HOURS OF OPERATION:

Monday        dinner at 5:00p
Tuesday        CLOSED
Wednesday    CLOSED
Thursday       dinner at 5:00p
Friday           dinner at 5:00p
Saturday       brunch 10:00a - 2:00p
                   dinner at 5:00p

Sunday          brunch 10:00a - 2:00p
                   dinner at 5:00p

CONTACT:

spencerannarbor@gmail.com    734-369-3979

113 E Liberty St Ann Arbor, MI 48104

We do not take reservations. Hours subject to change.

Given our small size, we can only seat complete parties.

Thank you for your understanding.

ABOUT US:

SPENCER

Spencer is a small restaurant dedicated to craft and quality.  All of our ingredients are as local and seasonal as possible, so our menu changes constantly.  All of our wines are made naturally and honestly with minimal manipulations.  All the wine we love is available for retail purchase. We have counter service and communal seating, believing that the best meals are always shared.  We are open for dinner five nights a week, for brunch on the weekends, closed on Tuesdays and Wednesdays.

ABBY OLITZKY

Abby is impassioned about all things food. Raised in San Francisco, she grew up with an avid appreciation and acute knowledge of the food process: how things are grown, who grows them, who delivers them, and who prepares them for the table. At NYU, she graduated summa cum laude in Food Anthropology and Cultural Studies. She furthered her education in New York, attending the Institute of Culinary Education. She worked at some of the most acclaimed restaurants in San Francisco, and was head pastry chef at the James Beard Award-winning Delfina at the age of 23.

STEVE HALL

Steve is a cheesemonger and entrepreneur, born and bred in Ann Arbor, MI. Having graduated from Brown University in 2009, he has since lived and worked in San Francisco, CA, heavily involved in the cheese, wine, and fine dining communities. His professional experience ranges from front-of-house management, high-end retail service, profit and non-profit fundraising and development, as well as positions in hiring, training, ordering/inventory, and production. He most recently worked at Zingerman’s Deli and was named one of the top three cheesemongers in the country at the 2015 Cheesemonger Invitational in New York City.