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 · Murray‘s
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Kristi Kates - October 25th, 2010
Do-it-yourself is on the Menu at Murray’s
By Kristi Kates
Doing things themselves is one of the main ways that the owners of Murray’s Bar and Grill in East Jordan keep their restaurant unique.
“Murray’s uses only the freshest ingredients and many Michigan-made products,” Murray’s co-founder Emily Welsh says. “We slice all of our own meats and cheeses, cook our own ribs, and pull our own pork. We make our salsas, dips and sauces from scratch. And Murray’s buys fresh Angus beef, local fish and local fruits and vegetables when in season.”
Founded in 2003, the restaurant/bar was part of the fulfillment of an “Up North” goal, and a way for Murray’s other co-founder, Welsh’s husband Owen, to recover from a serious illness.

“We founded Murray’s in June of 2003 when we were just 23 and 26 years old,” Welsh explains, “we had been living down in the Ann Arbor area so we could be close to the University of Michigan Health System, since Owen was in the middle of a two-year treatment program after he had been diagnosed with Acute Lymphoblastic Leukemia. We had always dreamed of owning our own restaurant and moving back Up North, and the opportunity was too good to pass up.”
The couple decided to live above the business so that Owen Welsh could continue to fight his cancer, and he slowly began to work again, with Emily right alongside.
“Two of our good friends, Sarah and Nathan Richards, also quit their jobs and moved north with us to help us get Murray’s started,” she explains.

Located in downtown East Jordan overlooking the south arm of Lake Charlevoix, Murray’s has what Welsh calls a “casual and friendly environment” that’s perfect for the neighborhood-focused town it resides in. Murray’s offers a deck for outdoor dining, and a large sunroom that overlooks the lake, the city marina, and Memorial Park, which Welsh says is a special focal point.
“Memorial Park has a band shell that hosts Concerts in the Park every Friday in the summer,” she says, “and the Jordan Valley Community Band on Thursday nights. There are many special events and festivals that happen right outside the doors of Murray’s, and we are right in the middle of all of the action.”
The action inside Murray’s, bustling through all four seasons, features historic photos of East Jordan on the walls and large chalkboards that inform the customers of the specials and special events happening in the restaurant and in the area.
“We have a very loyal repeat customer base of regulars, and our locals are very important and vital to our success,” Welsh says, “we also draw a lot of business from the lake. Since the marina has free shoppers’ docks, many people come to Murray’s by boat in the summer for a dining destination. We attract golfers and skiiers from Boyne Mountain, people coming off of the Jordan River after a canoeing, fishing or winter rafting adventure, and people just passing through the area.”

What all of those people are looking for is simply a great, budget-priced meal that’s a step above the usual menu offerings - and that’s exactly what Murray’s is all about. And they insist on utilizing only high-quality ingredients and that aforementioned DIY approach.
“We absolutely love food, and take great pride in the product that we are putting out to our customers,” Welsh explains, “we change our menu twice a year to keep things fresh and exciting.”
Some of Murray’s specialties include their Hand-Dipped Shrimp, their full pound Stuffed Murray Burger, and their Fried Yellow Lake Perch and Fried Whitefish. The Sweet Northern Salad brings together baby leaf spinach, dried cherries, walnuts, bleu cheese crumbles, and Michigan cherry vinaigrette, while the Pulled Pork Sandwich features pork braised in Founder’s Pale Ale from Grand Rapids, slow-cooked for 12 hours, and tossed in Murray’s homemade AppleJack BBQ sauce.
“My favorite menu item right now are the Pork Tostadas,” Welsh enthuses, “three corn tortillas, pulled pork and spices, lettuce, tomato, jalapeno, onion, roasted red peppers and feta cheese with homemade salsa and sour cream - it’s amazing.”
The soups and desserts at Murray’s are all homemade, as well, including their Cheesy Jalapeno Artichoke Soup and their Maple Walnut Bread Pudding, all overseen by Owen Welsh as Kitchen Manager and Connor Dawson as Sous Chef.
“Between the two of them, they have over 25 years of restaurant experience that they bring to Murray’s,” Welsh says.

Murray’s Bar and Grill is located at 115 Main Street in East Jordan, telephone 231-536-3395. They may also be found online at www.murraysbar.com. Murray’s opens at 11:30 a.m. Monday through Saturday, noon on Sunday.
  • Currently 3.5/5 Stars.
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