A remodeled interior awaits patrons at the Marq. The Marq
A sample of the menu available at the Marq. The Marq
The Marq plans a mid-March opening date. The Marq
The renovated restaurant will focus on local food. The Marq
The Marq restaurant in Marquette. The Marq
As the local food movement continues to gain traction, The Marq, which is weeks away from opening in downtown Marquette, is looking to bring as much local food to the table as possible.
The Marq, soon to be the newest addition to the local food scene in Marquette, is all about local, local, local.
"It's about supporting our local community, local agriculture in the state of Michigan, sourcing U.P. products when possible, beyond that, Michigan products, just trying to keep those food dollars in the state for sure," says The Marq co-owner Austin Fure.
Fure is joined in the new endeavor by fellow Marquette natives and friends Edward Manson, also a co-owner; Josh Morrison, general manager; and George Stein, who owns the building next to the Upper Peninsula Children's Museum along Baraga Avenue, where The Marq is housed. The four are looking to create a farm-to-table restaurant with an emphasis on good quality food, drink, and service.
"It's about telling a story, too," Fure says. "It's about supporting local agriculture. It's about supporting local farmers. It's about them spending those dollars that we give to them, keeping that in the U.P., keeping it local."
But more than anything, it's about the food.
Morrison described the restaurant as a locally-oriented gastro pub, providing seasonal menus that will vary throughout the year.
"Seasonality is a big thing for us," Fure says. "It goes back to sourcing a better product. Obviously, a tomato that you get at the end of August is going to be much better than a tomato you're trying to get in the middle of January. It's kind of a no-brainer."
Fure, who will be the head chef in the kitchen, says as much food will be prepared from scratch as possible, including fresh, daily-made pastas.
"As well as the community, a lot of these farmers are very excited to have an out-source for their product, somewhere where they can sell to and then go there and experience what people are doing with their products," Fure says. "I think that's equally exciting for them as it is for people in the community to eat these things."
The menus will be crafted with a plan to get as much use out of locally-available food as possible. Spring and summer menus will be lighter and more vegetable-centric, while fall and winter customers can expect heartier meals of braised meats or pastas.
"Our philosophy is do something and do it well, not just do something to do it," Fure says.
That doesn't just apply to the food.
Manson is also the bar manager at The Marq. Along with a lineup of locally brewed beers and a tasteful wine menu, Manson will be creating cocktails to delight the palate.
"The cocktails are going to be classic cocktails, with a little more love put into them," Manson says.
The restaurant, which has been roughly seven years in the making, has a soft opening timeline for this spring. The group of friends is just waiting on a liquor license.
For now, the men have a few weeks to put final touches on their menus and on the overall atmosphere of the restaurant.
"We want it to be a place where you can bring a date, but also feel comfortable just getting off the trail mountain biking, or still in your ski stuff," Manson said.
The plan is to start simple, opening Tuesday through Sunday for dinner with hopes to add a Sunday brunch in the future.
Fure says the price points on the menu may be a little higher than folks are used to, but hopes customers can look past that to the overall mission of the restaurant.
"You're spending a little more because we're paying a little bit more to source a better product," Fure says. "Also, those dollars are staying in your community, they're not going back down on a semi that's going to Chicago or Ohio or Indiana. They're staying in the area.
"I hope people are able to see the long-term," he says. "Eating local and sustainably-sourced and potentially organic is not only going to taste better, but it's better for you."
To keep up with events at The Marq and stay tuned in for their opening date, check out their Facebook page.
Jackie Stark is a freelance writer in Marquette, Michigan. You can find her on Twitter @LoveTheYoop
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