ESCANABA — A young, ambitious couple relocated to Escanaba over four years ago with dreams of growing their family and becoming entrepreneurs. The couple realize the great potential for the area, especially an area overlooking Little Bay de Noc, formally known as the Terrace Gardens Dance Pavilion, which was built by the Pouliot family in 1922 which eventually became the 61 room Terrace Bay Inn & Suites.

In June, the property was purchased by Jarred and Jennifer Drown, who re-branded the Terrace Bay Hotel. With over 15 years of combined experience in the hotel and hospitality industry, the couple moved to the area from Washington, DC in 2012 when they purchased the Sunset Lodge Escanaba. Jarred is a board member of the Upper Peninsula Travel & Recreation Association (UPTRA), and president of the Bays de Noc Convention & Visitors Bureau, and Jen is a member of the local chapter of Business Networking International (BNI). Together the couple are active at Grace Church and enjoy spending their time traveling and hiking around the Upper Peninsula with their three children.

Since the acquisition in June, the couple have already initiated some of the many anticipated improvements to the hotel property; such as upgrading bedding and Internet, and adding software systems to improve efficiency in reservations, event sales, and dining. One of the more significant improvements will be to their waterfront restaurant.

Formerly known as the Surf Room, the restaurant has been given it’s own identity with the new name, Freshwater Tavern. In hopes to increase business and excitement, Jarred and Chief Engineer Luke Williams have begun a complete renovation of the restaurant, which will include new ceilings, floors, walls, and tables, featuring locally sourced barnwood. To develop the new restaurant menu, the Drowns have recruited Executive Chef Ken Coates.

His love for cooking began as a young teen cooking with his grandmother and has remained with him throughout over 30 years in the food industry. Coates has worked in positions around the country, ranging from local restaurant chef to corporate chef in research and development for food manufacturing.

Coates and the Drowns were brought together through a mutual friend at Grace Church. Coates and his wife sought to move to the area to be closer to their grandchildren, at the exact time the Drowns began their search for an executive chef to lead their culinary team.

“I am looking forward to creating a year round destination point at the Freshwater Tavern through a fun atmosphere and excellent comfort food with a twist.” said Coates.

A complete new menu has been released.

“We are excited for the new menu chef Ken has put together for us,” said owner, Jarred Drown.

In addition to an updated menu, the restaurant’s bar has been equipped with a new 12 tap system, serving local and regional craft beer.

Although restaurant renovations are underway, the dining room will be open nightly from 5 to 9 p.m. “We invite everyone to stop in to see our progress, try some delicious specials and enjoy a nice evening overlooking the bay.” said Jennifer Drown.

The team plans to officially unveil the restaurant with a grand opening and ribbon cutting in January.