This Michigan Supper Club Has Served Incredible Prime Rib Under The Radar For Years

Prime rib this good should have a waiting list stretching down the block. Somehow, this old-school Michigan favorite has stayed surprisingly under the radar.

Inside, thick cuts arrive hot, tender, and full of flavor. Classic sides keep dinner familiar, while a relaxed dining room makes every visit feel easy. Personally, I would take a place like this over a trendy steakhouse any night.

Michigan has no shortage of celebrated restaurants, yet this longtime favorite proves some of the best meals never need much attention. Regulars already know which nights to arrive early and what to order once they sit down.

People travel around the state chasing famous food stops. This one has spent years doing something much simpler. It serves excellent prime rib, treats guests well, and gives diners every reason to return before everyone else catches on.

Charbroiled Prime Rib Keeps Regulars Coming Back

Charbroiling creates a flavorful crust that seals in the natural juices of each prime rib cut. The kitchen prepares this signature dish with careful attention to temperature and timing.

Many diners order the same cut every visit because consistency matters when a meal becomes tradition.

The prime rib arrives with zesty horseradish sauce that adds a sharp contrast to the rich beef. Portions run generous, often leaving guests with enough for another meal.

The meat’s tenderness allows even a butter knife to glide through each slice.

Mode’s Bum Steer is located at 125 E State St, Traverse City, MI 49684. The restaurant opens Tuesday through Thursday from 11 AM to 11 PM, with extended hours on Friday and Saturday until midnight.

Long-time patrons appreciate that the prime rib quality has remained steady through the decades, making it worth planning a meal around.

Fifty Years Of Steakhouse History Still Fill These Tables

Bob and Anita Mode opened the restaurant doors on April 7, 1975, establishing what would become Traverse City’s longest-running family-owned dining spot. The building itself carries even deeper roots, having housed Hoolihan’s Bar back in 1902 when it secured the city’s very first liquor license.

That historical foundation adds character to every meal served today.

Anita Mode continues to operate the establishment alongside her daughter Skylar, keeping family values at the heart of daily operations. Some staff members have worked at the restaurant for two, three, or even four decades.

This longevity creates a welcoming atmosphere where servers remember regular customers and their favorite orders.

Recognition from Traverse Magazine as the city’s best kept secret and praise from the Detroit News as Michigan’s best restaurant confirm what locals have known for years. Multi-generational loyalty runs strong, with grandparents bringing grandchildren to share the same dining experience they enjoyed decades earlier.

Black Angus Cuts Make Choosing Dinner Difficult

Premium Black Angus beef forms the foundation of every steak on the menu. The charbroiling method applies to each cut, creating that signature exterior texture diners expect.

Options range from an 8-ounce center cut filet for lighter appetites to a massive 24-ounce porterhouse for serious beef enthusiasts.

The 11-ounce Garlic Peppercorn Sizzler offers bold seasoning for those who enjoy extra flavor. New York strip lovers can choose between a 12-ounce portion called Anita’s Cut or step up to the 16-ounce Bob’s Cut.

A 22-ounce T-bone provides another substantial option.

Each steak gets prepared to the requested temperature, from rare to well-done. The variety means groups with different preferences can all find something satisfying.

Deciding between cuts becomes the hardest part of the evening, especially for first-time visitors who want to try everything. Which size and style will you pick when faced with so many tempting choices?

Classic Steakhouse Sides Complete Every Plate

A fluffy baked potato accompanies many main dishes, arriving hot with butter melting into the tender interior. The wedge salad has earned its own following, with crisp iceberg lettuce supporting generous portions of blue cheese dressing.

Thick slices of Texas toast provide a buttery companion for soaking up steak juices.

Crispy onion rings deliver satisfying crunch alongside tender beef cuts. Loaded potato skins come topped with savory bacon and melted cheese, creating a hearty addition to any meal.

Coleslaw offers a cool, tangy contrast, while golden French fries remain a reliable choice.

These traditional pairings complement rather than compete with the main attractions. The sides arrive fresh and hot, prepared with the same attention given to the steaks.

Some guests order extra sides to share family-style, turning dinner into a communal experience. The combination of classic options means everyone at the table finds something familiar and comforting.

Housemade Sauces Give Each Cut Extra Character

Fine herbs and quality ingredients blend together in sauces and dressings prepared right in the kitchen. This commitment to housemade condiments sets the restaurant apart from places that rely on bottled alternatives.

The blue cheese dressing earns particular praise from guests who appreciate its chunky texture and bold flavor.

Horseradish sauce provides a piquant kick that enhances the rich prime rib without overwhelming it. Tartar sauce and red sauce accompany seafood selections, each made fresh to complement specific dishes.

The care taken with these small details elevates the overall dining experience.

Servers bring sauces alongside main courses, allowing diners to customize their meals. Some guests request extra portions to take home, hoping to recreate the restaurant experience in their own kitchens.

The housemade approach reflects a dedication to quality that extends beyond the main proteins to every element on the plate.

Perch And Walleye Offer A Great Break From Beef

Fresh Canadian walleye arrives seasonally from the northernmost shores of Lake Superior, bringing pristine quality to each fillet. Guests can request this fish fried, broiled, or blackened based on personal preference.

The preparation method changes the texture while maintaining the delicate flavor that makes walleye a regional favorite.

Fried freshwater perch provides another excellent option for seafood enthusiasts. The menu expands beyond these local catches to include Atlantic salmon, baked Shrimp De’Jonghe, fresh scallops, blackened Ahi tuna, and twin lobster tails.

Each seafood selection receives the same careful preparation as the beef offerings.

These alternatives prove that a steakhouse can excel beyond its namesake category. Diners who prefer lighter proteins or want variety on return visits find plenty of satisfying choices.

The seafood options also accommodate groups where not everyone craves red meat, making the restaurant suitable for diverse dining parties.

Fresh Ground Sirloin Turns Burgers Into A Main Event

Starting with 92 percent lean sirloin makes these burgers stand out from typical ground beef patties. The meat gets ground fresh daily from Oleson’s, a local grocery store that supplies quality ingredients.

This daily preparation ensures optimal texture and flavor in every burger served.

The Steer Burger allows customization with additions like cheese or grilled onions. The McMode Burger comes fully loaded with Canadian bacon, American cheese, McMode Sauce, crisp lettuce, and fresh tomato.

Both options deliver substantial portions that satisfy hearty appetites.

The commitment to fresh grinding elevates a simple menu item into something memorable. Many steakhouse guests overlook burger options, but here the quality justifies ordering one as a main course.

The fresh sirloin approach demonstrates that even casual items receive serious attention in the kitchen. Who knew a burger could compete with prime rib?

No Reservations Means Arriving Early Pays Off

The first-come, first-served policy means planning ahead takes a different form here. Without reservations available, timing becomes the key strategy for securing a table.

Some diners report short waits during off-peak hours, while others recall waiting over an hour during busy periods.

Arriving during less popular times may help guests get seated more quickly. The staff moves with practiced efficiency, aiming to turn tables without rushing anyone through their meal.

Bar seating sometimes offers faster access for individuals or couples willing to dine at the counter.

This traditional approach keeps the restaurant accessible to walk-in guests rather than those who plan weeks ahead. The no-reservation policy also means spontaneous visits remain possible for locals and tourists alike.

Weekend evenings and special occasions tend to draw the largest crowds, so weeknight dinners might offer easier access. The wait becomes part of the experience, building anticipation for the meal ahead.

Word Of Mouth Has Kept This Place Busy For Decades

Genuine recommendations from satisfied diners have sustained the restaurant’s popularity far longer than any advertising campaign could achieve. Traverse Magazine called it the city’s best kept secret, while the Detroit News named it Michigan’s best restaurant.

These accolades confirm what regular customers have been saying for years.

Multi-generational connections run deep, with families returning year after year to share meals and create new memories. Some staff members have served the same families across multiple decades, creating personal bonds that extend beyond typical customer service.

This continuity contributes to the warm, family-like atmosphere that keeps people coming back.

Consistent quality and genuine hospitality form the foundation of this enduring success. The restaurant has avoided trendy changes, instead focusing on perfecting classic preparations.

Long-term employees bring institutional knowledge that newer establishments cannot replicate. This combination of factors creates a dining experience that feels both timeless and reliable, exactly what guests seek when choosing where to spend their evening.