The Chilled Cork's skilled chefs enhance their menu's seafood, beef, and pasta classics with upscale preparations and international flavours. Seared rainbow trout surrounds itself with the edible edifices of roasted potatoes and baby spinach ($21), and full ($25) and half ($20) racks of baby back ribs lay cradled under a mantle of ancho barbecue sauce. Reward mouths for their abilities to sing elegant arias and stifle compulsive squawking with a helping of creamy vegetable risotto ($19), or marvel as beef-tenderloin tips spike spinach volleyballs over a net of tagliatelle ($19). Diners mingle amid the modern and casual dining room's abstract artwork, flickering candles, and exposed brick walls.
With its arched porticoes and open hearth, Rossini’s Restaurant recalls the main room of a rustic Italian lodge. It’s a testament to founder Amalia Rossini’s mission to replicate the warmth she enjoyed at her family homestead in the Friuli region of Italy. More than 60 years since the restaurant’s opening, Chef Ed Prelaz upholds Amalia Rossini’s legacy, drawing upon her family recipes to create a menu of classic Italian dishes. He tosses linguine in housemade meat sauce and marinates meats in extra-virgin olive oil and herbs. Additionally, he enhances seafood with gourmet flourishes such as mandarin butter and limoncello olive oil. Rossini’s Restaurant also features an extensive list of international wines, and servers are happy to recommend wines that pair well with certain dishes or stark white shirts.
Its docks jutting into the Puce Harbour River Marina, Sandbar Waterfront Grill beckons both foot travellers and the boaters of Lake St. Clair with pub fare, seafood, and wood-fired pizzas. Helmed by owners Robert and Ken Troup, this year-round establishment spotlights the local by using ingredients from regional producers. Cozy confines entice patrons to relax in a bar area sporting televisions and a dining room adorned in dark wooden trim, a fireplace, and nautical touches such as Elizabethan-era scurvy pamphlets.
Gilligan's serves up more than 20 varieties of gourmet hamburgers made fresh daily with local ingredients free of artificial preservatives and fillers. The grill's triple-A half-pound, hand-packed beef creations, derived entirely from local producers, include the vaunted fire-grilled original burger, adorned with the house grill sauce ($10+), as well as more exotic offerings such as the Los Cabos burger, which sports zesty salsa, guacamole, a dollop of sour cream, and a lace mantilla ($11+). Burgers fashioned from ground turkey ($10) and buffalo ($12) provide poultry and bison alternatives, and the dry-rub St. Louis side ribs can quell pork-centric cravings and coat palates and fingers in a tangy coat of barbecue sauce ($12/half rack, $18/full). Old-fashioned milkshakes in strawberry, vanilla, and chocolate varieties arrive topped with whipped cream, chocolate sauce, and a cherry and deliver moving arguments in favour of lactose tolerance ($5).
At Lakeside Bakery and Café, freshly baked, all-natural breads open minds and mouths to the potent possibilities of the most pyramid- fortifying of food groups. Simple, wholesome ingredients restore bread to its unbleached, unrefined glory; loaves emerge from their incubators with hard, crispy shells and soft fluffy interiors, much like Bruce Willis. A spacious, bright café features dazzling geometric light fixtures and soaring windows draped with red and marigold curtains, providing inviting environs for dough dabblers to peruse the menu for a yeasty feast. For breakfast, pay homage to the gluten gods with French toast, cinnamon-apple bread baked golden brown and dusted with icing sugar ($5.49). Lunch goers, meanwhile, can sample a variety of soups, salads, and sandwiches such as the Philly beef on ciabatta bread ($7.25) or the Monte Cristo, egg-dipped bread with Black Forest ham and smoked turkey ($7.65).
Lauded as "a destination worth discovering" by Tour Lake St. Clair, Tryst Food and Spirits entices diners to its waterfront eatery with heaping portions of seafood and steak-house-style cuisine. Chefs pair calamari with homemade amogio sauce, adorn charbroiled, 20-ounce rib eyes with sautéed mushrooms, and top homemade ricotta gnocchi with homemade meat sauce. Guests can enjoy their meals in a glass-walled dining room with stunning lake views, upon a spacious three-tiered patio deck, or at an outdoor tiki bar right on the waterfront. An outdoor stage hosts frequent live entertainment, while a fire pit keeps guests toasty until 1 a.m. every Wednesday through Saturday. Along with Tryst's roomy parking lot, the docking area's 26 deep-water wells accommodate boats or saddled marlin anywhere from 15 to 50 feet in size.
Sandbar & Sports Grille's proximity to L'anse Creuse Bay allows for fresh chowder and hand-battered fish without sacrificing a cozy old-town pub feel. Beige walls and a full backlit bar offer stark contrast to the dining room's abundant wood accents and anchor decor. It's suggested that diners use two hands while dominating half-pound burgers and sandwiches, or even break out a hidden third hand if a specialty mac 'n' cheese finds its way to the table.