This Michigan Great Lakes Grill Where The Walleye Sandwich Is The Order Everyone Knows
Tucked along East State Street in Cheboygan, the Great Lakes Grill is one of those quintessential northern landmarks that proves Michigan comfort cooking still wins hearts through simple patience and genuine care.
While many modern eateries focus on elaborate plating and culinary trends, I’ve always believed that the most memorable meals in the North aren’t defined by foam or tweezers, but by the warmth of a dining room where the staff actually remembers your face.
It is a place where the atmosphere is seasoned by years of conversation and the steady rhythm of a kitchen that knows exactly what its community loves.
The regulars here don’t just come for the food; they come for lake fish done exactly right, hearty portions that ensure you won’t be searching for a midnight snack later, and a welcoming vibe that feels like a long-overdue hug from an old friend.
If you time your visit between 4:00 PM and 8:00 PM, Tuesday through Saturday, you’ll drop right into the happy, melodic bustle that a 4.4-star local favorite naturally collects.
For those seeking the best authentic Lake Huron fish dinners and top-rated local restaurants in Cheboygan, the Great Lakes Grill stands out as a must-visit destination for a true taste of Northern Michigan hospitality.
To make sure your visit is perfect, I’ve put together ten essential tips to help you order smart, read the local room, and zero in on that legendary walleye sandwich, a dish treated with the kind of reverence usually reserved for family heirlooms.
Whether you’re a lifelong resident or just passing through on your way to the Straits, these insights will ensure you eat like a local from the moment you step through the door.
Time Your Arrival Like A Local
The lights click on at 4 PM sharp from Tuesday through Saturday, and I’ve noticed that the lines can start forming almost immediately. Arriving just a few minutes before the doors open helps you settle in without that frantic rush, especially since that parking lot fills up faster than you’d expect.
Cheboygan evenings usually move at a pretty friendly, relaxed pace, but tables have a way of disappearing the moment everyone’s fish cravings align. I recommend scanning the daily rhythm; it’s the best way to avoid a long wait or ending up in a dim corner seat you didn’t really want.
The hosts here do a great job juggling walk-ins and phone calls, so a polite check-in is the move to keep your name at the top of the list. Bring a little bit of patience during those peak dinner waves, because the kitchen is back there working on made-from-scratch plates.
Your reward for a little bit of waiting is hot, fresh fish, crisp sides, and a relaxed start to your evening meal. Proper timing is really the only way to guarantee that your signature walleye sandwich lands on the table while it’s still sizzling from the pan.
Make The Walleye Sandwich Your First Question
Most locals treat the walleye sandwich here like a secret handshake, so don’t be shy, ask your server how the catch is running tonight. You’re looking for that perfect, lightly seasoned crust and a flaky fillet that practically melts, all tucked into a soft bun that doesn’t collapse under pressure.
I always find that a quick squeeze of fresh lemon keeps the flavor bright without hiding the natural taste of the fish. Great Lakes Grill really built its reputation on this kind of simple, well-cooked lake fish, and this sandwich is the gold standard for why they’re still so popular.
The portions here lean toward the generous side, which makes it the perfect setup for sharing a basket of fries or a massive baked potato. If you’re someone who prefers a lighter meal, just ask for the tartar sauce or dressing on the side so you can control the richness.
You should expect clean, honest flavors rather than a bunch of heavy, distracting seasonings. When the kitchen is really humming, that sandwich is going to arrive steaming hot with glassy-crisp edges that make you understand why the neighboring tables are all giving you those knowing nods.
Lean Into Fresh Whitefish Nights
On some evenings, the whitefish absolutely steals the show, and for good reason, the kitchen is known for cooking it to tender, delicate flakes. I love how they manage to get the edges just crisp enough while keeping the center of the fish incredibly moist and light.
Again, a bit of lemon and very gentle seasoning are all you need to let the whitefish speak for itself. It’s a clean taste that reminds you exactly which Great Lake is sitting just down the road from your table.
The house salads here are a surprise hit, arriving with hand-cut lettuce and homemade croutons, a small detail that regulars always seem to mention in their reviews. Pair that whitefish with a classic baked potato for a simple, satisfying plate that defines Northern Michigan dining.
Don’t be afraid to ask for extra butter and chives to keep the potato classic and balanced against the lean fish. When the room starts to buzz, you’ll see plates of whitefish landing all over the dining room, and that’s your cue to follow the crowd.
Start With Mushrooms If You Like Rich
If you’re the kind of person who likes a rich start to a meal, the fried mushrooms and onion rings here show up in a big way. They use a light, crisp breading that actually stays crunchy all the way down to the very last bite in the basket.
One of these baskets can easily feed a whole crowd, so I’d suggest pacing yourself if you know you’ve got a hearty entree on the way. A little sprinkle of salt and a quick dip in their house ranch is really all it takes to round out the experience.
There’s also some local lore about their stuffed mushrooms, which occasionally show up paired with shrimp and melted cheese. If you see those on the specials board, definitely confirm the details with your server to make sure they match what you’re craving.
The team back in the kitchen really appreciates a precise order when the dining room is slammed, so keep it simple. You’ll hear that satisfying crackle the second the basket hits the table, it’s the perfect way to stay busy while you plot out your main fish course.
Respect The Short Evening Window
The kitchen here operates on a pretty tight schedule, serving dinner only from 4 to 8 PM most nights, and they stay closed on Sundays and Mondays. I’ve found that this concise window is actually a good thing; it keeps the service focused and the portions very consistent.
If you’re traveling from out of town, you’ll definitely want to plan your day around these hours so you don’t end up disappointed at a locked door. It’s worth the extra bit of planning to make sure you get a seat at the table during that four-hour sprint.
I recommend calling ahead to check on the current specials or to confirm seating if it’s the middle of the busy summer season. The staff moves across the floor with a steady, high-energy pace, and a courteous check-in always makes the whole process smoother.
You’ll feel the pace of your evening finally settle down once you’re seated and that first round of bread arrives at the table. Good timing doesn’t just mean a shorter wait; it ensures you get the signatures like perch or walleye before they sell through for the night.
Try The Friday Fish Fry Energy
On Friday nights, the entire room hums with that classic Northern Michigan fish fry ritual that we all grew up with. You can expect to see baskets of cod, perch, or whitefish heading to almost every single table in the building.
The fry they use stays remarkably light and never feels heavy with oil, which is the secret to why you can actually finish the whole plate. It’s a deep-rooted tradition in lake towns like Cheboygan, and you can feel it in the easy, loud chatter between the staff and the regulars.
When the line starts to form out the door, my advice is to stick with the simple sides that the kitchen can get out fast. A scoop of coleslaw and a pile of hot fries keep the plate classic, balanced, and exactly what you were hoping for when you pulled into town.
You’ll probably find yourself planning a return trip before you’re even halfway through your first piece of fish. It’s fresh, it’s hot, and it’s completely unfussy, that’s the exact charm that has kept those doors swinging for so many years.
Order The French Onion Soup Before A Hearty Plate
Your glasses will probably fog up the second the French onion soup arrives, topped with a thick, gooey cap of melted cheese. It’s rich and savory without being overly heavy, making it the perfect way to warm up on a chilly northern evening.
I love dipping a piece of the house bread into the broth to make sure I catch every last bit of those sweet, slow-cooked onions. The homemade croutons and careful seasoning are the kinds of details that turn a simple soup into a standout starter.
Pair a bowl of this with one of their lighter fish preparations if you’re planning on saving any room at all for dessert later. Or, better yet, just split a bowl with a friend so you can still handle a large walleye entree.
Starting with the soup really primes you for the main event, whether that’s the walleye sandwich or the whitefish. It’s a sequence that seems to win over first-timers every single time, mostly because it just plain works.
Watch The Owner On The Floor
There is a very good chance you’ll see the owner, Sherie, moving between the tables and checking in on everyone herself. That kind of visible leadership keeps the service feeling grounded and attentive, even when the room is packed to the gills.
I’ve found that the staff introductions feel genuine here, which goes a long way toward making the whole room feel relaxed and friendly. When the owner is on the floor, you can bet the plates are leaving the kitchen hot and looking exactly right.
The kitchen’s obsession with “in-house” touches really shows in their breads, their dressings, and those famous salad toppings. Don’t be afraid to ask your server what was made from scratch that morning, they’re usually pretty proud to tell you.
You’ll likely get a very thoughtful suggestion from the staff, not some canned sales pitch they’ve been forced to memorize. It’s a small-town strength that benefits both the locals and the travelers who are just passing through on US-23.
Balance Hearty With Bright Sides
Since the plates here run pretty generous, I always try to pair the richer picks like the ribs or prime rib with a crisp, cold salad. Those house-cut lettuce leaves and crunchy croutons do a great job of freshening up every heavy bite.
And don’t ignore those lemon wedges that come with your fish; they’re there for more than just a pop of color. They keep the flavors focused and cut through the richness of the breading perfectly.
When the dining room is completely full, I’ve noticed that the simple sides, like a baked potato or steamed veg, tend to land the fastest. They’re reliable, well-seasoned, and they keep the rhythm of your meal moving along smoothly.
If you’re picky about your sauces, just request them on the side so you can personalize every single bite of your fish. It’s a great way to finish your meal feeling satisfied without feeling weighed down for the rest of your drive.
Mind The Queue And Communicate Clearly
On those extra-busy nights, clear communication with the staff is going to save everyone a lot of time and headache. Check in with the host immediately, confirm your name, and get a realistic estimate on how long the wait might be.
If you have a preference for a brighter table or if you have any accessibility needs, it’s always best to say so right up front. The service here runs with a lot of hustle, but the seating can get a bit bottlenecked when big groups arrive all at once.
Keeping your order concise and ready to go really helps the kitchen keep the courses moving for everyone in the room. I’ve seen that splitting an appetizer or sharing a side can actually smooth out the timing for the tables around you, too.
You’ll quickly notice that the courtesy culture in this room is pretty contagious; if you’re calm and friendly, the whole experience improves. By the time you’re looking at the dessert menu, you’ll feel like you’ve been a part of the neighborhood rhythm for years.