Riverwalk Grill

When you think of small town America, fine dining is not typically the first thing that springs to mind.  You may think of the local home town diner or the bar that has that great burger.  Well, Riverwalk Grill in Gladwin offers a wonderful menu in a beautiful setting that is a step above.  Owned by DeVere Denings, the Riverwalk is more than just a restaurant, it is a destination.  In addition to the restaurant the Riverwalk Place offers professional offices, upscale women’s clothing stores, a jeweler and a spa / salon.   There are overnight suite accommodations and a 1.3 mile paved trail that follows the Cedar River from Gladwin’s North Park to the City Park.  The restaurant offers dining room seating, a handsome bar area that is separate from the dining room and a banquet facility that is perfect for weddings, business meetings or family Christmas parties.

However, today, we were not there for any of those things, we were there for the food.   Upon arrival we were welcomed by the hostess and seated at our table near one of the many large picture windows that overlook the river.  We started out with a drink menu that includes no less than eight different wines that are produced right here in Michigan.  Today, however, we decided to start with the fresh ground coffee.  As we enjoyed our coffee, we were able to relax and watch the river slowly meander by and listen to the soft jazz music in the back ground.

For Starters…

Next, Jennifer, our waitress brought us our appetizer.  A marvelous Spinach and Artichoke Dip highlighted by the Riverwalks own home made Fried Pita Chips.  Light and delicate, these treats are the perfect accent to the spinach dip.

Our salad was a Grilled Chicken Salad, but with several twists.  This Chicken Salad had dried cherries, apple slices and Swiss cheese over a bed of mixed greens and lightly seasoned grilled chicken.  Topped with a light and tangy Lemon Poppy Seed dressing.  This salad could easily be a meal in itself.

Let the Main Course begin!

We were beginning to wonder if we would have any room when the main courses came out.  We started out with a sandwich that was recommended to us by our waitress, but not one that either of us would have chosen by looking at the menu.  The Turkey & Swiss Sandwich was a welcome surprise.  Served on a pretzel roll, this sandwich had stacked turkey breast and Swiss cheese with a honey dijon mustard in just the right amount so as to complement the sandwich, but not over power it.  On the side were their very own home made potato chips.

The Linguini Alfredo with chicken is always on our favorite list whenever we visit.  This time was no different.  Some dishes do not need a ton of ingredients to be fabulous.  This is one of them.  Served with Italian style toast, this dish is simple.  Linguini noodles with a generous portion of grilled chicken mixed with alfredo sauce and fresh ground parmesan cheese, how can you go wrong?  And the Riverwalk didn’t on this one.

Gladwin has Ribs.

Finally, restaurant manager, Curtis and Jennifer both recommended the ribs.  We are so glad they did.  Grilled to perfection with barbeque sauce, and then served with a generous amount of the same delicious sauce on top.  The meat was literally falling off the bones as we ate.  The ribs were served to us with garlic redskin mashed potatoes.  And what’s a rack of ribs without a beer to go along with it?  But, not just any beer!  The Riverwalk Grill has local brews on tap and I couldn’t resist trying Midland Brewing Company’s Pale Ale.  Brewed 40 minutes away in Midland, Michigan, the lingering Hop flavor of this beer is the perfect accent to the Ribs with their Zesty Sauce.

Year Around Dining

During the summer there is al Fresco dining on their spacious porch or out on the patio by the Tiki Bar.  There are photo opportunities in the gazebo, by the beautiful landscaped water falls and near the river.  You may even see one of the Mallard Ducks that call the river home during the summer.    Whether you plan on a weekend spa getaway, or stop in for a quick lunch, you cannot go wrong with the Riverwalk Place and Riverwalk Grill.

Riverwalk Grill

777 West Cedar Avenue Gladwin

(989) 246-9123

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2012 James Beard Foundation Semifinalists

Best Chef Division for the Great Lakes

Are you looking to step your meal up?  Michigan has three chefs being recognized by the James Beard Foundation on their list of best chefs.

Who is James Beard? He was an American chef and foodie writer who helped establish America’s food identity.  Chef  Beard had an eccentric personality who brought French cooking to the American middle and upper classes in the 1950s. He is also the writer of many books on cooking and beyond.

The Foundation was started in 1986 by Peter Kump, a former student of James Beard, to promote the culinary arts by honoring chefs, wine professionals, journalists, and cookbook authors at annual award ceremonies which is considered the “Oscars” of the food world.

Here are Michigan’s three 2012 Semifinalists

 Matthew Millar of Reserve Wine and Food in Grand Rapids

With over 100 wines available by the glass and well over 250 bottles of wine to choose from, Reserve gives you the opportunity to explore the world of wine one sip at a time. Pair your wine with options from their charcuterie bar, featuring meats and cheeses from around the world. Share a selection or two from their small plates menu that is locally driven and seasonally inspired. Whether you are casually dressed or formally adorned, all are welcome to enjoy an evening at Reserve for a wine experience accented by artistry.

 Chef David Gilbert of Forest Grill in Birmingham

The Forest Grill’s menu showcases house made charcuterie, a raw bar, clay oven baked pizzas, and traditional bistro dishes.  They are inspired by French, Italian, and contemporary American cuisine with an emphasis on simplicity and flavor.  Also, extensive wine list includes a number of regional wines from boutique vintners, Michigan vineyards, and standard classics. Each server is well-versed on the Forest Grill menu and extensive list of wines and will happily share any information.

 Chef Luciano Del Signore of Bacco Ristorante in Southfield

Bacco Ristorante has been providing superior Italian cuisine since 2002. The restaurant’s chic, contemporary ambience and imaginative dishes have elevated it to the top of both diners’ and reviewers’ preferred restaurant lists.  The highest quality ingredients are the basis for each of Bacco’s creations, and the cuisine’s simple yet stunning presentation ranks Bacco Ristorante among the most elite of Italian restaurants.  While at Bacco Ristorante an exceptional wine pairing enhances the overall dining experience. Boasting more than 400 vintage Italian bottles, they offer an extensive and unique wine list.

2012 James Beard Awards Semifinalist List

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DeLuca’s Italian Restaurant and Pizzeria

If you were to come on a trip to Lansing, Michigan and stopped random strangers on the street and asked them for the best Italian in town I would bet that at least half of them would tell you to go to DeLuca’s,  and the other half probably aren’t from Lansing.  This icon of Italian opened in 1960 by Pat DeLuca was originally called the Willow Bar (as it is on Willow St.) for Lansing’s factory workers.  The business exploded greatly due to their pizza which was a newer concept to America back in the 1960′s.

Today DeLuca’s is owned and operated by Pat’s three sons John, Chuck and Tom.  The business continues to grow and flourish because the basic principles haven’t changed since they opened their doors over 50 eyars ago–offering a consistant menu with good food and qualitiy ingredience.  Everyday the sauces and dough are made by John, Chuck or Tom.  Same goes for other secret family recipes such as the chocolate cake…but let’s not get ahead of ourselves…

Our tour of Italy began with the Homemade Garlic Sticks.  The regular order comes with 6 mini-loaves of bread made from DeLuca’s special pizza dough, then topped with garlic butter and a generous amount of mozerella cheese melted over the whole plate.  Served with sides of ranch dressing and homemade maranara sauce rich with oregano, basil and chunks of tomato, this alone could be a meal.  The Meatball Soup was our next stop.  Tomato-based broth was loaded with large slices of zucchini, carrots, potato and, of course, meatballs.  The meatballs are a mix of pork and beef that is tender and delicious.  The seasoning of the meat is not too intense but adds a little kick of spice at the end.  A hearty soup that is more like a stew.

 Perfect Spaghetti…..

What Italian restaurant would be complete without spaghetti and lasagna?  DeLuca’s serves up their delicate angel hair pasta tossed with their fresh maranara then covered with mozzerella cheese.  The lasagna is the classic layering of noodles, ricotta, mozerella and meat sauce.  Fresh ground beef is added to the house maranara to create this hearty sauce.  Both the lasagna and spaghetti are very large portions; big enough to share.  We promise you will not leave hungry.

Oh what a Lasagna….

When our server, Sara, brought out our pizza we were overwhelmed with the ample toppings.  There are many speciality pizzas at DeLuca’s but we tried the House Special.  DeLuca’s medium thick crust can be adjusted to thin crust or deep dish—all you have to do is ask.  The crust is crisp on the bottom and soft in the middle then topped with a layer of DeLuca’s secret pizza sauce.  Then they pile on the toppings: mozerella, shaved smokey ham, pepperoni, diced green peppers, slices of onion, thick slices of mushroom and diced tomatoes.   Absolutely delicious!  So much food packed onto one slice of pizza, it’s amazing.  Sara told us when we come back again that we need to try the deep dish style  Spinach pizza.  She said she always warns everyone how big the deep dish is but no one believes her until it arrives to the table and everyone is in awe of just how ‘deep’ the deep dish really is.  Most people only have one slice and they are full!!  From seafood such as crab, shrimp and tuna to broccoli, artichoke and spinach–you name it and DeLuca’s has it on a pizza.  We can’t wait to come back and try more of their award winning pizza!  (In fact, we were told that DeLuca’s have lost count how many times they have won the award for the best pizza by the Lansing State Journal. )

While at Deluca’s have a dessert

The DeLuca’s may be most famous for their pizza but coming in a close second is their desserts.  We didn’t have enough room to try them all but our server brought out her favorite…the CANNOLI !!!  DeLuca’s make their own crispy pastry shell and fills it with rich sweetened ricotta cheese  Places it on a plate drizzled with chocolate syrup and then dusts it lightly with powdered sugar–don’t forget the chocolate chips!!  A truely Italian ending to an amazing Italian tour.  You may also want to try the homemade tiramisu and chocolate cake–Aunt Louise’s secret recipe!

Happy Valentines Day

This review has the privilege of going live on Dine Michigan on one of the best days of the year to eat out, Valentines Day.  It is fitting as we really fell in  love with the flavors which came alive in the food we ate at DeLuca’s.  So we say, take your loved one to DeLuca’s for a fine Italian meal today. However, if you can’t make it out on this special day just stop in and get a cake to go or enjoy a cannoli with the one you love.

DeLucas

2006 West Willow Road, Lansing

517-487-6087

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The Stray Dog Bar & Grill

A billboard on Red Arrow Highway for The Stray Dog Bar & Grill commands:  COME! SIT! STAY! Clever.  We have been seeing Stray Dog shirts for years but had never found the dog’s house.  The Stray Dog offers rooftop and patio seating and a widow lined main seating area with views of the New Buffalo marina.  The cleverness of the billboard was right in line with the décor of the restaurant.  Very casual and a bit industrial, the cozy dining area is eclectic and adorned with photos of dogs throughout – even in the restrooms.  An oil painting of Jack, the restaurant’s black and white namesake, rest over the double fireplace.  A record size Minnesota Muskie resides over the patio side of the fireplace.

We were greeted warmly at the door and shown to our table quickly.  The list of beer and wine was perused and we were happy to see several beers from local Michigan breweries.  A Bell’s Double Cream Stout was ordered which is akin to Guinness in nature.  The menu is generally what you might expect from a bar and grill being dominated by appetizers, burgers, sandwiches and salads.  Some interesting additions such as tacos, hotdogs and pizza give it a deeper than standard range of fare.

We started with the handmade jalapeno poppers.  They are served with a side of ranch dressing that you will surely need.  Now, we tend to enjoy hot food so when the manager, Ginger, warned us the poppers were hot, we said no problem…bring ‘em on.  However, these babies were HOT!  Coated in a crunchy panko style breading and filled with cheese, they tasted great and really warmed us up after coming in from the cold.  Did I mention these are hot?  Make sure you have a cold drink nearby!  Next we moved onto the Southwest Chicken Eggrolls served with a raspberry-chipotle sauce.  The large eggrolls were crispy and amply filled with a mixture of chicken, corn, peppers and black beans.  They had a nice, lightly spicy flavor.  The raspberry-chipotle sauce was sweet and smoky and a great compliment to the eggrolls.  We ate them all and would definitely order again.

You cannot eat at the Stray Dog and not try the dish named after the restaurant!  Of course, the stray dog is a hot dog, but not just ANY hot dog.  First, it’s stuffed with cheese.  Then wrapped with bacon and deep fried. This not only cooks the hot dog, but renders the bacon crisp as it holds the cheese inside.  The crunchy, cheesy dog is then served on a poppy seed bun topped with sweet caramelized onion.  Each bite is crunchy, chewy, and sweet and nothing like you have ever tried before. 

The entree we tried was the baby back ribs.  They were fall-off-the-bone tender yet less fatty than some ribs.  The pleasant sauce is more sweet than spicy.  I recommend you order extra!  Paired with coleslaw and crispy fries, they will definitely satisfy your hankerin’ for ribs.  Get the full slab and have a great snack for later.

The pizza at the Stray Dog is not your run-of-the-mill pie.  The house made crust comes cut Chicago style and can be topped with your choice of the usual toppings or some unique choices.  We tried the distinctive #5 which is festooned with black beans, roasted garlic, tomato salsa, caramelized onions, mozzarella and cilantro.  The tasty crust was chewy with a crisp edge and topped with a very fresh salsa.  There is an overall mild garlic flavor that pairs well with the sweet onions and denser black beans.  The beans almost take on a meaty quality to kick up the pizza all the more.  The cilantro adds a complexity to the flavor and a fresh note at the end.  I would go back just for this pizza.

Proprietors Marc and Leslie Danesi have created an enjoyable year around retreat from the pounding waves of life or the lake.  You might catch us this summer, having pie #5 and a half pound angus burger on the roof top deck.  One of us will surely be garbed in the Stray Dog shirt we picked up in the Gear cottage.

The Stray Dog Bar and Grill

245 N. Whittaker
New Buffalo, Michigan

Phone: 269.469.2727

Food Dance

Located in the heart of Downtown Kalamazoo, is a restaurant that fully embodies the term “local” and by doing so, creates a world all its own.   As you enter the door (from the rear where there is ample parking), Food Dance entices you with glimpses of their menu by guiding you past their fresh market.  Market shelves beautifully display pastries, salads and breads ready for you to experience some of the goodness of the restaurant in a “to-go” fashion and enjoy in your own home.  American Artisan Cheeses beckon you to taste their finely aged flavor.  As you enter into the restaurant, the wrap around bar guides you to rooms where local artists created a canopy of  towering cornstalks and paintings of enormous kale leaves adorn the walls next to you.  It’s as if you are sitting in the middle of the farmer’s field awaiting the bounty of his harvest.

Charcuterie

Pronounced shahr-KOO-tuh-ree,  this plate had several items that were examples of food at it’s finest! “We are crafting terrines, sausages, pate, and cured meat. All of us at the restaurant look forward to sharing these flavors, and continuing to explore the craft of butchery and charcuterie.” said Chef Robb Hammond.   Have you seen a product that was perfectly made and you were in awe of the crafter’s patience and skill?  Well, prepare to feel the same way, only using your sense of taste for your exploration. These meats and cheeses are a riot of flavors!  All the cheeses plated at Food Dance are American made and aged.  No need to leave US soil to find all the rich flavors exemplified in the selection found on this charcuterie menu.

Soup and Salad-Together

You may choose to start the meal with a pallet pleasing Fennel-Rosemary soup and watch as the thick broth dances around the truffle and candy stripe beet salad at the bottom of the bowl  as waiter pours. The aroma of the fennel and rosemary permeate the air. While you might think that these two very strong herbs may be overwhelming, I assure you that they are magical and the layering of flavors you will experience are both fresh and savory.

The First Burger and Sooo much more.

Take a seat at the bar for lunch and enjoy The First Lady, although be warned this may not be the food you’re going to want to share with your first lady. Atop the ground sirloin patty lies a crab cake, avocado, watercress, and is drizzled with a lemon parsley aioli.  All of these together within the brioche roll made fresh that morning in the restaurant bakery and you have a mouthwatering sandwich worthy of any first lady! Be sure to have extra napkins on hand and a large appetite, for the burger comes accompanied by hand cut French fries and homemade ketchup- and it’s not Heinz!

When ordering the main course make sure to ask for Chef Robb’s favorite Lamb Bolognese.  This sauce of fresh butchered lamb, white wine and curdled milk, is seasoned with red pepper to add a little heat, then tossed with trofie pasta that holds both the sauce and its texture.  We don’t usually have room to eat all of any of the dishes we try, but this time we cleaned our plate.  The Sesame Ginger Wild Salmon, both an eye and texture appealing platter that combines fresh local Swiss Chard, rice ginger cake, cucumber relish, and maple soy glaze.  We are told that this is a menu item that has been around for a long time and the restaurant is well known for this flavorful rendition of Salmon. We can see why patrons return time after time for this dish.

Dessert to Dance for.

The signature dessert is literally the Cat’s Meow, a baked rich flourless chocolate mousse, covered in a chocolate ganache, topped by a decedent whipped cream and finished with almond pralines. This was the dessert we tried first and there was no need to go any farther.  Don’t get us wrong the we hear the ice creams, gelatos, pies and cakes are all fantastic but, ready for it…. the Cats Meow is definitely… the cats meow!

Farm to Table at it’s Best!

The appeal of Food Dance is not just its food, but the ingredients found within it. With seasonal changes that show up on the menu in accordance to what can be found seasonally and locally, the food has an all around fresher taste. Food Dance creates a new world where the food literally.. No we can’t use that line!  How about this.  A world where Chef Robb’s mind dances as he prepares these delicacies and each dish is a new waltz fit for a king!

Food Dance

401 East Michigan Avenue, Kalamazoo

(269) 382-1888

review by – Courtney O,  Sarah Jo,  &  Dave C

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Timothy’s Restaurant

If you are looking for a wide selection of seafood in Michigan’s Great Southwest, then Timothy’s Restaurant, in Union Pier, fits the bill.  Timothy Sizer is a true chef as he holds a culinary degree from Johnson & Whales University.  He earned his chops in Florida at a seafood-only restaurant and has brought that expertise to the shores of Lake Michigan.  The restaurant is off the lobby of the historic Gordon Beach Inn and is a little off the beaten path and well worth the treasure once you get there.  The décor is somewhat rustic; however the food is anything but.

Along with our Michigan wine selection – Round Barn Winery’s Demi-Sec – our server, Debbie, brought us a sample of the puree of the day.   The cucumber puree made from cucumbers, basil, mint and lime was fresh and light and is offered as a drink by itself, mixed with vodka or gin or made into a margarita.  It was a great way to wake up our taste buds before our meal.

Our first bites

The appetizers we sampled were all enticing. The Asian Pork & Ginger Pot Stickers had just the right amount of filling and were topped with pan seared asparagus and a complimentary soy glaze.  We also tried Timothy’s version of a Scotch Egg that was crusted with a ginger and pork corn flake crust and deep fried.  It is an interesting example of the use of contrasting textures in a dish and really worked. The Tempura Bang-Bang Shrimp with Asian slaw and peanut mayonnaise had a light tempura (a light Japanese batter) coating and good, spicy flavor.  The peanut mayo topped them off and added an Asian flair.

Time to hit the greens

Timothy’s salad of spring greens, pine nuts, golden raisins and gorgonzola cheese is tossed with a light sweet mustard vinaigrette and was fresh and a great meal starter that won’t weigh you down.  If you are looking for something different, try the Grilled Caesar Salad.  It starts out with a grilled romaine heart and is topped with charred red onion, deep fried toast points, parmesan crisps and Timothy’s own Parmesan dressing.  The romaine becomes slightly smoky and wilted when grilled to add a new dimension to an old favorite.

Fishing!

All three seafood dishes we tried were unique and complex and each fish was cooked perfectly.  The Golden Tile Fish BLT is a modern interpretation of a diner classic.  The polenta base was creamy and garlicky topped with tender pork belly shreds (B), then a lovely filet of Golden Tile Fish, lightly seared spinach (L) and a tomato basil relish (T).  It towered on the plate just as a BLT club should.

Next, a favorite of one reviewer is the Marinated Grilled Yellow Fin Tuna.  The flavorful and tender tuna is served seared and rare atop a bed of Spanish chorizo and black beans then topped with a spicy salsa verde and a chunky avocado salad to cool your mouth from the spice of the dish.  Fried plantains adorned the edge of the bowl and were a sweet counterpart!  There is a lot going on in this dish and we had to keep exploring down into the bowl to be sure to experience every angle.

Our other reviewer favored the Thai Chilean Sea Bass and commented several times that eating it every day would not be out of the question!  The filet is pan seared and then poached in court bouillon (a flavored liquid for poaching or quick-cooking foods). It’s almost butter texture is moist and flavorful and practically melts in your mouth.  The fish is served on a bed of jasmine rice that has soaked up some of that tasty poaching liquid along with a marinated Japanese tropical salad to add crunch and a fresh note to the dish.

The Flan

Since Grandma always says you HAVE to eat dessert after fish we couldn’t pass up the sweet ending to our meal.  Well, she said Ice Cream, but if she had ever tried the Flan at Timothy’s, I’m sure she would have agreed to change her rule!  The words heavenly and phenomenal definitely come to mind.  It is buoyantly creamy, topped with a light caramel sauce and served with raspberry sauce swirls to add tartness.  Just order it….you won’t be disappointed!

A Fish Foodies Chef

There are some talented cooks out there acting as the chef de cuisine but a foodie will appreciate the work of a true Chef.  Tim also offers meat dishes for the non-fish folks in your group as well as vegetarian and pasta selections to be sure to please everyone. “Eating should be one of the great joys in life.” says Tim. “We want you to have had a wonderful dining experience.”  Timothy’s is hands-down one of the best seafood restaurants in Southwest Michigan and definitely worth a visit.

Timothy’s at the Gordon Beach Inn

16220 Lake Shore Road, Union Pier

269.469.0900

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Sanford Lake Bar and Grill

What is Sanford Lake known for?  Large Tiger Muskie, some of the best, if not the best Catfish in the State or The Sanford Lake Bar and Grill?  If you are local, you know the fact is, all three!  Between Midland and Clare, just two minutes off US 10 is another great find in the Sanford Lake Bar and Grill.  The S.L.B. as locals call it, even offers two docks off Sanford Lake with four slips to make access by water as easy as by land.   This family oriented restaurant and bar has been in the same family for just shy of 40 years. At our last visit to the S.L.B. we had the pleasure of meeting up with owners Dick and Sharlyn who have had it now for 25 years.  Together with manager Mark they are running this restaurant superbly.  The unique and nostalgic decor together with the cleanliness and great service will make this a place you will want to return to even before you take your first bite.

Appetite for Appetizers

At the S.L.B. when it comes to appetizers we recommend MEAT!  The in-house made Beef Jerky is simple and lightly peppery and perfect.  You can get it as an appetizer and then order some to go.  We say, do both!  It is that good.  The next meat is the Chickabobs pictured below.  The chicken is a really good quality meat and grilled to perfection.  Add one of their dipping sauces to take it up a final notch. They have several but our favorite was the Caribbean Jerk.

Are you a soup fan or in the mood for something really tasty that will make you feel like you are out in Maine.  Well, the Lobster Bisque smells and tastes as good as it looks.  It is so good, as we heard from patrons, that they are almost famous for it and its  incredibly perfect taste with the perfect creamy texture.

Meal time by the lake

We have had and tried several different items off the menu but three must be talked about. One of our writers at the last review is such a perch lover you might call him a connoisseur.  S.L.B. you know how to do perch.  The batter was thick enough to give it the extra flavor but as light and flaky as could be, not heavy and greasy. It’s scrumptious. Then add some lemon, if you choose, and a mild tartar for a real perch dinner.

Maybe, you are feeling like heading a bit south of the border.  Then order a Corona (or any other beer or mixed drink from the bar) and the Wet Burrito.  Now look up at the picture and notice the size of the beer mug.  Then, look at the size of the burrito.  This burrito is huge and even bigger on flavor.  All the toppings with the perfectly seasoned beef  (or chicken) made this a wet burrito that is not easily topped.  The chips make for a perfect clean up IF you think you can finish it!

So, you need something to take out on the boat, back home or to feed an army…then look no farther than the sweet crusted pizza.  Pictured above is the Deluxe.  You may not think you like all those toppings but, this pizza may surprise you.  One of our reviewers is not into all that stuff on his pizza and he really enjoyed it as the ingredients are in just the right quantities blending with their flavorful sauce making for a perfect pizza pie.

Twinkie Time

Have you ever had a deep fried Twinkie?  Well, our two reviewers who were there at the last visit had not and to be honest had no intent on trying one.  However, Sharlyn, together with encouragement on how tasty it is from her granddaughter, Alex, convinced us to give it a try.  Let me just say, holy cow or holy Twinkie!  The deep fryer warms the filling and adds a crispy outer shell that together with the smooth vanilla ice cream is better than you would ever dream a Twinkie could be.  Yes, they have been around since 1930 but this is not just your granddads Twinkie!

By car, boat, bike or foot the Sanford Lake Bar and Grill is a place worth the travel.  So, get there for one of the specials, stop by and have an adult beverage or two, dine off the full menu of freshly prepared items or come try the Deep Fried Twinkie and you will agree with us that The S.L.B. is the place to B!

Sanford Lake Bar and Grill

3770 Bailey Rd., Sanford
2 miles North of U.S. 10 off West River Rd. Exit

989-687-5620

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Capers Restaurant

It’s not very often it seems necessary to sit down and start a review with the word “impeccable,” but Capers, a fine restaurant located at Marquette’s Landmark Inn, deserves just that.

Impeccable is the best word to use when describing the delightful food that is served by Capers. Impeccable is the easiest way to describe the quality of ingredients used by executive chef Ryan Potila and his team–many of which are sourced locally in the Upper Peninsula and Michigan.

“It’s one of the things I really wanted to do here at Capers Restaurant when I became executive chef,” said Potila. “We have wonderful ingredients here in the Upper Peninsula and across all of Michigan. There is really no reason we aren’t using them unless we have no other choice.”

The result is a meal that is staggering in depth of taste and range of ability.

In the beginning…

There’s an old joke that says that God loves everyone, which is exactly why he decided to share the Upper Peninsula with the rest of the world. When you’re dining at Capers, you realize that God loves foodies, too, which is why he put Ryan Potila in charge of the culinary experience there.

Potila insists that all the dishes at Capers are perfectly prepared–and it’s obvious with the technique and care that is showcased in each and everything that is served there.

Take, for example, the appetizers. Even the most highly regarded restaurants are happy enough to slough out any old salad for diners to peck at while waiting for their entrees. Not Potila. His version of a starting house salad is more like something you’d expect to see in Bon Apetite magazine. It is served as a mixture of field greens tossed with radish and oven roasted beets, sprinkled with amazingly-smooth manchego cheese and topped with toasted pumpkin seeds. The entire salad is then tossed in mild maple-apple cider vinaigrette that leaves no leaf of lettuce dry yet doesn’t overpower a single taste.

And it doesn’t stop there. How about spinach and artichoke dip, spread over locally-made bread and baked to perfection? Or a caprese appetizer that is made in much the same manner, drizzled with perfectly thickened balsamic reduction? Those two wonderful topped breads are served as a duo, and you’ll be glad that they are because, like your children, it’s so hard to choose one as a favorite over the other.

Another wonderful creation on the appetizer menu is the brie en croute–brie that is wrapped in a pastry shell and baked along with some dried Michigan cherries. The slightly tart cherries mix wonderfully with the smooth creaminess of the cheese. It is served with herbed toast, which adds a nice crunch to the experience. This can also be ordered with apples and walnuts in lieu of the cherries.

The prize of the day, however, was the most amazing salmon cakes I have ever had the joy of trying. The secret? Smoked salmon, locally caught and prepared at Thill’s Fish House.

“This is a twist (on an old Landmark Inn recipe) on the crab cakes,” said Potila. “No one wanted to see that leave the menu, so I asked them to let me try something else.”

The cakes are crispy on the outside and smooth with the follow-through on the bite. And the smoke? It just leaves the perfect trail of enticing flavor as it glides over your tongue. The cakes are served with a lemon dill cream sauce that makes you wonder why tarter sauce ever made it next to fish in the first place.

It just gets better from there

While the appetizers are quite scrumptious, the real treat at Capers is the entrees. From start to finish on the menu, they all sound appetizing and wonderful. The good news is that not a single one that we tried was anything but marvelous.

In fact, our least favorite at Capers Restaurant is still better than many of the best entrees we’ve had at many other restaurants in our lifetime.

The Cornish game hen was perfectly herbed, cooked and tasted amazing, so while we say it was our least favorite, what we mean is that it just couldn’t hold up to the mesmerizing power of the other entrees we tried. Plus, we were trying to look professional and cool and it’s hard to do that as you tear apart a game hen. Fans of game hen, however, will be impressed by the wonderful blend of herbs and perfectly-cooked vegetables.

What really amazed us were the two specials created by Potila’s crew. The Chef’s Cut and the Chef’s Catch are both made from locally-sourced fresh ingredients and change daily. The former is always cut from grass-fed beef raised at Guindon Farms in Cornell while the other is made from fresh fish pulled straight from Lake Superior that morning.

We were fortunate enough to have lake trout, wrapped in leek, and served over one of the best risottos that has ever been dished up in the Upper Peninsula–about that, we have no doubt. Potila’s team paired the super velvety and buttery risotto with pomegranate and cashew. The fish was glazed lightly with a maple syrup, harvested in Michigan, which just pulled out the flavor from every corner of the meal.

For me, the most amazing bite of meat to be had was served before me with the Chef’s Cut. Not only was the beef prepared to perfection, teasing me with the knowledge that I would eventually have to finish eating it no matter how much I wanted the taste to last for eternity. And while I thought I have had some wonderful steaks in my time (and I have), the mushroom-stout demi-glace, made with Keweenaw Brewing Company’s Widowmaker Black, was to die for. I do not think I will ever dine upon anything that had such a profound impact on my understanding of what cooking could possibly be as that demi-glace did. I would eat it over anything and expect that it would not only make the dish edible, but wonderful. Quite honestly, it tastes like love was poured into it–and it kind of was, since the entire process of making the sauce takes 16 hours–that’s right, 75-percent of an entire day just to make an accompanying sauce. Now that’s commitment to wonderful food, and those who experience it are the beneficiaries of that passion.

Even though that demi-glace arrived on my plate as part of the ever-changing Chef’s Cut, it is also available on the beef tenderloin that is listed on the menu–a fact everyone should be thankful for.

A restaurant that demands another visit

And, without a doubt, have dessert. Joe, the pastry chef, isn’t an Upper Peninsula original, but we’re lucky to have him here. He brings New York-quality pastries to Marquette, and every bite is a vacation to somewhere sweeter and happier.

How much do we love Capers? Enough to go back time and time again, that’s for sure. In fact, I took a moment before leaving to make Valentine’s Day reservation for myself, my wife and my daughter. And why not? If you’re going to go out and dine on that day of romance and love, you might as well do it in a restaurant where you are going to fall in love with each and every bite you take.

Capers Restaurant

230 N Front St
Marquette, MI

(906) 228-2580

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Ta6le 6

When it comes to Italian dining in Michigan’s Upper Peninsula, your options aren’t exactly overflowing. And out of the choices you do have, most of them are marinara and alfredo sauce joints with a variety of noodles.

And then there is Table 6, a stellar Italian restaurant that blows the competition right out of the water. The reason is two-fold, really. First and foremost, the restaurant isn’t based on the misconception of what Italian food is supposed to be. Instead, it blends rustic cooking with fresh food and ideas, bringing forth the simple, yet deep, flavors that have made Italian cooking so wonderful. Second, owner/executive chef,Vincent Baron, was trained to the highest levels in some of New York City’s top restaurants–he didn’t just pick up some cooking tips and old family recipes from mom and try to turn it into a career.

In fact, he’s not only a graduate of the Institute of Culinary Education in New York City, he then cut his teeth at a Mario Batali-owned restaurant.

“It was a great way to get immersed in Italian cuisine,” said Baron.

An unexpectedly amazing beginning

When Baron suggested that our opening dish be bacon-wrapped pears stuffed with goat cheese, there wasn’t a reaction from the table that resembled excitement.

“Trust me,” Baron said. “You’ll love it.”

It’s like Baron knew us better than we knew ourselves. The pears were downright delicious, balancing the smoky crispness of the bacon with the slightly sweet, softness of the pear. Just as those flavors finish sliding across your taste buds, you are treated to the creamy and smooth goat cheese. It may sound strange, but it’s the kind of appetizer you will find yourself craving after you’ve had it.

In addition to the pears, we also sampled Table 6′s trio platter, which included an assortment of fried mozzarella, calamari, and arancini– risotto that has been rolled and stuffed with mozzarella cheese, breaded with panko and deep-fried. It’s delicious, especially the surprising arancini, which basically melts into your mouth after an initial crunch.

A steak like none other

What foodie doesn’t love a great bite of steak? At Table 6, it’s a whole new experience.

A ribeye steak, breaded and cooked to medium-rare perfection, served up with a tomato-infused, fresh-tasting red sauce that compliments each and every bite.

The steak is so high quality that it feels as though it is melting in your mouth as you dine upon it.

Not being a fan of typical marinara, it was a surprise how outstanding Table 6′s red sauce actually is. Unlike so many other Italian cuisines, Baron’s sauce is designed to compliment and enhance, not overpower and drown out any accompanying tastes. It honestly tastes as though it was prepared from fresh ingredients just prior to being served on your plate.

God’s gift to mac and cheese

The first time I had the pleasure of meeting Baron, I didn’t know if his ability in the kitchen was worth a pinch of salt, let alone fine dining prices. So, I decided to find out the easy way. Instead of ordering off menu, I simply told the waitress to have the chef prepare me anything–absolutely anything–he wanted.

The result? Macaroni and cheese.

Yup, you read that right.

And I hate mac and cheese.

But I’ll be outright honest when I say that the dish that was set before me was anything but macaroni and cheese. It was happiness on a plate. It was as though foodie angels stepped from the heaven and guided this recipe.

This dish was not only smothered in tasty, creamy cheese served over al dente pasta. The dish was simply divine. Of course, for those of you who don’t like lobster (or are allergic), simply let the chef know and he’ll turn that plate into something else that is equally wonderful–I have no doubt about it.

Forever, my views of macaroni and cheese have been changed. Baron has made me into a believer.

Last but not least

What Table 6 also does well is serve up a beautiful array of desserts, all available to be seen on the dessert tray the waitress brings out to you upon request. You can’t really go wrong with any of it (we had the Italian donuts and the canole and would recommend either).

A dining experience for everyone

You don’t have to be celebrating a special occasion or out on a date night to enjoy what Table 6 has to offer. Sure, there is a place for that–in the established dining room–but there is also the bar area that has full menu service, tables and music and is welcome to anyone from the guy who just wants a quick bite to eat to the friends who are grabbing dinner before heading out to the movies.

No matter what occasion or reason you’re looking for a place to eat when you are in Menominee, Table 6 restaurant is the best choice in town and the best Italian restaurant the Upper Peninsula has to offer.

Table 6

525 First Street, Menominee
Phone:906-863-8460

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Sweetie-licious Bakery Café

Our trip to Sweetie-licious started on a day of celebration.  It was 1-23-2012.  Yes, National Pie Day as proclaimed by the American Pie Council.  Let’s be honest, we don’t care who created it.  A day to celebrate pie is a day worth celebrating. So, after asking our followers on  DineMichigan.com, twitter and Facebook we were sold on the fact that we had been missing something special in DeWitt, and yes, we were! Owner Linda Hundt, Bakery Leader Stephanie Haynie and the entire staff make more than just National Award winning food.  They make the pie you will think about when you hear “As American as apple pie”.   So, because of that we are starting out with PIE!

Laura’s Sticky Toffee Caramel Apple Pie

The apple pie may be America’s favorite but topped with a creamy, buttery caramel it takes on a battle for a world record holder as best pie EVER.  Thinly sliced apples laced with spicy cinnamon and sugar create the base of this decadent creation but what sets this apart from all the others was the crumble topping drizzled with the sweet, smooth caramel.  With or without a scoop of french vanilla ice cream you will experience the reason this pie was the Crisco 100th Anniversary Innovation Award winner for 2011.

Tom’s Cheery Cherry Cherry Berry Pie

If given the choice of fruit pies, cherry would not be one of our writers first selections, however, with the accolades of this cherry, cherry blueberry pie we knew we must take up our forks and dive in.  Cherries of several varieties poured out of the rich, flaky crust.  The blueberries as well as the cherries were perfectly tart with the slightest hint of almond flavor in the filling to create that classic combination.  The crumble topping was crunchy and added the sweetness to balance the tartness of the fruit.  Every mouthful was a cherry-berry explosion and so much more than just a cherry pie!!

To Quiche or not to Quiche?

If a quiche is not something you are in the mood for we suggest you try it.  It is on one of Linda’s famous pie crusts which is light and flaky yet has just the right weight to it.  The rich egg custard filling is cooked perfectly.  Not in the slightest under cooked yet pulled from the heat at the precise moment giving you a perfect entree.  Add an abundant amount of fresh ham and a cheddar layer and this simple quiche  was my personal favorite quiche to date.

A Turkey Riot

The Terrific Turkey Swiss Sandwich was a riot of flavor which I would sign up to be involved with day after day! The thick layer of smoked turkey was surrounded by two slices of fresh bread toasted then, Wisconsin Swiss, red onions and a red leaf lettuce were added.  Next,  Linda’s very own cranberry sauce with its tang and her sweet honey mustard mayo were added and let the riot begin with a sandwich in a pie place that will be the come back factor!

Kids Menu

Cookies and pie, oh my!  This menu has a few items to make the adults jealous.  Maybe the P B and J with the homemade Sweetie-licious jam, mmmm.  Perhaps the Grilled Wisconsin American Cheese Sandwich or, as the youngster below is about to dive into, his very own Fluffernutter sandwich server with a juice box, applesauce and yes a treat!

Dessert from Dessert

The first cookie we tied is an absolute favorite and was expected to be a winner.  And, it was a winner as everything else we tried here was.  This Molasses cookie had the perfect texture with a crispy bottom yet a soft chewy cookie atop. The flavor was just molasses and just right then topped with a white creamy drizzle put it way over the top.

We are told that the Cherry Lemon Bombs cookie is one the of most popular sellers and a signature item .  The lemon is not over-powering.  Instead, it is refreshing and the perfect ending to your meal.  The dried cherries add a additional flavor sensation and complexity to the texture.  We really enjoyed the simplicity and fresh attitude of this cookie.

The Peanut Butter Blossom cookie with the chocolate kiss in the the center was a show stopper for several who tried this sweet bakery treat.  The rich peanut butter cookie had a crispy, sugary outside and a soft, chewy inside.   Interspersed inside were chunky peanut butter chips adding an extra creamy sweetness to the texture.  While we understand the popularity of the Cherry Lemon Bombs, our reviewers rated the peanut butter cookie as winner of this cookie tasting event.  Whatever your sweet tooth desires you won’t be disappointed.  Just be sure you prepare for the delicious sugar coma you will undoubtedly experience as you sample the delectable treats awaiting you from Linda and her staff at Sweetie-licious.

Sweetie-licious Bakery Café

(517) 669-9300

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