Happy Hour

A weekly snapshot of Happy Hours around the region…

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

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.

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.

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.

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.

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.

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.

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.

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.

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.
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 · taste is ‘grande‘ at...
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taste is ‘grande‘ at tiny Patisserie Amie

Mary Bevans Gillett - May 19th, 2005
Didn’t mother always say “...the best gifts come in small packages...”? A stop by Patisserie Amie proves that, once again, mom was right! This tiny French bistro is big on taste, ambience and hospitality.
Patisserie Amie is Traverse City’s newest addition to its busy downtown dining scene. It is located at 439 East Front Street, tucked along the bank of the Boardman River near Wellington Street. Look for the striped canopy with Patisserie Amie’s signature sign heralding “Croissant, Café, Chocolate,” along with nearby tables on the grass and a flower decked window displaying baskets of fresh bread and ribbon-decked boxes waiting to be filled.
Inside, a glass case filled with bombes, tarts, madeleines, chantillies and dense and delicate chocolate specialties dominates one end of the café, while a cozy cluster of four tables and a few window seats line the walls. An eclectic mix of French posters and knick-knacks season the space with comfortable ambience.
Seating can only accommodate 12-16. The daily menu hangs over the case with long lists of coffee drinks and tea selections sharing equal space with the dining options. But, don’t let the size mislead you. The tastes and textures are extraordinary.

Owner Eric Fritch opened his new Patisserie in mid-January. Primarily relying on word of mouth advertising (“…the best kind,” Fritch said), the café has already built up a steady and enthusiastic following. The free-flowing stream of patrons range from colleagues meeting for lunch, to friends sharing tea and dessert, to take-out customers and the casual passerby. A visit reminds one of stopping for coffee in a neighbor’s comfortable kitchen with the cheerful chatter, tempting smells and well-read newspapers on a chair.
Fritch brings classic French training and over a decade in the culinary business to his venture. He was trained at the Seattle Culinary Academy under award-winning French pastry chef Regis Bernard. Described as a “feisty Frenchman,” Bernard is a third generation Normandy pastry chef who was previously the executive pastry chef for the Four Seasons Hotels.
A New Jersey native, Fritch lived in the Seattle area for 10 years prior to relocating to Michigan in 2001 with his wife, Amie, a Detroit area native, and their two young children, Alena and Ean. After a year in Ann Arbor, they moved to Traverse City where Fritch worked in the kitchens at Bowers Harbor Inn, Tapawingo and Hattie’s and also taught through NMC’s Culinary Arts program. It had always been his dream to open his own restaurant. When the bistro space became available late last fall, his vision of a tiny Parisian patisserie took shape.

The menu is split between daily specials and regular mainstays. The dessert staples include citrus, raspberry and tiger bombes, pear almond tarts, chantilly, madeleines and delicate meringues. Other dining favorites include truffled eggs, lentils and sausages, tea sandwiches and a luscious French waffle, piled high with fresh whipped cream and fruit. The bistro lunch always features a specialty omelet - recent editions include spinach, shrimp, and bacon and wild mushroom – as well as daily crepes like smoked salmon with caviar, crème fraiche, capers and spinach. The daily plate has featured cassoulet, pommes frites, steak frites, and vegan spicy eggplant pasta while the soups have showcased coq au vin and bouillabaisse. Bread is baked fresh at Patisserie Amie with an Italian bolo, a crusty Pain au Levain and various flavored Parisian baguettes available daily.
Drinks are reminiscent of a Viennese coffee house. Coffees are hand ground and French pressed, with such individually prepared specialty beverages as Melange, Hitch, Café Moka and Espresso Gold. Teas range from Earl Gray, orange pekoe, and green to oolong and lapsang-souchong. The most popular beverage is Patisserie Amie’s rich hot chocolate, made with fine Belgium chocolate, topped with hand whipped cream and served in glass tumblers.
Fritch’s menu is inspired by his vast collection of French cookbooks. A few of his favorites include Larousse Gastronomique, the classic culinary encyclopedia; The Physiology of Taste: Or Meditations on Transcendental Gastronomy by French 18th century gourmand Jean Anthelme Brillat-Savarin; the Art of Eating by noted food writer M. F. K. Fisher, and The Escoffier Cookbook by Auguste Escoffier. He’s assisted in the kitchen and throughout the café by NMC Culinary Arts graduate Karin Thompson and two other staff.
What does the future hold? This summer, Fritch is planning outdoor seating and seasonal specialties. Look for fresh fruits, even more pastries, and glacé, a French ice cream. Long term, Fritch hopes the Patisserie will become a neighborhood staple and is considering catering, and other ideas for growing the business.
“We’ve barely scratched the proverbial surface,” Fritch said. “We’re in this for the long haul.”

Patisserie Amie is located at 439 East Front Street in downtown Traverse City. Hours are Tuesdays-Fridays, 10 am – 5 pm, and weekends, 11 am – 3 pm. The bistro is closed on Mondays. Phone is 231.922.9645.

  • Currently 3.5/5 Stars.
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