We always have a bottle on standby.. Hydro Flask Stainless Steel 40-Ounce Travel Tumbler.

You might find rich pork jowl and tender rib paired with "taco" wraps—purple top turnips sliced into translucent rounds.There's a heartfelt quality to the experience here, and it peaks with bread service taken outside, in front of the wood-burning oven.There's a tall table set with warm, blistered sourdough flatbread and an ever-changing lineup of toppings: tomatoes burst in the oven, creamy whipped ricotta, a head of young garlic slow-roasted to sweetness, umami salt made with dehydrated tomato skins.

You can chat with the chefs while you rip and dip on your feet.And as they tell you about the crate of pawpaw that just came in from a favorite farmer or the new grain mill in Chicago they've recently discovered, you might find you're in no rush to get back inside.They don't call this the heartland for nothing.. 06. of 10.

Kate Williams—Lady of the House, Detroit."When you come here it's like, 'Just relax; we are going to take care of everything.

No, we don't have ketchup for your prime rib, but yes, it's going to be OK.'".

Kate Williams is obsessed with the idea of tartare.or refrigerated cooked beets (such as Love Beets).

4. sesame seed or plain., split and lightly toasted.

, red onion slices, capers, and microgreens, for serving., for drizzling (optional).