Less than 30 feet from the enticing waters of Lake Michigan’s picturesque Sleeping Bear Bay lies Blu, an inviting dining destination at the LeBear Luxury Resort in Glen Arbor that blends an ever-changing menu with mesmerizing views.
Taking in the natural beauty of the bay, the Manitou Islands to the north, and the surrounding forest is made easy through Blu’s sizable windows, while its high ceilings and skylights add to the elegant yet relaxed atmosphere.
Venture out on the spacious outdoor patio when weather allows to take in unspoiled vistas, coupled with the sound of crashing waves.
“Certainly, being right on Lake Michigan offers amazing views and incredible sunsets for our guests through lots of glass, but we’re not just about the view,” says owner Brandon Chamberlain, a third-generation restaurateur whose parents (Randy and Mari) founded Blu in 2008.
“We love creating an unforgettable dining experience with a menu that changes daily with ingredients we select from local farmers markets and farms,” he continues. “We keep a record of all our previous menus, so we first look back at what we were doing at the same time in past years — but our menus are always changing a little each year.”
In 2025, Blu was one of fewer than 400 restaurants across the continent to receive a Distinguished Restaurants of North America (DiRoNA) award. The organization recognizes exceptional dining experiences.
Head Chef Todd Thompson draws on his decades of experience at several Traverse City-area restaurants in seeking out ingredients from the likes of Lakeview Hill Farm & Market (Traverse City), Bluebird Farm and Gardens (Empire), Morganic Farm (Fife Lake), Second Spring Farm (Cedar), the Michigan Farm Co-op (Suttons Bay), Providence Organic Farm (Central Lake), and several other sources.
While the menu is fluid, some entrees appear frequently and have become customer favorites, especially duck confit. According to the meticulous recordkeeping initiated by Randy Chamberlain and continued by his son, Blu surpassed 15,000 orders of duck confit in 2024.
“Our duck confit gets its richness from the way it’s sealed in duck fat,” Brandon says. “We pan-sear it really hard on the skin side, which makes it nice and crisp, and then we cook it to perfection in the oven, which really brings out the rich flavor. Customers who have traveled the world say our duck confit is the best they’ve ever had.”
Photo Courtesy of Brandon Chamberlain.
A menu from earlier this year included appetizers such as Greek olives, morel and shiitake risotto and crab puffs, and main courses such as black Angus tenderloin, tandoori-seared walleye with grilled shrimp, grilled venison rack, and the signature duck confit, served with braised cabbage and “blu-berry” tamarind sauce.
Among Blu’s other favorites are seared scallops, Lake Michigan whitefish, and hand-crafted pastas.
Desserts include a milk chocolate orange shortbread tart, browned butter milk chocolate mousse, shortbread cookies profiterole, cocoa nib brittle, and caramel sauce Basque cheesecake.
Blu’s fastidiously curated wine list was originated by Mari Chamberlain, who was the restaurant’s first sommelier, and showcases bold reds, crisp whites, and refreshing rosés from local, national, and international wineries. Craft cocktail options include seasonal drinks featuring fresh ingredients and artisanal spirits.
Brandon Chamberlain, 37, has put his own stamp on Blu, including introducing new drinks. “I come from a heavy bar background, so I’ve looked to bring interesting new cocktails to the menu, including the Sea Plane — rye whiskey washed with our duck fat,” he says.
Brandon says his family’s restaurant roots run deep. Grandfather Charlie Chamberlain owned and operated several Traverse City-area establishments, including Charlie’s Basket, Charlie’s Deli, Chamberlain’s, and Downtown Charlie’s.
Randy Chamberlain began working in his father’s restaurants at age 10 and was a kitchen manager before he turned 20. He later spent time as a chef at Reflections and Windows, also in the area, before opening Blu and serving as executive chef.
Just two years after serving his first meal at Blu, Randy was named a James Beard Award semifinalist in the Best Chef Great Lakes category.
“The most important lesson I learned from my parents and grandparents when it comes to the restaurant business is to never stop evolving and improving,” Brandon says. “Always find a way to make what you already have better.”
Brandon began his tenure in the business bussing tables as a 16-year-old. He spent 17 years at Trattoria Stella and The Franklin in Traverse City before joining Blu as dining room manager in 2021.
By then, Randy and Mari had already begun talking with Brandon about taking over the restaurant upon their retirement in 2024. As part of the changeover, Thompson was promoted from sous chef to head chef.
“Even before we began having those conversations, I was planning to open my own restaurant and had started looking at options in the area, but it seemed fitting that I took over the family business,” Brandon says.
“The transition has gone smoothly, and my parents say they only hear good things from people who are longtime customers since Todd and I have taken over,” Brandon adds. “The ownership change has been well-received, and we have remained very busy.”
Reservations are recommended for Blu’s 5-9 p.m. dinner service Tuesday-Saturday. Outside seating reservations can only be made on the same day, weather-permitting. 
