Muer’s Table + Bar, a restaurant following in the heritage of the Muer family, will open for business this spring at the former Tin Fish space at The Mall at Partridge Creek in Clinton Township. Longtime restaurateur Dave G. Muer will head up the operation.
The 300-seat eatery will feature a raw bar with a variety of shellfish, lobster, oysters, and clams, as well as a chef on-site creating made-to-order sushi. Steaks, chops, poultry, house made desserts, and other selections will be offered. In addition, the restaurant will have live piano entertainment, and serve craft beer, house specialty cocktails, and wines from around the world.
Muer served as maître d’ at the original Joe Muer’s restaurant at Gratiot Avenue and St. Aubin Street, which operated from 1929 to 1998.
In 2011, his uncle, Joe Muer, and Joe Vicari, CEO of Andiamo Restaurant Group in Warren, opened Joe Muer’s Seafood at General Motors Co.’s global headquarters at the Renaissance Center in Detroit. In May, a Joe Muer’s Seafood will open at the Doubletree by Hilton Bloomfield-Detroit (former Kingsley Inn at Woodward Avenue and Long Lake Road in Bloomfield Hills).
The two Joe Muer Seafood restaurants owned and operated by Andiamo Restaurant Group are separate entities from Muer’s Table + Bar and are not related.
“As a Muer, my compulsion to please dates back to my youth working with Uncle Billy, Tom, and Joe and has driven me to evolve as trends in dining out have,” says Dave G. Muer. “We carry the torch originally lit in Detroit in 1929. My experience growing up a Muer, and operating my own restaurant on Detroit’s east side for 33 years, has prepared me to continue to build on my family’s mission.”
Joe Crowell and Chef Don Throneberry, who will serve as general manager and executive chef, respectively, will join Muer.
Chef Throneberry’s experience in the industry started in the late ‘50s when he began working at the Book Cadillac Hotel in Detroit. Since then, he has served in positions ranging from sous chef to executive chef at Bobby Moore’s, Shipping Channel, Detroit Athletic Club, Mr. Paul’s Chophouse, and The Brewery.
“At Muer’s Table + Bar, our mission is to serve great food accompanied by memorable service,” Muer says. “Our customer is our number one priority. Whether our guests join us for lunch or dinner while shopping at Partridge Creek or for a special occasion, we want to ensure that their experience is consistent and of the highest quality.”
In addition to lunch and dinner service, Muer’s Table + Bar, located at 17420 Hall Rd., will be open for brunch. It also will offer private dining areas and a catering menu. The opening is currently planned for late March.
The restaurant is currently accepting applications for all positions. Applicants can email info@muerstableandbar.com.
