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Posted on Mon, Jan 14, 2013 : 5:57 a.m.

Ypsilanti's Wurst Bar expands offerings to include delivery service, live entertainment

By Katrease Stafford


Jesse Kranyack, managing partner of the Wurst Bar, has added delivery service, live entertainment to capture more customers.

Courtney Sacco |

The Wurst Bar in Ypsilanti is nearing its one-year mark since opening and its owner has decided to start the new year by expanding its reach.

Jesse Kranyack, managing partner of the Wurst Bar located at 705 W. Cross St., said it recently began a delivery service to reach younger patrons who might not be able to enter the bar after 10 p.m., due to their age.

"We don't want anyone under 21 in after 10 p.m., so I didn't want to cut that whole crowd out," Kranyack said. "It's open to everyone, but we were cutting out a large demographic and we wanted to make sure they get in."

The delivery service, which runs from 8 p.m. to 2 a.m., could expand to outside of Ypsilanti, but Kranyack said it all depends on how the initial service area turns out. However, the bar will travel a little outside of the area for certain orders. For those 21 and over, beer can be delivered in addition to food. The delivery service will be bumped up to 6 p.m. in the next few weeks, Kranyack said.

Kranyack is also in the process of beginning renovations inside of the 3,814 square-foot bar. He plans to put in some new bathrooms and update nearly the entire kitchen.


The Wurst Bar has a wide range of customers, according to Kranyack.

Courtney Sacco |

"When we moved in the place, it was a 35-year-old kitchen," he said. "It had to be updated and quite a big chunk of money went into that."

The Wurst Bar replaced the 37-year-old Theo's Bar & Grille in January 2012 after Theo’s co-owner George Tangalakis agreed to sell the restaurant 15 months after placing it on the market.

Tangalakis sold the building for $370,000 to the CLV Ypsi, LLC, according to city assessor records. The LLC is registered with the state of Michigan under Waad Seba.

Since its opening, Wurst Bar has developed its own niche in the Ypsilanti bar scene.

"Whenever you open a business, you want to try to fill a section of business that doesn’t already exist," Kranyack said. "It's pretty much a new crowd of people... business hasn't dropped off at all."

Kranyack attributes some of the bar's success to the menu, which features unique bratwurst and burger dishes that pair a wide range of meats and ingredients. The bar also has some vegetarian dishes.

"Food is one of the few things where you can invent something new every day," Kranyack said. "There's an unlimited amount of ingredients. All you need is a little bit of creativity."

The bar's sales are split roughly evenly between food and alcohol, which Kranyack said isn't the norm for most bars. Most are geared toward alcohol, with minimal food offerings.

"Most have a 60-40 split or 80-20, with more toward alcohol," Kranyack said.

Although his business is viable, Kranyack — who also owns a high-end, seasonal restaurant Kelley's Island House in Ohio — believes the Ypsilanti bar and restaurant scene is still underdeveloped. If more businesses were to open, the variety would be good for the entire area, he said.


The Wurst Bar in Ypsilanti offers a unique menu, featuring bratwursts, hamburgers and vegetarian options.

Courtney Sacco |

"I've lived here and I often find myself wanting things that I can't get access to. I think if Eastern Michigan University wants to put itself over other schools, it needs to have more things for people to do."

Something else Kranyack started recently are live entertainment offerings. One Monday night a month, the bar features live dinner music with a themed dinner that can be paired with wine or beer. The music offering ranges from jazz to blues to a big band feel.

"We've had a couple jazz-themed ones and a blues night served with comfort food," he said. "Every time we do it, it's different. I wanted to find a way to get some music and the music people I get in are all through the University of Michigan."

With the bar's anniversary approaching, Kanyack said he's had a chance to reflect on how welcomed his business is in the area.

"I've been in the restaurant business for a while now and Ypsilanti has been very welcoming and it has a very collective mix of people," he said. "It's been a pretty enjoyable year."

Katrease Stafford covers Ypsilanti for her at or 734-623-2548 and follow her on twitter.


Nicholas Urfe

Mon, Jan 14, 2013 : 11:40 p.m.


Katrease Stafford

Mon, Jan 14, 2013 : 9:22 p.m.

The Wurst Bar posted on its Facebook page that it will be having a customer appreciation and one year party on Thursday, with free beer from 4 to 5 p.m. and 10 to 11 p.m. All pints will be $1 and all $1 sales proceeds will go towards whatever local charity gets the most Facebook requests.


Tue, Jan 15, 2013 : 1:10 p.m.

with free beer from 4 to 5 p.m. and 10 to 11 p.m. All pints will be $1 and all $1 sales proceeds "will go towards whatever local charity gets the most Facebook requests." The draft beer is $1.00, not free. The $1 collected will go to a charity as noted.

harry b

Mon, Jan 14, 2013 : 7:17 p.m.

Thursday night Theo's. Quarter beer night. That was the place to be in college. Plus we could walk or stumble home.

Jody Durkacs

Mon, Jan 14, 2013 : 5:48 p.m.

The food, waitstaff, and drink prices there are spectacular! If you haven't been, you must try it! And don't let all the tasty brats distract you from their burger. I found it to be top notch! Bring back the curry brat! :)


Mon, Jan 14, 2013 : 4:57 p.m.

This is a GREAT place. Food is fabulous and they constantly add unique specials just to kick it up some. One thing not mentioned in the article is their beer selection, which is outstanding. They rotate their taps among Michigan beers. Unbelievable how many micro-brews and beers are made in this state. Staff is also very friendly and helpful. check it out!


Mon, Jan 14, 2013 : 6:28 p.m.

I am not sure if they still have it on tap but the last few times I went they had a sour belgian beer that was amazing!

Adam Betz

Mon, Jan 14, 2013 : 4:48 p.m.

Their food is very good as well as different. Also, they serve tater-tots which, for some reason taste better than when I cook them at home. Aside from their food, they have a juke box for the nights when they do not have live music playing. I look forward to returning here often in the near future.

Frank Lee

Mon, Jan 14, 2013 : 3:03 p.m.

Wurst Bar - I am so happy to see a business likes yours come to Ypsilanti! I commend your vision, inspiration, and offerings. I was already a fan of the bar/restaurant and now with live entertainment and delivery service, you are over the top! I think you have a gold mine on your hands and I would prepare to hire more delivery drivers while expanding your delivery service area. See you soon.

Lizzy Alfs

Mon, Jan 14, 2013 : 2:29 p.m.

I still have to check this place out. Heard there are a couple good veg options.


Tue, Jan 15, 2013 : 12:16 a.m.

Lizzy you would love it!! The veg corn dogs are out of control! So are the veg nacho tots!


Mon, Jan 14, 2013 : 11:17 a.m.

Perhaps he could put some energy into improving his health inspections, the last 2 have had numerous critical violations as well as non-critical violations, which a person with restaurant experience should not have. Perhaps could include inspection results on ALL restaurant stories, good or bad, instead of just PR stories.

David Bardallis

Mon, Jan 14, 2013 : 5:09 p.m.

Having spoken to my share of people in the biz over the years, I feel confident in mostly ignoring that sort of thing because it turns out a lot of "critical violations" are stupid, nitpicky things that are the result of some petty gummint inspector with constipation. Not that there aren't places out there that might engage in somewhat risky food-handling practices, but I take this stuff with a grain of salt. No business has any incentive to poison its customers...


Mon, Jan 14, 2013 : 4:55 p.m.

A2comments, I believe this was actually addressed in the article... right where it says, "When we moved in the place, it was a 35-year-old kitchen," he said. "It had to be updated and quite a big chunk of money went into that." I'm not sure where your restaurant experience comes from, but if it came from actual experience in food service then you would understand that you are referencing an "Initial Inspection" and one follow-up performed halfway through kitchen renovations... on a management agreement food service license... Renovations are exactly what each violations points to: floor tiles, ceiling tiles, sinks, etc... But thanks for your Anonymous input!

Adam Betz

Mon, Jan 14, 2013 : 4:52 p.m.

Oh snap! Guess I'm done eating here: "FOUND A DAMP MOP IN AN EMPTY MOP BUCKET BY THE MOP SINK. TO CORRECT HANG MOP AFTER CLEANING TASK, TO ALLOW MOP TO AIR DRY." A2comments, thank alah that our tax dollars found the wet mop! Good investigation and thanks for pointing this out.


Mon, Jan 14, 2013 : 2:11 p.m.

Those violations aren't really THAT bad. Just because they say 'critical' doesn't make it the end of the world. They are just violations that could, potentially, cause a problem, given all the right circumstances came together at all the right times.


Mon, Jan 14, 2013 : 1:55 p.m.

Just as an example, check out the lists of violations for Zingerman's Deli.


Mon, Jan 14, 2013 : 1:52 p.m.

Thank you for that very helpful comment, Ann Arbor neighbor! Have you ever posted a comment like this about any one of the ten zillion AA restaurants covered by Just curious.