Farm to Table in Boyne City

June 5, 2015

Boyne City’s newest restaurant is housed in one of the oldest buildings in the community, the refurbished Bellamy Opera House. Northern Table opened its doors in early May with the goal of providing top quality farm-to-table fare.

"We’ve had really great community support," said owner Mark Warner, who moved from Bay City earlier this year. "We’ll be doing a vigorous farm-to-table menu, working with dozens of northern Michigan suppliers. Our menu is flexible, based on what’s in season, but the emphasis will remain on quality."

Overseeing the kitchen is Executive Chef Meghan Wruk, a Holland, Michigan native who spent much of her childhood on Mackinac Island. After high school, Wruk studied restaurant management before attending the Culinary Institute of America in New York City, where she graduated valedictorian of her class.

"When we launched this project, we had lots of chefs apply from all parts of the country, even Mexico," said Warner. "We really wanted somebody who truly believed in the farm-to-table concept, and Meghan is the perfect person."

"We’re working with 30 to 60 different farmers and suppliers for our regional items," said Wruk. "We incorporate only the freshest local ingredients into our selection of dishes where the flavors speak for themselves."

The Scene Warner made a large financial investment when remodeling the former Bellamy Opera House, which opened in 1904 and featured an auditorium that seated nearly 1,000 patrons. Over the years, it fell into disrepair, housing various businesses, and most recently it was the site of The Tannery Saloon and Restaurant.

Northern Table offers four distinct areas for visitors to enjoy. Guests in the main dining area sit on red upholstered chairs at elegant dark wooden tables. A wall of gleaming windows bathes the room in sunlight, while classic red brick walls and a beamed ceiling hint at the history of the room. Silver and brown light fixtures and ceiling fans add a touch of modern style.

Take a few steps down to the lounge area and visitors can enjoy an adult beverage while seated in a comfy couch or chair.

A full selection of wines and liquors are available to enjoy. Northern Table also offers 14 craft beers, including creations from Short’s Brewing, Cheboygan Brewing and Petoskey Brewing.

Just outside, a spacious patio area offers ample room for those who enjoy alfresco dining. A wrought iron fence separates the patio from traffic along Lake Street.

The top floor of Northern Table will soon be The Boyne City Pub, featuring wood-fired pizzas. Work on the pub area is expected to be completed this summer.

The Menu Northern Table’s menu is an everevolving variety of choices. Relaxing in the lounge, visitors can munch on an assortment of small plates, including parmesan churros, trout bites, bison meatballs, mini paninis and steak skewers, which are marinated in soy and ginger, then grilled with sweet onion and shiitake mushrooms and served with a sesame dipping sauce.

Northern Table’s lunch menu features some seldom-seen items, such as organic short rib sliders, a cauliflower bisque and a bison patty melt. Five sandwiches come standard with a side of Great Lakes Potato Chips.

There are six house burgers available, all with hand-cut French fries or garden greens.

The most popular bun-topper is the Burger Stack, which starts with the guest’s choice of a one-third pound patty of beef, ground turkey, bison or a house-made bean veggie burger. Bun options include brioche, pretzel or gluten-free, while cheese choices are white cheddar, Swiss, blue, onion garlic, brie, pimento or pepper jack. Diners can dress their Burger Stack with sweet onion slices, lettuce, tomato, pickles, pickled peppers, ketchup, yellow or Dijon mustard and homemade mayo. Other options include Plath’s bacon, sautéed mushrooms, grilled onions or peppers, smoked onion jam, olive relish and a fried egg.

"The build-your-own burger is really popular so far," said Wruk. "The beef comes from Whispering Pines, the bison is from the Circle K Ranch near Rudyard and the turkey is from Deuerksen Turkey Farm in Mancelona."

Northern Table’s dinner menu includes most of its lunch selections, plus six entrees: bacon-wrapped bison meatloaf, garlic pepper-rubbed 12-ounce ribeye steak, freerange roasted chicken, pork roast, a veggiecheese garden lasagna and sweet potato cannelloni filled with eggplant and white beans.

Available sides are wilted chard, house mac and cheese, baby redskin potatoes and a vegetable-of-the day.

The Skinny Small plates in the lounge are priced from $4 to $15. From the lunch menu, soups are $6 to $7, while salads range from $6 to $12.

Sandwiches are $8 to $12 and burgers $9 to $12. Dinner entrees range from $17 to $26. Northern Table is open seven days a week from 11am to 9pm.

Northern Table is located at 220 S. Lake Street in Boyne City. For more information, call (231) 459-4487 or visit northerntableboyne.com.