The pasty
A savory filled pastry closely associated with the U.P.’s mining communities. Say “PASS-tee.” Filling and condiment preferences can become a conversation of their own.
The Good Cold / Winter living
Come in. Eat something warm.
Pasties, whitefish, cherry everything and the soups that get a family through February. Where to find them, and how to make the easy ones yourself.
A few things worth tasting.
Regional specialties to look for, not a claim that every town or menu has them.
Detroit-style pizza
A rectangular pan pizza known for its thick base and crisp, cheesy edges. Share a few corner pieces fairly. Or try.
The Coney dog
A hot dog with a savory meat sauce, commonly finished with mustard and chopped onion. Detroit and Flint have their own traditions.
Tart cherries
A Michigan favorite in pies, preserves and dried fruit. In winter, preserved fruit gives you a bright taste without pretending it is harvest season.
Great Lakes whitefish
A regional menu staple served in different ways. Ask what is available and how it is prepared rather than assuming every restaurant has it.
Maple syrup
A northern pantry pleasure. Try a small drizzle on oatmeal or a warm apple rather than saving it all for pancakes.
Food reference: Pure Michigan, Eat & Drink. Regional descriptions are editorial summaries.
Easy things to make when you get back.
Simple recipes for a small cabin kitchen. Portions are approximate; check ingredient labels for dietary needs.
Cocoa for two
What you need
2 cups milk or an unsweetened milk alternative; 2 tablespoons unsweetened cocoa; 1–2 tablespoons sugar; a pinch of salt; ¼ teaspoon vanilla.
What to do
Whisk the cocoa, sugar and salt with a splash of the milk in a small saucepan. Whisk in the remaining milk. Warm gently, stirring, until steaming; do not boil. Remove from heat, add vanilla, and divide between mugs.
Put the mittens somewhere they can dry. Not on the stove.
White bean & tomato soup
What you need
1 tablespoon olive oil; 1 diced onion; 2 minced garlic cloves; one 28-ounce can crushed tomatoes; two 15-ounce cans white beans, drained; 2 cups vegetable broth; ½ teaspoon dried thyme; salt and pepper.
What to do
Soften the onion in the oil for about 6 minutes over medium heat. Add garlic for 30 seconds. Add tomatoes, beans, broth and thyme. Bring to a simmer and cook for 15 minutes, stirring. Mash a few beans to thicken. Season to taste and serve with toast.
A very good argument for going home hungry.
Warm cherry-apple bowls
What you need
2 apples, diced; ⅓ cup dried tart cherries; 2 tablespoons water; ½ teaspoon cinnamon; 1–2 teaspoons maple syrup; plain yogurt or oats to serve.
What to do
Put apples, cherries, water and cinnamon in a small covered pan. Cook over medium-low heat for 8–12 minutes, stirring, until the apples are tender; add a splash of water if needed. Stir in maple syrup to taste. Spoon over yogurt or cooked oats.
Dessert at breakfast has an excellent publicist.
Savory cabin oats
What you need
1 cup rolled oats; 2 cups vegetable broth; ½ cup grated cheddar; black pepper; chopped scallions.
What to do
Bring the broth to a gentle simmer. Stir in oats and cook according to the package, usually 5–10 minutes. Remove from heat, fold in cheddar, and finish with pepper and scallions. Add a little water if it gets too thick.
Porridge has range.
Town by town
133 dishes, where to eat them, and how to make them at home.
Hummus with warm pita
Home idea: blend cooked chickpeas with tahini, lemon, garlic and cold water until smooth. Spoon into a shallow bowl, add olive oil and serve with warm pita; keep the second batch nearby.
Falafel with tahini sauce
Home idea: pulse soaked dried chickpeas with onion, parsley, garlic and cumin; form small balls and cook through. Serve with tahini loosened with lemon and water, salad and warm bread.
Chicken and waffles
Home idea: put crisp cooked chicken on a freshly made waffle and add a little hot sauce to maple syrup. Serve immediately; the waffle has no interest in waiting politely.
Center Street burger
Home idea: sear a beef patty, melt cheese over it and put it on a toasted bun with lettuce, tomato and onion. Add your preferred pickles and sauce; this is a home variation, not the restaurant's recipe.
Coney dog
Home idea: warm a hot dog and bun, add your preferred meat chili, then finish with diced onion and mustard. Serve promptly; this is a home variation rather than Lipuma's recipe.
Burger and fresh-cut fries
Home idea: sear small beef patties on a hot griddle and serve on soft buns with onion and pickles. Cut potatoes evenly, dry them well and fry or roast until crisp; this is a home variation.
Gumbo
Home idea: build a dark roux, add onion, celery and pepper, then stock and your preferred cooked protein. Simmer gently and serve with rice; season to taste rather than treating heat as an endurance exam.
Nashville hot chicken sandwich
Home idea: put cooked crisp chicken on a bun with pickles and slaw; brush lightly with a cayenne-and-paprika spiced oil. Start mildly and let diners add heat; this is a home riff, not the kitchen's formula.
Tacos
Home idea: warm small tortillas and fill with cooked seasoned chicken or beans, chopped onion, cilantro and lime. Set out salsa separately so everyone can negotiate their own winter heating system.
Rigatoni with sausage and truffle
Home idea: brown crumbled sausage, add a little cream and pasta water, then toss with cooked rigatoni and Parmesan. Finish with a restrained touch of truffle seasoning; the bottle does not need to win the evening.
Holly Boy breakfast: eggs, biscuits and sausage gravy
Home idea: brown breakfast sausage and stir in flour and milk for a peppery gravy. Spoon over hot biscuits and serve with eggs; a home adaptation, not the cafe's formula.
Coconut batido
Home idea: blend vanilla ice cream, coconut milk and a little toasted coconut until thick. Serve in small glasses; a home-inspired shake, not the restaurant's formula.
Cap'n Crunch French toast
Home idea: dip thick bread in an egg-and-milk custard, press into crushed cereal and griddle gently in butter. Keep the heat moderate so the sweet coating browns as the middle cooks; this is a home variation.
Pulled pork
For a home riff, slowly braise pork shoulder with cider, onion and a smoky spice rub until it pulls apart. Pile into buns with sharp slaw and a vinegar-led sauce; the restaurant's smoker remains its own business.
Corned beef hash
For a home version, crisp diced cooked potatoes with onion, then fold in chopped cooked corned beef. Finish with eggs and a little hollandaise if you want breakfast to have a small administrative department.
Chicken noodle soup
For a home pot, simmer onion, carrot and celery in a good chicken broth, then add cooked chicken and egg noodles. Finish with parsley and black pepper; a bowl should feel like coming indoors.
A lodge-style burger
For a home riff, put a well-browned burger in a toasted bun with sharp cheese, grilled onions and a mustardy sauce. Add crisp potatoes and a pickle; reserve the lake wind for the walk before dinner.
Krautdog
For a home version, warm a hot dog and bun, then add well-drained sauerkraut and mustard to taste. Keep the toppings tidy enough to eat standing up; the vintage register is harder to reproduce.
Buttermilk-style pancakes
For a home breakfast, fold buttermilk, eggs and melted butter into a simple flour-and-leavening batter without beating it smooth. Griddle small pancakes and add warm fruit; this is a home riff, not the bakery's formula.
Green Goddess grilled cheese
For a home riff, layer goat cheese, cheddar, avocado and walnut pesto between slices of sourdough. Grill until the bread is crisp and the cheese softens; a pickle belongs on the plate for professional balance.
Pork barbecue sandwich with cabbage relish
For a home riff, pile thinly sliced roast pork into a soft bun with finely chopped cabbage relish, sharpened with vinegar and sweetened to taste. Spoon over a little meat juice if you like a wet bun; the family relish formula remains theirs.
Fried chicken
For a home riff, marinate chicken in seasoned buttermilk, dredge in peppery flour and fry until crisp and cooked through. Serve with biscuits and a little honey butter; Nana's restaurant recipe is not being disclosed.
Homemade onion rings
For a home riff, dip thick onion slices in a light seasoned batter and fry until crisp, then salt immediately. Serve with ranch and stack modestly; the restaurant has purpose-built equipment for greater onion altitude.
Bakery brownies
For a home batch, fold melted chocolate and butter into eggs, sugar and flour, then bake until the center is just set. Cool before cutting and serve with strong coffee; winter has already supplied the dark mood.
Georgia Reuben
For a home version, layer turkey and Swiss on sturdy bread with ginger slaw and Russian dressing. Toast until the cheese gives in; keep the slaw crisp enough to argue back.
Pan-Seared Whitefish & Local Dry Riesling
Pan-sear fresh lake whitefish in butter, finish with fresh lemon and capers, served alongside roasted fingerling potatoes and a glass of regional Riesling.
Wood-Fired Pork Belly Pizza & Organic Whiskey Cocktail
Top scratch pizza dough with house-smoked pork belly, caramelized onions, mozzarella, and a drizzle of hot honey, paired with an organic rye old-fashioned.
Traditional Swiss Onion Soup & Prime Rib
Caramelize sweet onions in rich beef broth with white wine and sherry, top with toasted crusty bread and melted Swiss cheese, broiled golden brown, paired with a slow-roasted prime rib cut.
Wood-Fired Sausage Pizza & Local Craft Ale
Top scratch dough with crushed tomatoes, fresh mozzarella, local Italian sausage, and fresh basil, baked crisp in a wood-fired oven and paired with an amber ale.
Artisanal Tomato Basil Soup & Grilled Cheese
Simmer roasted San Marzano tomatoes with garlic, fresh basil, and cream, serve with artisan sourdough grilled cheese made with sharp white cheddar.
Classic Campus Burger & Long Island Iced Tea
Grill a half-pound burger with cheddar, lettuce, and tomato on a toasted bun, served with a basket of peanuts and a signature heavy-pour cocktail.
Family-Style Bavarian Chicken Dinner
Pan-fry whole chicken pieces in seasoned flour and lard until golden and crisp; serve on massive platters alongside buttery egg noodles, chicken liver pâté, and braised cabbage.
Old City Classic Ribeye & Cabernet
Grill a thick-cut Midwestern ribeye over high heat, rest with garlic-herb compound butter, and serve with loaded baked potatoes and a robust Cabernet Sauvignon.
Fresh Shucked Oysters & Prime Steaks
Serve freshly shucked East Coast oysters on the half shell with mignonette, followed by a pan-seared prime filet with garlic butter and grilled asparagus.
Pork Ragù over House-Made Pasta
Braise heritage Michigan pork shoulder low and slow for four hours in red wine, crushed tomatoes, garlic, and rosemary; shred and toss with wide pappardelle and a blizzard of Parmigiano-Reggiano.
Austrian Chicken Paprikash & Homemade Spaetzle
Simmer browned chicken thighs in sweet Hungarian paprika, caramelized onions, and rich chicken stock; finish with tangy sour cream and ladle over butter-toasted egg noodles.
Dried-Cherry & Venison Winter Chili
Sear ground venison and diced bacon with ancho chili powder and cumin; simmer with black beans, crushed tomatoes, a splash of dark porter, and a handful of tart Montmorency dried cherries.
Smoked Lake Michigan Whitefish Chowder
Sauté leeks, celery, and Yukon gold potatoes in butter; add fish stock and heavy cream, then fold in flaky chunks of cedar-smoked Great Lakes whitefish and fresh dill just before serving.
The Friendly Sizzler Burger & Spiced Drinking Chocolate Chaser
Smash a seasoned chuck patty hard onto a screaming-hot flat-top with caramelized white onions and American cheese on a toasted bun; follow with 70% dark chocolate whisked into steamed whole milk with cinnamon and cayenne.
Wood-Fired Fennel Sausage Pizza & Belgian Abbey Ale
Stretch slow-fermented pizza dough thin, top with crushed San Marzano tomatoes, fresh mozzarella, local spicy fennel sausage, and hot honey, then bake in a 900-degree wood oven.
Pan-Seared Great Lakes Whitefish with Lemon-Caper Butter
Dust fresh whitefish fillets in seasoned flour, sear crisp in clarified butter and olive oil, and finish with a pan sauce of fresh lemon juice, capers, and chopped parsley.
Scottish Pub Burger & Maple Bourbon Old Fashioned
Char-grill a half-pound beef patty, top with sharp white cheddar and bacon jam on a toasted brioche bun, paired with local bourbon aged in maple syrup barrels.
Short's Pub Specialty Pizza & Local IPA
Thick crust topped with house tomato sauce, mozzarella, locally sourced sausage, mushrooms, and green peppers, paired with a crisp, hop-forward IPA.
Pan-Roasted Whitefish with Lemon Herb Butter and Roasted Root Vegetables
Pan-sear fresh lake whitefish in olive oil, serve over a bed of roasted winter carrots and parsnips tossed in fresh rosemary and garlic butter.
Pan-Seared Whitefish with Lemon Caper Butter and Wild Rice
Pan-fry fresh Lake Michigan whitefish fillets in butter, finish with fresh lemon juice and capers, serve alongside earthy wild rice.
Wood-Fired Raclette Pizza & Alpine Cider
Stretch pizza dough, top with melted raclette cheese, caramelized onions, smoked bacon lardons, and fresh thyme, baked in a wood-fired oven.
Pan-Seared Whitefish Piccata & Local Artisanal Bread
Sear fresh whitefish fillets in olive oil, finish with a bright sauce of white wine, lemon juice, capers, and butter, served with crusty sourdough.
Wood-Fired Wild Mushroom Pizza & Craft Ale
Top hand-stretched pizza dough with garlic cream sauce, local wild mushrooms, fontina cheese, and fresh thyme, baked crisp in a wood oven.
Wood-Fired Fennel Sausage Pizza & Local Stout
Spread house tomato sauce on scratch dough, top with mozzarella, local Italian sausage, roasted peppers, and basil, baked in a wood-fired oven and paired with an oatmeal stout.
Pan-Seared Whitefish and Local Michigan Cherry Salad
Pan-sear fresh whitefish in butter, serve over crisp greens tossed with dried Montmorency cherries, candied pecans, and goat cheese with a maple vinaigrette.
Slow-Smoked Brisket Sandwich & Local IPA
Smoke beef brisket for fourteen hours over hickory wood, slice thick, and serve on a brioche bun with house pickles and smoked jalapeño barbecue sauce.
Wood-Fired River Pizza & Local Amber Ale
Top scratch pizza dough with smoked gouda, local bacon, caramelized onions, and mushrooms, baked in a wood-fired oven and paired with a rich amber ale.
Classic Up-North Homestyle Breakfast & Fresh Pie
Smoked bacon, farm eggs cooked to order, hash browns, and thick-sliced toast, followed by a slice of homemade cherry or apple pie.
Pan-Fried Yellow Perch & Classic Burger
Dust freshly caught Houghton Lake yellow perch fillets in seasoned cornmeal, pan-fry crisp in butter, and serve with tartar sauce and lemon.
Broiled Straits Whitefish with Lemon Herb Butter
Broil fresh Great Lakes whitefish fillets with butter, paprika, and lemon juice, served alongside wild rice and steamed winter vegetables.
Slow-Roasted Prime Rib & Au Jus
Rub prime rib with coarse salt, garlic, and cracked black pepper, roast slow to medium-rare, and serve thick-cut with warm beef au jus and horseradish cream.
Pan-Fried Perch and Crispy Hash Browns
Pan-fry fresh lake perch fillets in butter until golden and crispy, serve alongside golden hash browns and thick-cut toast.
Courthouse Burger & Craft Beer
Char-grill a half-pound Angus beef patty, top with sharp cheddar, bacon, and crispy onion straws on a brioche bun, paired with a local Michigan amber ale.
Up-North Country Breakfast & Biscuits
Flaky buttermilk biscuits smothered in savory sausage gravy, served with farm eggs, bacon, and pan-fried potatoes.
Pan-Fried Yellow Perch Platter & Craft Beer
Coat fresh Tawas Bay yellow perch fillets in seasoned flour, pan-fry crisp in butter, and serve with coleslaw, tartar sauce, and french fries.
Island Burger & Hot Irish Coffee
Char-grill an island beef burger, top with cheddar and grilled onions on a toasted bun, paired with hot Irish whiskey, dark coffee, and heavy cream.
Pan-Roasted Whitefish with Wild Rice & Fine Wine
Pan-sear fresh lake whitefish in butter and herbs, serve over earthy wild rice with a glass of crisp Northern Michigan Riesling overlooking Green Lake.
Classic Island Burger & Hot Toddy
Grill a half-pound beef burger, serve with sharp cheddar, lettuce, and tomato on a toasted bun, paired with hot bourbon, honey, and lemon.
Straits Whitefish Chowder & Sourdough Bread
Simmer potatoes, leeks, and corn in rich fish stock and cream, fold in fresh whitefish chunks and fresh dill, and serve steaming in a bread bowl.
The Legendary Clyde Burger & Thick Milkshake
Grill double beef patties with melted American cheese, grilled onions, pickles, and special sauce on a toasted bun, paired with a rich hand-dipped vanilla shake.
Slow-Simmered Venison Chili & House Stout
Simmer ground venison, kidney beans, crushed tomatoes, onions, and rich dark stout beer with chili spices for hours, topped with sharp cheddar cheese.
Up-North Smash Burger & Fries
Smashed double beef patties with caramelized onions, American cheese, and pickles on a toasted bun, served with crispy french fries.
Up-North Whitefish Basket & Local Craft Brew
Deep-fry fresh Great Lakes whitefish in seasoned beer batter until golden and crispy, serve with french fries, coleslaw, and house tartar sauce.
Authentic Crawfish Etouffee & Cornbread
Simmer crawfish tails in a rich brown roux with celery, bell peppers, onions, and Cajun spices, serve over steaming white rice with sweet cornbread.
Up-North Wood-Fired Pizza & Craft Ale
Top scratch pizza dough with smoked mozzarella, local Italian sausage, mushrooms, and roasted garlic, baked crisp in a wood oven and paired with a rich U.P. amber ale.
Hearth-Grilled Ribeye & House Brewed Stout
Grill a prime ribeye steak over open hardwood coals, serve with garlic mashed potatoes and seasonal vegetables, paired with a rich house oatmeal stout.
Authentic Finnish Pannukakku & Lingonberries
Bake a rich egg-heavy batter in a buttered cast-iron pan until puffed and golden brown, slice into squares, and serve warm with powdered sugar and tart lingonberry jam.
Traditional Copper Country Beef Pasty & Gravy
Encase cubed beef, potatoes, rutabaga, and onions in a flaky pastry crust, bake until golden brown, and serve hot with rich brown beef gravy.
Up-North Frontier Burger & IPA
Grill a half-pound Angus burger, top with bacon, cheddar, and sautéed mushrooms on a toasted bun, paired with a cold Michigan craft IPA.
Classic U.P. Beef Pasty & Gravy
Flaky crust filled with minced beef, potatoes, onions, and rutabaga, baked until golden and served piping hot with brown gravy.
Pan-Seared Whitefish & Garlic Mashed Potatoes
Pan-sear fresh lake whitefish in butter and lemon, serve over creamy garlic mashed potatoes and seasonal vegetables.
Up-North Cedar Burger & Craft Beer
Char-grill an Angus burger, top with bacon, cheddar, and grilled onions on a toasted bun, paired with a cold Michigan craft beer.
Macaroni and cheese
Make a thick cheese sauce with sharp cheddar and a nutty Michigan cheese such as Pinconning. Fold through pasta, top with breadcrumbs, and bake until the edges turn golden.
Hickory-style smoked brisket
Rub brisket with coarse black pepper, salt, and garlic. Smoke slowly over hardwood, rest thoroughly, and serve with pickles and bread.
Michigan-style pizza
Use a well-oiled rectangular pan, a high-hydration dough, and cheese pushed to the edges. Bake until the crust turns crisp and finish with tomato sauce.
Fresh soft pretzel
Prepare a yeast dough, shape into broad loops, and dip briefly in a baking-soda solution before baking. Finish with coarse salt or cinnamon sugar and serve warm.
Michigan orchard apple crisp
Toss sliced Michigan apples with cinnamon, brown sugar, and lemon. Cover with an oat-and-butter crumble and bake until bubbling.
Artisan country bread
Make a long-fermented bread dough using bread flour, water, salt, and an active starter. Bake in a covered Dutch oven for a crackling crust, then uncover to finish.
Slow-smoked barbecue
Coat pork shoulder with salt, black pepper, paprika, and brown sugar. Cook low and slow until tender, then serve with vinegar slaw and warm rolls.
Smoked barbecue and cornbread
Rub pork shoulder with paprika, black pepper, salt, and garlic, then smoke slowly. Serve with a skillet cornbread made with buttermilk and coarse cornmeal.
Fresh Italian pasta
Make a simple egg pasta using flour, eggs, and salt. Cut into ribbons and dress with butter, roasted mushrooms, garlic, and Parmesan.
Cajun-style fish
Coat a firm white fish with paprika, thyme, cayenne, garlic, and black pepper. Sear in a hot skillet and serve with lemon, rice, and a simple slaw.
Fresh bakery doughnuts
Prepare an enriched yeast dough, allow it to rise, cut into rings, and fry until golden. Finish with a simple vanilla glaze or cinnamon sugar.
English-style scones
Combine flour, cold butter, baking powder, and cream into a tender dough. Cut into thick rounds, bake until lightly browned, and serve with jam.
Mediterranean pita and hummus
Blend cooked chickpeas with tahini, lemon, garlic, and olive oil. Serve with warm homemade pita and a little smoked paprika.
Fresh breakfast bagels
Make a firm yeast dough, shape into rings, and refrigerate overnight. Boil briefly before baking for a chewy crust and soft interior.
Classic tavern pizza
Stretch a thin pizza dough and top with tomato sauce, mozzarella, and mushrooms. Bake on a hot stone until crisp and serve in generous slices.
Slow-smoked pulled pork
Season pork shoulder with paprika, pepper, brown sugar, and salt. Smoke or slow-roast until tender, shred, and serve with vinegar slaw.
Pub-style burger
Form thick patties from ground beef, season generously, and sear in a hot skillet. Add sharp cheese, sautéed onions, and a toasted bun.
Venezuelan-style empanadas
Make a soft dough from precooked cornmeal, water, and salt. Fill with seasoned shredded beef or black beans, seal into half-moons, and fry until crisp.
Homemade diner pie
Prepare a butter-rich crust and fill with Michigan apples, cinnamon, lemon, and brown sugar. Bake until the filling bubbles and the top is golden.
Cherrywood-style smoked brisket
Season brisket with salt, pepper, and garlic. Smoke slowly over hardwood, rest well, and serve with pickles and simple slaw.
Chocolate meltaways
Combine tempered chocolate with a smooth chocolate-and-coconut-oil center. Chill gently, then coat in additional chocolate for a rich, melting interior.
Hearth-baked Italian pizza
Prepare a thin yeast crust, spread with tomato sauce, fresh mozzarella, and olive oil. Bake at high temperature until the rim is deeply golden.
Stuffed burger
Form two thin beef patties, sandwich cheddar and caramelized onions between them, then seal the edges. Grill gently so the center cooks through without losing the filling.
Warm diner-style breakfast
Prepare crisp breakfast potatoes with onion and paprika. Serve with eggs, toast, and a skillet of sautéed vegetables.
Brewpub-style soft pretzels
Make a yeasted pretzel dough and briefly dip shaped pieces in baking-soda water. Bake until deeply browned and serve with a sharp cheddar-mustard sauce.
Savory crêpe
Whisk buckwheat flour, water, eggs, and salt into a thin batter. Cook in a lightly buttered pan and fill with sautéed mushrooms, spinach, and cheese.
Globally inspired street tacos
Fill warm tortillas with marinated chicken, crunchy slaw, herbs, and a tangy yogurt-lime sauce. Serve with pickled onion.
New York-style bagel
Make a dense yeast dough using high-protein flour and malt syrup. Refrigerate shaped bagels overnight, boil briefly, then bake until glossy and browned.
Bakery-style pizza
Prepare a long-fermented dough, stretch it thin, and top with crushed tomatoes, mozzarella, and roasted vegetables. Bake on a preheated stone.
Smash burger with crisp edges
Press small balls of ground beef onto a very hot griddle until deeply browned. Add American cheese and serve with pickles, onion, and a toasted bun.
Barbecue burrito
Fill a flour tortilla with slowly smoked pork, rice, beans, slaw, and a tangy barbecue sauce. Toast briefly to crisp the outside.
Homemade Reuben sandwich
Layer corned beef, Swiss cheese, sauerkraut, and Russian dressing between slices of rye bread. Grill slowly in butter until crisp.
Chicken salad sandwich
Combine diced roast chicken with celery, mayonnaise, mustard, lemon, and herbs. Serve on toasted bread with crisp lettuce.
Polar Bear Chili Soup
Create a thick winter chili with beef, beans, tomatoes, onion, garlic, and warming spices. Simmer slowly and finish with a sharp cheese topping.
Breakfast skillet
Brown diced potatoes with onion and peppers. Add sausage or mushrooms, top with eggs, and finish with cheddar and herbs.
Smoked barbecue
Rub pork shoulder with paprika, black pepper, salt, and garlic. Smoke slowly until tender, rest, and serve with a sharp vinegar slaw.
Hearty breakfast pancakes
Mix buttermilk pancake batter and rest briefly. Cook on a buttered griddle until golden, then serve with warmed Michigan maple syrup.
Homemade cinnamon rolls
Roll enriched yeast dough with butter, brown sugar, and cinnamon. Slice thick, let rise, bake, and finish with vanilla icing.
Broasted-style chicken
Marinate bone-in chicken in seasoned buttermilk, then coat with spiced flour. Fry until crisp and fully cooked; true broasting uses specialized pressure-frying equipment.
Northern Michigan pizza
Prepare a medium-thickness pizza crust and top with tomato sauce, mozzarella, mushrooms, and Italian sausage. Bake until the edges are browned and the cheese bubbles.
Cinnamon roll pancakes
Swirl cinnamon-brown-sugar butter into pancake batter on the griddle. Cook until golden and drizzle with cream cheese icing.
Smoked pork belly hash
Crisp diced smoked pork belly with potatoes, onion, and peppers. Finish with fried eggs and fresh herbs.
Homemade fruit pie
Make a butter pastry and fill with Michigan apples or cherries, sugar, and lemon. Bake until bubbling and serve slightly warm.
Tavern-style pizza
Make a thin crust and top with tomato sauce, mozzarella, and Italian sausage. Bake until the edges are crisp and finish with dried oregano.
Classic diner cheeseburger
Sear a seasoned beef patty on a hot flat-top. Add cheese, pickles, onions, and mustard, then serve on a toasted bun.
Brewpub flatbread
Stretch a thin dough and top with roasted mushrooms, caramelized onion, mozzarella, and herbs. Bake until crisp.
Homestyle winter soup
Simmer chicken, carrots, celery, onion, and stock with thyme and bay leaf. Add noodles near the end and finish with parsley.
Detroit-style pizza
Press a well-oiled dough into a rectangular metal pan. Add cheese to the edges, bake until deeply crisp, and finish with tomato sauce.
French Onion Soup
Caramelize yellow onions slowly in butter, deglaze with a dark Michigan stout, simmer with rich beef broth, and broil with a thick layer of Gruyère over a toasted baguette slice.
Bitty Burgers & Coneys
Sear small, thin square beef patties on a blazing hot cast iron. Top immediately with finely diced white onions, yellow mustard, and a slice of dill pickle, served on a steamed mini bun.
Flint-style Coney Dog
Hot dog topped with a dry, meaty chili, mustard, and onions.
Classic Italian Pizza
Hand-tossed crust with rich tomato sauce and heavy cheese.
Scotch-Style Beef & Onion Pastry
Flaky suet crust stuffed with braised chuck, caramelized leeks, chopped rutabaga, and a splash of heavy dark ale.
The Classic Schu-Burger
Fresh ground round beef smashed thin on a flat-top grill, crusted in cracked black pepper, topped with sharp cheddar, pickles, and grilled onions on a toasted bakery bun.
Hearty Stout & Cheddar Soup
A thick cheese soup made with local stout, served with crusty bread.
Wood-Fired Winter Pizza
Charred crust loaded with local meats to replenish calories.