Iron Shoe Distillery to expand, add outdoor patio and rooftop bar
Photo courtesy of Iron Shoe Distillery
NILES, Mich. Iron Shoe Distillery is planning to make some big changes over the next few months.
The restaurant and distillery will double the size of its existing kitchen, add new outdoor spaces and more, according to Laura Tuthill, who owns Iron Shoe with her husband, Howard.
“There are so many nights when we reach the max capacity of orders and food that we are able to make, even in our current space, so it is much needed,” Tuthill said.
Iron Shoe’s new outdoor patio and rooftop bar will add 49 seats and will also be used as a spot for live music and other events like morning yoga followed by cocktails on the weekend.
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Here is what Restaurant Week looks like in small town America
Updated Feb 27, 2021;
Posted Feb 27, 2021
Locally sourced, 45-day aged BBQ ribeye made in a cast iron skillet at Jim s Smokin Cafe in Niles, Michigan. They are located near The NODE - the Niles Outdoor Dining Experience.John Gonzalez
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NILES, MI - Who doesn’t love a good Restaurant Week?
It’s usually a great opportunity to experience a huge variety of restaurants, especially in larger cities such as Chicago, Detroit and Grand Rapids or in foodie towns like Traverse City.
But what about small town America? Is there enough variety?
In Minnesota, a growing interest in reviving the local butcher shop
A surging demand has put a spotlight on a problem that s been developing for years in Minnesota: a shortage of the small meat processing operations that provide a key link between farmers and consumers. Now, as there’s growing interest in reviving the local butcher shop, years of scaling back have left the industry in Minnesota at a moment of rebuilding.
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Dan Gunderson / MPR News | 4:00 pm, Jan. 27, 2021 ×
Brian Schatz stands inside Schmidt s Meat Market in Nicollet, Minn. Temporary food supply disruptions prompted by the pandemic have led more consumers to look for direct connections with farmers. It’s put a spotlight on a problem that s been developing for years: a shortage the of small meat processing operations that are a key link between farmers and consumers. There’s growing interest in reviving the local butcher shop. (Courtesy of Brian Schatz)