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 · South American Grille
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South American Grille

Kristi Kates - September 27th, 2010
It’s Casual Elegance at the South American Grille
By Kristi Kates
“In spite of the hard times during the Great Depression, some people
vacationed by taking a cruise on the Great Lakes on the S.S. South
American,” explains Russell D. Miller III, Executive Chef for the
South American Grille at Bay Harbor. “The whole trip took one week,
and covered 2,200 miles,” he continues, “passengers had a few hours to
sightsee and shop at each of the port stops, which included Chicago,
Duluth, Mackinaw Island - which was nicknamed ‘The Bermuda of the
North,’ Niagara Falls, Saginaw, and Detroit.”
On shipboard, Miller says, people would meet people from all over the
country, eat good food, and even take a one-mile hike, “which was nine
times around the deck of the ship,” Miller says.
It was quite the escape from the dark days of the Depression;
musicians and dancers put on special shows, food and drink were
plentiful, and advertisements for the trip claimed that there were “no
automobiles or mosquitos” on Mackinaw Island, and that people did not
get hay fever there.
With such a grandiose and relaxing reputation, it’s no wonder that
Petoskey’s Bay Harbor chose to name their restaurant after the S.S.
South American itself.

“Memorabilia from both the S.S. South American and the S.S. North
American are under glass at the bar,” Miller explains, “a replica
model of the South American is on the mantle of the fireplace, and we
have postcards available for purchase in The Inn Cafe.”
Equal to the calm ambiance of the ship itself, the environment at the
South American Grille is also very relaxed, with the decor based off
of what the ship’s actual bar and lounge area looked like. Decked out
(pun intended) in leather and mahogany, guests can enjoy a meal, a
beverage and conversation, or even a leisurely game of chess.
The food, however, is another story entirely; far from being dated,
Chef Miller has put together a modern comfort-foods menu that shows
off both his studies and his experiences as a chef.
Chef Miller began his career after acquiring a degree in Culinary Arts
from the Pennsylvania Culinary Institute Le Cordon Bleu. Stints at
Pennsylvania’s Roxy Cafe and Michigan’s own Mountain Grand Lodge at
Boyne Resort in Boyne Falls were followed by joining the culinary team
at Bay Harbor’s Latitude; but his primary focus these days is
presiding over the South American Grille as well as sister restaurant
Sagamore’s, which is located directly across the hall at the Inn.
There were definitely a few challenges for the Grille’s beginnings;
but as the menu has evolved, Chef Miller has stepped up to meet all of

“The most difficult part about putting together a menu for the South
American Grille is that we have guests from all over the country that
stay with us, and it can be difficult to appeal to such broad needs
and wants,” Chef Miller explains, “so what I did was try to make a
nice, friendly menu creating comfort food while using as many local
products as possible, to give guests the opportunity to try Michigan
The Chermside Signature Vegetable Strudel is one of the menu’s
standout dishes, accompanied with a roasted red pepper couli and a
balsamic reduction; also on the menu, pan-seared crab cakes with
chipotle aioli are topped with corn salsa, and a chicken and ham pasta
features asparagus and sun-dried tomatoes in a light alfredo sauce.
More casual fare includes the South American Grille’s award-winning
Deuce/Deuce Chicken Wings, tossed in maple honey and Thai barbeque
sauces; the gourmet Inferno Burger, seared and Cajun-seasoned with
banana peppers and pepper jack cheese; and the Classic Calamari with
mango salsa.
“This fall and winter season, we will be offering a new menu starting
the second week of October,” Miller says. “In addition to the new
menu, we’ll have weekly features such as sushi on Wednesday nights
with live entertainment by Sean Bielby and Adam Engelman. Friday
nights we’ll have a Fish Fry, and Saturday night is our Carving Night,
with a different carving station featured each week, including Beef
Wellington and Honey-Baked Ham.”
Special events will be part of the focus of the off-season at the
South American Grille; Miller says that October 29 will be the date
for their Halloween Murder Mystery Dinner, Thanksgiving will feature a
spectacular buffet for both lodging guests and locals, and a New
Year’s Eve Dinner will feature even more of the cruise-worthy, elegant
cuisine that the Grille is becoming well-known for.

The South American Grille is located at the Inn at Bay Harbor, across
the hall from Sagamore’s; for more information, telephone
  • Currently 3.5/5 Stars.
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