The Cooks’ House
Restaurant · Traverse City
115 Wellington St, Traverse City, MI 49686
Highlights
Sustainable fare in understated space, plus cooking classes
Sustainable fare in understated space, plus cooking classes
"A regionally focused restaurant that highlights local seafood, produce, and thoughtful preparations centered on the Great Lakes’ bounty." - Wendy Pramik
"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, and it surprised absolutely no one who eats here regularly when the James Beard Foundation named the restaurant a finalist in the Best Chef: Great Lakes category this spring. 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. Reservations are available through Tock." - Stacey Brugeman
"A Traverse City restaurant led by chefs Jennifer Blakeslee and Eric Patterson; the duo are Michigan’s sole nominees this year for the James Beard Best Chef: Great Lakes, a notable distinction that nevertheless puts them up against stiff regional competition from other Great Lakes and Chicago chefs." - Brenna Houck
"At the Cooks’ House, despite putting up a tent to add seats, chef-owner Eric Patterson is still feeling the hit his restaurant took during the spring shutdown." - Stacey Brugeman
"Restaurants such as Cooks’ House and Rare Bird are erecting tents in their adjacent lawns and parking lots for the summer season." - Stacey Brugeman
