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 · Tastemekers: Great Lakes Chip...
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Tastemekers: Great Lakes Chip Company/ Bell‘s 25th anniversary

Rick Coates - September 13th, 2010
Great Lakes Chip Company
America’s number one snack food? The potato chip of course. According to potato chip folklore this crunchy snack and sandwich side was developed purely by accident. In the summer of 1853, Native American George Crum was employed as a chef at an elegant resort in Saratoga Springs, New York. A dinner guest was upset with the thickness of Crum’s french fries and sent them back.
Crum in turn was upset and decided to send out the thinnest fries he could make, the guest was ecstatic over the browned, paper-thin potatoes and word began to spread about Crum’s “potato chips.”
Michigan is one of the top producers of potatoes grown for potato chips and Traverse City entrepreneurs Chris and Ed Girrbach (of Pangea’s restaurant in Traverse City) decided to take advantage of the crop. Earlier this summer they launched the Great Lakes Potato Chip Company. Not only are they using local potatoes and seasonings, they are manufacturing and distributing their chips from a production company at the base of the Leelanau Peninsula.
The Great Lakes Potato Chip Company currently is offering three flavors, Original, Barbecue, and Sea Salt and Vinegar. These kettle-style chips are made in small batches and one thing that sets them apart from so many chips: skin on.
“Our skin-on style puts a little extra ‘zip’ in the chip, providing you a full-flavor snack adventure,” said Chris Girrbach. “Something those naked chips just can’t deliver. And although it’s nice that potato skins are known to contain nutrients and fiber, we leave ‘em on just because we love the way they taste.”
The Great Lakes Chips are spreading in popularity throughout Northern Michigan, and it is being sold at several retail locations. Also restaurants throughout the region are now offering the chips. For more information check out www.greatlakespotatochips.com
-- Rick Coates

Bell’s 25th Anniversary Ale
This is Bottomsup third and final tribute to Larry Bell and Bell’s Brewery as they mark their 25th Anniversary. To celebrate, Bell’s hosted a big three-day bash at their Kalamazoo-based Eccentric Cafe Bell’s last weekend. They also released their 25th Anniversary Ale, which is available in bottles throughout Northern Michigan.
This tribute/celebratory ale is a dry-hopped strong ale made with barley grown at the Bell’s Brewery farm. This brew has some IPA characteristics to it with citrus notes in the nose. At 8.5% alcohol, this is definitely a strong ale but the 25th Anniversary Ale doe not have that strong alcohol burn that some brews in this category have, it is very smooth.
Now I am a big fan of pairing beer with food, but this is definitely a stand-alone ale. Not that it doesn’t pair with food, I just believe it should be enjoyed alone. Here is why: Larry Bell launched the craft brew industry here in Michigan and was, and remains, a major player in the industry not only here but throughout the country. Bell inspired so many to follow in his footsteps, brewers such as Joe Short from Short’s Brewery is one example.
Bell’s has a bright future. At the Traverse City Microbrew & Music Festival I spoke to Larry’s daughter who is now a part owner and the marketing director. At 25, Laura has that same passion her father had when he started Bell’s 25 years ago. Larry is not retired; at 52 he is in the prime of his life and remains enthusiastic about the future of the Bell’s Brewery. So cheers to Bell’s and here is to the next 25 years! -- Rick Coates

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