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Tribute — (248) 848-9393; 31425 W. 12 Mile Road, Farmington Hills, Michigan
Amenities: Bob Seiler, who covers a territory spanning 10 Midwestern states, is well acquainted with a variety
of highways and byways. But in matters of cuisine, he takes pride, and a great deal of relish, in taking only the
This course of action has lead him to restaurants like Tribute. "First class experience every time! Anything
I want done will be done," Seilor declared, adding, "Tribute reminds me of how far you must go for an
Cuisine: Contemporary French w/Asian accents.
Salle a' Manger - Grand Hotel — (906) 847-3331; Mackinac Island, Michigan
Amenities: From 1900 to 1918, "going down to dinner" was the highlight of the day at what is now
the world's largest summer resort (open Mid-May through the end of October).
Eating well, and leisurely, was a guest's principal occupation and at dream-like prices. An August 21, 1904
menu, for example, included cold consomme, crab, squab and a medley of vegetables for only $1. Though guests now
revel in a choice of highlights, including golf on The Jewel, a new 18-hole golf course, tennis, carriage tours
(motorized vehicles are banned from the island.) and duck pin bowling, the tradition of a "good" table
is still kept.
The American Plan includes both breakfast and dinner and what a meal the latter is! Select among 8-10 entrees
and 12 wines by the glass. And for dessert, try to save room for an institution — the "Grand" pecan ball
dessert, graced with fudge sauce and served on a pickle dish.
* 2-top tables line the windows of the Salle a' Manger.
* A sense of easy sociability springs from the relaxed atmosphere that exists throughout the resort. Banked
in over a thousand geraniums and studded in white wicker seating, a porch spanning the length of two football fields,
is a comfortable place for solos to discover dinner companions.
* Another convivial public area is the parlor where post-meal demitasse is served, as is the Cupola Bar which
rides the very peak of the property.
Cuisine: Midwestern cuisine with an emphasis on fresh fish from the Great Lakes and produce from the surrounding
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