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 · Wishbones Coffee Shop & Cafe
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Wishbones Coffee Shop & Cafe

Ross Boissoneau - May 23rd, 2011
Desperate times call for desperate measures.
That’s one way of looking at Wishbones, the coffeshop and café located smack dab in the middle of Cedar Creek Interiors furnishings and design store on Union Street.
Or you could look at it as a unique innovation, something that’s in vogue in some of the trend-setting areas of the country.
Kim Hooker says they’re both true.
“It’s something they’re doing in other places,” said Hooker, half the team at Cedar Creek Interiors, prior to the café’s opening. 
She also says that seeing other companies and stores going out of business locally and across the country gave them the impetus to try something different.
Hooker, an accredited designer, said she and her partner, owner Kevin Graves, were seeking a way to lend some new cachet to their store.
At the same time, Mark Fowler, one of the former principals at another local coffee shop, was looking for a new location. 
Opportunity, meet necessity. So Graves and Hooker began brainstorming with Fowler and his partner, Sarah Montgomery. “It’s about two couples who live together and work together – you’ve got to love that,” said Hooker.

A NEW LOOK
And almost overnight – after plans, demolition, construction, inspections, more plans, more inspections, more renovation, and finally approval – the dual business finally debuted.
Overnight? Graves and Hooker can smile about it now, but Cedar Creek Interiors was closed for the better part of February and March, as the premises underwent renovation. 
It wasn’t just about the addition of the café in the midst of the furniture store. To coincide with the new approach, Graves and Hooker decided a new look was in order for the rest of the store as well. They opted for a decreased emphasis on the lodge feel, with its dark colors and dark woods, and instead embraced a coastal ambience.
That’s reflected in the choices of lighter colors, such as the turquoise hue in the back half of the store that brings to mind the region’s water and sky, and the durable finishes on the furniture and fabrics.
Of course, the fact those finishes will repel any accidental spills from the café is a bonus. Particularly since they’ve already seen the need for more seating for customers. 
Some of that will be alleviated when the weather turns nice enough for outdoor seating. But they also want to make sure that customers feel comfortable trying out the furnishings as well as a cappuccino. 
So now they can hopefully both benefit from one another’s business. Those shopping for furnishings can enjoy a latte, while those who come in for a scone or lunch might just invest in something for the home as well as for the stomach.
Sound far-fetched? On just the second day the café was open, a customer came in for a cup of coffee, and left with two airplane models, each $500. 

BAKED BOUNTY
The customers tend to come in spurts, though there are also those that linger over a cup of coffee and a scone, part of the baked bounty created by Montgomery. 
In addition to the usual coffeeshop pastries such as muffins and scones, early risers can feast on a combination of roasted redskins, onions, peppers turkey and feta cheese topped with eggs sunny side up, dubbed Gobble Up; Green Eggs and Veggies, pesto scrambled eggs with redskins, black beans, Swiss cheese, sauteed spinach and feta, on a warm tortilla; or Irish Breakfast, redskins, red onions, two eggs over easy and slow-roasted corned beef brisket. Omelets, breakfast sandwiches and a quiche of the day round out the menu.
If you’re more into the lunch scene, Wishbones offers a quartet of sandwiches, including the Turkey Salad Strut, the Union Street Reuben with the usual ingredients plus horseradish tatzaiki, and a veggie wrap with spinach, radishes, romaine, tomatoes, hummus and Brownwood Kream Mustard. Then there are the gyros and a salad bar with homemade soup. Whew!
Fowler has also picked up some catering opportunities, which will take place in the café’s dining area. “I picked up two catering gigs yesterday,” he said. “One is for a four-course dinner: Appetizers, salad, entree and dessert,” he said, before scurrying back to his customers.
The combo platter also makes for some innovations in hours. With Wishbones opening at 7 a.m. to catch the morning coffee crowd, Cedar Creek Interiors will now open at 8 a.m., two hours earlier than previously. And though the kitchen closes at 3, store customers can still enjoy a cup of coffee till close at 6 p.m. “That way I can treat my customers,” said Graves.
They’re also looking to add additional help, as the increased business and busy-ness of the dual venture require. Between socializing with clients and would-be clients at the cafe, doing the bookwork and computer work, answering the phone, and working on sales with more typical customers, Hooker says she and Graves are stretched too thin. 
Odd though it may seem on the surface, this may truly be a win-win situation for those involved. It’s also an economic boon: A location that once employed two people now employs three times that many. 

 
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