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 · The Bay Leaf
. . . .

The Bay Leaf

Ross Boissoneau - February 14th, 2011
Fine wines and rustic dishes flavor: The Bay Leaf
By Ross Boissoneau
Dan Kelly believes he knows what it takes to make a restaurant successful, particularly at 120 S. Park Street in Traverse City.
After all, he ran two profitable restaurants there before moving his operations east to open the M-72 dinner theater, The Williamsburg, along with his longtime catering business. The restaurants which followed at that location were not as successful, and he finally decided it was time to stop being a landlord and get back in the game.
“I had several tenants that failed, and I was tired of dealing with that situation,” Kelly said, taking a break from woodwork installation.
In addition to his own handiwork, Kelly gutted the kitchen and added booths as well as a wine bar and a new fireplace as he refurbished the interior. He also promises some more surprises to come in the deck area in back of the restaurant.

UPSCALE YET CASUAL
One other surprise is that Kelly says he’s taking a backseat as he hands over operations to general manager Denny Fitzpatrick at the Bay Leaf. Fitzpatrick formerly owned Wine Country Market, and he and Kelly are positioning the Bay Leaf as an upscale yet casual place where you can sample several wines.
“We serve over 50 wines by the glass,” Kelly said. “Every day we have a different wine flight, where you can get three different wines plus an appetizer for $20. For example, you could get a Cabernet from France, one from the United States and one from Argentina.”
In addition to offering wines by the glass, they are also available by the half glass. With prices as low as $2.50, that meets Kelly’s goal of offering excellent fare at affordable prices. And for those who prefer beer, there are over 20 varieties of bottled beer plus a rotating cast of six on tap, from micro-breweries across the country and the world.
Yes, but what about the food? Kelly and Fitzpatrick describe it as rustic peasant cuisine. What’s that? Executive chef Adam McMarlin describes it thusly: “Everything has four or five components at most. It’s presented very simply, and the flavors surprise people.”
Flavors like Tomato Braised Lamb Shank with wilted greens, polenta cake and Argentinian reggianito. Or Apple Cider Braised Pork Shoulder with butternut squash puree and cranberry sauce. “It’s tart, sweet, savory. That’s what you taste,” McMarlin said.

CALIFORNIA TOUCH
McMarlin credits Kelly with providing him the right venue to return to Michigan from California where he’d been gone after cooking stints in Charlotte and Phoenix. “Dan’s concept was real close to the food I like to do,” he said. “It was a good opportunity to bring back what I learned in California.”
Of course, it didn’t hurt that his girlfriend was a native of the area, and that her dad happened to be the new GM. She too is on the staff.
For his part, Fitzpatrick laughs when discussing the opportunity to take the reins at the restaurant, saying his family thought he was nuts. But after getting onboard he’s enthusiastically embraced the challenge.
“There are lots of great restaurants downtown. We just want to complement that and offer something unique,” he said.
“We make everything here, the chips, the buns for our burgers. Everything is homemade. We deal with as much locally made and grown products as possible.
“We’re offering things that nobody else does,” Fitzpatrick continued, pointing to not only the food menu but the desserts, wines, even the beer selections. “We change taps all the time. Right now we’ve got Old Rasputin, a stout from California.”
Kelly is bullish on the Bay Leaf’s future. “We’ll be there with any of the top restaurants in the five-county area,” he said. “We want people to come here from Charlevoix for the dining experience.”

This story has been re-run because of a spelling error in the 1/31 issue of the Express. The Bay Leaf is currently open from 4 to 10 Monday through Saturday. 120 Park Street, Traverse City. 231-421-5912.
 
  • Currently 3.5/5 Stars.
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