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 · 22 Vines & Wines 4/4/11
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22 Vines & Wines 4/4/11

Ross Boissoneau - April 4th, 2011
22 Vines and Wines: A taste of Asia in Leelanau County
By Ross Boisonneau
The cows probably wouldn’t recognize the milking area anymore.
Nor would Rich Van Steenis’s former clients recognize him.
Van Steenis, a former real estate developer and community planner, has
developed his own property at the Hilltop shops just off
M-22 south of Suttons Bay. Home over the years to various entities, now it
boasts a unique restaurant combining Thai food, pizza and more: 22 Vines
and Wines Cafe and Market.
Now, it’s not like Van Steenis didn’t have any experience in the industry.
In the ‘70s, he and his father turned an old tavern in Ann Arbor into a
rock and roll bar. “I did that for four years,” he said.
Long an aficionado of the area, he bought the property outside Suttons Bay
in 1977, but left for other ventures a couple years later, opting to go
out west. That is where he became involved in real estate planning and
development and community planning.
But he continued to develop the property, turning it from a farm into a
small subdivision and a series of shops and offices, with tenants
including Chateau de Leelanau, Maple Island Log Homes, even the Leelanau
County Chamber of Commerce.
Now he’s moved into a space formerly housing a home decor shop, run by his
mom. He turned the former milking area into the dining room, a long room
with enough space for booths along one side and cozy two-seat tables on
the other.

Van Steenis gives credit for the menu to his wife Salve, a native of the
Philippines who learned to cook from her father. “My dad started cooking
when he was 17, and when I was six I was always going to the kitchen,” she
said. “I learned how to hold the frying pan, watched how to cut vegetables
and prepare food.”
She prefers Thai food to the fare from her native country. “There’s more
flavor and texture,” she said.
That food is already drawing raves from the locals. When asked how many
times she’d eaten at the restaurant, Kari Merz smiled and said, “Today,
twice.” She and fellow diners Laura Dungjen and Tanja Molby raved about
everything from the spring rolls to coconut soup and the macaroons.
“It’s healthy ethnic food and it’s all fresh,” said Molby.
That is one of the keys for Van Steenis. Whether it is the Thai recipes or
the pizza, he said keeping things fresh is of paramount importance.
“We make our pizza dough every day,” he said. “And in Thai cooking,
everything is fresh.”

As evidence, he points to the tum yum seafood soup, with a base including
kaffir lime leaves, ginger, and chili with rice noodles, or the Thai
coconut seafood soup, with bell pepper, tomato, mushroom, sprouts,
lemongrass, kaffir and ginger, and rice noodles.
“We use fresh lemongrass – you can’t get it in Traverse City. The limes
are totally different from what you get here. It makes a really big
The market’s shelves are bare right now, but Van Steenis anticipates
filling them within the next few weeks to prepare for summer. He notes the
proximity of nearby vineyards as a draw for his business (“There are six
different tasting rooms within a mile and a half”). Then there’s the new
Gallery 22 moving in next door, which he thinks will also help bring in
The restaurant is looking to expand to its spring and summer hours soon,
when it will be open seven days a week starting at 11 a.m. That is, unless
they opt to open for breakfast, as Van Steenis already has a breakfast

  • Currently 3.5/5 Stars.
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