(This post originally published on June 5, 2017)
We recently had a chance to ask a few of our travel writer friends about their dining experiences on Mackinac Island. Specifically, we asked about their favorite places to eat, to share a fun experience, or offer some advice about dining on Mackinac Island. Here’s what they had to say:
Dining at Mackinac Island’s Grand Hotel
By Amy Eckert
Everyone should experience fine living at the 19th-century Grand Hotel on Mackinac Island at least once. The world’s largest summer hotel is decked out in colors that might be described as garish anywhere else —here, they just look like the colors of summer. Many of its rooms are furnished with balconies and jaw-dropping lake views. And the Grand Hotel’s dining is equally superb. The elegant Salle à Manger fairly glows with crystal fixtures, yellow and green accents and diners dressed in their very best.
Sit down to a dinner of freshly caught whitefish, Michigan cherries or blueberries and a glass of Traverse City Riesling, all of it served by an impeccable wait staff. Finish it up with a Grand Hotel tradition: a decadent pecan ball. The softball-sized scoop of vanilla ice cream is rolled in fine pecans and set in a puddle of warm chocolate fudge.
The Grand Hotel’s dining room isn’t your run-of-the-mill restaurant experience – and that’s precisely the reason to go.
Amy Eckert is a freelance travel writer based in Holland, Michigan. She has been to Mackinac Island more times than she can count and always looks forward to a return visit. Visit Amy at www.amyeckert.com.
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Dining with a View on Mackinac Island
By Pamela O’Meara
Take a horse-drawn carriage ride to historic Fort Mackinac for a bit of history and then a delicious lunch at the Tea Room, located in the old Officers’ Stone Quarters, which date back to 1796. My patio table with a bright yellow umbrella overlooked the sparkling water of Lake Huron and a picturesque harbor filled with boats, and once upon a time, fur traders and soldiers. My leisurely lunch included a cup of chilled strawberry soup with a swirl of cream on top, asparagus ravioli and mouth-watering chocolate torte. The patio was casual, but the food was elegant.
The upstairs, screened-in patio dining room at the Pink Pony in Mackinac Island’s Chippewa Hotel overlooks the harbor and the beach. The historic hotel was built Victorian-style in 1902 in the heart of downtown. With music in the background, that’s where I enjoyed a dinner of fresh, broiled Lake Huron whitefish with a light white wine, garlic and lemon sauce. The scrumptious dish was served with a circle of rice pilaf and a generous helping of carrots and zucchini served julienne-style. My entree was preceded by thick tomato basil bisque and a light Michigan apple and goat cheese salad. Homemade key lime pie for dessert topped off the delicious meal.
Pam O’Meara was a staff writer at Lillie Suburban Newspapers in the St. Paul, Minn. area and a member of Midwest Travel Writers Association.
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Dining at Mission Point on Mackinac Island
By Kim Schneider
I’m not one to easily pick restaurant favorites, but I am admittedly charmed by the chef at Mackinac Island’s Mission Point Resort, and by the resort’s outdoor restaurant, Bistro on the Greens. Here you can eat to the backdrop of waves lapping on the rocks, under the stars, with heaters generously sprinkled across the patio for welcome warmth on a chilly evening.
I confess that on one Mackinac Island trip, my friend, daughter and I never ate anywhere else—and we weren’t even staying at the resort. We spent a lot of time biking on Mackinac Island, and we were always drawn to this particular bend. Near Mission Point, the route turns from town to country. Street sounds from the clip-clop of horses and whiz of passing bikes fade into silence. The grounds teem with vibrant zinnias and other flowering favorites, and just a bit further down the trail, magical rock formations like Arch Rock start to emerge.
And so here we’d stop to sample our emerging menu favorites. There’s the rock shrimp and avocado, served in a martini glass with a marinade of cilantro and lime – think ceviche, Mackinac Island style. Coming back again and again had an added benefit in taking the pain out of decision-making. We could try it all! One trip we’d go for a snack of truffle fries in garlic aioli, and on another, we’d devour the spinach salad with Maytag blue cheese and candied pecans. Once, I confess, we sat gazing at the water long enough for a late lunch to merge into dinner, as the first stars began to dot the skies. And the waiters, whom over the frequent visits became friends, would inch the outdoor heaters closer, then just a bit closer, to our grateful table.
Kim Schneider is a travel writer for Midwest Living and many other travel magazines.
