Michigan Restaurants Dish Out Culinary Trends
In partnership with: Michigan Department of Agriculture & Rural Development
Food is much more than a basic human need, and Michigan restaurants demonstrates how local food brings people together while highlighting culinary trends. From savory meat handhelds to plant-based bites, Michigan restaurants are serving up cutting-edge culinary trends while creating a sense of community and culture.
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Interactive Dining
Food halls have been gaining popularity among diners and developers, with research suggesting this market may surpass $71 billion by 2026. These communal venues feature multiple food and beverage vendors mainly serving goods by counter service with a common seating area.
Jon Hartzell and his partners at Detroit Rising Development opened Detroit Shipping Company in 2018 – the first food hall concept to operate in Michigan’s most populous city. He says patrons gravitate toward a comfortable social setting with diverse menu choices, while developers appreciate investing in the community with less risk, at least when compared to single-operator sit-down restaurants. Hartzell believes licensing spaces to multiple like-minded entities under one roof fosters community for both customers and vendors.
Hartzell’s latest food hall and social club, Lansing Shuffle, opened in 2023. Once a farmers market, this multipurpose hub offers seven restaurants, as well as shuffleboard, live music, trivia, yoga, karaoke, speed dating and other activities.
“Both food hall locations are very diverse because we strive to be representative of Michigan’s unique neighborhoods,” Hartzell says.
According to the National Restaurant Association, consumers want a taste of global cuisines. Hartzell says Lansing Shuffle offers Japanese, Mexican, Middle Eastern, Nepalese, Thai and Americano-inspired fare.
“We’re exploring Peruvian, South American, African and other cuisines to complement our existing flavors,” Hartzell says. “I’d love for people to think of Lansing as a go-to destination for great dining and experiences.”
Lansing Shuffle is helping to make this a reality for Michigan’s capital. With more than 20,000 restaurants and cafes in the entire state, there’s something – trendy or otherwise – to please every palate.
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Growing Good Food
Michigan is one of the most agriculturally diverse states in the U.S., producing more than 300 different kinds of commodities. So, naturally, plant-based foods are a growing trend. The vegetarian tamales, for instance, are a best-seller at Spanglish, a Certified Green Restaurant in Traverse City that composes Mexican-style dishes using locally sourced ingredients.
Anna Serrano and her husband, Vicente, upgraded their farmers market booth for their permanent locale, a brick-and-mortar eatery located in The Village at Grand Traverse Commons. Yet their community roots endure.
“A farmer we worked alongside at the Indoor Farmers Market in The Mercato still provides our seasonal tomatoes, tomatillos, peppers and other produce,” Serrano says.
The couple and parents of two each come from farming families, so it is important to them to supply the freshest ingredients from
local farms.
“Freshness is a key ingredient to healthful and delicious food,” Serrano says, adding that sourcing locally also benefits the economy. “One of our bestselling tamales, the Three Sisters, features butternut squash as a main ingredient. In the fall, we buy locally and process squash to freeze and use later for more batches of this favored dish.”
Carnivores delight, too, with healthier and more flavorful approaches thanks to local meats. Plus, tacos are topped with local shredded cabbage for added nutrients.
“Instead of purchasing industrial hydrogenated pork lard, we reserve the fat rendered from the pork we roast for our tacos,” Serrano says. “This lard is more delicious and doesn’t contain undesirable trans fats.”
Much like Lansing Shuffle, Serrano values community and authenticity. Spanglish has communal picnic tables on its patio to bolster social connection.
“Our dining room is small, so we started encouraging customers to share tables if they have open seats,” Serrano says. “To our delight, many did. It’s fun to watch people interact and share over food.”
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