As summer gave way to crisp fall days in Franklin Village, a new gathering spot arrived. The Franklin Oyster Bar & Eatery — known simply as “The Franklin” — opened in June and is already drawing neighbors, families and visitors from all over, eager for fresh flavors in a storied setting.
Set in the heart of the village, The Franklin (thefranklinmi.com) occupies the beloved carriage house that once held the Franklin Grill. Built in 1848, the original red-brick building carries more than 175 years of history. Now, thanks to Detroit businessman Jay Farner, it’s been reborn as a warm, coastal-inspired restaurant that balances heritage with modern charm.
“I wanted to preserve the character of this site while making it fresh and welcoming,” says Farner, managing partner of Ronin Capital Partners and former Rocket CEO. “The charm of Charleston’s historic dining spaces and the sophistication of Napa Valley inspired us. The Franklin should feel like home, but elevated enough to celebrate life’s milestones.”
Farner purchased the property in 2024 and launched the restoration through Thyme and Place Hospitality, Ronin Capital Partners’ new hospitality division.
“I’ve lived in this area most of my life. My dad and I used to drive through Franklin, and he’d always say how special it is,” Farner says. “I hope The Franklin becomes that place people remember — where they celebrated an anniversary or an engagement, or just shared a great night with friends.”
The Charleston influence is clear in the design, led by Nicole McGrail, Thyme and Place’s chief marketing officer and head of design, with help from interior- and event-designer Justyna Payne.
“Charleston is known for elegance, but also for warmth and hospitality,” McGrail says. “We wanted The Franklin to capture that same spirit. The textures, colors and lighting are coastal yet timeless — inviting, but with polish.”
The interiors pair soft neutral tones with natural wood and coastal accents, complementing the building’s historic bones. The main dining room glows with layered lighting that shifts from lively brunch to intimate dinner. Upstairs, the mood softens for quieter, more refined dining.
“Every space needed to feel intentional,” McGrail says. “Guests should walk in and feel both transported and at home.”
Franklin’s past also shaped the concept. Many of the village’s first settlers came from New England, where oysters were a staple. By the mid-1800s, oysters were shipped to Detroit by rail and steamboat, soon woven into Michigan’s dining culture.
Executive Chef Nick Geftos leaned into that legacy.
“The raw bar is a highlight, but the menu goes beyond oysters,” says Geftos, who also leads the kitchen at BESA Detroit, another Thyme and Place eatery helmed by Mario Camaj (his other projects include Tallulah and Zana, both in Birmingham). “Guests will find a wide range of fresh seafood, along with steaks and a fantastic burger. It’s about celebrating the familiar while encouraging people to try something new.”
Weekend brunch has become a fast favorite. Think breakfast classics alongside what Geftos calls “an endless stream of Mimosas, Bloody Marys, and cocktails of your choice.” For many, brunch at The Franklin is now a fall ritual after the cider mill or a walk through Franklin’s tree-lined streets.
The Franklin seats about 100 guests. The main dining room is anchored by two vibrant bars — one mixing craft cocktails, the other serving oysters on ice. Upstairs, a cozy dining room doubles as event space, perfect for birthdays, anniversaries or small celebrations. There’s also a space called “The Nook” that offers a tucked-in retreat.
“The upstairs has already hosted private gatherings,” Farner says. “It’s exactly what we imagined — a space where people can mark life’s moments.”
Outdoors, the all-season pavilion and patio extend the experience. Blankets and heaters keep the space inviting deep into autumn, ideal for sipping wine and enjoying oysters beneath the fall colors.
For Farner, design and menus matter — but connection matters more.
“We wanted The Franklin to feel like a natural extension of the village,” he says.
Geftos agrees. “Restaurants are more than food — they’re about connection. It’s rewarding to see people making this space their own. That’s what makes The Franklin special.”
With its restoration, thoughtful design and balance of history and innovation, The Franklin Oyster Bar & Eatery has already become a cornerstone of Franklin dining. Like the turning leaves, it signals something new and worth celebrating.
SWEET ADDITIONS NEXT DOOR
As part of The Franklin project, Farner also acquired the neighboring building right next door, which is now being reimagined as a grab-and-go café. The café will serve coffee, pastries, sandwiches, charcuterie and flatbreads, with a shared back patio connecting it to the main restaurant.
Award-winning pastry chef Christine Anschuetz will bring her talents to both spaces. Known for her creativity and precision, Anschuetz is curating a menu of pastries and bakery items that balance comfort with artistry.
“I’m so excited to be part of this project,” Anschuetz says. “We’ll be offering pastries that highlight seasonal flavors — think pumpkin, apple and warm spices for fall — along with year-round classics.”