This Welcoming Michigan Restaurant Serves Lobster Rolls People Travel Across Michigan To Get
I’m pretty sure my soul left my body for a second when I caught the scent of Goody’s from three blocks away. It’s this wild mix of Lake Michigan’s cold, sharp spray and a literal fountain of hot, melted butter. This isn’t some stiff, overpriced bistro, it’s a tiny Anchor Place window where you’re basically eating on a picnic table.
The vibe is total “Great Lakes meets East Coast,” with the constant slap-slap of sailboat rigging in the background and the sound of people actually putting their phones down to tear into a crab cake.
Michigan travelers looking for an authentic seaside vibe will lose their minds over these low-key spots where the seafood tastes like a high-end vacation.
I ended up hovering over my roll like a protective parent because the brioche was so perfectly toasted it felt illegal. If you’re heading to Frankfort, skip the fancy sit-down spots, and find a spot on the wood to watch the big lake do its thing.
Order The Right Lobster Roll Style For Your Mood
The menu at Goody’s Lobster Shack forces you to make a choice that matters, the warm, buttered Connecticut Style or the chilled, lightly dressed Maine Style. The lobster meat is sweet and abundant, tucked into a split-top bun griddled until the sides go perfectly crisp.
Whether you choose warm butter or lemon-kissed mayo, the topping supports rather than smothers, so the lobster stays bright and fresh.
History shows this team spent years chasing authentic New England flavors while living on the Great Lakes side, and that dedication shows in the restraint. Lines can form during the weekend rush, so make your decision before you reach the service window.
You will taste the difference in temperature, texture, and seasoning between the two versions. If you want the meat to shine, ask for light butter, and eat quickly so the bun stays sturdy under the weight of all that seafood.
Guard The Toast, Bun Texture Makes The Bite
That first bite gives a satisfying crackle from the bun’s seared edges, then the lobster moves in with clean, oceanic sweetness. That contrast is the hook that brings people back.
Local reviews often mention the base of the bun getting wet if you linger too long, and they are right, so don’t spend too much time admiring the presentation.
The griddle work is classic and never greasy, with a measured amount of butter that adds flavor without the mess. It is a technique borrowed from coastal stands that understand bread is architecture.
I appreciated the restraint because the roll never felt heavy or oily. A common habit is splitting with a friend, eat the first half at peak crunch, then slow down for the rest.
Know Your Sides And Extras Without Crowding The Star
The fries arrive hot and assertively salted, a savory counterpoint to the lobster’s natural sweetness. If you want more zing, the pickle slaw has a briny snap that refreshes your palate between rich bites.
On cooler days, New England clam chowder is creamy and familiar, a warming anchor, though opinions on thickness vary among regulars.
The kitchen keeps sides simple so lobster remains the headline act. I like a generous squeeze of lemon over everything, then a long sip of iced tea to reset the taste buds.
It’s a small ritual that steadies the pace of the meal. If you’re salt-sensitive, mention it at the window, the staff will usually accommodate or steer you toward slaw instead.
Crab Cakes Worth A Deliberate Detour
These crab cakes lean juicy and well seasoned, with enough crust to anchor a fork without turning dense. You taste crab first, then a quiet herbal push. Portions are sensible, not tiny, and they work as a shareable starter for lobster roll missions.
Locals praise them for texture discipline, a small feat for a busy window. The kitchen keeps the exterior crisp by avoiding heavy garnish that steams everything. That decision shows care.
Visitor habit: skip extra wet toppings if you plan to linger. Let the lemon and house sauce do the lifting. If a roll feels like too much, two cakes and slaw make a focused, satisfying plate.
Chowder, Bisque, And The Weather Call
The weather in Frankfort often dictates the order, cloudy days beg for chowder, sunny afternoons pull you toward lobster bisque. Both soups carry a clear East Coast echo, chowder with potatoes and clams, bisque with a richer, velvety lobster focus.
Seasoning stays restrained, so you can tune the bowl with lemon or cracked pepper.
Goody’s built its reputation by importing coastal techniques, then adjusting them for Great Lakes expectations. Because soup preferences are personal, I suggest a small cup before committing to a full meal.
It frames the experience without overwhelming your appetite, especially if you plan to walk through town or along the pier afterward. Think of soup as the warm-up act for the main event.
Shrimp Po Boy That Respects Crunch
A shrimp po boy succeeds on snap and bread, and here the shrimp stay lively under a thin, crispy crust. Lemon aioli balances without drowning the sandwich.
It’s bright, slightly peppery, and quietly addictive if you want a break from lobster.
These po boys carry a cross-regional story, a Gulf Coast spirit with a Northern focus on clean fry oil. That discipline keeps the finish light and non-greasy, which is harder to find than it should be.
You can split one as a savory warm-up. To keep it at its best, eat immediately to protect the crust, and if you’re walking to the beach, ask for tomato on the side.
Timing The Line And Securing A Table
A late lunch often beats the heavy dinner rush, especially on bright summer weekends when M-22 traffic funnels hungry travelers into Frankfort. Seating is strictly outdoors, simple picnic tables with umbrellas, so come prepared for wind or sun.
Bring layers and a favorite hat, then relax into the lakefront rhythm.
The crew is friendly and highly focused, though staff can run quite young during peak summer. Expect a small wait, and avoid micromanaging at the window, clear orders help move the line for everyone.
A veteran habit is claiming a table only after you place your order, not before. Turnover is steady, and the view of the water is better than any indoor lobby you’ll find nearby.
Respect The Price, Focus On Value
Lobster travels a long way to reach Northern Michigan, so prices align with market reality. Visitors note rolls can run in the low thirties, and portions reflect that with a substantial amount of meat.
When the bun crackles and the lobster tastes this sweet and clean, the math starts to feel fair.
This stand held quality through seasonal swings and shifting supply chains. The butter costs what it costs, but technique stays consistent.
Value lives in execution, not discounts. For the best experience per dollar, skip extra sides you won’t finish and invest your appetite in the roll.
Pairing with slaw instead of heavy fries can leave you satisfied rather than sluggish, making the scenic drive feel worth it.
Seasonal Quirks And What To Expect
A sudden Lake Michigan breeze can turn a warm afternoon chilly in seconds, and that changes how food behaves. Warm buttered rolls cool down fast in wind, while chilled rolls stay steady.
On very hot afternoons, brioche can soften quicker than usual, so plan with the sky in mind.
Goody’s operates with a seasonal pulse, drawing travelers looping from Frankfort toward Glen Arbor. Expect lines on holidays and a calmer vibe midweek.
Even as crowds shift, the roll’s character stays the same. I find the small unpredictabilities of outdoor dining part of the charm.
Bring sunglasses and patience, when your name is called, the world narrows to toasted bun and fresh breeze as your best seasoning.
Beyond The Roll, Fish And Chips, Scallops, And More
If you’re looking for something beyond the signature roll, the fish and chips arrive perfectly crisp with a tender, flaky interior; ideal for anyone wanting comfort food that doesn’t feel heavy. The scallops are another highlight, showing a confident sear with caramelized edges and custardy centers.
You’ll also find rotating offerings like clam strip rolls or veggie wraps, each prepared with a surprisingly light hand for a “shack.”
The high level of training in the kitchen peeks through in the balance and restraint of every dish, keeping the flavors precise and intentional.
If someone in your travel group is a bit lobster-shy, they will still find plenty to love here. It is a remarkably generous menu for such a small physical footprint.
Before you make the drive, it is always smart to confirm the current daily offerings on their website, as items can shift based on what’s fresh and available. Sharing a secondary dish among the table is the best way to ensure everyone gets to taste the full range of the menu.