4. Restaurants

The Cooks’ House

115 Wellington St, Traverse City, MI, 49686
  • (231) 946-8700
  • Store is closed

The Cooks’ House Menu

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Visit below restaurant in Traverse City for healthy meals suggestion.

Applebee’s ( 2400 US Hwy 31 S )

Visit below restaurant in Traverse City for healthy meals suggestion.

Applebee’s ( 2400 US Hwy 31 S )

  • Mac R.

    Had the 7 course with wine tastings and was blown away. Great presentation for each dish, elegant understated service and the food .... sublime. Highly recommended. Probs the best in TC. Not cheap and reservations are needed weeks in advance. But this place is the reason TC is considered a foodie town. Everyone else has to pick up their game - and many do - but chef Eric is leading the pack.

    (5)

  • A.K W.

    Wanted to share this eating experience with friends visiting from Oregon.Made a reservation about a month before the evening we were to be in TC. Spent extra time in TC day of our reservation as could not reserve until 6:30.The four of us arrived to find they had no record of my reservation in their system(which is a name and phone handwritten in a notebook). We were offered one of 2 aluminum outdoor tables. There was no apology, no hint of a feeling that they felt badly about THEIR mistake. Just "we are full". We left(what else to do?) and I will not be returning.The staff is rude and obviously incompetent with reservations. We wasted an afternoon waiting until our "reservation time".....and a waste... We could have been back home in Grand Rapids much much earlier.

    (2)

  • Comensal A.

    We were eager to try The Cooks' House on a recent vacation in TC -- my companion had heard good things about it. It was the closest thing to truly fine dining we experienced on our stay there (in terms of the inventive menu and casual/chic setting. It is tiny, and therefore reservations are scarce. There are two tasting menus, and a compact, yet varied, a la carte menu. We chose a al carte. For starters, a Cooks' House salad featuring smoked rabbit was delightful. Entrées were not as successful. I cannot recall the name of mine (the restaurant does not provide a detailed printed receipt), but it featured pieces of beef steak (a bit chewy). My companion had hoped for walleye, but had to settle for a somewhat overcooked substitute (halibut, maybe?). Both entrées were a bit saltier than we'd prefer, and my portion was larger than I'd prefer (my jaw was tired from all the chewing). Service was attentive and well-paced, though the staff seemed somewhat cool & aloof. If I were to do it all over, I'd order the tasting menu to sample a wider variety of items (and smaller portions of each). Though we were a bit disappointed on this visit, I'd probably try it one more time if I return to TC.

    (3)

  • Beth S.

    The Cooks' House feels much like the name describes. It is an intimate space that gives you the impression of having dinner at a friends' house rather than a restaurant, with seating for about 25 people. The food is locally-sourced and embraces the seasons, with a blackboard in the dining room displaying the names of the purveyors they patronize. If I'm being completely honest though, most of the dishes we actually ordered at The Cooks' House did not bowl me over. The salad I ordered tasted like I just walked into the woods and started eating plants. There was barely any dressing and there were no complementary flavors to try to balance the bitterness of the wild, foraged greens. The main dishes were all heavy and meat-centric, with no vegetarian option. The one saving grace was the appetizer of pasta carbonara we ordered, which was not only delicious and perfectly seasoned, and we could clearly tell the pasta was house-made. I was also a tad disappointed in the service. While not terrible, our waiter did not ask us if we had any questions or offer to walk us through the menu, which struck me as odd given how many ingredients were on the menu that even I, a hardcore foodie, had never seen on a restaurant menu before. I would've liked there to have been some sort of attempt on his part to explain the concept of the food or at the very least ask if we had any questions. As it were, he merely came up to us and asked, "Do you know what you want to order?" It seemed a tad apathetic for such a fine-dining establishment. While I wasn't a fan of most of our meal, what I thought The Cooks' House did amazingly well was the little amuse bouche they bring between courses. Their after-dinner amuse bouche was a variety of little nibbles, but the one thing that I went gaga over was the kettle corn with ground fennel. I loved it so much that our waiter graciously brought me over a second helping, which slightly redeemed himself from his somewhat apathetic attitude when we were ordering our dinner. So if I could offer The Cooks' House one suggestion, it would be to put more of the little bites on their menu and don't focus so much on the heavy meat dishes and flavorless salads. Also: give your wait-staff better training in walking your guests through the menu.

    (3)

  • Lynn H.

    Holy dining experience, Batman! Set in an old Victorian home, this intimate restaurant makes you feel like you're part of the action, much like you would if you were in a friend's kitchen while she cooked for you. There were five of us in the party, and we all enjoyed what we ordered. I was the only one in the party who got the 5 course tasting menu, and I got the wine flights with it. I think this is the best value for the most adventure. Pig tails and porridge, anyone (it was a smoky, savory delight). I'm dinging one star for two small reasons. 1. The by-the-glass wine prices are too much. 2. The blueberry dessert, which had to be ordered in advance, was a bit doughy and not sweet enough. If you're a foodie, go here.

    (4)

  • Michael B.

    Well, I worked so hard to secure this reservation for my wife and I on a recent getaway to Traverse City. It was quite a disappointment, both the food and the service. It started with my mixed drink....the sweetest mojito I think I have ever had. Our salads were fine, but meager in proportion. Then the main course, my wife's dish was actually quite nice. My flat iron steak prepared in a vinegar-based sauce or reduction of some sort was overly acidic and sour. Then the service....we waited, and waited, and then waited some more for our entrees. I realize it's time to relax, chill out as we "getaway". However, the extreme delay was recognized by management unsolicited as they offered a dessert as a gesture (a nice touch and appreciate the recognition). There was a Mario sighting that night, as he arrived shortly after we did. Maybe all hands were "on deck" to ensure his and his family's experience was exceptional. It's ironic that his public recommendation was part of our reason to try the Cook's House in the first place. Unfortunately, we join the legions of recent reviewers offering 3 stars. This isn't random or an outlier by any means. I think I am being generous with this rating, considering the expense and the experience.

    (3)

  • Alexis S.

    This was one of the best meals I've had in awhile. Everything was so fresh. I love that the restaurant is located on the end of a street in a neighborhood. The ambiance is very quaint:) We sat outside on the porch, which I think was ideal because it looked a little crowded inside. We were the youngest people eating there. Most of the patrons were in their best resort wear such as Lily Pulitzer and Ralph Lauren. Our waiters and waitresses were very attentive. They gave us champagne and an extra course since we were there on our honeymoon and my husband is a chef. I had a huge camera around my neck, so they might have thought I was a critic or something. ha. I did post photos for my website though:) We ordered the 7 course meal, and loved every dish. We had: a pork rillette dish with lil balls and homemade crackers, rosemary rolls, carrot soup, rabbit dish, white fish, steak, fresh tomatoes and beans, a nice cheese plate, and a blueberry tart. The carrot soup was amazing. They used very fresh greens on every dish mmm. The next day we ran over to Left Foot Charley's and the Pemberton Bakery which were two vendors that the restaurant turned us on to. Left Foot Charley's makes this cinnamon roll alcoholic cider that is to die for and the Pemberton Bakery is where The Cook's House got the rolls they had served us. The service there was divine. Despite the place being so small, they served the courses in a leisurely manner which allowed us for to savor each dish. It was a romantic, charming, and delicious dinner and I can't wait to go back. I have pics on my website if you're interested.

    (5)

  • MJ M.

    What a tremendous meal! We chose the 5 course tasting menu and we enjoyed every bite - roasted carrot soup with creme fraiche, gnocchi with super tender rabbit and a delicious mustard cream sauce; for protein I chose the hanger steak with fingerling potatoes and my husband had the white fish with potato crust - followed by a fabulous tomato salad. Dessert was a delicious blueberry tart with buttermilk lemon sorbet. So, so good. And the wine pairings were spot on!

    (5)

  • Staxx D.

    The best way to describe my three trips here (4 hour drive from Detroit) is to come hungry and do the chefs course. Every course was amazing every time.

    (5)

  • Adam O.

    Ate here again recently as we were up in Traverse City on our honeymoon. Again, wife and I went with the 7 course tasting menus, and again, did not leave disappointed. In fact, the meal was even better than last time. By quite a bit. Began with the squash soup, smooth and velvety as always. Followed that up with a shredded pigs foot on top of oats that was tastier than any of the courses we had on our previous visit. Then came the entrees which were not only the 2 best plates of food I've ever had at Cook's House, but some of the best in Traverse City or 2014 period. First was a sauteed whitefish with a homemade kimchi on top of a brushstroke of charred vegetable ash and then the masterstroke of a few pieces of perfectly cooked beef on top of bone marrow mashed potatoes with a chimichurri. Awesome. Next came a perfectly tasty cheese plate followed by the dessert course. We supplemented that by splitting the recommended apple cobbler. Easily the weakest dish of the night. Grandma on her worst day can put forward one that easily exceeds the dry, flavorless one we were served. Still, not enough to mar one of the 3 best meals I've ever had in Northern Michigan. Strongly reaffirms the 5 star rating.

    (5)

  • Eric W.

    Food was good to quite good. We ordered the 7 course with wine pairing. First dish - asparagus soup paired with a Spanish white - was off the mark. Otherwise the food was good by any standards. Only other feedback is around service, which was attentive but clumsy. Getting a bit nitpicky I would revisit some of the wine paring choices. For example the first Spanish wine with soup was too bold. Needs something like a vinho verde or txakoli. For the beef sorry but the local cab franc blend can't hold up to it. Need to go Cali. Overall despite the criticisms its a good meal that I would consider doing again.

    (3)

  • Jessica G.

    Excellent! My husband and I shared the 7 course tasting menu and it was the perfect amount of food and menu exposure. All courses were great, but the ox tail was simply beautiful. I give the staff, ambiance, and location 5 stars - it was awesome. The staff were very accommodating and professional and the incredibly friendly chef came out multiple times throughout the meal. The menu was all locally sourced and very unique. All dishes were perfectly prepared and beautifully presented. Overall we had an amazing experience.

    (4)

  • Jeanie S.

    Loved my experience here. We had the Seven Course Tasting Menu with wine pairings, and it was a wonderful, decadent gustatory ramble through the best sustainable cuisine of Northern Michigan. If you're hesitating on the wine pairings, I'd say go for it. I was surprised and delighted by the creativity of the sommelier's selections. Well worth the splurge.

    (4)

  • Katherine M.

    Delicious food, wonderful selection of wines; including the best of the local wines; excellent service and great attention to detail. They've thought of everything in this lovely, intimate setting. Each course was perfectly timed and the drink recommendations were spot on. Highly recommend the whitefish with lobster mushrooms for the entree. It was delicious! The staff was very helpful and friendly. This was the best dining experience in Traverse City and one that would easily compare to any memorable dinner we've had in any foodie town.

    (5)

  • Amy L.

    We were looking forward to celebrating our anniversary here based on the excellent reviews. We were expecting to spoil ourselves with a fine dining experience, However, we were very disappointed. We both ordered the 5 course tasting menu. Both of us agreed that each course tasted fine, but nothing outstanding whatsoever. And the portions were so small that it took 5 minutes or less to eat, then the next course didn't come out for another 15-20 minutes. We resolved to be patient, as we were seated outside on a beautiful evening, but the wooden picnic style bench was so uncomfortable for a meal that took 1.5 hours to get through. No contouring, cushioning, or back...just a hard flat slab. Two stars for the food, if the portions were bigger, or the prices lower, maybe 3 stars would be in order. The service was good, albeit slow due to the time it took the kitchen to produce the next course, so another star for service. The evening was long, the bill was high, and the dissapointment was great!

    (3)

  • Marty F.

    My girlfriend and I have wanted to eat here for a while, so we basically revolved our vacation around eating here. It was worth it. The staff is extremely friendly and funny. We got to sit at the cooks table, where you can watch the chefs work. It was really cool. We did the 7 course tasting and everything was phenomenal. A chilled tomato soup, pigs tail on steel cut oats, chorizo pasta, hanger steak, whitefish, and topped of with cheese and honeycomb. We were so full that we decided to split a dessert, and we were pushing it there. I can honestly say this was probably the best meal I've ever had, and one of the best dining experiences as well. If you take a trip to traverse city, treat yourself, and reserve a table at the cooks house.

    (5)

  • V C.

    I have experienced the Cook's House a number of time. This last time (7/22/15) I could not get reservations hence went for their "small plates" which turned out to be a big mistake. At 4:30 they were not ready to serve anything. Their watercress salad had little watercress and more fillers. Their carrot soup was fair as it was served right out of a microwave. I also has both their vegetable and butter chicken curry rice bowl. The rice was hard and old again I suspect our of the fridge. Curry was very basic and disappointing. Bottom line, don't waste your money on their "small plate" offering. It really should be pitched as leftovers on a microwave ripoff plate.

    (1)

  • P R.

    We just celebrated our 15th Anniversary there this evening and it was nothing short of spectacular! We were greeted with a glass of champagne upon our arrival to begin our evening. The seven course tasting menu with the wine pairing was amazing - we highly recommend experiencing everything they have to offer! The asparagus soup was delicious, heirloom tomato salad was wonderful, and the whitefish - spectacular! The attention to every detail was superb! Truly a night to remember. Bon appetit!!

    (5)

  • Dale H.

    We enjoyed dinner here last week. We managed to get in on Thursday night, the last night we were in town. We initially were on the wait list, but they called us with good news. We did sit outside, which was a bit warm, and we did eat at 5:15pm, but we should have made reservations sooner. Service was excellent - water was constantly filled, nothing pushy or pretentious. Started off with cocktails - I tried a sparkling wine mixed with aperol which was very nice. They served us a complimentary app of beignets, puff pastry and pate. All very small portions, but perfect and delicious! I also ordered the pigtail on steel cut oats - amazing! First time eating pig tail! We both ordered the same entree - white fish with a sprig-like green on top (name escapes me). This also was excellent. Because the dinner was early, sadly we had no room for dessert. Tips: make reservations way in advance. Opt for inside if it's warm weather. Not a bad choice on the menu! The reason for one less star was that my back was to the sun, and it did get very warm. Would have been nice to have a tree there or a blind to lower.

    (4)

  • Colleen C.

    It was truly a fantastic meal from start to finish. We arrived at 730pm on a late August Friday night to celebrate my beau's birthday. I had made reservations well in advance (It's summer in TC, you just never know) via email but it appeared the flow was quite even and we could've probably scored a table without one. We opted for an outside location on the covered porch and enjoyed the late sun glow and ensuing dusk as we tucked into a 5-course seasonal menu with wine pairings. The service was outstanding. Friendly, knowledgeable, passionate about the food and service. So much so that actually it was almost too fast! We were in and out and through 5 courses in about 1h15m, which must be a record. I almost would've preferred to have a bit more space and time to enjoy the wine before the next course, but absolutely do not fault them for being on top of things! The menu was seasonal, and though I simply enjoyed the menu instead of photographing and picking it all apart, I can honestly say that every dish I had was delicious...and the dessert (a blueberry peach cobbler) was outstanding. The menu changes quickly with the seasons and their offerings so just be prepared for a lovingly prepared and fresh lineup when you arrive. I was particularly enamored with the beef dish... Their commitment to local is also a reason to get behind this place. *5-course dinner with wine pairings was approximately $100/pp. *I'd surely go back for the coursed out menu or a la carte. *The main menu also looked very good. *Also open for lunch/lighter fare. Highly recommended.

    (5)

  • Kevin W.

    I would give it a 4.75. Overall one of the best dining experiences. I got the arugula salad with lamb's tongue. Then for my entree i got the shoulder with oxtail. It was such a healthy portion of shoulder. Very tender. Cooked perfectly. A little higher on the salty end. My wife got the house salad with rabbit and the whitefish for her entree. Her only complaint was that she found a small bone in the fish. Not a big deal. Also we didn't know in advance that it was actually walleye. We shared the yogurt cheesecake for dessert. It was great! The staff were all friendly and professional. Will definately try to go back again.

    (5)

  • Liz T.

    5 course tasting menu, with wine pairings. Tart of the day. Local cheese plate. Savory/sweet snack platter. Fabulous cocktails. All this and more contributed to one of my lifetime favorite meals, last weekend at the Cooks' House. The warm, generous, and unpretentious staff were welcoming and tolerant of my boyfriend's and my wide-eyed lingering at the cooks' table. It was beyond endearing to hear the evident teamwork and camaraderie among the chefs (e.g., "hey Cheffie, can I have a ...?"). And the food... !! The whitefish entree, in particular, was a revelation -- not to mention the heirloom tomato salad with kefir sorbet. THANK YOU, Cooks' House, for a fabulous and unforgettable dinner. :)

    (5)

  • Karen J.

    We weren't able to get a table when we were up north last year but managed to get a reservation for my partner's birthday, and overall the experience was well worth it. The space itself is very small, maybe 6-8 tables and a couple of other tables on the porch. It was chilly the night we ate there so all that was available was inside seating. The decor is very simple and clean-looking with a view of the kitchen. We were promptly seated and given water and a little "gift" from the kitchen - two house made pieces of flatbread with an unknown yet yummy spread to go with it. We both decided on soup, salad, an appetizer, and dessert. I had a glass of wine from an impressively long list with many local wineries represented. I have to admit I'm not a fan of Michigan wine and stuck with a tried-and-true California cabernet, which was delicious and well-priced. Our soups came first, accompanied by fresh bread rolls. I had the red bean and wine soup and my partner the chilled tomato. Mine was under seasoned and there were no salt and pepper shakers on any of the tables. Was this a statement from the chef, perhaps? No matter - I ate all my soup but my partner's was better, rich and redolent of those last summer tomatoes. Our salads came next; mine a spinach salad with duck and bits of bacon with a nice, bacon-flavored dressing. I can't remember what my partner's salad was, but she loved it and ate every bite. Our appetizer courses were very interesting, mine a gnocchi with rabbit and seasonal vegetables, and hers a ravioli with (whoops! can't remember). We both enjoyed our appetizers and traded bites. Yum! The fact that we ordered judiciously meant that we each got our own dessert, and they were both fantastic. My partner had a pecan tart with fresh whipped cream, and I had the chocolate pannacotta with dried cherries soaked in wine sauce. The coffee and tea were also first rate. Dinner ended with another "gift" from the kitchen: a small tray with little samples of fennel kettle corn, spicy nut brittle, and vanilla bean cake. It was a nice ending to a very good meal. In summary, the food was excellent and the servings were small but enough. The service was attentive without being intrusive, and the chef clearly works hard at crafting an interesting, locally-focused menu. I wish The Cooks House were located near where I live because I'd eat there regularly. So why did I take away one star? The blandness of my soup and the inability to correct because of a lack of available salt shakers in the dining room. Let me make up my own mind about whether to correct the seasoning in my food!

    (4)

  • Bruno S.

    This place has incredible food service and an energetic feel. Our group had the Hanger Steak, Stuffed Chicken and one had the five course tasting. Butternut Squash soup was a great start. Heirloom salad and Spinach salads were the very best. Pig's Tail with Steel Cut Oats..amazing. Whitefish with Kimchi and Bourbon Barrel Ash...unbelievable. Desert...Frozen Parfait with Hummingbird Nectar..the best ever consumed..so go I asked for seconds... Service from Jason to the rest of the crew was fast, efficient..meeting every need. Jason was asked to pick the choices for one in our group and his selections were the very best. Ginger beer.....was clean and biting. The Chef stopped by to ask how things were...that was an easy question to answer. This complete dining experience tops the chart. Run..don't walk to Cook's House. But make sure you have a reservation!

    (5)

  • Eric H.

    As part of our mini moon my new wife and I made made a reservation from the recommendation we found in a magazine hoping it would live up to the reputation. We went sight seeing that day and when or dinner plans came up, everyone ensured us that we had made the right decision. When we arrived, we were greeted with a good sized house that had been transformed into a quaint restaurant. The living room was now the dining area that had a small bar top looking into the kitchen. As someone that loves to cook, I loved the atmosphere and wanted it for my own someday. The server was very attentive and promptly greeted us. We ordered a few drinks and looked over the menu. The seven course menu immediately caught my eye and my wife decided to go with the filet with bone marrow mashed potatoes. At some point our status as newlyweds came up at which point the server congratulated us and returned with complimentary champagne. We were also visited by the chef, which was great considering how insanely busy he was trying to cookfor the packed house. The food was some of the best I've ever had and each of my seven courses brought new and exciting flavor. Small dishes that were packed with depth I've only seen from some of the best chefs in the county. My wife's dish was cooked to perfection and she ate every bite, which says a lot. The dinner want rushed as each new course was timed very well. At the end of our stay, but were given their house chocolate gift box and I've again congratulated on our marriage. It was the perfect end to a perfect meal. The only bad thing is that this establishment is so far away from where we live. I would definitely return if ever nearby again.

    (5)

  • Anna C.

    I have been eating here since it first opened. I have eaten at 5 of Jean-Georges' restaurants and some of the finest dining all around the world and I can confidently say that by far The Cook's House is my favorite Restaurant. My personal favorite items are the Wyandotte Chicken, White Bean Soup, the Cook's House Salad, and the Honey Cake. I have and would strongly recommend this restaurant to everyone.

    (5)

  • Mj O.

    This place is WONDERFUL! The only reason it is 4 instead of 5 stars was that our server wasn't up to par with the rest of the experience. I went with two friends, in March 2013, for a special bon voyage dinner to celebrate one moving to Hawaii. She picked the restaurant, so I had very little preconceived idea. I called and made the reservation for their second seating time, 7pm. I am glad we took the later time as I think it would've felt rushed if we'd been among the first seating. The two seating style wasn't something I was aware of until we were there and perhaps that knowledge would've been helpful. That said once we arrive. We still waiting about 20 minutes past our reservation time for our table to become available. This wasn't really a problem though we felt 'in the way' as their is no good place to stand and wait and it was raining outside so that wasn't an option. Once seated and with the menus we ordered and the server was sufficient but nothing above average and in a restaurant like The Cooks House that staff should just be of a higher caliber. The support staff was much more involved and personable. This was our experience from start to finish. The food was amazing. I can't exclaim that enough. The only areas that could use some refinement would be finding the words to help people understand their 2 seating style of service, somehow manifesting a better way to wait for a table and then some individual polish for our specific server. We'll be back when we're in Traverse CIty again.

    (4)

  • Tracey C.

    This is a small restaurant with food that is big in flavor. I stopped in tonight for dinner and was pleasantly surprised. I read the yelp reviews and thought I would give it a try. My only disappointment was that I did not try this place sooner. I had the mini sombrero for an appetizer and was completely blown away by the flavor of this dish. It was amazing!!! For dinner I had pollo a la plancha. It was a simple chicken dish with a butter and white wine sauce and cartelized onions, jasmine rice and black beans. I will make this restaurant my first stop the next time I am in town.

    (5)

  • Heather G.

    We had the five course tasting menu. The food was good but nothing really stood out or was memorable. The service could use a bit of polishing. Our courses were put on the table with no explanation. It felt that there was a lack of passion for the food.

    (3)

  • Larry W.

    Had a marvelous meal here with four friends. Service was excellent! Enjoyed the cosy, living room atmosphere with a view into the kitchen and of course the food was superb. The menu was unique -- everything from spaetzle and pig tail to pork belly. And the wine list wasn't too shabbv either. Seating is limited ....reserve your table well in advance.

    (5)

  • Robert S.

    My wife and I went to Traverse City for a vacation and we stumbled upon the Cook's house restaurant via yelp. The food, wine and service staff were incredible and we do not give away compliments easily! Everything was local fare and fresh. Portion size was perfect and the ambience complimented the dinner we thoroughly enjoyed on two separate evenings. This is the best restaurant in Traverse City, if not one of the best restaurants we have had the privilege to dine in! If we could, we would give 6/5 stars. Sincerely, Bob & Joan Toronto, Canada

    (5)

  • T M.

    The Cook's House does not allow person's who use a wheelchair to enter and dine . Just a big flight of outdoor painted wooden steps . Just excuses . So please do not shop at The Cook's House. There are plenty of fine & accessible restaurants to chose from. peace & justice

    (1)

  • Katharine K.

    The Cooks House is an amazing experience every time! The food is always fantastic and unique and the service is stellar! The drinks are yummy too! The chef here is spectacularly talented! It is a tiny place with very few tables in a converted house so getting in can be tricky without making a reservation in advance. It's definitely a lesser-known gem of Traverse City but it deserves lots of attention!

    (5)

  • Aaron M.

    Everything was wonderful. Tried the seven course tasting as well as other items. Try the rabbit, whitefish, trout, or strip, you won't be disappointed.

    (5)

  • Jeff K.

    I booked reservations for my wife and I several months in advance and our dinner at the Cooks' House was one of the things I was most looking forward to on our recent Memorial Day trip to Traverse City. Unfortunately, just hours before our reservations, I was involved in a bicycling accident which left me with a broken arm and lacerated kidney. Instead of being upset with us for a cancellation on super short notice (which I'm sure is a big deal for places with so few seats), the Cooks' House gave my wife a four course takeout package to bring back to the hospital! Although the doctors made me wait a while before eating the meal, it was some of the first real food I was allowed and I couldn't think of a better way to transition off of jello and clear broth! (my wife, who was able to enjoy it fresher, loved hers as well). The owners and staff of the Cooks' House are truly wonderful people who genuinely care about their customers (and put out wonderful, locally-sourced food). Their kind gesture was an uplifting moment in what was otherwise a very difficult period for me. I couldn't recommend them highly enough.

    (5)

  • Katherine S.

    Hidden down a residential street filled with beautiful historic homes is this 6 year old gem of chef Eric's imagination. We had a truly unforgettable meal from start to finish. Everything was prepared with incredible attention to detail and with the freshest ingredients. Local farmers bring produce to the door everyday and the menu changes almost weekly. We can't recommend this restaurant enough. There are only about 10 small tables, so the service is attentive and gracious.

    (5)

  • Davis D.

    Amazing We got lucky and got a table the same night. It was the highlight of our trip

    (5)

  • Amanda T.

    Best dining experience I've ever had in the state of Michigan. First off, don't let the outside fool you. This place is in a little old house at the edge of the bay with naught but a little pink sign to indicate something other than an elderly grandmother awaits inside. Inside is a very small but very nice restaurant specializing in local and seasonal cuisine. We got a reservation for a Thursday night at 6pm (first dining time I believe). Side note: you do need a reservation and the only way to get one is to call them directly, no online system. It was about 20 degrees outside and I was worried about freezing in a drafty old house but once it filled up and the kitchen started going full blast it was wonderfully warm. Now let me break it down for you: Service: Impeccable. Our water glasses were rarely down more than a sip, traditional "de-crumbing" between courses, quality check-in at every course. We felt comfortable asking a question of any person we saw. One negative: The staff lacked the usual ability to reiterate what you were looking at when they brought out the actual food. It's a small thing, but the menu items had lots of aspects and by the time we got our food we couldn't remember whether that white bit was potato or parsnip puree. Also, the waiter whom I asked about whether a cheese was pasteurized or not was a bit rude; I asked a simple yes or no question and his response was: "It's a raw sheep's milk cheese?" Then he just hovered there... OK, so... no? Food: Very good. Not a huge menu, since it's seasonal, but a good variety. We sampled all of the following from their winter menu: Parsnip soup with apple foam, arugula salad with duck and lardo, spaetzle, walleye, new york strip, pecan tart, and pound cake with figs and blue cheese. All of it was very good and very well presented. Additionally, they had a very nice wine list and when I asked if they had any hot tea (no wine for the pregnant lady) I was presented with an impressive menu of coffee, teas and homemade sodas. Tea was served by the pot and perfectly done. Atmosphere. Here's where they lose that all-important 5th star. I can appreciate that they have a small place and need to fit as many tables as possible in there, but I think there's about one too many. I was stepped on once and every time the corner table was visited I had to kind of lean out of the way. The reservation system is lacking something that makes the service sketchy toward the middle of the meal. Timing of the courses was way off and after prompt drinks, bread, salad service we waited a very long time for our main courses. I also noticed tables that came in later got slower service off the bat. Noise level was fairly low; unfortunately in this case that meant being practically a part of every conversation in the room. Now, obviously the restaurant can't control it's customers; but after an hour of the people next to us bickering about marriage issues years in the past and arguing over what flavors they tasted in the food and the right exit to get off at in Detroit; I didn't feel comfortable lingering over a post-dinner drink like I usually do. Also, it deserves it's own special note: the chairs were hard as rocks. That's for those of us that even got chairs, my husband sat on a wooden bench built into the wall. And I wouldn't say anything except I was clearly not the only person who kept desperately adjusting in my seat hoping the metal would somehow conform to my butt.

    (4)

  • Marzen B.

    The innkeepers at Black Star Farms recommended we eat here and I'm glad we did. When I called for reservations earlier in the week they were booked solid until the July 13th, however, the owner Eric said to call back on Saturday and depending on the weather he could accommodate us on the patio. As luck would have it the weather held up and we were seated on the Patio for a Saturday night dinner. We choose the 5 course tasting and it was simply divine. The first course was Asparagus Soup - Shiitake - Olive Oil. The second course was Pig's Tail - Green Shallots - Steel Cut Oats. The third I chose Grass Fed New York - Beef Cheeks - Bone Marrow Mash Potatoes. The fourth was Wild Watercress - Sunflower Sprouts - Radishes - Local Parmesean Cheese and fifth was L.Mawby Conservancy Parfait - Humming Bird Nectar Syrup. The service was exemplary with 3 different servers working our table. The atmosphere was great, it's a quaint house converted to seat 20 people inside. We'll definitely visit there again when we're in Traverse City!

    (5)

  • Christina E.

    We were very disappointed with Cook's House after reading all of the great reviews. We were there in late March, and were thinking maybe it was because it was still the off season we got the B-team. The concept and atmosphere were nice, but not much beyond that was good. Our server was extremely rude and slow to start things off. He was also totally unhelpful when trying to select menu items. Next the food was just not that good. It was average at best, and definitely not worth the high price tag. Being able to watch the kitchen/ cook staff was neat, but not when the cook's appeared not to be over 18 and not professional. We had a sausage, kraut, and spatzel appetizer, which might have been the only good tasting part of our meal. The real kicker was when for desert we ordered the pound cake topped with figs and blue cheese. It was terrible and not edible. The cheese was extremely malodorous. I am not sure that I will be able to eat blue cheese for a long time after that desert. Definitely a dining experience we will remember - but not in a positive way! I would not recommend this place. If you do decide to go hear, I would highly recommend making sure the regular chef is working that night.

    (2)

  • Mitchell A.

    Very good. probably the freshest food I have ever tasted. The chef and his two loverly lady chefs are very crafty and very good at what they do. You will enjoy your self. One of the better places to try. the decor is adorable and just as the namesake says. the service is very unique and very well thought out. its a must go. You wont be in total bliss but you will be blown away at the way they highlight each ingredient.

    (4)

  • Wendy B.

    Words cannot describe how wonderful this meal was. Four weeks after our visit, I can still vividly recall the tastes and sensations of the food. Favorite would be hard to decide, but certainly one of the best parts of our meal was a pork appetizer with steel cut oats and a brown gravy. Have tried to replicate it at home but not even close. Can't wait to return.

    (5)

  • Ryan M.

    One of my favorite meals ever, and had my single favorite dish in my life here..... Found this place because of the many great reviews. Called to make reservations and talked to Chef Eric. I told him about all the positive reviews online he said he's never looked them up. Very humble guy, truly passionate about what he does, came out to the table and talked with us and several other couples (someone had a question on the menu and he came out to go over it). Great local ingredients. We had the 7 course tasting menu (I've posted photos of the entire meal). Single favorite dish of my life: Poached Duck Egg, Pancetta, Burgundy Spinach, Pickled Garlic. I still cannot get that dish out of my head. Everything worked together like nothing I've ever tasted (and we've been to some amazing restaurants). This place has 9 tables, incredibly intimate, amazing service, just the kind of place you wouldn't want to miss out on. Can't wait for our next trip so I can see what Chef Eric is cooking up at the Cook's House.

    (5)

  • Peter H.

    I heard about this place in a magazine article written by Mario Batali about his favorite places in the area -- he has a place on the Leelanau Peninsula, near Fish Town. In fact, it seemed to be his top choice, so we had high expectations, but it didn't disappoint at all. Perhaps the single best lunch since I moved to Michigan 7 years ago. The restaurant is in an old house, and the seating is in the former living/dining room, with the kitchen open to whole room. It gives the impression of eating in the chef's home for a private, casual lunch, which is probably the idea. We ended up sitting right next to the kitchen, by one of the clear cases in which they refrigerate their produce. Because of that we had the opportunity to read all the labels, which list where the specific item is from and when it was harvested -- usually just the day before. Everything on the menu is farm-to-table in the purest, most unpretentious way. The chef-owners actually chatted to us as they served the dishes, wonderfully proud and excited about the food they were serving. We split a salad to start. Warm summer vegetables with slow cooked rabbit and possibly the most delicious vinaigrette I've ever tasted. For the entrees, I had a rough cut ham and cheese sandwich with an incredible mustard spread, local artisan bread and fresh greens. My girlfriend had a pulled pork torta on a grilled bun that seemed to seemed to send her to another plane of existence. Our dessert was a honey creme brulee with fresh-as-can-be blueberries. They bruleed the sugar at the counter next to us. The wine list was also fantastic, with local and more extravagant offerings. You'll hear a lot of comparisons between Trattoria Stella and The Cook's House in conversations about the area's best restaurant. Stella is worth a try, but Cook's House is on another level in terms of execution. We're thinking about making another trip up to Leelanau this summer just for the privilege. Go. You won't be disappointed.

    (5)

  • Ashley H.

    I ate here on vacation up north. We walked in and the place reminded me of my grandmothers kitchen. Atmosphere was absolutely lovely. We ordered a french press coffee, and even the biscotti was delicious! I had the fish tacos, which were the I ate here on vacation up north. We walked in and the place reminded me of my grandmothers kitchen. Atmosphere was absolutely lovely. We ordered a french press coffee, and even the biscotti was delicious! I had the fish tacos, which were some of the most amazing fish tacos I have had. You won't be disappointed here!

    (5)

  • Penny P.

    We finally had the opportunity to dine at Cooks House, and it was even better than we'd expected. Before I get on to the food, I want to commend them on their friendly and attentive service. There is another restaurant in TC which serves great locally sourced food, but their service has deteriorated, and we skipped it this summer. Too bad for them. Cooks' House is now our favorite. Plus, the venue is charming. The sommelier offered us blind tastings of two red wines to help us decide (French vs. Argentinian). They offered a 3-part s'amuse bouche, including the best pork rillettes I've ever tasted. I had a spinach salad with duck (delicious) and my husband ordered the heirloom tomatoes with kefir sorbet. Wow. He had the whitefish (cooked perfectly) and I had the hangar steak. I loved how they didn't ask me how I wanted me my meat cooked. They know exactly how to serve it (rare, and warm!). The owner, who is quite visible, checked in on us twice. I especially love how the kitchen is open but there appears to be no drama back there! Bravo for the chef and the way he runs his kitchen. Before we left, we made a reservation for a table in two weeks (after a short trip to L.A. for a wedding. I bet we won't eat anything as great as this food here!) Can't wait to return!

    (5)

  • Sam G.

    (4 1/2 stars, really) THANK YOU, Cook's House, for finally redeeming Michigan in the culinary world for me!!! Perfect portions (no, thankfully not Midwest supersize, but handsome culinary offerings). Perfect seasoning (letting the flavor of each ingredient stand its own ground). The service was fantastic - incredibly attentive but no one was ever there if you didn't need something; friendly, very knowledgeable, people you wouldn't mind hanging out with after end of shift and sharing a beer. Chef Eric was even there at end of service to check on everyone and pour some wine for another table. I found this to be very comforting and an outstanding end to the dining experience. (I did have to refrain from jumping up from the table and giving him appreciative pelvic thrusts of delight for the meal he gave us.) I couldn't help but try the gnocchi with ox tail - that was my favorite of the evening. Loved the layering of flavor with each bite that came up on you like gentle waves on the shore, sometimes overlapping, other times just following suit. So creamy. So fluffy. Also loved the smoked rabbit salad. Not a lot of meat on the plate but the flavor was somehow infused into all the warm vegetables. YES please. The lads at the table went crazy over the hand-cut pasta with beef cheek and spicy shallots. I also found the pasta to be tasty and the spice just mildly crept up on you which was fun. But I didn't find it to be as dynamic in flavor as the other dishes. Still solid. The chicken with prosciutto and spaetzle (a German hearty cylindrical noodle for those uninitiated, like our table) was the entree and I don't know what's wrong with me but I always prefer the experimentation and taste in the apps over the entrees almost wherever I go. Here was no different. Still very tasty but I wanted more prosciutto (the little bits are like this explosion of salty flavor that elevate the whole plate). Gotta dock a quarter of a star just because my pantaloons weren't blown clear off. We had the honey cake for desert. The flavor was A+ with the honey speaking to some cardamom and star anise. Another quarter of a star docked for the texture, though. The cake was heavy, almost bread-like, and I think had it been a little fluffier, I would've lost my socks (and my underpants). The 'rare' coffee they had on the menu was the win. As was the white wine we had - spot on, and we don't even like white wine. Yes indeed, a winner and stealer of my heart.

    (5)

  • John L.

    First time diners now long time customers. Highly recommended to us by one of the couples that we dined with. Cooks House did not disappoint. Very limited menu but we all found something that we liked. Soups and salad courses were over the top as were the desserts. Main courses were prepared differently but very satisfying with fresh local items. We can see why famous chef Mario B loves the Cooks House. We will return!

    (4)

  • Natalie J.

    Lovely dinner during our honeymoon! My husband and I dined at The Cooks' House after hearing it was a must from locals. We selected the five course tasting menu with the wine pairing, and it was fantastic! For a fine dining menu, we felt the prices were on-point. (Particularly for a special occasion.) Get reservations early- they book up fast.

    (5)

  • Bella M.

    An interesting setting, an old house converted to a restaurant with the ability to view into the kitchen. The food was good but I can't say I was blown away. I read in other reviews about a rude hostess, I met her. The best part was after the owner left the restaurant for the evening, she helped herself to wine and was having a drink at the bar with a patron. Also observed a few of the employees eating from a bowl in the kitchen after the owner left. I know this probably happens all the time but I don't want to see it.

    (4)

  • JR W.

    This is what I imagine the French Laundry to have been like in its early days, before Thomas Keller starred in American Express commercials. In Traverse City, the most common fish option at any restaurant (if they have one) will be whitefish, which is local of course, and you can usually expect it to be fried or baked. That's a fine prep style for frozen fish, but it will always be inferior to the springy bite a freshly cooked filet. The Cook's House is the only place in TC where I've had fish prepared fresh, with the right balance of flavors, and to the right 'doneness'. As of this review, they're serving both a walleye and a whitefish, and you just have to try one of them. Finally, kudos to the chef again. The last time I had their beet risotto w/ bitter chocolate, I was intrigued by the smell and combination. It seems that he's really perfected his use of chocolate this time around in his appetizer of rabbit atop steel cut oats. It's not some crazy avant garde presentation, you know what the ingredients are, and yet you have NO idea what to expect when you take that first bite, except that it's exceptionally good. I love that element of surprise in my dining experience :) The only misstep was the bok choy - it wasn't properly cleaned as you could see the dirt/soot w/in the folds of the leaves by the core. The best remedy for this is just a cold water soak for the veggie prior to cooking.

    (5)

  • Susan W.

    Not impressed. The food was good, not exceptional. Service as as bad as other reviewers have noted. We rarely saw our waiter, took forever to get served, and immediately after dessert they asked us to leave because someone was waiting for our table! Seriously? I don't think the food lives up to the hype. I'm local and had wanted to go here for years, but once was enough.

    (3)

  • Jeremy H.

    We spent the week post Labor Day in Lake Leelanau and wanted to go to the city and have a nice meal...after checking Yelp it seemed that we had to go to the Cook's House considering all of the raving reviews. Despite it being extremely popular we were able to get reservations for ourselves and our two children and it was a good thing we did as I saw them turn several people away at the door. I'm not going to comment about the size of the restaurant or the price--it was worth every penny and while small it adds a lot of character and a unique dining experience. It's not really a place for kids...high chairs are kind of broken down and no kids menu but our kids (age 9mos and 23mos at the time) loved it! The owner made the kids a spaghetti with white sauce and beef and I've never seen them down food so fast. Anyone who knows my eating habits knows that I don't like italian food, even spaghetti, and let me tell you that this spaghetti was something else...I liked it so much I would actually order it as a meal if it was on the menu. The real crown jewel was the creamy white sweet corn soup. Never in my life have I had corn soup or any other type of soup that was better than any other soup I had ever tasted. I don't know how he made it, but I've tried dozens of recipes off the internet trying to reproduce the taste and can't make anything close to it. My wife also raves about that soup. I had the smoked rabbit salad and it was quite interesting but not really outstanding other than it was topped with Bugs Bunny. Before the salads we started off with the Artisan Cheese Plate with 5 unique types of local cheese. Each was very different from the others and very distinct. However, my favorite part of this was the honey comb and local honey that came with the cheese. I highly recommend this appetizer. For dinner I had the Pork Belly with a Poached Duck Egg. It was tender, full of flavor, and the egg was delicious. My wife had the Grass Fed Filet of Beef and I wish I had ordered it instead being that I am a steak fan, but I wanted to try something different. My wife did allow me a bite of her steak which was so tender you could almost cut it with a fork and it is only the second steak I've tasted in over 40 states and hundreds of restaurants where I didn't want to have A1 on the side. They were out of most of their desserts so we tried a couple and they were great but nothing to write home about, the ones we wanted to try were sold out and probably sold out because they were so good. Nevertheless I just enjoyed my Hummingbird Nectar tee which I sweetened to my preference and it sufficed as a great alternative. All in all next time we are in Traverse City we will be returning to the Cook's House and again we'll bring our children. Despite it being small it was nice to talk to our neighbor diners and they seemed to enjoy watching the kids get spaghetti all over their faces. The part I loved most about the restaurant is that the owner is the chef and he comes out and talks to you, takes an interest in making sure that everything is just right--something many other businesses could learn from. I only wish there was a sixth or seventh star to rate this restaurant as it truly is something unique and something amazing.

    (5)

  • Chris C.

    A delightful dining experience. We went to Traverse City for the weekend, and the highlight was our evening at the Cook's House. Small dinning room, was warm, and the kitchen was bustling with action, separated from the dinning area by a counter. We had four in our party, reservations for 8:30, we showed up at 8:15, and were promptly seated. The waitress took our drink order, and we were brought bread and pork rillettes. I didn't know what rillettes was, so I asked the waitress. The head chef then leaned over the counter and told us about how he makes it, and where he first had it. It was delicious, and taking time to talk with our table really added to the warm welcome feeling of dinning in a friend's house, and sharing GREAT food. Two of us decided on the 5 course tasting menu. I had the Rabbit special with wild rice, and a cherry sauce. It was amazing, and I enjoyed it even more after the waitress leaned over and said, "Its okay to pick it up by the bone and dig in." I love a meal where I can eat with my hands. For an appetizer I had the pork belly. I highly recommend! It melted in my mouth, and was crisp on the outside, and juicy and tender on the inside. Beautiful plating, and just the right portion size. For desert our group agreed that the Cappuccino Crème Brule with Whipped Cream was delicious. I would have liked to try the Flourless Chocolate Cake with Whipped Cream and Freshly Grated Nutmeg, but the kitchen ran out. My rating is a 4.5, it will be a 5 once they get there liquor license and you can enjoy a glass of wine with your meal. They don't have byob anymore either.

    (4)

  • Nick A.

    The food at this little restaurant is the best by far that we have had in Traverse city over the past 5 years that we have been visiting. We tried the seven course tasting menu which was well thought of & had a very nice progression to the meal. The unexpected dish of the evening was a cold tomato soup with a yogurt sorbet topped with fresh lavender. Quite a fitting dish for a warm evening. The star of the evening was the grass fed strip steak, with a sauce of beef cheeks over marrow mashed potatoes. The steak was perfectly medium rare & complimented nicely with an essence of beef that flowed nicely through the dish. The walleye dish was also fantastic. The fish was buttery & the sautéed romaine added the right amount of texture. The meal concluded with a healthy portion of blueberry custard/panna cotta like dessert. Nice flavors of fresh blueberries in that close to room temperature ice cream texture that did not feel like it was melting. My description may not make a lot of sense but this dessert alone is worth a visit. Unfortunately, our experience was marred by some not so good service. It took about half an hour of being seated for someone to mention the food to us. The waitstaff did not know what was in the food and we asked for a copy of the menu so we could refer to it as the dishes came out. The waitress did not even know what kind of bread it was that they were serving (which was excellent) We just felt like there was a huge disconnect between the front & back of the house. In most restaurants that serve this caliber of food the staff is often well informed & enthusiastic/proud of every plate that they bring to the table. Over all, on the merits of the food alone, it is hard not to recommend the cook's house. Comfortable elegant cuisine that would be a regular stop if I were a local.

    (4)

  • M T.

    We waited 4 weeks for a reservation so our expectations were high. Even so, the food was sub par - service was downright slow (and the waiter rushed through everything), they employ more people to top off the water than cook the food and serve it (water topped off constantly). I ordered the steak - it took 30 minutes to get to me and was Medium Well - not M. Rare as I ordered - sent it back and waited and waited. Really? This is the best TC can offer? I don't think so.

    (2)

  • Cee B.

    Lunch is super awesome. It was a long lunch but definitely worth the time. Artisan Bread - pepper, sweet One of a kind Steak salad!!! Dessert Coffee Amish ham sandwich

    (4)

  • Jason T.

    I am a massive fan of what this restaurant is doing. We did the tasting menu; all of the dishes were great and the portion size was perfect- not too much. The sommelier (wine director? Not sure what she calls herself?) took time to explain the reasoning behind each wine pairing. I loved the local wines she worked in and it really helped highlight some Michigan bottles that I'd overlooked previously.

    (4)

  • John C.

    Outstanding Food and Service. Tasting menus truly extraordinary. Try to avoid going when a large noisy group permeates the ambiance.

    (5)

  • Meri G.

    On the waiting list and received a call that they had an opening. They were nice enough to leave me a message that they would hold the table until I could confirm. Excellent service. Food was visually stunning, elegantly presented and very delicious.

    (5)

  • A D.

    If you are in TC, go here. First, it has the perfect location. Within walking distance of all the shops, but about 1/2 a block off of Front Street, so you don't hear the rush of the street, even when you eat outside. The service is perfect, water glasses always full, staff are all very friendly and knowledgeable, food comes hot and appropriately timed. We had the tasting menu and wine pairings, so we sampled a wide variety of what they offered. Everything was delicious. Our favorites were the potato/tomato soup, whitefish, and lake trout. My wife (we were there on our honeymoon) said the trout was the best fish she has had in memory. Highly recommended!!

    (5)

  • Dee B.

    *4.75 stars* About a year after my initial visit, I was able to take my mom to lunch here. I was just as happy with this meal as I had been with last year's. She and I shared a small salad - the one with roasted veggies and smoked rabbit. I don't think I had ever tasted rabbit before, but the entire salad was just delicious. For my entree I chose the pulled pork sandwich, and mom had the omelet with mushrooms. We both greatly enjoyed our meals. I can assure you I'm not a big fan of pork, but this pulled pork was easily the tastiest I have ever had -- very well seasoned, moist and just wonderful. My only complaint was the the portion was a bit too small. My pet peeve this time was the silverware -- it's very heavy, and the fork tines are not at all sharp, making eating salad with them incredibly difficult. Overall, though, you are in for a treat if you come here for a meal.

    (5)

  • Jennifer H.

    We came here for our first night on our honeymoon. The staff was so warm and welcoming. We had the 7 course tasting menu and it was spectacular! Every bite was flavorful and amazing. You could taste the attention to detail in the food. The chef was so kind to comp us the win pairing which was delightful! We tried local wines and were a special addition to our already super experience.

    (5)

  • Amy T.

    I hate to just limit my visits to Cook's for just special occasions, but in order to preserve the magic, I like to build up the anticipation as much as possible and remember for long after. Chef Eric and sommelier Theresa are pros at creating the ultimate dining experience. From the fresh, local ingredients and contrasts in flavors and textures to the wine pairing and uber-efficient service, this is talent you would expect to find in a large city. At the same time, expect unstuffy and fun to be a part of your experience. I highly recommend the tasting menus. Dietary restrictions can be accommodated, but warn them in advance. Save room, if you can, for dessert.

    (5)

  • Andrea Y.

    Great food. Had a whipped pork over a perfectly toasted bread nugget. Wouldn't have thought whipped pork could taste so great, but the texture was awesome. Cheese plate scored with a local cow's milk cheese spread and super tasty local honey. But the best part was the whitefish. It was pan fried to perfection and served with the exact right among of greens. The white sauce was tasty and not too heavy. Service was friendly, but a tad on the slow side. Didn't mind the slow, because it looked like she was taking care of all the tables by herself and I wasn't in a rush. I like that the sommalier wrote the wine menu in the first person. Note that they don't allow you to share the tasting plates, and the space it's very small/cozy.

    (5)

  • Jennifer R.

    We did not have a reservation, and were only able to be served because they had a no show (it was a wednesday evening). The restaurant is not closed between 2-6 as some reviews suggest, but they serve only tapas during this time. I started with the asparagus shittake mushroom soup on the waiter's recommendation. Even though it was 90 degrees outside, this hot soup was to die for. The mushroom flavor really made the dish. For a main course, my husband and I shared both the pork belly with vanilla rhubarb preserves and the new york strip. Both were outstanding. The flavor of the meat was fabulous, with the perfect seasoning blend. The meat was incredibly tender. For dessert we again took the server's suggestion and tried the honey cake, a dense cake with somewhat middle eastern seasonings, drizzled with honey. It was good, but you have to have a taste for something unique. Two gifts, compliments of the chef, completed our meal. The first came before our entrees, a pork puree served with toasted bread. Yum. The final treat came with our check, homemade caramels, and liquid nitrogen encased blackberries. We watched the chef prepare these, with the nitrogen steaming over the counter top, not aware they were a treat for us! All of the staff, including the chef himself, were extremely friendly, helpful, and personable. We had a great experience. Total bill was about $90.

    (5)

  • Caroline C.

    AMAZING!! This review has been a long time coming, as the bf and I went to Cook's House this past summer during the Cherry Festival. We wanted to dine somewhere around the area that was more quaint in the typical "Traverse City-esque" way but was at a higher culinary level than your mom-and-pop shop, and Cook's House blew our socks off. Upon arriving we were slightly disappointed to find that the restaurant's incognito BYOB policy had been recently reversed, but we quickly recouped and settled down in a 2-person table right on the sidewalk outside the restaurant. There was more seating on the other side of the sidewalk fence on the grass (as Cook's House itself is very, very small), along with a garden filled with what we could surmise were herbs and maybe horseradish? We found the evening perfect - everything from the 7-course tasting menu that we tried to the fact that Chef Eric was buzzing in and out during dinner service, chatting amiably with his customers and frequently cutting some fresh herbs from the garden. The personal ambiance that Cook's House exuded was so gratifying and made each dish taste even better - we knew who was cooking our food and could tell that each person, from Chef Eric to the dishwashing boy loved what they were doing deeply. I even had to get a glimpse of the kitchen, as to get to the only bathroom available you had to walk through it, and given the small space that they were working with, it was a miracle that they were able to cook anything for more than two people at all! We couldn't remember after the dinner each dish that was served, so afterwards we e-mailed Chef Eric if he could please send us the menu from that night. He did so promptly and courteously: 1) Tomato Veloute with Rabbit and Tarragon 2) Zucchini and Pesto Rissoto 3) Walleye with Sorrel and Chorizo Vinaigrette 4) Grass Fed Filet of Beef with Sweetbreads, New Potatoes, Wild Watercress and Maderia Sauce 5) Mixed Greens with Radishes, Tiny Beets, Chives 6) 5 Michigan Cheeses with Honey Comb and Wild Blueberry-Merlot Jam 7) Mulberry and Honey Creme Brulee Every single course was cooked to perfection, surprised us with the complexity of taste and flavors, and was an absolute delight for all senses. Highlights of the meal were the tomato veloute (sooooo smooth and frothy and yet so flavorful), the walleye (perfectly charred skin, and the boyfriend loved it, even though he hates seafood!!), and the mulberry creme brulee (I could have eaten about 10 more!!). The entire seven courses took more than two hours, and we stayed well past closing time, but we never felt rushed or compelled to eat faster. Dining at Cook's House was the only time that I've ever thanked a chef personally after a meal or even felt the urge to. It was truly a world-class dining experience at the most surprising of places. Our bill at the end of the night was the icing on the cake - we paid half the amount that other big-city restaurants would have charged for the same calibur of food (or maybe worse!). Thanks Chef Eric for a truly memorable night and we will be back soon!

    (5)

  • Cyndi T.

    Amazing! If you like good, fresh food, prepared by a top notch chef, snag a reservation. The five or seven course tasting menu is a meal to remember.

    (5)

  • Claire G.

    Went for lunch and had the smoked Rabbit Salad (incredible - tender meat, bright delicate greens). Had to come back and do the 7 course w wine pairing. Loved every bite. Love that it's actually a house. Love what they are doing here. What a special place.

    (5)

  • Amanda H.

    My boyfriend and I loved this place. We were lucky enough to get reservations the day we called and so glad they fit us in. The service was exceptional and based on other reviews we were expecting sub par service, but that was not the case at all. The drink menu is extensive and the food was amazing. We tried the white bean and red wine soup which was very good. I started with the salad with lamb belly that had a great vinaigrette, but I didn't care for the texture of the lamb and the mushrooms being the same. Our server brought a one bite plate compliments of the chef, it was a pork rillete that was wonderful. For our main courses, we had the trout with seasonable vegetables and the wagyu strip with braised beef cheeks and bone marrow mashed potatoes. The braised beef cheeks were perfectly tender and had the right amount of richness. The steak was cooked perfectly medium rare and the fish was cooked perfect as well. This restaurant was a great meal and will not be forgotten. Definitely recommend!

    (5)

  • Greg F.

    We are slowly working our way through the menu, and each dish has been stunning. Eric, Jen, and Theresa really have started something here. The ingredients are excellent, but they go way beyond that. The essences of the ingredients are guarded in each dish, leaving you thinking "So THIS is how (insert dish name) should taste. Brilliant!". They have mastered the art of serving food with a depth and variety of flavors in each bite. Ordinary dishes are elevated to the sublime. The decor is modest, tasteful, and a good fit for the building, which is an old house. The service is friendly, attentive, and they go the extra step of having obvious pride in the food they serve. They say a liquor license will be issued soon, and I look forward to a glass of wine to match the incredible flavors of the food, but I can wait. Without question, the food is worth it.

    (5)

  • Ross B.

    Thanks for nothing. Literally. Now i take revenge through yelp. After seeing and reading about The Cooks House I was very excited to try it out. On vacation, my girlfriend and I took a trip back into town specifically to eat here. We checked the hours online and were there 30 minutes before they closed for lunch. When we arrived they ushered us out without apology and told us they were closing down until dinner. Can places be so elitist that they can afford to turn away business? The cooks house can.

    (1)

  • Stephen W.

    My Fiancee (now wife) and I made reservations for a Wednseday night last spring. My wife has a number of dietary restrictions (acid sensitive, lactose intolerant) When I called and asked the host about the menu he took about 5 minutes to explain the entire menu and ingredients to me. He also ensured they will make corrections to any dish as need be. The food was amazing. I had the whitefish and she had the braised lamb with beef cheeks. Every bite was perfectly balanced. Although a little pricey for our budget the meal was a great treat for both of us. We appreciated the time and care everyone took to make sure my wife's dietary needs were met. We will be back to treat ourselves again!

    (4)

  • Meagan B.

    Great restaurant off the beaten path. Small menu selection of fresh, in season items. They got us in even without reservations which was appreciated at such a small place. Everything we had was excellent. Try the pork belly, it was amazing! Server made a great wine recommendation. Chef personally checked on us. Overall a great experience.

    (5)

  • J K.

    I'd like to give The Cook's House a higher rating. The Traverse Citizens we went with adore the place. However ... We went for lunch. Among the group, choices included the pulled pork sandwich, the Cobb salad and the pozole soup. As at least one other reviewer has noted, the portions are small. Indeed, there wasn't anything we had or saw around us that could be described as anything other than a "light" lunch. The salads were very, very lightly dressed -- heck, they'd be arrested for public indecency in most locals. Despite the tempting sound of boiled egg, Amish bacon and grated cheddar, none of those flavors contributed much. The pozole soup was our favorite; real flavors there. Not quite sure what the deal is with this place. Is it much better at dinner? Were our expectations raised too much by the praise we heard and read in advance? Does it just seem that a restaurant with only slight more seating capacity than a walk-in closet would have to offer really, really incredible food to survive?

    (3)

  • Sarah H.

    Had eaten here before and was expecting a great meal. Instead had subpar service and mediocre food. One of our party is a vegan. We simply asked what was available and ordered soup and a salad. Later that evening one of our party was at a near by establishment and over heard the chef from Cook's House complaining about trouble making vegans. We simply asked what was available and ordered it, no trouble. The rest of us ordered the chicken. There was a lot of it, and that is about all I can say. It was nothing special. I expect more of a place with such a great reputation, and for what we paid. Not sure I would go back or recommend it to anyone else.

    (2)

  • Sue S.

    Went out of our way to go there after seeing the "local, sustainable" out front as we drove down Front Street in the afternoon. Walked in at 7 PM, off season on a Wednesday, hoping we would be able to get a table. There were 2 empty tables, but the waiter very quickly let us know that they were not "Taking any more diners this evening." I didn't have a chance to say a word and given this "greeting" I expect they won't be there the next time I am in Michigan! I expected a courteous greeting, something like "May I help you?" works here in the Northwest. If they were full up, an invitation to return the next day would be nice. A recommendation for another restaurant would have been helpful...and a sign that The Cook's House understands "sustainable" in these rough economic times.

    (1)

  • Judith L.

    Finally! I got to the Cook's House for a meal. I've tried before and either (a) it's not open, or (b) there's a long wait. I do think they take reservations, but I'm not always that organized....At any rate, the wait was worth it. Food was really spectacular--fresh, tasty, imaginative, and well-presented. Service was equally as good. The only drawbacks--it's noisy when crowded, and it's usually crowded. However, the quality of the food far outweighs any other concerns: this is truly one of Traverse City's finest dining places.

    (5)

  • Pamelas S.

    So rare to find a restaurant in Traverse that serves a different menu than the UpNorth-steak-fish-burger. Everything we had was exquisite. I even ate game dishes that I was timid to try. The service , ambiance and food is all top notch. It is bit pricey but understandably so, considering the care put into selecting ingredients, recipes and presentation. But I would have preferred slightly larger portions (more than two bites per plate). And we were forced to sit by the door and were bumped by arriving guests. Still, it is one of the top restaurants in TVC.

    (5)

  • Jamison U.

    Lovely place down on the bay, in a quaint but very cool part of town. A cozy place that seats about 12, its not crowded and well worth any wait you have. I did the 5 course tasting and can safely say it was one of the finest dinners I have ever had. What an amazing gem deep in this small town. Great service and excellent food pairing made for a gourmet meal with an unassuming environment. Oh bring your own wine

    (5)

  • Alison M.

    Except for the prices (which are incredibly reasonable), this place could easily be in downtown Chicago. The food is local, sustainable, inventive, and delicious. And the fact that it's BYOB keeps the costs down. We had the seven course tasting menu, and were not disappointed by any of the selections. Days later we were still talking about the tomato salad that started off our meal (and the fact that we had seen the chef pick the tomatoes from their garden only minutes before they were on our plates). I'll be back for sure.

    (5)

  • Michelle F.

    The myth began with a cookbook I received as a present while pregnant. After the arrival of my sweet Liberty I took to reading one or two pages at a time from the book while I pumped each day at work. The book spun fantasies of rich green organic fields, loving calloused chef hands and food crafted from the heart for the discerning tummy. Then I received an invite to visit my sister, and the restaurant. The food was, as imagined, sublime. Fiddlehead ferns, a childhood delight, were on the menu which only made the meal sweeter to share with my entire extended family. The entire extended family was the slight damper on the evening however. While I had a wonderful meal, we did have in tow 4 small children and seven adults in a 16 seat place...it was a little chaotic and painful for both the staff (bless their hearts they tried to make it easier!) and us. If ever I go back I shall insist upon a sitter for all so that I may indulge in the meal.

    (5)

  • Susan Y.

    This is the cutest little restaurant and has the most amazing food. My husband and I went for dinner and had a great time! The restaurant is the main floor of a little house that seats about 20. My husband got the three course tasting menu with the whitefish and I had the pork belly. All of the food was wonderful and super creative (as evidenced by my garden salad with pig ears). One additional bright spot of the restaurant was the sommelier. She is super cool and very in tune with what wines my husband would like. She ended up introducing him to his favorite dessert wine. A delightful muscadel from south Africa. All in all, I highly recommend this restaurant.

    (5)

  • Robynn J.

    Had my first meal at Cook's House last night with a group of friends--one of whom is a high-profile local foodie. The meal, the atmosphere, the service, the wine--everything was beyond my expectations. I am a vegetarian and although I found nothing on the entree menu that met my needs, Chef Eric was gracious enough to prepare a very aromatic curry plate for me. The squash bisque, heirloom tomato salad, cheese plate and risotto where also out of this world. I will return again and again!

    (5)

  • Alex A.

    Amazing, simply amazing! We did the 7 course tasting menu with the 7 course wine pairing. Well worth the price and the portions were huge for a 7 course. Bring your appetite! I won't ruin the fun by listing every dish, but know each one was fabulous and a must try.

    (5)

  • Dorien D.

    We came to town for the Traverse City Film Festival and were lucky enough to have this place recommended to us. Please go. Small plates, beautiful atmosphere, brilliant seasonal food and amazing service. JUST GO.

    (5)

  • Eugene S.

    one of our favorite restaurants in the world. Knows what it is, doesn't try for more. Chef Eric is an outstanding chef. Teresa spreads magic around the front of the house. French chef meets Alice Waters meets Sebastine from Bordeaux who moved to the peninsula to farm.

    (5)

  • sara k.

    Love it, love it, love it. You could pluck up this restaurant and place it in any sophisticated metropolitan area and it'd still be a standout. The atmosphere, with just five tables, is intimate and cozy. The server attentive, the water glasses, always filled to the brim. The food...ah, the food. We waited too long to taste the local goodness. You know, I use local ingredients as much as possible in my own kitchen, and they have never tasted as good as the dishes Eric created. The gnocchi, my favorite. The warm smoked rabbit salad, a close second. The walleye tasty, the hanger steak delightful, and the flourless chocolate cake decadent yet almost light. Best coffee I've had in a while, to top off the night. This little restaurant used to be a hidden gem, but now you need a reservation at least a week in advance. I'd say I wish they had more tables so you could just drop in, but nah... Not worth spoiling the experience.

    (5)

  • Irene J.

    Great restaurant, great service, knowledgeable staff and wonderful setting. Reservations are needed as the dining area is small and intimate. One of the nicer dining experiences we have had.

    (5)

  • Julia C.

    Went back recently during a trip to MI. We had the tasting menu again and it was FANTASTIC!! It keeps getting more popular for dinner, definitely recommend making reservations at least a week ahead of time for dinner, especially if you're visiting from out of town.

    (5)

  • Julia B.

    We found this place when we first got to Traverse City and were hungry for some good, local cuisine for lunch. We were not disappointed!! The building is a small, rustic rectangular room with that cozy, comfortable feeling you get when you are at your best friend's house for dinner. The art on the walls was very interesting and great conversation pieces. The food was the best part, of course! Everything I had was delicious and fresh. I felt great eating it because I knew I was supporting the local farmers around Traverse. I started with the Pozole Soup: Chicken, Pork, Hominy, Cilantro, and Chilies in a Tomato Broth. It had a nice kick to it and warmed me up on a rainy day. For lunch I had the Roasted Root Vegetable, Spinach, Tabooli Wrap. I am Lebanese so I like my tabooli a certain way- and The Cook's House did it just right! My husband had the Pulled Pork with Lamont Cheddar Cheese and he loved his as well. This was truly a great meal and I can't wait to go back and try dinner. Five stars from me!

    (5)

  • Brian N.

    Once again a great dinner at our favorite place in TC by far. The addition of wine really takes things to the next level. So many great selections and many available by the glass. Also the temperature of the wines is really just right - not too cold for the whites and not too hot for the reds. Very had to find fault with anything they are doing!

    (5)

  • Colleen S.

    100% sustainable/local menu. That right there deserves several stars. What unique place! We walked past the night before we actually ate here and it looked to be straight out of a martha stewart magazine. A white walled tire cruiser bike leaning against the white picket fence next to a small house with pumpkins in the window. When we came back the next afternoon for lunch, we felt lucky to get a table right away in the small dining room with room for about 16 people total. Everything about this place is carefully crafted, from the decor to the wall colors to the food. The bread they serve at the beginning looks like plain white bread but there's something delicious stored in there. It was amazingly good for white bread. I had buttercup squash soup with croutons that was really rich and tasty. My lunch was something I can't even explain. It said "waffle" on the menu but listed things like cheese and greens with it so I wasn't sure how weird it was going to be. It WAS weird but in a really delicious way. I can't even explain it. The person who created the menu and all of the cuisine is really creative and I'd highly recommend this place if you're in the area. I am so glad we stopped in.

    (5)

  • Nicolas T.

    Great food. Good wine pairings. Creative cuisive with a great rabit salad as well as curry. The rose and white wines were welcome in teh summer heat and were good selections. The desert was also excellent. Price (for lunch) was reasonable (I would say $$). The service was slow. Very friendly, but you almost had t ask for service :-). The tables, chairs and ambience does not match the food quality. I think the restaurant is capable of much more and some minor adjustments would make it 5 stars!

    (4)

  • Lola A.

    It's easy to miss this place if you're driving through downtown Traverse City. My advise...turn your car around and come back! According to the owner, this may be the tiniest restaurant in town with about 7 tables, but it's also one of the best. The Cook's House was recommended to us and the on line reviews were so inspiring, we decided to try it. I had the butternut squash soup which was garnished with rye bread croutons. My entree was a fillet of rainbow trout resting atop a bed of wilted spinach laced with a full bodied red wine sauce. The food was hot and cooked to succulent perfection. A little on the history. The Cook's House opened in April of 2008. It's the labor of love which supports the attention to detail and the emphasis on local product's. In fact, the local suppliers are all listed on a board that one can see while dining. The trout we were served is caught daily and dropped by the restaurant by the fishermen. My Namaste tea is a special blend from a local tea house and was served in a doll house china tea cup with raw honey and a mini almond biscotti. I could overhear reservations being discussed by the staff and the weekend was booking up fast. I was not surprised. If you're in Traverse City, this tiny boutique restaurant is well worth the visit.

    (5)

  • Sarah M.

    Memorable and unique. Everything is fabulously fresh and seems like it comes straight to your table from the farm/garden (which in almost all cases it does, as they nobly focus on local and sustainable ingredients). They also make the best gnocchi I've ever had in my entire life - it's actually French gnocchi (flour-based instead of potato based). Although the inside of the restaurant is quite small, that only adds to its cozy charm. You feel like you are always getting special treatment here because of the inviting, intimate atmosphere. I also like how there are piles of colorful, thumbed-thorough cookbooks artfully stacked in a small corner bookcase. Another nice thing is that it's BYOB - just go across the street to Jack's to pick up a delicious bottle of wine (or two) to enjoy along with your meal. (saves $$ too). If you haven't made it here yet do yourself a favor and GO. If you're throwing a party, also consider renting out the entire space - great for small groups (15-20 etc).

    (5)

  • Andy N.

    Great lunch menu! Whenever were here we will come to the Cooks House.

    (5)

  • michael b.

    Great food but the ambiance of the restaurant doesn't match. We got lucky as it was a beautiful night and we sat outside. We were a large group and had just about everything on the menu that night and both the starters and main courses were fantastic. Food very flavorful and nicely cooked. Simple but with some interesting combinations. The chef (Eric Patterson) came out and talked about his suppliers and cooking for a long time which added a great touch to the evening. There is no wine but we were told that they might move to a nicer building to get a liquor license.

    (4)

  • Dee S.

    We loved the place, it's a very small restaurant with great cooking from local fresh ingredients. We came for lunch, enjoyed duck eggs omelet and a sandwich, both were excellent! Sitting inside is for maybe 16 maybe less, but all the love of cooking is in the preparation of the food. Some outdoor sitting as well. Do go and support the place, we were traveling from VA and were amazed to find this great place.

    (5)

  • Jeremy J.

    A short walk takes us to The Cook's House, a tiny little nook that might have once been a coffee shop or ice cream store. I peek in to see about seven tables (the "patio" seating is obviously closed due to the drizzle) that are packed, except for one. It's ours, and it has a reserved sign on it! We are greeted by the hostess/waitress, amid bustling waitstaff and cooks, and bid be seated. John and Diane, our fellow adventurers this weekend, join us very shortly and we nestle into the cozy table for four. I order a pomegranate Izze and stick with ice water for the duration. We are also told the Lentil Burger with Mint Chutney and Fromage Blanc, which is not music to my ears; that's what I was going to order! Nevertheless, we blaze forward. A waiter offers two small slices of bread, one of which has cheese baked into the middle and the other is sweeter, with cherries and nuts. Both, slathered with salted butter, provide a hefty chew in anticipation of the meal. To whet my appetite, I decide upon a cup of soup...the Pozole, with chicken, pork, hominy, cilantro, and chilies in a tomato broth. It is chunky and on a day like this, very welcome. I take a spoonful and am met with instant heat. The chilies surge to the front of the acidic tomato, and infuse the meat, but there is a sweetness that begs for more tasting. The chef is not fooling around here! I think most people might shy away from the bravado of this soup, but I am in heaven. I grab more bread to sop it up. Meanwhile, everyone else gravitates toward the Red Wine and White Bean Soup, which is nice and creamy but too subtle for my taste; it almost begs for some dark chicken or rabbit meat. One of the usual dinner choices pops up on the lunch menu, and I am intrigued: Braised Pork Belly in some kind of root vegetable puree and braised greens. Usually pork belly will be nearly fork tender and succulent; I can only imagine the contrast between the veggie puree and the salty, sweet fat of the meat. Unfortunately, my expectations are thwarted somewhat. The meat turns out to be too tough (perhaps left over from Friday night's dinner?) although the contrast with the gritty, yellow puree works quite nicely. The greens, however, are sad and ill-placed at the bottom of the dish, soggy and disgruntled. I'm not above finishing my meal but it feels like a lost opportunity. Everyone else seemed to like their dishes. Diane enjoys a smoked rabbit salad, with varied greens and shreds of rabbit meat (which she reports are good, but not too unlike chicken). John enjoys a thick ham sandwich with fig jam. The bread is deliciously fresh-baked but almost too hearty for my teeth, when I sneak a bite. It is amazing what these guys can do in the tiny, tiny kitchen. The ingredients are fresh, unusual, and innovative. I only wish the end result had been a bit more on-point for me. Still, I wouldn't mind trying them again, perhaps for dinner sometime.

    (2)

  • Bill E.

    Teriffic food, friendly service, just a great vibe to the place. Would go back in a heartbeat.

    (5)

  • Maria K.

    Amazing!!!!!! This is the best dining experience in tc. You cannot go wrong with anything on the menu. A group of 4 of us went together, and sampled each other's plates-apps, entrees, and desserts. We couldn't decide what was best! A sample of our menu: a cheese plate with michigan fruit and honeycomb ( one of the most amazing things ive tasted on this planet), chicken in an apple cider sauce with stuffed leg, pork with poached egg over curried beans, cappuccino creme brûlée ( best I've ever had), honey cake with vanilla ice cream, and THE BEST DAMN CUP OF COFFEE I'VE EVER HAD next to pdx's stumptown roasters (they give you your own French press at the table). Great service. The owners, who I have taken a few cooking classes with, are passionate about local food and very inspiring! So glad to support the restaurant and the cause. You will be too!

    (5)

  • Todd E.

    My family took my parents here for their 40th wedding anniversary. It was a wonderful meal that capped a day of wine tasting on the old penninsula. I had the fennel Walleye, which was amazing. I'd never tried Walleye before, and loved it. My partner had the pork belly, which was crispy, juicy goodness. The chicken was tender and succulent! The rabbit was a little bit dry, but the flavor was great. We also tried the risotto and mushroom oyster dish, and both were awesome. I'm so glad we picked this place - it was a meal we will never forget! And it was about $200 for 7 people - not bad at all. Probably BYOB keeps the cost down, which is a good thing.

    (5)

  • Nick L.

    Smokin' hot.

    (5)

  • nunov y.

    First off...I couldn't care less about local ingredients or sustainable anything, so that won't factor into my opinion at all. I went here for a late lunch, and my first impression was how small the place is. There was only a few other diners here besides me, so it didn't get uncomfortable...but I'm sure it would. I had the cobb salad, it was pretty good...they were a little skimpy on the bacon and ham (which were great) and the whole salad was a little small. I also had their Michigan cheese plate. I was quite pleased...some very tasty cheeses with nuts and dried cranberries, and also some honey. Could have done without the honey, but very tasty. My wife ordered their grilled goat cheese and pesto sandwich. We were both rather unimpressed by this one. The pesto overpowered the cheese...tasted like a pesto sandwich. Overall, a pretty decent place. A little pricy, and small portions, but it's food you probably won't get elsewhere. I was torn between 3 and 4 stars, but chose 4 due to the quirky look and feel of the place. I also liked their drink selection...the local root beer and the hummingbird ice tea were wonderful.

    (4)

  • Frank S.

    Rabbit is great.

    (5)

  • Chef D.

    This is hands down the best restaurant in Michigan. I cannot say enough about it. From philosophy to delivery the restaurant hits every note. Make reservations because it'll be impossible to get in otherwise. I wish I could eat there everyday.

    (5)

  • steve b.

    Wonderful!! The food is outstanding and the owners are extremely nice.

    (5)

  • Chuck N.

    The food was awesome. We went with the 5 course tasting menu. The chef was able to make substitutions for things my wife didn't eat. Everything was well cooked and tasted wonderfully fresh. The staff was very nice. Of course we got to bring our own wine, so we made sure that was tasty...

    (5)

  • Linda N.

    Had a wonderful, wonderful lunch on cook's house's side lawn overlooking the creek with a view of their herb garden. Smoked rabbit salad was one of the most amazing things I have ever tasted. Fresh cherries in the summer adorn most of their dishes, sweet and savory. Great use of herbs -- some of the most fragrant dill I've encountered. Everything was just delectable!

    (5)

  • Matt H.

    This is a place where you should try something different. Tomatoes with pea sprout micro greens and olive oil ice cream. Poached apricot with a verjus-thyme ice cream. I don't really know what those are, but these were great and just some of the surprises you get when you use local ingredients. 1. Food- Just amazing. Some of the best I've had anywhere. I wouldn't care that it's locally grown, but it is, and it is one of the best spots in the area. The chicken, fish and pulled pork were all great, and the freshness shown through. All of the salad greens are top quality. It's BYOB since they don't serve any alcohol. In terms of price, I wouldn't say it's higher than what is expected in TC. 9 sandwich, 20-something entree (not sure since didn't have to pay the bill ;-) 2. Service-Very friendly owners are, I think, a husband and wife, chef and manager team. No complaints here, always had my water full. Very helpful with questions since there is some not-so-ordinary stuff on the menu. 3. Location-This is a starting out spot for restaurants. It's very small inside, probably only two four person and four two person tables. 1 small bathroom behind the kitchen (the charlie trotter's experience, I guess). There are outside tables as well overlooking the bay and the boardman river. It's a little hot inside since you are close to the kitchen. Also, reservations are probably helpful. I had to write this review because when people rank the blue tractor as a four or five star, I am just appalled. This place is maybe 10-20% more expensive and it is 10x better. It may not have the ambiance of stella's or Window's but hopefully this place will succeed and be able to upgrade to larger location.

    (5)

  • Bethany W.

    We returned to the Cook's House again when visiting Traverse City a couple of weeks ago. We were just as happy this visit as our last. Another 7-course tasting that was delightful. There were so many little touches that made this meal special, not the least of which was my first experience eating walleye. Delicate, light, reminiscent of trout, they seared it to perfection. The grass-fed beef tenderloin with baby new potatoes, the tiniest I had ever seen, with wild watercress was also fantastic. We really enjoyed the risotto with bitter greens and radicchio, a surprisingly intriguing combination. To top it all off, the cheese course was paired with the most amazing honey I have ever tasted, a product of a local Amish bee-keeper apparently. Love this place. I look forward to visiting again, this time hopefully they'll have their wine license, as a good glass of wine was the only thing missing from this amazing meal.

    (5)

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Map

Opening Hours

  • Tue

Specialities

  • Takes Reservations : Yes
    Delivery : No
    Take-out : No
    Accepts Credit Cards : Yes
    Good For : Dinner
    Parking : Street
    Bike Parking : Yes
    Wheelchair Accessible : Yes
    Good for Kids : No
    Good for Groups : No
    Attire : Casual
    Ambience : Intimate
    Noise Level : Average
    Alcohol : Beer & Wine Only
    Outdoor Seating : Yes
    Wi-Fi : No
    Has TV : No
    Waiter Service : Yes
    Caters : Yes

The Cooks’ House

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