"When Traverse City chefs talk about the 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. Dishes such as radishes prepared 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." - Stacey Brugeman
