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Walleye reimagined as a fried roulade, filled with mousse made from walleye scraps and served on housemade red mole, is the kind of move that tells you exactly what kind of restaurant this is. Modern Bird is a contemporary American dinner spot where the chef plays textures like a second language, drawing on local Leelanau Peninsula produce. The New York Times put it on their 2025 Restaurant List, and a James Beard semifinalist nod followed.
The awards strongest first
- The New York Times 2025 · The Restaurant List
- James Beard Awards 2026 · Semifinalist · Best Chef: Great Lakes · Andy Elliott and Emily Stewart
One number, weighted & current 73
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The neighbors closest first
- The Cooks' House Eat · 77
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