×

‘Ambiance’ opens soon in Fairmont

The opening of the bar and restaurant at the former Sirloin House/Serenade’s site at 2321 Albion Ave. in Fairmont has had the community buzzing for weeks, but a click of the lock might be the only indication that Ambiance on Albion has opened for business.

Troy Menke, who owns Ambiance with his wife, Jadee, says there will be little fanfare when they open their doors, hopefully this week.

“I’m going to put it on Facebook when we open, and then it’ll probably spread like wildfire,” he said.

The Menkes originally planned a quiet opening today, but a death in Jadee’s family and one in their kitchen manager’s family forced the postponement. “Maybe Thursday” was their latest prediction.

“I’m excited. We’re close,” Menke said. “Once people see the lights on and the cars, they’ll know we’re open.”

He hopes the low-key commencement will allow them time to work out any kinks in the operation.

“That first impression is everything,” he said. “Customer service — that’s the biggest thing. You’ve got to have good food, but it’s the atmosphere, the ambiance. There’s going to be a few bugs at first. It doesn’t matter what you do, there’s going to be some things we’ll have to work out.”

The couple has spent the past eight years building a successful business at Pillars Pub and Eatery in Jackson.

“I should have written a book when I started in Jackson,” said Menke, recalling the laborious endeavor of gutting what had been an old bank and installing the kitchen, bar and bathrooms for the business, as well as family living area on the second floor.

Menke is a Martin County native and a 1988 graduate of Sherburn High School, the last year before the students became part of the Martin County West School District. He worked at Agco in Jackson for 14 years before feeling compelled to make a change in his life.

“One day, I’d just had enough. I was sick of corporate,” he said.

He remembered the days when he was in elementary school and his mother, Mary, now deceased, managed the Sherburn American Legion.

“Saturday was a big day for me. I could go there and play the juke box, play pool and have a pizza. I thought I was the king,” he said.

And he hopes Ambiance patrons experience that same feeling, so much so that the entry area bears the words “mood, quality, character, atmosphere” as a testament to the business’ goal.

“That’s what we want this place to be, a place for people to come, enjoy themselves and have fun,” Menke said.

Throughout the day and early evening, the place will have a family atmosphere, allowing for children.

“Then, at 9 o’clock, we turn the music up a little bit, you can play some pool, play some pulltabs and have a good time.”

Initially, only the bar area will be open because that section traditionally is the favored destination, but Menke is keeping his options open.

“We’re not going to do the fine dining right away. You just can’t staff a room and not know if anybody’s going to show up. That just doesn’t work,” Menke said. “We’re going to hold off on that until we get this bar end going good. Then we’ll see. We thought about doing some reservations in the fine dining area on Fridays and Saturdays, but we’ll see what people say.”

The banquet room, located off the fine dining area, seats 35 to 40 and already has been booked for several parties and meetings.

In addition to standard adult beverages, the bar features 20 beers on tap, including 14 craft beers, which are growing in popularity. There also are pulltabs, with proceeds benefiting the Fairmont Hockey Association, and electronic pulltabs.

The Menkes, who plan to be on site most of the time through the initial weeks, have hired Carl Wilcox as kitchen manager and 15 additional employees.

“We’ve got some really good ones. We’re pretty happy where we’re at,” Menke said.

He credits Wilcox with creating Ambiance’s signature sandwich, the Bypass Burger, a hamburger topped with pork, cheese and fried onions. For a heartier appetite, customers have the option of a Double Bypass or a Triple Bypass, which Menke calls massive.

Hungry customers have a wide array of options listed in the six-page menu, which features many of the Pillars favorites as well as new items. Appetizers include perennial favorite wings. Sandwiches include wraps and a ribeye melt. If homemade pizza and flatbreads aren’t what you’re craving, you can try walleye and shrimp prepared various ways, steaks or pasta. Then top off your meal with carrot cake or cheesecake, both homemade.

The children’s menu carries standard favorites, but Ambiance has added a 4-ounce sirloin dinner, which Menke said is a huge seller at their Jackson site.

Future plans include nightly specials, with Friday and Saturday designated for prime rib, wing nights and a rib fest, as well as entertainment.

“If you try to do everything at once, it’s just too much,” Menke said. “We’ll just build on it, and go from there.”

Flexibility is key, and customer feedback is encouraged.

“If you want it, ask for it. We’ll try it. That’s what we do,” he said. “Same thing with beer. If there’s a certain kind you want, and you’re going to come out here, I’ll put it in. That’s not a problem. It’s what your customers want, and that’s what we’re willing to do.”

Ambiance on Albion will be open at 11 a.m. seven days per week. The phone number is (507) 235-3851.

Newsletter

Today's breaking news and more in your inbox

I'm interested in (please check all that apply)
Are you a paying subscriber to the newspaper? *
   

COMMENTS

Starting at $4.65/week.

Subscribe Today