American Char awakens: May the smoke be with you

It's been over six months since Chef Len Towne closed up his popular barbecue restaurant in West Olive, Michigan and gave his smoker a short respite.

But the wait is over. American Char is reopening and is ready to bring the "char" to Zeeland, Michigan. 

The new location will be at 6394 Adams Street, in the former ice cream shop, Village Dippers.  American Char will feature a wide variety of traditional barbecue fare: smoked wings, brisket, pulled pork, ribs, and specially sausages. 

Customers will order at a counter and then can use any sauce that beckons to their palate, including an Alabama white sauce, Carolina mustard sauce, and Memphis-, St. Louis- and Texas-style sauces. Towne says American Char will feature multiple side dishes made from scratch, with the majority of vegetables being sourced from local farms.

Towne says the decision to open in Zeeland was a natural extension of his restaurant career.
"Zeeland is a good community,” he says. “I had a breakfast space there and have a following so people know my work."

Even with numerous barbecue restaurants being open in West Michigan,Towne feels the market remains strong.  "People want barbecue year around now. Not only is it the perfect summer food, it is a taste of summer in the winter.  Plus I love protein."

Besides barbecue, American Char will also feature Sherman's Ice Cream and will be serving "amazing shakes,” plus other ice cream treats.

American Char is located at 6394 Adams Street in Zeeland and is expected to open in mid-January. The winter hours will be Tuesday through Saturday from 11 am to 9 pm. Towne says he anticipates to be open seven days a week in the summer.  He says he will employ between seven and 12 employees.

There will be inside seating for about 44 to 48 people with additional deck seating in warmer weather.  Customers can order for pick up and catering. Towne uses a custom-made portable wood burning smoker, using primarily hickory and Michigan cherry.

To follow American Char, you can like their Facebook page here.

Writer: John Rumery, Innovation and Jobs News Editor
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