YPSILANTI, MI - The former Cafe Ollie in Ypsilanti's Depot Town is now two separate business ventures, something the owners say is working well and fitting into the city's growing downtown area.

Mark Teachout and Danielle Scherwin-Teachout started the business in 2011 and decided to list Cafe Ollie for sale in 2016. His health was failing, Teachout told The Ann Arbor News Wednesday, June 14, and he didn't know how much longer he could keep up with the business.

"I literally couldn't get out of bed sometimes," Teachout said. "I couldn't take the business any further with my health, and we could never really fully expand."

As he dived into rounds of testing and hospital visits, Teachout was given a promising diagnosis and able to turn his health around. He and his wife started to talk about what they wanted to do with Cafe Ollie and how to better their business venture.

It was at that point the space next door to Cafe Ollie became available for lease.

"I thought, 'That changes everything. The clouds have parted,'" Teachout said.

Renting the space allowed them to separate the business aspects Ypsilanti residents have come to love and eliminate some of the confusion about what Cafe Ollie was, he said.

Both spaces reopened in April, after some renovations, with new identities: Ollie Food + Spirits, a full-service restaurant at 42 E. Cross St., and Cream & Crumb, a cafe and ice cream parlor next door at 44 E. Cross.

"This really helped to clear that up," Teachout said.

Cream & Crumb is serving up Zingerman's pastries, Hyperion coffee products and Guernsey Dairy ice cream. Employee Sam Quinn said there is often a line out the door for the hand-scooped ice cream, especially on Thursday nights during the Cruise Night events.

The restaurant side of the former Cafe Ollie operated with pub-like service, Teachout said, and many customers chose to do take-out.

Ollie Food + Spirits now focuses on bringing in people to sit on the front or back patio or at the new bar, with a menu that pulls together Cafe Ollie favorites like the macaroni and cheese along with Midwestern-inspired breakfast, lunch and dinner dishes with brunch on the weekends.

Those meals are created by a new chef, Travis Schuster, and a new kitchen staff. Schuster previously worked at Spencer's in Ann Arbor and the Corner Brewery in Ypsilanti and said his focus has been to lessen the amount of processed foods found on the menu.

"I've tried to steer clear of that," said Schuster, who visits local farmers markets to buy produce that inspires brunch dishes and the seasonal menu. "I cook what I want to eat but keep it close to this region. It's Midwest comfort food but not like at home."

He is especially proud of Ollie's burgers, made with beef ground by hand on-site and buns baked fresh daily. One burger was inspired by a friend's dream, and features grilled asparagus and Hollandaise sauce.

"I don't think you'll find a better burger in southeast Michigan," Schuster said. "Our burger is just ridiculously good."

Dinner entrees include small plates like the lamb and mint meatballs with a rose yogurt sauce and feta cheese for $12, or large plates such as the vegan chickpea and preserved lemon burger for $9 or the $15 pork chop served with rhubarb and cipollini (onion) compote and potato salad.

Schuster wanted a menu that would appeal to wide-ranging audience, and include vegan meals that are creative and outside of the box.

"You can make vegan food that's amazing and that tastes good," Schuster said.

The menu will change with the seasons, he added, and could vary throughout the summer as produce becomes available. He appreciates the ability to change the Ollie menu, and said he enjoys working at the restaurant.

"It is a blast to work here, it's inspiring," he said.

Cocktails at Ollie are hand-mixed using Michigan liquors and fresh produce, like the Rusty '49er made with George Dickel rye whiskey, sweet vermouth and orange bitters for $10.

"Everything we do here is seasonal, even the cocktails," said Brian Guerriero, bar and front of house manager at Ollie.

The drink menu will change throughout the year, similar to the food menu, as it reflects the changing seasons and local produce that is available, he said.

Customers are trickling in for Happy Hour specials or making reservations for themed brunches, like Wild West and fast food favorites, on the weekends. At some points during a meal at Ollie, a train can be heard whistling by Depot Town.

Teachout said business has been good, and reviews have been "fantastic" as people stop in and see how Cafe Ollie has changed.

He sees the changes to his business as one part of the changes happening in Ypsilanti. He serves as chair of the Ypsilanti Downtown Development Authority board, and is also part owner of the 2 Jerks Vinyl Shop in Depot Town.

The DDA heard a presentation last month on the Thompson Block, a historic building partially destroyed by fire Teachout said he is looking forward to seeing renovated in order to improve the downtown landscape.

The DDA has also approved more entrepreneurial grants this year than in the past three years, Teachout said.

"I think there's going to be a lot more economic opportunity, and I think it's going to continue," he said.