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 · A Mediterranean Twist on Cuisine...
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A Mediterranean Twist on Cuisine in Petoskey

Glen Young - February 7th, 2011
A Mediterranean Twist on Cuisine in Petoskey
By Glen Young
Though the idea was already on its way to fruition, a chance meeting
at a local grocery store laid the groundwork for the success of one of
Petoskey’s newest eateries.
Kirsten O’Keefe was hard at work on her business plan for Twisted
Olive Café when she happened upon her old pal John Sheets. The pair
had worked together at Chandler’s, one of the area’s best-known
upscale restaurants.
Soon enough, O’Keefe had convinced Sheets to scuttle his autumn plan
to head to Florida, instead enlisting the veteran chef to join her at
her new Mediterranean cafe in Petoskey’s Gaslight District. Sheets,
who was in town to help usher in the final season at Andante, another
iconic Petoskey establishment, says of meeting his old friend, “It was
looking like it could be fun.”
The two have put together a small but skilled staff that has turned
the former site of Kitchen and Company on Bay Street, into the area’s
hottest new breakfast and lunch destination.

Renovated by local contractor Grantham Builders, the space is pleasing
and warm. There are sweeping views of Little Traverse Bay from the
main dining room, while a smaller side conference room provides
privacy for meetings or other special events.
O’Keefe says she found out the space was available last May, so she
began to formulate a business plan and approached the building’s
owner. “Finances were tough,” she admits, as lenders are reluctant to
loan to restaurant start-ups. “Restaurants notoriously don’t make it.”
Undeterred, O’Keefe says she has maintained a clear idea of what she
wanted the eatery to offer. “I knew I wanted to go Mediterranean. I
knew I wanted to use Italy, for example. You can bring a lot of
different flavors into it.” She also was determined about what the
space should look like. “I knew I wanted an open kitchen.” Diners
move past the open-air preparation area on their way to the dining
room and the sweeping views.
Since the opening, service has gone well, but there were initial
obstacles. “The oven didn’t fit,” says O’Keefe, “so we opened without
a convection oven.”
Sheets, who has logged stints at the Douglass Lake Bar, as well as The
Grain Train and other notable local food locations, says, “I’m a firm
believer in changing menus over time.” He conceded, however, there are
a few “stars,” including the vanilla bean pancakes on the breakfast
menu, and the Tuscan pork sandwich with shallot gravy from the lunch

The breakfast menu also features a Bloody Mary omelette, with fontina
cheese and Bloody Mary concasse, served with truffle roasted potatoes,
as well as a quiche of the day. On the lunch side, there is whitefish
Putanesca, as well as a specialty pizza, topped with Kalamatta olives
and cappicola.
With an emphasis on freshness and local products, Twisted Olive uses
their own baked goods, as well as house mixed salad dressings. The
preserves come from local specialty purveyor American Spoon Foods, and
O’Keefe says she will use Red School Farm in nearby Brutus for
“I’d love to do more with the seasons,” O’Keefe says. “That’s what
Italy is all about; they celebrate the fruits of the season.”
Sheets believes price point is important. He says the numbers have
proven him accurate. “We stared in disbelief as the door kept getting
pushed open,” he says of the steady stream of diners who have filled
the tables since their late November opening. “The average man can
afford to eat here,” he adds. Breakfast plates average $6.95, while
lunch features average $7.95.
As for the name, O’Keefe, a New Jersey native, says she knew she
wanted to include “olive.” She was trying out all combinations with
her sisters and, “One day my sister blurted out ‘Twisted Olive.’ We
kept coming back to it.”
O’Keefe, Sheets, and their staff have quickly transformed the former
kitchen store into one of the busiest new food destinations in
Petoskey. For O’Keefe, whose bright smile and enthusiastic demeanor
provide visitors with a quick welcome, the atmosphere is all
important. “It kind of feels like home,” she says.
In addition to their on-site dining and free downtown delivery,
Twisted Olive Café offers a full array of catering services.

Twisted Olive Café is located at 319 Bay Street in Petoskey. For more
information, call 231-487-1230 or visit their website at

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