Celebrating the local harvest of Northern Michigan in an elevated but approachable atmosphere. We constantly change our menu to make the most of seasonal ingredients.

Chef Randy trained at Great Lakes Culinary Institute in Traverse City and has worked in restaurants for 19 years. He honed his craft in Detroit and San Francisco, but his dream restaurant was always back home in Northern Michigan.

In Bellaire. Of Bellaire.


  • Fruit
  • Meat / Beef
  • Meat / Pork
  • Specialty Products / Maple syrup
  • Vegetable
  • Vegetable / Beans