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We have eaten here before in the past when we lived in Traverse City, but wanted to visit again. There are many fine eateries in the Traverse Bay area, but for steaks our two favorites are Mode's and Boone's Long Lake Inn.
Since 1975, Mode's has been serving great steaks, fresh seafood and meaty BBQ ribs. All homemade sauces and dressings are a blend of the finest herbs and the best ingredients to compliment every meal. Due to the outstanding steaks and prime rib; Detroit News has voted them the best restaurant in Michigan. Modes Bum Steer Restaurant
We enjoyed our meal. We both found our steaks to be a bit chewy in places, but overall, quite tasty. I got probably 2 cups of sauteed mushrooms, which I loved. Enough sour cream to drown your baked potato, which Barb loved. The service was excellent. Our server checked on us often, adjusted our order when necessary and kept our glasses filled. Total price for our meal was $114. Not inexpensive but worth our rating......
"I think steak is the ultimate comfort food, and if you're going out for one, that isn't the time to scrimp on calories or quality"
Tom Colicchio
With all the hoopla about the rising cost of groceries the past couple of years, up to now I could not comment on the price of beef as I only shopped for what I wanted when and where I needed it. For example, beef in Texas during the winter and pork/chicken/fish back in Michigan during the summer.
The past few months I have obviously taken notice that beef prices have not only risen but are skyrocketing. Of course it is easy to place blame on the current administration, but the real causes are a bit deeper and an unfortunate continuance of past policies. When I shop for beef, I always look for the USDA inspection label. There is no requirement to post the country of origin (thanks to President Obama) so a significant portion of our beef comes from either Mexico, Brazil, or Argentina. I keep my money at home.
This topic can inspire/aggravate people from all over the BBQ country, with indifference to love or hate. Is it used while cooking in the pit, is it served over or on the side? In the Carolinas they love their vinegar mustard-based sauce, while Kansas City loves the tomatoes. Texas loves the spicy heat. In fact, in the Lone Star State you won't even get BBQ sauce unless you ask for it. Your meat comes in a brown paper wrapper with a roll of paper towels on the table. Sometimes you get plastic silverware.
Let's break it down to the regional differences. Carolina BBQ sauce is generally known for its sweetness, particularly in the mustard-based style. It often incorporates ingredients like cane sugar, molasses, and honey, along with vinegar and yellow mustard, to create a sweet, tangy, and spicy flavor profile. This can differ from North to South Carolina. There is even a Carolina Gold Sauce. It is tangy, with a zippy edge that makes it totally irresistible.