U.S. Navy SEALs trident emblem logo with a dolphin, an anchor, and an eagle, above the word 'USN' in bold letters.

NOW OPEN FOR LUNCH!

430 E. FRONT STREET
TRAVERSE CITY, MI 49686

231-944-2797

So you want to come visit? Come on down!

We are currently waiting on our liquor license so, in lieu of opening for dinner service as intended - we’re doing lunch! Starting May 16th we will be open Friday through Monday from 11am to 3pm. We are tiny! We only have 25 seats. We are indoor, bar only, seating (no tables!). Our chairs are lower to accommodate everyone! We take reservations for parties of 2-6 people but any larger and we may not be able accommodate your party indoors. We will open our outdoor space for patio service with larger tables hopefully by June 1st. We can do to-go orders on a case by case basis. Need carryout? Call us! 

We take reservations only over the phone

(231-944-2797).

And nope, we’re not doing online booking - we’re going analog y’all... why? Cause we’re new around here and we wanna talk to you! That’s the whole point of this little place! But rest assured we will always have a minimum of 50% of our seats for walk-in business run by an in-person waitlist - PLEASE stop in regardless of your reservation status. 

Diagram of a human figure with labeled anatomical parts including head, neck, shoulders, chest, abdomen, pelvis, arms, and legs.

Let us bring a taste of Umbo to you!

View our Catering Menu!

Our food has a story and we like to share that story with everyone…

We have many options for feeding you a meal. And we love a good party. So whether it’s stationed meals for those who prefer a more casual experience or a family style sit down affair to spark conversation, we can work with you to curate your perfect event. Regardless of the service style, we honor every detail. From interactive workshops to hot dogs & caviar, we're available to pop in at your house until we open the doors to ours. Let us take the load off and entertain you and your guests this holiday season.

Whatever your event dreams may be, we are here to make them a reality.

Our Founding Team

  • A man with brown hair and a beard wearing a white shirt and a dark apron, standing in a restaurant or cafe, with a blurred background of a counter and kitchen appliances.

    Our Chef - Cameron Rolka

    Chef Rolka has worked in a wide array of establishments, from 3-Michelin star Martin Berasategui in Spain to some of Detroit's best restaurants, (Dime Store, Republic Tavern, Takoi in exile, Takoi, and Marrow.) His role in the opening of such prominent Detroit restaurants led him to the opening of Mink in Corktown, Detroit in November 2019. Mink is a small 17 seat restaurant featuring a seasonally influenced and constantly rotating selection of oysters, a seafood based tasting menu, caviar service, and a wide selection of curated tinned seafoods. Impeccable sourcing from local farms, a diverse list of oyster farms, sustainable seafood, and high end ingredients sets chef Rolka apart. Cutting his teeth at Mink served as the perfect training ground for the launch of Umbo.

  • A woman with curly hair wearing a black shirt and a pink apron, standing with arms crossed in front of a brick wall with plants and pampas grass.

    Our General Manager - Sarah Welch

    Sarah Welch is a Founding Member and Partner at Marrow. She is also the co-Founder of seafood-centric restaurant Mink in Detroit's Corktown. Marrow was voted a semi-finalist for Best New Restaurant in the country by the James Beard Foundation in 2019, and in that same year was named one of the top new restaurants by Eater. Since then, Sarah has been nominated four times for James Beard Foundation's Best Chef in the Great Lakes category making it to finalist in 2023. Sarah competed in Top Chef: Houston in 2022 and was one of 3 finalists. Sarah trained formally at the renowned International Culinary Center in NYC after getting a business degree at Michigan State University. Her time as chef and partner at Marrow & Mink respectively has primed her appetite for her debut running the front end of Umbo. 

  • A dog sitting in a vineyard with a yellow basket of grapes in front of it. The vineyard has leafy grapevines and an individual partially visible to the right.

    Quality Control - Angus Eugene Welch

    Angus oversees Umbo’s most essential operations: quality control, team morale, and snack security. With a background in persistent observation and a nose for detail, he ensures every product and process meets the highest standards—especially if treats are involved. Known for his calm leadership style and unwavering commitment to office culture, Angus brings a balance of both discipline and delight to the workplace. When not performing site inspections, floor managing, or supervising meetings he can be found frocklicking around the outdoor parks of Traverse City in search of life’s next great adventure. While he’s been known to engage with newcomers with a bit of intensity and fervor, he’s really just a silly little guy. Most times you can find him in his favorite cold floor spot engaging in his favorite professional development activity: napping with a purpose.

Follow The Journey