We Asked 3 Midwest Foodies Where They’d Take a Visitor, Their Answers Might Surprise You

There's a distinct difference between visiting a place with only information you've gleaned from remote research and visiting with a local who knows the unassuming strip with the best soup in the county, which chefs are pushing the culinary envelope, and which vineyard offers a connection to the land rather than just a tasting flight.

To get a true sense of what some of the Midwest has to offer, I turned to three distinct voices in the food world: a winery owner in Michigan, a Top Chef finalist in Milwaukee, and a foodie writer who loves her Metro Detroit milieu. Their recommendations vary wildly—from pink hotel eateries to James Beard Award-nominated kitchens—but they all share a common thread: a deep, abiding love for the flavors of their communities.

Agricultural Sophistication in Northwest Michigan

When most people think of wine country in the U.S., their minds drift immediately to the valleys of California or Oregon. However, Sherri Fenton, whose family owns Black Star Farms in Suttons Bay, Michigan, argues that the Midwest offers an agricultural experience that rivals any in the nation.

To understand the food scene in her region, Fenton says you must first understand the soil. Michigan ranks second in the United States for agricultural diversity, a statistic that surprises many but is evident to anyone driving through the rolling hills of the Old Mission and Leelanau Peninsulas. For half a century, vinifera grapes have been a staple here, thriving in the unique microclimate created by the Great Lakes.

For Fenton, the "best place" to take a visitor in this part of Michigan isn't a single restaurant, but rather a specific type of experience—one that bridges the gap between the vineyard and the kitchen.

"A true representation of the best of what Michigan has to offer would be to look to a winery with a robust culinary program," Fenton says.

Fenton suggests Chateau Chantal, Bonobo Winery, and her own Black Star Farms as examples. At these establishments, the experience goes beyond a simple pour. You'll find "wine-paired dining experiences" where the freshest local ingredients are carefully matched with regional varietals. Meals are often educational, hosted by an estate chef and/or a head winemaker, offering guests a narrative that explains why a crisp Riesling pairs with a specific local cheese or how the peninsula's terroir influences the profile of a Cabernet Franc. For a visitor to the region, it's an immersion into the "savory agriculture" of the state, proving that Michigan is not just a place where food is grown, but a place where it's celebrated with high-level culinary art.

Milwaukee’s Modern Renaissance

Across Lake Michigan, the vibe shifts to urban innovation. Chef Dan Jacobs (left) is a heavyweight in the Milwaukee dining scene. As the head chef and co-owner, with partner Dan Van Rite (right), of EsterEv and DanDan, a four-time James Beard Best Chef Midwest Semifinalist, and the recent runner-up on Top Chef season 21, Jacobs knows exactly what it takes to run a world-class kitchen. He is also a frequent diner in the community.

"As an active part of Milwaukee's dining community, my wife and I are often out for dinner," he says. When Jacobs and his wife step out for dinner, they aren't looking for the stereotypical cheese curds and brats that folks think of when Wisconsin comes to mind. Instead, they're looking for eateries run by the chefs who are writing the city's future. 

According to Jacobs, "These chefs are doing truly great things both inside and outside their kitchens." They're known for, as Jacobs puts it, "seasonal, high-quality cuisine that continually pushes MKE's dining scene forward."

Jacobs' current favorites include "Diplomat, Goodkind, Birch, Bavette La Boucherie, and Park Bistro," and he often brings visitors to these eateries. For a visitor, following Jacobs' advice means skipping the tourist traps and sitting where the chefs sit. It is an invitation to see Milwaukee not as a rust-belt relic, but as a vibrant, modern food city where kitchens are doing "truly great things" for diners and the community at large.

The Hidden Soul of the Motor City

While Fenton offers agricultural elegance and Jacobs offers modern sophistication, Michigan-based foodie and writer Jacki Mick offers something entirely different: soul, grit, and a really good Caesar salad.
If you visit Mick near Detroit, she isn’t taking you to a white-tablecloth establishment downtown. She's taking you to Allen Park and to an eatery that resides inside a pink Best Western Hotel.

"Obviously, if you’re visiting me in Michigan, the first place we’re going is Mugly’s," Mick.

Her endorsement of Mugly's Food and Spirits is based on the food and the vibe. On the culinary side, Mick claims the restaurant serves the best Caesar salad (complete with crispy chicken) she's found since moving to the area, rivaling even the "fancy spots" she frequents. She also lists a French onion soup and an "otherworldly" chocolate cake as non-negotiables.

But the real draw of Mugly’s is the atmosphere. Mick describes a setting that feels like a time capsule of the Motor City. It is a place where history is plastered on the walls and thick in the air. In the entryway, you can almost imagine the "fancy dresses whispering the luxury of Detroit in its heyday." It's a haunt for locals, where the stories of the people at the bar are as rich as the food.

Mick shares a defining story of the establishment’s character—a "can-do attitude" that seems to permeate the staff. She recalls a chaotic Friday night when a rookie server quit mid-shift, leaving a single staff member to manage a packed house. The remaining server didn't flinch. Instead, she addressed the dining room: “Listen up guys, I’m alone now. It’s gonna take a little longer than normal, but your food will be so fantastic you won’t even care. Our cook is the best I promise you.”

"And every time I’ve been back since (and I’ve been a lot… folks are visiting me all the time), that promise has been upheld," Mick says.

Whether it is the refined plates and wine pairings of the Leelanau Peninsula, the innovative, chef-driven menus of Milwaukee, or the resilient, nostalgic comfort of a hotel restaurant in Allen Park, these experts prove that the best travel advice comes from folks who love their communities. And the best food comes from beloved local eateries.

If you're looking for some inspiration for your next foodie adventure in the Midwest, be sure to check out Only In Your State’s itinerary planner.