Your Northern Michigan Summer 2024 Restaurant Guide
Must-try dining around the North from around the world!
What do tacos, ramen, meatloaf, and lasagna have in common? They are a few of the star entrees in this summer’s restaurant guide! Northern Express writers sampled the fare of seven northern Michigan eateries, and we’ve pulled together the tastiest dishes, most refreshing beverages, and mouthwatering desserts for you to try.
Let’s eat out tonight!
Brandy’s Harbortown
Bay Harbor
The Morrisons—Bryant and Jamie, Philip and Laura—are the inventive restaurateurs behind Bay Harbor’s popular Maple + Batter, home to superior offerings for breakfast and brunch, and NOMAD., elevated, shareable plates inspired by world flavors.
Now the Morrisons, along with new partner Rick Iceberg, build upon this success with their third venue, a spanking new cabana bar and restaurant occupying a prime site in Bay Harbor Village at the edge of Bay Harbor Lake Marina.
“…We want to make sure the restaurant has a fun and inviting feel…for anyone coming off the boat, out of the pool, or for a relaxing day/evening out,” says Laura Morrison.
On the Menu
Brandy’s four walk-up micro kitchens, each with its own chef and staff, is “a kitchen collective of sorts,” explains Laura. “Each will have its own [theme], menu, and flair…for the guest to select from.” Patrons order directly and pick up their orders via pagers.
Heirloom offers salads, wraps, and grain bowls, packed with texture and flavor, all created from fresh, high-quality ingredients. Try the Signature Salad with butter lettuce, fresh shrimp, red onion, avocado, cherry tomato, and garlic vinaigrette.
Wings + Beer’s straightforward menu comes with adventurous house-made sauces, plus a hand-picked selection of local beers, while Brandy’s Kitchen is home to comfort food classics like juicy smash burgers, gourmet hot dogs, and piled-high sandwiches.
And at Fresh Catch, the Maine vs. Connecticut Lobster Rolls are wildly popular. (The traditional Maine roll is filled with generous chunks of chilled lobster, while the Connecticut version is warm and buttery.) The Fried Walleye Sandwich, Lobster Quesadilla, and Fish Tacos are favorites as well.
On tap, patrons will find eight beers, two cocktails, and white and rosé wine. Full bar service features selections from local, regional, national, and international distilleries, plus crafted signature cocktails, under development with NOMAD.
Find Brandy’s Harbortown at 820 Front St. in Bay Harbor. (231) 492-0998; brandysharbortown.com
Verde’s Taqueria
Mackinac Island
Verde’s Taqueria stands as a testament to the creative vision of Melanie Libby and Ira Green, owners of the beloved island establishment Great Turtle Brewery & Distillery. The vibrant exterior offers a tantalizing preview of the Mexican-inspired delights that await within—a culinary fusion where each dish marries the bold flavors of Mexico with the unique essence of Michigan.
When Libby and Green opened the doors to Verde’s Taqueria in May of 2023, their mission was not only to serve incredible food but also to create a space where every guest felt welcome the moment they came in.
“What excites us most is to be a part of the magic that is Mackinac Island,” says Libby. “Our culture is rooted in listening to our guests, understanding what they want to see on the menu, and then making it a part of our offerings so that we are always evolving.”
On the Menu
Every menu item at Verde’s is a Michigan-Mexican fusion, handcrafted to bring in the best of both worlds and create a twist on every plate. Take, for example, the Rock and Rye Beef Barbacoa—a perfect blend of Mexican spices and Michigan’s famous soda, creating a sweet and spicy sensation that’s uniquely Mackinac Island.
You’ll also find traditional favorites like Carne Asada Tacos and Loaded Quesadillas alongside innovative delights added this year, such as spicy avocado bites and Takis street corn dip (yes, Takis, like the chip). On the handheld side, don’t miss the Cubana (think pork shoulder, pickled red onion, refried bean spread, smoked guajillo au jus, melted monterey jack cheese, and brown mustard on a bolillo roll).
The flavor doesn’t stop with the food either. Keep it classic with margarita flights and a wide assortment of tequila or opt for the social-media worthy “Category 5 Hurricane” rum drink served up in a 50-ounce fishbowl and complete with light-up ice cubes, a parasol, and gummy sharks.
And be sure to grab an order of the Funnel Cake Fries for the table at the end of your meal. These crispy, cinnamon-sugar dusted treats are served with whipped Mexican hot chocolate and caramel sauce for a *chef’s kiss* finish.
Find Verde’s Taqueria at 7263 Main Street on Mackinac Island. (906) 847-4002; verdesmi.com
Full Send Ramen
Traverse City
Ask Daniel Mabie about the first bowl of ramen he ever had, and you get an answer that takes you on a journey halfway around the world.
Daniel’s family moved to Hawaii while he was in high school. “I didn’t have a choice because I was with family, of course … [but] I was not happy with the decision at all. I was around 16, and all my friends were in California. … I was pretty depressed for a while.”
That’s when a new friend took him out for lunch, where he ordered a bowl of shoyu ramen.
“It definitely made a lasting impression. It was like, ‘What is this? What is this taste?’ I loved the broth, I loved the chashu, I was all in on the pork belly. After that first bowl, I was just trying to recreate that feeling. That was one of the best moments of me being there. It was the first time I was feeling like, oh, wow … life is good.”
Years later, Full Send Ramen was born here in Traverse City, and Daniel and his wife now operate the truck outside The Coin Slot, where everything from roasted pork belly chashu to multiple types of savory, steaming broth is served.
On the Menu
Local pork bones and stewing hens from farms just a few miles away get simmered for hours, local aromatics and vegetables add to the seasoning, and local mushrooms add to the umami richness.
“We’ve taken the philosophy of how ramen was first created in Japan, of using what’s around you and … the mantra of zero waste. That’s absolutely what we do. It’s about using what you have and making something beautiful but humble at the same time,” Daniel explains.
If a steamy bowl of soup doesn’t sound like what you need on a hot summer day, don’t sleep on the poke if you see it on the menu: Fresh raw ahi tuna, lightly seasoned, served over rice. Local providers for wild-caught tuna aren’t exactly doable in this part of the world, so theirs is provided by a friend on the Big Island, Daniel explains.
“They catch it, they fly it in that night, it’s cut at 3am, it’s on the five o’clock truck from Grand Rapids and delivered the next day. The fish that I served yesterday was swimming 24 hours ago. That’s just crazy. Sure, it’s not our money maker, but it’s worth having just to give people the experience.”
Find Full Send Ramen outside of The Coin Slot Lot at 346 E Front St. in Traverse City. fullsendramen.com
TaffelTown Lodge
Fife Lake
The year was 1948 and an ambitious young guy named Al Tafel built a sturdy log structure out in a remote spot along a sleepy M-66 in rural Kalkaska County. Over the years, the place housed a general store, a tavern, and a restaurant. With a slight twist in spelling, the joint became known as “Taffeltown” and passed through a series of owners.
Live music, cold beer, and cheap eats drew crowds, but eventually the eatery was closed and sat vacant for years, falling into pretty deep disrepair. Until Rene Anderson and Dean Horn, a downstate couple armed with energy and a dream, decided to take on the challenge of reviving the place.
Log-by-log, Anderson used lemon oil and elbow grease to make the wooden interior gleam. The result is a comfortable haven where guests can soak in the laid-back vibe.
“When people walk into here, they see it’s not corporate,” says Anderson. “It’s our house, you’re my guest, and I’m going to cook you a meal.”
On the Menu
TaffelTown Lodge’s menu changes weekly, with Anderson whipping up her favorites in her impressive cast iron collection.
Entrees include a healthy portion of skewered beef ($19), bites of seasoned ball tip beef hot off the charcoal grill, or go with similarly grilled chicken ($17). Both are served with creamed potatoes, a vegetable, and a hand-made dinner roll. Vegetarians can create their own pasta bowl ($16), and add three ingredients like mushrooms, Kalamata olives, sun-dried tomatoes, zucchini, broccoli, and feta cheese, accompanied by a flavorful garlic baguette.
If you’re interested in a burger, they offer a one-third pound treat on a handmade bun with a bag of chips for only $11. Roasted pork and roasted beef sliders are only $4 each. Eight-inch personal pizzas are $13.
It’s early days, but do they have a signature dish yet?
“That’s gotta be our Not Your Mama’s Meatloaf,” Anderson says with a laugh. “We perk it up with our secret recipe and lots of things like basil, garlic, and fresh oregano. We’re going to put this on the menu more often.”
Find TaffelTown Lodge at 12397 M-66 in Fife Lake. (231) 564-1203
Trovato at Hidden River
Brutus
Hidden River is a nationally recognized course, ranked among GolfWeek’s “Best Courses You Can Play” from 2013-2023. Its environmentally-conscious design protects the Maple River, while offering a natural layout with five tees for all levels of play. And, the Maple River, considered one of the state’s finest trout streams, is the setting for guided fly-fishing tours and casting lessons, by reservation, with established area guides.
Inside the soaring timber-and-glass-fronted entryway of Trovato, the club’s restaurant overlooks a gentle bend of the Maple River through banks of windows in every direction. This is a traditional Michigan lodge with industrial elements and sophisticated finishes, all blended perfectly into its secluded setting.
Some great chefs are made, but Trovato’s Dean Grill seems to have been born to the profession, with a happy combination of genes, heritage food, and two Old-World grandmothers—one Sicilian, one French—who encouraged young Dean to pursue his dream.
On the Menu
Trovato’s menu is classic Italian, with modern touches informed by the chef’s wide experience.
Diners will find Chicken Piccata with lemon caper butter sauce; Rigatoni Bolognese made with veal, Wagyu beef, and pork; Veal Chop Marsala, a prime cut with brown butter mushrooms and wine sauce; and Eggplant Parmesan enhanced with ramp and walnut pesto.
As for patron favorites, the chef points to the Prawn Scampi on squid ink linguine with andouille sausage, Filet Mignon seared to finish in a cast iron skillet, and the Wagyu Short Rib with mild guajillo demi-glace. Of course, there is also the Spaghetti and Meatballs, this time amped up with wild game.
Of special interest is the Diver Scallop Risotto: fresh meaty scallops, hand-harvested one at a time, served with pancetta and lemon beurre blanc. Chef Dean has real-world experience diving for scallops, and he knows the difference. “Scallops are my favorite protein to cook and to eat.”
Trovato is also home to a serious wine cellar, with three 2- and 3-level sommeliers to help you choose. The cellar is “Italian forward,” says Grill, but there are choices from France and Australia, California, Oregon, and Washington, plus some selections from our own vineyards much closer to home.
Find Trovato at Hidden River, and Hidden River Golf and Casting Club, at 7688 Maple River Rd. in Brutus. (231) 529-4653; trovatohr.com
Johnny’s Torch Lake Riviera
Rapid City
The azure blue waters of Torch Lake in the summer often inspire comparisons to the Caribbean or exotic locales, so it’s no surprise that the coastline of this northern Michigan inland sea boasts a spot known as “the Riv,” short for riviera.
In this case, that spot is Johnny’s Torch Riviera, an eatery popular with locals and tourists alike and situated at the south end of Torch Lake in Rapid City. The expansive building has been around for decades (since 1936, according to their website) and has served various roles in its lifetime, including as a grocery store, Chinese restaurant, and dance hall. John and Jody Feola, a brother-and-sister team from metropolitan Detroit, are the newest owners of the beloved dining spot.
On the Menu
Keenly aware of the restaurant’s traditions, the Feolas have strived to maintain menu staples, including the cedar-planked whitefish, a popular entree available only on Sundays. Daily seafood entrees include salmon, shrimp scampi, and Cioppino, a fisherman’s stew of sauteed mussels, clams, crab, and shrimp in a tomato sauce with capers and shallots.
The Feolas also kept the Italian fare—including tortellini and cavatappi—but added their own sauces and make their own bread for bread baskets. In the case of the lasagna, they changed the dish to a family recipe.
“It’s my grandmother’s lasagna recipe,” says Jody, who has a background in food and beverage and a long history in the restaurant and bar industry. “The lasagna is about four inches high, and you can see all the layers of noodles, cheese, meat, and sauce. It’s pretty popular. It’s enough for two people. A lot of people take half that meal home.”
They’ve also added burgers and a selection of sandwiches, including a Reuben and Philly Cheese Steak.
Desserts are homemade and adapted to Jody’s likings; for example, Johnny’s version of tiramisu includes Kahlua. The kitchen regularly creates cannoli with different flavors, including raspberry, lemon, and pistachio. And the key lime pie—not so common in northern Michigan—has delighted customers.
Find Johnny’s Torch Riviera at 12899 Cherry Avenue in Rapid City. (231) 322-4100; johnnystorchriviera.com
Ray’s BBQ, Brews & Blues
Grayling
When the prized trout are feeding on the famed Au Sable River, there’s a good chance hungry fly anglers from all over are going to make a stop by Ray’s BBQ, Brews & Blues for good food, beer, and music.
Ray’s BBQ opened in 2017, the vision of Jeffrey Gardner and his business partner Linda Matas. The pair also own the Old AuSable Fly Shop next door. Visited by fly anglers from all over, Old AuSable is one of the oldest fly shops in the country, opened in 1936.
The log buildings stand side-by-side along a stretch of the Au Sable. The restaurant’s rustic interior is enhanced with a large stone fireplace, wood floor and wood ceiling, and views of the scenic river. Dining al fresco is available—just 12 feet from the river—and popular during the warm months.
On the Menu
“I think the biggest difference between our restaurant and anyone else is that we are a 100 percent scratch-made kitchen—that includes salad dressing, rubs, and sauces,” Gardner says.
The standout among the starters is the Sympathy for the Deviled Eggs, a take on the classic with bacon jam and green onions.
“The deviled eggs were just something we tried and it took off,” Gardner says. “We go through 150 eggs a day. We serve thousands of deviled eggs a year.”
Their large smoker for the brisket, pork, chicken, and giant beef ribs is always running to keep up with demand. Ray’s BBQ keeps it pretty simple, using cherry wood for smoking. The barbecue choices include ribs, chicken, brisket, and pork shoulders. The house specialty, Black Angus Beef Brisket, is the most popular.
“Last year we went through 20 tons of Angus brisket,” Gardner says. “Nothing here is ever frozen. Our chicken is fresh. Our beef is fresh. We custom grind our burgers.”
Thirsty customers can choose from 30 craft beers on tap. Most of them are from Michigan and include Short’s Local’s Light, Bell’s Two-hearted Ale, Old Nation M-43, Cheboygan Blood Orange Honey, Keweenaw Red Jacket, and New Holland Tangerine Space Machine.
And last but not least, the Blues. It’s a music genre that compliments barbecue, according to Gardner. “Making barbecue and playing the blues just go hand in hand.”
Find Ray’s at 204 Ingham St. in Grayling. (989) 348-1515; raysgrayling.com
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