts is incomplete without one. We will be creating a temperature and humidity controlled environment which will give us the opportunity to produce hand made foods most restaurants cannot.
We are also keenly aware of the importance of quality service in determining a restaurant experience. Good food and good drinks are important, but without attentive, friendly, respectful service any experience will be left wanting. At St. Anthony, we will constantly work to make the customer feel not just that we are here to provide an experience to them, but we are here to provide an experience for them.