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 · Stone House
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Stone House

Ross Boissoneau - May 2nd, 2011
One the Rise: Stone House: Café offers two locations and statewide reach
By Ross Boissoneau
There are now two cafés and a host of pastries and beverages available, but making the dough at Stone House Bread is all about, well, making the dough.
And it should be no other way. “It’s all about the bread,” said Toni Spearing, the owner of Stone House Bread.
With a café in Traverse City and one at the original location in Leland, plus the loaves on the shelves of grocery stores throughout the region as well as downstate, those looking for “an honest loaf of bread” have more opportunities than ever to find one.
Spearing and her husband Charlie of Suttons Bay and Annette and Jeff McMullen of Elk Rapids bought Stone House Bread four years ago from Bob Pisor, the downstate newsman turned artisan bread maker. She said the foursome was looking for a small local business with growth potential, and were considering Stone House Bread as one of the options.
Then fate intervened, in the form of repeated interactions with Stonehouse. “We’d run into Bob all the time,” Spearing said. “We’d see him at the store, stocking the shelves, see the (Stone House) van driving around.
“It was meant to be.”

MARKETING MUSCLE
Pisor first introduced the bread in 1995, touting its organic flour, well water, and naturally-occurring yeast, which was made by hand in small batches. Upon purchasing the company, the new owners kept the ingredients and methods established by Pisor, simply opting for more marketing muscle. While Pisor had built the business from the ground up as the region’s first artisan bread, Spearing said there was still great growth potential.
“There wasn’t much sales or marketing, it had just grown on its own,” she said. “That’s my background, so I started contacting stores.”
The result: Now you can find Stone House Bread not only in this area, but across western and central Michigan, in stores from Kalamazoo to Grand Rapids to Mount Pleasant and Big Rapids.
Of course, one could easily make the case that the best place to find it is at the original location at 407 S. Main Street in Leland, as well as at 202 E. State in Traverse City, formerly the site of Mustard’s. The two cafés have full menus, as well as those crusty loaves of bread in a variety of shapes, styles and flavors.
The café menu includes breakfast items, again focused on bread. Examples include panini breakfast sandwiches, always a popular choice, according to Richard Och, a baker at the Leland locaton. “A lot of people like the ham and eggs and bacon and eggs sandwiches,” he said.
Then there’s cherry walnut French toast, breakfast strata, or traditional (and scrumptious!) breakfast pastries like cinnamon rolls, pecan rolls, and scones.
Among the most popular lunch items are the turkey panini. “There’s a lot of turkey eaten here,” Och said.
The Traverse City location opened just prior to Cherry Festival last year. Spearing said prior to the cafe’s opening in Traverse City, patrons used to wait hungrily at the farmers markets in Traverse and Elk Rapids for the chance at not only the bread but the rolls, cookies and scones.
“We want them (the cafes) to be the place you go for the things no one else has,” she said.
 
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