That New Place

09/01/2026

A friendly reminder to get your tickets to the Sowing Growth's fundraising dinner (the organization responsible for our weekly farm market).

Yours truly will be catering the dinner. Come join the fun on Sunday, September 20th.

Our menu:

Amuse bouche:
Lamb and Parmesan filled agnolotti, red sauce

Soup: French carrot soup

Salad: mesclun greens, lemon vinaigrette, whipped feta, Chardonnay poached pear, candied walnuts

Entree: braised beef brisket, red wine demi glace, garlic & tarragon mashed redskins, seasonal vegetable

Dessert: Michigan red haven peach tart, whipped caramel, red wine molasses glaze

Welcome to Sowing Growth’s Hello Fall Farm to Table Event 🍂Share an elegant 5-course meal with wine, prepared by local chefs, Ray Priebe and Carrie Ballou,…

08/31/2026

Aren't these salt and pepper shakers just precious? Our friend Conni gave them to the restaurant and we love them.

is open 7am-1pm today, Tuesday and Wednesday this week before our adventure in being a daily coffee shop is finished.



PD: our salt and pepper shakers as a frog prince on a lily pad. It's slightly skewed to the right. A bud vase of flowers sits behind it and our art display is hanging on the walls.

08/30/2026

The bright lights are shining in Williamston! All lights are a-go for our Sunday Funday.

We have a special feature for today only, a slow braised beef brisket with locally grown sweet peppers and onions served with cheddar grits and a fried duck egg. Come check it out.

Call-ahead seating is available 15 minutes before your arrival at 517-242-1810. Hope to see you this morning!

08/29/2026

It's that time of the week again when Carrie makes the chai.

Always made from freshly ground spices and fresh ginger.

Always made unsweetened, but Carrie makes our chai syrup too, if you prefer a sweeter version.

We accept call-ahead seating 15 minutes before your arrival at 517-242-1810. Hope to see you today!



PD: a pan of freshly ground cinnamon, cardamon, peppercorns, cloves, star anise, and of course, fresh ginger. It's ready for water to be added for steeping.

08/28/2026

Today's the day! It's . While you might be fooled into thinking it's carrot cake, it is actually a hummingbird cake.

Hummingbird cake is the national cake of Jamaica and is filled with pineapple, banana and pecans. It's then covered in a cream cheese icing.

Other specials:

Feature: Spanish frittata

Soup: Garlic

Quiche: bacon, onion, spinach and Gruyere

Galette: Michigan sweet corn & roasted tomato

French toast: cherry oat

Strata: sweet potato, zucchini, peppers, onions, tomatoes, chipotle, sharp cheddar



PD: three photos of an iced cake with pecans

08/25/2026

Come join our team!

We are looking for an experienced server with availability Thursday-Sunday.

We are small staff, but we are mighty! Work in a truly team environment and sit down with us for family meal at the end of every shift.

Please apply in person during restaurant hours on Thursday or Friday.



PD: our staff minus Reagan, our wonder duo, and Enson.

08/24/2026

Look at our newest salt and pepper shakers! Aren't they just perfect? They were a gift from our server, Reagan.

:
Monday-Wednesday: 7am-1pm
Thursday-Saturday: 8am-2pm
Sunday: 9am-2pm

:
Thursday-Saturday: 8am-2pm
Sunday: 9am-2pm

Hope to see you this week!

PD: two tea cups and saucers as salt and pepper shakers. They are adorned with painted flowers.

08/23/2026

Happy Sunday! I think this is the first Sunday this month that hasn't been overcast.

The sun is solidly behind our East Grand River buildings now for our Sunday photos. And the Williamson kids are back in school. Time flies.

Our Spanish frittata is our featured item today. And Carrie made a new savory galette, Michigan sweet corn and tomato pi. It comes with a fried egg and mixed greens with our signature lemon vinaigrette.

We accept call-ahead seating 15 minutes before your arrival at 517-242-1810.



PD: our classic downtown Williamston eastside view of a pastel sky before sunrise.

08/22/2026

Making slab pi has become Chef Carrie's latest obsession, and this rendition is August pear gingerbread.

Chef Ray made his latest obsession again for this weekend: the Spanish frittata. We sold out both days last weekend, so come find out what the fuss is about.

It's quiet on this rainy morning, but we always accept call-aheads 15 minutes before your arrival at 517-242-1810.

Hope to see you soon!



PD: two photos, the first a lattice topped slab pear pi with a pi symbol in the middle of the square.

The second photo is our weekend Spanish frittata. The baked egg dish is full of potatoes, caramelized onions, mild goat cheese, rosemary and parsley. In front of the frittata is our dressed mixed greens. Hidden from the photo is the chicken breakfast sausage.

08/21/2026

Going, going, almost gone!!

It's been a successful ! This beauty is a layer of burnt sugar cake sandwiched by two layers of orange cake, filled with our raspberry rhubarb blood orange marmalade, covered in brown butter icing, and finally, the cake is garnished with rosettes topped with dried blood oranges slices (we dry them ourselves).



PD: two pictures of our cake as described above.