Pizza serves as the foundation of the menu while the hearth supports the broader culinary program.
Counter-service sandwiches, salads, pizza, and seasonal sides.
Full-service woodfire restaurant experience.
The menu is intentionally familiar: pizza, fish, roasted vegetables, sandwiches, bread, and seasonal plates. The distinction comes from how the food is prepared.
Pizza serves as the backbone of the restaurant, creating accessibility, consistency, and frequency. The opening program includes approachable traditional favorites alongside seasonal pizzas built around Michigan produce and preserved ingredients.
The hearth program expands beyond pizza through dishes such as smoked whitefish dip, wood-fired lake trout, roasted chicken with pan jus, fire-roasted vegetables, and seasonal roots, greens, and mushrooms.
Desserts continue the same approach through fruit, dairy, maple, and preserved seasonal ingredients.
The culinary direction reflects Great Lakes seasonality, preservation, and Indigenous foodways through practice and approach rather than symbolism.
Joseph brings more than 15 years of experience in pizza, woodfire cooking, and restaurant operations, with over five years in kitchen leadership roles. He currently serves in leadership at Roberta's Nashville, contributing to operations leadership, systems implementation, staff development, and high-volume service execution within one of the country's most recognized pizza programs. His experience spans high-volume service, woodfire systems, team leadership, menu execution, and daily restaurant operations, providing the operational foundation for independent ownership. His background reflects Great Lakes food traditions, seasonality, preservation, and cooking over fire. As a citizen of the Little River Band of Ottawa Indians, Homage represents his transition from hospitality leadership into Native business ownership and long-term restaurant stewardship.
Lia's background spans hospitality operations, agritourism, guest experience, event production, beverage programming, and community-centered hospitality experiences. Her work ranges from intimate dinners to agritourism events and banquets serving up to 350 guests. Within Homage, Lia leads guest experience, brand direction, marketing, and community growth.