The new Dexter Hotel in Elk Rapids, which offers a contemporary design, regional craft furniture and furnishings, and an authentic Michigan heritage, is now open. The cost of the project was not provided.
The hotel, which offers 29 rooms and suites, along with the Noble Lounge — a restaurant and bar with waterfront views — was 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 modular built lodge was constructed on a vacant lot near the Elk Rapids Marina. The new hotel, which offers covered parking, is near Traverse City and Cherry Capital Airport.
The Dexter Hotel utilized local materials, custom fabrication by Michigan makers, and vintage furniture. Natural finishes include white oak furniture in the guest rooms, while copper and warm metals were used in the Noble Lounge bar and reception desk.
Guest rooms offer muted tones, natural materials, woven textiles, and soft upholstery, with gallery walls featuring a mix of artistic styles. There’s also handcrafted Serta mattresses paired with down bedding and Frette linens.
The custom sofas and lounge chairs, lighting collection, reception desk, bar, beds, nightstands, and drapery sewn by a local Traverse City seamstress, was designed by Kinship Studio and fabricated by Michigan craftspeople.
Dexter Hotel features:
- Kinship Ceramics Collection:Bowls, trays, cups, plates, soap dishes, and lamps created specifically for the hotel by local Traverse City ceramicists
- Custom Lighting:Flush-mount ceiling fixtures designed for Dexter Hotel and manufactured by Britten Inc. in Traverse City
- Gallery Walls:Salon-style artwork featuring original pieces by Michigan artists including Martyna Alexander, Pier Wright, and Jesse Hickman
- Custom Millwork:Handcrafted reception desk and Noble Lounge bar highlighting regional woodworking tradition
The Noble Lounge is open for both guests and locals, and includes a “food and beverage experience.”
The bar program, led by Beverage Director Anthony DiMaria, draws on molecular mixology techniques, including clarified juices and fat-washed spirits, to transform familiar ingredients into unexpected, layered tastes.
The opening bar menu of six to seven cocktails will be complemented by a non-alcoholic program.
In tandem, Executive Chef John Korycki’s menu features shareable plates rooted in seasonal sourcing from local farms and artisans, including internationally award-winning cheesemakers from Suttons Bay and Northport. The kitchen will launch in early to mid-June with nine to 12 seasonal small plates.
For more information, visit Dexter Hotel.
