Vinology is happy to introduce a new lead bartender on our team, Ian Youngs. Ian is a Michigan native who’s returning home after working in Aspen, Colo. for the last several years. In addition to a wealth of experience, he brings to us a healthy reverence for classic cocktails. We’re excited for what he’ll be serving up to our guests.
We took the time for a little Q&A with Ian, so you can get to know him!
Ian, you’re a classic come back story – moved away from Michigan before returning “home”. Tell us about your experience.
I grew up in the Irish Hills and attended Adrian High School. Then, I went to The University of Michigan and studied MCDB (Molecular, Cellular, and Developmental Biology). In my senior year, I began my studies with The Master Court of Sommeliers, where I continue to learn more in the Wine World. As far as cocktail knowledge, I have learned all of my skills, cocktails, and style from working in various bars with various awesome bartenders, managers, and sommeliers. I helped run a bar program for the Hotel Jerome in Aspen Colorado, from which I was recruited to open, design, pick my team, and manage/bartend for Hooch, a craft cocktail bar in Aspen, Colorado. I continue to grow my knowledge through the Guild of Sommeliers and BarSmarts as well as various other classes, seminars, and books on the respective subjects.
What do you recommend to people unsure of what to order at the bar?
My views on choosing a cocktail are the same I have for choosing a wine: Go with what you like, but talk to your bartender/server/sommelier and have them guide you to the beverage that you will most enjoy. Cocktails on the house list are lovely, but know that we want to concoct the perfect drink to match your evening. We are professionals in this and have TONS of stuff to talk about and show our guests. If it’s specific to cocktails and you are feeling adventurous just sit at my bar and ask me to run with it. The world of cocktails has so much to offer and (like wine) has many wonderful ways of being expressed.
What’s your favorite food and drink pairing?
During my interview there, the food and beverage manager of the Hotel Jerome skyped me and asked, “If tomorrow was the last day on earth, tell me a classic cocktail – food pairing and a wine – food pairing.” Being that we were getting to know each other I relaxed a bit and joked around with him by answering, “For the wine I would have to go with a bottle of 1982 Chateau Lafite Rothschild and a lovely Roasted Duck. For the cocktail pairing, I’d have to choose a Boulevardier using Buffalo Trace with a rather large plate of nachos.”
What’s your favorite thing about being in Ann Arbor?
Well Ann Arbor has so much to offer that its hard to pin point a best part… but with regards to F&B I guess I would have to say the culture created in this city and how there is forever growing diversity of people and their peculiar pallets.
We’re excited the Society of Women Engineers Regional Conference in will be in Ann Arbor March 10-12. Six hundred women will be attending this conference and each will be given a $15 Main Street Area Association gift certificate.
Attendees will have free time on Friday, March 10 to explore our downtown and will be making their way to our neighborhood to use their certificates. Join us at Vinology for our amazing brunch or happy hour, and let us show you the best dining experience in Ann Arbor!
Thanks to your rave reviews, we’re an OpenTable Diners’ Choice Award winner. We love reading your feedback, and knowing that you’ve enjoying your dining experience with you. Reviews are important — they help us know what we’re doing right and where we can improve.
Thank you for choosing Vinology!
One of the benefits to having experts guide our wine team is that we are able to bring you the best wines on the market. Take, for example, the 2009 Poggio Antico Altero Brunello di Montalcino DOCG from Italy. This older vintage wine is hard to come by anywhere else, but we’ve got it on our menu!
This amazing gem was given 93 points by Wine Spectator, 92 points by James Suckling, and 91 points by Wine Advocate. Experts agree that this wine is not-to-be-missed. You wont be disappointed asking for it next time you’re in the restaurant!
Vinology has long been committed to our seasonally fresh, food-forward menu. Chef elaborates on that strategy in another new video.
Come in and see what’s new!
Chef Adam Galloway’s Valentine’s Weekend specials will be offered February 10-14. Don’t miss these amazing additions to our regular menu:
Lobster Bisque — sweet potato frites, chive oil
Foie Gras — liver mousse, madeira gelee, chestnut bread pudding, huckleberry
Scallops — celery root puree, baby beets, escarole, horseradish, celery leaf, caviar
8 oz Filet of Beef — black truffle gratin, parsnip, chanterelle puree, asparagus, cippolini onion, sauce bordelaise
Coffee & Chocolate — flourless chocolate torte, espresso foam, hazelnut soil, coffee ice cream, caramel, white chocolate deco
Make your reservation now, either online or by calling 734-222-9841.
Join us on Thursday, January 26 for Vino Value. You’ll enjoy 30 wines for $30 (plus tax and gratuity) as well as light hors d’oeurves.
Reservations are required and space is limited. Please call 734-222-9841 to make your reservation today. This event sells out, so don’t wait!
One of our favorite winter events, Restaurant Week, is January 15 – 20. It’s the perfect time to treat yourself to a place you’ve never tried, or to enjoy amazing dishes at a value from your most beloved restaurants.
Chef Adam created a three-course, $28 per person menu for Restaurant Week. It features a vegan option each course, and some of our favorite dishes:
- Colcannon Soup
- Fennel & Farro
- Pork Belly Wontons
- Salmon Involtini
- Chicken & Waffles
- Braised Lamb
- Carrot Cake
- Almond Joy pot de creme
Reservations are booking fast. Call today to make yours!
Ring in 2017 in style with our New Year’s Eve feast. Chef has created an amazing menu for the night!
Petrossian Caviar — onion tart, crÃ¨me fraiche with bubble toast
1st Course (select one)
Braised Pork Belly — peach wood smoked, sweet potato puree, rainbow chard, parsnip chips
Cauliflower & Lobster — chive oil, sweet potato frites
Champagne Poached Pear Salad — herbed goat cheese, frisee, dijon champagne vinaigrette, toasted pistachio
2nd course (select one)
Filet of Beef — leek and potato gratin, haricot verts, black truffle bÃ©arnaise, sauce bordelaise, shaved white truffle
Pheasant Duet — roasted bread, confit of leg, chestnut bread pudding, butternut squash puree,
brussels sprout petals, game bird demi-glace
Wild Halibut — lobster and saffron risotto, scallion and tarragon coulis, broccoli rabe, sun dried tomato gremolata
Vegan Scallops – black venere rice, broccoli rabe, salsify, saffron crÃ¨me, red pepper vinaigrette, smoked mushroom cap
Dessert (select one)
Chocolate Entremet — Flourless chocolate cake, Bourbon caramel mousse, malted milk crumb, peanut butter gelato
Earl Grey CrÃ¨me Brule- Blackberry and blood orange salad, microgreens with hibiscus tuile
Join us before 5:45 p.m. or after 9:30 p.m. for $65 plus tax and gratuity, or from 6 to 9:15 p.m. for $75 plus tax and gratuity. Call for reservations: 734-222-9841.
Click for more info on the menu: Vinology New Year’s Eve Menu