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Jumps Restaurant Review: Sure, it's a counter with stools and booths to seat only 48. And, yes, it’s located in a 900-square-foot space down a flight of stairs. But no one seems to mind at this farm-to-table inspired restaurant. Chef-proprietor Chad Stewart describes his menu as simple gourmet, and we find that appropriate. It takes just a glance at the chalkboard of daily specials to know there are plenty of wise finds. Soups might include pumpkin bisque, root vegetable with Black Forest ham or turkey-vegetable with barley. Entrées run to seared sea scallops atop fresh greens, linguine marinara with Italian sausage, or red chili-encrusted salmon with yuca-cassava root cakes. Muffins are freshly baked every day, and you’ll find a number of classic sandwiches. Baked apple-pecan french toast is a Sunday morning treat. The wine list includes an array of whites, reds and sparkling selections by the glass as well as attractive prices for all budgets. Craft beers and a full bar with cocktails and martinis, like the Michigan Apple with Crown Royal, Apple Pucker and cranberry, round out the beverages. Visit the restaurant's website to learn about wine dinners.