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 · Simply Cupcakes
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Simply Cupcakes

Ross Boissoneau - January 10th, 2011
Sweet Treats at Simply Cupcakes
By Ross Boissonneau
Life is sweet for Len Mayhew. With a little frosting on top.
And as the owner of Simply Cupcakes, Mayhew tries to make it that way for
With 15 different varieties of individual cakes with fanciful names and
visual appeal, Mayhew believes he’s hit on a winning recipe. From Red
Velvet to Key Lime, Funky Monkey to Black Tie, the varieties offer eye
candy as well as tasty treats ranging from sweet to sour.
Mayhew had no professional baking experience prior to opening his store,
but he says it had been in the back of his mind for a long time.
“I’d been thinking about it for years,” Mayhew confessed. “I’ve always
been the family baker. People said, ‘You should open up a bakery.’
“I always thought I’d like to, and it was just time to take the plunge.”

In his travels for Hagerty Insurance he had seen cupcake stores in
Washington D.C., San Francisco, and New York, and he believed if they
could make it there, he could make it anywhere. Including Traverse City.
“The big cities all have them. I thought, ‘Traverse City needs this.’” So
he quit his job at Hagerty Insurance, exchanging insurance sales for a
baker’s hat.
In fact, Mayhew believed in it so much, he launched the store at precisely
the wrong time of year: Right after the summer selling season had ended.
His thought was if he could make it in the offseason by establishing a
local clientele, they would still patronize the store in the summer while
the additional shoppers would further bolster the business.
Walking into the store, you are immediately aware that you’ve come across
something out of the ordinary. The floor tiles are red and white, the
walls are baby blue, the tables and chairs reminiscent of an old-time cafe
or ice cream shop. Yet it’s comfy, not overly cutesy.
And your eyes are drawn to the cupcakes on display, delicious-looking,
brimming with color and elegance.
In addition to the staples he currently offers, Mayhew plans on some
additional, rather abstruse flavors. You say you want a cupcake for
breakfast? The French Toast includes local maple syrup. Another one he
says is coming soon is a maple pancake with maple cream and bacon on top.
He’s even considering a Stout cupcake, made with local beer.
Mayhew says he is committed to using as many local products as he can. In
addition to the beer and maple syrup, that includes local honey and
cherries as well. He says it makes good business sense to support other
local businesses.

The holidays were a good business, with shops and offices ordering them as
gifts or for employees. Mayhew is already getting orders for weddings for
the coming summer, and he says other special events offer opportunities as
well. “There’s a lot of corporate events, and also people who come in and
buy them for the office,” he said.
“I thought it would probably be me and one other person (working). Now I
have seven employees. And this summer I will probably hire more.”
He also promises new varieties come summer. But in the meantime, he says
several of those he currently offers have struck a chord with patrons.
Among the most popular are the Pumpkin Spice, a sweet and spicy offering
with buttercream frosting; Key Lime, a sour cream cake stuffed with key
lime curd and a frosting with more curd, graham cracker crumbs and lime
zest; and Silly Wabbit, a twist on carrot cake, made with ground walnuts
and finished with a thin layer of chocolate ganache and white Italian
The store, located at 445 E. Front St., is open Monday through Saturday
from 11 to 6 – or until the last cupcake is sold. You can order online by
logging onto SimplyCupcakesTC.com or by phone at 633-2253 (yes, that
spells CAKE).
While all the varieties are not available all the time, Mayhew believes
there’s enough daily variety to satisfy most any cupcake afficianado.
“I bake seven to ten (flavors) most days,” he said.

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