TRAVERSE CITY — Umbo, a new seafood bar specializing in oysters, recently opened in downtown Traverse City. Chef and co-owner Cameron Rolka, who previously worked in Detroit, brings a passion for fresh seafood to Northern Michigan.
Cameron and his wife Chef Sarah Welch, who is also co-owner of Umbo, moved to Traverse City after more than 10 years in the Detroit restaurant scene, including Cameron’s time as a chef at a seafood bar called Mink. Cameron stated, “We just realized we were spending more time traveling up north on our weekends to be up here all the time that we were going to flip it and move up here and work up here.” They were inspired to open Umbo after seeing a need for a similar concept in the area.
Umbo opened in mid-May. Chef and co-owner Cameron, who said he is “really passionate about bringing oysters and fresh seafood and all that kind of stuff up to Northern Michigan,” works with seafood purveyor Motor City Seafood and other suppliers to offer 8 to 12 varieties of oysters daily from both the West Coast and East Coast. Cameron commented, “I wouldn’t say the best, but we can do a really good job of bringing in a wide variety of oil and a really comprehensive program.”
The restaurant’s atmosphere is designed to be immersive, with all-bar seating surrounding a central oyster bar and kitchen. Cameron noted, “Everyone can see us. Everything is happening. The restaurants literally built around the oyster bar, which is like right in the middle of the restaurant.” He added that the design makes patrons “feel like they’re transported” and fosters an “intimate and close” dining experience.
Beyond oysters on the half shell, the menu is seafood-forward but also includes local vegetables and meats. Chef Cameron stated, “We’ll have plenty of local vegetables, vegetable for dishes as well as we’re working a lot of local farms for meat.” He mentioned lamb is currently on the menu, with plans for whole animal butchery to offer pork, beef and chicken. The restaurant also features a finfish collection and a caviar selection that “did really well downstate,” according to Cameron.
Umbo began with lunch service and officially started dinner service on July 3. The restaurant recently secured its liquor license and now serves wine, beer and batch cocktails. Cameron also said, “We’ll be doing some patio stuff as well. It’s kind of like all day casual patio and a little more buttoned like fine dining dinner service.”
Looking ahead, Umbo plans to introduce oyster classes, where patrons can learn to shuck and eat oysters. Cameron recalled that these classes were a “really fun, just like weekend activity” at his previous restaurant and noted, “everyone gets a shuck and eat it.”
Cameron identified a clear demand for his restaurant’s offerings in the area. He observed, “We definitely saw the opportunity. I feel like everyone, even though we don’t grow here in Northern Michigan, you by a lot of water. You kind of had this idea of like wanting to eat shellfish and seafood and all that kind of stuff.” He concluded, “So we thought those are real neat for and we have people up here that kind of crave it.”
Dinner service commenced on July 3. The restaurant also now serves wine, beer and batch cocktails. Future plans include offering oyster classes and all-day casual patio dining in addition to fine dining dinner service.
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You can also find more information on their website eatumbo.com