I used to think I hated bourbon. Turns out, I did not hate bourbon. I hated bad bourbon, cheap shots, and drinks that buried the whiskey under a fruit salad. For a long time, bourbon was just one of those bottles on the shelf. I knew people liked it. I knew some people talked about it like it was important. But if I am being honest, I did not really understand the difference between bourbon, whiskey, and Scotch other than the fact that I thought I hated Scotch even more than

When we say local produce, we actually mean local. Adams farm is located at 10701 Adams Road Clarklake, MI 49234 (517) 529-9819 adamsfarm1837@gmail.com Just down the road from The Deck Down Under in Jerome, Michigan, sits a family farm with roots stretching back nearly 190 years. Adams Farm has been in the Adams family since 1837. To put that into perspective, Michigan had only become a state a few months earlier. Today, nearly two centuries later, the farm remains in the fam

What Is New England Clam Chowder? New England clam chowder is the classic white chowder most people picture when they hear the words “clam chowder.” It is rich, creamy, hearty, and built around clams, potatoes, onions, and a milk or cream base. Many traditional versions also include salt pork or bacon, which adds that smoky, savory depth that makes the whole bowl feel warmer before you even pick up the spoon. This is the chowder that feels like coastal comfort food. It is the

Some foods are simple because they are basic. A lobster roll is simple because it has to be. When you are working with real lobster, there is nowhere to hide. No heavy sauce. No pile of filler. No big stack of toppings trying to distract from the main event. A great lobster roll is about sweet lobster meat, the right bun, the right temperature, the right texture, and enough restraint to let the lobster be the reason you ordered it in the first place. At The Deck Down Under, w

Some foods make sense right away. A lobster roll? Of course. A smash burger? Obviously. A burger with chopped green olives and creamy mayo sauce? That one takes a little more explaining. But if you grew up around Michigan, especially near Flint, Lansing, or Grand Rapids, the olive burger is not strange at all. It is comfort food. It is regional pride. It is salty, creamy, messy, and somehow exactly right. And for Buns Out Wednesday at The Deck Down Under, we are giving that s

Dozen Raw Oysters There is an old saying that you should only eat oysters in months with the letter “R.” September. October. November. December. January. February. March. April. That rule has been passed around for generations, and like a lot of old food rules, it started for a reason. Before modern refrigeration, fast shipping, shellfish monitoring, and today’s cold-chain standards, warm-weather oysters could be a bigger gamble. They were harder to keep cold, harder to move

At The Deck Down Under, we believe a great burger is only as good as its details. Yes, the beef matters. The seasoning matters. The grill matters. The toppings matter. But there is one part of a burger that too many restaurants treat like an afterthought: the bun. We do not. The Importance of Quality Buns That is why we drive for our burger buns from Grand River Bakery inside Manchester Market in Manchester, Michigan. Could we buy a cheaper bun from a giant foodservice truck?

At The Deck Down Under, we talk a lot about seafood, oysters, lobster rolls, steaks, and chef-driven food, but there is another part of our menu that deserves its own spotlight: the burger. A great burger does not start on the grill. It starts at the farm. That is why we are proud to use beef from Pleasant View Beef in Jonesville, Michigan. Pleasant View is not some mystery-box supplier from three states away. It is a Southern Michigan family farm with deep local roots, gener

The Deck Down Under is an independent seafood authority in southern Michigan for fish fry, lobster rolls, oysters, fresh seafood, steaks and cocktails.

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