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 · Wood-fired Pizza on the Rise at...
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Wood-fired Pizza on the Rise at Full Moon

Ross Boissoneau - June 19th, 2013  

Don’t turn your back. That’s the advice from Mark Nelson. But he’s not talking about a shifty-eyed passer-by. No, he’s referring to the behemoth wood-fired oven that takes up a large portion of the space inside Full Moon Pizza Company, the restaurant he and Nathan Knickerbocker own and run.

With an operating temperature than runs anywhere from 600 to 900 degrees, he says you need to keep an eye on what’s happening inside its 21 square feet of surface area.

“Nate slept in front of it the night it was installed,” he said, as the oven had to be cured to remove all the moisture before it could be used.

How big is it? The duo had to get the building reinforced before it could be installed.


While the oven may be the biggest thing in the restaurant, it’s what Nelson and Knickerbocker do with it that puts Full Moon on the map.

From the pizzas to the wings to the marinated mushrooms on the spinach salad, they do it all in the oven. “We do everything in it,” said Knickerbocker. “You have to learn the zones.”

Of course, the menu includes staples like pepperoni and veggie pies. But it also includes such specialty pizzas as pesto chicken, with pine nuts and sun-dried tomatoes. The potato-leek pizza features roasted redskins, caramelized leeks, bacon, and peppercorn Parmesan ranch, while the vegetable pizza includes the wood-roasted mushrooms, leeks and garlic, topped with mascarpone cheese to give it a sweet finish. Then there’s the Pork Belly BLT, bruschetta, wings, even a Neopolitan-style ice cream with chocolate ganache and yellow cake.

The duo are veterans of the restaurant scene, both here and elsewhere in the state. They were among the crew to open the Soul Hole on Union Street, and after leaving there decided to partner in another venture.

“Nate had a background in wood-fired pizzas from working in Grand Rapids,” said Nelson.

The two found a building on Eighth Street in TC, next to Potter’s and across from Family Fare. It had served as a beauty salon for many years, but they thought it would be a good location for their pizzeria.

“We looked downtown, but we knew we wanted to focus on delivery,” said Nelson. The location is close to downtown but gives their drivers the ability to easily get in and out, Nelson said.


With a free delivery area stretching east to Acme to past Cherry Bend Road west, Full Moon can offer sustenance to hungry patrons across the area.

And those patrons can even include those with a gluten intolerance.

“We have a gluten-free crust and tools that are kept separate from the others so there’s no crosscontamination,” said Nelson.

The duo also takes pride in the freshness of their ingredients.

“We have four things that come in a can:

Red pepper, pineapple, artichoke hearts and tomatoes for the sauce,” said Nelson.

“The sausage comes in a 30-foot rope. Everything’s fresh. It’s good stuff,” said Knickerbocker.

The dough is thin and crispy, with just a hint of smokiness from the oven. “We make it as often as we need to” meaning it too is fresh, said Knickerbocker.

The Full Moon Pizza Co. is located at 910 E. Eighth St. Phone: 421-9404. Online, go to FullMoonPizzaCoTraverseCity.com or visit its Facebook page

Hours: Monday-Thursday noon-10 p.m . Friday-Saturday: noon-11 p.m. Closed Sunday

Pizzas start at $11, salads at $7, sandwiches at $8

  • Currently 3.5/5 Stars.
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