TC Food Scene
Food scene
Run by husband and wife Adolfo Mendez (originally from Vera Cruz) and Sandra Rios (whose parents were migrant workers for the area’s fruit industry), this no-frills taco shop on the corner of Zimmerman and Silver Lake roads is perfect for getting your carnitas, carne asada, or menudo fix. Taqueria TC Latino has a few small tables inside, but—without a liquor license — anyone who needs a margarita with their tacos should take it to go.
Taqueria TC Latino SilverLake Rd
2749 N West Silver Lake RdRun by husband and wife Adolfo Mendez (originally from Vera Cruz) and Sandra Rios (whose parents were migrant workers for the area’s fruit industry), this no-frills taco shop on the corner of Zimmerman and Silver Lake roads is perfect for getting your carnitas, carne asada, or menudo fix. Taqueria TC Latino has a few small tables inside, but—without a liquor license — anyone who needs a margarita with their tacos should take it to go.
How cool is it that a Mexican American woman originally from a suburb of Los Angeles is now making vegan Mexican food from the back of a brewery on East Bay? From a carryout window inside of the new Stonehound Brewing, Lisa Moberly is serving street fries smothered in avocado and salsa verde, jackfruit taquitos, and a loaded burrito that she says is a mashup of her Mexican roots and Southern California childhood. Pair her spicy selections with the Arbutus Triangle Hoppy Lager from Stonehound and it won’t even occur to you that this is an entirely vegan meal — unless of course, that’s exactly why you’re there.
Rad.ish Mexican Street Food
3593 Bunker Hill RoadHow cool is it that a Mexican American woman originally from a suburb of Los Angeles is now making vegan Mexican food from the back of a brewery on East Bay? From a carryout window inside of the new Stonehound Brewing, Lisa Moberly is serving street fries smothered in avocado and salsa verde, jackfruit taquitos, and a loaded burrito that she says is a mashup of her Mexican roots and Southern California childhood. Pair her spicy selections with the Arbutus Triangle Hoppy Lager from Stonehound and it won’t even occur to you that this is an entirely vegan meal — unless of course, that’s exactly why you’re there.
A vacant mid-century modern building on Eighth Street is now home to some of the best burgers in town. Opened in February 2021, Oakwood offers six enormous burgers, but we’re fans of its namesake which is beef, bacon, cheddar cheese, and house ranch stacked between an Old Mission Bakery bun. Don’t miss Oakwood Proper’s garlic-parmesan fries or the hand-spun peanut butter milkshake using ingredients from a single source creamery.
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Oakwood Proper Burgers
1108 East Eighth StreetA vacant mid-century modern building on Eighth Street is now home to some of the best burgers in town. Opened in February 2021, Oakwood offers six enormous burgers, but we’re fans of its namesake which is beef, bacon, cheddar cheese, and house ranch stacked between an Old Mission Bakery bun. Don’t miss Oakwood Proper’s garlic-parmesan fries or the hand-spun peanut butter milkshake using ingredients from a single source creamery.
New York and Los Angeles can have their bagel wars. There’s no question who is making the best bagels in northern Michigan. Named for the owner’s Jewish grandmother, Bubbie’s opened its doors in February 2020 and instantly became a beloved addition to the community. While the Super Nova, with scallion cream cheese, nova lox, pickled red onion, capers, and micro dill is a fan favorite — a plain bagel with one of the shop’s seasonal cream cheeses is not to be missed. Think: strawberry, ramp, or sorrel. Bubbie’s remains committed to carryout at this time.
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Bubbie's Bagels
1215 E Front StNew York and Los Angeles can have their bagel wars. There’s no question who is making the best bagels in northern Michigan. Named for the owner’s Jewish grandmother, Bubbie’s opened its doors in February 2020 and instantly became a beloved addition to the community. While the Super Nova, with scallion cream cheese, nova lox, pickled red onion, capers, and micro dill is a fan favorite — a plain bagel with one of the shop’s seasonal cream cheeses is not to be missed. Think: strawberry, ramp, or sorrel. Bubbie’s remains committed to carryout at this time.
This coffee shop on the east side of town is petite in size but long on flavor. Take its berbere breakfast burrito, which is loaded with tofu scramble, tahini, garlic-y toum, and Second Spring Farm carrots that have been roasted in a house-made berbere, a traditional spice blend in Ethiopia and Eritrea. Pair it with the iced golden milk latte, rhubarb lemonade, or strawberry spritzer. Rose & Fern is currently offering to-go orders and limited seating on its front porch. Indoor seating remains closed at this time.
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Rose & Fern Cafe
910 E Eighth StThis coffee shop on the east side of town is petite in size but long on flavor. Take its berbere breakfast burrito, which is loaded with tofu scramble, tahini, garlic-y toum, and Second Spring Farm carrots that have been roasted in a house-made berbere, a traditional spice blend in Ethiopia and Eritrea. Pair it with the iced golden milk latte, rhubarb lemonade, or strawberry spritzer. Rose & Fern is currently offering to-go orders and limited seating on its front porch. Indoor seating remains closed at this time.
When we ask Traverse City chefs which area restaurants they respect, Cooks’ House is almost always part of the answer. This 24-seat restaurant that’s been open for more than a decade is as on-point as it’s ever been. In pre-Covid times they often brought guest chefs up from down state, but their in-house team is just as talented. Dishes such as radishes three ways (butter poached, pickled, and raw), salt crust baked celeriac with black garlic, or a kabocha creme brulee with bhel puri are served as part of a five- or seven-course tasting menu. Cooks’ House is currently offering indoor and outdoor seating.
Chefs Eric Patterson and Jen Blakeslee earned their stripes under Michelin-starred chef Andre Rochat before coming home to provide sustainable, locally-sourced delicacies to Patterson’s hometown. The menu is exquisitely cultivated with a French influence: favorites include the oyster mushroom soup and braised rabbit. The establishment’s decor, like it’s menu, is intimate, tasteful and unpretentious. Make your reservations ahead of time, since capacity at The Cook’s House is capped at 26 people, and seats are in high demand.
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The Cook's House
115 Wellington StWhen we ask Traverse City chefs which area restaurants they respect, Cooks’ House is almost always part of the answer. This 24-seat restaurant that’s been open for more than a decade is as on-point as it’s ever been. In pre-Covid times they often brought guest chefs up from down state, but their in-house team is just as talented. Dishes such as radishes three ways (butter poached, pickled, and raw), salt crust baked celeriac with black garlic, or a kabocha creme brulee with bhel puri are served as part of a five- or seven-course tasting menu. Cooks’ House is currently offering indoor and outdoor seating.
Chefs Eric Patterson and Jen Blakeslee earned their stripes under Michelin-starred chef Andre Rochat before coming home to provide sustainable, locally-sourced delicacies to Patterson’s hometown. The menu is exquisitely cultivated with a French influence: favorites include the oyster mushroom soup and braised rabbit. The establishment’s decor, like it’s menu, is intimate, tasteful and unpretentious. Make your reservations ahead of time, since capacity at The Cook’s House is capped at 26 people, and seats are in high demand.
Those who run into town on rainy days, should run into Good Bowl for pho Saigon topped with tender beef brisket or grilled turmeric tofu, the locally-loved crispy pork ribs, or weekly specials such as bun rieu — a tomato, crab, and pork noodle soup from owner Soon Hagerty’s childhood. Hagerty and chef Tony Vu are doing more than turning out “enlightened Vietnamese food,” they are also busy giving back. Every quarter they ask guests to nominate local, national, and global charities to which the business donates a portion of sales. Charities for the current quarter are Title Track’s E3 program, Stop AAPI Hate, and the NAACP Legal Defense and Educational Fund. Good Bowl is currently offering indoor seating, outdoor seating, curbside pickup, take-and-bake style offerings, and cocktails to go.
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The Good Bowl
328 E Front StThose who run into town on rainy days, should run into Good Bowl for pho Saigon topped with tender beef brisket or grilled turmeric tofu, the locally-loved crispy pork ribs, or weekly specials such as bun rieu — a tomato, crab, and pork noodle soup from owner Soon Hagerty’s childhood. Hagerty and chef Tony Vu are doing more than turning out “enlightened Vietnamese food,” they are also busy giving back. Every quarter they ask guests to nominate local, national, and global charities to which the business donates a portion of sales. Charities for the current quarter are Title Track’s E3 program, Stop AAPI Hate, and the NAACP Legal Defense and Educational Fund. Good Bowl is currently offering indoor seating, outdoor seating, curbside pickup, take-and-bake style offerings, and cocktails to go.
When Alliance restaurant closed in September 2020, Traverse City foodies went into a period of mourning—a game-changing restaurant, gone too soon. It has been a welcome salve to see such a beautiful business take over this special space on the northeastern corner of the Warehouse Market building. Rooted in owner Christian Geoghegan’s Arab background, the Palestinian-inspired bakery and coffee shop is mostly known for breakfast and lunch — where dishes like shakshuka and hummus bi tahihi shine — but also serves a tasting menu on Friday and Saturday nights. Hexenbelle is currently offering online ordering, takeout, and outdoor seating on its patio. Indoor dining remains closed at this time.
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Hexenbelle
144 Hall StWhen Alliance restaurant closed in September 2020, Traverse City foodies went into a period of mourning—a game-changing restaurant, gone too soon. It has been a welcome salve to see such a beautiful business take over this special space on the northeastern corner of the Warehouse Market building. Rooted in owner Christian Geoghegan’s Arab background, the Palestinian-inspired bakery and coffee shop is mostly known for breakfast and lunch — where dishes like shakshuka and hummus bi tahihi shine — but also serves a tasting menu on Friday and Saturday nights. Hexenbelle is currently offering online ordering, takeout, and outdoor seating on its patio. Indoor dining remains closed at this time.
Since it opened in 2004, Trattoria Stella has been a grande dame of the Traverse City dining scene. Beloved for their house made burrata, tender grilled octopus, and house charcuterie program, the restaurant is also home to one of the best Italian wine lists in Northern Michigan. Stella’s cavernous subterranean dining room is as romantic as it gets — but those who are still limiting themselves to open-air seating can order food and a bottle of wine to go, and nab one of the many outdoor tables that have been added to the greater Village at Grand Traverse Commons property.
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Trattoria Stella
830 W Eleventh StSince it opened in 2004, Trattoria Stella has been a grande dame of the Traverse City dining scene. Beloved for their house made burrata, tender grilled octopus, and house charcuterie program, the restaurant is also home to one of the best Italian wine lists in Northern Michigan. Stella’s cavernous subterranean dining room is as romantic as it gets — but those who are still limiting themselves to open-air seating can order food and a bottle of wine to go, and nab one of the many outdoor tables that have been added to the greater Village at Grand Traverse Commons property.
Equal parts working farm, market, restaurant, and brewery, this modern Scandinavian-inspired barn and beer garden opened in July 2020 and instantly became an area favorite. The rotating menu always features whatever’s coming out of the Loma Farm fields. Think blistered padrón peppers with aioli or Ailsa Craig sweet onions battered and fried into the freshest onion rings we’ve ever tasted. Pair your meal with a house-brewed beer, such as the East Coast pale made with citra and strata hops. Farm Club is currently offering curbside pickup, take-and-bake style options from the market, and indoor and outdoor seating.
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Farm Club
10051 Lake Leelanau DriveEqual parts working farm, market, restaurant, and brewery, this modern Scandinavian-inspired barn and beer garden opened in July 2020 and instantly became an area favorite. The rotating menu always features whatever’s coming out of the Loma Farm fields. Think blistered padrón peppers with aioli or Ailsa Craig sweet onions battered and fried into the freshest onion rings we’ve ever tasted. Pair your meal with a house-brewed beer, such as the East Coast pale made with citra and strata hops. Farm Club is currently offering curbside pickup, take-and-bake style options from the market, and indoor and outdoor seating.
Located in the old Suttons Bay firehouse, chef Adam McMarlin and his team spent lockdown refurbishing the historic space — which is now every bit as beautiful as this Detroit native’s food. Look for smart, beautifully plated dishes that feature fleeting, hyper-seasonal ingredients such as ramps and edible lilac blossoms. McMarlin brings a fresh perspective to many area ingredients, like his whitefish ceviche — which is served with jalapeño, cilantro, and radish. Wren is currently offering to-go orders and indoor and outdoor seating.
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Wren
303 N St Joseph StLocated in the old Suttons Bay firehouse, chef Adam McMarlin and his team spent lockdown refurbishing the historic space — which is now every bit as beautiful as this Detroit native’s food. Look for smart, beautifully plated dishes that feature fleeting, hyper-seasonal ingredients such as ramps and edible lilac blossoms. McMarlin brings a fresh perspective to many area ingredients, like his whitefish ceviche — which is served with jalapeño, cilantro, and radish. Wren is currently offering to-go orders and indoor and outdoor seating.
This collection of food trucks in downtown Traverse City remains as popular as ever, with throngs of visitors and residents alike flocking to Little Fleet for the smoked potato tacos from Happy’s Taco Shop, the smash burgers from Glendale Ave., or the pulled pork sandwich from Cordwood BBQ. In the summer, most people sit outside, but don’t miss the drinks that are being shaken inside — some of the most well-crafted cocktails in town.
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The Little Fleet
448 E Front StThis collection of food trucks in downtown Traverse City remains as popular as ever, with throngs of visitors and residents alike flocking to Little Fleet for the smoked potato tacos from Happy’s Taco Shop, the smash burgers from Glendale Ave., or the pulled pork sandwich from Cordwood BBQ. In the summer, most people sit outside, but don’t miss the drinks that are being shaken inside — some of the most well-crafted cocktails in town.
Old Mission Peninsula is the spit of land that heads due north out of Traverse City, splitting Grand Traverse Bay into two: East Bay and West Bay. Nestled in a small cove known as Bowers Harbor, looking west over West Bay, is Boathouse Restaurant—fittingly named for the sailboats that also call this calm harbor home. Treat yourself to a dozen oysters (the restaurant goes through some 10,000 of them every summer) and one of the 30 Michigan wines on offer, followed by any of the entrees that feature fruits or vegetables from owner’s Doug Kosch’s personal 10-acre farm.
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Boathouse Restaurant
14039 Peninsula DrOld Mission Peninsula is the spit of land that heads due north out of Traverse City, splitting Grand Traverse Bay into two: East Bay and West Bay. Nestled in a small cove known as Bowers Harbor, looking west over West Bay, is Boathouse Restaurant—fittingly named for the sailboats that also call this calm harbor home. Treat yourself to a dozen oysters (the restaurant goes through some 10,000 of them every summer) and one of the 30 Michigan wines on offer, followed by any of the entrees that feature fruits or vegetables from owner’s Doug Kosch’s personal 10-acre farm.
Widely recognized for offering the most perfect brunch you will ever have (fighting words, we know), Sugar-2-Salt offers unique, vegetarian-friendly crowd pleasers like root vegetable waffles. They don’t skimp on the meat, either, with seasonally driven specialties like beef tartare topped with a duck egg yolk. Open at 7am, Sugar-2-Salt is an excellent start to the day for travelers making their way over for a walking tour of the Commons.
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S2S Sugar to Salt
1371 Gray DrWidely recognized for offering the most perfect brunch you will ever have (fighting words, we know), Sugar-2-Salt offers unique, vegetarian-friendly crowd pleasers like root vegetable waffles. They don’t skimp on the meat, either, with seasonally driven specialties like beef tartare topped with a duck egg yolk. Open at 7am, Sugar-2-Salt is an excellent start to the day for travelers making their way over for a walking tour of the Commons.
Traverse City is famous for its cherries and you can’t have a cherry town without a bevy of fine pies. This downtown bakery boasts nearly a dozen varieties of the classic American dessert, from tart and sweet to sugar-free and ganache-filled, and all using the regional Montmorency breed. For those inclined toward other local flavors, the bakery also offers crumbles of Michigan Rubel blueberry, Northern Spy apple and an outstanding strawberry rhubarb.
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Grand Traverse Pie Company
525 W Front StTraverse City is famous for its cherries and you can’t have a cherry town without a bevy of fine pies. This downtown bakery boasts nearly a dozen varieties of the classic American dessert, from tart and sweet to sugar-free and ganache-filled, and all using the regional Montmorency breed. For those inclined toward other local flavors, the bakery also offers crumbles of Michigan Rubel blueberry, Northern Spy apple and an outstanding strawberry rhubarb.
Open since 1882, Sleder’s is the area’s oldest continuously-operating tavern. Aside from its charming and vibrant history, Sleder's is also home to an excellent assortment of sandwiches and bar food classics with delicious Midwestern twists (read: loads of cheese). The vibe is casual and homey and the decor historic, with old-school wooden booths and a host of taxidermied moose heads adorning the walls.
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Sleder's Family Tavern
717 Randolph StOpen since 1882, Sleder’s is the area’s oldest continuously-operating tavern. Aside from its charming and vibrant history, Sleder's is also home to an excellent assortment of sandwiches and bar food classics with delicious Midwestern twists (read: loads of cheese). The vibe is casual and homey and the decor historic, with old-school wooden booths and a host of taxidermied moose heads adorning the walls.
You can get an authentic taste of Texas while in Michigan thanks to chef John Larson, who named this taco spot after his El Paso-based great-grandmother Lu. The best thing about this modern and stylish taqueria is the taco kit, which can feed five to seven people with an assortment of meats, salsas, veg, chips and more. Don't want to have to build your own food? Opt for the ready-made tacos and other Mexican street food items, then wash it down with a mango margarita or sangria.
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Mama Lu's - A Modern Day Taco Shop
149 E Front StYou can get an authentic taste of Texas while in Michigan thanks to chef John Larson, who named this taco spot after his El Paso-based great-grandmother Lu. The best thing about this modern and stylish taqueria is the taco kit, which can feed five to seven people with an assortment of meats, salsas, veg, chips and more. Don't want to have to build your own food? Opt for the ready-made tacos and other Mexican street food items, then wash it down with a mango margarita or sangria.
At The Village at Grand Traverse Commons, you’ll find the first artisan bakery in Northern Michigan: Pleasanton Brick Oven Bakery. This rustic restaurant has been making incredible wood-fired pizzas for more than 20 years. It serves fresh-baked breads, pastries, and cookies also. The special leavening technique that it uses makes the breads more nutritional and easier to digest.
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Pleasanton Brick Oven Bakery
811 Cottageview DrAt The Village at Grand Traverse Commons, you’ll find the first artisan bakery in Northern Michigan: Pleasanton Brick Oven Bakery. This rustic restaurant has been making incredible wood-fired pizzas for more than 20 years. It serves fresh-baked breads, pastries, and cookies also. The special leavening technique that it uses makes the breads more nutritional and easier to digest.
Scooping more than 160 flavors, Moomers Homemade Ice Cream shop in Traverse City gives fresh ice cream a whole new meaning. The shop is located on a family-operated dairy farm and serves traditional scoops in cones and more. At least 20 flavors are available every day, and the family can make any flavor of any menu item. You can even order ice cream cakes for special occasions.
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Moomers Homemade Ice Cream
7263 N Long Lake RdScooping more than 160 flavors, Moomers Homemade Ice Cream shop in Traverse City gives fresh ice cream a whole new meaning. The shop is located on a family-operated dairy farm and serves traditional scoops in cones and more. At least 20 flavors are available every day, and the family can make any flavor of any menu item. You can even order ice cream cakes for special occasions.
Located in a restored red brick building in downtown Traverse City, Rare Bird Brewpub makes its own beers and serves others from Michigan and other parts of the world. Cider, wine, and spirits are available too. With a mission to offer an unparalleled dining and drinking experience, the food menu features burgers, sandwiches, salads, soups, and tacos. There are even gluten-free and vegan options.
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Rare Bird Brewpub
229 Lake AveLocated in a restored red brick building in downtown Traverse City, Rare Bird Brewpub makes its own beers and serves others from Michigan and other parts of the world. Cider, wine, and spirits are available too. With a mission to offer an unparalleled dining and drinking experience, the food menu features burgers, sandwiches, salads, soups, and tacos. There are even gluten-free and vegan options.