Our Story has just begun
We strive to be the best restaurant in Ann Arbor. A place where you can eat and drink only the freshest and most thoughtful ingredients.
We love Michigan and healthy food, Ann Arbor.
The same state with beautiful freshwater and painted skies grows the second most diverse range of crops in the United States and has plenty of native offerings to match. Chef Samuel Boyce and his partner, Andrew Sereno, both grew up in Chelsea, Michigan, and have thoroughly enjoyed the natural bounty of the Huron watershed and the Waterloo and Pinckney recreation areas that they've called home throughout their lives. These local forests offer some of the most diverse, if not the most diverse, concentration of life in the entirety of the United States. They hope to share a taste of the magic that they call home at Fresh Forage by offering a dynamic seasonal menu that changes with availability of food in Michigan.
Why we designed our menu around bowls
While the ingredients change with the season at Fresh Forage, the core mechanics of the menu stay the same - just like "meat, potatoes and a vegetable" is the epitome of the round meal. At Fresh Forage you choose your own base (usually a carbohydrate or a green leaf), your protein (local meat or meat-alternatives), and your veggie (whatever is in season) - pick some toppings, add some sauce - and, voila, you've crafted a super tasty locally-sourced, sustainable, wholesome meal that you can feel great eating.
Not only that, but Fresh Forage serves that delectable hand-crafted meal in the same time it takes to get fast-food. Fresh Forage wants high-quality local food to be as convenient as fast-food and wants to have everything that went into that meal be as sustainable as humanly possible.
How we select for quality
Fresh Forage is an effort to show that a business can exist in harmony with the natural environment and the ecosystem that enables it. This starts with sustainably-grown non-GMO heirloom seeds planted on rolling hills of mineral-rich glacial soil in the heart of the Huron watershed. Farmed with non-”conventional” methods, watered with Michigan freshwater, and loved with all of our hearts combined, the food we produce on our farm is life.
We take these raw ingredients from our farm and from the farms of like-minded friends in the area and turn them into a convenient yet wholesome meal that you know everything about and feel good about in every way. It's just like going to the farmer's market.
By growing what we serve and sourcing everything else locally, we reduce the pollution associated with shipping. Every step we take is to achieve a full-circle sustainable experience - something we can all feel good about. Both the Fresh Forage menu and the kitchen processes behind it adapt to what is seasonal and locally available to reduce food waste and pollution. The bottom line is the earth we share and the life it supports, not the money in the bank.
More than just food, we care about this planet
Every dollar spent at Fresh Forage by our customers is reinvested into achieving an ever more eco-sustainable restaurant and business. Whether that’s buying a zero-emission electric shipping truck, installing solar panels for the restaurant’s energy demands, erecting a greenhouse for year-round crop production in Michigan, or donating to a like-minded charity, we want there to be positive meaning and intention attributed to each and every cent spent on a meal at Fresh Forage. You vote with your dollar in America and it feels good to know that you’re supporting a new path forward and creating a bright future for us all just by eating some good food.