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 · Tastemakers: Green Plate...
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Tastemakers: Green Plate Challenge/Bell‘s 9000

Rick Coates - August 6th, 2010
Green Plate Challenge
This is a really cool concept, the Green Plate Challenge, where four Benzie County restaurants are not really competing, but challenging each other to better connect with local farmers and local products.
The Challenge creator is Jim Barnes of Crystal Lake Catering. Barnes was one of the pioneers in the Benzie culinary scene to incorporate local products into his menu during stints as chef/owner of both Northern Delights Cafe and The Roadhouse. “There are several components to this challenge from developing better relationships with area farmers and restaurateurs as well as to improve culinary skills, help to develop new customers and also encourage servers to be better informed on the local items they offer,” said Barnes.
Here is how the challenge works: Each eatery is featuring a menu item everyday with ingredients 90% sourced from within 100 miles of their restaurant. “Purchasing food products locally has not been the most common way of purveying food for our local restaurant industry,” said Barnes.
The first Green Plate Challenge is winding down and will conclude on September 21. Participating eateries include Betsie Bay Inn, Coho Café, and Tali Bistro, in Frankfort, and the Cabbage Shed, in Elberta. Once you have one of the local plates you are asked to rate the plate at Wildleek.org on a scale from 1-5 for its taste, originality and presentation. At the end of the season, Wild Leek Productions will award a Green Plate Challenge Award winner. The success of the challenge so far has Barnes already planning on round two to start at the end of September. Be sure to get out and participate. All of these are exceptional dining locations. Other communities should get behind this concept and develop a Green Plate Challenge as well. I know many, myself included, are seeking out places that are serving local food. After the salmonella outbreak in the eggs a few weeks ago I will only order and eat locally raised eggs. For more information on the Green Plate Challenge go to www.wildleek.org --Rick Coates

Bell’s 9000
The Traverse City Microbrew & Music Festival a week ago drew thousands of brew enthusiasts over two days. With more than 150 beers on tap for the weekend it was impossible to sample them all.
Certainly there were many highlights of the weekend, including several Michigan hard ciders. The emergence of hard ciders is growing in popularity and Bottoms Up will take a look at some of the local offerings in the coming weeks. Also emerging is the Michigan hops industry and Two Peninsula Hops had a booth at the Festival. So look to see locally grown hops more prevalent in Michigan made beers.
While several brews caught the attention of the palates of the many participants, one favorite was the Bell’s Batch 9,000 Ale. Now Bell’s was in the forefront of the craftbrew industry not only in Michigan but in Midwest; and every 1,000 batches they release a commemorative brew. Released this past February, Batch 9,000 has some similarities to an Imperial Stout, but the brewers at Bell’s say it is not a stout. Regardless, the molasses and licorice used in the brewing process has resulted in a dark chocolate aroma and hints of sweetness in the mouthfeel.
According to Laura Bell, brewery spokesperson, Batch 9,000 is about sold out and the brewery is quickly closing in on batch 10,000. I was able to procure a few bottles of Batch 9,000, so it is still out there. Consider buying some and cellaring it, I see this beer evolving in the bottle and improving in a couple of years. Enjoy right now though as a stand alone or after dinner with dark chocolate desserts or a slice of pecan pie. To learn more about Batch 9,000 or other Bell’s beers check out www.bellsbeer.com
--Rick Coates

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