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 · Cava
. . . .

Cava

Kristi Kates - July 20th, 2009
Digging Up Success at Cava


By Kristi Kates 7/20/09

Now might not seem like the best time to open a brand new restaurant - not even in the tony enclave of Bay Harbor, the billion-dollar Northern Michigan community carved out of a former limestone quarry and cement factory.
Yet even during an economic recession in which salaries are falling like the old quarry’s rocks, expectations remain high for any business that makes it onto Bay Harbor’s exclusive Main Street. Local restauranteur Chandler Symons sees the economy as a challenge, not a roadblock.
“In regards to the economy, I don’t believe just because it’s harder to make a living out there, that we should just roll over,” Symons emphasizes, “I think we need to go out there, work harder, try harder, and get after it. We need to run more efficiently, but not run away. We have a wonderful staff, and that is what made it possible to make our expansion.”

MODERN GLOBAL
That expansion being Symons’ restaurant Cava, which now occupies the space formerly held by Latitude, Bay Harbor’s previous flagship downtown restaurant. Cava - Italian for “quarry” (a takeoff on the development’s former purpose) - aims for quality cuisine that Symons terms “modern global.”
“Quality in food and service are the highest standard,” Symons says with conviction, “Chef Tommy (Kaszubowski) writes both menus for Chandler’s (in Petoskey - one of Symons’ two other restaurants, the third being Pierson’s at Boyne Mountain) and Cava, so we keep the food options separate. We rotate a lot of our staff through all three restaurants, so you can see familiar faces at all of them. The feel at Cava is different though; much larger and more modern. Chandler’s is very small and quaint, much more difficult to get a table in the summer. At Cava, we have redone the lounge so it has a very urban feel. It’s nice to have some space - we’re definitely not used to that!”
And as far as Cava’s menu goes, it’s an ongoing process.
“Chef Tommy Kaszubowski and I worked on the menu together,” Symons explains, “I think we wrote it and rewrote it a hundred times trying to get the right mix. We are still evaluating and changing, and probably will always do that. Basically we tried to incorporate small plates - that’s a trendy term for appetizers - sushi, salads, and entree-sized plates. There was a pizza oven here, so it seemed only natural to run pizzas as well; they have been very popular.”
A sampling of Cava’s menu items begin with salads, from the $7 Greens Salad (farm greens and white balsamic vinaigrette) to the $15 Grilled Big Eye Tuna Salad; sushi runs $10-14 per roll, while small plates start at $7 for Steamed Edamame (soybeans in the pod), and go up to $15 for Beef Carpaccio. At lunch, appetizers such as Guacamole ($10) and Vegetable Frites (fries - $9) are available, along with pizzas ($11-14) and sandwiches such as the $10 Club Wrap and the $12 Grilled Salmon Sandwich. Dinner entrees start at $18 for a Wagyu Beef Burger, up to $41 for Filet with Roasted Potatoes, or $33 for BBQ Short Ribs (pizzas are also still available at dinner); desserts start at $10 and range from Panna Cotta (essentially a vanilla custard) to Kahlua Brownies.
“For breakfast, the Hash and Eggs Benedict are our best sellers,” Symons says, “at lunch, the Lobster BLT and the Patty Melt win. Dinner is across the board from sushi to pizzas; scallops are great sellers too.”

ALL FOUR SEASONS
Cava has also scheduled live music for seven nights a week, which looks to feature many of the same reliable performers you see playing the usual circuit of Petoskey bars and restaurants in the summer.
They’ll also be serving outside on the patio for breakfast, lunch, and dinner, and expect to be doing a lot of catering events as well.
The staff at Cava expect that the reputation they build in the summer will carry them through the slower winter months. Chandler Symons is nothing if not self-assured.
“I think we’ll fare just fine in the winter,” Symons declares, “it’s no different here than in Petoskey. We won’t have the summer business, but there are plenty of people that live here year-round, and visitors on the weekends for color tour and winter activities. We just have to watch our controllable expenses and make sure we stay efficient.”

Cava is located at 795 Front Street, Bay Harbor, telephone 231-439-CAVA.

 
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