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.

Home · Articles · News · Dining · Tastemakers:Siren Hall...
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Tastemakers:Siren Hall Oysters/Michigan Mojito

Rick Coates - July 25th, 2011
Siren Hall Oysters
Selecting oysters is a lot like selecting a great bottle of wine. As with wine, point of origin is equally important for oysters as the marine plants they feed on determine appearance, texture and flavor. For the oyster novice, tasting oysters from some of the best harvesting areas of the Atlantic and Pacific coasts is best accomplished at Siren Hall in Elk Rapids. Even the connoisseur will be impressed with selection of fresh oysters on the menu.
Freshness is probably the most important quality to an exceptional oyster. Seawater is the magic ingredient so the longer an oyster has been out of the ocean (usually after two weeks) the less flavorful. Good thing that Siren Hall proprietors Michael and Rebecca Peterson have East and West Coast connections and get fresh oysters flown in regularly.
Oysters pair best with beer or chilled vodka. In college I used to enter oyster eating competitions and coating the palate with a Guinness Stout was the secret to my success. You can also try a good local IPA or stout.
Now I learned my appreciation for oysters first in eating competitions, which brings up the most debated question: Chew or Slurp and Swallow? Of course in competition the latter is recommended, but the bottom line is really a matter of personal preference. Now that my competition days are over I prefer chewing as I find I get more flavor.
Typically Siren Hall has six or more oyster selections on their menu and it changes sometimes daily. The Salutation Cove from Prince Edward Island (in picture) were excellent. They are delicate with a salty first taste and a sweet finish (if you chew them the sweetness comes out). They are served with a cocktail sauce and the traditional Mignonette sauce (champagne vinegar). For more information on Siren Hall check out sirenhall.com.
--Rick Coates

Michigan Mojito
While the Traverse City Film Festival is all about the movies, a big part of the week includes the various parties where festival-goers catch up with filmmakers, celebrities and like-minded film buffs. The parties have always focused on local products and this year is no exception.
Look for the “Michigan Mojito” to be featured at the Filmmaker Party on Friday, July 29 and at the Closing Night Party on Sunday, July 31 (party info at www.traversecityfilmfest.org). Anchored with New Holland Freshwater Michigan Amber Rum, this mojito (mo-hee-toe) has a different twist from the traditional straight-up mint-based mix; the Michigan Mojito will use a basil syrup instead.
To make this cocktail use: 1.25 oz New Holland Freshwater Michigan Amber Rum, 2 basil leaves, 1 oz. basil syrup, 0.5 oz lime juice and 2 oz soda. Place basil leaves in bottom of glass. Add crushed ice, Rum, basil syrup and lime juice, and muddle. Add soda water and garnish with basil leaves.
What the subtleness of basil does with its sweet peppery notes is draw out the oak barrel aged flavor profiles of the rum that would otherwise would be masked by the overpowering mint. This cocktail is sure to be a big hit not only this week at the Film Festival but at cocktail parties and clubs.
The quality of this rum is such that it may be enjoyed as is by simply dropping a couple of ice cubes in the glass and sipping. No surprise here as New Holland Artisan Spirits (part of New Holland Brewing, Holland, MI) continues to make exceptional small batch spirits. In addition to their amber rum they also produce a white rum, dark rum, a vodka, citrus vodka, a gin, hopquilla and a malt whiskey called Zeppelin Bend.
Look for the New Holland Freshwater Michigan Amber Rum and their other line of spirits at specialty shops and restaurants throughout Northern Michigan. Go to www.newhollandbrew.com for more details.---Rick Coates
 
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