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 · Catch: A taste of the Caribbean
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Catch: A taste of the Caribbean

Carol South - June 9th, 2008
Harnessing the pulse of the Caribbean, Catch Island Grill offers a fusion of island flavors.
Since it opened February 25, the downtown Traverse City restaurant has carved a niche of fine dining underlined by exotic tastes, spices and scents. A downtown hangout that has proven especially popular with women, especially on Friday’s Ladies Nights, Catch Island Grill is smoke free.
Featuring mostly ocean fish – parrot fish, grouper, Mahi-Mahi, among others on an ever-evolving menu -- you’ll also find that pork, chicken and even goat (in what proved to be a popular curry) have graced the menu.
“I think a lot of people tried it to say they tried it and then they liked it,” said chef Randy Chamberlain of the goat curry, a traditional island dish.

Beef is carne non grata as “rock star” Chamberlain seamlessly adapted his decades of fine dining and French cuisine training to an island feel.
A veteran chef who grew up in the restaurant business, Chamberlain’s previous gigs have been at Windows Restaurant in Traverse City, Windows at LeBear in Glen Arbor and the Boathouse Restaurant on the Old Mission Peninsula. He jumped into Catch Island Grill ready to explore and master a new genre.
“It was initially a shock – can I do this?” he recalled. “But the more I read and researched, it came together in a few weeks.”
Offering an ever-evolving array of mostly ocean fish, Chamberlain has not served a perch or a walleye since he began at Catch Island Grill.
“There’s enough people in town that do that,” he said.
Another major shift is that instead of reaching for cream and butter these days, Chamberlain uses: “A lot of broths and fruit chutneys – lots of bright flavors and colors.”
Chamberlain tapped the expertise of his wife, Mari, a certified sommelier, for help compiling a wine list to accompany the array of different flavors offered. He wanted wines that would blend with and enhance the different spicing and fruits.
“Somebody’s eating something they’ve never heard of and how do you compliment it,” he said.

The Caribbean island theme driving Catch Island Grill is the brainchild of the Kelly family: co-owners including patriarch Joe Kelly, two sons, a brother and a nephew. They formulated the focus and price point five years ago and kept an eye out for the right location.
Joe’s son Paul initially was going to run the restaurant with four friends but when that didn’t work out the family jumped in. Now of the 34 members on staff, 11 are relatives.
“The concept came first and when this [building] became available we were very aggressive,” said Paul Kelly, who is Joe’s business partner in a nationwide, professional fundraising business for the Catholic Church. “We knew we wanted to focus on seafood but we wouldn’t know we’d get that lucky with Randy.”
Last June, many members of the Kelly family began eight months of scrubbing, remodeling and painting, decorating and furnishing. The resulting dining room and bar, which can seat 134 patrons, features bright murals, light wooden furniture, bamboo and boating accessories and bright island paint colors.
Looking long term, Paul Kelly sees the Traverse City location as the working model for future Caribbean-theme restaurants. They believe this slice of the culinary world has been unexplored in northern Michigan and beyond.
“We’ll work out all the kinks and definitely want to take it on the road to places similar in size to Traverse City,” said Kelly.
Catch Island Grill is located at 120 Park Street in downtown Traverse City, phone 933-7200 or see www.catchislandgrill.com. Hours are 11 a.m.-10 p.m. Monday through Thursday, 11 a.m.-midnight Friday and Saturday and 4 p.m.-10 p.m. Sunday.

  • Currently 3.5/5 Stars.
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