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Scottish salmon, brisket sandwich among new menu items at Celtic Knot


It’s not the luck of the Irish that’s made the Celtic Knot in Addison Twp. such a suc- cess. It’s a combination of top-notch food, fantastic service and of course, a fantastic view of the Lakeville Lake.


Located at 1318 Rochester Rd. the Celtic Knot is a restaurant/pub featuring a delicious variety of Irish and Scottish dishes as well as plenty of American favorites.


The Celtic Knot has only been open for a little over a year and it’s already one of the most popular local destinations for dining. “It’s been great – definitely better than we anticipated,” said owner Jon Abbey, of Oxford. “Obviously, summertime is crazy with the deck and the water. People love it.” The Celtic Knot’s rooftop deck is capable of comfortably seating about 60 patrons. It features a spectacular view of the 460-acre Lakeville Lake, the jewel of Addison. “The deck will be open as soon as the weather permits,” Abbey said. “Once it hits 70 degrees, we’ll have people out there.” Folks who wish to drive their boats to The Celtic Knot are able to do so because the res- taurant has its very own dock capable of ac- commodating two boats. It’s available on a first come, first served basis. “It’s absolutely perfect for those folks who want to make a quick stop for a carryout order or take a break from a day of boating to enjoy a good meal and a cold drink,” Abbey said. Just because the Celtic Knot enjoyed a tre- mendous first year, don’t for a moment think Abbey is ready to rest on his laurels. This


month, he’s planning to introduce a revamped menu with plenty of new items. “We want to keep people interested, always give them something new to try,” Abbey said. Some of the new menu items are dishes that started out as specials and quickly be- came customer favorites. “When there’s a demand for something, you keep it,” Ab- bey said. “If customers like a dish, I want them to be able to have it whenever they want.” One of the new menu items will be Scottish salmon. “It comes in fresh, straight from Scotland,” Abbey said. “We bake it, then top it with an avo- cado yogurt sauce. It’s served on a bed of spring mix salad with roasted redskin potatoes around it. It’s really good.” “We tried it last summer as a special and it sold really well,” he continued. “It’s a lot flakier than your typical salmon. There’s more of a butteriness to it.” For folks with a hankering for something


not fear because the Celtic Knot will be keep- ing all their favorites. According to Abbey, popu- lar items include Scotch eggs, shepherd’s pie, steak Caesar salad and fish and chips. When it comes to burgers, Celtic Knot cus- tomers love the patties seasoned with Killian’s


Oxford/Orion Progress Edition 2016 15 C


want to enjoy a view of the lake while they have breakfast,” Abbey said


The Celtic Knot staff welcomes customers with a smile.


that’s more turf than surf, the Celtic Knot will be adding a juicy beef brisket sandwich to the menu. It will feature smoked brisket topped with the Celtic Knot’s own signature barbecue sauce. “That’s another special we ran last summer and people just couldn’t get enough of it,” Abbey said.


Customers who love the existing menu need


Irish red beer or Guinness Stout and topped with imported Irish cheeses. However, the most popular hamburger by far is the “Top O’ The Morning Burger.” It’s a half-pound beef patty topped with cherry wood- smoked bacon, a fried egg, cheddar cheese, tomato and onion.


The Celtic Knot is exploring the possibility of serving breakfast on weekends. “We’ve had quite a few people come in who


Because man cannot live by bread alone, the Celtic Knot has 14 beers on tap, many of which are craft beers made right here in Michi- gan. The restaurant’s been featuring beers from the Rochester Mills Beer Company, the Griffin Claw Brewing Company and the Great Lakes Brewing Company, to name a few. Rochester Mills has a “blueberry pancake milkshake stout” that will soon be on tap at The Celtic Knot. “It’s to die for. It’s amazing,” said Abbey, who noted the taps rotate frequently. “We’re just trying to keep it fresh.” The Celtic Knot features live musical en- tertainment every Friday night. Celtic mu- sic, rockabilly, classic rock, blues and Ameri- cana folk music have all been featured. “We try to keep it different. We try to keep ev- erybody as happy as possible,” Abbey said. “The music usually starts between 8:30 and 9 p.m. and runs until close.” Folks looking to celebrate St. Patrick’s Day should look no further than the Celtic Knot. There will be live music from 1 p.m. until close, a special menu featuring holiday favor- ites such as corned beef and cabbage, and plenty of traditional Irish beer on tap with Smithwicks and Guinness. “For the entire month of March, we’ll be running a special on Guinness, $4.50 a pint,” Abbey said. Abbey plans to open at 10 a.m. and serve breakfast to folks eager to start the party early. For info, visit www.thecelticknottavern.com or call (248) 460-7997.


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