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.