Joel Bissell | MLive.com
BY AMY SHERMAN | asherma2@mlive.com and JOHN GONZALEZ | gonzo@mlive.com
Chili is back!
When the months get colder in Michigan and the flannel breaks out across the state, our taste buds crave a bowl of traditional red chili with ground beef, beans, plenty of chili powder and maybe a hint of spice.
"We can’t make it too spicy," said Tim Murlick, owner of Merl's Tavern in Saginaw. "We have to make a chili that appeals to everyone."
That was the theme we discovered on the search for Michigan's Best Chili as we visited 30 restaurants across the state from Crystal Falls in the Upper Peninsula to Bay City, Detroit, Kalamazoo, Grand Rapids, Ann Arbor and all parts in between.
Even so, we found those who are pushing the boundaries of traditional Michigan chili, and making sure you come back for more.
Oh, and to answer your question:
No, we never got sick of eating chili. They were all so good.
Joel Bissell | MLive.com
Who made the Top 10?
What were the unexpected surprises?
Kidney beans, Northern Beans or no beans?
Chicken, ground beef or brisket?
Heat or no heat?
We had so much fun dissecting each one and determining the best of the best.
Joel Bissell | MLive.com
Read on for Top Newcomer, and Top 10.
In a few days we will have a complete list of each visit and more highlights. Our goal, as always, is to deliver a list that you can use in your journeys across the state.
Thanks to all the restaurant owners, manager, servers, cooks, dishwashers, and customers we met along the way. We felt the Michigan's Best love in all parts of the state. You are the ones who make this job so much fun.
If you have any suggestions for future searches, we're already planning 2020. Email us your feedback. We would love to hear from you:
Our email addresses:
Amy Sherman is at asherma2@mlive.com.
John Gonzalez is at gonzo@mlive.com.
John Gonzalez | gonzo@mlive.com
Top Newcomer Award
Proper Taco
139 Ashman St., Midland, MI 48640
https://www.facebook.com/ProperTaco/
https://www.propertacoshop.com/menu
John Gonzalez | gonzo@mlive.com
A taco with capers?
Proper Taco
This newcomer only opened in July, and it has already become known in downtown Midland for creative tacos, a quirky atmosphere (music videos blaring, and celebrity mugshots on the bathroom wall) and late-night tacos on Saturday nights. We met up with owner Ashley Rae and her co-worker, Tina Ornelas, who were busy at the front counter where customers come in and place their orders. It's not a huge menu. You'll find nachos, two kinds of dip (queso and cactus) and seven tacos. We tried the Pollo - with a tasty cilantro-lime crema; Carnitas - bacon-braised pork; Juarez - Mexican chicken with lemon caper crema, purple cabbage and capers; and Carne - slow-roased chipotle beef, housemade pico and pickled red onion. All hearty and filling on corn tortillas from Vargas & Sons Tortillas in Saginaw. Each one sells for $4 each. (The veggie taco with browned potatoes and salsa verde is $3.) We loved Ashley's "anything goes" approach to tacos. "It's fun to make food I think is good. I just keep adding things until I find what works for me." Beverages include Mexican Coke, Jarritos and Topo Chico.
John Gonzalez | gonzo@mlive.com
Pork Chili Stew at Proper Taco.
The Chili: Our favorite non-traditional chili? Proper Taco might take that title. Ashely's Pork Chili Stew -- which just went on the menu the day before we arrived -- wowed us with its overall flavor, nice kick and the fact it was topped off with pickled jalapenos and pico de gallo. The stew chili contains bacon-braised pork, pinto beans, green chiles, cactus and red and white onions. It is balanced perfectly for one of the best chilis we tasted overall. The regular chili is made with peppered beef, mole, corn and onion and topped with queso fresco, black beans, crispy tortilla strips and green onions.
Cost: $6 each.
John Gonzalez | gonzo@mlive.com
Proper Taco owner Ashley Rae and co-worker Tina Ornelas.
Joel Bissell | MLive.com
Michigan's Best Chili Top 10
John Gonzalez | gonzo@mlive.com
#10-Szot's Bar & Grill
732 N State St., Big Rapids, MI 49307
231-796-2353
John Gonzalez | gonzo@mlive.com
Szot's Bar & Grill
Probably one of Michigan's best-known chilis is the classic Szot's Chili, which has been on the menu since 1976 when former owner Al Szot first added it to his menu. Current owner Roxanne Franc has owned it for 17 years and has maintained the same recipe with only a few minor tweaks. "All the spices are the same," she said. Szot, for example, used fresh vegetables from his garden. Today, Franc maintains that same freshness in her chili, as well as famous homemade soups (we loved the hearty chicken noodle), and her award-winning burgers. A cozy, intimate bar located a few blocks from downtown, Szot's is one of those college bars where you find farmers, locals, college students and professors. Black and white photos of high school graduating classes adorn the walls.
John Gonzalez | gonzo@mlive.com
The Chili: It's available year-round, and it is served with onions and cheese for 50 cents extra. That's how everyone orders it. It has a thick, cheesy top, which gets mixed up with the Brooks chili beans and ground beef and flavored with traditional spices such as garlic powder and cumin, as well as green peppers, onions and celery. The ground beef comes from Meijer. It's a hearty, traditional bowl with very little heat, but plenty of flavor. It's perfect on a cold night. They sell about 20 gallons a week during the cold winter months.
Cost: $3.50 a cup and $4 for a bowl.
John Gonzalez | gonzo@mlive.com
Szot's owner Roxanne Franc (right) and bartender/server Alicia Wilson.
John Gonzalez | gonzo@mlive.com
#9-Red Knapp’s American Grill
2 N Washington St., Oxford, MI 48371
248-628-1200
John Gonzalez | gonzo@mlive.com
Red Knapp's
The Knapp name goes back a long way in Oakland County, where Red Knapp opened a restaurant in the 1930s in Rochester, but then transformed into more of a dairy with burgers and shakes. It remains open and is run by a member of the Knapp family. In 1996, Brett Knapp (Red's great grandson), opened the new concept in Oxford and called it Red Knapp's American Girl. Since then, the location has become a community hot spot as Brett Knapp and his wife, Jennifer, along with a crew of dedicated and long-time employees, have turned it into a successful business. The menu is expansive with everything from burgers (served on a thin, house-made bun), to pastas, fish and chips (made with Red's brother, Gordon’s, special recipe) and pizza. The décor reminds you of a Northern Michigan lodge with plenty of wood, a beautiful bar, wooden seats and animals mounted on the wall. (We sat in the Moose Room).
John Gonzalez | gonzo@mlive.com
The Chili: Using a recipe that dates back to at least 1950, the chili is another classic Michigan chili, made with ground beef (the same meat used in their burgers), chili beans, tomato juice and onions, and seasoned with cumin, chili powder and roasted garlic. We loved the balance of meat and beans, and the addition of hand-shredded cheddar really added flavor to the bowl. It's always on the menu.
Cost: $3.99 cup, $5.20 a bow (add cheese and onions for .59 and .79 cents).
The crew at Red Knapp's American Grill. Co-owner Jennifer Knapp is second from left.
John Gonzalez | gonzo@mlive.com
#8-Pastrami Joe's Deli
80 W Michigan Ave., Battle Creek, MI 49017
269-963-8800
Additional location: 105 N Jefferson St., Marshall, MI 49068
John Gonzalez | gonzo@mlive.com
Pastrami Joe's
This fast, casual deli formerly located in McCamly Plaza is owned by Jodi Lubis, who moved to the current location on Michigan Street in 2013 when she purchased the restaurant from original owner Mike Caron (he's the face on the logo). "I was his accountant, and he was looking to retire at the time, and it all worked out," Lubis said. She also purchased his original store in Marshall a few years earlier. The menu remains consistent as 90 percent "is his menu," she said. Why mess with a good thing? Diners will discover an extensive list of sandwiches in this authentic New York-style deli, including their famous Ruebens made with Gold Label Corned Beef. The pastrami and corned beef come from Detroit's Sy Ginsberg. The top seller is the #12, PJ’s Reuben with corned beef, Swiss, sauerkraut and a house-made Russian dressing on grilled marbled rye. We loved it.
John Gonzalez | gonzo@mlive.com
The Chili: One of the things Lubis changed when she took over the restaurants was the chili. The base is her aunt Barb's recipe, using red beans, tomato juice, tomato puree, chili powder, cumin, oregano, salt and pepper, and even some sugar to sweeten it up. The result is a classic, hearty chili with tons of flavor and just a hint of spice. "We want it to appeal to everyone's taste," Lubis said. It appealed to ours. You can add a corn bread muffin ($1 extra), and it can come deluxe with melted sharp cheese and raw red onions for 50 cents more.
Cost: 8 oz. -$3.99, and 12-oz.-$4.59, the same as the soup.
John Gonzalez | gonzo@mlive.com
Pastrami Joe's owner Jodi Lubis (far left) and crew.
Courtesy of Tim Murlick
#7-Merl’s Tavern
304 Shattuck Road, Saginaw, MI 48604
989-751-5140
Courtesy of Tim Murlick
Merl's Tavern
One of our Top 10 picks for
in 2016, Merl's Tavern has been a favorite stop for us whenever we're in the area because it has such a hometown, neighborhood bar charm to it. They care about the community, and it shows with their support of the Carrollton School District. Owner Tim Murlick said they recently raised $1,000 to buy shoes for wrestlers. "It’s what we do," he said. You can see his love for sports and Carrollton in memorabilia all over walls. You can even find the sports pages in the men's bathroom. It's not quite his vision when he bought the bar five years ago. He thought it would be a low-key, hometown watering hole. Instead, his sub sandwiches took off, and soon his food menu was in big demand. His subs are still top sellers, all named after sports figures such as The Megatron (Italian-style), The Miggy (club sandwich), The Fydrich (oven roasted turkey) and others. "We were just going to start with a few subs, and now we have a full menu," Murlick said. He runs daily specials such as $1.50 coneys on Sundays or BOGO any sub sandwich on Mondays (dine in; 1 drink minimum).
John Gonzalez | gonzo@mlive.com
The Chili: The straightforward, traditional chili is a little brothy, but it's full of flavor and well balanced with pinto and kidney beans, and meat, something we felt was important to be considered a great bowl of chili. It can be served with cheese and onions, too. The chili is served with oyster crackers and bread from nearby Hamilton Bakery.
Cost: 2.50 a cup and $5 a bowl.
John Gonzalez | gonzo@mlive.com
Merl's owner Tim Murlick.
John Gonzalez | gonzo@mlive.com
#6-Smokehouse 52 BBQ
105 W Michigan Ave., Saline, MI 48176
734-316-7913
Additional location: 125 S Main St., Chelsea, MI 48118
John Gonzalez | gonzo@mlive.com
Loaded Chili Bowl.
Smokehouse 52
We first met Smokehouse 52 owner Phil Tolliver and his wife, Jenn, in 2018 when they made our
As a pig farmer who grew up in Stockbridge, his enthusiasm for barbecue and its traditions (which he learned from legendary pitmaster Mike Mills) led him to create this concept. He and his wife opened their original location in 2013 in Chelsea. On this visit, we stopped at his newest spot in Saline, where his success is still BBQ (we recommend the ribs and brisket), top-notch side dishes (stewed green beans and tomatoes, Main Street Mac and Cheese, loaded mashed potatoes), a creative drink list and even Bourbon flights. He opened the Saline spot in April of 2018, and it has become a destination stop for people who come from as far away as Toledo. "New people are discovering us every day," he said. "I just need one shot." Indeed, when it comes to BBQ, he deserves that shot.
John Gonzalez | gonzo@mlive.com
The Chili: How popular is the chili? Well, it's on the menu all the time. "It could be the hottest summer day and people still eat our chili," Tolliver said. We know why. His Smokehouse Chili is on par with everything else on the menu. It's smoky, which is no surprise, and it has brisket in it. "If you can start anything off with brisket, it's going to be pretty good," Tolliver said. His chili also includes ground beef, kidney beans, tomatoes and "other secret things," he added. The combination of brisket and ground beef make the chili a little chewy and thick, but you will love the flavor combination of traditional spice and the hint of smoke. We also tried the Loaded Chili Bowl, which was topped with crumbled Jiffy cornbread, sharp cheddar cheese, bacon, sour cream and scallions. We added a splash of his signature sauces -- the 52 Rub and the All American -- to add a little more spice. We highly recommend it. Also, we tried the Chili Mac and Cheese - their brisket chili combined with their signature bechamel and cavatappi pasta and topped with cornbread and sour cream.
Cost: $3.89 for a cup, $5.89 for a bowl; loaded chili is $7.89; chili mac is $15.39.
John Gonzalez | gonzo@mlive.com
Co-owner Phil Tolliver is in the foreground with his wife Jenn just behind him to his right.
John Gonzalez | gonzo@mlive.com
#5-Side Street Diner
630 St Clair Ave., Grosse Pointe, MI 48230
313-884-6810
John Gonzalez | gonzo@mlive.com
Side Street Diner
You will love this cute little diner in Grosse Pointe that really offers a little bit of everything for breakfast, lunch and dinner. From images of Elvis Presley on the wall to big cakes for sale on the counter to beer and wine for those looking for a drink with dinner, owners Sheila Taylor and Meghan Josefosky have created someplace truly special. Open since September of 2010, the dynamic duo has worked together for nearly 30 years. Now they're serving a third generation of customers. It's worked "because we've always shared the same vision," Josefosky said. The business partners also own nearby Sweet Little Sheila's, a pastry and cake business, which allows them to share kitchen space. It's no surprise that kitchen runs 24/7. Many of their employees have followed, such as pastry chef Rob Weathers, whom they have known since he was a kid. The average person in the kitchen has been with them for 18 years. Customers have followed, too. "We have kind of a cult following," Josefosky said. Sitting next to us was Glenn Stevens of Grosse Pointe Woods, who knew the menu inside out. "I even set my alarm to get up in the middle of the night to vote for them (in the MLive Michigan’s Best poll)," he said.
John Gonzalez | gonzo@mlive.com
The Pumpkin Chicken is on the far left.
The Chili: Side Street always has three chilis on the menu: Regular/traditional chili, Vegetable Black Bean Chili and a seasonal chili. Currently, it's Pumpkin Chicken Chili, which we can say, without question, was our favorite non-traditional bowl. Made with real pumpkin, chicken stock, corn, roasted red pepper and green chiles. (It will be on sale through November; that's when the white bean chili comes out for the winter months.) The most surprising was the Veggie Chili, which had tons of flavor, was made with veggie stock, but maintained the same texture as a chili with ground beef. The secret: Chef Rob includes crumbles of black bean burgers. "I've had to come out of the kitchen to tell customers there is no ground beef in the chili because they don't believe," Josefosky said. It's also the spiciest of the three, which, in our book, makes it a top choice. Not to be overshadowed is the Regular Chili, which includes ground beef, kidney beans, onions, green peppers, cumin, chili powder and beef stock. Make this a stop on your next chili adventure.
Cost: $3.79 a cup, $4.79 a bowl, $11.99 a quart, and $38.99 a gallon.
John Gonzalez | gonzo@mlive.com
Side Street Diner co-owners Sheila Taylor (left) and Meghan Josefosky.
Jenna Kieser | jkieser@mlive.com
#4-Knight's Steakhouse
2324 Dexter Ave., Ann Arbor, MI 48103
734-665-8644
Additional location:
600 E Liberty St., Ann Arbor, MI 48104
Jenna Kieser | jkieser@mlive.com
Patrons eat lunch at Knight's Steakhouse in Ann Arbor Wednesday, Oct. 16 2019.
Knight's Steakhouse
Knight's was one of the 25 restaurants we visited on our search for
, and we were excited to return to this old-school Ann Arbor institution known for strong pours, prime rib and tons of atmosphere. You have to love a place that owns its reputation. Its Twitter handle is still @StrongDrinks! Opened by Ray and Mary Knight in 1952 as Knight's Market, a neighborhood grocery store on Miller and Spring streets, it remains open today. The restaurant on Dexter Road opened in 1984, and another location in Jackson in 2001. On this visit we met family member Lindsay Kendrick, as well as owner Don Knight. Kendrick explained that along with the success of the steaks, prime rib, pot roast (on Wednesdays), stiff drinks and twice baked potatoes, it's the chili that also has an intense following.
Jenna Kieser | jkieser@mlive.com
The Chili: Using Ray's original recipe and made daily, the chili is also a traditional chili with ground beef, chili beans, tomatoes, chili powder and other "secret" spices. We loved the balance of beans and beef, flavor and thickness. Plus, it has a little kick. It's the perfect dish on a cold night, paired with one of those classic pours. You can get sour cream, onions and cheese on top or on the side. Tip: Not on the menu are chili cheese fries they call "Chunky Charlie." It's another top seller that the regulars order all the time
Cost: Cup is $4, bowl is $5.
Jenna Kieser | jkieser@mlive.com
Managers at Knight's Steakhouse in Ann Arbor Wednesday, Oct. 16 2019. (L-R, Lindsay Suffety, Elizabeth Slack, Lindsay Kendrick and Don Knight.)
John Gonzalez | gonzo@mlive.com
#3-Mayfair Bar
1585 Lake Lansing Road, Haslett, MI 48840
517-339-3880
John Gonzalez | gonzo@mlive.com
Mayfair Bar
If you’re a Michigan State University sports fan, this is the place to be. Located on Lake Lansing in Haslett, owner Brett Story bleeds green and white and supports all the teams. The old-school restaurant and bar (opened in 1934) oozes with charm with wooden tables, a dance floor, plenty of TVs, pool tables and an upstairs deck that is crowded when the weather is nice. He runs daily food specials and at least two soups, as well as his award-winning chili.
John Gonzalez | gonzo@mlive.com
Blazin' Hot Chili
The Chili: You get two kinds here - Brett's Award-Winning Chili (he has won numerous times at the Lansing Chili Cook Off), and the Award-Winning Blazin' Hot Chili. Both have the same base with fresh ground beef, kidney beans, fresh tomato, onions and fresh jalapenos. The hot chili includes his homemade hot sauce, habaneros and ghost pepper juice. "It's really rotten stuff," Story said. Customers are warned that it's hot; no refunds. We tried both, of course, and loved the regular chili with a nice level of spice, extremely chunky and a good ratio of beef and beans. It's a hearty fall chili. As for the Blazin's hot? We didn't attempt to eat more than a couple bites. But we did find it tolerable despite the fact that the burn lingers for severable minutes. You can also find the regular chili on chili cheese fries, as well as the topping on the wet burrito.
Cost: $3.50 for a cup, $6.50 for a bowl ($1 and $1.50 extra for cheese and onions).
John Gonzalez | gonzo@mlive.com
The crew at Mayfair Bar. Owner Brett Story is on the right.
John Gonzalez | gonzo@mlive.com
#2-Rusted Spoke Brewing Co.
810 S Huron Ave., Mackinaw City, MI 49701
231-436-5773
John Gonzalez | gonzo@mlive.com
Rusted Spoke Brewing Co.
We love traveling to Mackinaw City. We could be checking out the local breweries and restaurants. Or possibly taking a ferry to Mackinac Island. Or maybe making our way to the Upper Peninsula to explore more new places. On this trip, we stopped at its newest hot spot, Rusted Spoke Brewing Co., where BBQ Pitmaster Chad Idema was able to showcase two chilis for us, one from Rusted Spoke, and the other from its sister company on Mackinac Island, the Mustang Lounge. Originally opening as Paddle Hard North in late 2018, the Rusted Spoke Brewing Co. was rebranded earlier this year with an extensive food menu to go along with its own beers, and beers from other breweries and full bar. The menu includes top-notch BBQ from its on-site smokers, including smoky wings and mouthwatering brisket, as well as appetizers, entrees, flatbread pizzas, burgers, tacos and more. We tried the Bavarian pretzel that dangles from a hook for presentation and is served with spicy mustard and cheddar ale dipping sauces, as well as the deep-fried mozzarella sticks that come on a bed of red sauce. Yum.
John Gonzalez | gonzo@mlive.com
The Chili: While we loved the Stang's chili, too, it was Pitmaster Chad's double-smoked brisket chili that had us wanting more. Based on his mom's recipe, the chili is a notch above your traditional Michigan chili. Yes, you will find some familiar ingredients, such as fresh ground beef, chunks of tomato, kidney beans and traditional spices, but the fact he smokes his onions and green peppers, too, gives you a tremendous amount of flavor. "It's the chili I grew up with," he said of his mom's recipe. The brisket is also double smoked, and it comes with a nice char from the Texas Black Rub he uses. It has a pleasant kick, too. It is served with a tasty side of jalapeno cornbread.
Cost: $5 for a cup, $7 for a bowl. Cheese and onions are available.
John Gonzalez | gonzo@mlive.com
The crew at Rusted Spoke. Pitmaster Chad is second from right.
John Gonzalez | gonzo@mlive.com
#1-Dr. Rolf's BBQ
477 W Western Ave., Muskegon, MI 49440
231-246-2168
John Gonzalez | gonzo@mlive.com
Dr. Rolf's BBQ
How do you explain the success of Dr. Rolf's BBQ in Muskegon, a restaurant that only opened nine months ago in downtown Muskegon? Located across the street from LC Walker Arena in a renovated historic building, the BBQ joint is the dream of a dedicated physician, Dr. Rolf Hissom, who has been serving the Muskegon community for more than 25 years. Since opening the BBQ joint with his wife, Judy, business has been booming. "Sometimes I ask myself, 'What was I thinking?'" Judy Hissom said. "Never in a thousand years did we think we would be so busy." Cooking and barbecue have always been a passion for Rolf Hissom, who grew up in West Virginia and brought with him the culture and cooking influences. After raising five kids, and after years of providing BBQ at church and community events, the Hissoms took the plunge to open the restaurant. The menu is diverse with plenty of BBQ options, including brisket, pulled pork, meat platters and Dr. Rolf’s signature sides (butter beans, mac and cheese, cornbread waffles, fried apples, collard greens, and more). They use Stump's Smokers from Georgia and typically cook with apple, hickory and cherry wood, and they feature four signature, house-made sauces. On the menu you'll also find appetizers (nachos, dirty tots, and more), as well as salads, sandwiches, wraps and sweet desserts. Cinnamon roll waffle anyone? The top sellers are the pulled pork, brisket, chicken things (grilled chicken tossed in buffalo sauce), and chili, of course! (They also offer beer and wine.)
John Gonzalez | gonzo@mlive.com
The Chili: Three distinct chilis earned Dr. Rolf's the title of Michigan's Best Chili! That's right, they serve red, white and green chilis, and each one has its own characteristics, and each one is worthy of the title. That's what made it an easy call for us.
Let's take a look at each one:
John Gonzalez | gonzo@mlive.com
Red Chili
The Red: Made with smoked brisket, black and pinto beans, and spiced with poblano peppers and green chiles, we loved the smoky flavor without being too overpowering. It had a great balance of beans, as well as brisket, and just a nice touch of ground beef and even cactus. Plus, it had a nice kick. It was Gonzo's favorite of the three.
John Gonzalez | gonzo@mlive.com
Green Chili
The Green: Made with chunks of smoked pulled pork, we loved the combination of green peppers (Hatch chiles, tomatillos and jalapenos) to give the chili an enticing aroma just bursting with flavor. It was Amy's favorite.
John Gonzalez | gonzo@mlive.com
White Chili
The White: Not to be outdone, the white is made with smoked chicken, Northern beans, pickled carrots, green chiles, jalapenos and poblano peppers to offer a great flavor of spices. It had a decent amount of heat, but was not as spicy as the red.
Judy said that Dr. Rolf "has always been passionate about chili," which is why it will remain on the menu year round. And we are all thankful for that!
Cost: $4 for a cup and $7 for a bowl; $9 for a flight of all three.
John Gonzalez | gonzo@mlive.com
The crew at Dr. Rolf's BBQ. Mom, Judy, is on the left; son Geoffrey is far left. They both run and operate the restaurant while did is at the hospital.
Joel Bissell | MLive.com
Links to all of our Chili stories:
Michigan describes its perfect bowl of chili
Is it beans, or no beans, in your bowl of Michigan’s Best Chili?
What is your favorite style of chili?
What is the best topping for Michigan’s Best Chili?
See the poll winners for Michigan's Best Chili
Our last week on the search for Michigan’s Best Chili
Our Week 2 itinerary for Michigan’s Best Chili search
Our itinerary for the first week of the search for Michigan’s Best Chili
Claire Abendroth | Mlive.com
Amy Sherman and John Gonzalez at Rocky Top Beer BBQ and Grill in Jackson.
More Michigan's Best searches and stories:
The ultimate guide to Michigan's Best chicken wings
Michigan's tiniest sandwich shop might be in this U.P. town
Long Road Distillers claims Best Brandy in national poll, releases apple brandy
Our 41 finalists for Michigan's Best Mexican Restaurant in Photos
How to spend a Michigan's Best Day in Mt. Pleasant
How to spend a Michigan's Best Day in Marquette
Website and Social Media:
You can follow all of our adventures on our websites:
mlive.com/michigansbest and thisismibest.com.
And on social media:
@mlivemibest on Twitter
@mlivemibest on Instagram
Also, be sure to follow our new MI Best Facebook Page, which you can check out here.
We use the hashtag #mibest. If you've tried a Michigan's Best pick, let us know at #ItriedMiBest
In addition:
Amy Sherman is on Twitter @amyonthetrail, as well as Facebook and Instagram @amyonthetrail.
John Gonzalez is on Twitter @michigangonzo, as well as Facebook and Instagram @MichiganGonzo
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