The ingredients used at Terrain speak of place: Michigan-grown apples and heirloom squash, maple syrup, asparagus, ramps, strawberries, peaches … “The emphasis is really about what’s here,” says Chef Randy Minish. “What can be done with what’s here and celebrating the value of the region.”
And what’s created with those ingredients is indeed special. Chef Randy brines pork chops with cider from neighboring Bee Well, makes coffee ice cream using Mundos Roasting’s beans and sources peppers from Grass Lake Organics for chili-infused tequila. The menu is constantly rotating depending on what’s in season and new items Randy discovers, like Michigan-made vinegars and barrel-aged soy sauce.
Photo by Dave Weidner
Photo by Dave Weidner
Photo by Dave Weidner
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The Minish siblings—Randy, Jenna and Shana—grew up in Bellaire, and they each spent stints at the now-closed Lulu’s Bistro as teens. Shana started at Lulu’s in 2001, the year it opened. “I was young and I was learning a lot about food and wine—it was a really educational time,” she says. Jenna agrees, adding that it was her “first immersion in real food culture, something more than a good burger.” For Randy, Lulu’s was where he learned to love to cook, working with owner Michael Peterson who went on to open Siren Hall in Elk Rapids (now American House Wood Fired Pizza). Randy graduated from the Great Lakes Culinary Institute, taking jobs in Detroit and San Francisco before moving back to Bellaire.
Photo by Dave Weidner
When the Lulu’s building became available, it was kismet, and Terrain opened in May 2019. The logo, a twist of ramps and sumac, speaks to the northern woods in which the Minish siblings spent their summers. The atmosphere is comfortable and welcoming. It’s a spot for birthdays and anniversaries but also a place to grab a bite after you’ve finished a hike, spent an afternoon on the lake or hit the ski slopes; a restaurant of this region and for this region.
Visit Terrain at 213 N. Bridge St. in Bellaire or learn more on the official Terrian website.
