"Located in the old Suttons Bay firehouse, chef Adam McMarlin and his team recently refurbished this historic space — which is now every bit as sharp 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." - Stacey Brugeman
