Top 52 Michiganian Foods

Schramm’s Mead is a craft meadery from Ferndale, Michigan, led by Ken Schramm, one of the most renowned authors and practitioners in the world of mead production. Their approach is based on the use of carefully selected honey, such as orange blossom honey, and large quantities of high-quality fruit, with some releases using more than 10 pounds of fruit per gallon of mead. The range includes melomels, fruit-forward meads, and metheglins with spices, all reflecting a strong dedication to authentic and full-bodied flavors. The first meadery and tasting room opened in 2013 in Ferndale, where visitors can sample both core offerings and experimental editions. Their portfolio features drinks with distinctive character, from classic berry combinations to exotic releases made with rare honeys. The brand is built on the values of quality and fidelity to ingredients, with plans for cultivating their own fruit and producing honey to increase sustainability. Today, Schramm’s Mead is regarded as one of the most respected meaderies in the world, recognized for its commitment to excellence and authenticity.Expand

Fox & Oden is an American whiskey producer based in Holland, Michigan, focusing on crafting premium blends using traditional techniques and carefully selected ingredients. Their range includes various types of whiskey, such as Straight Bourbon, Double-Oaked Bourbon, American Single Malt, and Straight Rye, with some aged between 8 and 15 years. Inspired by Michigan's natural beauty, Fox & Oden aims to convey a spirit of adventure and enjoyment of nature through their products.Expand

Highline Spirits is a woman-owned company founded by CEO Christi Lower, a former pediatric surgery physician assistant and whiskey enthusiast. The company focuses on sourcing, blending, batching, and special-finishing premium small-batch spirits, aiming to create unique products that transcend traditional boundaries. Highline Spirits offers a range of whiskeys, including Bourbon, Triple Rye, Straight Kentucky Whiskey, and American Whiskey, each crafted to deliver an elevated experience. The company emphasizes diversity and innovation, seeking to inspire awe through its products and practices. Expand

Jos. A. Magnus & Co., founded in 1892, is an American distillery known for premium bourbons and rye whiskeys. Revived in 2015, the brand honors founder Joseph Magnus's legacy, including the Joseph Magnus Bourbon, aged in oak and finished in sherry and cognac casks. Their Cigar Blend Bourbon, crafted to pair with fine cigars, combines aged whiskeys with flavors of tobacco, spice, and toffee. Now based in Michigan, the distillery continues to innovate while earning industry accolades.Expand

Founders Brewing Company is one of the most renowned American craft breweries, founded in 1996 in Grand Rapids, Michigan. Its founders, Mike Stevens and Dave Engbers, set out with a vision to create bold, flavorful beers that would stand out in the growing craft beer scene. Over the years, Founders gained widespread popularity thanks to iconic brews like the legendary barrel-aged stout - Kentucky Breakfast Stout. Their portfolio also includes a wide range of experimental beers, from classic ales to complex, barrel-aged specialties. The Founders taproom in Grand Rapids has become a landmark for beer enthusiasts, offering a vibrant atmosphere, quality food, live music events, and guided tours. Within the industry, Founders is highly respected for its innovation, authentic approach, and consistent quality.Expand

Spoon is a brand that celebrates simplicity, tradition, and the natural richness of fruit. Each of their products is handcrafted in small batches, using carefully selected ingredients from trusted sources. Every jam, spread, or syrup captures the care and attention poured into every step – from choosing the fruit to sealing the jar. Rather than chasing mass production, Spoon embraces the art of flavor. Their recipes preserve the true texture and character of each ingredient, letting nature speak for itself – without unnecessary additives. All products are made without gluten or peanuts, with a strong focus on quality, transparency, and trust. That’s why Spoon is a favorite among those who seek authentic taste and thoughtful choices, whether for daily enjoyment or special moments. Spoon is more than a brand – it’s an invitation to slow down, savor each bite, and feel the difference between something rushed and something truly crafted.Expand

Contrary to popular belief, Coney dog, also called the Coney Island hot dog didn't start on Coney Island, New York. It was invented in Michigan, and three businesses claim to be its original birthplace - American Coney Island in Detroit, Lafayette Coney Island in Detroit and Todoroff's Original Coney Island in Jackson. A popular theory suggests that it was created by the Greeks and Macedonians who had immigrated to Detroit and passed through Coney Island on their way. The popular dish is consumed since 1917, a beef hot dog that is topped with a beanless, all-meat chili, yellow mustard and diced white onions, served in a warm, steamed bun. Coney dog is so popular that it is served at weddings, parties, and even at funerals. Of course, as with all popular dishes, there are numerous regional and local variations found throughout Indiana, Detroit, Flint, Jackson, North Dakota, Ohio, Oklahoma, and Texas.Expand

Detroit-style pizza is a square pizza characterized by a thick deep-dish crisp crust and inverted toppings. Cheese is applied directly to the top of the dough, followed by a thick tomato sauce that is seasoned with garlic and spices. The most common topping is pepperoni, put either on top of the sauce or buried underneath the cheese. Detroit-style pizza can be traced back to Buddy's Rendezvous in 1946, and thanks to its popularity, it is now available nationwide. This dish is best paired with beer or wine.Expand

Michigan pasty is a traditional specialty of Upper Michigan. It contains a crust that is filled with ground beef, ground pork, rutabaga, onions, potatoes, and carrots. The filling is typically seasoned only with salt and pepper, while the crust is prepared with flour, salt, water, and shortening. These pasties are often served with dips – there is still an ongoing debate about what to dip the pasty in – either ketchup or gravy.Expand

This burrito variety is especially popular in Michigan, although it can sometimes be found throughout the Unites States, in California, Washington, and Texas. The burrito is called wet because it is smothered in red chile sauce, and the whole thing is then topped with heaps of melted cheese. It is quite heavy and filling, and can be filled with anything from shredded beef to beans and rice. Although its history is quite murky, some people claim that it originated in Grand Rapids, Michigan.Expand

Olive burger is an American burger variety originating from Michigan. It’s made with a combination of ground beef, oil, white buns, mayonnaise, and pitted green olives. In order to prepare it, the meat patties are fried, topped with a mixture of olives and mayonnaise, then placed in a burger bun with no other condiments. Some like to add a bit olive brine to the olive-mayo mix, while others put the mayonnaise on a bun, and the patties are topped with olives before they’re placed into the buns. There are many theories about the origins of this burger, and some people claim that Olympic Broil in Lansing made the first olive burger in the 1960s, while others say it was made much earlier at Kewpee Hotel Hamburgs in Grand Rapids.Expand

Although it originated in northern Italy, cudighi sausage is nowadays primarily made and served in Michigan's Upper Peninsula. Ground pork shoulder is seasoned with cinnamon, nutmeg, red wine, and cloves, while garlic, allspice, red pepper flakes, and black pepper enrich the flavors even more. The sausage is most commonly served in a sandwich – topped with tomato-based marinara sauce and mozzarella, then placed on a bread roll. Cudighi sandwiches can be found in most pizza joints and restaurants in the area, where they are sometimes enhanced with the addition of fried onions, sautéed mushrooms, or roasted peppers. Interestingly, Italian immigrants began making the sausage, which was originally called gudighi, in the 1930s, and it's believed that it was derived from cotechino, an Italian fresh sausage.Expand

Pinconning is a traditional semi-hard American Colby-style cheese. It's named after Pinconning, Michigan, where it was first created by Dan Horn in 1915. The cheese is aged up to 120 months, giving Pinconning a special savory flavor. It's made from cow's milk and it's available in mild, medium mild, medium sharp, sharp, extra sharp, and super sharp (more than 7 years!) varieties. The texture changes with aging, but it's usually creamy, rich, and open. It's recommended to use it in dishes such as mac & cheese and soufflés.Expand

Bridgewater is an American cheese hailing from Ann Arbor, Michigan, where it's produced by Zingerman's Creamery. The cheese is made from pasteurized cow's milk and peppercorns. It's aged from 2 to 10 weeks in cellars. Underneath its bloomy rind, the texture is soft, buttery, and creamy. The aromas are spicy and mushroomy, while the flavors are spicy, citrusy, and mushroomy, with a peppery finish. It's recommended to serve it with blueberry jam and crackers or use it in various sauces. Pair it with a glass of hard cider.Expand

Trenary toast is a twice-baked, spiced cinnamon sugar rusks-style bread originating from the small town of Trenary in Michigan’s Upper Peninsula, produced by the Trenary Home Bakery since the early 1930s and recognized for its extremely dry texture and long shelf life. It developed as a practical bakery item suited to the region’s cold climate, made by local Finnish-American communities who were accustomed to hard rusks that could be stored for extended periods and carried easily by workers and travelers, which helped establish the bakery’s version as a consistent regional staple. It is prepared by slicing loaves of plain, lightly sweetened bread, coating the pieces with cinnamon and sugar, and baking them until they become rigid and crisp throughout, creating a result that does not soften quickly and can be kept for months without spoilage; the process yields a distinctive breakable texture that sets it apart from softer biscotti. It is usually eaten by dipping into coffee, tea, or hot cocoa, sometimes crumbled over yogurt or ice cream, and it is sold widely across Michigan and in shops that feature Upper Peninsula foods, often packaged in paper bags that reduce moisture exposure. It pairs well with dark roasted coffee, milder black teas, hot chocolate, and cold dairy drinks that soften the toast slightly without obscuring the cinnamon coating.Expand