Artisan Urban Bistro - Transforming a Community
Episode 204 • 21st March 2025 • Total Michigan • Cliff Duvernois
00:00:00 00:26:49

Share Episode

Shownotes

In this episode of Total Michigan, we dive into the story of Lonnie Paser, owner of Artisan Urban Bistro in Saginaw. With a deep love for food and community, Lonnie transformed her restaurant into more than just a place to eat—it’s a movement. From using locally sourced ingredients to launching a weekly ‘Grateful Pasta’ night that raises funds for nonprofits, Lonnie shares how small businesses can create a huge impact. Tune in to hear how this world-traveling chef turned entrepreneur is feeding both stomachs and souls.

  • How Lonnie transitioned from retail and travel to restaurant ownership.
  • The importance of sourcing locally and how it strengthens communities.
  • How ‘Grateful Pasta’ nights have raised funds for nonprofits for over three years.

Links & Resources:

Show Notes:

01:00 - Introduction

04:00 - Lonnie’s journey: from world traveler to small business owner

:07:00 - Reinventing herself and entering the restaurant industry

:14:00 - How sourcing locally builds a stronger community

20:00 - What inspired ‘Grateful Pasta’ nights and how they help nonprofits

23:00 - The impact of giving back and how small efforts make a big difference

25:00 - How to support Artisan Urban Bistro and visit the restaurant

Mentioned in this episode:

NWF Ad

Visit Our Sponsor: The National Wildlife Federation Great Lakes Chapter is working hard to protect what Michiganders love and that is our great outdoors. Learn more about threats facing all Michiganders and what the NWF is fighting for at https://nwf.org/greatlakes

Transcripts

Lonnie Paser:

So trying to support this business by supporting my

2

:

community helps all of us survive.

3

:

Because if we can get people to cut

back on the commercial restaurants,

4

:

even though they employ local

people who need to survive, We could

5

:

change our habits once or twice a

week to support a small business.

6

:

We can save communities Without

us, things start to fail.

7

:

And we can't have that happening.

8

:

Cliff Duvernois: Hello, everyone.

9

:

And welcome to Total Michigan, where

we interview ordinary Michiganders

10

:

doing some extraordinary things.

11

:

I'm your host Cliff at DuVernois.

12

:

There's just something about small

restaurants, the kind that you stumble

13

:

upon by accident and you never forget.

14

:

The kind where the scent of

simmering garlic lingers in the

15

:

air and every plate tells a story.

16

:

In Old Town Saginaw,

there's one such place.

17

:

Artisan Urban Bistro, 10 tables, a

menu that shifts with the seasons,

18

:

a chef who's lived a dozen lives.

19

:

At its helm is Lonnie Paser, a world

traveler, a chef, a fixer, a woman

20

:

who doesn't believe in failure.

21

:

And now she's here, with her

staff, crafting something

22

:

far bigger than just food.

23

:

But here's the thing, this place

isn't just about what's on the plate.

24

:

On Wednesday nights, something

special happens, something unexpected.

25

:

A meal becomes more than just a meal.

26

:

A small act ripples through a community

in ways that you just wouldn't believe.

27

:

How does a restaurant become

the beating heart of a city?

28

:

Why would someone trade stability for

the chaos of restaurant ownership?

29

:

And what is it about food that brings

people together, that brings community

30

:

together and even changes lives?

31

:

Well, that's what we're

here to find out today.

32

:

Joining us is Lonnie Paser, the

owner of Artisan Urban Bistro.

33

:

Lonnie, how are you?

34

:

Lonnie Paser: I am great.

35

:

Thank you for coming to hang

out with me this afternoon.

36

:

Cliff Duvernois: And I'm

looking forward to it.

37

:

I love restaurant stories.

38

:

They're my favorite.

39

:

Okay, so talk to us.

40

:

What is Artisan Urban Bistro?

41

:

Lonnie Paser: We're a cute

little 10 table restaurant bistro

42

:

that everybody is welcome to.

43

:

We do things from scratch.

44

:

We are involved in our community, like

shopping and buying local as best as

45

:

possible to provide for this restaurant.

46

:

It's a.

47

:

Good vibe.

48

:

Cliff Duvernois: What kind of food do you

49

:

Lonnie Paser: Sure it's a limited menu.

50

:

It's a small menu, which we

change three times a year.

51

:

So I always have a beef dish.

52

:

I always have a chicken, or two or

three chicken dish, dish options.

53

:

A couple of seafood options,

salads, soups, great appetizers.

54

:

And I try to come up with a super

dessert called Lonnie's Whimsy.

55

:

Cliff Duvernois: All right.

56

:

We'll have to explore that a little bit.

57

:

So Lonnie, if you would, why

don't you tell us a little

58

:

bit about where are you from?

59

:

Where did you grow up?

60

:

Lonnie Paser: Oh, gosh,

that's a long story.

61

:

I'm a world traveler.

62

:

I've been really lucky to have

lived a lot of different places.

63

:

The normal dysfunctional family,

father in Florida, mother remarried

64

:

a railroader who moved around a lot.

65

:

And that.

66

:

Got me to experience all different

kinds of people and cultures.

67

:

And I've been truly, truly

blessed because of that.

68

:

Cliff Duvernois: So you wouldn't

call one state in particular home.

69

:

Lonnie Paser: No, that's New York, New

Jersey, Philadelphia, Florida, Texas,

70

:

California, Alabama, South Carolina,

Europe for years with the U S army.

71

:

I spent five years in the army

and I had a wonderful gig with

72

:

them and got out in April of 90.

73

:

So I can't believe it's

been that long already.

74

:

I've traveled to 14 countries, and

then I came back to the States and I

75

:

needed to reinvent myself and I did a

24 year in the retail business being

76

:

a store managers of all different

kinds of businesses and they used to

77

:

move me around, so I've never stopped.

78

:

Cliff Duvernois: That's amazing.

79

:

So let's take a step

back here for a second.

80

:

So when you talk about

reinventing yourself, where did

81

:

that itch to do that come from?

82

:

Lonnie Paser: kind of hard to explain

in the sense of what do I like to do?

83

:

retail was a very successful business

for me and people used to move me

84

:

around because I used to be the fixer.

85

:

So when there were, when

There were issues, Senlani.

86

:

If it was a great location and

I didn't have myself keeping

87

:

me in one particular spot.

88

:

Say like Santa Monica, California.

89

:

I'm gone if they were moving me

and, taking care of what I needed

90

:

to be, help them be successful,

then that's what I would do.

91

:

Yeah.

92

:

I came back to Michigan in

:

93

:

And that was probably the best

move I've ever made because, I

94

:

got to spend my mom with my mom,

her last four months of her life.

95

:

And, opened up opportunities for

me to explore what was going to

96

:

be the next thing for Lonnie.

97

:

And that was the pie baking business.

98

:

And I got up to 85 pies in three

different farmer's markets.

99

:

And after the summers were over, I

needed to figure out what the heck

100

:

I was going to do in the wintertime.

101

:

And I got Recruited by a gal Diana from

the World Cafe in Bay City, and That

102

:

started me back working

in the kitchen full time.

103

:

and from there I got recruited by these

guys, Jason and Joel Curran, who own

104

:

a local bar restaurant here, and I

105

:

came working in their restaurant

and, four restaurants later.

106

:

I own my own.

107

:

I'm very lucky and I'm blessed to

have been around a lot of great

108

:

people that wanted me to be.

109

:

Cliff Duvernois: So let's take a, I want

to take a couple steps back here and

110

:

explore some things because you made a

comment before about how she got you back.

111

:

Kitchen.

112

:

Kitchen.

113

:

So before you decided to reinvent

yourself, was that part of that

114

:

kitchen experience too cooking

115

:

Lonnie Paser: probably since I was

14 years old and my summer jobs

116

:

were working for other people and it

was what I did through high school.

117

:

And then when I was in the

military, I worked in one of the PX,

118

:

short order type cook

119

:

thing.

120

:

Um, when I was in retail in Santa

Monica, my goal, my, what I thought

121

:

was my goal was to own a food truck

and I wanted to make pies and sell good

122

:

coffee at two o'clock in the morning.

123

:

And that didn't happen.

124

:

So the transition to

move back to Michigan.

125

:

And reinvent myself, retail had taken a

drastic change in:

126

:

a 2008 to 2010 and I came back and.

127

:

Retail was not on my radar anymore.

128

:

I needed to come up with something else.

129

:

And baking pies out of my mom's church,

85 pies I got up to, and probably 12

130

:

to 14 cases of my pepper jam that I

would sell at the farmer's markets.

131

:

That's how I made a living.

132

:

And winters are tough here.

133

:

If you don't do well in the summertime,

then you can't support yourself.

134

:

I was really lucky to

work for some nice people.

135

:

Cliff Duvernois: Now, the, so the

question I got for you is because you

136

:

were talking before, you bounced around

quite a bit, not only between the

137

:

states, but across the pond, you seem

to have this personality that you could

138

:

just thrive no matter where you went.

139

:

What was it about Michigan

that you said, you know what,

140

:

I'm going to hang my hat here?

141

:

Lonnie Paser: it still is never a

permanent thing for me in my head.

142

:

The reason I stay is

because it's beautiful.

143

:

People are

144

:

friendly and kind and they

want you to be successful.

145

:

I didn't think I'd end up back in

Michigan, to be honest with you.

146

:

I never.

147

:

I was really happy out on the West coast.

148

:

it's the weather and everything

that goes along with it.

149

:

Cliff Duvernois: You

can't beat that California

150

:

Lonnie Paser: Oh, it's perfect.

151

:

And Southern California was really,

was wonderful, but I didn't ever think

152

:

that I was going to be doing what

I'm doing out there, so I don't know

153

:

where the turn would have been if,

if my mother's health wasn't failing.

154

:

it was the best choice.

155

:

Cliff Duvernois: Now that you, you had

the job working in Bay city and at some

156

:

point in time, you went out, started

searching for found a place where

157

:

you could have your own restaurant.

158

:

My question to you is why

would any sane person want to

159

:

open up their own restaurant?

160

:

Lonnie Paser: When I first opened up

Artisan, I did have a business partner.

161

:

He chose to leave during COVID and

I'm not a failure kind of person.

162

:

I'm not, that isn't

part of my whole being.

163

:

It's you just keep on going

and you keep on striving for.

164

:

What's going to make people

happy and keep them coming back?

165

:

I also have an outstanding staff that

care about what I'm trying to do and

166

:

understand what the mission is here,

which is supporting their livelihoods

167

:

and trying to make something more

than just a, just a, restaurant.

168

:

I don't know how to explain it.

169

:

I'm going to survive no matter

what, but I need to make sure

170

:

that my community knows that.

171

:

We're going to be there to

stand by them and support them

172

:

any way that we can possible.

173

:

Cliff Duvernois: And that's beautiful.

174

:

We're going to unpack a, uh,

little bit more about that.

175

:

What I would like to do before

then is when you decided to get a

176

:

restaurant and you open this place,

a lot of people sit there and

177

:

say, Oh, I'd love to open, and I.

178

:

Italian restaurant, or I want to, open,

you know, an Asian restaurant or, or

179

:

whatever it is, but with your bistro

here, it seems like a very eclectic mix.

180

:

Lonnie Paser: okay.

181

:

So I must not forget that this

restaurant was here a year before me.

182

:

A year under a different chef.

183

:

The owners of the building, of the

Garbner building, Donna and Larson

184

:

Cottrell, opened this beautiful restaurant

up for a, a different chef that he

185

:

lasted a year and worked really hard.

186

:

Buddy.

187

:

I don't know all the reasons why

he left, but there was a post out

188

:

on Facebook saying that Artisan was

closed, and I knew the owners and my

189

:

business partner at the time, and I

both said, we got to do something.

190

:

We were both working at two

different restaurants and both

191

:

unhappy with where we were

192

:

and knew that maybe it's

time to join forces.

193

:

So we did.

194

:

A month later, after this

place was closed, we were open.

195

:

It's kind of like turnkey.

196

:

We were really lucky.

197

:

Beautiful artwork.

198

:

The floors were great.

199

:

All the equipment was working.

200

:

So we really didn't have the investment to

have to put in that new restaurant owners.

201

:

Needed because the owners of the building

had trust in us and let us take over

202

:

from where, the former chef left.

203

:

Cliff Duvernois: So when you talk about

being turnkey, cause like you said

204

:

before, you came in here, the tables

are here, the floor is already clean.

205

:

You've got all the

kitchen equipment there.

206

:

You don't have to go through that,

lack of a term birthing process to

207

:

coordinate getting equipment in here,

get it installed, get it inspectors

208

:

and doing that whole go rodeo

209

:

Lonnie Paser: Kind of like a hundred

thousand dollars compared to everybody

210

:

else what they have to walk in minimum

211

:

to Open

212

:

up a restaurant, and because we were so

lucky to have it ready And they needed

213

:

the spot filled and they had trust in us.

214

:

that's what made it work.

215

:

Cliff Duvernois: And then from

there, you just adopted the menu

216

:

that they had and just kept going.

217

:

Lonnie Paser: No, we changed the menu.

218

:

Um, it was, he was trying to, elevate the

Saginaw community with a higher end menu.

219

:

We also kept a higher end menu,

but I didn't try to introduce

220

:

things that were too far off

from delicious home cooked food.

221

:

in the sense of we weren't trying to

change what Saginaw wanted to eat.

222

:

We just made it a little better.

223

:

Cliff Duvernois: Kept it more

of the, uh, how could I say

224

:

this, like the home style food?

225

:

Lonnie Paser: Yeah, I would say home

style, Comfort but really good quality.

226

:

ingredients and that we shop local

to try to get as best as possible.

227

:

Cliff Duvernois: For our audience,

we're going to take a quick

228

:

break and thank our sponsors.

229

:

Once again, this is Cliff with Total

Michigan, and I am talking with

230

:

Lonnie Paser of the Artisan Urban

Bistro located in Saginaw, Michigan.

231

:

And we will be back after the break.

232

:

Are you enjoying this episode?

233

:

Well, I can tell you

there's a lot more to come.

234

:

Jump over to TotalMichigan.

235

:

com, enter your email address,

and get on our mailing list.

236

:

You'll get a list of the top

five episodes for the show.

237

:

Along with that, you'll get

all kinds of behind the scenes

238

:

goodies, as well as upcoming guest

notifications, and so much more.

239

:

Just go over to TotalMichigan.

240

:

com, enter your email address today.

241

:

Hello everyone.

242

:

Welcome back to total Michigan, where

we interview ordinary Michiganders

243

:

doing some pretty extraordinary things.

244

:

I am your host, Cliff DuVernois.

245

:

Today, we're talking to Lonnie.

246

:

Pacer of the Artisan Urban Bistro

located in Saginaw, Michigan.

247

:

Lonnie, before the break, we were

doing a discussion where you talked

248

:

about, the community and how the

community is, is important to you.

249

:

So at this point in time, you've

come here, you've opened up,

250

:

you've reopened the bistro, and

it's been a turnkey solution and

251

:

things are starting to hum for you.

252

:

Okay.

253

:

Why is that community?

254

:

A part of, for lack of a better term,

your, your business model, what it

255

:

is that you do, why is it important?

256

:

Lonnie Paser: on March 1st, we started our

seventh year for any restaurant to make

257

:

a past five years being a small business.

258

:

That's not corporate owned where

they're getting all the supplies

259

:

from wherever it's coming from.

260

:

I try to shop.

261

:

So I use Wreggie's for our seafood.

262

:

I use the Bread Gal for

our breakfast brunch bread.

263

:

I use Hemlock Distributors, Stapleton's,

and I use our local Jack's for most of our

264

:

Meat products and a lot of our produce.

265

:

So trying to support this

business by supporting my

266

:

community helps all of us survive.

267

:

Because if we can get people to cut

back on the commercial restaurants,

268

:

even though they employ local people who

need to survive, and I catch myself at

269

:

some of those every now and then too,

we could change our habits once or twice

270

:

a week to support a small business.

271

:

We can save communities without

us, things start to fail and

272

:

we can't have that happening.

273

:

Cliff Duvernois: cause what you're

talking about there is if somebody

274

:

came in here and ate a meal,

275

:

not only is it they're buying a meal

from you, but because you're sourcing

276

:

the ingredients all locally, you're

also supporting that local farmer.

277

:

Lonnie Paser: correct?

278

:

Your farmers markets coming up real soon.

279

:

June, it's gonna be is

right around the corner.

280

:

We'll have a new menu

out in June, which will.

281

:

Be filled with a lot of local produce

and hopefully some of the livestock

282

:

that some of these farmers, will

provide for me, which is great.

283

:

Cliff Duvernois: And when you were

talking before about changing your menu,

284

:

I think you said three times a year

285

:

Lonnie Paser: times a year

286

:

October, February, and June.

287

:

Cliff Duvernois: Oh, interesting.

288

:

So this is all part, then it must

be part of a seasonal type menu.

289

:

You're not going to offer

strawberries in the middle of

290

:

Lonnie Paser: Well, it

would cost effective.

291

:

It's not worth it.

292

:

they're also pretty

crappy tasting right now.

293

:

So we got to wait until it's, you

know, a seasonal, like I'll give

294

:

you an example on our brunch menu.

295

:

We do, The ricotta toast.

296

:

And right now, I'm doing dried

blueberries, dried cranberries, dried

297

:

cherries to, go over our sweetened

ricotta and drizzled with honey.

298

:

In the summertime, it's going

to be fresh strawberries, fresh

299

:

blueberries, locally sourced cherries

or peaches that grow in Michigan.

300

:

Which, changes it not just for us,

but also the consumer that keeps on

301

:

coming back and getting a new treat.

302

:

So, they think it's new,

and we're just updating it.

303

:

Cliff Duvernois: Now, as far as

the recipes go on the menu, is that

304

:

something that your chef comes up with?

305

:

Lonnie Paser: I happen to have

Blake Yates as my head chef, and

306

:

he's really good at understanding

what I want to do and can implement

307

:

pretty much anything that I want.

308

:

But overall, it's my input.

309

:

I decide what goes on the menu.

310

:

If they I my chef and Sue have an idea.

311

:

I'm like, do it.

312

:

Try it.

313

:

Let's taste it.

314

:

Let's put it on the next menu.

315

:

So I don't see why not.

316

:

as I was chefing here, for the first six

and a half years, while doing many hats.

317

:

And in the six and a half

year, I was able to step away.

318

:

So now I'm able to help, more with.

319

:

How the menu is going to be designed,

how it's going to be put out there,

320

:

Because I have a great staff that

helps me with all my many jobs.

321

:

but it's always going to be my choice.

322

:

Until they start putting

them, I don't know.

323

:

I, you know, I, I don't know how to

explain that, but yeah, the menus from me.

324

:

Cliff Duvernois: Because I'm looking,

I'm thinking back to some of the books

325

:

that I've read with regards to like

other chefs out there talking about how

326

:

there's this, usually there's this clear

delineation between the owner of the

327

:

restaurant and then you have the chef.

328

:

That pretty much runs like the back of the

house, the kitchen and everything else.

329

:

It almost sounds like for what you have

here, you having that background in

330

:

being a chef allows you to step back

and forth, to work with the chefs, to

331

:

make sure that the menu that you're

coming up with fits the style of this,

332

:

bohemian style restaurant, so to speak.

333

:

Lonnie Paser: when you come from

the restaurant business overall

334

:

slash retail business, you have

many hats and you have to be able

335

:

to multitask and do many things.

336

:

Now that I'm not cooking other than

when they need an extra day off

337

:

or somebody gets sick or whatever,

338

:

I'm able to step back in the kitchen

and be able to do the job that they

339

:

do, but now I allow my chefs to come

up with some more ideas, and I say,

340

:

do it, let's try it, see if it works.

341

:

Like our grandma's deviled

eggs, they're deep fried,

342

:

they're filled, and then they're

topped, and they're delicious,

343

:

and I had nothing to do with it.

344

:

Or I can say to my head chef Blake,

hey, I want a seafood bisque.

345

:

This is our ingredients.

346

:

This is what we have.

347

:

You do it.

348

:

And it has been the best seafood bisque.

349

:

I've ever had in my life.

350

:

Could I have done it just as well?

351

:

Sure.

352

:

I don't have to.

353

:

I can let that stress off of my

head because I know he's doing

354

:

something that I would love.

355

:

So I'm grateful.

356

:

Cliff Duvernois: what I would like

to do is I'd like to spend a couple

357

:

minutes because this is this is the

primary reason that I reached out to

358

:

you and said, hey, I would love to

have you on the show Wednesday nights

359

:

you have dedicated to helping out.

360

:

to helping out local nonprofits

that are in the area.

361

:

Talk to us about that.

362

:

Lonnie Paser: that.

363

:

When we needed to expand our hours,

after COVID allowed us to be able to

364

:

be open more, we needed to come up with

an idea that was going to support us

365

:

and not just try to serve three tables.

366

:

And I can't run a

business on three tables.

367

:

So, One of my staff members said,

Hey, let's do the Grateful Pasta.

368

:

You used to do it over at one of

these other restaurants you worked

369

:

at, but I never gave any money

out in that other restaurant.

370

:

now we have serviced three years of

Wednesdays where a non profit here in

371

:

Saginaw promotes it on their social media.

372

:

We promote it on our social media.

373

:

We try to get All of their fans,

all of our fans in here eating a

374

:

couple big bowls of pasta, which

is you pick your pasta, you pick

375

:

your sauce, you pick your add ons.

376

:

So basically building your own pasta

and we offer salads, garlic, nuts,

377

:

whatever, is available per season.

378

:

And then they get 10 percent of our sales.

379

:

And we've helped people like Mustard

Seed, East Side Soup Kitchen, Maison

380

:

Grace Animal Shelter, Saginaw Humane

Society, Gosh, there's so many that

381

:

I can just.

382

:

If I could remember at the top of my head,

I'd say them all, but the CAN Council,

383

:

United Way of Saginaw, it's

just a blessing to be able, no

384

:

matter what you can do, do it.

385

:

It doesn't mean it has

to be a lot of money.

386

:

It's just being consistent

and being a good neighbor.

387

:

And it's 10 percent of our sales.

388

:

Some nonprofits do better than others.

389

:

They have more fans or more

energy on the internet that gets,

390

:

get it, gets it more promoted.

391

:

And we're grateful for every

single one of them that can come

392

:

here and then they get a payout.

393

:

at the end of the week.

394

:

Cliff Duvernois: And this has

been going on for how long

395

:

Lonnie Paser: Over three years now?

396

:

Cliff Duvernois: It's amazing.

397

:

Every Wednesday night now for three years.

398

:

Lonnie Paser: unless it's a holiday or.

399

:

That's the only reason, or somebody

wants to buy out the restaurant, which

400

:

doesn't happen, and we do it from

February through November, and then we

401

:

stop in December and January because

a lot of corporate holiday parties.

402

:

Cliff Duvernois: Now, when you're

doing this, has there any been,

403

:

has there anyone ever come back to

you and said, what this has done is

404

:

Lonnie Paser: Oh, yeah.

405

:

Every week, I get a thank you.

406

:

Cliff Duvernois: Tell

us about one of those.

407

:

Lonnie Paser: you know, it's, if it's

not for the non profits, it's bringing

408

:

back the memories of when their,

their mother or grandmother used to

409

:

make homemade meatballs, or, oh my

gosh, that's the best Chicago style,

410

:

it's spicy Italian sausage that I've

ever had, or, it's the, you those.

411

:

little things that you do, and that's

why we come back on Wednesdays.

412

:

It's the, I'm grateful for everything

that anybody can do, just to step up

413

:

and not think about just themselves.

414

:

Thinking of the bigger picture

415

:

just warms my heart to be able to

know that we can still do this.

416

:

I don't know how long we'll be able

to do this, but right now we're in

417

:

our seventh year, and three of it.

418

:

Supporting nonprofits here in Saginaw.

419

:

What would make a big difference is

if I can get my community sister towns

420

:

to be able to do this too, because I

have nonprofits calling from Midland,

421

:

from Bay city, from, from Flint, seeing

if they can get in for a grateful

422

:

pasta and I have to apologize and say

no, because I think it's everybody's

423

:

responsibility to do their little part.

424

:

Cliff Duvernois: And then plus there's

so many organizations here in Saginaw.

425

:

Lonnie Paser: Oh yeah, I mean,

I haven't even touched base.

426

:

I mean, we have a whole slew

of church based organizations.

427

:

I wish I could, I wish I could help

but I don't see why we can't do, uh,

428

:

maybe get three churches together

to try to do some Grateful Pasta.

429

:

I mean, heck, if somebody wants

to reach out and do something on a

430

:

Sunday afternoon, we just have to do

431

:

it.

432

:

So everything's possible.

433

:

Cliff Duvernois: Lonnie, if somebody

is listening to this episode

434

:

and they want to come and check

out the Artisan Urban Bistro, maybe

435

:

come here on one of their Grateful

Pasta nights on a Wednesday how

436

:

can people connect you with you?

437

:

Where can they find you?

438

:

Lonnie Paser: Well, I'd say the best bet

is Look us up on Facebook is probably

439

:

the best way for us, because that's

where I do most of our promoting.

440

:

WSGW, uh, News Radio also does buyback

coupons for us a couple times a year.

441

:

So keep your eye out for that.

442

:

Our address is 417 Hancock Street.

443

:

That's just one block north of Court

Street, in between Michigan and Hamilton.

444

:

phone number is 989 401 6019

445

:

Our hours are Wednesday

and Thursday, 5 to 8 p.

446

:

m.,

447

:

Friday and Saturday, 5 to 9 p.

448

:

m.,

449

:

and we have an outstanding brunch

from 10 to 2 on Saturday and Sunday.

450

:

I do recommend reservations.

451

:

I have 10 tables.

452

:

I'm also connected to Oracle Brewing,

which allows us to serve people over

453

:

there when they don't have anything fun

functions going on, they allow us to

454

:

have the best neighbors in the world.

455

:

I really believe that our little.

456

:

area here in Old Town with Fraglia's,

Old World Pizza, Basong's, The

457

:

Bread Gal, are just trying to do

something to bring people back to the

458

:

Old Town area because it's a great

place to eat and have a good time.

459

:

Cliff Duvernois: That it is.

460

:

Lonnie, thank you so much for

taking time to chat with us today.

461

:

Really do appreciate it.

462

:

And for audience, you can always

roll on over TotalMichigan.

463

:

com and click on Lonnie's interview

and get the links and the information

464

:

that she just shared with us.

465

:

We'll see you next time.

466

:

When we talk to another Michigander

doing some pretty extraordinary things.

467

:

We'll see you then.

Follow

Chapters

Video

More from YouTube