05/26/2026
"After extensive renovations, the "reimagined” Dexter Hotel opened its doors Tuesday on Dexter Street in Elk Rapids.
Created by the former creative director of Shinola and built by Shore North Development in collaboration with Kinship Hospitality founders Daniel Caudill and Kamron Bijeh-Apple, the hotel now features 29 rooms with a “modern, sophisticated aesthetic rooted in place through carefully sourced materials, custom fabrication by Michigan makers, and curated vintage furniture that honors the state’s design legacy,” according to a hotel release. The rooms have been designed to feel like “warm, peaceful apartments” with custom furniture, lighting manufactured by Britten, and drapery sewn by a Traverse City seamstress.
"We approached this project by asking whether every element – every piece of furniture, every ceramic, every fixture – could be created by Michigan makers,” says Caudill. Art on the hotel walls comes from Michigan artists including Martyna Alexander, Pier Wright, and Jesse Hickman. Bowls, trays, cups, plates, soap dishes, and lamps were sourced from Traverse City ceramicists. The hotel also features custom millwork on the handcrafted reception desk and in Noble Lounge, Dexter’s restaurant and bar.
The kitchen at Noble Lounge will now be overseen by a new face – though one familiar to many Traverse City and Leelanau foodies. Executive Chef John Korycki, a veteran of Black Star Farms and frequent culinary instructor at NMC’s Extended Education program, will launch a new menu in mid-June featuring 9-12 seasonal small plates. Ingredients will be “sourced from celebrated local farms and artisans, including internationally award-winning cheesemakers from Suttons Bay and Northport,” according to the release. In a Facebook post, Korycki called Noble Lounge a “new creative challenge.”
“Stay tuned for a small plate menu featuring my handmade Italian pastas, Polish-inspired dishes, and seasonal Mediterranean flavors – all to be enjoyed with craft cocktails and great bottles of wine,” he wrote. The bar program will be headed up Anthony “Tony” DiMaria, formerly of Detroit’s Sugar House and Otis Harbor Spring, with a focus on “molecular mixology techniques,” an opening menu of 6-7 cocktails, and a “robust non-alcoholic program,” according to the hotel." via Traverse City Ticker