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.

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Ross Boissoneau - November 11th, 2013  

Blue Heron 2 Soars from Cadillac to TC's Old Town

Brian and Julie Williams had a good thing going in the Blue Heron Cafe and Bakery in Cadillac. But they couldn’t stop there.

After talking about it for years, the two opened Blue Heron #2 in Traverse City earlier this fall. And they’re pleased with the response so far.

“Lunch is really catching on, and we haven’t even done any marketing yet,” said Brian Williams. “People find us, like us, and return.”

When it first opened, the Blue Heron only served pastries and coffee in the morning, but like its namesake in Cadillac, it has since begun serving full breakfasts: omelettes, breakfast bowls, wraps and sandwiches. Williams expects, or at least hopes, that the first meal will soon become as popular.

“I’m very pleased with the amount of business we’re doing. In Cadillac it took us six months for a solid lunch.”


Williams says the niche Blue Heron fills is preparing healthy food with a lot of flavor. “There are a lot of great chefs making great food here (in Traverse City). We try to bring the same energy and creativity to breakfast and lunch as they do to dinner,” he said.

“We love doing what we do – we just do it during the day.”

While Julie maintains the Cadillac operation, Brian holds fort in the kitchen in Traverse City. There he whips up items like the Wild Mushroom Sandwich with fresh spinach, asiago cheese and balsamic vinegar. Or the Turkey BLC with maple turkey, apple wood smoked bacon, Havarti cheese, romaine lettuce and sun-dried tomato mayonnaise. Both are served on Blue Heron-made grilled sourdough bread.

Salad lovers can go for the Honey Mustard Chicken Salad, with mixed greens topped with smoked bacon, bleu cheese, diced chicken, red onion, apples and pecans with the namesake honey mustard dressing.

Blue Heron also makes its own line of granola, pastries and breads. From pumpkin specialties in-season to a variety of breads for toasting or sandwiches, the case up front is stocked with a variety of flavors and textures. Williams says the Cadillac case is a third bigger than Traverse City, at least at this point, due in part to the fact that the donuts are one of the most popular items there. “We sell a ton of donuts in Cadillac,” he said.


Williams says he’s already noticed some other differences in the two operations.

“Sandwiches have been a bigger seller than salads in Traverse City. We sell a lot of salads in Cadillac – we’ve developed that niche.”

While Saturday is the premier day for breakfast sales in TC, that business is catching on during the week as well. “We only started full breakfasts in Traverse City about a month ago,” said Williams.

Williams promises the menu will continue to change as it adapts to both what customers want and what is in season and available from the numerous local and regional suppliers the restaurant uses. “We’ll start a weekly special menu. Things can be very localized. We’ll give credit to all the different places we are buying from.”

Williams says one area he hopes to do more business in is the fresh bakery products. That includes a gluten-free line, which he says “just seemed like the right thing to do.

“We’re looking forward to selling more bread. The sourdough is a good product, and we also have gluten-free. We have bread, cookies, muffins and coffeecake, all made from scratch.”

Williams is pleased with the reception he’s received as a new endeavor.

“They made it so easy to do business here,” he said, citing the Chamber of Commerce and others who offered time, expertise and encouragement.

Blue Heron is located at 408 Union Street in Traverse City; phone 231-778-BLUE (2583). In Cadillac, the cafe is located at 304 N. Mitchell. Call 775-5461. Open Monday-Saturday from 7 a.m. to 3 p.m. Web: CafeBlueHeron.com or visit its Facebook page.

Salads from $8.95, sandwiches and wraps from $7.50, breakfasts from $7.75.

DON’T MISS: Roasted beet soup with goat cheese, with its striking deep purple color and warm, sweet taste.

  • Currently 3.5/5 Stars.
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