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 · Asian Spice/ Red Ginger
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Asian Spice/ Red Ginger

Al Parker - June 30th, 2008
Red Ginger has been open for only eight months, but already it’s built a reputation for quality “Luxe-Asian” dining fare in the heart of downtown Traverse City
“Business has been better than I expected,” says owner/chef Dan Marsh, who studied at the Culinary Institute of America and worked as a chef in New York City and San Francisco before launching Red Ginger last November.
“We were packed from day one through January. It’s been good since then, and now that a lot of Northern Michigan residents are coming back from warmer places, we expect it to continue. We already have a number of regulars.”
Located between Traverse City’s rejuvenated State Theatre and Horizon Books, the November opening took place after almost a year of renovations of the aging building that once housed Kurtz Music.
“It had no HVAC, no electricity,” recalls Marsh. “It was pretty much a shell. We had to do a lot of work, put in a new sewer system.”

BOLD FLAVORS
The result of all that hard work is a beautifully appointed, non-smoking, serene eatery in tones of red, brown and yellow that doesn’t scream “Asian restaurant.” It features a lounge area, a sushi bar and a private basement room for 32 people that can be reserved for parties or private dinners.
The main dining area seats about 130 comfortably, with plans to add a few more seats on a rear deck area that overlooks the Boardman River.
Red Ginger’s menu features the bold flavors of Chinese, Thai, Vietnamese, Japanese and other Asian cuisines. All meals are prepared from scratch daily, using only fresh ingredients.
“We keep things fresh,” explains Marsh. “For example, five days a week we get our tuna delivered from the Honolulu Fish Company in Hawaii. Within 24 hours of leaving the water, that tuna is on our doorstep – that’s the company’s guarantee. On a typical week, we go through about 80 pounds of tuna.”
Marsh prides himself on creating delicious dishes that explode with flavor. Red Ginger’s menu is constantly changing, but a recent listing displays Marsh’s versatility.
Diners will want to start their meal with a tempting appetizer, such as Tuna Tartar with 1+ grade Ahi tuna, chili aioli and tempura nori, or Yakitori, which are grilled chicken skewers glazed with teriyaki and served with hoisin peanut sauce. Popular appetizer staples, including spring rolls, calamari and pot stickers are also available.
Red Ginger’s wonton soup features tasty shrimp and pork wontons in a rich Chinese broth with spinach, Napa cabbage and carrots. “Our goal is to make the world’s greatest wonton,” says Marsh.
The eatery’s house salad is a colorful blend of crunchy young greens, mandarin oranges, green apple slices and toasted almonds, topped with a light curry vinaigrette.
The restaurant’s most popular entrée has been the Thai curry, a tasty blend of chicken and prawns simmered in green curry sauce with white mushrooms, bamboo shoots, micro basil and jasmine rice. Just ask and it can also be prepared with chicken only or with tofu.

TUNA A STAPLE
Seafood lovers will want to try the Seafood Pad Thai, which features seared diver scallops, prawns, calamari and jumbo lump blue crab with rice noodles, Asian vegetables, plus sweet and sour tamarind sauce.
Red Ginger’s grilled tuna comes with steamed baby bok choy and a sesame wakame salad with tamarind sauce.
“Tuna’s a staple with us,” says Marsh. “We always have fresh tuna as an appetizer and an entrée.”
Another grilled favorite, the Pacific swordfish, is accompanied by lump crab dumplings, plum wine peppercorn sauce, garlic spinach and wasabi créme.
For beef eaters, Red Ginger offers Wok Seared Beef, a thinly sliced flank steak that is tossed with steamed broccoli and spring onions and splashed with dark soy and oyster sauce. There’s also a hearty grilled steak tenderloin served with panko potato gratin, wok-tossed asparagus and shiitake truffle butter.
For the quality of the cuisine, entrée prices are reasonable, ranging from $18 to $34. “We serve quality seafood and other ingredients,” explains Marsh. “We’re offering top grade and need to charge accordingly.”
To complement your meal, Red Ginger offers more than 100 different wines, sakes and specialty martinis, including the popular Red Dragon Martini made from raspberry Stoli, orange juice and pomegranate puree. “We like to push the envelope on our martinis and cocktails,” says Marsh.

Red Ginger is open for drinks every day at 4 p.m. Dinner service begins at 5 p.m. and continues until 10 p.m. Monday through Thursday, until 11 p.m. on Friday and Saturday and until 9 p.m. on Sunday. For reservations, call (231) 944-1733 or learn more about Red Ginger at www.eatatginger.com.
 
  • Currently 3.5/5 Stars.
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