Jeremy’s Restaurant in Keego Harbor may be one place you haven’t visited or if you have it’s been awhile. Now celebrating their 8th year, award winning Executive Chef Jeremy Grandon, 29, is kicking out some really great food. When Jeremy’s first opened, they went with a limited menu but after constant customer requests, they now boast a wide range of delectable dishes from hamburgers, calamari, short ribs, and their popular cured salmon.
It’s likely you’ve had zip sauce before, at Jeremy’s you get their zap sauce: Worcestershire, soy sauce, Dijon, horse radish, balsamic vinegar, and olive oil. Enjoy this on your “j” burger or beef tenderloin medallion, a great compliment to both dishes.
Looking for something different to do? Consider signing up for their cooking classes where they bring out a portable oven and stove to the dining room once a month; a great way to learn how to cook from one of the area’s best chefs.
Trying to purchase local as much as possible, they buy most ingredients from Eastern Market. Everything is made from scratch, even the desserts. Their focus is using seasonal ingredients and dishes that represent the best that Michigan has to offer. Don’t let the beautiful interior intimidate you or your wallet, there is something for everyone at any price point.
When we asked Jeremy what his favorite dessert was, he responded without hesitation: Baked Alaska Tart. As for any plans for future growth, there is hope of a more casual dining experience; however, location and date have yet to be determined.
Now, on to some of the wonderful dishes we sampled:
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