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 · The Roost offers a view of the...
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The Roost offers a view of the Bay and a quiet place to chat

Anne Stanton - February 7th, 2011
Afternoon Delight! The Roost offers a view of the Bay and a quiet place to chat
By Anne Stanton
If you’re looking to spend some alone time with your Valentine or a
favorite friend, check out the newly opened Roost—a cheerful nook
above Bay Bread Company in Traverse City.
The Roost is the newest addition to Bay Bread, a corner neighborhood
bakery known for its 40 different homemade breads, sandwiches, soups
and salads. Until now, customers had to order their sandwich or salad
as a take-out or wait for limited seating in the bakery, which can be
busy and noisy.
In this new arrangement, customers will order their lunch downstairs
in the bakery and walk upstairs to the Roost, where their food will be
delivered. The Roost is accessible only by an outside door, but co-
owner Stacey Wilcox plans to take out the pop machine and punch out a
new door, which will allow customers to walk directly upstairs to the

A quiet Perch
Wilcox said some people like to dine amidst the bustle of a working
bakery, but others wanted a quieter place to chat.
Diners can gaze out on the beautiful West Grand Traverse Bay as they
enjoy a sandwich or salad from the bakery or sip coffee and munch on
fresh-baked scones and cookies from the Roost’s coffee bar. Wilcox
makes the décor cheerful with ceramic roosters lurking in corners and
signs of advice, like “Drink More Coffee. Do Stupid Things Faster
with More Energy.”
The Roost is also a nice hide-out for someone looking for alone time.
There is free Wi-Fi and baskets of books replete with crime thrillers,
mysteries and literary novels. You’re encouraged to take a book and
leave a book. There’s also a meeting room available for small groups.
Stacey was inspired to create this special space by her late mother,
Lila Malmborg, who died in a car accident on M-115 about a year ago
(a car swerved over the center line).
“My mom was my best friend, and we used to trade books and talk about
them,” Wilcox said. “I wanted to share our love of reading with the
The “rooster” decor of the Roost was also inspired by her mom, said
Wilcox, who outfitted the Roost with some of her mother’s sunroom
furniture and paintings. Wilcox is chatty and full of enthusiasm for
the bakery, which she and husband Steven bought seven years ago
after moving to the Traverse City area. They formerly worked as food
brokers in the Denver area, serving as middlemen between small
bakeries and Sam’s Club and Cosco. The couple would brainstorm the
kind of bakery products they believed would sell the best, and then
ask the bakeries to make them.

rising dough, Steady Prices
When the couple took over Bay Bakery seven years ago, it was
financially struggling. Wilcox said the bakery’s explosive growth
since then stems from strategic decisions she and Steven made from
the start. First, they decided to bake the same kind of loaves every
day so customers could rely on the supply. Secondly, the couple has
never borrowed money for improvements, which has kept prices low.
Finally, Wilcox, a software engineer by training, takes a systematic
approach to quality and cost control. When flour prices went up
dramatically a few years ago, the bakery was able to keep its prices
in check by just paying more attention to waste. There hasn’t been a
price increase in the seven years the bakery’s been open, she said
Bay Bread has a lot of bakery competition in town, but it’s all good, she said.
“Everybody has their own niche and they do it very, very well,” she
said. “You can’t go any other place and get better bread than you can
in Traverse City.”

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