Restaurants that embody Great Lakes Cuisine by City.

Click on the restaurant name to navigate to the restaurant website when available. Use the “Description” to connect to the post that features a write-up on that location or event, where available.

Contemporary indicates a location that is adapting past ethnic traditions to modern cuisine. Casual indicates an every-day dining adaptation or representation of the cuisine.  Traditional indicates a location that is a representative sample of the historic ethno-culinary tradition.

Michigan – Ann Arbor

1. The Produce Station, Traditional, Representative dish – Kielbasa

2. Spencer, Representative dish – Butter lettuces, herbs, mustard, roast asparagus, wild ramp sabayon. According to Chef James Rigato (see below in Detroit), “Chef Abby Olitzky is possibly the most underrated chef in Michigan. She’s certainly one of my favorites.”

Michigan – Detroit

1. Mabel Gray – Contemporary, farm-to-table, tasting menu. Run by Chef James Rigato, formerly of The Root. Representative dish – Empanadas stuffed with beer-braised Michigan beef heart or Roasted MI Acorn Squash, with spiced streusel, red chile & smoked maple butter, crispy shallot, scallion

2. Selden Standard – New American small plate, chef Andy Hollyday formerly worked at Roast (see below). Representative dish – Walleye, ramps, rémoulade, celery root slaw.

3. The Root Restaurant, Contemporary, Representative dish – House Smoked Meatloaf made with Grass Fed Michigan Beef, served with Crushed Baby Potatoes, Brussels Sprouts, Roasted Mushroom ‘Gravy’, Pecorino. Closed, Chef James Rigato has moved on to Mabel Gray (above).

4. Roast – Contemporary, Representative dish – Beef Cheek Pierogi, Formerly run by Michael Symon Group, closed January 2022. Chef Andy Hollyday has moved on to Selden Standard (above).

5. Forest Grill – American Bistro, Representative dish – Bratwurst, Potato Confit, Frisée, Truffle Vinaigrette as well as the extensive House Charcuterie. Previously owned by Brian Polcyn, author of “Charcuterie: The Craft of Salting, Smoking, and Curing”), he departed in spring, 2015 and restaurant has changed culinary directions.

Michigan – Grand Rapids

1. Brewery Vivant, Gastro-pub, Description, Representative dish – Duroc Pork with spaetzle gruyere gratin or a Beef Bratwurst hash with baked & smashed potatoes, brussels sprouts, lemon vinaigrette, sauerkraut, and caraway beer mustard. Also, Daily Poutine Special!

2. Founder’s Brewing Company Taproom, Brew-pub, Description, Representative dish – Curmudgeon sandwich or Founders Poutine topped with house shredded beef, Porter sauce, cheese curds and scallions

3. Hop Cat, Bar, Description, Representative dish – Crack Fries

Michigan – Muskegon

1. Mia & Grace, Contemporary bistro, Representative dish – Beef Tongue Schnitzel, Closed 2015

Saugatuk – Michigan

1. Pennyroyal Cafe and Provisions, Contemporary, Representative dish – Duck Leg Confit with squash pureed, roasted, and pickled, with a creamy mushroom sauce. Oh and they have a whitefish sandwich, and serve trout cakes, and serve poutine…they basically have it all.

Traverse City – Michigan

1. The Cook’s House, Contemporary (Globally inspired), Representative dish – Whitefish, buttermilk sauce, shaved fennel, dill oil.

Minnesota – Minneapolis

1. Butcher and the Boar – Contemporary, Representative dish – Wild Boar Blood Sausage with potato apple mash and pickled apple. 

2. Clancy’s Meats, Butcher and deli, house-made sausages & brats.

3. Owamni, Indigenous foods. Representative dish – Smoked trout, with white bean puree. Description here.

4. Red Cow, Elevated burger joint, like 60% beef/40% ground bacon patty, Wisconsin aged cheddar, beer mustard and candied bacon, kinda elevated.

5. The Sample Room – Gastro-pub, Representative dish – Bison/beef/pork meatloaf with smoked ketchup

6. HauteDish – Contemporary, Representative dish – Tater Tot Haute Dish. Closed in 2017. Chef Landon Schoenefeld moved to Napa and now runs Rosie Hospitality, still elevating classic old-school dishes.

7. The Bachelor Farmer – Contemporary, Representative dish – Grilled duck hearts with roasted cauliflower, pickled squash, and smoked pork shoulder. Closed in 2020.

8. Heartland – Contemporary, Representative dish – Smoked kielbasa corn dogs, Summit Ale mustard, creamy vegetable slaw. Closed 2016. Chef Lenny Russo moved on to Kowalski’s Markets.

9. Upton 43 – New Nordic, Representative dish – Full smørrebrød menu. Closed in 2017.

Ohio – Cleveland

1. Cordelia – Contemporary (their term is “Modern Grandma”), Representative dish – Bone marrow pot pie – Ohio beef, nduja vinaigrette, salsa verde. Special nod to the deep-fried potato salad.

2. Hodge’s – Contemporary, Representative dish – Cleveland Smorgasbord – pickled vegetables, mustard served with pork/fennel sausage and Cabot clothbound cheddar, spicy lamb sausage  and Humboldt Fog chevre, and smoked duck kielbasa and Roth Kase buttermilk bleu cheese

3. Danny’s Deli – Traditional deli, Representative dish – Got to be the “Jaw Breaker”, a corned beef sandwich piled “way to high”, but also love that they have a goose liver sandwich available.

4. Larder Delicatessen – Contemporary deli, Representative dish – Lake Erie Fish Fry

5. Sylman’s Deli – Traditional deli, Representative dish – Pastrami melt.

6. The Greenhouse Tavern, Representative dish – Duck Zampone w/ braised winter kale, chestnut, apple & sage. Closed as of February, 2020. Chef Jonathan Sawyer has gone on to many new endeavors.

7.Lola – Contemporary, Representative dish – Beef Cheek Pierogi. Sadly, closed in 2020. I miss Michael Symon as a champion of Cleveland food.

New York – Buffalo

1. Anchor Bar, Casual bar, Representative Dish – Inventor of the original Buffalo Wings

2. Charlie the Butcher, Casual deli, Representative Dish – Beef on Weck (roast beef on kummelweck roll)

Toronto – Canada

1. White Lily Diner, Modern diner, Representative dish – Meatloaf sandwich with mayo, pickles, gravy on white bread

Wisconsin – Madison

1. Forequarter – Bistro, Representative Dish – Seared Pheasant with crispy sunchokes, n’duja vinaigrette and fiddlehead ferns

2. The Old Fashioned – Traditional, Description. Representative Dish – Scandinavian-style chicken with sausage & currant dressing, smashed red bliss potatoes, buttered parsnips and carrots

3. Graze – Gastropub, Representative Dish – Craft brewery inspired dinners

4. Merchant – Gastropub, Representative Dish – housemade beef and pork sausage, Uphoff Farm’s pork belly, stewed winter apple, pickled red cabbage kraut, turnip puree

5. Freiburg Gastropub – Gastropub (obviously), Representative dish – Entire menu is styled as modern German

6. The Harvey House – Classic supper club in a modern style by Chef Joe Papach. Representative dish – Chicken schnitzel with canoe harvested wild rice, charred broccoli.

7. Toby’s Supper Club – Traditional supper club, everything on the menu is pretty traditional supper club fare, but you gotta love a steak and bluegill combo platter with a Brandy old fashioned!

Wisconsin – Milwaukee

1. Bavette Boucherie – Global bistro, Representative dish – Corned Beef Tongue Reuben with cheese, pickled mustard seed aioli and spicy sauerkraut or Rabbit Rillette with raspberry rose gelee, pickled vegetables & mustard.

2. Birch Restaurant – “Chef Kyle Knall’s ever-evolving seasonal menu celebrates the flavors of the Midwest, featuring contemporary farm-to-table cuisine cooked over an open, wood-fired hearth.” Description. Representative dish – Ember-roasted walleye, overwintered spinach, potato, pickled ramps, asparagus

3. Braise – Farm to Table, Representative dish(es) – Caraway roasted celery root soup with puffed wild rice & watercress oil, brown butter rutabaga with pork braised mushrooms, pickled onion & dill

4. Diplomat – approachable American fare in a shareable plate format by Chef Dane Baldwin. Representative dish – Morel mushroom pasty, rutabaga ketchup.

5. EsterEv – Contemporary Global Fusion, Description, Representative dish – pastrami-style short rib, red cabbage puree, crisped pumpernickel, potato cake, pickled mustard seed and red mustard leaves

6. Honey Pie  – Casual, Description, Representative dish – daily pasty, best damn burger in Milwaukee

7. Morel, Modern American, Representative dish – Beef Short Rib, Celery Root, Brussels Sprouts, Garlic, Watercress, Bacon, Beef Jus

8. Odd Duck – Global Fusion, Description, Representative dish – chicken schnitzel, handmade Bratwurst, cheesy pork belly, spätzle, with Brussels sprout sauerkraut (Menu is global fusion cuisine, featuring regular Great Lakes Cuisine offerings)

9. Storyhill BKC – Contemporary Casual, Description. Representative dishes – Lake Superior Whitefish ham crusted, Pork Country Spare Ribs served with sour cabbage, Lake Trout with tomato jam.

10. Three Brothers – Traditional Serbian, Representative dish – entire menu is historic Serbian-American cuisine

11. Pilot Project Brewing Tasting Room – Contemporary Great Lakes, Representative dishes – Porchetta Flatbread, Smoked Trout Devilled Eggs, Pretzel Bites with Fonduta

12. Vanguard Bar – In their words “we set out to make a truly unique Milwaukee experience. Offering an elevated approach to Milwaukee’s Beer and Brat tradition, we specialize in House-made sausages, while the casual, pretension-free environment pays homage to Milwaukee’s classic corner bar atmosphere”. Description.

13. Weissgerber’s GastHaus – Traditional German, Representative dish – entire menu is historic German-American cuisine (Closed permanently, summer 2016)

14. Karl Ratzsch’s – Traditional German, Description, Representative dish – entire menu is German-American cuisine, but you have to try the Consommé with Liver Dumplings (Closed permanently, Spring 2017). God, I loved this place when it was around.

15. Hinterland – Contemporary, Description, Representative dish – see description (Closed permanently Fall, 2017. Chef Dan Van Rite now runs EsterEv, see above)

16. Ardent – Contemporary, Representative dish – Milk (cow’s milk from a single milking in a roll, cultured butter and Muenster cheese). Closed 2024

17. Buttermint – Self-described as “new interpretations on Continental cuisine”. Description. Representative dish – Pretzel-crusted walleye, potato pancake with apple butter. Closed 2024.