June 2, 2025 • 7 mins
Alexis Declark, Marketing Coordinator with Anna's House joins us to discuss the expansion of Anna's House across Michigan!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Oh, I hope you're hungry, especially on a Sunday. It's
about noontime right now, are just after because on the
Talk of the Town with us right now one of
the best places for breakfast. Matter of fact, they've been
voted that. We're talking about Anna's House and their expansion
across West Michigan joined us and she actually brought food
to us on the morning show. BREPIKEETI here West Michigan's
Pinting News. Alexis to Clark joins me in studio. She
(00:22):
is their marketing coordinator. What a job. I would love that.
Do you get like to try everything on the menu
at Ana's House?
Speaker 2 (00:28):
That's my first question, Alexis, Yes, I get to try
everything before it comes out.
Speaker 3 (00:32):
It's awesome. My favorite part of the job.
Speaker 1 (00:35):
I bet go and sample the new ams, which we're
going to get to for this summer. If you haven't
been to an Ana's House. But how about the history
of this, I mean, it's amazing how you guys have
expanded now twelve locations, there's talk of more, but it
all started that original location on Plainfield when you guys
got voted best breakfast and then just boom from there.
Didn't it m Yeah, So.
Speaker 2 (00:53):
We opened the Plainfield location about twenty years ago, and
since then we've expanded to we have twelve locations, three
in East Michigan, about eight in West Michigan, and we
have one in Lancing. We're planning on opening one in
Grand Ledge next year. So that's very exciting and we
hope to just keep expanding and bringing annas to everybody.
Speaker 1 (01:12):
Twenty plus years in business great and consider them local
even though they're more regional and statewide, as Alexis mentioned,
because they started right here our own in West Michigan.
And when did the owners know said, hey we've got
something here. Was it when they were voted best breakfast,
that hey we need to expand this and they started
popping up everywhere here at West Michigan.
Speaker 2 (01:32):
Yeah, So I think our owners knew when people started
coming to us because they loved our gluten free, vegetarian
and vegan options. That's not something you see as much
around here, and we have probably the biggest expansion of
menu on those items that I've seen around. We really
try to focus on local, high quality and clean ingredients.
We're very allerg and aware. We have separate workstations for
(01:54):
those that need accommodations to their vegan, vegetarian, and gluten
free needs. We like to think of ourselves as health
conscious and we have a very inclusive menu that we
put out every year just to accommodate to everybody's special needs.
Speaker 1 (02:09):
And that's my problem. I like to try everything on
the menu. I love French toast, I love pancakes. You
guys also are a unique model in the fact that
it's just breakfast in lunch, right, I mean pretty much
all locations closed by three o'clock.
Speaker 2 (02:20):
Yes, all of our locations. We're open about six to
seven to three pm. Our Grand Haven location, which is
perfect for the summer right downtown, we actually serve cocktails there.
So on the weekends we will do a cocktail hour
where we are open till eleven pm. And that's just
a fun way to get people excited for the summer.
Speaker 3 (02:39):
And we do really great drinks there.
Speaker 1 (02:41):
Awesome location. I forgot about that one being at a
New Holland I'm in Byron Center and that one is
always robust right there by Tangler Outlet on eighty four Street.
But Grand Haven, if you're going out there, which is
a hot summer spot, as you know, I mean right
downtown Washington Avenue. You're just a short walk right across
the main drag there and there's the channel and everything.
As far as seeing all the boats coming.
Speaker 2 (03:01):
In, yeah, we have a patio outside of that location,
so it's great to see. You can sit enjoy your
breakfast by the water. Maybe a mimosa. We have great
mimosa brunch flights.
Speaker 3 (03:11):
It's awesome.
Speaker 1 (03:12):
Now we mentioned some different items coming to feature this summer.
Monkey bread, I know is very popular. You brought that
in today for us to sample breakfast tacos and then frittata.
The appetizer tell us about these.
Speaker 2 (03:23):
So our monkey bread is a crowd favorite at Anna's house.
It's a soft, pull apart bread that's warm, indulgent, topped
with our housemade cinnamon glaze and a cinnamon icing, and
it's perfect for sharing or for yourself.
Speaker 3 (03:36):
I know, I've aten at least half to myself.
Speaker 1 (03:37):
I was gonna say all for myself. Yeah, go ahead.
Speaker 2 (03:40):
It's a great starter, or you could end your meal
with it. Guests come in and that's the first thing
they order, and it's great to see. Our breakfast tacos
those feature a flavorful cheriso It has layers of chipole
aoli kotia cheese, and a sweet corn salsa. It's hardy, spicy,
and satisfying. We serve you three, but honestly, you're good
with one taco.
Speaker 3 (03:59):
It's that feeling.
Speaker 2 (04:00):
The most exciting thing about it is that it's vegetarian
and gluten free and you wouldn't even know until I
told you right now.
Speaker 1 (04:05):
How often do you guys go through your menu and
maybe look to add an item or two, because it
seems like when I go in there, I mean, I've
got my staples, but there's always something new that you're like, oh,
I got to try that. The picture looks so good.
Speaker 3 (04:17):
Yeah.
Speaker 2 (04:18):
We love doing a seasonal features menu because we like
to experiment with new things that maybe guests haven't seen before,
or we kind of keep that in mind of adding
it to the main menu later on. So for each
menu that we do for like Summer Spring, we try
that out about three times and we'll go through it
with our team and make sure that it's perfect and
(04:38):
that it fits all dietary needs.
Speaker 3 (04:41):
We try to have at least like at least half.
Speaker 2 (04:44):
Accommodate to gluten free, vegan, vegetarian and something we try
to do is have people that may not even have
these dietary accommodations, eat gluten free and not even know it.
Speaker 1 (04:55):
It's awesome at Annasause. They truly are the talk of
the town when it comes to breakfast in West Michigan.
Now with twelve locations and growing to serve you, Holland
Grand Haven, Kalmazoo Byron Center of course right there, the
old traditional place on Plainfield. They're out there twenty eighth
Street by the mall. I mean, you can't miss it.
Seems like anywhere you go to try an Anis house
(05:17):
and they are one where you've got to be prepared
to wait a little bit. Don't be frustrated with that,
because that's how good it is. Right, Yes, Alexis to
Clark has joined us. She is the marketing coordinator for
all of the Annas houses. And don't forget they're going
to have a new location next year in Grand Ledge,
Right Alexis, Before we let you go, a couple of
the things we want to hit that are so important
for Ana House fans out there. And let's talk about
(05:39):
the new summer menu items they need to check out.
Speaker 2 (05:42):
Right, So we have six new great menu items. We
were inspired by sunshine, warmth, backyard grilling, especially our backyard
stake bowl. It's kind of just like grilling a bunch
of stuff and throwing it into a bowl. It's topped
with goat cheese Jimmy churry sauce. We also have a
brand new Mango Tango juice and it's a very yummy
(06:02):
blend of orange mangoes, pineapples, and it's got a chili
lime rim so that's very new and exciting. We also
have a Chiro French toast with sweet mango salsa.
Speaker 1 (06:13):
Oh, that's what I'm talking about.
Speaker 3 (06:14):
It's amazing.
Speaker 2 (06:15):
It's a chibata toast topped with caramelized cinnamon sugar, so
it's crunchy and sweet on the outside but gooey and
the inside. We top that with a mango strawberry HONEYMNT
salsa and a little bit of whipped cream. Another menu
item we have is our Tex Mex Black bean Burger.
It's a vegetarian black bean burger and it's really great
because it doesn't fall apart like some of other black
(06:37):
bean burgers that are around, and it has a chipotle
aoli and some pickledread onions. We really wanted to play
around with pickledread onions, this menu, and.
Speaker 1 (06:45):
Yeah, if people want to take the great food home,
don't necessarily want to wait in line, you can order
online and also catering with Anasaus right.
Speaker 2 (06:53):
Yes, we do catering, which is great for the summer season.
You know, grad parties are coming up, so we love
to help you.
Speaker 1 (07:00):
She is a Lexus to Clark marketing coordinator for Anna's House.
They're popping up somewhere near you, especially in West Michigan,
so make sure you stop it, and I tell you
won't be disappointed. I vote for the French toast. That's
just my personal opinion. My name is Brett pickeinion. That's
going to wrap up this inediative talk of the town
here on Wood Radio with Anna's House.
Oh, I hope you're hungry, especially on a Sunday. It's
about noontime right now, are just after because on the
Talk of the Town with us right now one of
the best places for breakfast. Matter of fact, they've been
voted that. We're talking about Anna's House and their expansion
across West Michigan joined us and she actually brought food
to us on the morning show. BREPIKEETI here West Michigan's
Pinting News. Alexis to Clark joins me in studio. She
(00:22):
is their marketing coordinator. What a job. I would love that.
Do you get like to try everything on the menu
at Ana's House?
Speaker 2 (00:28):
That's my first question, Alexis, Yes, I get to try
everything before it comes out.
Speaker 3 (00:32):
It's awesome. My favorite part of the job.
Speaker 1 (00:35):
I bet go and sample the new ams, which we're
going to get to for this summer. If you haven't
been to an Ana's House. But how about the history
of this, I mean, it's amazing how you guys have
expanded now twelve locations, there's talk of more, but it
all started that original location on Plainfield when you guys
got voted best breakfast and then just boom from there.
Didn't it m Yeah, So.
Speaker 2 (00:53):
We opened the Plainfield location about twenty years ago, and
since then we've expanded to we have twelve locations, three
in East Michigan, about eight in West Michigan, and we
have one in Lancing. We're planning on opening one in
Grand Ledge next year. So that's very exciting and we
hope to just keep expanding and bringing annas to everybody.
Speaker 1 (01:12):
Twenty plus years in business great and consider them local
even though they're more regional and statewide, as Alexis mentioned,
because they started right here our own in West Michigan.
And when did the owners know said, hey we've got
something here. Was it when they were voted best breakfast,
that hey we need to expand this and they started
popping up everywhere here at West Michigan.
Speaker 2 (01:32):
Yeah, So I think our owners knew when people started
coming to us because they loved our gluten free, vegetarian
and vegan options. That's not something you see as much
around here, and we have probably the biggest expansion of
menu on those items that I've seen around. We really
try to focus on local, high quality and clean ingredients.
We're very allerg and aware. We have separate workstations for
(01:54):
those that need accommodations to their vegan, vegetarian, and gluten
free needs. We like to think of ourselves as health
conscious and we have a very inclusive menu that we
put out every year just to accommodate to everybody's special needs.
Speaker 1 (02:09):
And that's my problem. I like to try everything on
the menu. I love French toast, I love pancakes. You
guys also are a unique model in the fact that
it's just breakfast in lunch, right, I mean pretty much
all locations closed by three o'clock.
Speaker 2 (02:20):
Yes, all of our locations. We're open about six to
seven to three pm. Our Grand Haven location, which is
perfect for the summer right downtown, we actually serve cocktails there.
So on the weekends we will do a cocktail hour
where we are open till eleven pm. And that's just
a fun way to get people excited for the summer.
Speaker 3 (02:39):
And we do really great drinks there.
Speaker 1 (02:41):
Awesome location. I forgot about that one being at a
New Holland I'm in Byron Center and that one is
always robust right there by Tangler Outlet on eighty four Street.
But Grand Haven, if you're going out there, which is
a hot summer spot, as you know, I mean right
downtown Washington Avenue. You're just a short walk right across
the main drag there and there's the channel and everything.
As far as seeing all the boats coming.
Speaker 2 (03:01):
In, yeah, we have a patio outside of that location,
so it's great to see. You can sit enjoy your
breakfast by the water. Maybe a mimosa. We have great
mimosa brunch flights.
Speaker 3 (03:11):
It's awesome.
Speaker 1 (03:12):
Now we mentioned some different items coming to feature this summer.
Monkey bread, I know is very popular. You brought that
in today for us to sample breakfast tacos and then frittata.
The appetizer tell us about these.
Speaker 2 (03:23):
So our monkey bread is a crowd favorite at Anna's house.
It's a soft, pull apart bread that's warm, indulgent, topped
with our housemade cinnamon glaze and a cinnamon icing, and
it's perfect for sharing or for yourself.
Speaker 3 (03:36):
I know, I've aten at least half to myself.
Speaker 1 (03:37):
I was gonna say all for myself. Yeah, go ahead.
Speaker 2 (03:40):
It's a great starter, or you could end your meal
with it. Guests come in and that's the first thing
they order, and it's great to see. Our breakfast tacos
those feature a flavorful cheriso It has layers of chipole
aoli kotia cheese, and a sweet corn salsa. It's hardy, spicy,
and satisfying. We serve you three, but honestly, you're good
with one taco.
Speaker 3 (03:59):
It's that feeling.
Speaker 2 (04:00):
The most exciting thing about it is that it's vegetarian
and gluten free and you wouldn't even know until I
told you right now.
Speaker 1 (04:05):
How often do you guys go through your menu and
maybe look to add an item or two, because it
seems like when I go in there, I mean, I've
got my staples, but there's always something new that you're like, oh,
I got to try that. The picture looks so good.
Speaker 3 (04:17):
Yeah.
Speaker 2 (04:18):
We love doing a seasonal features menu because we like
to experiment with new things that maybe guests haven't seen before,
or we kind of keep that in mind of adding
it to the main menu later on. So for each
menu that we do for like Summer Spring, we try
that out about three times and we'll go through it
with our team and make sure that it's perfect and
(04:38):
that it fits all dietary needs.
Speaker 3 (04:41):
We try to have at least like at least half.
Speaker 2 (04:44):
Accommodate to gluten free, vegan, vegetarian and something we try
to do is have people that may not even have
these dietary accommodations, eat gluten free and not even know it.
Speaker 1 (04:55):
It's awesome at Annasause. They truly are the talk of
the town when it comes to breakfast in West Michigan.
Now with twelve locations and growing to serve you, Holland
Grand Haven, Kalmazoo Byron Center of course right there, the
old traditional place on Plainfield. They're out there twenty eighth
Street by the mall. I mean, you can't miss it.
Seems like anywhere you go to try an Anis house
(05:17):
and they are one where you've got to be prepared
to wait a little bit. Don't be frustrated with that,
because that's how good it is. Right, Yes, Alexis to
Clark has joined us. She is the marketing coordinator for
all of the Annas houses. And don't forget they're going
to have a new location next year in Grand Ledge,
Right Alexis, Before we let you go, a couple of
the things we want to hit that are so important
for Ana House fans out there. And let's talk about
(05:39):
the new summer menu items they need to check out.
Speaker 2 (05:42):
Right, So we have six new great menu items. We
were inspired by sunshine, warmth, backyard grilling, especially our backyard
stake bowl. It's kind of just like grilling a bunch
of stuff and throwing it into a bowl. It's topped
with goat cheese Jimmy churry sauce. We also have a
brand new Mango Tango juice and it's a very yummy
(06:02):
blend of orange mangoes, pineapples, and it's got a chili
lime rim so that's very new and exciting. We also
have a Chiro French toast with sweet mango salsa.
Speaker 1 (06:13):
Oh, that's what I'm talking about.
Speaker 3 (06:14):
It's amazing.
Speaker 2 (06:15):
It's a chibata toast topped with caramelized cinnamon sugar, so
it's crunchy and sweet on the outside but gooey and
the inside. We top that with a mango strawberry HONEYMNT
salsa and a little bit of whipped cream. Another menu
item we have is our Tex Mex Black bean Burger.
It's a vegetarian black bean burger and it's really great
because it doesn't fall apart like some of other black
(06:37):
bean burgers that are around, and it has a chipotle
aoli and some pickledread onions. We really wanted to play
around with pickledread onions, this menu, and.
Speaker 1 (06:45):
Yeah, if people want to take the great food home,
don't necessarily want to wait in line, you can order
online and also catering with Anasaus right.
Speaker 2 (06:53):
Yes, we do catering, which is great for the summer season.
You know, grad parties are coming up, so we love
to help you.
Speaker 1 (07:00):
She is a Lexus to Clark marketing coordinator for Anna's House.
They're popping up somewhere near you, especially in West Michigan,
so make sure you stop it, and I tell you
won't be disappointed. I vote for the French toast. That's
just my personal opinion. My name is Brett pickeinion. That's
going to wrap up this inediative talk of the town
here on Wood Radio with Anna's House.
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