General Information
Address:
Parking:
Free parking is located behind the restaurant. Docking slips are also available for guests arriving by boat from Walloon Lake.
Dress Code:
Shirts and shoes are required for service. Business casual attire is recommended at Walloon Lake Inn.
Hours of Operation:
Dinner Service
Monday - Sunday 5:00 pm - 9:00 pm
3 Courses for $60 (per person)
Monday - Sunday 5:00 pm - 9:00 pm
Walloon Wine Time
Monday - Sunday 3:00 pm - 4:30 pm Available June to September
Weather permitting.
Sunday Brunch
Every Sunday 10:00 am - 1:00 pm
Available June to September
*Brunch is available on Easter
Sunday and Mother's Day.
Reservation Inquires:
Press Inquires:
Walloon Lake Inn Sales
sales@walloonlakeinn.com
231.751.1181
Reservations are strongly encouraged. Tables will be held for 15 minutes after the time of your reservation. If you will arrive more than 15 minutes late, please call so we may accommodate you appropriately. Learn more about our reservation policies, here.
General Manager
Melissa Ogden
Northern Michigan Native and Certified Sommelier, Melissa's experience in the restaurant industry began at the age of 14 where she quickly discovered her niche. With a strong passion for customer service, she excelled in leadership positions in every restaurant she worked for. She enjoys the close proximity of Walloon Lake and has invested her career in the growth and opportunity of the Village. She fell in love with Walloon so much that her husband is now a valuable asset through employment in the village as well. With 25 years of restaurant experience in Northern Michigan, Melissa is a General Manager who understands just what guests are looking for.
Executive Chef
Michael DeMarco
Long Island roots, Florida flavors, and Northern Michigan ingredients, Michael DeMarco. Head Chef Mike DeMarco was born in Long Island, New York, and grew up with a passion for food influenced by the East Coast. He graduated with a Culinary Arts Degree from the Fort Lauderdale Art Institute, later bringing his talents to Northern Michigan. Mike has prepared creative cuisines for fine dining establishments including Boyne USA resorts and Sage. He loves to be outside in nature as much as possible and enjoys long walks with his dogs. But mostly he loves being a chef and feels like he gets to spend his life doing exactly what he wants to do.
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