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 · Spaghetti Jim‘s
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Spaghetti Jim‘s

Ross Boissoneau - August 8th, 2011
A Tasteful Tangle at Spaghetti Jim’s
By Ross Boisonneau
The name may be a bit misleading, as Jim Abfalter makes more than just pasta at his market and café. There’s gazpacho, caprese salad, grilled cheese, even Thai sesame peanut noodles.
But you can bet that at Spaghetti Jim’s, the pasta will be fresh and tasty.
Abfalter, his wife Ann, and their partner Laurie Fletcher are determined to take their creations to the next level at 1133B South Airport Rd., Traverse City, the former site of the Pizza Hut restaurant across the street from the Cherryland Centre.
“We make everything from hand here that we can,” said Ann. They also take pride in using as many local ingredients as possible.
And though they’ve only been open two months, they say business is good and getting better, as more and more people find out about the restaurant. “It gets better every week,” said Jim.
While they want to become as successful as they can, Fletcher and the Abfalters say they want to make sure the growth is controlled and they don’t get too big too soon.
“We’re kind of tucked away. We want to let people get really nice things at a nice price,” Jim said.

FOOD FAVORITES
The nice things run the gamut. Certainly the Thai sesame-peanut noodles with a side of freshly chopped tomatoes with ginger offers a sweet/salty taste with a gingery bite. Abfalter is pleased with the results, as are patrons.
Elsewhere on the menu, the grilled cheese is a rustic take on the comfort-food favorite, featuring Old Mission Scantily Clad Tomato Bread with fresh mozzarella, vine-ripened tomatoes and basil. Abfalter says one of the favorites is the Pasta Americana, spaghetti with marinara and ground beef, topped with mozzarella cheese and served with a salad and garlic bread.
Given their size – currently three small tables with a larger table in a side room that Abfalter wants to transform into a “kitchen table,” where anyone can sit down and join whoever else might be there – that shouldn’t be a problem.
Another advantage of the restaurant’s cozy size is it gives the owners the ability to change the menu on the fly. While certain items are constants, such as the spaghetti and meatballs, others come and go as the ingredients become available. They print each day’s menu that morning.
“I made gazpacho today,” Abfalter said. “We try to bring in a bit of Mediterranean flavor. We’re not just limited to just pasta or just Italian.”
In addition to the menu, they are flexible enough to whip up whatever a hungry customer wants, again provided they have the ingredients on hand.
That flexibility also comes in handy as they reach out to their clientele through their Facebook page. “We publish recipes there,” Abfalter said. “You can pick out a recipe and pick up everything you need to make it right here.”
For those who want to do even less work, Spaghetti Jim’s carries many of the finished products in its deli case. Or you can order ahead and pick up a ready-made meal to take home.

The restaurant is open Monday through Saturday from 8 a.m. To 6 p.m. Call 922-5935 or see the Facebook page at Spaghetti Jim’s Grand Traverse Pasta Works.
 
  • Currently 3.5/5 Stars.
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