T he Cu l i nary North Bite
GONE BRUNCHING by CARLY SIMPSON
We fell hook, line and sinker for the smoked whitefish Benedict at Sam’s Graces Café.
Creamy, smoky, salty components all harmonize with perfectly fluffed muffins to create one beautiful Benny.
photo by Dave Weidner
T
he secret to a banging benedict: it’s all about that base. At Sam’s Graces Café in Petoskey, co-owners Victoria and Chad Conklin use a “lean dough” recipe for their English muffins, which yields a fluffy, chewy texture perfect for swiping up every last drop of lemony hollandaise sauce. The intimate 40-seat café—with a sweet streetside patio come summer—serves up a (fab) classic Benny with ham, but in the Great Lakes State, we suggest ordering yours with smoked whitefish. The Conklins partner with Mackinac Straits Fish Company in St. Ignace and Plath’s Meats in Petoskey for a fresh supply of local fish and top off the beloved brunch dish with that divine hollandaise, tomato, red onion, capers and microgreens. We took the bait and regret nothing. Sam’s Graces Café 324 E. Mitchell St., Petoskey samsgracescafe.com JUNE 2023
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