It’s no secret that Flint has had its share of troubles. But with a culinary school in the town and an up and coming stretch of restaurants along Miler Road in Flint Township, as well as Saginaw Street in downtown, your choices are limited, but the upside is that there are more opportunities for growth. Typically Flint is a meat and potatoes town with a sprinkling of fast food joints. Culinary professionals in Flint earn a median salary of just over $23,000 per year.
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Long before “farm to fork” became a national catchphrase, restaurants in Grand Rapids were sourcing fresh fruits, vegetables, meats and dairy products from area farmers, as they have been for decades. The ready availability of quality food is one reason there has always been a much larger community of locally owned restaurants in this region. Proximity to Lake Michigan provides ideal growing conditions for a wide variety of fruits and vegetables. With 200,000 inhabitants there is a current push towards education of the consumer with food, beer and spirits in the local establishments.
Veteran Detroiters always knew their city was a meat-and-potatoes town, but Detroit is in the midst of a culinary transformation. Inexpensive housing stock and an emerging generation of young restaurateurs and chefs eager to experiment have brought new restaurants, breweries, tasting rooms, cocktail bars, pop-up events and quirky lunch spots promising interesting food in neighborhoods where previously the only options had been fast food.
Michigan may be the birthplace of the auto industry, Motown and the home of the Detroit Lions, but Michigan also means interesting regional cuisine. Although the state doesn't have any Michelin-ranked restaurants, it is currently exploding with sophisticated and diverse restaurants and restaurateurs exploring both traditional and modern food trends.
Unlike other established foodie cities, Michigan is not dominated by iconic restaurants.