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 · Mana 3/21/11
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Mana 3/21/11

Ross Boissoneau - March 21st, 2011
The Magic of Mana
By Ross Boissoneau
With two n’s, the word manna is the bread from heaven. With one n, mana is the substance of the soul, or by another definition, what magic is made of.
Put it all together, and you get Mana, the new restaurant at the Mercado shops of the Grand Traverse Commons.
Ralph Humes, formerly one of the principals at the Soul Hole, opened his new eatery at Building 50 just a month ago. He’s already settling into a routine, open from 11 to 6 Monday through Saturday.
But don’t think that means the food is routine. His menu, posted on the giant board behind his counter, is in a state of constant refinement, but it includes such fare as pulled pork sandwiches and Drunken Peach Cobbler, along with vegetarian choices.
For Humes, the restaurant has been a long time coming, either all his life or the last eight years, depending on which perspective he chooses.
“I’ve been cooking all my life,” he says. “I had a German/African father and an Irish/African mom, so I thought it was just natural that you had brats and sauerkraut and cornbread,” he said with a laugh.
The eight years? “I’ve had this name in my head for eight years. My desserts were always Sweet Alchemy, but Sweet Asylum is just down the hall, so that wouldn’t work.
“Then after not sleeping for about 48 hours, I just had this epiphany.” Thus, Mana.

Mana is based more on his experience at the Soul Hole than on his previous, larger ventures downstate. He’s opted for cozy over sprawling. “I had a 38-seat restaurant in Three Rivers, then a 150-seat restaurant in Kalamazoo,” he said.
But bigger wasn’t necessarily better, and he decided that for him, a smaller, more intimate venue was preferable. “Eventually what I ended up with was my old restaurant.”
Mana is at its core a takeout restaurant, though there is a cozy seating area just beyond the counter.
Humes had been considering what to do since leaving the Soul Hole. When the Silvertree Deli closed in the Mercado, he jumped at the opportunity.
“I had been talking to Ray (Minervini) about doing something here,” Humes said. “Sometimes you realize you’re in the right place at the right time.”

During the day you can find Humes and Tad Trimnell, his former GM at his restaurant downstate, at Mana, cooking and baking and serving. In the evenings, the erstwhile jazz bassist hooks up with fiance Dawn Campbell and fellow bandmates Roger Tarczon and Ivan Greilick to perform around the area.
But if his nights are about music, his days are about cooking. And he takes care to make sure his concoctions are both unique and tried and true.
“The Reuben has been really popular. We cure our own meats and use Pleasanton Brick Oven rye bread.
“Anybody can go buy corned beef,” he continued. “What makes ours unique is you can’t get it anywhere else. I’ve got a smoker out back.”
As for the peach cobbler, Humes said he uses peach schnapps to give the dessert favorite a bit of a kick. Oh, and as in all good stories, there’s also a secret ingredient.
For Humes, what it comes down to is comfort food done right.
“I want to get a good quality, great product to people ,” he said.
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