Mid-century Makeover

A 1958-era Harbor Springs inn underwent a major overhaul that showcases thoughtful modern design //Photography by Charles Aydlett
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Original wood beams, authentic Mid-century-style furnishings, and a huge stone fireplace make Otis’ lounge extremely welcoming.

A shuttle bus full of revelers rolled up to a new hotel on splendid, winding M-119 on a beautiful October evening, and out poured a group of Bay Harbor-area friends who belong to a dinner club and regularly enjoy restaurants and pubs in northwest Michigan’s Harbor Springs region. On this night, they were in for a treat more astonishing than the tunnel of trees they had just passed through: the warm and inviting Otis!

The iconic Mid-century-style facility has been a part of the Harbor Springs scene since the 1950s. Back then, Chicago banker-turned-farmer Joseph E. Otis called it Birchwood Farm Estate. Later, it was known as the Birchwood Inn.

Most recently, the hotel (now simply called Otis, after Joseph Otis) was transformed into a destination for locals and overnight visitors craving unique design, gourmet-with-a-twist bar fare, and seasonal craft cocktails that inspire patrons to linger. Original wood beams and a huge stone fireplace add to the dreamy quality of the gathering spaces — but it’s not a dream; it’s as real as the hardwood that burns in its fireplaces.

Mural-style art by Jennifer Haver adorns the bar.

“We were after authenticity,” says Ty Humpert, one of the owners, who joined a few other entrepreneurs and investors who could see the facility’s potential. Their renovation goal for the hotel, which opened this past June, was to “embrace the original Mid-century design and make it feel like a home away from home,” Humpert says.

Humpert, who grew up in Saginaw Township, adds: “I remember coming here and staying at this hotel 25 years ago with my grandparents.” Never did he dream he’d someday help make the Birchwood Inn into what it is today.

Without changing the footprint of the facility, most of the renovation focused on repairing, updating, and adding panache at every turn.

That meant researching the era’s design bent and procuring just the right décor. Humpert, who is also an artist and oversaw the facility’s look and style, brought various experts to the table. He and his partner, also an owner, have a cottage in Harbor Springs, which made it convenient for them to be hands-on during the redo.

Those who contributed to Otis’ metamorphosis, and all the hotel employees, share a philosophy that its director of food and beverage, Shannon Welsh, coined: “If you do things the right way, then the whole experience of staying or dining here has soul. When a place is lacking soul, it’s something you can feel.”

Head Chef Shane Abe and his wife, Shannon Welsh, director of food and beverage, know a thing or two about tasty fare.

A sense of soul does, indeed, envelop the place. You feel it when sipping a craft cocktail swirling over ice delivered from Michigan Clear Ice in Bay City; sinking into the lounge’s plush blue-velvet sofas, the inspiration for which was discovered in the basement; and listening to the calming rustle of ornamental grasses outdoors.

Small plates and shareables grace the menu, which reflects seasonal options that focus on inventive, Head Chef Shane Abe notes. The Irish stout beef stew with mashed potatoes features a horseradish cream, while the popular russet potato waffle is complemented by king salmon gravlax, crème fraiche, and chives.

“For the waffle, I hand-grate the potatoes and then rinse the starch out for what seems like forever,” Abe shares.

Outdoors, stylish black steel tables and chairs (orginal Russell Woodard/Sculptura) make their home on the sprawling deck. Views of a horse farm, matte-black benches and planters, and cinnamon-red shade umbrellas create a serene feel.

Overnight guests will discover a variety of layouts in the 31-room facility, from a pass-through style (with front and back doors leading to the courtyard) to family suites and smaller spaces. The forest-green doors to each room evoke the verdant pines of northern Michigan.

“The rooms needed functionality and wearability,” says Ty Humpert, an Otis owner.

“The rooms needed functionality and wearability, but they also had to look good and fit the style,” Humpert says. Working closely with Daniel Caudill, who helped launch the Shinola brand in Detroit, Humpert and the team selected textural window shades that open from both the top and bottom, allowing guests to take in pastoral views, while single-ball bubble pendant lighting from Australia adds whimsy. Plush armchairs, luxurious linens, high-end bath amenities, beamed ceilings, and huge breakfast pastries add to a memorable stay.
The team called on Michael Hsu, of the Michael Hsu Office of Architecture, to help them reimagine the front lobby and Fireplace Lounge areas. Landscape architect David Hocker created a lovely layout that balances the hotel’s architecture and site. Rows of purple salvia and fernleaf yarrow, and containers of boxwood and pines, star in the design.

A courtyard behind and between the buildings showcases interesting plant species, over which a sculptural pine tree reigns supreme. Louis A. Hoffman Nursery Inc., of Harbor Springs, also worked with the team and maintains the beautiful grounds, which include a bocce ball court. This winter, guests will likely be able to sit at a bonfire or warm up in a clear, heated tent.

As for artwork, guests notice two head-turning paintings by Bernard Park upon entry, and there’s a fascinating gallery wall in the lounge. Don’t miss the oil painting by Jennifer Haver that’s adhered to the wall, mural-style, on both sides of the bar. The artist echoed the colors and shapes from a Mid-century painting.

If the walls could talk, it’s no doubt plenty of interesting stories would unfold. One woman told Humpert she got engaged in the lounge many decades ago, and “Now she and her husband come here often for date night,” Humpert says. Other locals, like Ron Barry, who lives up the road from Otis, also adore the spot. “We’re so glad it was remodeled,” he says. “The community is so happy.”



 

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