The Douglas Lake Bar

June 7, 2006

Just the letters “DLB” mark the front of this unassuming log building tucked along the southwestern shore of Douglas Lake. Once known for its “wild side,” the Douglas Lake Bar & Steakhouse, not far from Pellston’s airport, has catered to pilots, snowmobilers and summer residents alike.
“It has a real colorful past,” says owner Steve Rudolph, who purchased the restaurant known as “A Gourmet Roadhouse” with his wife Copland in 2002. “The building is 80 years old, but was a rock ‘n’ roll bar in the ‘50s and ‘60s.”
Go-go dancers and weekend dance bands entertained in the bar on a stage that was first added in 1947. Originally opened in 1917 as “The Bryant Hotel” (a fire nearly destroyed the building in 1938), the rebuilt hotel turned restaurant grew as a favorite hangout for bikers. In the winter, cozy fires and chili parties brought in snowmobilers and up-north charm and stunning lake views lured summer guests.

TRANSFORMATION
When Rudolph’s father, Harold “Hoot” Rudolph, bought the business in 1988, he began the restaurant’s transformation into the icon it is today, with a few enhancements from Steve and Copland added later: a restaurant addition, a full and complementary wine list and expanded menu. The result is an upscale but unpretentious fine dining experience.
“With its fieldstone fireplaces, and overlooking the lake,” says Rudolph, “the atmosphere is very warm and up-north.”
Knotty-pined walls decorate the interior and a separate dining room is available for private parties. Summertime allows for outdoor lakeside dining with live entertainment each Sunday night from 5-8 p.m. Local guitarist and vocalist Chris Koury kicks off the weekly summer musical season on June 25.
The bar opens for happy hour each day at 4:30 p.m. with a changing list of DLB house drinks. Pomegranate and lemon martinis are featured specials, among others, as well as many wines by the glass.

CHOICES, CHOICES...
The restaurant offers an assortment of dining choices, from popular steak and seafood favorites to veal and duck.
Sous chef Todd Draper, whose previous experience includes Tapawingo and Galley Gourmet, is new to the DLB. “He’s been a great addition to the culinary team,” says Rudolph. “He’s strengthened the food program for sure.”
Appetizers, from a Smoked Chicken & Mango Quesadilla to Crab Cakes, are both unique and familiar, guaranteed to tease the palate. Entrees, 15 to choose from, include the DLB Steak au Poivre – their specialty – an 8 oz. seasoned filet served with a Courvoisier cognac Dijon cream sauce and Great Lakes Planked Whitefish. All entrees are served with fresh seasonal vegetables, a mixed green salad and homemade bread. A small dessert menu is available, as well.
Summer restaurant hours are Sunday-Thursday, 5-9 p.m., Friday & Saturday 5-9:30 p.m., with the bar opening at 4:30 p.m. Reservations are accepted, but not required. Please call 231-539-8588 or for more information visit their website at www.douglaslakebar.com.