Fodor's Expert Review Keweenaw Mountain Lodge and Resort

Built by the Works Progress Administration (WPA) in the 1930s, Keweenaw Mountain Lodge and Resort's restaurant is what you would expect of a rustic lodge. Hearty dinner dishes include Mountain Man Beef Chop, a 16-ounce steak with chili-fried onions; and smoked-bacon-wrapped sirloin filet mignon with basil smashed potatoes. Lighter items such as Cobb salad or a jerk-chicken ciabatta are available for lunch. Included on the wine list are bottles from near (Michigan) and far (Germany). During the warmer months the chefs pluck herbs and greens from the lodge's gardens. In addition to lunch and dinner, continental breakfast is served daily, with a buffet breakfast on Friday, Saturday, and Sunday.