The 2025 Winter Restaurant Guide

Eight spots for cozy eats in northern Michigan

By Northern Express Staff & Contributors | Feb. 15, 2025

A key part of any bear’s hibernation strategy is to fill up on plenty of food to last the winter. We writers take a similar approach, dining out whenever we can in the fall and winter months at new restaurants (seven of them on this list!) and old favorites (one with a history dating back more than 100 years).

Let us help you on your hibernation journey, with pizza, tacos, barbecue, soul food, small plates, and fine dining options throughout the North. Welcome to the 2025 Winter Restaurant Guide!

Two Sons Pizza

Traverse City

Until Two Sons Pizza opened on East Front Street in Traverse City, there was no authentic New York-style pizza in town. Well, at least none that matched what Steve Tyson remembered from his professional years in NYC

“That’s why Two Sons Pizza exists,” says Tyson, who opened the pizzeria with his wife, Jen, a short time after they moved their family to Traverse City and realized there was a niche to be filled in the local market. “I could not get the pizza here that I wanted. In New York, I ate pizza multiple times a week.”

Although he considers himself a pizza geek, Tyson concedes he knew nothing about making New York-style pizza beforehand. Looking to replicate the style, he reached out to the owner of his favorite pizzeria back in New York and hired him as a consultant.

Tyson learned from his mentor but also tinkered, slightly changing the dough and the sauce. He calls his pizza a hybrid of New York-style and Neapolitan. His crust is firmer on the bite but chewy on the inside. His pizzas can also be super crispy on the outside with that perfect char.

On the Menu
Grand Pepperoni is the most popular classic pie. Mushy Madness, one of their two vegetable pizza offerings, is a mushroom pizza topped with sauteed mushrooms, ricotta, basil, and truffle oil, and is a big hit. Specialty pies are crafted each month as well.

Among the signature pizzas are the TC Pie, consisting of house-smoked pulled pork, Two Sons Signature Cherry Barbecue sauce, and red and green onion, and the Smokehouse Chicken, with house-smoked chicken, bacon, and house ranch. ​Several pies are available by the slice every day. The sides include French fries, garlic knots, and Zeppelis, homemade doughnuts with powdered sugar and a Nutella drizzle.

Two Sons makes almost everything from scratch, including their dough and sauce. Some pizza staples like mozzarella and pepperoni come from suppliers, but nearly all other toppings come from fresh ingredients, chopped and cooked daily by the kitchen staff. “There’s not a freezer in our shop,” Tyson says. “We’re fast and casual, an open-scratch kitchen.”

Find Two Sons Pizza inside The Coin Slot at 346 E. Front St. in Traverse City. (231) 463-6887; twosonspizza.com

Walloon Lake Inn

Walloon Lake

Starting in 1981, when it was given its current name, the Walloon Lake Inn enjoyed a long run as a highly regarded, upscale but unpretentious dining destination. In 2014, the Inn changed hands and underwent a total renovation as part of the overall renaissance of Walloon Lake Village.

The bar, “appropriate for a true speakeasy… from the 1920s” per designer Kathryn Chaplow, is finished in cerused oak and seats six on red leather and brass stools. A stunning—and capacious—wine wall separates the area from the dining room and keeps around 90 vintages under perfect conditions.

Upstairs, the Varnish Room offers private dining in a gleaming mahogany space honoring the historic wooden hull boats common to Walloon. The handiwork of skilled woodworkers and boat finishers and the on-site builder, this area gleams like the boats that inspired it and feels like the grand salon of a vintage Great Lakes yacht. “It was a real labor of love,” explains Chaplow.

On the Menu
Truffle Fries are the favorite house appetizer, with parmesan and Romano, organic herbs, and truffle aioli. Among the fresh salads, the top seller is the Cauli-Brussels salad, with warm naan bread, hummus, baby arugula, roasted curry-spiced cauliflower and brussels sprouts, feta and tzatziki.

It should come as no surprise that the favorite entree is the northern Michigan delicacy, John Cross Whitefish, in parmesan panko crust, with an array of roast vegetables, lemon beurre blanc, and capers.

Seafood is a specialty of the Inn, like the Seafood Risotto, with scallops, shrimp, and vegetable risotto in herb butter wine sauce. The Butter Poached Lobster Tail is a welcome traditional offering. Meanwhile, beef lovers can choose from a fine filet, New York strip, or braised short rib. Sun-dried Tomato Falafel with wilted spinach, pearl couscous risotto, and tzatziki sauce is a delicious meatless option.

Find Walloon Lake Inn at 4178 West Street in Walloon Lake. (231)-535-2999; walloonlakeinn.com

Steve’s Smokin’ BBQ and Firebird Pizza

Traverse City

For more than 20 years and through thousands of smoked turkey legs, Steve’s Smokin’ BBQ has been a landmark at fairs and festivals from Traverse City to Arizona and back, not the least of which is the National Cherry Festival. This summer, owner Steve Randell and his son Logan both added a new line to their resume: brick-and-mortar restaurateurs.

The Randells acquired a space in the Garfield Center in Traverse City all the way back in 2019, but it wasn’t until this past July that they opened a two-concepts-in-one combo: The brick-and-mortar version of Steve’s Smokin’ BBQ plus a new concept called Firebird Pizza.

For first timers, you’ll quickly learn that part of being treated right with the Randells involves generous portions—plus some powerful aromas. Even if you’re stopping in for a quick pizza and salad, the scent of wood smoke will often hit you as soon you open the door.

On the Menu
On the pizza side of things, you might find a bit more variety than you’re used to. Nearly four dozen options are on the menu from crusts (including a gluten-free and cauliflower options) to sauces to cheese to finishing flavor drizzles of hot honey, pesto, or even a sprinkle of their house rib rub. Build your own or opt for house specials with names like the Booyah Supreme, the Brody Beefy Brisket, or the Adam Peppy Pickle topped with bacon, red onion, confit garlic, and dill pickles.

After your pizza is dressed before your eyes, it’s popped into a huge oven with a rotating deck, which cooks as it spins, turning out completely cooked Neapolitan-style pizzas in about 180 seconds.

Meanwhile, on the barbecue side, you’ll see dishes like Steve’s Smokin’ Mac (three cheeses plus options for smoked brisket, pork, or chicken), a Smoke House “Steak” Salad with brisket, and platters that include everything from ribs to half a smoked chicken.

Even though Steve’s is a well-known name for barbecue in Traverse City, both sides of the business have been doing well. “The pizza was a complete unknown,” Logan says. “We didn’t know how that was going to go over, and the response has been overwhelmingly good.”

Find Steve’s Smokin’ BBQ and Firebird Pizza at 831 S Garfield Ave in Traverse City. stevessmokinfast.com; firebirdfast.com

FARO

Northport

Northport’s culinary landscape has always had its hidden gems, but few restaurants carried the beloved weight of The Tribune. Known for its community atmosphere and mouth-watering dishes like the iconic pancakes and fried chicken sandwich, The Tribune was more than just a dining spot—it was a cornerstone of local life.

When the building The Tribune called home was sold, change came calling. Though the new owners wanted The Tribune to stay on, owner Eric Allchin decided to close on a high note. He chose to rebrand instead of cashing in on the brand he built, and as FARO took shape in 2024, the vision was clear: to honor the legacy of The Tribune while creating something new and exciting for Northport.

“Everything here moves a little slower in the best way possible,” Allchin says. “It’s not that time stops, but rather that time becomes more valuable and cherished. Everybody is a little calmer and willing to slow down and enjoy the moment—that speed allows for quality and atmosphere.”

On the Menu
The transformation into FARO has been met with enthusiasm from both new and returning customers. Regulars from The Tribune still flock to the restaurant, especially for Sunday brunch, with favorite meals carried over from the previous menu. Dishes like Eggs Benedict, classic biscuits, and Huevos Rancheros have become brunch staples, offering comfort and familiarity amid the change.

The current star of FARO’s menu is pizza, and it’s no wonder, given the level of care that goes into every aspect of its preparation. As Allchin mentioned above, each dough takes 72 hours to ferment, ensuring a flavor and texture that’s hard to match. The dough starters, cherished by Allchin and his team, are even named—Dough-loris and Danny Dough-vito.

Across the board, the menu reflects the restaurant’s commitment to local ingredients and seasonal flavors. One of the current standouts is the Potato Raclette Pizza, which has become a fast favorite. It features locally sourced potatoes and the world renowned raclette cheese from Leelanau Cheese Company.

Find FARO at 107 E Nagonaba St. in Northport. (231) 386-1048; faronorthport.com

Walloon Watershed

Walloon Lake
From the design of the space to the cocktails, and from the food menu to the beer and wine program, Walloon Watershed is not quite like anything else in northern Michigan.

From the start, that was the goal husband-and-wife team Matt and Meghan Thatcher were chasing with Walloon Watershed, a new restaurant and bar that opened Walloon Lake in September.

The idea of bridging the gap between the existing offerings in Walloon Lake informed many of the decisions the Thatchers have made about their new business. Take the design of the space, which Matt describes as “if Ralph Lauren had a baby with northern Michigan”—in other words, a mix between swanky upscale and relaxed, lakeside approachability.

On the Menu
The Thatchers have tried to strike a similar balance between upscale and approach with their food and drink menus.

The food is all “elevated shared plates” with a seasonal spin. Autumn inclusions include a house-made chili, nachos made with seasoned short rib meat, and a trio of pizza-like flatbreads. Spring and summer menus, meanwhile, will likely pivot more toward seafood; think oysters, caviar, shrimp, and light sandwiches made to be enjoyed on Walloon Watershed’s 1,300-square-foot patio space.

On the beer and wine side, Matt tells Northern Express that his goal was to take customers on a journey and “expand their horizons.” The goal with the cocktail line, meanwhile, was to find ways to spotlight the distilleries that exist right out Walloon Watershed’s back door.

“We have so many good distilleries in the area, whether it's Foggy Mountain over in Boyne Falls, Mammoth Distillery down in Central Lake, or Gypsy Distillery and High Five Spirits, both in Petoskey,” he says. “We really wanted to showcase as much local stuff as possible.”

Find Walloon Watershed at 4128 M-75 in Walloon Lake. (231) 535-6048; walloonwatershed.com

Bushell’s Kitchen + Cocktails

Traverse City
The recently opened Bushell’s Kitchen + Cocktails is the newest guest at Traverse City’s dining table, offering a diverse selection of comfort food staples and southern-inspired dishes, along with classic and specialty cocktails.

The carefully curated menu reflects the African and Southern heritage of proprietor Andre Bushell, who has opened the restaurant and lounge along with his wife and partner, Kelci. It’s the third enterprise for Bushell, whose other enterprises include the Foundry Craft Grillery in East Jordan and Elk Rapids and Dreloco Taco on East Front Street in Traverse City.

“It’s all about connecting this food to the North,” says Bushell, who moved to the region eight years ago. “This food is connected to my past, my family, my culture. I wanted to bring something to northern Michigan to remind me of my early childhood memories, the love of my family and the love of the traditional foods we ate back then.”

On the Menu
That past and the connection to food are reflected in offerings such as southern cornbread, grits, and pork rinds, and the various soul plates, which include fried chicken, pork belly, and shrimp.

For Bushell, the collard greens, offered as a side, are a highlight. “I love collard greens. They’re done very well. I taste my grandma’s when I’m making them,” he says.

Another standout is the pork belly, which Bushell sees as an elevated version of pulled pork, a staple of his childhood. The pork belly is braised for six hours, with a depth of flavor because of various spices. The dish, served with cabbage and butternut squash, includes micro greens as a garnish, offering a bit of freshness.

Bushell’s attention to cocktails matches the intentness of the food. Syrup infusions are made in house. There is a full list of classic cocktails, including Sazerc, Old Fashioned, and Negroni. The specialty cocktails reflect the “connection to the South and some of the things I grew up with,” Bushell says.

“A lot of our dishes resonate well within the African American culture and the history of that,” Bushell says. “These dishes are curated with local farming ingredients. The menu highlights a lot of food enjoyed in African American homes. We’ve created some diversity in the local restaurant environment.”

Find Bushell’s Kitchen + Cocktails at 127 South Union St. in Traverse City. (231) 753-1200; bushellskitchenandcocktails.com

Bay Pizzeria

Suttons Bay
For Kristine Ingrao and Desmond Berry, running a business is all about family. First the owners of Suttons Bay’s Bay Burrito, the two recently took on a new local restaurant, opening Bay Pizzeria in September.

The decision to jump into the pizza business was a leap of faith. “What we knew about pizza: we like to eat it,” Berry says, laughing. When the opportunity arose to acquire a restaurant that was for sale, they dove in headfirst. They had known the owners for a couple of decades and bought the place trusting they could figure it out.

The new pizzeria owners brought in Walt Rowen to help. Perhaps best known for his roles in the Dogman film franchise, Rowan also boasts four decades of pizza prowess. He put together the restaurant’s recipes, hired and trained the staff, and trained Berry and Ingrao, too. “You’ve got to know how to do it if you’re going to do it yourself!” Berry says.

Bay Pizzeria officially opened its doors on September 15, heading into the shoulder season. Business has been good so far, especially considering the slower time of year, Berry says.

On the Menu
The Cudighi Sub is the No. 1 selling sandwich. In addition to the Italian sausage, it features pizza-lover ingredients like marinara, mozzarella, parmesan, red pepper, green pepper, and onion. The restaurant offers several other classic sandwiches like a Meatball Sub and a Club Sub.

Pizzas have naturally been popular; Bay Pizzeria offers them up by the slice as well as selling whole pies. Go for the Deluxe, Meat Lovers, or Cheese, or build your own with nearly 20 topping options. Calzones have also been a hit; they aren’t common or readily available locally. The pizzeria also offers breadsticks, cheese bread, and a few salad options.

The previous iteration of the pizza shop was known not only for its pizzas but for its in-house baked goods, so Bay Pizzeria is also expanding in that direction. Don’t miss the newest addition to the menu, which “ties back to my history, and Kris’s,” Berry says. “In the U.P. you can find these paper plate-sized cinnamon rolls. We’re going to do that here, one of the biggest cinnamon rolls. We want the wow factor.”

Find Bay Pizzeria at 100A Cedar St. in Suttons Bay. (231) 866-4494; bay-pizzeria.com

Taqueria Las Lagunas

Traverse City

Taqueria Las Lagunas in Traverse City is more than a restaurant—it’s the realization of a family’s long-standing dream. What began with a few family recipes has showcased the Guillén family’s dedication to authentic, homemade Mexican cuisine…and created a loyal following that continues to grow.

Today, Taqueria Las Lagunas operates from both its brick-and-mortar location at the Cherryland Center and their original Suttons Bay food truck. For six years, the food truck was a local favorite, serving everything from tacos to enchiladas to hungry customers at events and catering gigs.

Despite its success, the family always envisioned a larger venture. That dream became a reality when they had the opportunity to jump on a space in the up-and-coming Cherryland Center.

On the Menu
“The sauces and marinades are our claim to fame,” Juan “Junior” Guillén says, emphasizing the importance of small-batch preparation for freshness. Every marinade, salsa, and sauce is crafted with care using recipes that have been passed down through generations. “My mom is the sauce and salsa queen.”

The menu features several standout dishes that Junior says have become customer favorites. The Fish Tacos are made with fresh fish sourced from Sault Ste. Marie, Michigan, served grilled or breaded with cabbage, pico de gallo, and a tangy cilantro sauce. Meanwhile, the Carne Asada Tacos offer a classic Mexican dish with tender, flavorful steak and a marinade that will leave you ordering seconds.

Also popular are the chimichangas and enchiladas—hearty, satisfying options for those craving traditional comfort food. And the Sombrero Platter is a staff favorite. This fajita look-alike is topped with melted Chihuahua cheese for a rich, indulgent flavor providing the perfect twist on a classic.

And, of course, each dish is complemented by homemade salsas, ranging from mild to fiery, and prepared fresh daily.

One of the most exciting additions to their operation is the introduction of chef’s choice specials every Friday. “My dad has a deep passion for cooking,” Junior says. “The Friday specials are his way of staying creative and sharing something new with our customers.”

Find Taqueria Las Lagunas at 1752 S Garfield Ave in Traverse City. (231) 943-1101; laslagunastc.com