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 · L'Chayim: To Life! in Benzie...
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L'Chayim: To Life! in Benzie County

Danielle Horvath - June 17th, 2013  

Twenty-one years ago Jonathan Clark missed the delis he enjoyed while living on the East Coast so he opened one in his hometown of Beulah, L’Chayim Delicatessen.

“In the early ‘90s, you couldn’t find a real authentic deli, not even in Traverse City,” Clark explained, “and my dad was sick so I wanted to come back home.”

Clark envisioned no ordinary sandwich shop, he wanted a traditional Jewish-style New York deli, with everything baked on site, from scratch. “I like to think we’re on the edge, but traditional at the same time.”

He took pains to find a family-owned Chicago supplier for superior corned beef. He also makes a variety of baked bagels daily, homemade soup in the fall and winter, fresh salads with local ingredients, and an impressive array of dips, spreads, cheese and olives.


Some of the cleverly named signature sandwiches include not just the classic Reuben, there’s the West Bank – smoked turkey, Jarlsberg cheese, cole slaw, Russian dressing on white; the Tripoli – turkey, ham, & hard salami with provolone, lettuce, tomato & mayo on Jewish rye bread, and the Mecca -- a roast beef with Black Diamond cheese, with lettuce, tomato and Ranch dressing on a croissant. Veggie choices include homemade hummus with fresh veggies rolled in a whole wheat tortilla.

The deli also offers breakfast bagels and bagels and Lox. And pastry chef Denise Bair bakes up her signature sticky buns, nutty rolls, fruit strudel cake, scones, muffins and cookies.

Over the years, longtime friend David Scott invested in the business and Clark will admit there were some winters “when he kept us afloat.” Scott had intended to stay a silent partner when the two decided it was time to open a second L’Chayim Deli location in Frankfort two years ago.

“A second location was on the books,” Scott explained, “and we were looking for a manager when I just thought, why don’t I do it?” Scott left 23 years in a corporate job that kept him on the road more than home.

“It ended up being a blessing. My mom was diagnosed with ALS and the change gave me the flexibility to be with her, to spend evenings and take her places. I spent more time with her the last two months of her life than I had in the previous 20 years,” Scott said with a smile. “It was meant to be.”


The Frankfort location is going on its third summer, and Scott said the L’Chyaim name has spread fast.

“People have come to expect great sandwiches, and they are!” Scott said, “A couple from New York City recently stopped by, saying it was better than the delis in their neighborhood, because the people were nicer and the food was better!” Twenty-five seasonal jobs are created by the two businesses, which have the same look, same menu and daily specials. All items are made at the Beulah location and delivered to Frankfort fresh daily.

The Beulah location is open 8-5 Mon- Sat and 11-4 on Sunday. The Frankfort location is open 9-5 Mon-Sat and 10-4 on Sunday. Find them on Facebook, email: L’chayimdeli@hotmail.com, or call Beulah: 231-882-5221 or Frankfort: 231-352-5220.

  • Currently 3.5/5 Stars.
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