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 · 9 Bean Rows
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9 Bean Rows

Ross Boissoneau - January 24th, 2011
Gourmet baking on the rise at 9 Bean Rows
By Ross Boissoneau
Man cannot live by bread alone.
But if you throw in a couple different kinds of croissants, some
napoleons, a chocolate mouse or two, you may be on to something.
That’s kind of the premise of 9 Bean Rows, the bakery now inhabiting
the former location of the Cook’s House at 439 E. Front Street. With
some 16 varieties of bread, croissants and the like, there are plenty
of choices for the sourdough-inclined.
Which happens to be the bakery’s biggest seller. “Our most popular
bread is probably the Sea Salt Fennel Sourdough,” says baker Jen
Welty, who owns the bakery with her husband Nick.
The two began their operation, sans location, in 2008, as part of a
commitment to producing wholesome foods locally. They had worked as
farmers since 2006 at Blackstar Farms, and then began exploring
Community Supported Agriculture on their own, signing up clients who
paid up front for various farm-fresh foods, ranging from specialty
greens and eggs to pickled asparagus and pickled leeks. From there, it
was on to the baking, which Jen had originally fallen in love with
while working at a French bakery and cafe in Columbus, Ohio.
“We began going to farmers’ markets, and the baking side became more
and more important,” said Welty.
“This is coming back to food we love.”

9 Bean Rows boasts a rotating menu of eight different breads, as well
as pastries and the aforementioned croissants.
Now, about those croissants. The bakery is gaining a reputation for
the flaky specialties. Wilty says the chocolate ones may be the second
most popular item at the bakery, trailing only its cream cheese
cousin. And those, with their sprinkling of powdered sugar on top, are
a taste treat. Plus how can you go wrong sporting the evidence on,
say, a navy turtleneck?
Welty says opening the bakery may have saved customers from fisticuffs.
“Customers and demand – we knew we wanted to open our own store,” she
said. “We would sell out in an hour (at the farm markets).” When it
got down to the last couple croissants, Welty said it could get
chaotic. “They’d fight over who got the last croissants,” she said
with a laugh.
Now there’s not such a problem. When The Cook’s House combined
operations with the Wellington Street Market and moved all its
operations to the latter location, suddenly there was an opening.
“I knew Jen (Jennifer Blakeslee, chef and co-owner of the Cook’s
House), we’d worked together. I’d come in on Saturdays and sell from
her shop,” said Welty. “When they moved, I said I could use the space.
They said, ‘You should take it.’”
And so they did. The bakery is open Tuesday through Saturday from 7
a.m. to 1 p.m. Currently Welty works the store on Saturday while
Valerie Brinks works the other days. Most of the baking is done
off-site, though some items are made there. Welty says they hope to do
more in-store, including adding tables and expanding hours and staff
in the summer.
The store is hosting a grand opening on Saturday, Jan. 29 from 5 to 8
p.m. In addition to various specials, the store will also feature live
music – on the roof. They are hoisting a piano up to the roof, as well
as a pianist, and will show a video made up of time-lapse photos on
the outside wall.
“Ken Scott has been shooting these great photos, and the video will be
projected on the wall,” Welty said.

  • Currently 3.5/5 Stars.
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