For more than 25 years, the Moersch family has grown, crushed, and fermented grapes into carefully cultivated small-batch wines. Today, Matthew, Christian, and Nicole Moersch preserve their family's legacy wines while exploring their own winemaking instincts. Using the bounty of vineyards located in Berrien Springs, they craft several red and white wines, bottling their own takes on dry reisling, dry gew?rztraminer, pinot meunier, cabernet franc, and table wines. They also produce spirits, such as brandy.
Situated in a quaint building in downtown Niles, 3rd Street Pizzeria bears a name that makes it an easy find for dine-in and carry-out orders and a menu that features hot subs, specialty pizzas, and stuffed calzones. On days when it is too chilly to people-watch from the restaurant’s benches or sidewalk tables, opt for free delivery or head inside, where heat from the kitchen’s ovens pervades the air, and pizzas stay warm under blankets of cheese.
Though they're a long way from Europe, the winemakers at Hickory Creek Winery draw inspiration from the centuries-old spirit of crafting European-style wines. The locally grown grapes are crushed and pressed before making their way to steel tanks or French oak barrels, eventually emerging as semi-dry riesling, cabernet franc, or a zero-oak chardonnay?just to name a few of the wide variety of styles.
The Stop In Family Restaurant serves up hearty portions of classic American comfort fare. Early risers can indulge creative impulses by building towers of fluffy pancakes ($3.59 for three) and using the waffles to make crispy castles with gooey syrup moats ($3.89). Meanwhile, the farmer's omelette yields tomatoes, mushrooms, cheese, an edible edition of Poor Richard's Almanack, and a choice of meat ($6.29). At lunch, the three-alarm pizza cranks up the heat with a medley of jalapeños, peppercinis, and banana peppers ($12.95 for 14 in.).
There's a good reason why your favorite barbecue dish might not always be available at The Prized Pig. It's because every day, the pitmasters load smokers and grills with aromatic oak and apple wood, and slow-smoke all their meats?some for up to 12 hours. So when they run out of tender smoked pork shoulder, St. Louis-style ribs, Texas-style brisket, or smoked chicken, no more can be made until the next day's smoking is complete.
Luckily, even if a certain item runs out, every dish on the menu is worth trying. There's smoked sausage platters, for example, paired with sides like baked beans and potato salad, plus the shop's homemade pickles and cornbread. Or, the Squealer Sandwich, which starts with pulled pork, then gets a hefty helping of the sides?mac and cheese, coleslaw, fried onions?piled right on top. Regardless of what you choose, each dish can be customized to your liking with a choice of sweet Kansas-city style, spicy tomato-based, or vinegary North Carolina barbecue sauce, all of which come served on the side.