Midwest Living Review
Grand Traverse Resort and Spa encompasses 900 acres, with 600 guest rooms, suites and condos on-site, plus condos lining beachfront property down the road. Seventy percent of this resort's business stems from conferences, and you get that vibe throughout the property. It is sleek but not particularly warm. But it is a great destination for golfers who appreciate inventive dining. Three championship courses, including the par-72 Bear (designed by Jack Nicklaus and rated Michigan's most challenging), the intermediate par-70 Spruce Run and the par-72 Wolverine are carefully tended destinations for Michigan golf fans. The Gary Player-designed Wolverine rewards thoughtful players with achievable challenges, while seasoned golfers eagerly wrestle with the Bear. Regardless of which course guests choose, resort staff works hard to give golfers enthusiastic support as they pursue improvement of their game. At dinnertime, golfers can wear their shorts and polo shirts up 16 floors to The Aerie, where seasonal ingredients flavor a menu that changes weekly. Some examples: a parsnip and apple soup with a honey-cider syrup ($6); raspberry spinach salad with cracked peanut brittle ($6); New York strip steak with melted blue cheese and carrots and asparagus ($30); and for dessert, bananas Foster made in an egg roll and topped with local sour cherries and homemade butter pecan ice cream ($6). Then, while finishing a glass of Michigan wine and watching the sun sink over Grand Traverse Bay, golfers can plot their plan of attack for the next course, the next day. From $135.