Everything considered. Nothing overdone.
Refined, shareable plates rooted in seasonal Northern Michigan sourcing, with a focus on thoughtful composition and a bar-forward sensibility. Sourced from celebrated local farms and artisans, including internationally award-winning cheesemakers from Suttons Bay and Northport
Chef John Korycki brings more than three decades of experience rooted in Italian tradition andMediterranean-inspired, ingredient-driven cooking. A graduate of Kendall College School of Culinary Arts and analumnus of the Bartolotta Restaurant Group under James Beard Award-winning chef Paul Bartolotta, Korycki has ledacclaimed kitchens across the Midwest and founded a collegiate culinary program.
Chef John Korycki path led him through some of the country’s most respected kitchens, including years alongside Chef Paul Bartolotta, where Italian cuisine became both focus and foundation. From Chicago to Milwaukee and beyond, his cooking has remained grounded in seasonality, technique, and a respect for ingredients.
A proper pour. Low light. Conversation that lingers.
Anthony “Tony” DiMaria brings a distinguished background in craft cocktail programs, including a key role at theacclaimed Sugar House in Detroit and a tenure redefining the bar experience at Otis Harbor Springs in NorthernMichigan. At Dexter Hotel, DiMaria builds a program that balances creativity with precision—anchored by an in-house beer created with Arbor Brewing Company in Ann Arbor and a series of bottled signature cocktails developedspecifically for the hotel.
An intimate, design-forward space where every detail is considered.
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