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 · Port City Smokehouse
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Port City Smokehouse

Danielle Horvath - August 9th, 2007
Mike Elwell is a happy man. He has managed to combine two of his loves - fishing and smoked fish - into a business. Elwell and his brothers took an old car wash/gas station in Frankfort and after extensive renovations turned it into the Port City Smokehouse, which they opened on the main drag heading into town in June.
”Smoked fish and Frankfort are like fudge and Mackinaw City -- they go hand in hand. It’s part of the Up North experience,” Elwell says.
Just a stone’s throw from Betsie Bay and the fleet of charter boats that make the Lake Michigan town home, Port City Smokehouse hopes to fill a niche that’s missing in the area. Elwell and his staff are working with charter boat captains and their clients to preserve the fresh fish being caught, and then packaging and ship it anywhere in the U.S. within three days.
If their grand opening was any indication, they are onto something.
”We smoked 350 pounds for our opening and had just two fish left. We were jamming for seven hours straight, it was a great opening,” Elwell saus.
”The community has been very receptive, and many are glad to see an old building brought back to life and that we are helping to extend the business district farther east from the downtown strip.”

OPEN & AIRY
Attention to cleanliness and detail is obvious when you enter their store, with it’s washed white walls, scrubbed cement floors and open and airy feeling. “There are a lot of state regulations for smoking
fish. It’s all monitored closely and fed into a computer so we know we are in line with health department and state laws.”
Their smokers out back hold up to 1,000 lbs. of fish and they have a specially constructed 190-gallon brine tank that holds the fresh fish for 15 hours before smoking. This process preserves the product to give it about a two-week shelf life.
They use sugar maple wood in their smokers to give fish a sweet flavor. Along with locally-caught fish that the business smokes on site, they also carry smoked whitefish from the U.P., lake trout from Canada, salmon and walleye. There are also grill meat favorites like pork ribs, steaks, brats, and other specialty foods for a picnic or BBQ.
“We are working on carrying a full line of cheeses, olives, sauces, dips and spreads, and other picnic favorites like potato salad, cole slaw, crackers and snacks,” Elwell says. Deli sandwiches will also be available for lunch through the summer.
When asked about the seasonal nature of the business, Elwell explained that he and his brothers own two motels in the area and have gotten a feel for the peaks and valleys of the local economy.
“We have a longterm plan to increase the mail order business, expand in to other types of smoked meats, sell wholesale to other retailers, and develop a line of brand-name products like our popular whitefish pate. We will adjust hours to maybe weekends through the fall and winter, but we are here for the long haul.”
Contact the Port City Smokehouse for more information at 231-352-9192.
 
  • Currently 3.5/5 Stars.
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