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Why Michael’s made the SteakMap list

Indian River sits in the northern Lower Peninsula, about half an hour south of the Mackinac Bridge, in a village of roughly two thousand people. Michael’s carries a 28oz dry-aged Wagyu ribeye.

That is not a sentence you expect to write about a tavern this far north. Dry-aging wagyu is a genuinely serious thing to attempt — the fat that makes wagyu wagyu also makes it trickier to age — and at 28oz it is a shared plate rather than a novelty portion.

The board

Everything is served a la carte and seasoned with the house rub. Beyond the dry-aged wagyu there is a 14oz Prime New York strip, a 12oz Prime ribeye, filet mignon at 6oz and 8oz, and a 16oz pork chop.

Worth noticing in the pricing: the 12oz Prime ribeye undercuts both filets. Ribeye is the more marbled and more flavorful cut, so on this menu the best-eating steak is also among the cheapest — which is unusual and worth knowing before you order.

Enhancements include béarnaise, a blue cheese crust and classic Oscar style.

The setting

Michael’s runs Maggie’s Silo Bar, an outdoor bar built into a silo with the full beer and cocktail list and, by the restaurant’s own account, the views to match. It keeps the same hours as the dining room.

For anyone driving north toward the bridge, this is the last serious steak before Mackinac.

Menu prices

As published by Michael’s, August 2026: 28oz dry-aged Wagyu ribeye $132, 14oz Prime New York strip $65, 8oz filet $54, 6oz filet $44, 12oz Prime ribeye $41 and the 16oz pork chop $33. Steaks are a la carte, so plan for sides separately.

See every dry-aged steakhouse in Michigan, or read the guide to the best steakhouses in Michigan.