Editor’s note: This article was published in Grand Traverse Scene magazine’s Holiday 2025 issue. Pick up a free copy at area hotels, visitor’s centers, chambers of commerce or at the Record-Eagle building on Front Street. Click here to read GT Scene in its entirety online.
Owner name: Tony West
Business: Locals Lake Leelanau
Location/Address: 112 E. Philip St., Lake Leelanau, MI 49653
Phone number and website: 231-994-2099, localsll.com
What is your background in the restaurant business?
My family has always been involved in restaurants. I can remember being very young and spending time with my grandparents, who were always involved in some type of restaurant management. My mom also waitressed in restaurants, and helped to manage restaurants, so I always enjoyed the interpersonal aspect of the industry
I started working on my 14th birthday working at Burger King. Right away, I was working in the commercial fast-food industry — it’s very fast paced. You learn really quickly that you have to work together and get the job done.
At 15 years old, I began barbacking and busing at Niko’s Bar in Alden, and I really enjoyed it. It was my first introduction to the full food-and-beverage side of restaurants, tables, service and communication.
So that’s kind of where I started, but I’ve never not worked in the food industry. I’ve always had a bartending job, managed a restaurant or had some sort of serving job. I always stayed involved with it. I thought it was something that was almost therapeutic to me — to be able to be around people and just share fun, involvement, energy, love and connection; all the things that really just drove my passion for that interpersonal connection of the industry.
How did you come up with the idea to have the menu based on local residents and landmarks?
The idea was that I saw what the foundation of previous generations set for us future generations. Every small town has a story, but I’m really biased to Lake Leelanau and to this area. I feel like Lake Leelanau, Leland, Sutton’s Bay — really the whole Leelanau Peninsula — is the heartbeat of our county.
Being immersed in the community, I recognized that telling the story of locals was the vision for the restaurant’s name. So that’s why each of the menu items are named after local legends, farms or events — like the Polka Fest or Richard’s Walleye Tacos. That’s also why I reached out right away, when I had the concept in my head, to the Leelanau Historical Society.
The Leelanau Historical Society has been awesome to collaborate with. They loved the idea, and I wanted their mission and story to be heard too, because they’re the true storytellers. They can tell you about each of the villages, the communities, the special thing. So, we created a direct link and QR code on the menu to tell the story of each of the menu items.
What’s your favorite item on your menu and why?
I have kind of a top three — it goes back to there’s three sides to every story working in the restaurant industry.
I would say one of my favorites is Richard’s Walleye Tacos. Lake Leelanau is prevalent for the Walleye Fishery, and Richard Plamondon ran the Lake Leelanau Walleye Tournament for many, many years. He and Sue [Richard’s wife], being the proprietors of Dicks Pour House for many years, transformed a bar into a full restaurant. I love that one because I think Richard’s vision was really unique and monumental. Before that, after Labor Day, everything in Lake Leelanau would shut down, it was desolate. When food was introduced to Lake Leelanau, everything changed.
Emelia’s Prosecutor Poppers are another favorite — bacon wrapped jalapeño poppers named after Emelia Schaub. She was an amazing woman that just really paved the way, not just as a county prosecutor, but as a leader during a time when women weren’t often seen in those roles. So her story, people look up to it, and it’s incredible.
Finally, I love our pizzas. They’re unique and different from other places, which is what I wanted. Dick’s Pour House and Nittolos have great pizzas, but ours are distinct — not only in how they’re cooked but in their inspiration. All our pizzas are named after tugboats that used to come up the Narrows and Lake Leelanau during the logging years.
What has been the most challenging thing in starting your own restaurant?
I can think of a lot, but I don’t really see them as challenges, more as opportunities. Each day brings something new, and I try to focus on turning those challenges into opportunities.
If I had to name a challenge, it would be taking a building that already had an established business in it and recreating it to make something new that people would love.
What vision did you have for Locals when you were in the conceptual phase of planning?
Community, family and just fun. I wanted all of that to be the foundation for my staff and for the people that walked through the door. I wanted people to feel like they’re a part of something. I also wanted them to know that when they spend money here, it’s not just dollars and cents — it’s an investment into community and connection. That’s really important to me.
Where did you get the idea to cross retail with your restaurant?
Along with the local food concept, I wanted to highlight local retailers. There are so many amazing small businesses — creating things like lipstick holders in their basement, tote bags, or candles that smell like Lake Leelanau. These are entrepreneurs that make things unique in our region.
It goes back to supporting the community of entrepreneurs by providing a platform for their products. And we do a Sunday Small Business Spotlight on the restaurant’s Facebook page. Every Sunday, we feature a different business or product, and that’s been a really fun and unique addition.
How has business been since you opened?
Business has been great — we’ve felt a lot of support. We also do a ton of events, not just having the on-site retail and dining, but catering as well. That’s been a big piece of our business and added extra fun and experience for the staff. So I’ve been very grateful for the business.
What is your favorite memory so far with your restaurant?
My favorite memory was our welcoming party/grand opening, which had family, friends and local community — people that we wanted to see on our opening day. That was really amazing. And then I would say, after our first opening night, that was so special. We (the staff and him) all sat together after closing and said, ‘Wow, here we go.’ That moment was really special. And already, just in the first six months of business, there have been so many great memories.
Since you are a local resident yourself, what’s your favorite place to visit in your free time?
I love hiking, and so I spend a lot of time in the sand dunes with my family, or on the beach. I love Good Harbor Beach. So I would encourage anybody, local or not, to find a hiking trail, and if there’s one you haven’t found or you see a path, hike it — it’s going to be worth it.
I also love to golf. Anytime I get a chance to play one of the local courses, I take it.