It’s estimated that the average lifespan of a restaurant in the United States is five years.
Of course, there are always exceptions, but none so exceptional as the Historic White Horse Inn in downtown Metamora.
The restaurant is celebrating its 160th year in business and its status as the oldest restaurant in Michigan.
‘It’s a humbling thing when you stop and think of the amount of time, the number of patrons and the connection to the community this place has,? said owner and chef Tim Wilkins, a 13-year resident of Addison Township. ‘It’s not just a building for some people, it’s a part of their lives. You’re all of a sudden entrusted with this jewel of theirs. There’s deep connections to various events that happened here 50, 60, 70 years ago.?
Originally, the building functioned as a general store until Lorenzo Hoard purchased it in 1850 and turned into the Hoard House, a restaurant and inn charging a mere 50 cents to overnight guests.
Apparently, Hoard, who died in 1888, is himself a guest at the White Horse these days as some claim his ghost still roams the establishment. Probably just keeping an eye on his investment.
During the Prohibition Era, the name was changed to the White Horse Inn and over the years, the establishment’s changed owners many times until Wilkins and his wife Lisa purchased it in 2001.
Wilkins, who has more than 30 years experience in the restaurant business, bought the place for two reasons.
One, it was always a goal of his to own a restaurant by the time he turned 40.
‘I signed the deal to close on this place on my 40th birthday,? Wilkins said.
The other reason was the chance to own a unique building, rich in local history including being a stop on the Underground Railroad for runaway slaves.
‘I couldn’t find the character of this building anywhere else,? Wilkins said. ‘There’s not another one in the country that looks like this, that’s been running this long, that could still grow. People were walking around these floors 160 years ago. That’s amazing. You don’t see that all the time.?
But just because it’s an historic building and business, don’t for a second think it’s treated like a stuffy museum. ‘We try to keep it alive and vibrant every day,? Wilkins said. ‘We enjoy what we do. We have a lot of fun with it.?
From its horse-drawn sleigh rides in the winter to its classic car cruises in the summer, no one can accuse the White Horse of being a stodgy place.
Over the last nine years, Wilkins has transformed the White Horse into a successful ‘country inn dinner house? that’s not only a local, but a regional attraction.
‘We draw customers from across five or six counties,? he said. ‘We had a good year last year and we saw customers coming back, snapping out of their (economic) funk.?
The secret to the White Horse’s success is really no secret at all. Wilkins simply sures the quality of his establishment’s food and service remain high and that his menu keeps up with changing customer tastes.
‘The average customer’s gotten a lot more savvy,? he explained. ‘They know what they want and they know what they’re willing to pay for it. They don’t mind paying for quality, but they also want value. You’ve really got to exceed their expectations every time, especially when the economy’s taken a hit.?
Wilkins works very hard to keep most of his dinner menu under $20 and offer ‘a little bit more variety than your average restaurant? without being ‘too fancy? or ‘too formal.?
‘We’ve tried to create a user-friendly restaurant that’s comfortable and casual,? he noted.
His philosophy of serving only quality food is exemplified by the White Horse’s signature dish ? its ‘High Street? scallops.
‘It became our signature item very fast and it’s stayed that way since the beginning,? he said. ‘It’s still one of our top five sellers every week for almost 10 years now.?
Over the years, scallops have gotten expensive and hard to buy, so many restaurants have dropped them from their menus.
But the White Horse keeps getting shipments of ‘top of the line? scallops ? fresh, never frozen ? from its supplier off the East Coast.
Prepared simply with a little bit of salt and pepper, then served medium rare with a lemon butter sauce, Wilkins only needs two words to describe his scallops ? ‘good stuff.?
But it’s not just the amazing food that keeps people coming back to the White Horse again and again; it’s the ambiance.
The restaurant offers two different dining rooms ? one with a casual feel, the other with a warmer, upscale feel.
‘Very few places can offer two atmospheres in one building,? Wilkins noted.
Each month throughout 2010 as the restaurant celebrates its 160th anniversary, Wilkins plans to unveil various promotions such as dinner specials for $18.50 (the year the restaurant was founded) and selling items during the weekly car cruise for $1.60.
‘We’re going to try to make it fun,? he said. ‘There’s always going to be a little something going on. It’s going to be a fun year. We’re looking forward to it.?
So, what does the future hold for the Historic White Horse Inn? Wilkins sees only good things on the horizon.
‘I think the White Horse is primed perfectly to continue on,? he said. ‘We’re optimistic. We’re feeling really good about the next three or four years. As people continue to recover (financially), they’re going to want to go out again.?