Business Profile: AppleWood Eatery brings a piece of New York to Escanaba
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EDITOR NOTE: The Daily Press will be featuring a series of articles on local businesses, highlighting their history and what makes them unique. The series will run on a regular basis in the Daily Press.
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ESCANABA -- Under a yellow-and-red striped canopy on Ludington Street in Escanaba, AppleWood Eatery recently celebrated 10 years in business.
Years before owner Macy Neumeier started the restaurant, she said she used to take her young nieces on walks, stopping at 1307 Ludington St., which was then a bakery called Cake Sera Sera.
"I remember coming in here and thinking, 'This is the most beautiful space in Escanaba,'" said Neumeier.
She said that in the bakery's days, the building's interior looked pretty similar to the way it does now.
"(The former owner) had done all the remodeling; they revealed the original ceiling; they revealed the brick wall; the drop ceiling, they put that in," Neumeier explained.
Under Neumeier's ownership, what had been an office was opened up, converted into a nook for additional customer seating. When the Daily Press visited on Friday, armchairs and small round tables occupied this area, which is just slightly set apart from the main dining room and its rectangular tables.
The exposed brick wall was coated with a sealant at the behest of the health department, Neumeier said. She said that she was very nervous when workers began covering her "beautiful" wall.
"I didn't want that wall wrecked in any way, so I was very cautious. He started putting it on -- rolling it on -- and it looked like blue milk. And I just started freaking out, but then when it dried, it was like a clear glaze," she remembered.
"I love it. Because then, once it was sealed and glazed, it like brings out all the colors. When the sun is shining, it adds reflection. And plus, it seals and protects the brick from crumbling," said Neumeier, admiring the bricks that line the long west wall.
Before AppleWood evolved into a full-service eatery with a liquor license, Neumeier's idea had been for a grab-and-go type cafe. She said that before she moved back to her hometown of Escanaba, she was a singer and musical theatre performer in New York City. Between jobs as an actress, she worked at a pocket-sized cafe called The Muffins Shop in the Upper West Side. The owner of that establishment also ran a bistro around the corner and had trained at Le Cordon Bleu Paris.
"He brought, you know, all these flavors and ides, and -- basically, he was my mentor," said Neumeier.
After 12 years in the Big Apple, she said, "It was my goal to bring a piece of New York home -- with the menu, with the aesthetics, with the experience."
She places a lot of stock in aesthetics -- "We eat with our eyes," she said -- and the experience as a whole.
Neumeier has a thing for themes, she said, and originally had wanted to call her cafe "Freshwater" and run with a turquoise and blue color scheme. But it would have been too costly -- and unnecessary -- to replace the floor.
"With the reds, you know, the floor being red, it just took a different spin and a different name. And then I thought 'Apple Blossom Cafe' because that's our state flower. I wanted it Michigan themed." Explaining the reasoning against that particular name, a smile broke across Neumeier's face. She didn't think something flowery would appeal to men, and the cafe was to be for everyone. "So you throw some 'wood' in there, it's nice and strong!"
Since AppleWood's opening, the hours and menu have changed. They used to do breakfast, brunch on weekends, and themed dinner nights. At present, the eatery is only open from 10:30 a.m. to 2 p.m. Monday through Friday, and that window sees a steady lunch period with plenty of regular customers. One in particular has a regular spot in the armchair in the southeast corner of the converted nook and gets free coffee on Fridays, Neumeier said.
The most difficult struggle for AppleWood Eatery was COVID, hands-down, said Neumeier. But the downtown restaurant, which has been enjoyed by locals and tourists, came back swinging.
"We were rockin'," said Neumeier. She said that while flight restrictions persisted, Americans took to roadtripping, which led to a "fantastic" summer.
"Just to see it -- to come out and see a full house, and people laughing, and talking ,and happy and enjoying their experience … that's the reward," Neumeier said, emotion edging in. "It's so rewarding."
Some things haven't changed. Signature sandwiches have been on the menu "since day one," said Neumeier. At first, there were only cold sandwiches; now there are also pressed paninis and "power bowls," which Neumeier said have been "hugely popular" since they were added to the menu about four years ago. The protein-packed bowls are all gluten-free and keto-freindly, and any sandwich can be made gluten-free, too.
"We've always had the 'soup of the moment' (and) 'quiche of the moment,'" said Neumeier. "We like to do at least two soups, featured daily. Everything is homemade from scratch."
Besides a menu that aims to please, Neumeier says she also values a warm environment, which is maintained by staff who greet and treat people well.
"My staff is strong, and they're like family. Really, I have the best customers; I have the best staff. I couldn't ask for better."
Outside of their midday operations as a restaurant, AppleWood Eatery also offers catering to outside events and hosts special parties on-site. There are different "packages" to choose from, and each have their own theme and menus.
Neumeier said she already has a few private parties booked around the holidays. "My capacity is 42, so if you have a party of… 25 to 42 people, it's the perfect space."