The food at Greenbush Brewing just got a makeover, and new a outlet.
A new diner is open for breakfast, lunch and dinner, adding to the small empire of the 5-year-old brewery in Sawyer, Mich.
The Clean Plate Club served lunch and dinner for the first time on Wednesday and is now open 7 a.m. to 9 p.m. at 5875 Sawyer Road in the town of Sawyer, Mich.
Greenbush Brewing purchased the former Fitzgerald’s in May and remodeled the space next to the brewpub, putting in larger windows and uncovering brick. Two weeks ago, breakfast service began, featuring biscuits and gravy made from scratch and four other menu items.
Chef Pete Hasbrouck worked on a menu that features the sandwiches that had been available in the Taproom, plus plenty of new ones. The Elvis ($9.95) has six strips of bacon, peanut butter and sliced bananas on Texas toast. Paul’s Balls ($10.95) is a meatball sandwich, named for Greenbush’s butcher Paul Sypian, with marinara and provolone on a hoagie roll.
Breakfast is available all day and four new dinner entrees are available after 4 p.m. Greenbush Brewing owner Scott Sullivan, taking a brief break on the first day, recommended Paul’s Bacon Wrapped Meatloaf ($13.95), served with mashed potatoes, gravy, garlic bread and seasonal vegetables, which happened to be kale from his farm and cauliflower. The meatloaf is all you’d hope for at a diner.
Hasbrouck said he’ll soon have blue plate specials for $6 and wants to add more fish to the menu. “The idea is [to] get real, made food,” he said. The corned beef and pastrami made at Greenbush, the brined and smoked turkey, will all be featured on the plates at the Clean Plate Club.
Frankie Quinn, the director of merchandise for Greenbush, said, “Everything’s made from scratch. We don’t make the ketchup.” He’s lobbying, but it hasn’t happened yet.
The Taproom, which is packed nearly anytime of day, features barbecue and fried chicken. “We absolutely simplified over here where we’re BBQ-centric,” Quinn said. “A lot of our sandwiches moved over to the diner.”
The annex across from the diner and taproom sells charcuterie and cheese. On weekends, it features eight types of fresh or smoked sausage, said Quinn. A commissary in a former church down the street helps prep the food for all three outlets, he added.
“We try to do everything we can,” Hasbrouck said, who — along with co-managers Anna Rafalski and Ali Brodhacker — is overseeing the new venture.
Kids are welcome at all three locations and beer will be available at Clean Plate Club soon, said Sullivan. Wine may also become part of the offerings, Quinn said.
Clean Plate Club
5875 Sawyer Road