Salt of the Earth

“The phrase ’salt of the earth’ is defined as basic, fundamental goodness. We thrive on giving the best experience to our patrons as well as building strong relations with our purveyors, our community, and our staff. We offer an authentic Midwest-American rustic food experience built from the foundation of fresh high-quality ingredients.”

Chilled asparagus with chargrilled asparagus, foraged ramp gribiche, and shaved radish; chèvre panna cotta with pickled beets, house-cultured yogurt, citrus, and micro arugula; wood-fire oven-roasted chicken with heirloom tomatoes, salsa verde, smoked peppers, and crispy polenta.

Driving past farms around Fennville, you quickly see how much Michigan produce is all around. At Salt of the Earth, Chef Mike Kenat is taking those ingredients, the community that produces them, and his own talent to create homey yet striking dishes he calls Midwestern rustic American. His philosophy is to source the best quality ingredients from the area, then work in tandem with the rest of the restaurant family to create a memorable, caring experience for guests, from the house-made bread and butter that starts the meal to the cheddar pierogies, panzanella from the restaurant garden, and locally farmed shrimp served with grits and smoked tomato sauce that follow. It’s thoughtfully prepared food that comes from the heart of Western Michigan.

“The kitchen views every culinary element as important, no matter how basic.” –William R. Wood, Michigan Live