General Info

Springing from humble roots, Plum Creek began as a simple deli and meat market with a tiny kitchen consisting of just a sink and one stove. In 2001, then 19-year old Brett Wichers, its current owner, purchased Plum Creek. As Brett soon learned, success in the restaurant business takes hard work and creativity. In fact, for more than a year after he purchased the restaurant, hamburgers and steaks had to be cooked outdoors on a wood burning grill because the kitchen was simply too small. Although cutting and stacking wood is not a typical task in the restaurant business, Brett and staff did whatever it took to ensure Plum Creek's success. Rain, shine, sleet or snow, Plum Creek cooks braved the elements just to serve perfectly grilled burgers and steaks. With Brett at the helm, many changes instrumental to Plum Creek's future success were put in place, including building the kitchen out, removing the deli for increased seating capacity, expanding the menu, offering evening dining hours and eventually moving to a bigger building. Through it all, Brett never forgot Plum Creek's simple roots and the hard work it took to get the restaurant where it is today.Springing from humble roots, Plum Creek began as a simple deli and meat market with a tiny kitchen consisting of just a sink and one stove. In 2001, then 19-year old Brett Wichers, its current owner, purchased Plum Creek. As Brett soon learned, success in the restaurant business takes hard work and creativity. In fact, for more than a year after he purchased the restaurant, hamburgers and steaks had to be cooked outdoors on a wood burning grill because the kitchen was simply too small. Although cutting and stacking wood is not a typical task in the restaurant business, Brett and staff did whatever it took to ensure Plum Creek's success. Rain, shine, sleet or snow, Plum Creek cooks braved the elements just to serve perfectly grilled burgers and steaks. With Brett at the helm, many changes instrumental to Plum Creek's future success were put in place, including building the kitchen out, removing the deli for increased seating capacity, expanding the menu, offering evening dining hours and eventually moving to a bigger building. Through it all, Brett never forgot Plum Creek's simple roots and the hard work it took to get the restaurant where it is today.