May 06, 2014

On May 12, Herman Weber, the founder of Weber’s Restaurant And Boutique Hotel celebrates his 100th birthday. In honor of his legacy, the 77-year-old restaurant will host a four-day celebration feast, May 12-15.

Today, Weber’s is an Ann Arbor institution and an American classic. It has built a loyal following that spans multiple generations – like its owners. Herman remains part of Weber’s daily culture; but can be found, most often behind the scenes. Herman’s son and Weber’s President Ken Weber, along with grandson Michael Weber – vice-president of food and beverage operations, and 200 staff are a part of the day-to-day business.

The father, son and grandson team have a total of more than 140 years of food, restaurant and hospitality experience. The multiple generations of family involvement can be seen in the décor and the food and drink offerings.

Classic American dishes originally put on the menu by Herman -- like roast duck, prime rib of beef, Lake Erie Perch, London Broil and oysters on the half shell -- have never waned in popularity as other steak houses come and go with the trends.

The addition of contemporary dishes like Miso Sea Bass, Acadian Redfish, Organic Michigan Arugula Salad, Kobe Beef Sliders and craft beer by Wolverine State Brewing Co. were influenced by the younger Weber generations.

Today, the facility has a recently refaced and room-refreshed boutique hotel, an upbeat lounge featuring live entertainment and dancing nightly, an extensive wine cellar and craft beer list. The restaurant bakes preservative-free bread and pastries daily in its onsite bakery and prepares homemade ice cream using Michigan dairy. Weber’s prides itself on serving fresh catches from Michigan’s Great Lakes and seafood sourced from prestigious Foley’s Fish of Boston.

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