Restaurant, Brewery, Biergarten
Warm, friendly Gastro Pub with 12 Draft Handles, Michigan Craft Beers and Full Liquor and Wine. Hand Crafted Food.
Open Tuesday through Saturday noon to midnight.
After a 10 year absence Burger Pointe and Wings is back in the Pointes, Located at 17624 Mack Ave. Grosse Pointe City. Featuring Fresh Daily Certified Angus Beef. Dearborn Hot Dogs and many other Michigan products. All of our dressings and spreads are made fresh. Many of our sauces are made in house to ensure that our customers get flavors they will Love! BPW has 53 different Burger/ Sandwich toppings for a total of 22,957,480 combinations ,using 6 items. Our Signature Flip sauces is back Zip is here as a Detroit Staple made daily. Lobster Bisque is a daily offering not just on Fridays. We’ve added Nashville Hot and Seasoned Chicken sandwich, if you are looking for a veggie option we have Black Bean Pattie that is full of flavor. Everyone at BPW is looking forward to being part of the community again and serving you again.
- COVID Hours: 3p – 9p 7 Days a Week
- Enclosed Heated Patio (starting 10-19-2020)
- Fire Place in the Main Dining Room in Winter, Covered & Heated Patio in Spring thru Fall Months.
- Family Owned and Operated
- Local Tap Beer
- Use Michigan made and grown products when possible
Accent on the Basics
Fresh, clean, simple gourmet food-that’s the Jumps creed. Straightforward food with a penchant for delving into creative and new taste territories. “We start with the simple American basics. Everything is fresh; everything is made from scratch-from the stocks and sauces to the dressings and desserts. It is with that foundation that we can move on to more international dishes and flavors. I think it is exciting what we’re doing at Jumps and our customers seem to agree.”
Chef Chad Stewart’s background includes working as the Executive Chef of Jumps before becoming the owner in the summer of 1994. It was during those early years that Jumps established itself with the locals as a welcomed “retreat” from the mundane through its uncompromising quest to both put out the freshest food with creative flair and to pair that food with great, friendly service.
The New Jumps Arrives
In the summer of 2009, Chef Chad Stewart took the already successful formula for his fresh cuisine restaurant and expounded upon it by adding a brand new stylish setting in a new location, obtaining a full liquor license, and offering a totally reinvented dinner menu. Through these changes, Jumps has evolved into something even more remarkable. “We are still serving all three meals and we still have our roots in honest, fresh American cuisine, but we’re also able to stretch out,” says Stewart. “Our clientele will still find Jumps favorites from the past, but now they appear alongside new menu specialties like braised beef short ribs, sautéed perch a la meuniere, and angel hair pasta with lobster meat and grilled scallops.”