Jumps Restaurant

63 Kercheval Ave 105 Grosse Pointe FarmsMI48236
Closed
Sunday
Closed
Monday
8:00am-2:00pm
Tuesday
8:00am-2:00pm
Wednesday
8:00am-2:00pm
Thursday
8:00am-2:00pm
Friday
8:00am-2:00pm
Saturday
8:00am-2:00pm
Payment Methods: Visa, MasterCard, Cash
Average Rating
4.5
Total Reviews
(98)
Recommended 0
Not Recommended 0
Average Rating Over Time
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Description

Jumps Restaurant can be found at Kercheval Ave 63. The following is offered: Restaurants: Breakfast. The entry is present with us since Sep 9, 2010 and was last updated on Nov 14, 2013. In Grosse Pointe Farms there are 1 other Restaurants: Breakfast . An overview can be found here.
by opendius on March 06, 2015 from opendius

Editorial Reviews

Jumps Restaurant Review:
Sure, it's a counter with only enough stools and booths to seat 48. And, yes, it’s located in a 900-square-foot space down a flight of stairs, but we love it still. Chef-proprietor Chad Stewart describes his menu as simple gourmet, and we find that appropriate. The food is fresh, appealing and prepared with flair and skill in the tiny kitchen visible through the pass-through window behind the...
by gayot on October 29, 2011 from gayot

Information from the business

American and International Cuisine with a Superb Wine Selection! An Oasis of Fresh, Farm-To-Table specialties right In the heart of the Pointes!
by yahoolocal on June 25, 2016 from yahoolocal
CHEF CHAD STEWART AND THE JUMPS TEAM Accent on the Basics Fresh, clean, simple gourmet food-that’s the Jumps creed. Straig...htforward food with a penchant for delving into creative and new taste territories. “We start with the simple American basics. Everything is fresh; everything is made from scratch-from the stocks and sauces to the dressings and desserts. It is with that foundation that...
by facebook on November 30, 2014 from facebook
Accent on the Basics Fresh, clean, simple gourmet food-thatac2s the Jumps creed. Straightforward food with a penchant for delving into creative and new taste territories. acoeWe start with the simple American basics. Everything is fresh; everything is made from scratch-from the stocks and sauces to the dressings and desserts. It is with that foundation that we can move on to more international...
by yahoolocal on March 25, 2014 from yahoolocal