The Grand Hotel is a stunning display of elegance. It's a proper resort, which reminds me of The Greenbrier in many ways. Its architecture is beautiful in an old world charm kind of way.



"Since 1887, Grand Hotel beckons guests to a time where old-world meets new charm. Experience the tradition of Afternoon Tea in the Parlor, dressing up for dinner, nightly dancing to the sounds of a live orchestra, and sitting in a rocking chair on the world’s longest porch overlooking the Straits of Mackinac. Discover the rich history and tastefully preserved architecture of this National Historic Landmark, while enjoying the hotel’s modern amenities and unsurpassed service. Slow time and spend time, in the relaxed atmosphere of Mackinac Island, voted “Best Island in the Continental U.S.” at the Travel + Leisure World’s Best Awards. Welcome to Grand Hotel, where past meets the present," reads the website.



I stopped at Grand Coffee & Provisions for a quick snack. To my surprise, they had individual quiche loraines, and I was sold. This is one of my favorite ways to eat eggs. This one was definitely a bit more egg-y. I love mine with lots of veggie filling. Warmed up, the quiche was filling and quick.



Grade: B

Mackinac Island is located in Lake Huron, between Michigan's Upper and Lower Peninsulas.



"In the late 19th century, Mackinac Island became a popular tourist attraction and summer colony. Many of the structures on the island have undergone extensive historical preservation and restoration. Because of its historic significance, the entire island is listed as a National Historic Landmark. It is well known for numerous cultural events; a wide variety of architectural styles, including the Victorian Grand Hotel; and its ban on almost all motor vehicles, with exceptions only for city emergency vehicles (ambulance, police cars and fire trucks), city service vehicles and snowmobiles in winter," reads Wikipedia.



Like every good tourist destination, Mackinac Island has a variety of fudge shops. I stopped at Ryba's.



"On Michigan’s world-renowned Mackinac Island, the sweet aroma of fudge wafts out onto the street from four unique Ryba’s Fudge Shops. Passersby stop in their tracks to watch as confectionary artists pour the hot molten liquid from the copper pots onto the marble and begin handcrafting the decadently delicious fudge loaded with flavor. Recipes perfected over four generations and a carefully honed process, result in the creamiest and smoothest fudge."



I went with a three-pack fudge box. Not because I need three huge chunks of fudge... but because I couldn't decide on one flavor.



I started with Michigan Maple Pecan: Michigan Maple Pecan Indulge in the sweet, golden flavor of locally sourced pure Michigan maple syrup blended with buttery pecans in Ryba’s Michigan Maple Pecan Fudge. This gluten-free treat is a handcrafted tribute to the rich, natural flavors that have been part of Michigan’s heritage for generations.



Also added in the Turtle: Experience the gourmet taste of Ryba’s Turtle Fudge, a decadent combination of rich chocolate, creamy caramel, and crunchy pecans. Crafted with the same care as the generations that came before, this handcrafted gluten-free fudge is pure delight in every indulgent moment.



Similarly, Sea Salt Caramel: The perfect balance of sweet and salty, Ryba’s Sea Salt Caramel Fudge is a delicious blend of chocolate, creamy caramel, and a hint of sea salt. Each handcrafted bite is a celebration of small-batch artisanal perfection.

Very sweet. A once-in-a-while treat. But sure is fun.



Grade: A

L'Atelier is the "visionary creation of Joël Robuchon, combining gastronomic cuisine with a unique atmosphere of relaxed conviviality and interaction with an open kitchen."



"L'Atelier's name refers to a craftsman’s workshop, emphasizing Chef Robuchon’s hallmark of elevating the simplest of dishes into something extraordinary using pristine ingredients, immaculate technique, and abundant creativity. Chef Robuchon's protégés carry on this culinary philosophy at L'Atelier Miami, with a Modern French menu featuring iconic signature dishes, alongside new, ever-changing seasonal creations utilizing ingredients sourced from top local and regional purveyors. L'Atelier is honored to retain our two Michelin Stars in the 2024 Florida Guide."



This restaurant is dark and kind of sultry. Lots of red and an open kitchen makes it feel primal in some way.



The menu features hot and cold appetizers, signature creations and main courses. We ordered a couple of each to get a good variety.



We began with the famous bread basket - freshly baked Escargot rolls, artisan breads and baguettes made in-house daily by the boulanger.



Foie gras parfait with port wine reduction and parmesan emulsion



Zucchini mousse



La Betterave - prepared with beet, apple and avocado duo, green mustard sorbet & fresh herbs



La Langoustine - Crispy Langoustine Served with Basil Coulis. The Langoustine is wrapped in brick dough "papillote" allowing it to be juicy inside, and crispy on the outside.



Le Pigeon - Caramelized free-range squab, foie gras and mashed potato.



Side of mashed potatoes - Robuchon created his signature purée de pomme out of just four simple ingredients: potatoes, butter, milk and salt. Just look at that perfection.



Sorbet dessert



Final gift from the chef: cookie. Tiny portions, ginormous flavor. Such a fun experience and creative executionn.

Grade: A

Zingerman's Deli is so, so much more than just a deli.



"Zingerman’s Delicatessen opened in March 1982 in a historic building near the Ann Arbor Farmers Market. The Deli was founded by Paul Saginaw and Ari Weinzweig, two friends who dreamt of creating a traditional Jewish deli that would bring very special foods to Ann Arbor in a way that was unique to them. Over the years, Zingerman’s has expanded to become a family of independently-owned food and service-focused businesses, known as the Zingerman’s Community of Businesses, And, many decades later, the Deli remains a source of great food and great experiences for thousands of guests every year," reads the website.



"Zingerman’s Deli is known as the place to enjoy made-to-order sandwiches piled so high with premium ingredients you need two hands to hold them. We’re also so much more. Visiting us is a one-of-a-kind experience! We’re a place to find traditionally-made, full-flavored foods that taste great and are fun to eat. We create Jewish classics like knish and noodle kugel, seasonally-focused salads and sides, and even full catered meals. We’re also a place to find traditional foods from our fellow Zingerman’s businesses, like hearth-baked breads, small-batch gelato, and single-estate coffees. We’re a place to discover exceptional authentic products with heritage and history, from estate-bottled olive oil to well-aged wheels of farmhouse cheese and varietal bottles of vinegar to artisanal salami; and we’re an exciting place to learn about them in guided tastings and classes. It’s a place for community, where anyone and everyone can share an appreciation and love of good food in a comfortable and welcoming environment. It’s a place rooted in great service, where folks can expect a rewarding, memorable experience."



It's this wonderful little world where I could spend hours upon hours. There is the Next Door Cafe, which is next door to the deli.



There's the Zingerman's Bakehouse, which opened in 1992. It brings traditionally baked breads and pastries to Ann Arbor. They even have a teaching kitchen, BAKE!



Zingerman's Creamery makes cream cheese, cow's milk cheese, goat's milk cheese, sorbet, gelato and more.



Zingerman's Roadhouse opened in 2003 with a focus on American cuisine with high-quality ingredients. They offer dishes like Buttermilk Fried Chicken, award-winning Mac ‘n Cheese made with Martelli artisan pasta, NOLA Gumbo, Nashville Hot Chicken, Cornmeal Fried Catfish, Oyster Po’Boys, full-flavored burgers, Grits n’ Bits Waffles, and Donut Sundaes.



Zingerman's Coffee opened in 2003 to source and roast coffees of the world. The coffee is available at the Next Door Cafe, Roadhouse and Bakehouse.



Zingerman's Candy Manufactory creates sweets by hand. "Founder Charlie Frank spent 10 years dreaming up recipes for incredible tasting candy bars, nut brittles, sweet spiced nuts, marshmallows, seasonal specialties, and more! Fresh, scratch-made nougat, fudge, fondant, caramel, marshmallow, and more make our candy uniquely flavorful," reads the website.



And, there's even so much more than that. From event venues to third-party restaurants and everything in between.



I went to the deli and grocery to do some shopping and find a quick bite to eat.



I ordered the #26 Frank & Kathy's Half-Italian Sub - All-beef salami, Fra' Mani mortadella, Fra' Mani smoked ham, provolone cheese, lettuce, tomato, onions, spicy fire-roasted New Mexico green chiles, olive oil & red wine vinegar grilled on a Paesano roll.



My main motivation for ordering this sub is that those are my parents' names. I thought - what a coincidence! It's not the correct spelling of my mother's name, but close enough.



An Italian sandwich on fresh baked bread just hits different. This was very tasty and not too spicy, which is what I was concerned about. It was just enough to really boost the flavor. Plus a giant pickle.



I also tried a celery soda: Cel-Ray. "Dr. Brown's sodas are kosher, are often sold in Jewish delicatessens and restaurants, and can also be found in specialty grocers and grocery stores that specialize in American food in Israel. The flavor, derived from celery seed extract, is reminiscent of ginger ale but with a pronounced celery flavor that is more pungent or peppery than ginger ale," according to Wikipedia.



I also tried their kugel. I had homemade kugel from a friend and fell in love with it, but haven't quite found one as good since. This version falls into that category.



"The only difference between our noodle kugel and the version made by Zingerman's co-founder Ari Weinzweig’s grandmother is we make ours with much better ingredients. Nostalgia aside, even Ari admits ours tastes far better than what his bubbe made for him when he was a kid. Noodle kugel is a Jewish classic: it's like a bread pudding made with pasta instead of bread. Our kugel is made with egg noodles from Al Dente in Whitmore Lake, handmade farm cheese from Zingerman’s Creamery, plenty of plump Red Flame raisins, and a generous dose of vanilla. Everything is blended together in a dense, noodle-y custard and baked to a golden brown. Great for breakfast, lunch, dessert or really any time you just want something good to eat."



It wasn't bad, but it didn't live up to the hype in my head.



Finally, I also purchased a number of candy bars:

Zzang! Original
Our candy-making crew start with honey nougat made with natural peanut butter. They roll it up in silky caramel made from organic muscovado brown sugar. Big Virginia peanuts come next, and the whole endeavor is finished off with a dip into a rich bath of 64 percent dark Colombian chocolate.

Peanut Butter Crush
Smooth peanut butter and crisped rice mixed with bits of peanut brittle and covered in dark chocolate. A crunchy twist on a classic combination.

Milk Chocolate Karamel Krunch
Muscovado brown sugar caramel mixed with crisped rice, enrobed in milk chocolate. Sweet and light.

Ca$hew Cow
Cashew butter, roasted cashews, our own cashew brittle and a bit of puffed rice, milk chocolate and just a smidge of sea salt. Dipped in dark chocolate. An appropriate bar for anyone with a career in finance.

Raspberry Wowza
Raspberry ganache covered with raspberry nougat. Raspberry jelly candies come next, then a bath in dark chocolate. It's fresh and fruity.



Overall, a theme park adventure for foodies.



Grade: A

Havana Spice Restaurant offers Cuban food, like croquetas, plantains, tamal and more. The best part? They partner with third-party entities to offer delivery. On this particular day, that was a "need," not a "want." I placed an order for sopa de pollo, hot chocolate and frita cubana.



The chicken soup hit the spot, and it was rich in flavor. I wouldn't have minded some more veggies or rice or noodles inside to balance out all the broth. The frita cubana is a burger with potato sticks, which were maybe crispier prior to delivery. Overall, good for what it was.



Grade: B