Ed. Note: The folks at Pure Michigan generously invited me to Leelanau County to experience Mario Batali’s Michigan. He’s a part-time resident and staunch supporter of the area’s burgeoning farm-to-table food scene. In four days, I checked out all of his favorite spots, and then some.
The first stop on our foodie tour of Northern Michigan was The Cooks’ House, Mario Batali’s favorite restaurant in Traverse City. From the cozy-casual setting (just a dozen or so tables) to the locally-sourced food (90% comes from within a 100-mile radius), I quickly realized this was going to be an easy place to love. The food was so satisfying and summery—the last asparagus soup of the season, juicy perch that melted in your mouth, a simple salad served after the main course (in French tradition)—but what I appreciated most of all was how many people were involved with the meal. Young apprentices were helping in the kitchen, two very hands-on chefs just exuded passion, and the impeccable yet relaxed service was the Michigan Cherry atop the whole experience. It’s the kind of place where the people making the food are just as happy as the people eating it. And that’s one ingredient that’s not readily available at just any restaurant.
