COMING SOON
430 E. FRONT STREET
TRAVERSE CITY, MI 49686
Catch Our Upcoming Events
We’re taking over the kitchen at Charles and Reid twice this month! Once on Monday, November 17th, starting at 4 PM and once for brunch on Sunday, November 23rd from 10am to 2pm —and we’ll be cooking until we sell out for both events. We’re taking everything you love about Charles and Reid (amazing dough, great sauce, friendly service) and we’re adding Oysters on the half shell and our own twang. Expect an Umbo-style menu full of seasonal flavor, playful technique, and a few dishes you won’t see anywhere else. It’s first come, first served, so grab your friends, come early, and let’s make a night of it.
There are no tickets for this event and food is sold on a first come, first served basis!
Dinner Takeover Menu:
Oysters on half shell
Radicchio Salad: hazelnuts, pear butter, Brie, shaved apples
Calamari pie: spicy tomato sauce, aioli, chopped pickled japalenos
Clam-Pep pie: garlic cream, lemon-chimmi, pepperoni, herbs
Lobster Pie: Chile jam, shallot, brown butter, lemon, butter poached lobster
A La’ Modes: horseradish cream, red potatoes, broccolini, rare beef, horseradish
Ricotta Donuts: carmel, diced apples, candied nuts
Brunch Takeover Menu:
Oysters on the half shell
Citrus Salad: olive oil, salt, shaved fennel, whipped ricotta
Love You Lox Pizza: cream cheese fondue, red onion, caper, lox, arugula, everything spice
Benedict Pizza: spinach pesto, ham, lemon dressed shaved asparagus, poached egg, Hollandaise topper
BEC: bacon jam, scrambled eggs, American cheese, crispy bacon
Shakshuka Focaccia: peppery tomato sauce, poached egg, herbs, spiced butter
Mini-Cinny: pecans, orange zest, cream cheese
When cooking and winemaking meet with shared intent, something special happens. Join us on December 13th at 6:30pm as Umbo and Aurora Cellars present a dinner that explores the connection between the plate and the glass — a reflection of the region, the season, and the people behind it. Get into the celebratory spirit of the season and join us for a five course meal paired with five of our favorite Aurora Cellar wines.
Menu:
Mediterranean Seabass Crudo: citrus marmalade, fennel pollen, olive oil, caper berries, ricotta
2024 Sauvignon Blanc
Celery Salad: shaved celery, cashew crema, hazelnuts, apples, frisee, brown butter crouton
2023 Pinot Blanc
Roasted Sturgeon: Whey reduction, creme fraiche, smoked beets, shallot, dill
2021 Pinot Noir
Beef Short Rib: Loma farms grits, cippolini onions
2021 Blaufrankish
Tart Cherry Crepe Cake: Toasted almond, michigan tart cherries, cream cheese frosting
Brut Rose
Dietary restrictions cannot be accommodated at this time.
Help make Florian East's second Oyster Stout - we shuck, you sip and slurp then return in February to try the beer we make from your shells!
Welcome to our first of two Oyster Stout Parties in partnership with Florian East Lagers & Ales! Will, the owner and head brewer of Florian East, has a long time dream of brewing this historical style once popular in the North East. Who better to help make his dream a reality than us, Detroit's favorite shuck shop’s expats - Cameron Rolka and Sarah Welch - formerly of Mink & Marrow. They’re ready to talk about their new project, Umbo Traverse City if you’re ready to sip & slurp & listen!
So join us at Florian for a fun-filled evening of shuckin', sippin', oyster slurpin' and socializin'. Your ticket gets you half a dozen of our favorite oysters, a Florian East beer, and a discount code to join us in February when we release the Oyster Stout your spent shells helped to make! And don't worry, we wouldn't go all that way without bringing some other snacks for a la carte enjoyment!
Don't miss out on this unique opportunity to indulge in the best oysters while contributing to a delicious creation from one of the region's best new breweries. Grab your friends and head to Hamtramck cause we will be a Florian East Lagers & Ales from 1pm til close making beer dreams come true. See you there?
Join us December 13th at 4:30pm for our first Northern Michigan Oyster Workshop!
Class will start with a discussion on everything you need to know about oysters, from varieties, and farming methods, to flavor profiles. While we have a lively discussion talking about oysters, we will also talk about wine pairings from Aurora Cellars (and beyond!) that accompany and accentuate these tasty bivalves.
Once we get all that silly talk out of the way, we get down to business. Chef Cameron will demo proper and safe shucking techniques. Every guest will have their own oysters to practice shucking and tasting ranging across different "merroirs" and harvesting regions. Chef Cameron will be providing one on one instruction as needed. Guests will be able to sip wine, slurp oysters, and dabble with varying combinations of our classic accoutrements.
Everything you need to shuck will be provided.
We will have a wide variety for you to try, and class will conclude with your belly full of oysters, wine, and your new found knowledge (and skills!) about oysters.
Shucking knives available for purchase!
Our food has a story and we like to share that story with everyone…
We have many options for feeding you a meal. And we love a good party. So whether it’s stationed meals for those who prefer a more casual experience or a family style sit down affair to spark conversation, we can work with you to curate your perfect event. Regardless of the service style, we honor every detail. From interactive workshops to hot dogs & caviar, we're available to pop in at your house until we open the doors to ours. Let us take the load off and entertain you and your guests this holiday season. Whatever your event dreams may be, we are here to make them a reality.
Let us bring a taste of Umbo to you this fall!
BE SURE TO CATCH THE LATEST…
Our Founding Team
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Our Chef - Cameron Rolka
Chef Rolka has worked in a wide array of establishments, from 3-Michelin star Martin Berasategui in Spain to some of Detroit's best restaurants, (Dime Store, Republic Tavern, Takoi in exile, Takoi, and Marrow.) His role in the opening of such prominent Detroit restaurants led him to the opening of Mink in Corktown, Detroit in November 2019. Mink is a small 17 seat restaurant featuring a seasonally influenced and constantly rotating selection of oysters, a seafood based tasting menu, caviar service, and a wide selection of curated tinned seafoods. Impeccable sourcing from local farms, a diverse list of oyster farms, sustainable seafood, and high end ingredients sets chef Rolka apart. Cutting his teeth at Mink served as the perfect training ground for the launch of Umbo.
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Our General Manager - Sarah Welch
Sarah Welch is a Founding Member and Partner at Marrow. She is also the co-Founder of seafood-centric restaurant Mink in Detroit's Corktown. Marrow was voted a semi-finalist for Best New Restaurant in the country by the James Beard Foundation in 2019, and in that same year was named one of the top new restaurants by Eater. Since then, Sarah has been nominated four times for James Beard Foundation's Best Chef in the Great Lakes category making it to finalist in 2023. Sarah competed in Top Chef: Houston in 2022 and was one of 3 finalists. Sarah trained formally at the renowned International Culinary Center in NYC after getting a business degree at Michigan State University. Her time as chef and partner at Marrow & Mink respectively has primed her appetite for her debut running the front end of Umbo.
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Quality Control - Angus Eugene Welch
Angus oversees Umbo’s most essential operations: quality control, team morale, and snack security. With a background in persistent observation and a nose for detail, he ensures every product and process meets the highest standards—especially if treats are involved. Known for his calm leadership style and unwavering commitment to office culture, Angus brings a balance of both discipline and delight to the workplace. When not performing site inspections, floor managing, or supervising meetings he can be found frocklicking around the outdoor parks of Traverse City in search of life’s next great adventure. While he’s been known to engage with newcomers with a bit of intensity and fervor, he’s really just a silly little guy. Most times you can find him in his favorite cold floor spot engaging in his favorite professional development activity: napping with a purpose.