Weber's Celebrates 75 Years of Hospitality

75 Years of Hospitality | Weber’s Restaurant & Boutique Hotel 3

Weber’s Celebrates 75 Years,Three Generations of Family-Owned Excellence

Weber’s Restaurant Still Serves Up Ann Arbor’s Best Fare

Weber’s Famous Crab CakeRecipe by Executive Chef Tye Elder

Play Us a Melody... Weber’s Piano Man Tim Knapp

Exceptional EventAccommodations

Hospitality is King at Weber’s

A Dedication to Sonja Weber

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CONTENTS HISTORICAL. CONTEMPORARY. MEMORABLE.

4 Weber’s Restaurant & Boutique Hotel | www.webersinn.com

hen Herman Weber decided to go into the restaurant business, the yearwas 1937. Ann Arbor was a small, quiet and moderately prosperous townthat depended mostly on the University of Michigan for its economicwell-being, and Washtenaw Avenue from Platt Road east to Hogback was

a low-traffic, residential roadway. It was here, at an Abbott Gasoline Company stationlocated on Washtenaw Avenue at Platt Road, that Herman Weber began a business that 75years later would stand as an institution in fine dining and hotel accommodations in AnnArbor. It would represent his legacy, which now spans three generations of family-ownedexcellence. It was here that Weber’s Restaurant and Boutique Hotel was born.

Weber’s Celebrates75 Years,

Three Generationsof Family-OOwned

Excellence

Herman Weber, founder ofWeber’s Restaurant and Hotel


Weber turned 23 in May of 1937 and celebrated by erecting a sign over the stationannouncing it as the “Hi-Speed Inn,” which consisted of a grill, a few tables and chairs anda juke box to help pay the rent. The first menu was simple and hand lettered, offering ham-burgers for 15 cents and 12 ounces of beer for 10 cents. Breakfast items were soon added.

“We opened for breakfast at 7 a.m.,” Weber recalled, “and we closed at 2 a.m. the nextmorning. We called that 19-hour period the ‘long shift.’ We also had what we called the‘short shift’−from noon to closing, only 14 hours.”

Herman’s older brother Rheinhold was his business partner, and the two of them alternatedthese long and short shifts every other day. As business picked up, the pair added theirfirst employee, Ted, to work six days per week. The three of them did everything that neededto be done−cooking, serving, cleaning, accounting and yes, pumping gas. As part of theirrental agreement with Abbott, they still had to attend to the gas pumps when needed.

By 1938 business was booming. The quality of the food and the attentive service at theHi-Speed Inn attracted repeat customers in droves. It also became the major dispenser ofLowenbrau beer in Southeast Michigan. However, the Inn’s popularity eventually put it atodds with the neighbors, who didn’t appreciate the vast increase in traffic throughout theday and night. Consequently, when their beer license came up for renewal, the townshipofficials turned it down and the Webers were forced to find a new location.

The brothers then rented a tavern that had long been closed but which afforded anexcellent location on US-12, the main road from Detroit to Chicago (which then ranthrough Ann Arbor). After renovating the space and purchasing new kitchen equipment,business was flourishing again. But before they could finish even one year here, the ownersold the building, and the new owner had his own plans for the space. Once again, theWebers were in need of a venue to continue their business.

Convinced that a location along US-12 was important, the brothers negotiated thepurchase of a parcel of land along US-12 (what is today Jackson Road) just west of theWagner Road intersection. The first building to carry the name “Weber’s” was 32 feet wide,40 feet long and made of cinder blocks. It opened in the winter of 1939-1940.

In March of 1940, however, Rheinhold was drafted into World War II. Business was hardduring the war years. In addition to Rheinhold’s departure, food shortages and increasedcompetition for workers took a toll on Weber’s. “We stayed open only five nights a weekbecause that’s how long the food and the help would last,” Weber recalled. “Some daysour gross receipts were only $15.”

But business started to pick up as the years passed. Rheinhold had married during thewar, and afterward he and his new bride decided to move out West. In 1947 Rheinholdsold his half of the business to Herman, making him the sole owner of Weber’s.

This is the firstbuilding to displaythe nameWeber’s. Itopened on US-12(modern-dayJackson Road),just west ofWagner Rd. inthe winter of1939-1940.

That same build-ing in the ‘50swas expandedand a seven-roommotel calledWeber’s HolidayHouse MotelCourt was added.

(Continued on page 6.)


The 1950s saw Weber’s Restaurant thriving and expanding. Its seating capacity doubledby the mid-1950s, and doubled again upon the expansion of the building. A simple, seven-room motel was also added, which was called Weber’s Holiday House Motel Court.Meanwhile, Herman had met and married Sonja, who later gave birth to their two children,Ken and Linda. Sonja also became an important managing partner in the business,sharing in all managerial decisions. With superb dedication, she worked long shifts in thedining room, guided the menu selections, supervised the staff and selected the restaurant’sfurnishings and decor. (See the special dedication from Herman to Sonja on page 18).

In the late 1950s, the interstate highway system had reached Ann Arbor and as a result,the leg of Jackson Road where Weber’s was located was to be bypassed completely byinter-city traffic. As painful as it was for them, Herman and Sonja eventually had to abandonthe restaurant. They then made a major investment on a new, seven-acre site alongJackson Road at the new I-94 near Exit 172. This new site was just inside Ann Arbor’s citylimits, which also allowed the Webers to acquire a license to serve liquor by the glass.

Weber’s Restaurant opened its doors at its new (and current) location in 1962. And whilethe Webers still operated the Holiday House, the era of interstate travel was at hand anda new future for the hotel industry beckoned. Herman and Sonja decided to build a hotelat their new site−one that would be significantly different in features and amenities thanthe chain properties that had begun to spring up around the country. Built in 1969, the newWeber’s Inn was designed by James Livingston (the same man who had executed therestaurant so successfully just seven years earlier). By the early 1960s all successfulmotels had swimming pools, but the new Weber’s Inn went a giant step beyond this. TheWebers enclosed their pool within an integrated recreation area that could be accessedvia private staircases from poolside rooms. Its design was state of the art then, andcontinues to hold up against today’s industry standards.

Above: Herman Weber with Walter Metzgerand Erwin Koch, standing behind Metzger’srestaurant in the alley at 4th Avenue indowntown Ann Arbor, 1936. The AllenelHotel is in the background.

Above: Weber’s Restaurant opened its doors at its current location in 1962. The hotel was added in 1969.

Above: Clippings announcethe new Weber’s restaurant in ‘62 and its hotel in ‘69.


The Weber’s philosophy has always been to stay at the forefront ofthe industry by continually updating its amenities, technology anddesign. In 1986 the South Wing with 35 new rooms and seven luxurysuites was added, bringing the hotel’s total to 158 rooms. And as theelectronic age of computerized information technology was usheredin, Weber’s was again at the cutting edge.

“We were one of the first early adopters of the MICROS point-of-salesystem,” says Ken Weber, who has served as the company’s presidentsince 1978 and heads up all operations at Weber’s. “It helped us todevelop more streamlined customer service and accounting controls,and we continue to use their top-of-the-line systems today.”

Under Ken Weber’s direction, the property has undergone frequentrenovations to maintain its fresh, yet timeless aesthetic. “It’s lessintrusive to our customers to do smaller updates one or two sections ata time on a revolving five-to-seven-year basis,” he says.

That’s not always possible, however. In 2008 a major, $4 millionrenovation project was launched at Weber’s. Improvements weremade to the Atrium and Four Seasons pool area, and a $500,000makeover of their 4,500-square-foot ballroom was performed, giving ita more current and spacious feel with stylish carpeting, grandiosechandeliers and a lighter color palate. The lobby and lounge areaswere also updated with new carpet, programmable LED lighting andmodern furnishings and appointments. But most notably, the hotel andrestaurant façade has been completely transformed, now featuringcolorful, imported Spanish wood veneer siding combined with theelegant use of glass and steel, creating a dramatic visual impact withclean lines and contemporary appeal. The project was completed inOctober 2011.

Above: Weber’s underwent a major $4 million renovation, which was completed in October 2011. In addition to a stunning new façade forthe restaurant and hotel, updates were made to the property’s entryway, lobby, lounges, ballrooms and pool area.



Because we’re family owned, we have deep-rooted relation-ships within the community, and we rely on word of mouth.”

Weber’s enters its 75th year in business as one of this coun-try’s very few hotel and restaurant properties that remainsfamily owned and operated in an industry where giant corpo-rate chains are the norm. Ken Weber is very proud of that fact.

“Our family has always had a strong independent streak,”he explains. “We could have sold this property many timesto one of the chains, but we have a stubborn desire toremain a local family-owned operation and to make it asuccess generation after generation.”

For more information about Weber’s Restaurant and BoutiqueHotel, visit www.webersinn.com or call 734.769.2500. Fordinner reservations, please call 734.665.3636.

At Left: Various past versions of Weber’s menu. Above: Thewarm and inviting dining room at Weber’s Restaurant. AtRight: Weber’s President Ken Weber (center) is flanked byhis son, VP of Food & Beverage Michael Weber (left) andGeneral Manager John G. Staples (right).

Freshly modernized and ready for the future, Weber’sremains a landmark in Ann Arbor. Moreover, it represents alegacy that began with the dream, desire and undeniabledetermination of Herman Weber, and is now carried forwardby his son Ken Weber. Meanwhile, a third generation hasnow entered the family business. Ken’s son Michael Weber,who graduated from Michigan State University with a degreein Hospitality Business Management, is now the company’svice president of food and beverage. Michael has solidexperience as a former manager at Lettuce Entertain Yourestaurants in Chicago and, working alongside his father and30-year veteran General Manager John G. Staples, is wellsuited to contribute to the continued success of Weber’s.

“Providing value is one key to our success,” Ken Weber says.“We’re upscale, but not stuffy or intimidating. We want peopleto be able to enjoy their experience at Weber’s regularly.


After 75 years in business, how does a restaurant continue to draw in crowds and stay at the forefront of changingculinary trends and tastes? Simple: by being timeless.

Weber’s Restaurant Still Serves Up Ann Arbor’s Best Fare


room, the most tucked-away space for setting a romanticmood. Next to Le Bistro is the Ventura Bar, which featuresWeber's award-winning cruvinet wine system−a 16-bottlespecialized system that keeps wine as fresh as the day itwas opened−which was recognizedin Wine Spectator's 30th anniversary restaurant awards list in 2011. (Weber's continues to receive the Wine Spectator Award of Excellence every year with a well-rounded list of over 200 wines. They have received this honor every single year since 1985, one ofonly three restaurants nationally that have retained suchconsistency.)

There is also the lovely Outdoor Terrace, blooming withannual flowers in the summer months. Adjacent to theTerrace is Habitat Ultralounge, the more casual bar areathat features live entertainment and dancing six nights aweek. “This has been a popular room since the ‘70s,” Kensays. “We've always catered to the more middle-agedclientele; people come out when they want to dance even ifthey are 30, 40 or older.”

One of the staples of Weber's live entertainment over theyears is their dining room piano player Tim Knapp. He'sbeen with them since the ‘80s and plays every night from 6to 9 p.m. (except Mondays). Knapp is known for playing solopiano versions of songs from bands people wouldn'texpect−think psychedelic rock and ‘80s new-wave likeDepeche Mode, U2 and Pink Floyd.

“A lot of people call it an institution in Ann Arbor, a place thatpeople can trust and rely on,” says Weber's Restaurant andBoutique Hotel President Ken Weber. “We don't believe in'trendy' here. We believe in being consistent and good.”

Weber's has been operating for 75 years, 50 in its currentlocation, and still continues to pack the house with hungrypatrons. And it's not a small house to fill, either: they've got500 seats and still manage to keep it full-no small task foreven the trendiest of places.

“We try to be comfortable, not too upscale,” says Ken. “Ourgoal is to be personable. We don't have the fanciest food,it's not the dressiest place, but those kinds of places youcan't afford to go to every day.” They strive to offer high-quality food made from scratch and simply prepared. Youcan get a $15 meal here or a $50 meal: guests feel equallyas comfortable having Alaskan king crab legs in a businesssuit or a late-night burger in jeans.

There are several different “rooms” in the restaurant, so muchso that it can feelalmost labyrinthine.There is the airyB a v a r i a n - t h e m e dmain restaurant withhigh ceilings floodedwith natural light.There is the cozy,Euro-rustic “Le Bistro”

The restaurant is attached to a 158-room boutique hotel,which opened in 1970 as an addition to the restaurant itself.Ken is very specific in differentiating Weber's as a restaurantwith a hotel, as opposed to a "hotel restaurant"−the first focusis always on the food. The hotel was recently renovated for amuch more modern look inside and out. While much of therestaurant retains a quaint "Old World" feel, the hotel itself hasa sleek air of modern sophistication.

Weber's serves upscale regional American cuisine for break-fast, lunch, dinner and late-night. Executive Chef Tye Elder,who has worked at Weber's for seven years, has a strongseafood background after working for Main Street Venturesand Chuck Muer. Weber's is known for their high-endseafood and daily fresh fish features, which they source fromFoley Fish of Boston. But they are best known for theirsignature prime rib. “The whole business was built on primerib,” Ken says. “We are one of the biggest prime rib housesin the country. We sell more than anywhere else in the state.”



They strive to keep everything economical and tooffer something for everyone. “We do everythinghere from dollar breakfast meals to high-end winedinners,” Elder says. “That's what we try to keep−to have a little bit of everything for everyone.”

“Everything” includes classic American seafoodand steakhouse favorites like escargot, Blue Pointoysters and a hearty, aromatic baked Frenchonion soup. Their creamy Maryland style crabcakes with a slightly sweet corn salsa and amustard sauce with just a touch of heat is one oftheir most popular items. They of course have ahuge selection of steaks and seafood entrees, butthere is also a wide variety of salads, sandwichesand smaller plates from which to choose. Therecertainly are plenty of classic items on the menuinspired by the grand traditions of Americansteakhouses (themselves inspired by rich, heavyFrench cooking), but there is also some lighter,more au courant fare in keeping with currenttastes (like a salt-and-pepper crusted Ahi tuna).

“We want the menu to be an exciting mix of oldand new,” explains Michael Weber, vice presidentof food and beverage. “We have more classicAmerican entrees, and our chef has freedom toinnovate and try more modern culinary-drivendishes as well. There is a good mix of staples thathave lasted 75 years with newer food that is more

contemporary and exciting. Our general philosophyis high-quality ingredients with simple preparation.”

They also make as much from scratch as possible,including their breads, soups, sauces, mostdressings; they even cut all their own meatin-house. They also have a full bakery in-housewhere they make all their breads and desserts.Pastry Chef Marybeth King makes all the desserts(including specialty ice creams and sorbet) fromscratch, and also makes a lot of custom cakes forweddings. Mike says, “When the restaurant firstopened, chefs had no choice but to make every-thing from scratch and source from local farmers.We really want to get back to that; this is reallywhat helped to make us great.”

But what really makes Weber's unique is its longhistory. They have regular customers who havebeen dining there for 50 years; parents seeingtheir children celebrate marriage there orremembering when they had their first date.People from all over have a great nostalgia for theplace, with decades of cherished memories.“When it's full you can really feel the soul of therestaurant," Mike says. "It has a great energy to it.Our guests have been constant for generations,and that's what has allowed us to have thislongevity−we are a family restaurant that treatsour guests with dignity.”

Executive Chef Tye Elder shows off his specialty,Crab Cakes over rice pilaf and asparagus.


MUSTARD SAUCE2 weight ounce Mayonnaise 1 weight ounce Poupon mustard 1 pinch Dry mustard 1 dash Lemon juice; fresh

Mix all ingredients together well, until smooth and

Chef’s Specialty

Crab CakesCRAB CAKES1/2 lb Jumbo lump; Maryland-drained1/2 lb Special lump; Maryland-drained 4 ounces Bread crumbs; plain1 each Egg; beaten5 tablespoons Mayonnaise 1 tablespoons Parsley; finely chopped2 teaspoons Worcestershire 1 teaspoons Prepared mustard; wet type, yellow1 teaspoons Salt; Diamond crystal1/4 teaspoons White pepper 1-1/2 ounces Mustard sauce

Remove shells from crabmeat being careful not tobreak-up the meat. Mix egg, mayo, parsley,Worcestershire, mustard, salt and white pepper togetherwell. Add in bread crumbs.

Pour mixture over crabmeat and fold in gently butthoroughly to be sure not to break up the crabmeat.Fold by using a spatula. Refrigerate 1 hour beforemaking into crab cakes.

creamy. COOKINGForm into 3-ounce crab cakes. Place on cookie sheetand bake in 350-degree oven for 10-15 minutes untilgolden brown. Also can be broiled in oven. Finish withplacing Crab Cakes on a plate and drizzling Mustardsauce.


Play Us a Melody...

Few restaurants can match the quality dining experience that is afforded patrons of Weber’s.For decades its delicious fare, stellar service, elegant ambiance and marvelous wine selectionhave been attracting locals and visitors alike, solidifying it as an Ann Arbor institution that is alsoconsistently rated among the top restaurants in the state. And while these things alonecompare favorably to the competition, Weber’s has something, or someone rather, who gives itanother distinct advantage over other fine dining establishments.

Tim Knapp began working for Weber’s Hotel delivering room service to its hotel guests in thelate 1980s, as he worked to complete his psychology degree at the University of Michigan. Asowner Ken Weber recalls, one day Tim mentioned that he had another skill that he thoughtwould add value to the hotel--he could play the piano. Ken was more than impressed when heheard him play and offered Tim a full-time job as the restaurant’s dining room pianist.

Especially unique is Tim’s style, taking alternative rock songs mainly from the ‘80s andinterpreting them in a classical piano style appropriate to the most elegant dinner setting.What sounds like it could be a rendition of Bach or Beethoven turns out to be Pink Floyd’s‘Comfortably Numb’ or Depeche Mode’s ‘Enjoy the Silence.’

Weber’s is one of the only places that still has a live dining room pianist. “Yes, it’s costly,” saysWeber. “But we feel it’s an important part of our tradition. Tim adds a unique and wonderfulaspect to the dining atmosphere here at Weber’s.”

Tim Knapp, Weber’s Dining Room Pianist

Exceptional Event Accommodations

Weber’s meeting, conference and banquet facilities are second to none. Exceptionalplanning, flexible layouts and adaptive lighting, a gracious and competent staff, world-classfare, high-performing Wi-Fi, and supportive hi-tech equipment makes the newly-transformedWeber's Boutique Hotel and Restaurant the obvious choice for all of your events. With adozen meeting rooms of varying sizes, Weber’s has the ability to accommodate groups fromas small as 10 to as large as 350.

For decades, families have made Weber’s part of their holiday traditions, attending ourspecial Easter Sunday Brunches and our Thanksgiving Day Dinners. “Thanksgiving is ourbusiest day of the year,” says owner Ken Weber. “We commonly get more than 3,000 visitorsand serve up to 6,000 pounds of turkey.”

Weber’s is also Ann Arbor’s most popular venue for wedding receptions. In fact, it was namedthe best wedding reception facility in Michigan by Michigan Meetings & Events Magazine. It’sno wonder that on any given Saturday evening in the spring and summer you might find asmany as five wedding parties enjoying themselves with music, food and dancing. With theadded convenience of the hotel’s comfortable sleeping rooms, guests can celebrate into thenight without the need to drive home afterward. And our Resort Suite provides a perfect placefor the newlyweds to rest their heads in luxurious style.

From small trade shows, seminars, local business conferences and three-day conventions toholiday events, graduation parties, birthday celebrations and, of course, weddings... if youhave an event to plan, Weber’s can make it a success!



Hospitality is King at Weber’s

What makes a hotel great? The factors that contribute to a hotel achieving this highestof standards are many. The professionalism with which the property is managed,exemplary guest services and an abundance of amenities are just the beginnings ofwhat makes Weber’s Ann Arbor’s finest hotel.

At Weber’s hospitality is king. And that means from the time a guest passes through itsdoors, that guest is made to feel relaxed and at ease. “Having all of the comforts of homeis important,” says owner Ken Weber. “But equally as important is that we provide ourguests with the hospitality that conveys Weber’s genuine personality.” Ken says that hisstaff members care about their guests, and they deliver personalized service that reflectsthis. “Our customers tend to come back again and again. They get to know the staff ona first-name basis, and vice versa. It’s one of the advantages of being a family-owned,boutique hotel. Our employees are career minded. We’ve offered a profit sharing plansince 1965 that encourages the employees to work together toward the best possiblecustomer service. And that means that everybody benefits.” Ken is proud to employ 200and realizes that the longevity of Weber’s is due to the staff’s effort to build relationshipswith guests and take pride in its work. He is always thankful for the constant desire ofthe staff to represent the company at the highest level.

Guests at Weber’s also benefit from spacious rooms that are kept meticulously clean.The beds are comfortable and all the modern amenities are present: large-screentelevision, business desk, complimentary high-speed internet access, in-room coffeemaker, refrigerator, iHome radio and more. Perhaps the hotel’s most unique amenity isits indoor Atrium with Four Seasons pool, hot tub and sauna, which is accessible from

poolside rooms via spiral staircases and first-floor walk-outs. Also featuring a recreationarea, game room and the Cabana Cafe, the atrium is a magnet for families year ‘round.

Another critical criteria for comfort at Weber’s is its location. Situated only a few miles fromdowntown Ann Arbor and the University of Michigan campus, Weber’s affords convenientaccess to shopping, golfing, parks and other recreation. Meanwhile, it is positioned directlynext to the I-94 exit 172, which makes it easy to find and provides a quick 30-minutecommute to Detroit Metro Airport.

With its well-appointed guest suites, its recently renovatedlounge, the modernized lobby and the timeless Four Seasonspool and recreation area, hospitality truly is king at Weber’sBoutique Hotel and Restaurant.

Consistently rated one of the top hotels in Michigan, Weber’soffers a variety of getaway packages and special offers tomake your visit more enjoyable. For more information, visitwww.webersinn.com.


Sonja Weber has been an integral force behind the longevity and first-class style of Weber’s Restaurant and Boutique Hotel. Since the 1950s, Sonja has been frontand center greeting and catering to the restaurant guests as they arrived for dinner. She has connected with and helped to develop the serving staff, and has workedlong hours to ensure that the volumes of regular customers were recognized each time they returned.

With her distinct ‘European touch’ Sonja guided the restaurant in a city that was transitioning from a beer-and-wine tavern town to the more upscale liquor-servingrestaurant destination that Ann Arbor has become. Her knowledge and dedication kept Weber’s at the industry’s forefront during a time in the 1960s when it wasnecessary to drive to downtown Detroit and visit restaurants like the London Chop House, Caucus Club, Pontchartrain Wine Cellars, Joe Muer’s Seafood and Mario’s toget high-end meals and superior service.

Sonja was the ‘go-to’ person at this establishment for 40 years, and her legacy lives on within its walls. Sonja retired in the 1990s and still resides in Ann Arbor.

Sonja Weber

“”

A Dedication

byHerman Weber

Weber's Celebrates 75 Years of Hospitality

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