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What Brann’s does

Holland is a lakeshore town that fills up in summer and again every May for Tulip Time, and it has more upscale dining than its size suggests. Brann’s is not competing with any of it. This is the family steakhouse you go to on a Tuesday.

The sizzler

The house dish is a marinated sirloin sent out on a hot platter still cooking — what the family calls Michigan’s Original Sizzle, dating back to the first John Brann’s Steakhouse in Grand Rapids around 1960. The Brann family has been in West Michigan hospitality since 1938, and there are seven Brann’s locations across the state.

The sizzler is offered at 6, 8 and 11 ounces, all of them including two signature sides and the yeast rolls the restaurant is genuinely known for.

The beef

Brann’s serves specialty-sourced USDA Choice Angus, aged and cut to the family’s traditional specifications for more than sixty years. It is Choice rather than Prime, stated plainly on the menu, and priced accordingly — an 11oz sizzler with two sides runs about what a single side costs at a Detroit chophouse.

The larger cuts are a 16oz bone-in Kansas City strip and prime rib in 8 and 12 ounce portions. A 7oz filet mignon is the top of the board.

Menu prices

From the Brann’s menu, August 2026: Sizzler 6oz $17.99, 8oz $18.99, 11oz $21.99; 8oz prime rib $21.99; 16oz bone-in KC strip $29.99; 12oz prime rib $29.99; 7oz filet mignon $39.99. The menu notes prices and availability vary between locations.

Read the guide to the best steakhouses in Michigan.