Unearth The Voyage
As the light fades over West Bay, plates of whitefish start landing on tables by the windows, crisped just enough to crack under a fork. At Harrington’s By The Bay, the room feels nautical without trying, and the lake does most of the talking.
People come for the fish, stay for the view, and time stretches a little longer than planned.
The Signature Parmesan Crusted Whitefish
You come here for whitefish, and this is the plate regulars point to with a grin. The parmesan crust lands thin but crisp, sealing in buttery flakes that part with a nudge of your fork.
A squeeze of lemon brightens everything, especially alongside garlicky green beans and mashed potatoes that taste like they were whipped minutes ago.
Sit by the windows if you can. Watching sunlight ripple across West Bay while the crust crackles is half the pleasure.
Servers know the pacing, so the fish arrives hot, crust intact, not soggy, not overworked. If you prefer a side swap, the parmesan risotto is a rich, fitting echo that still lets the fish lead.
Order a glass of local chardonnay or a crisp pilsner to keep the finish clean. If you want to share bites, pair it with bacon wrapped shrimp to contrast textures.
This is the dish to measure other whitefish by in Traverse City.
Beer Battered Cod With Truffle Fries
If crispy is your love language, the beer battered cod makes a strong case. The batter fries into a light, audible crunch, revealing moist, flaky fillets that do not drip oil.
A bright tartar sauce leans dill-forward, and a lemon wedge cuts through the richness without muting the beer notes.
Truffle fries are the ringer here. They land hot and aromatic, with just enough truffle to tease, not overpower.
Ask for them extra crisp if you like defined edges. The basket presentation feels casual, but the timing is dialed, arriving quickly so the batter does not steam itself soft.
Grab a booth near the fireplace on chilly evenings. The warmth, a gin and tonic, and the salty perfume of the fries make an effortless combo.
It is a satisfying pivot if someone in your crew wants fried comfort while others chase whitefish or walleye.
Pan Seared Walleye and Risotto
When the table wants something a touch more refined, walleye is your move. The sear brings a delicate, lacey crust, and the flesh stays pearly and sweet.
Paired with parmesan risotto, it reads comfort, but each bite stays buoyant thanks to a finish of lemon and herbs.
Servers often recommend a white with lift, like a local riesling. They are right.
The acidity threads through the risotto and keeps the fish vivid. Vegetables tend to be seasonal, often squash and zucchini with just enough char to contribute aroma without stealing the show.
If you plan a sunset cruise on the Tall Ship Manitou, an early dinner here sets the tone. Portions feel balanced, not heavy, so you can stroll the shoreline afterward.
Ask for the kitchen to hold the sauce light if you prefer a pure sear, and they will usually nail it.
Whitefish Pate To Start
Whitefish pate sets the mood and tells you the kitchen respects the lake. It arrives chilled, creamy, and lightly smoky, ready for warm baguette toasts that crackle at first bite.
Pickled onion brings quick relief and makes the richness addictive rather than dense.
This is ideal with a glass of local bubbly or a crisp lager. It invites sharing, sets an easy pace, and keeps conversation rolling while you watch sailboats drift by.
If you spot a fireplace seat open, grab it, then let the pate anchor a lineup of small plates.
On weekends, pace yourself. Two appetizers can easily rival an entree in satisfaction.
The pate does a fine job hinting at what the restaurant does best: letting Great Lakes fish speak clearly while tuning texture and acid so each bite lands clean. You will want a second round of toasts.
Bacon Wrapped Shrimp Crowd Favorite
This appetizer gets name-checked in reviews for good reason. The shrimp are plump, the bacon is lacquered with a sweet-salty glaze, and the edges crisp without going brittle.
A little char perfume sets you up for a sip of something cold and citrusy.
It is a smart share for mixed groups, bridging seafood lovers and steak fans. The portion size works for two to four people depending on hunger.
If you plan on whitefish after, split this plate to leave room. Truffle fries on the side make a playful duet of smoke and aromatics.
Grab a bar seat on locals night if you enjoy energy and quick refills. Staff keeps the pace friendly, and you will likely overhear tips about the day’s best tables.
If you like heat, ask for an extra kick from the kitchen. They will usually accommodate.
French Onion Soup and Butternut Squash Bisque
On a blustery day, the dining room’s stone fireplace plus a crock of French onion soup feels tailor-made. The cheese cap pulls in ribbons, and the broth leans savory-sweet, balanced by deep onion fond.
For something silkier, the butternut squash bisque slides across the spoon with gentle sweetness.
Locals often use soups as a warm-up before fish or steak. Ask the server which batch is hitting today, and they will be candid.
If you prefer less sweetness, a sprinkle of salt or a dash of pepper recalibrates the bisque quickly, and a bright white wine neutralizes the finish.
Sit near the open kitchen for a view of the action. The cadence of ladles and broilers is comfort in itself.
Paired with a side salad and warm bread, either soup comfortably sets you up for an evening by the bay without weighing you down.
Steaks, Short Rib, and Surf n Turf Moves
While fish stars, Harrington’s handles beef with quiet confidence. The ribeye arrives with a char ring and a juicy pink center if you ask mid rare.
Braised short rib is the sleeper hit, fork-tender with a glossy jus that clings to mashed potatoes without drowning them.
Surf n turf configurations make sense here. Pair a petite steak with bacon wrapped shrimp or crab cakes for contrast.
The kitchen hits timing well so both proteins land hot and synchronized. If you are celebrating, grab a booth by the window and ask for pacing that matches your conversation.
Prices sit in the $$ range, reflecting the bay view and careful execution. Portions feel right-sized, so dessert remains in play.
If you are sensitive to salt, mention it when ordering sauces. The staff listens, and plates usually arrive exactly tuned to your preference.
Locals Night at the Bar
There is a rhythm on locals night you can feel as soon as you step in. The bar hums, conversations overlap, and the team keeps service crisp without hovering.
It is an easy way to get a read on favorite plates and seasonal tweaks before you commit to entrees.
Order truffle fries as a bar snack and a glass of local wine. The region’s wineries shine, and several labels make regular appearances.
If you want a quieter nook, scan for a high-top near the windows, where bay reflections soften the buzz. Staff will happily guide you to a sweet spot.
Traverse City’s tourism has climbed in recent years, with Grand Traverse County lodging taxes reflecting steady post-2020 rebounds. That means popular nights fill fast.
A quick call ahead helps, especially during summer and fall color weekends. Locals night blends community and hospitality in a way that feels sincerely northern Michigan.
Bay View Seating Strategy
Windowside tables are the prize, and timing helps you win them. Arrive just before dusk, ask politely, and mention you are happy to wait.
The staff is accommodating when they can be, and the payoff is a shifting watercolor of sky that makes simple plates feel special.
Traffic near construction zones can slow approach, so pad your arrival. If you are meeting friends, the bar is a comfortable holding pattern with good sightlines to the water.
On chilly days, the fireplace adds glow, making interior tables feel cozy rather than second best.
Request pacing that aligns with the sunset. A shared appetizer, soup split between two, then entrees as the light drops sets an easy arc.
The view is part of the meal here, and with a little planning, you will catch the bay glittering without rushing through dessert.
Service, Timing, and Insider Tips
Service trends friendly and attentive, with standout servers remembered by name in reviews. If you like space to talk, say so.
They will glide in and out on cue, keeping drinks refreshed without interrupting. For families, ask about kid friendly tweaks, like simple sides or milder seasoning.
Reservations are smart on weekends and during peak seasons. If you encounter construction traffic, call the host to update your ETA.
They understand. Parking is straightforward but fills at prime hours, so arrive a few minutes early to avoid a scramble.
Order strategy: share bacon wrapped shrimp, split a soup, then commit to whitefish or walleye. Ask for risotto if you want a richer ride, or green beans and mash for classic comfort.
A balanced plan ensures you leave satisfied, not stuffed, and still eager for a bayfront stroll.
Why Whitefish Here Matters
Whitefish is Michigan’s calling card, and Harrington’s prepares it in a way locals recognize as honest and satisfying. The fish’s mild sweetness and fine flake demand restraint, which is why the parmesan crust and simple pan sears resonate.
You taste the lake first, not a mask of heavy sauce.
Regionally, Great Lakes fish remain a draw for travelers. State tourism data shows steady visitation growth across northern Michigan after 2021, and diners increasingly seek local, sustainable choices.
Here, that trend translates into plates that feel rooted to place while still delivering comfort. The room’s nautical touches and West Bay view reinforce the connection.
Make it your anchor dish and build around it: start with whitefish pate, share a soup, then finish with cheesecake or chocolate cake. You leave warmed by the fireplace or the sunset glow and a sense of having eaten something that belongs exactly here.
That is why people come back.
