Latest Reviews
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My friends and I stopped in for a drink and were able to grab a table despite the Friday night crowd. Though our server had a lot of tables, she was v…
Brittany Puller
The Ravens Club
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A great place for upscale food and drinks. I love the ambiance of The Ravens Club. It is small and comfortable. The drinks are excellent and the food …
Jennann05
The Ravens Club
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Chef Frank launches winter menu!. The Ravens Club has an answer to the furious pace of the holiday season -- just slow down! And thats exactly what ch…
Skipdewall
The Ravens Club
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The Ravens Club serves American. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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8 Reviews on “The Ravens Club”
A great place for upscale food and drinks. I love the ambiance of The Ravens Club. It is small and comfortable. The drinks are excellent and the food is really good. Great place for dinner and drinks. I would highly recommend it!
Chef Frank launches winter menu!. The Ravens Club has an answer to the furious pace of the holiday season — just slow down! And thats exactly what chef Frank Fejeran has done in launching TRCs new winter menu. During my last visit to the kitchen at 207 South Main, Fejeran explained his mindset in planning the new offerings. Roast, braise and bake this time of year. Thats what I like to do. The roasted claypot carrots with marcona almonds. The braised short ribs and beer stew. The baked rabbit pot pie. TRC has added these and several other handmade dishes to compliment what many believe is the home of Ann Arbors finest adult beverages. And, as usual, TRC features local food cooked and served only a few feet from your table. If they cant buy it locally TRC is dedicated to making from scratch everything you eat. Here are some highlights from two recent trips to what most of you know is my favorite food in Ann Arbor: The Smoked White Fish Terrine features in-house smoked fish, two crispy latkes (potato cakes) served with a brilliantly conceived and executed beet mostarda featuring Fejerans own brown bordeaux mustard. The mostarda is exquisite! I saw the recipe. I can be had! Seems simple fish, potato, condiment but it is not, and to take a simple dish and transform it into something with an elevated sophistication is a consistent theme in TRCs food. I always thought it was ironic that people talk about the sweetness of beef but one bite into the Short Ribs and Beer Stew this sentiment achieves total clarity. Braised in beer, onion, and golden raisins, and served with roasted carrot and a Yukon gold mash, this hearty plate is deeply satisfying. Rabbit Pot Pie the luxurious light and flaky sour cream crust may be the star of what is a very good dish. Ingredients include slow roasted whole rabbit, onion, celery, carrot, fingerling potatoes, cremini mushroom, tarragon and chives. Mary and I split this dish and in the context of our meal several courses it gave us the perfect serving size. This is one of many must-haves on the winter menu. Goat Cheese and Caramelized Onion Tart sweet, creamy, richly flavored with a subtle tartness, and served in a perfect cast iron skillet crust rolled with Franks favorite rye whisky bottle. This was one of our favorite plates. The tart filling is delicious but what makes it memorable are those bites where you get that bit of crust that is both delicate and flaky, and dense and chewy at the same time. This too is a nice dish to share because its rich and filling, and intensely flavorful. To add to what was a perfect night we arrived during happy hour and had four starters for $16.00 , including a zesty pimento cheese with toast points and chicken liver mousse by far the best in town and the obligatory fries (double order) with garlic aioli for my autistic stepdaughter Sophie who loves chef Frank and TRC I know she feels special at TRC and the staff has bent over backwards for us. If you have not been to TRC you really need to check it out!12 Nov, 2014Great locally sourced food that is all handmade!. Is The Ravens Clubs Frank Fejeran the hardest working chef in Ann Arbor? It seems like the Kitchen Colonel of 207 South Main Street is everywhere these days. Sandwiched between off-site events at White Lotus Farms, appearances at the Great Lakes Culinary Institute, filming an episode of the wildly popular internet show The Grill Iron, in-house theme nights, and the demands of highlighting his menus amid a crowded marketplace Frank and his brigade still manage to make everything by hand. Frank uses a host of local purveyors too, and he can probably tell you the name of the goat that contributed to the cheese on your plate. It just makes sense to patronize a place like this that spreads the love in our community.But supporting any restaurant comes at the cost of providing a great dining experience. So the pressure is on restaurateurs to perform and Ravens Clubs new menu is a perfect example of rising to the occasion. The menu boasts several Ravens-Club-centric standards like the chicken liver mouse, deviled eggs, buttermilk fried chicken, and charcuterie and cheese boards, while introducing a thoughtful combination of new plates, large and small. Addiction in a bowl would be an appropriate way to describe the smoked cashews from the snacks portion of the menu — along with the chicken liver mousse and a bowl of marshmallow-topped sweet potato soup you have a great meal for a cold autumn evening. Its no surprise the kitchen even makes the marshmallows by hand.The smoky peanut butter and fig jam sandwich has made a return to the menu, this time integrating goat cheese rather than morbier. Its better too! I still make chef Franks old version at home and its a hit with my family every time I make it but now I will change it up. Savory and sweet, this sandwich is not a gimmick and you will crave it between visits.If knowing the goats name is not enough Ravens Club is offering another burger with locally sourced grass fed beef on a White Lotus Farms bun. This is the kind of burger that, as my son Dan says, you just smash. The house made bacon is to die for and the hand cut fries are my favorite ones is town. I almost said the fries are legit but thats way to Guy Fieri to be taken seriously.Mushrooms on toast is nothing new but this main course is delicious and you will find it surprisingly hearty too. Served with local bread, and a runny egg, it doesnt get any better. The smell of sausage stuffing wafting under your nose will hit you even before the quail arrives at the table. I highly recommend quail, its entirely free range and has an intriguing flavor combination akin to your Sunday chicken combined with the wild game flavors associated with grouse and other game birds. At 12 bucks this is good eatin! I think Frank cooked this dish on a local news show too and unlike another local chef Franks dish did not cause the host to nearly choke to death.The new menu also features a popular pan fried trout, creamed faro risotto with braised lamb, and a brown butter pear salad. Sweets include the highly recommended matzoh toffee crunch, and a saffron poached pear with mascarpone cheese and crunchy granola. Dinner at The Ravens Club is satisfying on many levels. The food is fresh, it is handmade by a chef that puts huge energy into every plate, and you get a true sense of tasting your community by way of many locally sourced ingredients. Bon apptit!
Honestly…hands down….the best and most unique drinks ever! We love coming here and you wont find a place like this!
I had the best time at this fabulous place with some great friends. I have never liked Gin and mentioned it and they brought me this phenomenal drink called the Catherine Drinks Gin Now – it was gin and orange marmelade and other goodness. It is not on the menu but you must go and ask for it as soon as you possibly can! Food and staff were excellent as well!
The Living Social deal was clearly oversold and Ravens Club can’t accommodate everyone hoping to redeem their voucher, especially since brunch is only served one day per week. Of course, Living Social won’t refund the voucher. Disappointed that Ravens Club knowingly oversold the voucher and won’t extend the deal. This restaurant may be off my list for a while.
Ended up with a table this time!. A few months back we tried to eat at the bar and lost a stool to an aggressive customer … This time, after considerable negotiation with the hostess, ended up in a nice booth in the back.A little louder than we’d have liked, but great decor and nice service. The black bean dip was great (but cold, my dining partner in crime expected hot and was a little disappointed).My entree of vegetable ravioli was good for the first few bites, but the deeper I ate into the bowl, the saltier the greens became … there was far too much oil as well.His entree was bland, a pulled pork sandwich and sysco drop and fry french fries. For a restaurant building their reputation on locally sourced and house made we were more than a bit surprised the fries weren’t hand cut. Such a quaint spot, and love the instructions in the menu just really wasn’t impressed with the food. A shame.
Menu is built around Local foods. We had good food, good service, generous portions and reasonable prices. We especially enjoyed the Pommes Frites!