Hello to Enclave 201, but Not Goodbye to Sparks BBQ

A rebrand and a new direction for this downtown TC eatery

There’s good news for barbecue aficionados in northern Michigan: Sparks BBQ in Traverse City is not going away.

The popular barbecue spot, which closed earlier this year, will return in the summer as part of a reconfiguration of its former space in the 200 block of East Front Street in Traverse City. Sparks BBQ will reopen as al-fresco dining at the back of the rear parking lot and along the Boardman River, creating a one-of-a-kind space in downtown Traverse City.

Popular go-to’s such as pulled pork, brisket, and smoked chicken thigh will return, along with sides like baked beans, cornbread, mac ‘n’ cheese, and Sparks Famous BBQ Sundae—not a dessert but a concoction of creamy coleslaw, baked beans, pulled pork or chicken, and “Original BBQ Sauce,” layered twice in a pint glass.  

Inside, the space has been reimagined as Enclave 201, serving casual American fare with a twist. And upstairs? Encore 201, the nightclub, thrives.  

Switching Gears

For owner Dean Sparks, a self-taught pitmaster who launched his barbecue businesses in a food truck a decade ago, the revamp makes sense and binds the three businesses together. 

“It’s kind of my dream,” says Sparks, an architect by profession who spent years perfecting the art of barbecue in his backyard. “I’m wearing three hats—one for a barbecue place, the second for a restaurant with American cuisine, and a third for a nightclub—all in the same building, with me as the building owner. It’s one of the benefits of moving Sparks BBQ outside.” 

Purchasing the building a year ago has enabled Sparks to make changes to the building and to the menu. He was unable to make some equipment changes to the kitchen because of lease limitations, which prohibited expanding the menu.

“Customers were constantly asking for French fries and hamburgers,” he says, noting it wasn’t something he could do without a kitchen hood. “For most people, barbecue means something from a grill—burgers and steaks.”

Despite the popularity of his barbecue, produced from 100 percent-wood-powered smokers, Sparks was well aware of his menu restraints.

“We noticed through the years that it was difficult to sell exclusively barbecue when there is three feet of snow outside,” Sparks says. “Barbecue was popular in the summer but not so much in the winter.”

A New Concept

His new concept, Enclave 201, opened in early April. The restaurant serves typical American fare: burgers, sandwiches, and French fries, and also much more. 

His twists include Chicken and Waffles, “a fun Southern classic dish,” topped with bacon and pepper jam and pure maple syrup, Sparks says, and Pear Brandy Pork Tenderloin, a pork tenderloin served with sauteed pear slices and a pear brandy cream sauce reduction. 

A family favorite is the Kickin’ Meat Loaf, a blend of ground sirloin and chuck, bell pepper, onions, and carrots, glazed with a cumin, honey-infused ketchup. The entree is served with roasted fingerling potatoes and green beans. 

“The menu is a blend of what customers wanted, what we wanted—what my wife wanted,” he says. “These are flavors our family wants to share with the world.”

The influence of his wife includes vegetable eggplant parmesan, calamari, and Panzanella Salad, featuring mixed greens with red and golden beets, pickled red onions, Burrata cheese, croutons, pear, and red wine vinaigrette.

The appetizers and soups are not traditional bar fare. Instead, you’ll find Whipped Feta Dip, Street Corn Dip, and Roasted Brussel Sprouts. With the change in clientele inside, wine and cocktails have also become more popular.  

Inside, Sparks has made some renovations and changes. There is a new, shorter bar with a warm wood feeling to match the early 20th-century vibe. A new wall separates the bar from the dining area, and an entry host stand has been created to better serve incoming guests. More curtains have been added to better light control during the day and create ambiance and a sense of privacy.  

“The whole experience is a huge upscale step from Sparks,” he says. “The devil is in the details. I wanted anything we put in this building to give the feeling of having been here forever. It was imperative that the floor plan flows logically with the renovations. With the new layout, we were able to do that.”

A Trio of Businesses

“The feedback has been incredible—everybody is raving about the food,” Sparks says, noting a soft opening with family and friends was held in early April. “People are acting as though we are Traverse City’s best-kept secret. We kept this all under wraps until we were ready to reveal it.”

Moving Sparks BBQ outside and taking advantage of the summer outdoors will allow the barbecue to thrive as its own little food court. Sparks has applied for a liquor license, and says the riverside location will add to the appeal.  

“That coupled with being on Cass Avenue right outside the tunnel,” he says. “It’s one of the most foot-traveled north to south routes in the city. We’ll be the first restaurant people hear, see, and smell coming out of the tunnel from the beach.” 

Sparks intends to rebrand the whole building as 201.

“We want to be the fun destination for the downtown district,” he says. “We want to be a place where people can go and have multiple things to do. You can have a dinner date at the restaurant and then go upstairs and dance and have a blast.” 

As Sparks BBQ, Enclave, and Encore move into the future, Sparks plans to launch a series of promotions and discounts to inform people of the changes and let them know Sparks BBQ will be around this summer.   

“It’s been very flattering,” he says of the concern about Sparks BBQ. “We never said we wouldn’t come back. We’re just putting Sparks BBQ away in the winter like people would a grill. We’ll bring it back out in the summer.”

Find Enclave 201 and its sister businesses at 201 E Front St. in Traverse City. (231) 633-7800

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