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 · Pangea‘s Pizza
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Pangea‘s Pizza

Al Parker - September 21st, 2006
Millions of years ago, before dinosaurs, before birds, even before Joan Rivers, geological forces drove the earth’s three major land masses into a single ubercontinent – Pangea, a Greek word meaning “all lands.”
A new Traverse City eatery, Pangea’s Pizza, reunites the diverse food flavors of the world’s seven continents into a fun, mouthwatering pizza experience, according to Chris Girrbach, who co-owns the restaurant with his parents Ed and Phyllis Girrbach.
“We are a place where everyone can have a great time, feel comfortable with their family and enjoy some good food and drinks,” explains Chris Girrbach, 27, who handles the day-to-day management of the restaurant. He grew up in Grosse Ile near Detroit, vacationed in Petoskey as a youngster, and lived in Chicago before moving to northern Michigan.
Pangea’s Pizza is at 135 E. Front St., site of the former Andrew Kan Travel Service, which has been extensively remodeled to house the eatery. It’s a clean, open atmosphere with windows running the length of the west wall, overlooking the Jay Smith walkway, which has been spiffed up with the addition of a gushing fountain, refurbished walkway and several tables for relaxing.
When they decided to open the restaurant, the Girrbachs considered several TC locations and several names, including The Grand Traverse Pizza Co., The Traverse Bay Pizza Co. and Daddy-o’s, before settling on Pangea’s Pizza.

A SLICE TO GO
They worked through the Downtown Development Authority to get the great location. The family spent several months gutting and renovating both the exterior and interior.
One of the unique architectural devices they incorporated into the building’s design is an outside walk-up window that makes it easy for hungry customers to grab a quick slice or cool soft drink and enjoy what remains of this northern Michigan summer. Eight stools and several tables with chairs provide comfortable al fresco dining.
“It doesn’t get much better than this,” says Girrbach, as he sits outside the restaurant on a sunny September afternoon. “We wanted something fun and friendly and that’s what we have.”
They also serve a mean pizza that has kept the place hopping since their opening in June. On an average day the staff of 20 serves up approximately 120 pies and another 100 slices, estimates Girrbach. On their best day so far, Pangea’s customers enjoyed more than 200 pizzas and 350 slices, he said.
WHY PIE?
With big chain pizza places offering pies for $5, why did the Girrbachs decide to open another pie palace?
“Dad loves it,” says Girrbach, with a laugh. “We thought about a sandwich shop and we definitely knew we didn’t want to go with fine dining. But we saw a need for a place that served pizza, sandwiches and fresh soups. It’s something that was needed downtown.”
Girrbach describes Pangea’s as a compromise between a fine dining Italian restaurant and the large chain places. They serve several domestic and premium beers, plus wines and specialty drinks.
“It’s a place where parents can come with their kids, have a glass of beer or wine and enjoy a great pizza or salad or sandwich,” he explains. “We don’t offer home delivery, just a nice place to sit and enjoy a meal without dressing up too formally.”
With the help of Chris’ brother Fritz Girrbach, a graduate of Northwestern Michigan College’s culinary program, the family developed a diverse pizza menu that features 12 everyday choices. Proving to be among the most popular are the Margarita, topped with basil pesto sauce, tomatoes, toasted pine nuts and fresh mozzarella; the Hawaiian, with its pineapple, prosciutto, tomato sauce, and feta cheese; and the Greek, featuring tomatoes, feta cheese, roasted beets, pepperoni, peppers, kalamata olives and red onions.

PROTEIN PIZZA
Meat lovers will want to try their Protein Pizza, loaded with ham, beef, pepperoni, steak, Italian sausage and bacon atop their house tomato sauce and fresh mozzarella.
For traditionalists, there’s always the classic cheese and pepperoni, in both New York style thin crust and traditional.
But if nothing on the menu strikes your fancy, customers are invited to design their own pie from an extensive list of items, including all the standards, plus more exotic toppings like pecans, spinach, tortilla strips, cashews, chorizo sausage, artichokes and blue cheese.
Those in the mood for something lighter may want to try one of their six salads – Caesar, antipasto, Greek, Capri, house salad and TC Special, which features fresh greens topped with dried cherries, dried pecans, tomato, and gorgonzola blue cheese, all dressed with a cherry vinaigrette.
All seven of Pangea’s sandwiches are served on made-fresh-daily hoagie rolls along with a crispy pickle and your choice of chips, coleslaw or potato salad. With summer fading into fall, Pangea’s has recently started serving hearty soups that are made fresh daily.

Pangea’s Pizza is open Monday - Thursday from 11 a.m. to 10 p.m.; Friday – Saturday from 11 a.m. to 11 p.m.; Sunday from noon to 9 p.m. To place a takeout order, call
(231) 946-9800.

 
  • Currently 3.5/5 Stars.
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