The culinary landscape of Birmingham, Michigan, has been magnificently transformed with the debut of Lincoln Yard and Little Yard, adding a unique flavor to the area’s dining options. Situated in the bustling Rail District on East Lincoln near Eton Street, these sibling eateries are the latest endeavors of the revered Union Joints restaurant group, led by the dynamic duo of Curt Catallo and Ann Stevenson. The concept, which marinated for over half a decade, finally opened its doors to the public, offering a refined yet casual dining experience.
The transformation of a once mundane Birmingham school bus repair garage into a chic and inviting space is nothing short of remarkable. This venture, in partnership with Roger Penske Jr., showcases the innovative spirit of Union Joints, known for their creative repurposing of historic buildings across metro Detroit. With a nod to the past, the revamp of the garage into Lincoln Yard and Little Yard embraces an industrial yet cozy design. Stevenson’s artistic oversight has turned what she describes as a structure lacking “architectural appeal” into a “sexy” locale, complete with comfy sofas, lounge areas, and the characteristic roll-up garage doors.
Reflecting on the building’s historical significance, the décor includes clever touches like pegboard walls and beer tap handles shaped like school buses. The open layout, featuring high ceilings and exposed ventilation, adds to the ambiance while ensuring the space remains lively yet comfortable. The property’s spaciousness, coupled with an ample parking area, enhances its appeal as a new neighborhood gem. Its proximity to local neighborhoods and walkable distance from the ice arena influenced the thoughtful interior design, aiming to cater to a wide audience.
The culinary journey at Lincoln Yard is led by Union Joints district chef Zach Kuhagen and chef de cuisine Steve Carlton. Describing the menu as their “most personal” yet, the chefs integrate their dining preferences and cravings into the offerings, promising a genuine and heartfelt dining experience. The restaurant prides itself on its wood-fired pizza oven, French rotisserie, and smoker—the “trifecta of wood-fired flavor” according to Catallo. This approach to cooking is evident in the menu’s diversity, from shareable snacks and hearty entrees to an inclusive range of gluten-free, vegan, and vegetarian options.
Meanwhile, Little Yard presents a contrasting vibe and culinary adventure. Envisioned as a “playfully crafted Scandinavian cottage,” this space caters to the morning and takeaway crowd, opening its doors at 7 a.m. with a selection of coffee and breakfast items. As lunchtime rolls around, the menu transitions to include customizable bowls, rotisserie chicken, pita, and salads, catering to the on-the-go diner without sacrificing quality or flavor.
Operating hours for Lincoln Yard are from 11 a.m. to 9 p.m. Sunday to Thursday, and 11 a.m. to 11 p.m. on Fridays and Saturdays, ensuring ample opportunity for neighbors and visitors alike to explore and indulge. Little Yard’s hours from 7 a.m. to 7 p.m. daily make it a convenient stop for early risers and evening commuters. Whether in search of a leisurely dining experience or a quick but quality meal, the new Lincoln and Little Yards in Birmingham stand ready to welcome all with open arms and tantalizing dishes.
Contact details and further information on both eateries can be found by reaching out to Detroit Free Press food and restaurant writer Susan Selasky.
