Leland Lodge Welcomes Winter

When the snow flew, the Leland Lodge used to shut its doors for the season, but not anymore. Now, the lodge and restaurant (Bogey’s) at the top of Pearl Street are embracing the off-season, which is great news for those seeking a quick lunch or delicious dinner.

"It’s the first time we’ve been open [in the winter] in 16 years," says Tony West, the Lodge’s food and beverage director. "Not a lot of people know that we’re open."

Not only is the Lodge open, but thanks to a $3 million renovation, it’s better than ever.

THE SCENE

The lodge offers a casual, upscale northern Michigan vibe with a fireplace, comfy seating area and lots of wood.

The back boasts rooms for larger parties and a wine bar. The latter opened this past August and is available for special events and private parties over the colder months.

You are welcomed to the dining room by a wall of windows showcasing the golf course, though it’s a bit snowy for linksters this time of year.

This is fine because it’s the food more than the view that demands your attention. Executive Chef Josh Cross, Chef de Cuisine Ryan Mataling, Sous Chef Devon Cheatum and the staff make flavorful food of all sorts.

THE MENU

West explains that, with owners hailing from San Antonio, the lodge has made a conscious effort to showcase some flavors of the Southwest, hence, the pulled pork nachos and quesadillas, smoked beef brisket sandwiches and apple wood smoked BBQ ribs.

The ever-present whitefish appears as an entrée, in a basket and smoked as a taco filling. Steaks, burgers and ribs satisfy the meat eaters, while hummus, club sandwiches and fish tacos round things out.

Daily specials may include unique wings, tacos and dinners such as beef tenderloin, chorizo macaroni and cheese and shrimp tostadas.

THE BEST

If flavor is the name of your game, start dinner with a standout salad. The Roasted Artichoke Salad features its namesake, as well as roasted tomatoes and shaved Manchego cheese atop mixed greens while the Signature Salad includes cambozola cheese, candied pecans and dried cherries. Both are served with delicious, zesty dressings.

Among the sides, the Sweet Bakers are a delicious twist on the fry – large wedges of sweet potato are crispy on the outside and fluffy on the inside. Ask for a side of house BBQ sauce to dip them.

West also points to the ribs in particular and the smoked meats in general. "We have a brand new smoker and can do 75 briskets, 125 racks, even a full pig," he says. "We want to have a place you come to where you have outstanding food."

THE REST OF THE STORY

While Bogey’s is getting most of the attention now, West believes the wine bar will generate its ample share of business very soon.

Wine steward Nathaniel Cole says that wine dinners will be a part of future offerings. So, too, will special events at the bar and in the wine cellar itself.

"We will have over 300 bottles this summer; right now we have over 180," Cole says.

He’s looking forward to regularly opening the wine bar in the spring.

"We’ll have some wines per glass that others only have by the bottle," he says.

While the wine list will include local wines, it will focus on wines from around the world that are not as readily available in other area restaurants.

The wine bar will also have its own menu.

THE SKINNY

Appetizers start at $7, as do salads. Burgers start at $8, baskets at $11, entrées at $19. Lunch specials start at $6 and nightly specials include appetizers starting as low as $4, meat and cheese plates at $13 and entrées as low as $17.

Bogey’s is located at 565 East Pearl Street in Leland and is open daily from 11am-9pm. For more

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