Mode's Bum Steer Traverse City, MI

 

      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

      This is a not a large restaurant, catering to a select group of appreciative customers and not looking to expand.  They do not accept reservations but rely on a large volume of walk-in patrons nightly.  Their menu offers a wide array of appetizers, salads, 'The lighter side', and great beef steaks, and seafood.  They also offer rack of lamb, pork, poultry, and sandwiches.

      Admittedly beef prices are much higher than the last time we dined here, but not unusual these days.  This restaurant is not inexpensive.  What the hell, my bride loves a good steak.  We dined here in July midweek.  Parking was a bit of a nightmare as on street parking is sparce and Mode's lot next door is now a city controlled, pay lot which is only accessible through a back alley.  After perusing the menu, we got some drinks.  Barb chose the Anita's cut NY Strip Steak while I selected 16-ounce Prime Rib. 

  

      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