The Niles Star

Buchanan restaurant making a name for itself among locals, foodies

Kevin Mason, the chef at Wheatberry Restaurant and Tavern, said the restaurant has enjoyed success in its first full year open on North Red Bud Trail in Buchanan. (Daily Star photo/JESSICA SIEFF)

By JESSICA SIEFF

Niles Daily Star

BUCHANAN — When it opened one year ago, one of the owners behind Wheatberry Restaurant and Tavern, Rob Strom, said his vision for the new eatery in Buchanan was for “people to feel like we’ve always been here. We want to be the place they have their grad parties, their son’s rehearsal dinner, daughter’s baby shower, the ball team’s award dinner and community fundraisers.”

Since their opening in early August 2009, one might say that’s exactly what the restaurant has become.

Head chef Kevin Mason said reaction to Wheatberry, its menu of “regional American cooking” and selection of local and micro-brewed beers has been “real great.”

Settled just off the banks of the St. Joseph River, on Red Bud Trail in Buchanan, Mason calls Wheatberry “unique” to the area.

Perhaps for its ambiance. Perhaps for its menu. Perhaps for both.

“We offer a variety of seafood,” Mason said, “we offer barbecue — regional American cooking, basically.”

The Redbud Pit Barbecue is one of the restaurant’s bestsellers, according to the chef, who added that he uses “a combination of hickory and cherry wood” in the pit for everything from baby back ribs to pulled pork, beef and chicken sandwiches.

In addition to good feedback and guests who keep coming back for more, Mason said the restaurant has been getting a bit of a misleading reputation of being “high end” or “fine dining.”

Instead, the aim of the restaurant is “excellent’” food and service with the feeling of being a hometown favorite.

And so far, it seems that reputation holds.

Inside, guests are seated in the main dining room amidst quiet lighting and a colorful board filled with daily specials, highlighted beers and desserts with a view of Red Bud Trail and the bank of the river.

The full bar features micro-brewed labels and seasonal beers on tap, and a lounge area features bench style seating, pub tables, a flat screen television and — currently being installed — an indoor fireplace.

“It’s just a great atmosphere,” Mason said.

The location is just off the beaten path, giving residents of Buchanan or neighboring communities a sense of getting away and that seems to be the ambition of the menu as well.

Mason said some of the restaurant’s big sellers include small plates like the fire roasted tomato and goat cheese, fresh blue crab crabcakes and tri-chili wings. Favorite larger entrees include a cedar-planked salmon, pine nut and sage skillet trout, the restaurant’s take on a Native American vegetarian hash they call “Three Sisters,” and of course — the barbecue.

“It’s been a big success,” Mason said. “We get a lot of locals, we draw the crowds from Mishawaka, Granger, Stevensville, South Bend and all of southwest Michigan.”

Wheatberry is open for the duration, appealing to those local residents and visitors throughout the year.

And as the seasons change, so does the flavor.

“We buy locally and we do a lot of seasonal foods,” Mason said. Expect lots of vegetables in the springtime and as for now, Mason said the kitchen is focused on a star of this growing season — sweet corn.

As for the chef’s recommendation, Mason stands behind his barbecue.

Wheatberry is located at 15212 North Red Bud Trail, Buchanan. For reservations, call (269) 697-0043. It is online at wheatberrytavern.com and on Facebook.