Most restaurant renovations strip away the building’s story before the first plate lands on the table. This Plainwell spot did the opposite.
The owners kept the original bank vault visible and turned the nineteenth-century exchange bank into a dining room that feels like nowhere else in Michigan. Chef Matt Bush runs the kitchen with a focus on fresh seasonal ingredients.
The menu ranges from a Connecticut-style lobster roll loaded with Maine lobster and drawn butter to a sixty-one-dollar Waygu strip steak. Oysters arrive for two dollars each…