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 · The Dish Cafe
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The Dish Cafe

Al Parker - June 28th, 2007
For many workers in the restaurant business, long, hard hours are part of the game., Patty Hickman and Randy Waclawski, who have more than three decades of restaurant experience between them, decided that if they were to work that hard, they might as well own a place., So, earlier this year they bought one of Traverse City’s most popular downtown eateries, the Dish Café., “We don’t mind hard work, ” said Hickman, smiling as she wiped down a table. “We’ll work 70 hours a week for ourselves.”, Hickman and Waclawski are the third owners of the Dish, which was launched about a decade ago by restaurant veterans Trish and Jeff Wiltse. They ran the place for a few years before selling to Ted Manseau., “We’re all friends, so we were very familiar with the Dish, ” said Hickman, a 29-year-old Midland native whose first job at 14 was waiting tables in a hometown eatery. She later attended the culinary program at Northwestern Michigan College and worked as a chef at Hattie’s in Suttons Bay., That’s where she met Waclawski, a 36-year-old Kalkaska High School grad, who had worked at several area restaurants and ran a Mackinac Island bar for years before working at Hattie’s., “I’ve worked all over and I’ve seen the best, ” said Waclawski. “We want the Dish Café to be among the best. The food at the Dish has always been good and we’ll maintain that.”, RE-DOING THE DISH, After closing on the Dish deal, the two immediately started spiffing up the place, including new carpeting, a refurbished front, a bright new coat of paint and some kitchen changes that will streamline food prep and service., There’s wi-fi service and seating for 45 inside, with five sidewalk tables for those who prefer al fresco dining., “We want to provide a nice atmosphere for everyone – the business guy, the high school kid, the mom with kids, ” said Hickman. “We’ll also focus on speed. We want people to feel that it won’t take long to get their meal.”, Helping Hickman and Waclawski prepare and deliver that food quickly is their staff of six. “We have some really good people working with us, ” said Hickman., WRAP ARTISTS, Dish Café regulars will be glad to see that Hickman and Waclawski are making very few changes to the eatery’s menu, which features some of the tastiest wrap sandwiches in town. They include:, • The Shrimpy - shrimp, guacamole, crushed blue corn chips and a lime dill ranch dressing., • Cherry Daze – chicken, havarti cheese, red onion, dried cherries, artichokes and a fat-free cherry vinaigrette., • The Chubby – smoked turkey, ham, havarti cheese, tomatoes, red onion, artichokes and a lime dill ranch dressing., • The Sassy – chicken, parmesan cheese, croutons and Caesar dressing., • The Southwestern – chicken, guacamole, homemade salsa and a Mexican cottage cheese dip., • For vegetarians there’s the Grumpy (kalamata olives, feta cheese, tomatoes, artichokes, red onion, roasted pepper hummus and a lemon parsley vinaigrette) and the Pudgie (cucumber, red onion, tomatoes, roasted peppers, marinated broccoli, croutons and a lime dill ranch.), Salad lovers will find almost a dozen different choices, ranging from a classic Caesar or simple tossed salad to the Pesto Tuna Dish Bistro (pesto tuna, tomatoes, kalamata olives, artichokes, red onion, roasted peppers, havarti cheese and sweet basil vinaigrette) and the fruit-filled Dish Bistro (green apples, mandarin oranges, walnuts, gorgonzola cheese and orange ginger vinaigrette)., On a quest for a quesadilla? There are seven tasty versions on the Dish menu, including some unusual combos like chicken and broccoli or shrimp and spinach. All come with scallion cream cheese and a side of flavorful salsa that is made fresh at the Dish., SOUP BAR, One of the Dish’s most popular features has been its selection of homemade, serve-yourself soups. You can get those tasty soups by the cup, bowl, quart or endless bowl, a bargain at only $6.60 for all you can eat., Of course, there are several hefty sandwich selections – three vegetarian and several meat choices, plus an assortment of filling paninis which are served on grilled focaccia bread., A full assortment of fruity, fresh and healthy smoothies is also available., Hickman and Waclawski plan some changes that should improve service and enhance the menu. “We’ll be starting an express line at one end of the counter, ” explained Hickman. “People in a hurry will be able to choose from some pre-wrapped wraps, grab some chips and a drink.”, “We’ll also be adding some new breads and cheeses, along with more fresh vegetables, ” added Waclawski. “But our goal is always to offer a quick lunch that’s fresh and healthy.”, The Dish Café, at 108 S. Union St. is open from 10:30 a.m. to 8 p.m., Monday-Saturday. Call (231) 932-2233 or fax, (231) 932-2385.
  • Currently 3.5/5 Stars.
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