Locally sourced food, like WiFi, can either be found at a café or stolen from the neighbors. Avoid bandwidth banditry with this Groupon.
Choose Between Two Options
- $20 for $40 worth of locally sourced food and drinks
- $8 for $16 worth of locally sourced food and drinks for lunch
Chef Matt Prentice puts a gourmet spin on pigs in a blanket by enveloping apple-braised pork roulade, ham, and cherry-smoked bacon in a griddled hoagie bun ($11 for lunch), and upgrades traditional macaroni ‘n’ cheese with lobster and shrimp ($12 for a dinner side plate, $14 for lunch). To create meatless meatloaf, he merges garlic-whipped potatoes, spaghetti squash, and morel gravy ($13 for lunch, $18 for dinner). See the full lunch menu and dinner menu.
Morels
Matt Prentice, the culinary mind behind Morels, designed each of the dishes on the restaurant's lunch and dinner menus to incorporate ingredients from Michigan. An onsite garden produces herbs that chefs use for garnishes, imparting freshly picked flavor. Poached Michigan shrimp, bay scallops, and meat from Maine lobster claws decorate salads, and chefs concoct main-dish accents such as chanterelle cream sauce to dress their carefully curated pasta dishes. The spot's localized focus is especially visible in its shareable plates—the cheese tasting for two, for example, comes with cheese that may include Moody Blue savory cheesecake, chèvre from Zingerman's in Ann Arbor, Leelanau raclette cheese from Suttons Bay, and Grassfields organic fait gras from Coopersville. À la carte plates are also available to add helpings of vegetables or creative bites to any main course. Further complementing each heaping forkful, the eatery's American wine list includes selections from many Michigan vineyards.