The Tribune

Making Headlines in Northport

April 8, 2016

Even for those who live in northwest Michigan, it wouldn’t be a stretch to say the village of Northport is off the beaten path; its own website calls it "Leelanau County’s bestkept secret." Eric Alchinn, operating partner/ head cook at The Tribune, one of the newest restaurants in this charming waterfront hamlet, concedes, "It’s true. Northport is definitely a destination. You don’t just stumble onto it, but people do find us."

COMING HOME

Before people could find his new restaurant, however, Alchinn had to find his way back home. In 2014, the Suttons Bay native was living in East Lansing and in his 10th year with the successful 300-seat Dublin Irish Pub. Running a neighborhood cafe in Northport was the last thing on his mind, but thanks to longtime local residents Ray and Thea Kellogg, he is now living the dream he didn’t even know he had. "They are the ones who made it all happen," said Alchinn. "This building, which had housed the Ship’s Galley pizza parlor for 20-plus years, was up for sale, but it was literally collapsing on itself and in danger of being torn down. It had been a fixture in the town for over a century and the Kelloggs bought it because they didn’t want to see this corner become a parking lot. They were contemplating what to do with it when my sister Megan came into the picture. One day she called me and said, "˜Do you want to move back Up North and open a restaurant?’ And I said, "˜Where?’ And she said, "˜Northport.’ And I said, "˜No way.’ Having grown up in the area, I knew the town and I also knew that there was no infrastructure there. Businesses had moved out because of that."

Alchinn’s sister finally convinced him to check it out and he discovered that, since he had last been in Northport, the town had built a public sewer system and completed a $2 million marina renovation.

"I also saw that there were at least 10 new businesses and I realized that I could be part of that whole rejuvenation," said Alchinn. "That excited me. Megan and I met with Ray and Thea, I gave them a light business concept and they loved it, so we said, "˜Let’s do it!’ I quit my job and hopped on the bandwagon."

The brother-sister team formed a business partnership with the Kelloggs and their son Mark, and the five began formulating plans for the restaurant at once.

EXTRA, EXTRA, READ ALL ABOUT IT!

While Alchinn and Mark Kellogg, who has a carpentry business, began work on the building, gutting it almost completely, Alchinn’s sister began researching its history. She discovered that it had originally been home to the Northport Tribune and that inspired the new restaurant’s name.

"Our designer found the original font for the newspaper and that’s what we used for our menu and the sign on the building," said Alchinn.

The rest of the decor echoes that past, as well, with framed historic photos lining the new whitewashed tongue-and-groove walls and old doors, windows and an ice chest finding a fresh purpose. The transformation took an entire year.

"We hired out the electrical and plumbing to local contractors, but Mark and I and another guy did all the finish work ourselves – everything you see – with locally sourced materials," said Alchinn. "We basically restructured the entire building to make it last another 100 years."

During construction, Alchinn met his neighbors.

"You get to know every person in town," he said. "They all came in at one time or another and they wanted to know what we were going to do when we opened, what the menu would be like. We knew we wanted to do breakfast and lunch and the ice cream window – we had looked around here and we felt that was what was missing – but we didn’t do a menu until we talked to the people here. We wanted their input. And we found out that they wanted simplicity – nothing too fancy, just high-quality, approachable food. They also wanted a place that was consistently open, to know that we’d be here even in the slow season."

LIVING OFF THE LAND – AND WATER

opened Jan. 16, 2015. "What people had told us coincided with the ideas that we ourselves had," said Alchinn. "Everything is made in house, from scratch, and farm to table is a big thing for us. We use about 37 Michigan farms and other suppliers, and most of our ingredients are right from this area. The produce is so good here. We are absolutely spoiled. People from elsewhere think of Leelanau County as tourist country, but it’s also farming and fishing – and foraging – country. When fresh fish is here, it’s all over the menu. In spring, it’s morels, ramps and fiddlehead ferns."

The Tribune’s specialties include giant, fluffy house-made biscuits, which make the biscuits and gravy a big menu hit. "We can hardly keep up with demand," said Alchinn.

Eggs Bennie (Benedict) with house-made hollandaise and house-cured lox, ham or asparagus in season is a favorite too, as is the French toast, stuffed with fresh strawberries in season and always topped with PA Brown’s local maple syrup.

"Part of the reason I love doing breakfast is being part of the start of somebody’s day. We have a great group that comes in almost every morning. It’s a place where locals gather, especially off season."

The lunch crowd is also a loyal bunch and the chef ’s counter has become a favorite place to sit and watch the cooks in the gleaming open kitchen making burgers, salads (try the roasted beet with bacon, sliced almonds, feta and lemon vinaigrette) and signature sandwiches (club, turkey Reuben, chicken BLT and meat loaf).

"We love the interaction with people there, the lively conversations," said Alchinn.

A SENSE OF COMMUNITY

Alchinn acknowledges he had to earn the trust and respect of local customers and suppliers.

"You could never have this kind of personal relationship in a big-city restaurant. That’s what’s so special about being in a small town. It has been a wonderful experience to have been able to meet and get to know all of these people and to become a part of it. Our neighbors are some of the greatest anywhere."

When warm weather comes, those neighbors step back to share their town and their favorite spots with part-time residents and visitors who arrive in droves by car, bike and boat.

"It’s an amazing thing here. You have a year-round population that’s less than 600 and then, all of a sudden in summer, that number triples or quadruples," said Alchinn. "But, in the wintertime, it’s the local people, the regulars, who keep you going. I’m happy with what I’m doing here. I think we’ve found a niche in Northport. We feel like our restaurant has fulfilled a need and the community is incredibly supportive."

The Tribune is located at 110 E. Nagonaba Street in Northport. They are open Thursday– Tuesday, closed Wednesdays. Winter hours: 8am–3pm, offering breakfast or lunch all day. Summer hours (beginning in May): 8am–11am breakfast, 11am–noon Power Hour (breakfast or lunch) and noon–5pm lunch. The ice cream window is open until 9pm or 10pm in summer. For more information, private dinners and catering, visit northporttribune.com, facebook.com/eatatthetribune or call (231) 386-1055. $