Turning North to FARO

A fresh start with familiar flavors in Northport

By Abby McKiernan | Oct. 26, 2024

Northport’s culinary landscape has always had its hidden gems, but few restaurants carried the beloved weight of The Tribune. Known for its community atmosphere and mouth-watering dishes like the iconic pancakes and fried chicken sandwich, The Tribune was more than just a dining spot—it was a cornerstone of local life.

When the building The Tribune called home was sold, change came calling. Though the new owners wanted The Tribune to stay on, owner Eric Allchin decided to close on a high note.

“The Tribune was a site-specific name,” he told our sister publication, the Leelanau Ticker. “The restaurant was named after the old Northport Tribune newspaper, which used to be printed in that building. It wasn’t a name I wanted to transfer.”

He chose to rebrand instead of cashing in on the brand he built, fearing that a sale could tarnish its reputation. “I couldn’t handle the thought of someone running it into the ground,” Allchin admits. “So instead, I decided to take it with me to the next phase.”

Thus, FARO was born—a fresh start that still retained the heart and soul of its predecessor.

Setting the Scene

As FARO took shape in 2024, the vision was clear: to honor the legacy of The Tribune while creating something new and exciting for Northport. The restaurant’s building itself, steeped in history, became a canvas for this reinvention. Originally a bank, it had over a century of stories written into its walls.

As Allchin explains, “The building has so much history. Renovating it took 16 months longer than expected.” The restoration was painstaking but rewarding, with nods to the past like the exposed bank safe in the kitchen, a butcher block hostess stand, and the original flooring from the IGA General Store—all testaments to Northport’s long-standing history.

This thoughtful renovation was a collaborative effort, made possible in part thanks to two key figures: Megan Kellogg, Allchin’s sister and owner of Darling Botanical, and Daniel Caudel, a close friend and owner of Olean's in Northport. Kellogg and Caudel were integral to helping Allchin think through the rebranding and creative vision for FARO.

“They really helped me brainstorm and get everything off the ground,” Allchin says. The result is a space that feels both familiar and new, and from the moment you walk into FARO, there’s a sense that time moves a little differently.

“Everything here moves a little slower in the best way possible,” Allchin says. “It’s not that time stops, but rather that time becomes more valuable and cherished. Everybody is a little calmer and willing to slow down and enjoy the moment—that speed allows for quality and atmosphere.”

This philosophy is woven into every aspect of FARO, from the design of the space to the preparation of the food.

“There is a sacrifice that comes with rushing any process, and usually, the sacrifice is quality. We won’t produce anything but the best. That means doing things without shortcuts—from the local produce we use to our handmade, 72-hour dough,” Allchin says.

New Beginnings, Familiar Faces

The transformation into FARO has been met with enthusiasm from both new and returning customers. Regulars from The Tribune still flock to the restaurant, especially for Sunday brunch, with favorite meals carried over from the previous menu. Dishes like Eggs Benedict, classic biscuits, and Huevos Rancheros have become brunch staples, offering comfort and familiarity amid the change.

However, FARO’s evolution is happening at its own pace, and Allchin stresses the importance of quality over rushing expansion.

“Ultimately, we want to host brunch daily, but we aren’t there yet. We live here because we enjoy the slower pace, and that’s reflected in our approach to food and service.”

This commitment to a more thoughtful process has garnered support from regulars, even as they lightheartedly demand the return of their beloved dish—pancakes. “Our customers may as well have picket signs out front demanding pancakes,” Allchin jokes, a nod to the loyal following that continues to support FARO.

Rather than pancakes, the current star star of FARO’s menu is pizza, and it’s no wonder, given the level of care that goes into every aspect of its preparation. As Allchin mentioned above, each dough takes 72 hours to ferment, ensuring a flavor and texture that’s hard to match. The dough starters, cherished by Allchin and his team, are even named—Dough-loris and Danny Dough-vito.

At the heart of this process is FARO’s talented baker, Kate, who also runs Baker’s Gamble, a custom-baked goods company known for its inventive creations. Kate meticulously maintains the starters, ensuring every pizza carries the same attention to detail that FARO is known for.

Across the board, the menu reflects the restaurant’s commitment to local ingredients and seasonal flavors. One of the current standouts is the Potato Raclette Pizza, which has become a fast favorite. It features locally sourced potatoes and the world renowned raclette cheese from Leelanau Cheese Company, bringing together the comforting flavors of fall.

Another pizza, the Speck & Poblano, with its combination of cured ham and smoky poblano peppers, is what Allchin calls a “sweeper” on the menu—unexpected yet delicious.

The Northport Spirit

FARO sources 100 percent of its produce from two local farms, Loma Farms and Lakeview Farms, highlighting its dedication to sustainability and supporting the local community. The restaurant’s commitment to the local community extends beyond its menu. Northport has a tight-knit group of six food-focused businesses, and together, they work to ensure that there’s always at least one dining option available for locals during the slower winter months.

While FARO, like its predecessor The Tribune, plans to close from January through March for deep cleaning and menu development, the collaboration with other restaurants in the area means that the town’s residents are never left without a place to gather and enjoy a meal.

“Being closed helps us minimize losses during the slow period, but at the end of the day, we want to make sure we take care of those that live in our wonderful town,” Allchin says. “Not everything is about tourist season after all.”

As the cooler months approach, the restaurant is preparing for a series of special events designed to entice locals and bring people together. In November and December 2024, FARO will host intimate wine dinners, ticketed events pairing local wines with seasonal dishes.

“We wanted to create a space where people turn north rather than south to Traverse City when they think about dinner,” Allchin explains.

Whether you’re drawn in by the Potato Raclette Pizza, the upcoming wine dinners, or simply the chance to experience a slower, more meaningful dining experience, FARO promises something special for every guest.

Find FARO at 107 E Nagonaba St. in Northport. (231) 386-1048; faronorthport.com