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Reviews, get directions and contact details for Jumps Restaurant

Jumps Restaurant

About

Jumps American Cuisine

Story

CHEF CHAD STEWART AND
THE JUMPS TEAM

Accent on the Basics
Fresh, clean, simple gourmet food-that’s the Jumps creed. Straightforward food with a penchant for delving into creative and new taste territories. “We start with the simple American basics. Everything is fresh; everything is made from scratch-from the stocks and sauces to the dressings and desserts. It is with that foundation that we can move on to more international dishes and flavors. I think it is exciting what we’re doing at Jumps and our customers seem to agree.”

Chef Chad Stewart’s background includes working as the Executive Chef of Jumps before becoming the owner in the summer of 1994. It was during those early years that Jumps established itself with the locals as a welcomed “retreat” from the mundane through its uncompromising quest to both put out the freshest food with creative flair and to pair that food with great, friendly service.

The New Jumps Arrives
In the summer of 2009, Chef Chad Stewart took the already successful formula for his fresh cuisine restaurant and expounded upon it by adding a brand new stylish setting in a new location, obtaining a full liquor license, and offering a totally reinvented dinner menu. Through these changes, Jumps has evolved into something even more remarkable. “We are still serving all three meals and we still have our roots in honest, fresh American cuisine, but we’re also able to stretch out,” says Stewart. “Our clientele will still find Jumps favorites from the past, but now they appear alongside new menu specialties like braised beef short ribs, sautéed perch a la meuniere, and angel hair pasta with lobster meat and grilled scallops.”

Who’s who in The Kitchen?
Sharing in the excitement of the new Jumps with Chef Stewart is:

Mavelle “Mo” Stewart –“the official face of Jumps,” is not only Chad Stewart’s wife, but is also co-owner of the establishment, as well as the “front of the house” manager.

Andrew “Drew” Sipley has garnered his training at the celebrated Culinary Institute of America and has gone on to work/stage at Detroit’s “Tribute” as well as Chicago’s “Grand Achatz” and “Alinea” restaurants. He currently assumes the position of “Chef de Cuisine” at Jumps Restaurant.

Brandon Kokoszki, who happens to be Chef Stewart’s stepson, trained at Schoolcraft College in the baking/pastry arts and is both the Pastry Chef and daytime Sous Chef.

Address: 63 Kercheval Ave, Grosse Pointe, MI 48236, USA
Phone: (313) 882-9555
State: Michigan
City: Grosse Pointe
Zip Code: 48236


Opening Hours

Monday: Closed
Tuesday: 8:00 AM – 10:00 PM
Wednesday: 8:00 AM – 10:00 PM
Thursday: 8:00 AM – 10:00 PM
Friday: 8:00 AM – 10:00 PM
Saturday: 8:00 AM – 2:30 PM, 5:00 – 10:00 PM
Sunday: 8:00 AM – 2:00 PM

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Reviews
Went for lunch. I got the patty melt. It was very good. I asked for medium, and it was cooked medium. The side of coleslaw was different than what I'm used to but it was also very good. My waitress Michelle was very nice and attentive. I would have liked to have seen a few more choices on the menu but overall there was a decent selection and all at a reasonable price.
7 years ago (05-04-2018)
Love this place, excellent food and service. Only thing that bugs me are the houseplants on the window ledge. Looks kind of diner for an upscale restaurant.
7 years ago (13-03-2018)
The place is very elegant. Picture perfect. Top notch table wear and delicious food. The salmon cakes with Benedict sauce was a ten. Prices for breakfast very reasonable and totally worth it. Waitress very friendly and professional. Our first time here will definitely go again. Heard about this place from a program on tv.
8 years ago (07-11-2017)
Absolutely delicious food. Best chicken ceasar and eggs Benedict ever!!
7 years ago (08-03-2018)
AWESOME food. Everything is always fresh and full of flavor. My favorite restaurant!
7 years ago (09-02-2018)
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