Formerly known as Bowers Harbor Inn, this restaurant reopened under its new name in 2010. Dishes are plated in a contemporary style and crafted using locally grown and artisanal ingredients. Examples on the dinner menu—a mix of small plates, salads, and entrées—include a rabbit salad with Bibb lettuce and roasted cauliflower, pan-seared lake trout in a chowder sauce, or smoked pork jowl with a side of creamy grits. It's a true supporter of Michigan's small farms,
and that passion is conveyed by the waitstaff, who are eager to answer questions about the frequently changing menu.