Chef Brandon Johns has been a leader in Ann Arbor when it comes to championing local producers in his cuisine, and Grange Kitchen & Bar is serves as his biggest celebration of the area's growers. Ask about the bread you're eating and it may be from Avalon Bakery in Detroit. That butter you're spreading on it? From Calder Dairy in Carleton, very possibly. Seasonal menus change in the homey dining room dotted with tall-backed wooden chairs and armoires, and could feature fried pig's head (one of Johns' signatures), housemade chorizo, duck breast with rye berries and pears, and spice-roasted whole hog. It should be known that duck-fat fries taste better when the duck are sourced from within 100 miles.