Third Course: Choice of Prime Rib of beef, Roast Duck, Calves Liver and Onions, London Broil, or Scrod Chardonnay
The specially printed menus will be available to take home as memorabilia – a must-have for historians and collectors. Each food item will include a description of the dish and the year it first appeared on a Weber’s menu.
The restaurant and lodging facility became successful at the hands of Herman Weber who, 77-years-ago, decided to open his first restaurant serving the best hamburgers and beer. His future restaurants evolved into white tablecloth dinner houses serving slow-roasted American dishes such as prime rib, prepared using his unique two-oven method, and fresh lobster. He created classic American dining with locally sourced ingredients long before it became a popular trend.
Today, Weber’s is an Ann Arbor institution and an American classic. It has built a loyal following that spans multiple generations – like its owners. Herman remains part of Weber’s daily culture; but can be found, most often behind the scenes. Herman’s son and Weber’s President Ken Weber, along with grandson Michael Weber – vice-president of food and beverage operations, and 200 staff are a part of the day-to-day business.
The father, son and grandson team have a total of more than 140 years of food, restaurant and hospitality experience. The multiple generations of family involvement can be seen in the décor and the food and drink offerings.
Classic American dishes originally put on the menu by Herman -- like roast duck, prime rib of beef, Lake Erie Perch, London Broil and oysters on the half shell -- have never waned in popularity as other steak houses come and go with the trends.
The addition of contemporary dishes like Miso Sea Bass, Acadian Redfish, Organic Michigan Arugula Salad, Kobe Beef Sliders and craft beer by Wolverine State Brewing Co. were influenced by the younger Weber generations.
Today, the facility has a recently refaced and room-refreshed boutique hotel, an upbeat lounge featuring live entertainment and dancing nightly, an extensive wine cellar and craft beer list. The restaurant bakes preservative-free bread and pastries daily in its onsite bakery and prepares homemade ice cream using Michigan dairy. Weber’s prides itself on serving fresh catches from Michigan’s Great Lakes and seafood sourced from prestigious Foley’s Fish of Boston.
“I am incredibly proud that Ann Arbor’s landmark restaurant was built by my and continues with my sons” said Ken Weber, who joined his father in business soon after graduating from the School of Hospitality Business at Michigan State University. “My father created the classic American dining experience 77 years ago. We also believe that experience should embrace new ingredients for creating modern classic dishes.”
“While we put a modern twist to our extensive wine list and craft beers from Michigan, people love the tradition of our piano bar. We get a crowd every Friday and Saturday night on our dance floor and every Sunday with a U of M jazz band,” said Michael Weber, who joined the family business after graduating from MSU and gaining restaurant experience at Shaw’s Crab House in Chicago.
Weber’s is a restaurant and boutique hotel merging traditional architecture and hospitality with contemporary style. Its classic American dining makes it an Ann Arbor mainstay with modern charms like the Habitat Lounge featuring live entertainment and dancing seven nights per week. Whether visiting from out of town or local, patrons are sure to enjoy the outdoor terrace, award-winning wines and the area’s finest prime rib, steak and seafood.