Happy Hour

A weekly snapshot of Happy Hours around the region…


FireFly
Everyday, open-7 p.m., $1.75 highballs, $2.50 house chardonnay, $2.00 drafts, $1.00 off everything else.
310 Cass St., Traverse City

Fred's
Sunday-Thursday, 3-6 p.m., $1 off all drinks.
422 North 5th St., Roscommon

Lulu's Bistro
Thursdays, 5-9 p.m., $3 wells, $2 off drafts, select $5 wines.
213 N. Bridge St., Bellaire

Boyne River Inn
Everyday, 3-6 p.m., 1/4 off drinks.
229 Water St., Boyne City
 
Rendezvous Lounge, Odawa Casino
Thursday & Friday, $2.25 domestic drafts, $3.25 well drinks, $3.25 house wine.
1760 Lears Rd., Petoskey

Choice Bits!

Round-the-region snapshots of the dining scene. 

RUTHIE'S CHICKEN & DAIRY TWIST: Roasted chicken and ice cream, malts and shakes.
201 N. Bridge Ln., Bellaire. 213­-533­-8538.

MONEY'S PLATTE RIVER INN:
Practically an Up North institution, the place to find out the latest fishing or snowmobile news from the locals and visitors who gather for their hearty breakfasts, steaks, burgers, soup & salad bar, & homemade desserts.
10921 Main St., Honor. 231­ 352­6585.

BC LANES FAMILY ENTERTAIMENT CENTER:
When you've worked up an appetite from all the bowling and karaoke that Boyne City Lanes has to offer, you'll find a selection of hearty fare to choose from, including homemade soups & desserts. Cocktails are served at the Lanes,with live entertainment and glow ­bowling nights.
1199 West Boyne Road, 231-­582­-6353.

CHINA ONE:
Open 7 days a week for lunch & dinner. Full Chinese menu, as well as Hunan & Szechuan entrees.  Daily specials, special combination plates,  a lunch & dinner All You Can Eat Buffet. 
616 S. Mitchell St., Cadillac, 231­-876­-8888.

A&W:
Take a trip back to the '50s where chili dogs & frosted mugs of root beer are still served up by carhops at this All ­American institution. Elvis has been known to make an appearance during their annual summer “A&W Cruise Night” in August, as do cars from the 50’s and 60’s that we remember well.
At the bottom of the hill, 21 Lake St., Frankfort,  231-­352-­9021.

BIG BUCK BREWERY & STEAKHOUSE:
From Antler Ale to Wolverine Wheat, Big Buck specializes in microbrewed beers. Offering the usual beef and buffalo burgers, steaks, and ribs, plus more unusual fare, like their portabella sandwich with red onion marmalade and provolone cheese.
550 S. Wisconsin Avenue, Gaylord, 989­-732-­5781.

THE NEW YORK RESTAURANT:
A refined atmosphere, subdued lighting, and an appetizing selection of epicurean treats awaits the diner at this Harbor Springs corner landmark. Menu selections range from their smoked whitefish ravioli appetizer to their Atlantic salmon, baked polenta and eggplant, tomato basil fettuccine, or filet mignon ­ and their brunches include one of the best versions of Eggs Benedict around.
101 State Street, downtown across from Bar Harbor, 231­-526-­1904.

EMPIRE VILLAGE INN: 
Pool tables, a full bar, friendly service and a varied menu make the Village Inn popular with families and locals.  Dinners include Lamb Skewers, Blue Corn Enchiladas, Charbroiled Whitefish, Lasagna and Ribeye.  Also burgers, sandwiches, salads, appetizers and pizza.  Lunch and Dinner.
Just north of the blinking light 116601 Lacorre Ave. on M­22,  Empire. 231-326­-5101.

JESPERSON'S:
One of Petoskey's first restaurants, Jesperson's is famous for homemade pies and fresh turkey. Breakfast and lunch.
312 Howard, Petoskey, 231­-347­-3601.
 
CUPPA JOE:
Located in Building 50, grilled panini's, soups, wraps, baked goods, specialty coffees and teas.
1200 W. 11th St., Traverse City, 231-­947­-7740.

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Tastemakers:Harrington?s By The Bay Pork Involtini/Michelle?s Miracle Tart Cherry Concentrate

Rick Coates - June 27th, 2011
Harrington’s By The Bay Pork Involtini

Restaurateurs John McGee and Glen Harrington were struggling to come up with a name for their new restaurant. Taking over the former Freshwater Lodge location on West Bay in TC last fall, everything was set for a winter remodel and a spring opening except the name.
“We were tossing around about 100 potential names and it was to the point where we couldn’t move forward with several things without a name,” said McGee. “So I wrote two names on a slip of paper and put one in each hand. I asked Glen to pick a hand, he had no idea why, and he did and I opened the slip and it was Harrington’s, so that is the name we went with, of course the other slip had my name on it.”
Harrington and McGee are veterans of the local restaurant scene; both most recently worked as managers of Apache Trout Grill.
According to McGee there are no hard feelings from their previous employer about opening a competitive restaurant across the street. “We both see ourselves as collaborators not competitors; there are not very many restaurants on this side of Traverse so both restaurants will benefit from each other,” said McGee.
Harrington’s By The Bay has hired over 100 employees and they are open for lunch and dinner with breakfast on the way soon for Sundays.
Certainly the steaks on the menu will separate Harrington’s from other restaurants in the region, with their hand-carved, USDA Prime (versus Choice) beef aged 40 days. However, despite the temptation I opted to look further into the menu during my first visit a couple weeks ago (they opened at the end of May) and came across two items of interest.
First I am a big fan of the Classic Wedge with Bleu Cheese and always like it when restaurants put their own spin on this salad. Harrington’s has a Baby Romaine Wedge that was out of this world: fresh baby romaine along with crumbled bacon and a great homemade bleu cheese.
For my entree, I chose the the Pork Involtini, a house specialty made with pork medallions that are sauteed and rolled with mozzarella and asparagus in a white wine sauce. This was exceptional and of course would pair with any number of great wines from their impressive handcrafted wine cellar at the entrance.
Harrington’s By The Bay will quickly become a dining out staple for visitors and residents alike. For more information find them on Facebook or call 231-421-9393.
--Rick Coates

Michelle’s Miracle
Tart Cherry
Concentrate

The National Cherry Festival kicks off this weekend (July 2 - 9) and of course there will be plenty of opportunities to taste cherries in a variety of ways over the next week. In your Cherry Festival travels be sure to seek out Michelle’s Miracle Tart Cherry Concentrate.
While the FDA won’t allow farmers, cherry processors and makers of cherry products to market the potential health benefits of cherries because the claims have not been proven to satisfy FDA requirements, many people subscribe to the health benefits of cherries. In fact it was those claims that gave Michelle White, a single mother of two, the idea to launch her company 10 years ago.
White was working at a cherry processing facility and noticed the growing number of people coming in with empty jugs asking for cherry concentrate claiming that it helped with arthritis among other ailments. So White got the idea of bottling the concentrate (a byproduct of the pitting process of tart cherries) and marketing and selling it around the country.
Her idea worked and now her Cherry Concentrate is sold throughout the U.S. along with some additional cherry supplement products she has developed. White suggests having one once per day either in a glass of water of in your favorite beverage. Consider using in your morning smoothie or even at the cocktail hour, it goes great in vodka, rum and whiskey. Or pour over Moomers Vanilla Ice Cream.
Michelle’s Miracle is another Northern Michigan success story, look for Michelle and her products at the National Cherry Festival next week. Or go to her website to www.michellesmiracle.com for additional information on all her products the potential health benefits and where to purchase. --Rick Coates
 
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