Ferndale's neighborhood seafood restaurant with an oyster obsession.
Cozied-up along the tracks on the east side, Voyager serves coastal american favorites made with sustainable, wild caught and responsibly farmed fish & seafood. Our ambition is to be at once classic and original, approachable and boundary-pushing, comforting and refined, paying homage to then and now. A contemporary oyster bar with a reverence for the Great Lakes. To provide it with care, craftsmanship and heartfelt hospitality is our only goal.
That, and mixing delicious Mai Tais. We look forward to taking care of you!
- J, J & E
FOOD & BEV
( menus below are samples only )
The freshest in seafood crafted with love, care & originality.
A killer Mai Tai, fish-friendly wines, and American craft beer.
Tide to table in less than 24 hours.
ROAMING RAW BAR
Have an oyster obsession like us?
Call in our team of expert shuckers for your next event. Weddings. Showers. Dinner Parties. You name it, we can do it.
We'll come equipped with the Voyager Canoe, plenty of flaked ice, fresh oysters of your choosing and all of the traditional accompaniments.
And if you're digging on grilled oysters, ceviche, or anything in between, we can do that too. Let's talk about it.
For more details, click here.
For all inquiries, email email@example.com.
600 Vester St (at Burdette)
Ferndale, MI 48220
J, J & E
Eli Boyer, Proprietor
A native of metro-Detroit, Eli Boyer was a central figure in the growth of Chicago-based DMK Restaurants. As the first person hired in early 2009 by acclaimed veteran restaurateurs David Morton and Chef Michael Kornick, Eli helped build a powerhouse of nationally recognized restaurants—including DMK Burger Bar, Fish Bar, Ada Street and County Barbeque. After extensive experience as their Director of New & Special Projects—which included overseeing the creative process, budget, timeline and operations framework of each DMK restaurant opening—Eli returned to Detroit and opened the acclaimed Gold Cash Gold in December of 2014.
After successfully creating, operating and growing five loved and lauded restaurants in Chicago and one in Detroit, Eli hopes to continue spreading a new brand of hospitality and creative energy in his hometown.
Jennifer Jackson & Justin Tootla, Co-Chefs
Jennifer and Justin met while attending the Culinary Institute of America in Hyde Park and have since traveled and cooked from Maine to Alaska. Some notable and influential stops have been Prune and Le Bernardin in NYC, Chez Panisse in Berkley CA, Eva in Los Angeles, The National and Farm 255 in Athens GA, Mission Table in Traverse City MI, Yusho, and Kinmont in Chicago. Their most recent adventure was at Thank You Chinese also in Chicago where they served as Co-Executive chefs, developing a menu that bridged the gap between American and traditional regional Chinese cuisine.
Jennifer was raised in Northeast Georgia where she learned the traditions of her Southern heritage cooking with both her grandmothers since she was knee high to a grasshopper. Growing up, Justin’s mother introduced him to the bounty of the Midwest, while his father taught him the food of his Indian culture, their house always smelled like curry.
When they’re not cooking, they like to spend their time talking about cooking, trolling Instagram, swimming in Lake Michigan and drinking Tecate, sometimes all at once.
If you're obsessed with oysters. A maniac for Mai Tais. Committed to heartfelt hospitality. Eager and willing to learn and grow through hard work. And most importantly, possess a sense of humor...chances are, we want to meet you. Send your resume and a short note to... firstname.lastname@example.org.