Betsie Bay Inn Offers
Your Heart’s Desire in Frankfort
By Danielle Horvath 7/6/09
If you wish to linger over a freshly-prepared, globally-inspired dinner, stay for a weekend in a real Northern Michigan inn just blocks from the Big Lake; or are in need of a memorable place to hold that special event, the Betsie Bay Inn has it all.
Three years ago, Leslie and Geoff Perkins took on the daunting task of renovating the historic inn that had been a landmark in downtown Frankfort since 1867. It burned down in 1925, was rebuilt during the Depression, and renamed a few times over its long history.
Reborn as the Betsie Bay Inn, it offers the ultimate in northern comfort with an international flare.
“The demand for banquet and private party and wedding space was amazing,” Leslie says. “People came to us when we were working on it and asked us to provide that service. So we made those changes in our renovation plans.”
SCOTTISH FLARE
The Perkins have created three fine-dining restaurants and two large banquet rooms that can accommodate groups of 60 and 80. All 17 inn rooms have been renovated, some with spiral staircases, in-room hot tubs, saunas, steam showers, woodstoves, lofts and sweeping views of Betsie Bay and Lake Michigan. The choice for fine dining, accommodations, welcoming staff, Scottish flare and hospitality and attention to detail has earned it a fan base known as “The Inn Crowd.”
This summer, Chef Coburn McNayghton, an instructor at the Culinary Institute at NMC, brings international experience and variety that is reflected in the new menu, which will include French, Indian and Italian specialties.
Always with an emphasis on local and organic ingredients, dishes include their signature whitefish – either baked with pesto and Parmesan, broiled with citrus butter, white wine and lemon or sautéed in olive oil with a nutty cracker crust and served with rice and fresh in-season vegetable. From the authentic Fettucine Pescatora which includes shrimp, scallops, mussels, and capers, with olive oil and tomatoes, to their ever popular Seafood Creole - customers complained when they attempted to take it off the menu for the summer – to the Salmon Bridie -- literally a one-stop meal in a puff pastry -- to their luscious desserts and incredible presentation, the Betsie Bay Inn is a “must” stop.
“We have an awesome team this year and have some of the top students from the culinary institute coming on board and bringing energy, interest and enthusiasm,” Leslie says. Open daily for lunch as well as dinner, Bunty & JoJo’s and their Hotspur Bar are well known for their gourmet omelets, fresh corned beef hash, tasty appetizers, homemade crusty Sourdough bread, specialty sandwiches, and homemade French onion soup.
Located in downtown Frankfort, two blocks off the beach. Open daily 9am-9pm. call for reservations and information: 231-352-8090, or check out their website at http://www.betsiebayinn.com .
Your Heart’s Desire in Frankfort
By Danielle Horvath 7/6/09
If you wish to linger over a freshly-prepared, globally-inspired dinner, stay for a weekend in a real Northern Michigan inn just blocks from the Big Lake; or are in need of a memorable place to hold that special event, the Betsie Bay Inn has it all.
Three years ago, Leslie and Geoff Perkins took on the daunting task of renovating the historic inn that had been a landmark in downtown Frankfort since 1867. It burned down in 1925, was rebuilt during the Depression, and renamed a few times over its long history.
Reborn as the Betsie Bay Inn, it offers the ultimate in northern comfort with an international flare.
“The demand for banquet and private party and wedding space was amazing,” Leslie says. “People came to us when we were working on it and asked us to provide that service. So we made those changes in our renovation plans.”
SCOTTISH FLARE
The Perkins have created three fine-dining restaurants and two large banquet rooms that can accommodate groups of 60 and 80. All 17 inn rooms have been renovated, some with spiral staircases, in-room hot tubs, saunas, steam showers, woodstoves, lofts and sweeping views of Betsie Bay and Lake Michigan. The choice for fine dining, accommodations, welcoming staff, Scottish flare and hospitality and attention to detail has earned it a fan base known as “The Inn Crowd.”
This summer, Chef Coburn McNayghton, an instructor at the Culinary Institute at NMC, brings international experience and variety that is reflected in the new menu, which will include French, Indian and Italian specialties.
Always with an emphasis on local and organic ingredients, dishes include their signature whitefish – either baked with pesto and Parmesan, broiled with citrus butter, white wine and lemon or sautéed in olive oil with a nutty cracker crust and served with rice and fresh in-season vegetable. From the authentic Fettucine Pescatora which includes shrimp, scallops, mussels, and capers, with olive oil and tomatoes, to their ever popular Seafood Creole - customers complained when they attempted to take it off the menu for the summer – to the Salmon Bridie -- literally a one-stop meal in a puff pastry -- to their luscious desserts and incredible presentation, the Betsie Bay Inn is a “must” stop.
“We have an awesome team this year and have some of the top students from the culinary institute coming on board and bringing energy, interest and enthusiasm,” Leslie says. Open daily for lunch as well as dinner, Bunty & JoJo’s and their Hotspur Bar are well known for their gourmet omelets, fresh corned beef hash, tasty appetizers, homemade crusty Sourdough bread, specialty sandwiches, and homemade French onion soup.
Located in downtown Frankfort, two blocks off the beach. Open daily 9am-9pm. call for reservations and information: 231-352-8090, or check out their website at http://www.betsiebayinn.com .
