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 · Tastemakers: North Peak Brewing...
. . . .

Tastemakers: North Peak Brewing Irish Stout Stew/ Arbor Brewing Company Michael Faricy‘s Stout

Rick Coates - March 14th, 2011
North Peak Brewing Irish Stout Stew
North Peak Brewing Company is celebrating their 15th Annual Irish Fest in
grand style. Fresh off hosting the 32nd Annual St. Patrick’s Parade and
the Lucky Leprechaun Ball this past weekend and with a full day of
celebrating planned on Thursday in honor of St. Patrick’s Day, North Peak
plans to keep honoring Irish traditions through the weekend with a special
menu and beer offerings. 
The special menu includes many traditional favorites such as corned beef
and cabbage, but a must try is the Irish Stout & Tenderloin Stew. This
hearty stew is made with tenderloin tips, celery, onion, carrots, and
potato and simmered in their Shirley’s Irish Stout (named after Michael
Shirley, a famous local Irishman) and served in a large wheat bread bowl.
Irish stews have always been thick and hearty, made with assorted root
vegetables.The secret to a successful stew is the slow simmering process
(often overnight) when making the stock. Traditional Irish stew was made
with lamb or mutton (less tender sheep) but when Irish immigrants made
their way to America to escape the potato famine, lamb was not as
available and other meats were often substituted.
Eventually many recipes began calling for Guinness Stout and chefs also
began serving the stew in bread bowls in recent years -- sort of a stew
and sandwich all in one. The culinary team at North Peak is to be
commended for their creative version on the Irish classic. The tenderloin
is a nice break from corned beef (nothing wrong with corned beef) that
seems to be in every menu item this time of year.
The obvious pairing for this stew is the Shirley’s Irish Stout and North
Peak is donating one dollar from every pint of Shirley’s sold in March to
the Father Fred Foundation. In addition they are offering their
house-brewed beers, in a special limited edition Irish Fest pint glass for
just $5 and you get to keep the glass and get refills for just $3 through
March 20. To see the North Peak Irish Fest menu go to www.northpeak.net
--- Rick Coates

Arbor Brewing Company
Michael Faricy’s Stout

Matt and Rene Greff are the quintessential craftbrew operators. The couple
started homebrewing in 1991 in their kitchen and before long their
passion took over the their whole house. In 1995 they turned their hobby
into a career (actually, operating a craftbrewery is a lifestyle) and
opened Arbor Brewing Company Pub and Eatery in Ann Arbor. 
Soon, their loyal followers started asking for beers in the bottle and the
couple expanded operations in 2006, building the Corner Brewery and Beer
Garden near their home in Ypsilanti. With the new location they were able
to increase production and add a bottling operation.
Now the couple is expanding again, this time in India where they will open
a third brewing operation later this year. They were approached by a
customer who was a graduate student at U of M about partnering on a
brewery project with him in his native India.
Recently Arbor Brewing Company took home the Gold at the World Beer
Championships for their Michael Faricy’s Stout. The judges describe the
beer as “Dark coffee-like appearance with a creamy head. Medium-bodied.
Mild bitterness. Peaty, smoky, roasted grain aromas. Rich and creamy on
the palate with chalky, burnt flavors that never turn too dry through the
smoky finish. A full flavored, smoky style with plenty of chocolate and
espresso notes.” 
The couple brewed and named this beer in honor of their friend Michael
Faricy who passed away. This medium-bodied stout pairs well with hearty
beefy stews and soups or a good homemade clam chowder. Consider it a meal
in itself and savor it all by itself in a pint/stout glass or large red
wine glass. Stouts are often more flavorful at cellar temperature so
consider pulling from the fridge an hour before serving. Michael Faircy’s
also is a great dessert beer and pairs nicely with anything chocolate. 
As for breakfast, yes it pairs perfectly with pancakes; substitute half
the water/milk in your recipe with Faricy’s and for an added bonus infuse
your maple syrup with this stout as well. 
Look for Michael Faricy’s Irish Stout throughout Northern Michigan. I
found it at The Beverage Company in Traverse City where the staff there
highly recommended it. For details go to www.arborbrewing.com -- Happy St.
Patrick’s Day! ---Rick Coates 

  • Currently 3.5/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5