North’s Bounty

Fresh, Pure and Delicious

Just-picked asparagus, peaches, and zucchini. Wild raspberries and morels, free-range beef and poultry, whitefish and perch pulled from the lake this morning. These are the extraordinary ingredients that make regional cuisine sing. Here, we spotlight 40 eateries that seek out the seasonal best from our orchards, fields, forests and streams. Read it and eat.

This restaurant guide was co-written with Emily Betz Tyra. It provides an exciting survey of the great cuisine being created at some of northern Michigan’s best restaurants.

This article first appeared in the July 2004 issue of Traverse, Northern Michigan’s Magazine. Click the link below to view this entire article in PDF format.

Click to download: 0704_Food_web.pdf