The philosophy behind Saugatuck’s Coast 236

There’s a certain kind of meal that stays with you long after the last plate leaves the table—but in the best way possible.

That was the experience recently at Coast 236, where Chef Rick Bower has built a menu around a growing trend in fine dining: a focus on sourcing. He also offers excellence and precision in execution. The result? A dynamic duo of deliciousness that leaves you feeling like not only did you enjoy a five-star experience, you also did the right thing.

On this visit, Bower wasn’t simply overseeing service. He was in the kitchen on a Sunday afternoon, cooking, and talking through his path to West Michigan.

“I’ve been a chef for 27 years. I’ve worked in Michelin-star restaurants and with James Beard winners,” he says in a way that tells you he’s done with chasing prestige and is onto something much more meaningful.

Bower is focused on building a restaurant where sustainability dictates the menu. He says the kitchen operates on a “near zero-waste” model. Commendable in today’s world, where consumer waste has become a five-alarm problem.

The restaurant offers an eight-course tasting menu alongside à la carte offerings. Apart from some menu staples, like the tuna crudo and the chicken liver mousse, dishes change every couple of weeks depending on what local farms and suppliers can provide. Seafood is sourced from fisheries that emphasize long-term ecological sustainability and measures to prevent overfishing.

Coast 236 recently earned the 2026 Smart Catch Seal from Where Food Comes From, with 98.81% of its seafood verified as sustainable through the Smart Catch program.

“I’ve worked in Chicago and Las Vegas,” Bower says.

After changing courses from the big-city restaurant circuit to Saugatuck, Bower now lives in Martin in rural Allegan County and grows some of the restaurant’s produce at his home. What he doesn’t supply, he prioritizes sourcing from other Michigan farms, when possible.

That includes partnerships with regional growers like Crisp County Acres and Sprout It, foraging ramps in bulk, and sourcing mushrooms from Plainwell—alongside global imports like Faroe Island salmon when needed. And his truffles? Fresh. In fact, he held one in his hand like an uncut diamond plucked out of a cavern, the rarest of objects in West Michigan.

“Even (one of the best restaurants) in Downtown GR uses canned truffles,” he noted.
The Dining Experience

The opening bites arrived as three ample chicken liver mousse toasts finished with fresh truffle—rich, balanced, scrumptious. Tuna crudo followed, featuring MSC-certified tuna sourced from the Marshall Islands, dressed with olive oil, shallots, crispy capers, Maldon salt, grapefruit, and herbs. Rather than a delicate tasting portion, it landed as a complete and memorable course worth returning for just as an à la carte midweek lunch meal.

From there, the flavors deepened: scallop, potatoes, and short rib—braised beef paired with a perfectly seared scallop and a delectable layered potato dish. A seafood topped risotto came next, each grain of rice holding its own texture while still tasting fully integrated.

Normally, a meal like this would feel overindulgent—something you’d need to be gently rolled out of at the end. Instead, every bite is finished without that full, often regretful feeling of having overeaten.

The ambiance at Coast 236 is also a treat. The main dining room sits in a light-filled, glassy space. For people who want privacy, there are booths. In warmer months, a courtyard nearly doubles the footprint.

Meals are enjoyed with some of the best wine available in West Michigan, too. The restaurant is routinely recognized by Wine Spectator Restaurant Awards for its wine program—and again this year, in 2026.

A glass of Gewürztraminer tied my meal together—bright, aromatic, especially perfect with the seafood-forward fare that defines Coast 236. With ‘coast’ in the name, I knew there was going to be plenty of seafood, but there was no guarantee that it was going to be this good.

At the bottom of the menu is a familiar phrase in restaurants that care about sourcing and serving only the freshest food currently on the market:

“Disclaimer: pricing and availability subject to change.”

Go have your own experience at Coast 236, located at 236 Culver Street in Saugatuck, and experience what intentionally sourced, sustainable cooking tastes like.

You’ll be glad you did.

Viva Italiano!

Cooking up something new…

Chef Rick Bower is preparing to open Heritage Social at 310 Blue Star Highway in partnership with Candice and Brian Grant of The Grant Collection.

The new restaurant expands on Bower’s catering work with Coastal Reserve and will feature an Italian menu focused on handmade pastas and regional dishes inspired by Central Italy through Sicily. The concept emphasizes scratch cooking and traditional techniques, with a focus on seasonal ingredients and house-made specialties.

At press time in late May 2026, it was expected to open in mid to late June, offering an approachable but refined take on regional Italian cooking.

Coast 236 Restaurant & Bar

236 Culver St, Saugatuck, MI 49453

coast236.com