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 · Steaks a specialty at Copper...
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Steaks a specialty at Copper Falls

Ross Boissoneau - May 21st, 2013  

Steaks a specialty at COPPER FALLS

Those who remember its past incarnations will be surprised to see the great outdoors from the interior of Copper Falls Steakhouse.

“The place didn’t have a single window,” said owner Todd Gokey.

Well, that’s changed. The first thing people notice upon entering the doors is the cascading waterfall viewed through the bank of windows running the entire width of the dining room.

The new look includes a wine room with a swinging door of bottles, with more wine stretching floor-to-ceiling, accessed with a library ladder.

“We gutted it to the bare walls,” said Gokey of the 9,000 square-foot building.

The fresh look took several months.

After purchasing the building, which had lain dormant for the better part of five years, Gokey and his crew got to work.

“I own a construction business, and we’re always looking for projects,” he said.

Past projects included the Howard Johnson’s and the Knights Inn, which he owns, and which were managed by Jeremy Martincheck.

Martincheck previously worked at the Perry Hotel in Petoskey and opened the Hagerty Center; he now manages Copper Falls.

That’s the how. As to the why, Martincheck says, “We felt the town needed a place with a high level of service and a no-rush experience. We have no goal in turning tables.

“We want the atmosphere to be warm, inviting and comfortable. It takes you back to when eating out was the entertainment.”


A restaurant is ultimately defined by its food, of course. As a steakhouse, Copper Falls caters to the beef lover, with several different cuts of steak as well as prime rib. Then there are the steak sandwiches and steak salad.

But that’s not all that Chef Josh Benedict and his crew serve up. Scallops, pasta, pork chops, beet salad and more take their place on the menu as well, along with numerous daily and weekly specials.

Then there are the desserts: White chocolate raspberry crème brulee, Bailey’s cheesecake, flourless chocolate cake served with malted milk chocolate ice cream and raspberry coulis.

Benedict takes great pride in noting that all the dishes, from the steak sauces (demiglace, bearnaise, au poivre, maderia, mushroom demi, sauce Tyler) to the desserts, are all made in house.

“We make everything ourselves,” he said. “We cut our own steak, butcher our own fish, make our own ice cream. Our food is all fresh, not frozen. We offer something you can’t get everywhere else.

“It’s a teaching situation. A lot of people can make a sandwich, but now they can butcher a fish.”


Benedict and Gokey also note that a number of the items on the menu are supplied by local farms and ranches.

They say their prices are in line with other high-end restaurants in the area, with steaks running from $26 to $42, and other entrees starting at $16, salads from $8, and sandwiches from $9.

Gokey takes issue with the perception that the location isn’t a good one, both due to its location (next to a Burger King in the back of the parking lot of the Cherryland Center) and its history.

“This location opened in 1978 as a Great Lakes Steakhouse, and it’s only been three restaurants,” said Gokey. “It was TC Traders for 21 years, then the Big Eazy.

“People say, ‘Why would you want to build a restaurant in a mall parking lot?’ You’d never know it was in a parking lot from the inside.”

Plus, as Martincheck points out, the restaurant offers plenty of free, convenient parking, something that’s not always the case in a downtown location.

Copper Falls also offers a free shuttle service to and from area hotels. Benedict has even driven the vehicle, and by the time he got the patrons to the restaurant, their mouths were watering from his descriptions of the food.

Copper Falls Steakhouse is located at 1796 S. Garfi eld Ave. Hours are 11-9 Monday through Friday, 12-9 Saturday, and 10-9 Sunday, with brunch from 10 to 3. Those hours will expand this summer. Call 943-1103 or visit online at copperfallssteakhousetc.com or on Facebook.

  • Currently 3.5/5 Stars.
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