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 · Historic dining on Walloon Lake
. . . .

Historic dining on Walloon Lake

Kristi Kates - November 30th, 2009
Historic Dining on Walloon Lake
By Kristi Kates
Walloon Lake Inn chef/proprietor David Beier explains that he first acquired his interest in food from his father.
“He bought a lifetime subscription to Gourmet magazine when it first came out, probably in the late ’50s,” Beier says. After acquiring a liberal arts degree, Beier decided to move forward with his culinary interests.
“I started to apprentice for European chefs,” he explains, “at that time there were no culinary schools.”
Beier bided his time at different restaurants, eventually finding the Walloon Lake Inn when it surfaced on the market in 1981. After purchasing the Inn, he began turning it into the gourmet restaurant it is today.

DINING CONTRASTS
Beier says the Inn was first known as the Fern Cottage, and was built in 1891. A destination for visitors, it also served as a docking point for the steamboats that would carry travelers to hotels and cottages on Walloon Lake.
The days of hundreds of holiday-seekers rendezvousing at the Inn for their steamboat transfer are obviously long gone. “The Walloon Lake Inn is now known as a ‘food’ restaurant,” Beier says.
Enhancing the food is the Inn’s decor, which caters to both the local and resort trades.
“The dining room overlooks Walloon Lake and seats 70 people,” Beier points out. “The pine-paneled porch is the perfect Northern counterpoint to the crisp linens that drape the tables. In the summer, the covered deck overlooking the lake is enjoyed by many for a drink as many of our guests arrive by boat. The Inn has always strived to serve cuisine that is excellent in quality with a restrained service and atmosphere. We emphasize consistency, quality, and value.”

RICH DISHES
“First and foremost, the food is what motivates and gives direction to the Inn,” Beier continues, “we are continually looking for culinary offerings that will please our guests. Although classic in approach and style, this is merely a tool that we use to look at all culinary traditions.”
The Walloon Lake Inn’s dining menu includes such dishes as Trout Hemingway, which Beier says is “a dish created to honor Walloon Lake’s former author-in-residence,” a Beef Short Rib crafted with an Asian ginger and Shiitake sauce, and Filet Mignon au Morrile, a filet of beef grilled with morel mushrooms and Madiera wine.
Desserts include Chocolate Mousse, Creme Caramel, a Lemon Sabayon Tart, and Maple Creme Caramel for which the Walloon Lake Inn makes its own maple syrup.
And don’t fear, winter residents; the Walloon Lake Inn looks out for its local customers, as well.
“In the local season, the winter months, the Inn features monthly wine dinners, usually a five-course meal with wine priced at around $45,” Beier says. “These are always listed on our website.”

The Walloon Lake Inn is located on Winsor Street, one block west of M-75 in Walloon Lake, telephone 231-535-2999. They may also be visited on the web at www.walloonlakeinn.com.


 
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