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 · Boone Docks
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Boone Docks

Ross Boissoneau - June 13th, 2011
On Deck at the Boone Docks
By Ross Boissoneau
People in Glen Arbor know where to go for the action. And for twigs and a brush pile too.
Those are actually two of the items on the woodsy-themed menu at Boone Docks. If the twigs (toasted black bean spring rolls) or brush pile (French fries with bacon, cheese and tomatoes) aren’t for you, then maybe you’d prefer the battered bear toes (mozzarella sticks), or a pile of wood chips (a.k.a. nachos).
That woodsy theme extends to the décor, with knotty pine and stone predominant in the friendly, casual interior. 
And if you’re looking for live music and a lively atmosphere, then the exterior is the place to be. You can join the revelry from the deck nightly in the summer. 
“We’ve got live music every night,” said Boone Docks owner Bob Ewing, between serving drinks and watching out for the little ones scurrying around the deck.
That combination – lively music, festive food, and a family atmosphere – encapsulates Ewing’s philosophy. 
“We’re a fun, family restaurant,” Ewing said. “You look at the deck, and you’ll always have eight or ten kids running around. 
“Some places might not appreciate that, but that’s what we’re all about. In some restaurants, the kids get antsy. We love it.”

Ewing has spent pretty much all his life in the restaurant industry. He started working at Don’s Drive-In as a youngster, then  moved on to the Embers on the Bay in Traverse City. By his seventh year there he was running the kitchen. His affection for the restaurant and owner Keith Charters is obvious. 
Then it was off to the Culinary Institute of America for more training. Upon graduating, he worked in restaurants in New York, Florida and California. But a call from home got him packing.
“Bob Kuras was looking for someone for the Homestead. Keith Charters told me about it. I always wanted to come back to Traverse City,” Ewing said.
So he ran the food and beverage department and was executive chef for seven years, until another opportunity presented itself when Barry Boone decided to sell his Glen Arbor restaurant. Ewing bit, and now, 13 years later, is still enjoying himself.
Part of that enjoyment comes from the fact so much of the business is seasonal. Rather than bemoan that fact, Ewing embraces it. In the summer he’s running the show at Boone Docks, and in the slower months he’s available to be a family man, spending time with his kids at school. 
“I have kids who are in elementary through high school,” he said. “I coach, I’m involved in school.”

That involvement has even helped his restaurant business. He is able to become acquainted with students at his kids’ school, and many of them end up working at the restaurant. 
“I’ve hired countless kids. They start out at the ice cream parlor, then move on to be bussers or hostess before becoming servers or bartenders.” The result is a mix of junior high, high school and college students alongside the adults. Ewing says the staff numbers about 80 at the peak of the season.
Ewing doesn’t miss a trick with the food either. In addition to those woodsy specials, including campfire chicken and a cord of BBQ pork ribs, the menu includes sandwiches, salads, seafood and steaks. “We’ve got great steaks,” affirmed Ewing. 
Prices are comparable to most establishments, with entrees running from $15.95 to $26.95.
And about the music, including members of New Third Coast and Three Hour Tour. While it certainly keeps the crowd entertained, Ewing makes certain it doesn’t go too far. “It’s not rock bands,” he said. “It’s Simon and Garfunkel, the Beatles, entertainment for dinner. There’s no drums, it’s not a concert. 
“The music stops at 10. We don’t want to bother the neighbors.”

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