You’d be hard pressed to find a more die-hard Detroiter than Grand Trunk Pub owner, Tim Tharp. He even helped create local currency. Indeed, Tim is all about keeping it local and that hometown spirit is what Grand Trunk Pub is all about – from the historic roots of its name to the focus on serving all Michigan food and beer all the time, including Kowalski Sausage, desserts from Sanders and Faygo Pop in the glass bottles.
Read on to learn why Tim is all about being “Michigan Made,” what his favorite Michigan brew is and yes, why he does have a culinary background.
1. How did you get interested in the restaurant business?
I lost a bet.
2. How did you decide upon the concept for Grand Trunk Pub?
It was a pretty simple two step process. As we worked on the menu and beer selection during our first year of business, it became clear that it is just a lot easier and rewarding to serve the best instead of trying to discern what is acceptable or mediocre. Maybe in the short-term there is more profit margin in mediocrity – but I like the word sustainability – especially when it comes to success.
Then we realized that the best stuff is made in Michigan.
3. Why was it important to keep the Grand Trunk name?
It honors the historic use of the building – as The Grand Trunk Railroad’s ticket station – Detroit is very attached to its past and what came together to make it great. The railroad companies are a fascinating and often overlooked aspect of Detroit’s success. The automobile may have clinched it – but the railroad made the distribution of people and product possible well into the 1900’s. It was what moved our ancestors here. It’s a thrill to be able to still imagine the destinations and dreams of our forefathers as they approached the ticket
counter right here – but now as we approach, we are selecting a tasty destination somewhere in Michigan. Is that cheesy? Probably – but I enjoy it.
4. Why have Detroiters taken to Grand Trunk the way they have?
We Hustle Harder© and the customers feel it. We don’t use the major food distributors, so we can avoid processed foods and source locally – we patty our own burgers, chop our own veggies, and make it all from scratch. You can taste the difference. People can sense the enthusiasm and the passion in our staff. I think people come here because they believe in the beer and they believe in the commitment to local products and the community.
5. What makes Michigan beer different from your average brew?
Heart and Soul. These brewers pour themselves into their craft – it lights up their eyes. How could you not want to drink a beer – while you are sitting next to the brewer that made it? Also you can drink it knowing it has not been bruised and bounced across the continent via diesel – belching greenhouse gas. Our kegs mostly come from a 150 mile radius. You are supporting your neighbors! And they are going to support you. It all just tastes a whole lot better.
6. What’s your favorite Michigan brew to kick back with on a summer night?
Axl Pale Ale – by MIP productions in Royal Oak. Great peeps makin’ great beer.
7. You’re a native Detroiter. What does this city mean to you?
Can we fit my book in here? It’s only 117 pages so far.
8. How did you come up with the concept for Detroit Cheers?
I was at the Park Bar with [owner] Jerry Belanger – I had the idea of passing wooden nickels like they do at the beer festivals. We would give them out to customers as an incentive to go from Grand Trunk Pub to the Park Bar and vice versa. Jerry liked it and stewed on it for about a month. When he called me back, he was already off and running in the direction of printed currency. It has been a lot of fun, and got a lot of press about how important it is to spend your money in Detroit – not at Applebee’s.
9. What’s it like to live above the bar?
It feels like being thrown back in history – I am the tavern keeper of Grand Trunk Pub in Old Detroit. I keep watch for the British.
10. What’s your culinary background?
I have loved to cook since I was young and I have been eating since I was born. So, I definitely have a culinary background. I have no classic training – but the great thing about cooking is you can keep learning your whole life and pick up new techniques and tastes. Detroit is an amazing culinary environment because the top chefs are accessible and the community is very mutually supportive. We have had some of the city’s best chefs from 5 star restaurants come cook with us here in our little pub kitchen. Everyone has fun, everyone learns.
