Work on Ann Arbor’s ambitious new French restaurant the Standard Bistro & Larder, the latest project from former Zingerman’s Roadhouse chef/owner and James Beard Award winner Alex Young, is nearing completion in anticipation of a March opening.
Located on a six acres inside the former Creekside Grill space at 5827 Jackson Rd., the Standard Bistro & Larder will feature an robust whole-animal butchery and meat aging program. Scraps and bones that aren’t used in the main dishes will then be used to make the restaurant’s stocks, the Standard’s operations manager and head butcher Samuel Larson tells Eater.
The stocks will then be used as a basis for the Standard’s French onion soup and — Larson’s personal favorite — pot-au-feu (beef stew with root vegetables). Sous chef Javier Aquino, another Roadhouse alum, is excited for the bolognese sauce and tequila-cured gravlax. Both Larson and Aquino point to pastry chef Jessica Forbes’ espresso poached pear as another menu highlight.
The main dining space was designed by Ann Arbor’s Synecdoche Design Studio and features classic bistro black and white tiles with grey and wood accents. The understated color palette is interrupted by splashes of green in the banquettes and the walls of the “salon,” a smaller space distinct from the main dining room and bar. The Standard will seat 118 diners with room for an additional 40 on the outdoor large deck.
Diners can expect a comfortable lounge chairs with seating for 12 people from the Standard’s bar with a menu offering classic French cocktails and beer. A dedicated sommelier will also oversee the extensive wine menu that predominantly features bottles and glasses from France.
A key feature of Young’s restaurant is the Larder, a retail area shop that features a full-service butcher shop, pastas, and baked goods so patrons can take home the restaurant’s ingredients and try out recipes for themselves. A lower-level banquet facility will have a 115-person capacity for special events.
The Standard Bistro & Larder will be open for lunch and dinner service Monday through Friday, with brunch served on weekends. Stay tuned for more updates.
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