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 · Tastemakers: No Salt?...
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Tastemakers: No Salt? Bell‘s Oberon Ale

Rick Coates - April 5th, 2010
No Salt
Okay, here it comes; the floodgates are opening as legislators continue to justify their importance by constantly coming up with legislation that they feel will better society. A shockwave went through the New York City culinary community a couple of weeks ago when assemblyman Felix Ortiz introduced laws that would ban the use of salt in New York eateries. While shakers would remain on the tables, sodium/salt based seasonings would no longer be used in the kitchen. The fine would be $1,000 for each violation.
Ortiz’s logic for introducing the legislation is a call by the American Heart Association and other health organizations for Americans to decrease the amount of their daily sodium intact. Six grams of salt is the recommended daily allowance for an adult, but most Americans have no idea of their actual intake because most processed foods are loaded with sodium, while salt is a staple in the kitchen for chefs. Experts agree that too much salt may lead to high blood pressure and heart disease but one should not eliminate salt completely. Sodium helps your body maintain its water balance and pH and it also enables your cell walls to draw in nutrients.
Chefs in New York are outraged, and they are lobbying against passage. New York City Mayor Bloomberg is supporting it, arguing unhealthy dietary habits cost taxpayers more money. But the New York City chefs, one of the culinary capitals of the world, argue that is should be a matter of personal choice. Chef Jeffery Nathan, owner of the famed Abigael’s on Broadway has formed a coalition of chefs and consumers on Facebook (My Food My Choice) opposing the legislation, stating “This is absurd, modifying trans fats and sodium intake needs to be home based for optimal health. Regulating restaurants will not solve this health issue.”
Seasoning food is an art; chefs take years mastering this craft. In theory properly prepared meals require no additional seasoning at the table. So as one chef put it, “This law will handcuff us in the kitchen. Foods will come out bland and the consumer will simply over salt at the table.
So what is next? Banning alcohol? Oh yeah we already tried that. It was called Prohibition, and it didn’t work. Come on elected officials start focusing your energies on job creation, school funding and maybe eliminating “fat”, not from restaurants but from government. --Rick Coates

Bell’s
Oberon Ale

One indicator that summer is around the corner is Bell’s Oberon Ale hitting the area tap handles. The weather last week certainly put everyone in a “summer frame of mind.”
Each year Bell’s Brewery of Kalamazoo releases Oberon on the last Monday of March,with celebrations taking place all over the state. In Traverse City, local pubs hosted the Second Annual Oberon Pub Crawl, where Oberon enthusiasts went from pub to pub to pub.
Kalamazoo Brewing Company brewmaster and the godfather of the Michigan microbrew industry Larry Bell developed this beer several years ago during the gray winter skies while longing for the summer sun. Originally called Solsun, the name was changed to Oberon a dozen years ago because someone else was already using Solsun. This actually benefited Bell’s because a few years ago a California winery released a red wine named Oberon; it proved to be more cost effective for the winery to pay for the rights to use the name versus changing the wine’s name. Oberon has a bright yellowish orange color and its citrus scents are said to be the perfect reminder of a summer afternoon.
Oberon rates among the best for American style wheat beers. It presents a balance of spicy and fruity flavors and drinkers are rewarded by Bell’s use of those tasty Saaz Hops from the Czech Republic. When out on the town, order with a lemon or lime to further draw out the citrus flavors.
This brew pairs well with BBQ foods like ribs and pork chops. So don’t let the weather get you down. Enjoy an Oberon while putting in the dock or venture out to Art’s in Glen Arbor (the first establishment in Northern Michigan to put Oberon on tap about 20 years ago) and take pleasure in a fresh pint. --Rick Coates

 
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