Trattoria Stella is celebrating 20 years of service in Traverse City | Eater Detroit

"Housed in the beloved arches of the redeveloped Grand Traverse Commons (a former state hospital), this cavernous, romantic restaurant helped define Northern Michigan’s farm-to-table movement over the past two decades. Co-owned by sommelier Amanda Danielson and chef Myles Anton, it features a daily-changing menu built around longtime partnerships with local growers—individuals like Heirloom Craig (tomatoes), Werp Farms (sylvetta arugula), and Jen Bramer’s Local Yokels Farm (celery)—and emphasizes housemade pasta and whole-animal butchery. The wine program is a standout, mixing Italian-focused selections with Michigan producers (including an anniversary sparkling called “Through the Sextant” and collaborations with Piedmont and Oregon winemakers). Community engagement is central: the team stages wine dinners, charity events (notably a picnic with a whole roasted pig, spicy Calabrian vinaigrette, cavatappi pasta salad, and local strawberry shortcake), and industry-building initiatives such as the Dirt to Glass conference and a planned teaching vineyard. With multiple James Beard semifinal nods for the chef, exceptional staff retention, and recent efforts to improve employee benefits and work-life balance, the restaurant is credited with elevating the region’s culinary and wine culture while maintaining a strong commitment to local sourcing and hospitality." - Stacey Brugeman