Dumpster Water Grill — Restaurant in Marquette

I usually never write reviews, but had to for this place. You can't beat the service, Ryan was the most accommodating server, getting us in and out quickly without reservations during the lunch rush. My only complaint was the lack of noise control in the venue. I know it's the style these days to be industrial and have no soft surfaces; Marquette Hipsters like everything to be concrete and exposed metal, but it's so hard to hear your hubby talk! At least this place isn't too cool to use plates to serve their food on.

The small plate special of deconstructed steelcase desk with aoli was inspired, but the drink options were sublime. The Spagett (Miller High Life, Aperol + lemon juice), The Bath Cure (white rum, gold rum, light rum, 151-proof rum, brandy, and vodka) and The Smoker's Cough (Jager + mayo). I only was able to try those three, since my hubby and I had to get back to work after lunch, #sad. I unfortunately didn't have room to try the ice cream specials, but I hope to...

When Monseur Le Merde from the esteemed Michelin Guide called me to get myself up to the far north pronto, to review a new restaurant with a view to giving out a star (unheard of in the UP), I was less than enthusiastic. I rode all the way from Chicago on my trusty Vespa with my kitty (Tiddles) in the basket. It took me a while to find the place. When I eventually found the door, the host or hostess ( ?) was less than welcoming, the waitstaff were inattentive and the portion size was disappointing. I’m not even convinced that the dumpster water was genuine - the faint whiff of chlorine gave away the fact that it was city water with bits of trash floating on top. The trash had clearly been washed ahead of time - disappointing to someone from The big city that has come to expect a certain level of authenticity In their culinary adventures. All in all it was a wonderful experience....

When I came in with my family, we were adhering to modern Covid guidelines. We had our masks with slits in the middle for eating and drinking. My 6-year old son went to use the restroom when we were first seated. When he returned to the table, he had no mask. He blamed it on a lack of toilet paper. I don't know what he meant by that, you know how kids are. But when the food arrived, the head chef must have found that mask and was creative enough to put it into my son's dish. This head chef really knows how to personalize every meal. We're regulars and this isn't the first time something similar has happened. I always ask to meet the head chef but from what I understand, not even the staff has ever seen him. I once was told that the chef "might be looking for scrapings," but that's the most I've ever heard about him.

We'll be dining...