Blu, Glen Arbor
The Leelanau Peninsula’s bracing Pinot Blanc and Pinot Gris—and its spectacular scenery—have begun drawing wine tourists to the eastern edge of Lake Michigan. At his 10-table lakefront dining room tucked beside a condominium complex, Randy Chamberlain emphasizes regional ingredients—down to the fir-needle soap in the restroom—and cooks perfectly composed dishes for diners ogling sunsets over the water.
What to eat White-tail venison with dried cherries and port-wine jus is a house standard.
What to drink Brys Estate’s 2007 Signature Red, a lush three-grape blend from the Old Mission Peninsula across the bay ($58).