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 · EuroStop
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Sandra Serra Bradshaw - July 7th, 2008
It was time for a change. She was features editor for the Traverse City Record-Eagle for 16 long years. Kathy Gibbons was a well-loved feature writer and columnist. Her Sunday columns brought both laughs and tears to many of the paper’s readers. The Monday Food Section was scoured by many, including myself -- its wonderful recipes in many a cook’s repertoire. But Gibbons needed a change. “The time was right,” she said. “I just needed a change.”
This change has resulted in the new café, EuroStop, with Gibbons as its enthusiastic and welcoming Italian owner/chef. It opened in early May, located in the historic, fully-restored Traverse City train depot.
The setting could not be more charming. From the bright interior (formerly the baggage area), wide open windows afford a view of Boardman Lake, while picnic benches outside on the patio invite customers to enjoy the lake and its breezes. The depot’s setting prompts thoughts of bygone days when trains ruled transportation. Days when schooners plied the lakes with goods and settlers, and before the advent of the auto industry’s reign.

The original depot was built in 1871 when TC lumber baron Perry Hannah persuaded General George W. Cass, president of the Continental Improvement Company, “that a branch line to Traverse City was a viable project, according to historian Larry Wakefield in his book, “Sail and Rails.” The project cost $260,000. The first train arrived at the newly-built depot on November 13 of that same year.”
“I had this idea all in my head about a restaurant, nothing on paper per se,” Gibbons explained. “Though I have had no professional food experience, it’s a lot like what I have done most of my life -- like feeding the soccer team, the casting crews at the Opera House, and cooking for showers, funerals, family and friends through the years.”
Her original idea was to open a small Folgarelli’s type market and café at another location with her sister and brother. That idea quickly changed when one day she found herself peering into the windows of the train depot, now known as Railroad Place. “Ironically,” “There was an ad in the Record-Eagle run by Marty Lagina who owns the depot, that very same day; “Entrepreneurs wanted, bring your ideas.”
Marty Lagina took two years to carefully restore the old depot into the inviting spot it is today. The current depot replaced the old one in 1927, according to blueprints he has in his office. “We had to put a new roof on, its tiles had to be taken off, new underlayment added and the tiles replaced. We added 4,500 watts of solar panels. You can view them on our roof top from the library parking lot next door,” he said. “We wanted to maintain the old historic look but combine the modern -- on a sunny day the panels operate the entire building.”
“EuroStop has great food, great prices and is in a great location,” Lagina added.

Gibbons made several flights to Europe to research her restaurant and clinch a deal for a first order of 40,000 specially-made baguettes - a sort of long delicious bun most often stuffed with Leo’s of Traverse City’s own hot dogs. Gibbons calls them Eurodogs.
“Seems practically everyone in Traverse City is into having a hot dog these days,” she noted. They come with the usual ketchup and mustard, but add her specialty Eurosauce and it’s a hot dog lover’s taste buds heaven. Her homemade chili can be added, and you may add cheddar cheese for a mere extra 25 cents. “And the onions are free,” she said with a laugh.
Most of her recipes came from a discovery trip to New York City’s Little Italy where the restaurant Totino’s is located. They took Gibbons in like family, giving her their own special recipes. They taught her to make her own mozzarella which is tender and flavorful and so different than store bought -- you must try it.
Often on the menu is Eggplant Parmesan, filling and delicious. A must to try are her signature sandwiches like “Purple Passion,” made of fried eggplant, mozzarella, tomatoes, fresh basil, red peppers, and olive oil on a sub bun. A “Keenan Special” is composed of pastrami, Jarlsberg, cole slaw, red onion, and Thousand Island dressing on sunflower rye bread, available hot or cold.
Vegetarians will like her “Malto Molten” made with Sopessata and Capicolla Italian specialty cheeses, tomato, fresh basil and sea salt, or the “Mangea” made of mortadella, provolone, tomato, oregano, basil, and olive oil on a sub bun. “Hot to Trot” is made of Buffalo chicken, muenster, lettuce, tomato, and chipotle mayo (house-made) on a sub bun. A host of other sandwiches are on the menu, all in the reasonable $5.25-$6.25 range.

EuroStop makes “almost ready” squares of focaccia for finishing with the likes of oven-roasted turkey, honey ham or salami. All include a slice of deli cheese (Muenster, provolone, cheddar cojack, Swiss or Jarlsberg), or for an extra 50 cents add Gibbons’ mozzarella. The “mini-Muffletta” is made up with Krakus ham. “It’s popular downstate, a polish ham but nicer and smoother,” said Gibbons. She adds Capicolla, mozzarella, provolone, and her house made olive salad. Delicious!
Fresh salads include Antipasto with romaine, salami, ham, muenster, red onions, olives, pepperoni, grape tomatoes and Italian vinaigrette. The vegetarian “Mozzaberry” is made with romaine, fresh strawberries, mozzarella, and pine nuts with poppy seed dressing. The “Traverse City” is mixed baby greens, dried cherries, feta, red onions, and walnuts with sweet red vinaigrette. The “Bronx Favorite” is made with romaine, grape tomatoes, cucumbers, red onions and olives with red vinaigrette, and for an extra dollar you can add grilled chicken. Other salads are on the menu or you can create your own.
Gibbons’ house-made soups change daily and are served with focaccia. A white chicken chili has proved popular and is served often. Others include Italian Wedding, tortellini, tomato basil, pasta fagioli and more.
The children’s menu offers a Nutella and banana sandwich, cold or grilled, half sub sandwiches, and grilled cheese with choice of provolone, Muenster or cojack.
EuroStop shares the building with Theater North, owned by Mike Kelly. The Station Espresso Bar owned by Ella Cooper is in the depot building next door. Party trays are available and Theater North is available for Station Hall rentals which Gibbons arranges. They honor downtown Traverse City’s employees discount card. Eurostop is located at 620 Railroad Place, Suite B. Phone (231) 421-1168 or fax (231) 421-1076. Online visit: www.eurostopcafe.com.

  • Currently 3.5/5 Stars.
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