Fall, A Time For Reflection
It’s October in little old Benton Harbor, Michigan, and we have yet another summer behind us at Houndstooth. Last month, we quietly celebrated seven years open, and this time of year always brings a little reflection on the year behind us. Not only did we launch our visual rebrand, but I also began to feel more settled into my role as owner and leader of the team at Houndstooth.
I’ve learned quite a bit in seven years, but one of the biggest lessons has been this: no matter what, it’s going to work out. A quote from a friend’s mother that has stuck with me. Every day in hospitality teaches you to expect the unexpected. This year was no exception, bringing its own set of challenges alongside some truly wonderful moments.
When I reflect on this past summer, I could spend a lot of time thinking about what I could have done better or the blind spots I’d like to improve. But I don’t. This summer was another success, and I’m simply grateful to be here, opening our doors for another year.
We said farewell to our server Kate, Meaghan, and our dishwasher Griffin. And, if I’m being honest, that’s what I’ll remember most about Summer 2026. It was the last summer with yet another incredible group of people who tolerated, loved, and worked alongside one another. No other summer will be quite the same, and that’s a big part of what this business is all about.
Not a day goes by that I’m not aware of how lucky I am to be surrounded by such interesting, good people.
At the beginning of 2026, my good friend Sarah Dworak, chef and owner of Sudova in Cincinnati, gifted me a journal to write in every evening. It’s titled Welcome to the Shitshow, and most evenings, one of our staff members (usually Kate, before she relocated) would leave an entry about the night. Sometimes they’re brief, sometimes silly, sometimes heavy, but they offer a wonderful little glimpse into life inside this small restaurant in Southwest Michigan. These are the moments I’ll look back on, too.
As we head into Fall 2026, we’re all looking forward to a restful season that’s still full of its own kind of excitement. Fall is when we get to have a little fun, slow down just enough, and take more time to connect with you, our guests.
A couple of weeks ago, we made a small fall menu update, introducing a scallop set, a new steak, new cocktails, and my personal favorite: a Houndstooth take on the you-know-where Mexican Pizza. The first part of the menu description is cabra molida, which translates to ground goat. I sourced the goat from my incredible friends at Verdant Hollow Farms in Buchanan, Michigan, and got my hands on as much ground goat and their special goat chorizo as I could. Another special element of this dish is the taco sauce, made primarily with our line cook Scott’s hot sauce and tomatoes from Mick Klug Farm in St. Joseph, Michigan. I hope you make it in to try this one. See the full menu update HERE.
If you made time to visit us this summer, thank you. Every afternoon, we meet as a team for pre-shift, go through our reservations, and look at each and every name. Every one of you matters in this little world we’ve built, and you helped make this summer what it was.
We’re excited to share more of what’s ahead for Houndstooth as we move through fall and into winter. Thank you for being part of it.
Cheers,
Chey
