By Lucinda Hahn, Renee LaReau, Lisa Panzica, Wade Rouse, Linda K. Strohl AND Dawn Williams photos by Bruce Bever, Marta Garcia, Johnny Quirin and Amanda Temple

From the October/November 2007 Issue

Lake Magazine covers the hottest information on the Lake Michigan area.

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oh-so-fine morsels that dance in our heads long after the last bite.

Buttermilk Fried Chicken

Art Smith – former personal chef to Oprah Winfrey – brines meaty chicken breasts overnight, as per the recipe he learned at the stove of his mom, Addi Mae. Tender and grease-free, they’re pure Southern comfort – and served on Sundays only. TABLE fifty-two, 52 W. Elm St., Chicago, 312-573-4000

Cottage Burger

Why mess with perfection? Owner Dan Verhil created this sensational burger in the ’70s, and it hasn’t changed since: a beef patty with green olives, bacon, Swiss and American cheese – stacked on a rye bun slathered with hickory-smoked mayo. The Cottage Bar & Restaurant, 18 LaGrave SE, Grand Rapids,

616-454-9088

Eggs Espresso

Owner Anne Reitz has a secret: Her scrambled eggs are steamed in an espresso machine with no butter, cream, or oil – just eggs. This makes them “naturally fluffy and delicious,” she says, especially when paired with two slices of Tosi’s homemade bread, lightly toasted. Caffe Tosi, 516 Pleasant St., St. Joseph, Mich., 269-983-3354

Beltraine Scottish Ale

With its rich, amber color and hints of caramel, this malty beer beat out 18 other Scottish-style ales at the 2006 World Beer Cup – winning the silver medal. It’s only two years old – and the brewery’s best-seller. Shoreline Brewery, 208 Wabash St., Michigan City, Ind., 219-879-4677

Wet Burrito

Problem: a burrito craving. Solution: chef Jorge Hernandez. His veggie version is packed with fresh-grilled onions, peppers, tomatoes, carrots and broccoli – all smothered in cheese and his secret, homemade red sauce. Add his Mexican-seasoned rice with potatoes and carrots, and savor. Little Mexico Café, 401 Stocking Ave. NW, Grand Rapids, 616-456-0517

Bang Bang Shrimp

The spices and fiery flavor of the top-secret sauce combine with the shrimp to make this a delectable, and highly crave-able, appetizer. Bonefish Grill, 620 W. Edison Road, Mishawaka, Ind., 574-259-2663; 1100 E. Paris Ave. SE, Grand Rapids, 616-949-7861

Malfatti

This light, flaky Italian dish has been a house specialty for as long as anyone can remember. Delicate spinach rolls are layered in meat sauce and baked until golden. Smuggle the second roll home to enjoy the next day. Tosi’s Restaurant, 4337 Ridge Road, Stevensville, Mich., 269-429-3689

Prime Rib

The perfect prime rib is a thing of beauty. When we have a taste for this king of cuts, we head to Heston’s. Chefs here start with perfectly aged Midwestern beef, add a signature dry rub, slow-cook it for four hours in a custom-made oven and rest it in a temperature-controlled holding oven. Perfection takes time, but oh, the wait is worth it. Heston Supper Club, Fail Road and CR 1000 N., LaPorte, Ind., 219-778-2938

Corn Bread Pudding

Chef Gary Sanders’ must-have appetizer is infused with cilantro pesto and topped with sour cream. Don’t ask – just order, savor and swoon. Miller Bakery Café, 555 S. Lake St., Gary, 219-938-2229

Fish & Chips

Though the newspaper it’s wrapped in is local, everything else about this dish tastes pure Irish. The ale that goes into the batter is hearty, while the cod that’s dredged through it is tender and flaky. Fiddler’s Hearth, 127 N. Main St., South Bend, 574-232-2853

Ahi Tuna

We swear this meaty, melt-in-your-mouth perfection is really a filet mignon in Witness Protection. Matt Balmer gives his Ahí a dunk in soy sauce and sesame seeds before searing it in peanut oil. Paired with an oh-so-smooth lemon-ginger beurre blanc, it’s simply a work of art. Everyday People Café, 11 Center St., Douglas, Mich., 269-857-4240

Garbage Salad

The owner craved it so often, she put it on the menu. We can’t get enough of this power-packed salad: a combo of greens, chicken, apples, bleu cheese crumbles, walnuts, raisins and lusty balsamic dressing. Want more added in? Just ask. The Vine, 103 W. Colfax Ave., South Bend, 574-234-9463

Oysters Bordelaise

Chef Joe Ahearn nestles these lightly breaded babies on a dune of salt, sticks a grilled lemon in the center and tosses them with garlic butter. The incredible flavor wins over even non-oyster lovers. Swimm Seafood, Four Winds Casino, 11111 Wilson Road, New Buffalo, Mich., 866-494-6371

Tequila Flight

Leave the salt and lime at home – the list of 75 tequilas at Rick Bayless’ Topolobampo is an agave lover’s delight. Too good to cover up with margarita mix, sip a trio of tequilas from snifters elegante, and chase it with some of Bayless’ killer appetizers. Topolobampo, 445 N. Clark St., Chicago, 312-661-1434

Onion Rings

We never thought we’d find onion rings as good as the ones Mom sliced and hand-dipped, but these are dead ringers. Sweet yet salty, and lightly crisped in a thick-but-not-too-thick batter. So ditch the diet for a day, sans guilt. Mom would be proud. M&M’s Ice Cream Treats, 1141 Blue Star Hwy., Douglas, Mich., 269-857-1030

Pizza

Once upon a time, Pasquale and Anna Santaniello emigrated from southern Italy to Michigan and opened a restaurant. Forty years later, they still serve the best pizza in all the land. Try the Special Deluxe, loaded with sausage, green pepper, mushroom, onion, black olive and mortdella (Italian ham). It’s all on a flaky crust made by Pasquale himself. Now, that’s a happy ending. Santaniello’s Ristorante, 2262 W. Glenlord Road, Stevensville, Mich., 269-429-3966

Turtle Apple

Decadence meets county fair. Imagine the biggest, juiciest Granny Smith apple dunked in a heaping pool of rich caramel, rolled in fresh pecans, and topped with a generous swirl of milk chocolate. You’ll need a knife and fork. Kilwin’s, St. Joseph, Saugatuck, Holland, Ludington, Frankfort, Traverse City and Petosky. See kilwins.com for more locations.

Floribbean Conch Fritters,

We haven’t had conch fritters this good outside the Caribbean. Culinary wiz Timothy Sizer’s blend of vegetables, fresh conch, and finely ground corn is simply puffed perfection. Timothy’s, 16220 Lakeshore Road, Union Pier, Mich., 269-469-0900

Chesapeake Bay Crab Cake

Maryland whole and lump crab – breaded with a concoction that includes white wine, sweet peppers and Panko bread crumbs – gets a memorable southwestern spin from chef Shawn Ward: He tops these savory cakes with black-bean salsa and chipotle aioli. Duneland Beach Inn, 3311 Pottawattamie Trail, Michigan City, Ind., 219-874-7729

Granola Cookies

When in South Haven, snack on these homemade granola cookies (everyone else does – some 200 per day are sold on summer weekends). Packed with dried cranberries, granola, white chocolate chips, cashews and almonds, every bite is crunchy-chewy goodness. Café Julia, 561 Huron St., South Haven, Mich., 269-639-7988

Pizza Crusts

A freezer stocked with handmade pizza crusts from Bova Bakery is a wonderful thing. The flavors of these pre-baked crusts range from cheddar cheese to Italian herb to seven-grain vegetable. Add sauce and toppings and bake it to warm up these cold, fall evenings. Find Bova’s crusts at the Kalamazoo, Holland, Grand Rapids and Shipshewana farmers’ markets through November.

CRAB Risotto

Seafood from around the globe plunges into one happy melting pot. We think chef Simon Floyd’s snow crab claws, Prince Edward Island mussels, Manila clams, bay scallops and tiger prawns co-exist sinfully well. Gamba Ristorante, 8101 Polo Club Dr., Merrillville, Ind., 219-736-5000

Banana French Toast

Three slices of thick-cut French bread are soaked in banana custard and grilled to golden brown, then crowned with banana slices and warm maple syrup. Blue Plate Café, 15288 Red Arrow Hwy., Union Pier, Mich., 269-469-2370

Scottish Struan Rolls

Whoever said man can’t live on bread alone clearly had never sampled these servings of carbohydrate bliss – made from organic brown rice, oats, bran, buttermilk and honey. Spread them with butter and jam for a soothing breakfast ritual. MacKenzie’s Bakery & Café, Kalamazoo, Mich., 527 Harrison St., 269-343-8440. Also at 4606 W. Main St. and 6225 S. Westnedge ave.

Hummus

Jane Pellouchoud and Lily Padgett, the mother-daughter owners of this healthy-foods store, make hummus with their own twists, adding fresh lemon, cumin, cayenne and seasonal herbs for surprising variations. Belle Via Market & Café, 11 S. Elm St., Three Oaks, Mich., 269-756-3978

Tuna & Avocado Tartar

Chef Jenny Drilon dices Hass avocados and sushi-grade ahi or yellow fin tuna, lightly tossed with sesame oil, and adds Julienned seaweed salad. Served in a martini glass with wonton crisps, this appetizer hints at the mysteries of the Far East. Bentwood Tavern, Marina Grand Resort, 600 W. Water St., New Buffalo, Mich., 269- 469-9900

Spanakopita

Proprietor Mark Matusko thanks his Greek mother-in-law – and her blend of special spices – for this mouthwatering take on a Grecian classic: spinach pie. The flaky crust is wrapped around tender spinach, onion, feta and ricotta cheeses. Fleetwood Diner, 2222 44th St. SE, Kentwood, Mich., 616-281-6864

Bologna

An old German recipe, enlivened by the Drier family’s secret spices, lures folks from across the country to this old-time shop. For more than 60 years, this rich and slyly spicy, smoked bologna has made meat-lovers water at the mouth and vegetarians renounce their vows. Drier’s Meat Market, 14 S. Elm St., Three Oaks, Mich., 888-521-3999

Sliced Eggplant

Thinly sliced eggplant, layered with prosciutto de parma and mozzarella, in a homemade tomato sauce infused with cream combine to make this one of the house’s best-selling entrees. Lucrezia Café and Restaurant, 428 S. Calumet Road., Chesterton, Ind., 219-926-5829; 302 S. Main St., Crown Point, Ind., 219-661-5829

Grape-leaf wrapped salmon

Salmon gets a Greek twist when the chef wraps the filet in buttered grape leaves and poaches it to pink perfection. Tabor Hill Winery & Restaurant, 185 Mount Tabor Road, Buchanan, Mich., 800-283-3363

Peanut Butter Pie

All the punch of peanut butter without the density: that’s what makes this fluffy confection – on a chocolate-cookie crust laced with liquid fudge – the stuff of dreams. Tallulah’s Tea Room, 316 Lincolnway, LaPorte, Ind.,

219-325-9032