Campus Inn Restaurant: New Menu, New Look After $100,000 Facelift
Victors: Ritzy Dining
TUESDAY APR 11 1978
By Rick Fitzgerald
Valet parking, plush velvet decor, harp music and a rose for every lady. Sounds pretty ritzy doesn’t it?
Well it’s supposed to, because the Campus Inn wants all of Ann Arbor to know Victors is more than just a hotel dining room.
Recently reopened after a §100,000 facelift and a complete change in menu and service, Victors is out to offer Ann Arbor elegant dining, according to Campus Inn manager Barbara Curl.
Victors will be closed to the public this Sunday evening for a special grand opening. Mayor Louis D. Belcher is planning to attend. A cross section of city and University of Michigan officials, community leaders and corporate presidents has also been invited.
Designed by Hobbs and Black Associates, the physical changes in the restaurant include walls covered with mirrors and plush burgundy velvet. That color scheme carried throughout the restaurant and lounge areas. Booths line the walls of the 85-seat dining area.
“WE WANTED Victors to be more than a hotel dining room. It not only serves the hotel guests, but the people of Ann Arbor,” Ms. Curl says.
But along with the renovation of the restaurant, come changes in the type of food served and the type of service.
Valet parking was added, Ms. Curl says, because people always complain about the parking in Ann Arbor and she did not want that to be a reason people did not come to Victors.
As dinner guests are seated they will notice that the matchbooks on their table are imprinted with their name. And once everyone is seated, the ladies are presented with a rose. A gentle melody floats through the air, provided by a harpist.
And then there’s the menu. It has been revamped too, under the direction of consulting chef Karl Ederle, former chef at the Detroit Plaza Hotel and also a consultant on the menu at The Stage Door Restaurant, also operated by Maize and Blue Properties, owners of The Campus Inn, the Bell Tower Hotel and several area apartment buildings.
DINNER ENTREES start at $7.25 and include steaks, seafood and a nightly chef's selection. Lunch prices start around $2.50. Victor’s also is open for breakfast.
The former Victor’s (the apostrophe was a mistake made when the hotel opened in 1969 and now has been corrected) was closed Jan. 23 for the remodeling and reopened March 31. The restaurant is managed by Theo Hetherington, and Richard Boyd is the working chef. The restaurant employs about 40 in all.
The restaurant changes are not the only changes under way at the Campus Inn. Ms. Curl says a $100,000 kitchen addition will be built this summer and an overall upgrading of hotel services is under way.