Mario Batali Spotlights Martha’s Leelanau Table in Esquire Magazine

According to well-known Chef, Author, TV personality, Restauranteur, and Philanthropist Mario Batali, Leelanau Peninsula is the “best place on Earth.” And Batali thinks that Martha’s Leelanau Table European Style Cafe in Suttons Bay is an important part of the reason why.

Batali’s comments appear in Esquire Magazine’s 2009 Spring “Big Black Book” issue, now on magazine stands. This year, the issue features interviews with several well-known chefs, each being asked to describe his/her “best place on Earth.” Batali chose Leelanau Peninsula.

In explaining his decision, Batali, who co-owns 14 restaurants in New York, Los Angeles and Las Vegas, adds, “It’s also important to me to have great restaurants to chill at.” He then singles out Martha’s Leelanau Table for its “simple Alice Waters sensibility.” Waters, co-owner of Chez Panisse in Berkely, California, is one of the leaders of the eating locally/seasonally movement.

Owner Martha Ryan is thrilled. “Mario comes into the restaurant from time to time when he’s in the area. We’re deeply honored to have been identified as one of his favorite restaurants. I applaud the work Mario has done to promote our region and to stress the importance of using locally produced, fresh ingredients in cooking. That’s what Martha’s is all about.”

Pull up a chair at Martha's Table - The Restaurant in Suttons Bay

In just one summer, Martha’s has become the favorite gathering spot for friends, family, visitors, and regulars alike. Martha’s features breakfast and lunch seven days a week, plus a full espresso bar, fine pastries by Susan McConnell, and Sunday Supper at 6 p.m. every Sunday. Martha’s is the place to go to enjoy specialties from Leelanau County and the surrounding area.

Breakfast is served every morning, and on Sunday until 2 p.m. It’s always simple, and it’s always fresh, with local eggs (poached, scrambled, or any way you like them), crusty bread toasted and served with strawberry jam, and buttermilk pancakes with blueberries and Michigan maple syrup. In the spring, enjoy frittatas with fresh asparagus and Leelanau cheese. And this fall, try freshly-squeezed juices and local sparkling wine, blended for Martha’s original Leelanau Mimosa.

Lunch might be a steaming bowl of classic pistou, a crusty sandwich piled high with meats and cheeses, Martha’s Caesar salad, penne pasta with fresh tomatoes and basil or a small, crisp-crust Pizza Margharita. But no matter the entree, it’s always made from scratch and of the finest local ingredients.