Dining

Mushroom, Leek and Cashew Risotto

RESTAURANT GUIDE & LOCAL FOODIE

Bay Leaf

120 S. PARK STREET, TRAVERSE CITY 231.421.5912

BY TIM TEBEAU

Polished brown-black maple floors and deep sage walls play space to a delectable orbit of pork belly and persimmon salads and crispy duck confit over beluga lentils; this is the universe of The Bay Leaf and the center of gravity is 28- year-old chef Adam McMarlin, TC’s hottest new culinary talent. Bay Leaf harnesses contemporary American bistro fever in all the right ways. A creative but unpretentious menu showcases local ingredients, heritage hogs, housemade charcuterie and classic French technique. You’ll find rustic comfort food like braised pork cheeks with crispy duck-fat-poached potatoes and tomato saffron jam and be able to wash it down with a great glass of red from the Rhône Valley. Bay Leaf has an extensive modern wine program with over 40 offerings by the glass and casual diners can go gastro-pub style in the bar area, enjoying a wine flight and a couple of appetizers for less than 30 bucks. Join us this month as we explore how the great American pork revival has inspired the kitchens of the North.