“Eventually, the park was bulldozed, and the pond was filled in, too.” When the brothers approached Mr. “Some locals may remember that the backyard here used to be the old bumper boat pond when this and the land next door were all part of the now-defunct Pebble Brook miniature golf park,” he said.
Matt Davies recounted that he and his brother had primarily been looking for a building with enough room out behind it that would allow them to put in a beer garden, and the Mr. I probably had more doubts than I’d like to admit when I first saw this place, but what they’ve turned it into is just incredible.” But those two are amazing, and their vision is something I’ve never experienced before. When Matt and Mark bought it, it was all linoleum floors and pegboard walls - just an open retail space. “This building used to be the second Traverse City location of Mr. “Hopscotch is a concept that’s very different from the rest of our restaurants,” said Saunders. And general manager Cassie Saunders was in on it all from the start.
Head chef Justin Shafer and his crew cook everything in the restaurant’s double smoker or its 800-degree brick oven, with tantalizing results.īrothers Matt and Mark Davies, longtime northwest Michigan restaurateurs with four other establishments in the region, opened Hopscotch in 2017 on the east side of Traverse City. Yet there is no stove, grill, flat top, or fryer in the compact kitchen at Hopscotch. The menu is innovative, carefully curated and diverse. Hopscotch Brick Oven & Taproom This Traverse City backyard beer garden is smokin' By Janice Binkert | Aug.
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