Welcome to Archie’s Social House

Beloved food truck takes up residence in popular TC brunch spot

By Geri Dietze | Aug. 12, 2023

The folks behind Archie’s Food Truck parked their rolling stock this past May and moved to a permanent location at 237 Lake Ave., just on the edge of downtown. (The site was previously occupied by Benedict, and before that, Patisserie Amie—a brunch dynasty, if you will.)

Jon and Nick Petrie, Archie’s chef and manager respectively, are the guys behind Archie’s Social House, and their dad, Dave, was the founder of Archie’s Food Truck. So, who is Archie? Joseph “Archie” Ely was Dave’s dad, a beloved family patriarch, pretend tough guy (whose nickname derives from popular TV curmudgeon Archie Bunker), and doting grandfather to Nick and Jon.

The families were something of an anomaly in these times, as the Petries lived right next door to their grandparents. Archie cooked breakfast for Jon and Nick on school days, and the whole family shared a meal every week featuring their grandma’s home cooking. Manager Nick Petrie explains that his grandfather was “well known in Grayling and a really nice guy who would do whatever he could for people.”

Though Archie passed away before his food truck or restaurant namesakes came to fruition, his legacy lives on. On their website, the Petries say, “Using some of our Grandma’s recipes and some of our own, we made a menu that was full of comfort foods we had growing up, but with a twist of our own. We paid homage to Archie’s family oriented mentality with farm to table, where we strive to give back to the community by keeping our produce local whenever possible.”

The Right Spot

The food truck began rolling through northern Michigan in 2018, but there was hope for a more permanent home for the dining concept.

“We always dreamed of having a brick-and-mortar location,” Jon says, and finding the Lake Ave. site seems especially auspicious. One of Jon’s first dining experiences when he moved to Traverse City to attend culinary school in 2014 was to eat at the renowned Patisserie Amie, the current site of Archie’s. “It’s such a good feeling to be in this space that was such an inspiration for me as an 18-year-old just trying to find my way,” he says.

So, did the stars align, or was Grandpa Archie looking on when they found their current location? (You decide, but we’re leaning toward Archie.)

Urban-chic influences define the space both inside and out. The interior is light and airy, with lots of greenery and local art. Simple wooden tables and chairs, plus an expansive wooden bench-style seat strewn with comfy pillows, accommodate 45. The patio currently seats 35, but will be expanded at a future date. Patrons can sit comfortably under the striped awning and umbrella tables; in colder temps, outdoor heaters will cut the chill. The whole vibe is welcoming and bright, and guests are encouraged to hang out over breakfast, brunch, lunch, and coffee.

Fans of Archie’s Food Truck have made a smooth transition to the Social House, and it’s obvious that customer loyalty is alive and well. Nick says that unlike when they were working in the truck, he and Jon can walk the floor and get to know their customers. Plus, putting down roots has created an entirely new customer base, many of whom have quickly become regulars, and the Petries are offering a neighborhood discount to residents of the Old Town and Midtown neighborhoods.

Jon says that they are “extremely happy” with the new iteration of Archie’s, and that they “are getting tons of good feedback about the menu,” both from customers and staff.

The Perfect Dish

“If we can’t do it perfectly, then we won’t do it.” So says Jon about Archie’s menu, which is centered on New American cuisine and emphasizes fresh, local, and seasonal dishes.

And since the spotlight in this issue is on ingredients, it’s no coincidence that the Petries are dedicated to sourcing the finest building blocks for their food. Think about this lineup used in the restaurant: Bay Bread Co., home of hand-made, from-scratch artisanal loaves; Bashobean Family Farm, for pesticide-, herbicide-, and insecticide-free produce; Ebels General Store, famous for their smoked meats, among other things; Old Hickory Beefalo Farm, for nutrient-rich, grass-fed meats; Higher Grounds coffees, supporting global fair trade since 2001; Grand Traverse Sauce Company, home of locally sourced condiments; and Light of Day teas, Michigan’s (and North America’s) only Demeter Certified Biodynamic® TEA farm, a holistic, sustainable form of agriculture.

What do all of those amazing ingredients turn into? On the breakfast side, griddle items include challah French toast and pancakes, and Belgian waffles are elevated with add-ons such as strawberries and cream; a Nutella drizzle with wafer bits, hazelnuts, and whipped cream; bananas Foster; or blueberry and lemon curd.

There’s the Cheese Blintz—for breakfast or dessert—filled with sweetened ricotta and then lightly crisped in clarified butter. Build-your-own omelets and eggs Benedict—from the traditional with thick-cut ham, to the inventive—are huge favorites. (Must-trys include the Short Rib Benny with tarragon oil, onion crispies, and poached eggs or the Mushroom Benny made with local mushrooms, bacon, and poached eggs. All versions topped with rich house-made Hollandaise.)

Vegetarians and vegans will like the Avocado Toast with roasted corn, pickled red onions, avocado, and cilantro (cotija cheese optional) on multigrain bread. Or the Tofu Scramble, marinated tofu, spinach, bell pepper, onion and avocado topped with black lava salt.

I Wanna Hold Your Handheld

Speaking of vegans, the Vegan Sammi is piled high with tempeh bacon, avocado, tomato, lettuce, and pesto kewpie (kewpie is Japanese mayo), served on ciabatta.

Meanwhile, food truck fans will be happy to see Chico & the Man, the brand’s avocado black bean burger, with goat cheese, greens, and roasted red bell coulis on a brioche bun.

Carnivores should opt for the Brunch Burger, two beefalo patties with bacon and avocado, topped with a fried egg, maple aioli, and onion crispies; or the Townie 2.0, double beefalo patties with the works.

We also like the C.C.B. (Chicken Cordon Bleu) with parm-encrusted chicken breast, sliced ham, Swiss, sundried tomato aioli, and butter lettuce on a fresh brioche bun. Oh, and there’s a Monte Cristo on fresh challah French toast, as well as a taco trio of  blackened whitefish.

As if that weren’t enough, you’ll find fresh salads, specialty lattes, and daily specials to keep you coming back.

Coming Attractions

When Northern Express spoke to the Petries, the full liquor license was on its way, “any day now,” Jon says. In keeping with the brunch vibe, patrons will soon enjoy flights of both bloody Marys and mimosas, among other offerings. Nick adds that the future bar will include some local beers and wines, and the top-shelf spirits will all come from local distilleries.

Also on the horizon: Archie’s Food Truck will be remodeled this year, and the Petries hope to open it next spring as a satellite location featuring the original Archie’s menu.

In terms of the future for the restaurant menu, Nick says that they would like to “lean into the social house aspect,” by offering a small plates menu and cocktails in the evenings, with the possibility of entertainment.

Find Archie’s Social House at 237 Lake Ave. in Traverse City. (231) 421-1900, archiesfresh.com