Just like its name suggests, this was once a post office. Today it's a popular spot for fish-boil dinners, an Upper Great Lakes tradition, particularly in Scandinavian circles. Chunks of Lake Michigan whitefish are boiled with salt and red potatoes in a large kettle. Warm butter is ladled over the fish just before serving. A theatrical demonstration of the process is hosted by boil master Earl Jones in the restaurant's backyard Monday through Saturday evenings. Slices of cherry pie end the meal on a sweet note.