HISTORY
Our story is rich with tradition and a strong sense of place. The property first housed The Farm Cupboard, known for its famous Fried Chicken and prohibition-era cocktails, before becoming The Lord Fox, a beloved Ann Arbor landmark for 60 years. Founder, Sava Farah, purchased the 6.5-acre site in 2016 to save it from office redevelopment restoring the century old barn and preserving the land and its dining legacy for the next 100 years.
TIMELINE
1920
The FARm CUPBOARD
The Farm Cupboard served travelers and farmers with home cooked meals, fried chicken dinners and Sunday suppers.
1950
THE LORD FOX
The Lord Fox became a beloved fine dining destination, known for elegant entrées, an extensive wine cellar, and its historic setting.
2010
ROGER Monk’s
Roger Monk’s reimagined the space with a more casual feel, adding a bar, expanded beer list, and an approachable menu while preserving its charm.
2020
THE DIXBORO PROJECT
Opened in 2020 with The Boro To Go during the pandemic, The Dixboro Project expanded in 2021 with Dixboro House, transforming the historic property into a multi-concept dining destination.
OUR VISIONARY
FOUNDER: SAvA FARAH
My love affair and vision for this project began the first time I stepped foot on the property in 2013, when my husband William and I married and moved into a nearby house in the woods. Having lived in Ann Arbor since 2007, I’d heard plenty of stories about the famous The Lord Fox and occasionally visited Roger Monks, the tired neighborhood eatery that took its place after a 60-year run. Before that, the barn had been home to The Farm Cupboard, a popular roadside restaurant known for taking in weary travelers, pouring stiff cocktails during Prohibition, and its famous fried chicken recipe for over 30 years. This place was special—I could sense it from my very first visit. I was drawn to the rich history beneath the dust and disrepair, and I couldn’t help daydreaming about what the property could become and the unique charm of Dixboro Village. I’d tell friends and family wild stories of how I would develop the site into a destination restaurant reminiscent of Hudson Valley, Napa, or European countryside stops. The daydreaming continued with no real intentions until I learned the restaurant had been sold to buyers planning to convert the century-old farmhouse into office space, erasing its 100-year history. Before I knew it, William and I had become the owners of Ann Arbor’s most storied restaurant and its 6.5 scenic acres, and we began developing The Dixboro Project, encompassing our dining and recreational concepts. What we initially imagined as a modest remodel grew into a full redevelopment, including restoring and maintaining the land and a neglected section of Fleming Creek. The scope and complexity of the project both intrigued and intimidated me, but we committed fully to honoring the legacy, the land, and the highest-quality food and service. As the restaurant spaces took shape, our vision expanded to create multiple dining concepts and styles that would make this a place you’ll remember for any occasion. Our commitment continues as we lay the groundwork for another 100 years of restaurant history.
—Sava Farah
OUR CULINARY
LEADERSHIP
EXECUTIVE CHEF PARTNER: GARRETT LIPAR
Garrett’s culinary journey began in his grandparents’ garden and led him to kitchens in New York, Chicago, Los Angeles, and Stockholm. By 25, he became executive chef at Torino in Ferndale, MI, earning acclaim for his inventive, tasting-menu–only approach. In 2018, he and his wife opened Albena, an intimate eight-seat restaurant exploring what he calls Great Lakes cuisine. Now, as Executive Chef Partner at The Dixboro Project, Garrett is honoring the heritage of the property while crafting innovative, regionally inspired dining experiences for a wider audience.
EXECUTIVE PASTRY CHEF: JIN CAPOBIANCO GORiAN
Jin Capobianco Gorian is the Executive Pastry Chef at The Dixboro Project, bringing Michelin-level experience and a diverse background across fine dining, hotels, bakeries, and R&D. Born in Seoul and raised across several states, she trained at The Culinary Institute of America before advancing through acclaimed kitchens like The Lamb’s Club, The Musket Room, The River Café, and Sunday in Brooklyn.
After time in Austin and Chicago, Jin discovered the opening at The DIxboro Project and instantly knew it was her dream role. She now leads the pastry program with creativity, precision, and a deep love for her team. Jin lives in Ann Arbor with her husband and their two cats, Penny and Gus, and enjoys tennis and relaxing over her husband’s cooking when she’s not in the kitchen.
