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 · Monty‘s maximum BBQ
. . . .

Monty‘s maximum BBQ

Kristi Kates - September 13th, 2010
Monty’s Maximum B.B.Q. brings new zing to Boyne City
By Kristi Kates
Monty Wilhelm, a 25-year restaurant/hospitality veteran, is a barbecue believer.
“Everyone loves B.B.Q.,” he states.
Wilhelm, who recently opened the Boyne City restaurant that’s simply been dubbed The B.B.Q., brings a wealth of experience to his role as new restaurant owner, and is bringing an extensive menu of barbecued dishes to the also newly-revitalized downtown Boyne City neighborhood. It’s a match made in barbecue-sauce heaven.
The B.B.Q. resides in downtown Boyne City’s old train depot, which, coincidentally, previously held a barbecue restaurant called Lester’s. Wilhelm was an original manager of Lester’s before it went out of business, but he shrugs off any concerns that the same type of restaurant will become subject to the same fate.
“We are not concerned with being compared with the previous operation,” he says. “Our food, service, and clean facility will speak for itself.”
The B.B.Q. includes many historic photos and local decor as part of its ambiance, and the “dining car” draws plenty of attention all on its own. Wilhelm also says that his staff, a critical part of the restaurant’s operation, are top-notch, attending to The B.B.Q. customers’ every need.
“As for service, our wait staff can be a little over-attentive,” he chuckles.

LOCAL EXPERIENCE
“I have worked in the hospitality industry for a quarter century,” Wilhelm says, “in all capacities from dishwasher to food and beverage director.”
Wilhelm, who has been involved with such local establishments as 220 Lake Street, Garrett’s, and Boyne Mountain (as well as the Stone Hearth in Grand Blanc, where he began his culinary career as a waiter), says that his decision to specifically open a barbecue restaurant was easy. “I have a passion for BBQ and it is its own unique market. Plus the public really seems to like our style of BBQ.”
As far as the favorite menu item at his own restaurant goes, Wilhelm cites the ribs, “but all of our menu items are awesome.”
The menu at the B.B.Q. includes a lot of items that feature the restaurant’s standout house-made barbecue sauce - probably the first thing a customer will want to try with its rich, slightly spicy tanginess - but there are plenty of other options as well.
Wilhelm has a trio of his own favorites, after those aforementioned ribs, of course.
“My favorites are the Lexie Chicken Pretzel (flame-grilled barbecue chicken sandwich with smoked bacon and Swiss cheese on a unique pretzel roll), the Chef’s Artichoke Crab Dip, and our Olive Burger,” he says.
And don’t worry, barbecue fans - The B.B.Q. is planning to stay open all winter long so you can snag your favorite barbecue dish after skiing or shopping.

YEAR-ROUND MENU
“After Labor Day, The B.B.Q. will be open Wednesday through Saturday from noon to 10 p.m.,” Wilhelm says. “We’ll be offering all-you-can-eat B.B.Q. chicken on Wednesday, our Chef’s Choice special on Fridays, and one-pound steak night on Saturday.”
It may not be what resorters would consider “fancy” food - but Wilhelm’s menu appeals to the simple diner in all of us - those who just want something hearty, good, and reliable, in this case often accompanied by a side of warm cornbread. This simple but effective restaurant philosophy stems, perhaps, from Wilhelm’s own outlook on his restaurant/chef career to date.
“I love cooking, and I love being with the public,” he smiles.

The B.B.Q. is located at 151 Ray Street in downtown Boyne City, telephone 231-582-7401. Current hours (for the remainder of the summer) are Monday-Saturday 11 a.m. to 11 p.m., Sunday noon to 10 p.m.



 
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