Your Spring 2026 Restaurant Guide
Seven eateries to visit across northern Michigan
What do Quiche Lorraine, patty melts, grilled cheese, chicken and waffles, Welsh rarebit, coney dogs, and drunken noodles have in common? They are some of the most popular dishes from the establishments featured in this year’s Spring Restaurant Guide, which highlights the stand-out eateries our staff profiled over the colder months. So shake off the winter blues, and go grab a bite!
The Dandy
Traverse City
By definition, a dandy is a person of good taste, and in co-owner Chad Hall’s words, “We are a place of good tastes.”
In the former Green House Café space and run by the folks behind Red Spire Brunch House, The Dandy has quickly become a favorite for upscale-casual breakfast, brunch, and lunch fare, finely prepared with knowing service. (Hall estimates that on a weekend, The Dandy is seeing over 200 guests per day.)
The Dandy is ensconced in a 1907 building that miraculously avoided any façade “improvements” or renovations over the century-plus of its existence.
On the Menu
Upon returning to the building that gave owners Hall and Joshua Anderson their start, the duo reached into the traditions and recipes of Green House and Red Spire.
Look for both the time-honored and the new. We like The Bash—hashbrowns, gruyere, ham, and onions grilled together, then topped with a choice of eggs and toast—or the Burrito with house-made chorizo. Quiche Lorraine beautifully combines bacon, gruyere, and caramelized onions, and French short crust pastry pâte brisée.
Choose from the popular selection of Benedicts or the challah bread French Toast with Bavarian cream, raspberry Romanoff, and toasted almonds, because sometimes breakfast should be as pretty as dessert.
On the lunch side, to honor the Green House Café, try the popular soup and sandwich combos, including the Green House Egg BLT and Chicken Noodle soup. There are salads and sandwiches, baked goods, and sides, from house-made pecan or cinnamon rolls to hashbrowns cooked just how you like them.
Vegans and vegetarians will find plenty of options. Plus, there is a full bar in addition to the expected brunch libations, such as freshly roasted coffee, fresh-squeezed orange juice, and mimosas. Sourcing is done locally whenever possible, including Higher Grounds, 9 Bean Rows, and Third Coast Bakery, or “whatever catches our eye,” Hall says.
Find The Dandy at 115 East Front St. in Traverse City. (231) 709-4167; dandytc.com
Jeannine’s Restaurant
Northport (pictured, above)
In a bright and cozy space at the tip of the Leelanau Peninsula sits Jeannine’s Restaurant, which opened in Northport’s celebrated Tribune building late last year. Owners Ron Marcotrigiano and Jeannine Logie aim to take up their predecessor’s mantle and become a go-to spot for hearty and delicious breakfast and lunch meals for years to come.
Ron and Jeannine decided to open by winter to iron out kinks before the crush of the tourist season.
“I’m happy we did it in the winter because we have time to actually get ready for summer,” Ron says. “We were going to get everything going in April, but then you put in all that effort and right away you’re getting hit in the head [with big crowds].”
“People are loving it and they’re coming back, which is just great,” Jeannine adds.
On the Menu
Breakfast is their greatest joy, with plenty of good selections. The menu is ample, but not overbearing. This is by design and stands in stark contrast to the 10-page menus at some of the big chain breakfast places.
“The frittata is amazing. He makes different frittatas, and it’s all fresh ingredients all the time,” Jeannine says. “Right now, ours is sweet potato, cherry tomatoes, bacon, and cheddar.”
The list goes on. “We make a killer hash. The benedict is great,” Jeannine says. “His pancakes are amazing.”
Don’t sleep on lunch, though. “The patty melt is phenomenal,” Jeannine tells us. “We don’t have a burger on our menu, and we’re confident to do it because the patty melt is [so good],” she says. “It’s a really, really, really good patty melt.”
Jeannine credits Ron for a menu driven by constant innovation.
“I have been around the restaurant industry my whole life, and I’ve known a number of chefs, and I will say that this guy is living and breathing food,” she says. “He’s thinking about the menu all the time, even when he’s not at work…and it really shows in all the food. So when someone asks what’s great on the menu, everything is great. They’re really high-quality dishes.”
Find Jeannine’s Restaurant at 110 E Nagonaba St. in Northport. (231) 386-1041; jeanninesnorthport.com
Boyne City Taproom
Boyne City
Rich Bergmann and Aaron Hagen, who also own the Bridge Street Taproom in Charlevoix, planted their brewery in Boyne City in 2016, and they’re now preparing to celebrate the Boyne City Taproom’s 10th anniversary.
Serving mostly Michigan based beers and a satisfyingly broad array of shareables, sandwiches, burgers, wraps, and salads, this taproom has a little something for everyone.
On the Menu
In terms of beer, Mitten State brews are prominently featured, from Big Lake Brewing (Holland) to Austin Brothers Beer Co. (Alpena) to Short’s (Bellaire). Michigan ciders and an Indiana barleywine are also represented. All these options are reinforced by a curated wine list and a fully stocked bar showcasing a selection of signature cocktails, mocktails, and NA beers.
With everyone’s thirst sated, it’s on to the food selection. We landed on the onion ring basket as a starter. These hefty rings are dynamite with beer and are magnificent when carelessly plunged into their accompanying Taproom Sauce, a creamy dipping concoction that issues a tiny, tasty kick.
For the main course we chose the Rich Ragin’ Grilled Cheese, with its lightly toasted sourdough bread bookending layers of stretchy, stringy smoked gouda and provolone cheeses, thick smoky bacon, and creamy avocado. The other must-have in the sandwich category is the House Burger. This thick, 8-oz. Certified Angus Beef patty is expertly cooked-to-order and has a fresh and pronounced grilled beef flavor that parlays well with the fresh brioche bun.
The entrees take things up a notch: blackened salmon on a bed of rice with vegetables and black bean corn pico; 12 oz. bone-in pork ribeye seared and glazed with garlic teriyaki; Loaded Mac with brisket, bacon, sautéed peppers, onions, and jalapeños in a creamy cheddar mac and cheese on cavatappi noodles, and more.
There are things to do at Boyne City Taproom besides eat and drink as well. According to co-owner Aaron Hagen, the taproom hosts monthly beer dinners ($40-$60), which highlight the popular beers of various Michigan breweries as they’re served with menu items not seen on the regular menu.
Find Boyne City Taproom at 220 S Lake St. in Boyne City. (231) 459-4487; bctaproom.com
Farmer’s Kitchen
Kalkaska
A sense of shared community (served up alongside scratch-made breakfast) is what Kalkaska farmer Kristina Lane and her family hope to cultivate in their new diner, Farmer’s Kitchen.
Opened in fall 2025, the café, which occupies the space previously home to Shirley’s in the Woods Café, combines homestyle cooking with farm-fresh ingredients to breathe new life into a beloved institution.
“Everyone says that they missed this, that this diner was the heart of their community,” says Lane. “I want to bring that back.”
On the Menu
Farmer’s Kitchen takes the neighborhood café concept and kicks it up a few notches with brunch and breakfast fare prepared using ingredients sourced from the area’s many smaller-scale growers.
In truest farm-to-table fashion, everything the kitchen cooks up, from batters and sauces to baked goods, is made from scratch. Consequently, the diner’s cuisine falls squarely in the comfort-food realm (think: rustic classics that stick to your ribs) with the occasional nod to Lane’s southern roots.
On the breakfast side of things, this equates to top-selling items like the Farmer’s Breakfast Platter—that’s a plate piled high with the guest’s choice of protein (bacon, ham steak, chorizo, or breakfast sausage), two eggs, shredded hashbrowns, and biscuits or toast—and Lane’s personal favorite, the Cinna-Bomb pancakes, which are homemade right down to the buttermilk batter and heartily drizzled with maple cream cheese.
Other must-try morning bites include the sausage gravy-smothered buttermilk biscuits (which feel like a match for the fried green tomatoes), and for the dessert-first type, a build-your-own griddle cake situation, complete with every possible topping.
The Bunch-a-Bologna, a smoked and fried bologna sandwich, is a standout, as is the hyper-local and totally decadent Buttermilk Fried Chicken & Waffle. And old-school handhelds, like the SMASH Stacker burger, which clocks in at a whopping half-pound before the fries, also performs well with patrons.
Per Lane, plans for making, and eventually supplying the kitchen, with fresh goat’s cheese are in the works. She even hints at sourcing Moomers ice cream in time for summer traffic!
Find Farmer’s Kitchen at 10945 W Bear Lake Rd. SE in Kalkaska. (231) 384-6007
Old Mission Tavern
Traverse City
Chef and co-owner Brian Daley knows that he and partner Stephanie Krupka are setting up shop in a “beloved” landmark restaurant, and he understands the delicate balance between honoring the original site and moving forward with new flavors and methods.
“Nostalgia is a short tightrope to walk,” Daley says, explaining that even producing the favorite dishes with the old recipes would still feel “a little different.” Instead, the new version of Old Mission Tavern will feel “homey and familiar,” with cherished flavors “done up a little bit” with newer techniques.
On the Menu
Expect some classic starters, like Steak Tartare with egg yolk jam, Caesar salad, or Prince Edward Island Mussels. (“Mussels will always be on the menu,” says Daley.)
Or choose Ribollita, a Tuscan-style stew; Charred Cabbage with black olives, tahini, pinenuts, and honey vinaigrette; Welsh Rarebit with melted aged cheddar on toasted sourdough with leeks and mushrooms; and Twice Baked Sweet Potatoes with salsa macha and goat cheese.
Entrees include the Beef Delmonico, cooked sous vide to 130 degrees, then grilled to order, with mashed potatoes, and mushroom and onion jus. (Sous vide is the French water bath method, yielding perfectly tender meats.)
The Rainbow Trout is raised in streams fed by artesian aquifers, arriving fresh, never frozen, then pan-fried and served with sunchoke, bacon, and kale salad, with beer Blanc, a reduction of beer, clam juice, cream, and butter.
The Roasted Half-Chicken, resting on toasted sourdough with chicken liver mousse, cherry jam, and pearl onions is “absolutely delicious,” and might become a new favorite of the liver and onions fans.
Look for featured Sunday Chicken Dinners and Prime Rib Specials, plus simple desserts featuring the bounty of the peninsula.
Behind the bar, Krupka has a minimalist approach to spirits, wines, and brews. Expect classic cocktails with simple updates, a selection of popular brews, and a dozen wines, by the glass or the bottle, representing our region, plus Oregon, Italy, France, Argentina, and the Iberian Peninsula.
Find Old Mission Tavern at 17015 Center Rd. in Traverse City. (231) 223-7280; oldmissiontaverntc.com
Toby’s Dog House
Traverse City
After deciding that he was “too old” for the restaurant grind, Toby Smith of the eponymous Toby’s Dog House earned a teaching degree in special ed, teaching for two years before moving to Manistique to be closer to his mother. When he looked at teacher’s salaries, he realized that he could “do better [selling] hotdogs on the street,” so that is precisely what he did, dealing his product out of an 11-foot refurbished travel trailer.
Before long, Smith had expanded into a brick-and-mortar restaurant in Munising. Then his sister in Traverse City told him about a Facebook ad looking for a food truck to set up shop at Silver Spruce Brewing. “I’ve gotta give this a whirl,” he thought.
Smith is now known to sell 150-200 hot dogs or sandwiches a day. “When the sun breaks out, the place is mobbed,” he says. And the location is a plus, with Smith citing the “fabulous patio” and proximity to the walking and bike trails and the library.
On the Menu
Toby’s Dog House serves Michigan’s Koegel brand hotdogs (on a recommendation from Toby’s grandmother in Flint) and Maxbauer’s brats with about a dozen varieties of toppings and some very clever names. You can also design your own.
Try the New Yorkie, with authentic Coney sauce, using a recipe straight from Coney Island, NY, circa 1961, topped with cheddar, onion, and yellow mustard. The Windy City Weiner has sliced tomatoes, relish, onions, and sport peppers, the tangy Chicago staple; the Porky Pug is topped with BBQ pork and grilled onions; and the German Shepherd comes with grilled sauerkraut, grilled onions, and spicy brown mustard. Sports fans will appreciate the Roaring Lion, in honor of the team, with blue cheese crumbles, bacon, and grilled onion.
There’s more, but we can’t forget fresh-pressed Cuban sandwiches, gyros with chicken, steak, or traditional lamb, and lobster rolls (currently on special) with lobster purchased from a closely guarded source. Tacos feature chicken, steak, or the Korean Street Tacos with shaved steak or chicken, Korean BBQ sauce, sesame Asian slaw, and pickled cucumbers.
Expect a nice selection of sides and bar bites, and look for new additions for the warmer months.
Find Toby’s Dog House at 439 East Eighth St. in Traverse City. (231) 463-9624’ tobys-doghouse.com
Rice & Shine
Manistee
Rice & Shine, which opened in September 2025, reflects the journey of owner Sue Somsanith and her husband, Savann. Their story begins far from northern Michigan, rooted in Southeast Asia and shaped by the experience of arriving in the United States as refugees in the 1980s.
Sue, originally from Laos, and Savann, from Cambodia, came to the U.S. as teenagers. They built their lives in the Midwest, with Sue eventually completing her education in Wisconsin and pursuing a career in manufacturing. While stable, that career left her searching for something more meaningful.
“I noticed a lack of South Asian cuisine while living in Holland and saw an opportunity to establish something meaningful and bring some of my culture to the community,” Sue says.
On the Menu
At Rice & Shine, the menu reads like a map of Southeast Asia, with each dish representing a piece of Sue and Savann’s shared heritage.
One of the most popular items is the fried rice, a dish Sue has been refining since 2003. Customers continue to return for its distinctive flavor, driven by a blend of herbs that set it apart from more familiar versions.
Another standout is the Crispy Chicken Drunken Noodles, widely considered the restaurant’s signature dish. Rich, savory, and layered with flavor, it has quickly become a go-to order for many guests.
Pho, the classic Vietnamese soup, follows closely behind in popularity, offering a deeply comforting option that reflects Sue’s roots. Then there is the crab rangoon, a menu item that has taken on a life of its own.
“People cannot get enough and say they have never had anything quite like them,” Sue says.
Beyond the fan favorites, the menu continues to explore a range of regional specialties. Thai-style chicken nuggets and baby egg rolls made with all white meat offer approachable entry points, while dishes like Lao beef jerky with sticky rice and Cambodian Somlar Machu Sachmon soup introduce diners to flavors that may be new to the area.
The result is a menu that balances familiarity with discovery, encouraging guests to try something different while still finding comfort in every bite.
Find Rice & Shine at 200 Arthur St. in Manistee. (231) 887-4040; order.toasttab.com/online/rice-and-shine-manistee-200-arthur-street
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