Food
What’s Cooking at Little Bay Gourmet
Inside the eatery’s deli, catering, and holiday menus
By Geri Dietze | Nov. 22, 2025
Chef Sarah McDonnell of Little Bay Gourmet seems uniquely prepared to helm her Petoskey deli slash meal service slash catering enterprise. Her curriculum vitae speaks for itself: The Petoskey native graduated from CMU in 1998 before moving on to culinary school in Chicago. McDonnell called the Windy City home for the next 20 years, beginning with her first position at the Union League Club, then tenure as executive chef with a leading … Read More >>
Suttons Bay Trading Company’s Grill Seasoning
Tastemaker
By Anna Faller | Nov. 22, 2025
Karen and Kimberly Pontius were looking decades—and miles—into the future when they established their spice-blending house, Suttons Bay Trading Company, in 2000. If your next destination is as imminent as dinner, we recommend starting with their top-selling Suttons Bay Grill Seasoning. Meticulously crafted using the shop’s own recipes (as are all of their blends), this multitasking spice was created to be delicious on just about anything, from the grillable meats its name … Read More >>
Short’s Brewing’s Bloody Beer
Bottoms Up
By Craig Manning | Nov. 22, 2025
Ah, the Bloody Mary. A delectable brunch treat for some, a true abomination of the cocktail arts for others. You’d think that, for those of us who land on the latter side of that divide, a Bloody Mary-inspired beer would be a nightmarish prospect. But trust us when we say that, even if you do happen to loathe the very idea of a Bloody Mary, Short’s Brewing Company’s Bloody Beer is still … Read More >>
Locals Lake Leelanau’s Tiger Pizza
Tastemaker
Nov. 15, 2025
Locals Lake Leelanau is known for its local touch (thus the name), and its Ole Provemont Pizza selection delivers. On a recent visit, we ordered the Tiger Pizza ($23), so named for a logging-era steamship that once navigated the Narrows. This pie combines a little bit of smoke and a little bit of spice for smooth sailing. It starts with a pimento cheese spread as the base, topped with mozzarella cheese and … Read More >>
Northern Latitudes Distillery’s Fig Aquavit Martini
Bottoms Up
By Anna Faller | Nov. 15, 2025
Your seasonal figgy pudding fix is getting a cheeky makeover this year in the form of Northern Latitudes Distillery’s Fig Aquavit Martini. This drink starts in the Nordic wonderland of Sweden—the homeland of NLD’s distiller, Martin Holst, and gin’s herby cousin, aquavit. NLD’s bourbon barrel-aged version, Mount Kebne Aged Aquavit, features the spirit’s classic caraway profile, rounded by a warm woody essence. It’s a mellow complement to the house-made fig and thyme … Read More >>
Frank’s 231 Takes Midwestern Food Up a Notch
This hidden gem is hyper-local and packed with fresh, creative dishes
By Todd VanSickle | Nov. 8, 2025
“It feels good.” Those were the three words muttered after taking my second bite at Frank’s 231 located at 1779 Garfield Road in Traverse City. The restaurant’s chef, Dan Compton, has mastered the art of texture and taste in his dishes that are made primarily, if not all, from local ingredients. Both vegetables and proteins are sourced from area farms that are only a short drive away. Compton’s elegant and flavorful dishes … Read More >>
Falling Into Comfort Food
Inside the Ingredients
By Nora Rae Pearl | Nov. 8, 2025
The maple leaves are dropping and the warm days are behind us, but that means it’s cozy hibernation season. Nothing says comfort food like a warm dish of carbs and veggies or a spiced pumpkin roll cake. For these recipes, we got our inspiration from Harrand Hill Farm in Buckley with their selection of potatoes and onions and Omena Organic’s Canned Pumpkin, available at a co-op store near you, like Oryana in … Read More >>
American Spoon’s Holiday Jam
Tastemaker
By Anna Faller | Nov. 8, 2025
’Tis the season for nostalgic eats, and our latest jam is, well, jam! Specifically, American Spoon’s cult favorite Holiday Jam, which just dropped for the festive season. Brimming with plump pieces of whole fruit, this dazzling gem—made with farm-grown Michigan cherries, cranberries, figs, ruby port, brandy, orange zest, cinnamon, star anise, vanilla, and clove—preserves the magic (and juicy pucker) of summer sour cherries throughout the long winter months. Blended with warm baking … Read More >>
Archie’s Social House’s Turtle Mocha
Bottoms Up
Nov. 8, 2025
There is something so nostalgic about a mocha on a crisp, fall morning. It’s like bridging the gap between childhood hot cocoa and grown-up coffee—a warming, liminal space that lingers just as long as the steam in your cup. Go capture the moment at Archie’s Social House in Traverse City, where the Turtle Mocha ($7.25) graces their fall menu. Cozy, warming, and flavorful, the Archie’s take on the classic includes espresso from … Read More >>
Samaha’s Baklava
Tastemaker
Nov. 1, 2025
It’s November, which means it’s time for all things comfy and cozy—and that includes food. We got the tip from Hilbert’s Honey in Traverse City that Samaha’s baklava was back in their “Honey House” on 5 Mile Rd on Mondays. Made with flaky, golden phyllo dough, drenched in Hilbert’s Michigan-made honey, and packed with walnuts, cinnamon, cardamom, and lemon zest, these sweet bites are not to be missed. A 4-by-4-inch packaged box … Read More >>
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