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 · Chef Hermann
. . . .

Chef Hermann

Rick Coates - March 1st, 2010
Chef Hermann Suhs:Cadillac’s Gift to Gourmet Dining
By Rick Coates
Chef Hermann Suhs of Hermann’s European Café has literally been the
“face” of the Northern Michigan culinary scene for the past 20 years.
His weekly Cooking With Chef Hermann show appeared on TV 9 &10 for 19
years.  For the past 24 years he has developed a reputation for
culinary excellence in the Cadillac and surrounding area with his
restaurant and by adding a deli, Opa’s Butcher & Wine Shop along with
Hermann’s Hotel upstairs.
Born and raised in Vienna, Chef Hermann developed an early fascination
with preparing food. That passion has
taken him around the world to Sweden, where he attained his Master
Chef credentials, to Nepal where he was the personal chef for the
King. He would work for Hilton in Thailand as an executive chef before
taking a transfer to the United States in 1978.
Chef Hermann originally started out as a pastry chef, his first
apprenticeship in Vienna as a teenager, before pursuing culinary and
beverage certifications and apprenticeships. He took a few minutes to
reflect on his career before heading to Florida for vacation.

Northern Express: What inspired you to become a chef?
Chef Hermann:  My grandmother inspired and influenced me; she was a
cook for the Russian officers. She was very adventurous in her
approach in the kitchen. We started cooking together when I was 10 or
11 and I remember baking bread with her in brick oven with fire. So at
an early age I wanted to become a chef. It was not popular at that
time to pursue such a career. In fact my parents wanted me to go to
the university instead.

NE: How did you end up in Cadillac?
Chef Hermann: I was working for the Hilton chain as an executive chef
in Thailand and had expressed interest to come to the United States.
Well I had a Green Card so they transferred me to Innisbrook in
Florida in 1978. I ended up in Traverse City shortly after that at the
Grand Traverse Resort, which was a Hilton property at the time. I went
back to Florida but some investors from Cadillac where my wife was
from said I should have my own place, so I moved to Cadillac and
opened Hermann’s.

NE: But why Cadillac and not Traverse City to open your restaurant?
Chef Hermann: Traverse City did not appeal to me at that time. There
were so many restaurants there. With my wife being from Cadillac and
there being fewer restaurants in that area I felt it was the best
place. At the time I opened in January of 1984, Cadillac was full of
professionals with Kysor corporate hedquarters located here, 4 Winns
boats headquartered here and several others. It was a perfect fit for

NE: What do you contribute your success to?
Chef Hermann:  I would say
whom, and that first would be my wife of 27 years. Without her support
none of this would be possible.
My staff has also played a major part in this success. Some have been
with me for more than 20 years, such as my executive chef Steve Gorski
who has been with me for 23 years. We can just look at each other and
know what each other is thinking. There is Adam Peterson my front of
the house manager, who speaks fluent Japanese (he has been able to use
that with our Japanese guests) and can do it all from being chef to a
server to the best bartnedar I have ever seen.
I could go on about all 30 of my team, they have made this place.
Finally, without the many customers who have supported me over the
years I would have no business.

NE: Okay you have identified ‘who’ -- now identify the ‘how’:
Chef Hermann: Staying passionate, never settling for just good but
seeking perfection with every meal and every guest. Staying up with
the trends and growing the business. Over the years I added a deli, a
butcher and wine shop and a hotel. It has been a challenge because
over the years I have had to take on another partner called the
government. When you are in business today the government is your
partner, you have no choice and that partner always comes up with new
rules and paperwork.

NE: Your Cooking With Chef Hermann show was very popular. Why did you
stop doing it last year after 19 years?
Chef Hermann:  I believed it had run its course. But there have been a
lot of requests for it so next week we will be releasing a DVD series
called the Best of Chef Hermann. I am also getting into a new venture
and getting ready to make my morel soup available at stores. I sell it
online right now at my website and now there is a call for it from
stores so I hope to have it available at stores soon.

NE: How would you describe the culinary scene in Northern Michigan?
Chef Hermann: Much improved, especially in the last 12 to 14 years.
But that said, somewhat challenged still. I see places start out with
so much potential and their flame burns bright but after a year or two
that flame extinguishes because they get away from the core values of
the business. They forget why they are in this business and who they
are serving. For me I strived to keep a consistent flame burning at
the same level and level is perfection. When that flame starts to
flicker I let my managers have it.

NE: Okay what keeps you motivated after 40 years?
Chef Hermann: Balance, I work a lot but I play a lot. I spent a lot of
time raising my children with my wife. I take vacations, I have such a
great team that I am headed off to Florida for a month. I take days
off, I work a few days till early afternoon and few days I work two
shifts but I keep balance and that is part of what keeps me motivated.
I have a passion to succeed and that flame has never burned out inside
of me. I do not accept good, only perfection. If I hear a guest say it
was just good, my managers get chewed out. I have always lived by the
motto that you are only as good as your last meal, and that goes for
anyone in any business.

For additional information on
Chef Hermann and his culinary and hospitality operations in Cadillac
go to www.chefhermann.com or call him at

Chef Profile

Chef/Proprietor · Hermann’s · Cadillac, MI · Since 1984
Employees: 30 - 40 (depends on the season)
Volume: 100,000 plus served in 2009
Age: 62

Experience:  40 years professionally, plus five years apprenticeship
Hotel Anna Purna, Nepal, Executive Chef
King of Nepal, Personal Chef
Innisbrook Resort and Golf Club, Palm Harbor, Florida, Executive Chef
Grand Traverse Resort, Acme, MI, Executive Chef
Hawk’s Cay Resort, Marathon, Florida, Executive Chef
Hermann’s European Café, Cadillac, MI, Proprietor/Executive Chef

Pastry Apprenticeship:  Vienna Konditorei Shop
Food and Beverage Apprenticeship: Hotel Sacher, Vienna

Professional Affiliations:
Lifetime Member American Culinary Federation (Former Chapter President)

Born in Vienna, moved to the United States in 1978 while working for
Hilton in Thailand. Married, 27 years to wife Martha (Mardi), two
children: Roman a Hospitality Business Major at Michigan State
University (class of 2010) Josephine, a film major at Sierra Nevada
College, Lake Tahoe. Moved to Traverse City in 2007. Enjoys spending
time with his children and being active in their lives, has been
playing tennis with the same group of guys in Cadillac for 27 years.
Loves to ski but knee replacement surgery has slowed his time on the
slopes and enjoys traveling and taking vacations.  Loves to cook at
home on Sunday afternoons creating new dishes, “I get these ideas for
certain flavor combinations and I use my Sunday cooking time at home
to experiment with them.”

Quote: “I have survived this business for 40 years because I have
never believed being good is good enough, perfection is the only
acceptable goal in this business. I believe that to be in the business
of serving others you have to strive for perfection in every aspect
and detail. You are only as great as your last meal and service.”

  • Currently 3.5/5 Stars.
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