Happy Hour

A weekly snapshot of Happy Hours around the region…


FireFly
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

Fred's
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.

MONEY'S PLATTE RIVER INN:
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.

BC LANES FAMILY ENTERTAIMENT CENTER:
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.

CHINA ONE:
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.

A&W:
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.

BIG BUCK BREWERY & STEAKHOUSE:
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.

THE NEW YORK RESTAURANT:
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.

EMPIRE VILLAGE INN: 
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.

JESPERSON'S:
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.
 
CUPPA JOE:
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 · Tasteful
. . . .

Tasteful

Ross Boissoneau - December 2nd, 2013  
Serranos updates Mexican fare with SPANGLISH

For Anna and Vicente Serrano, the melding of cultures and cuisines is an opportunity to bring healthy, flavorful food to the area.

That’s what happens at Spanglish, the cozy eatery the two own at the Village at Grand Traverse Commons in Traverse City.

Anna is a native of Traverse City, while her husband Vicente hails from Mexico. The two met at a spa in California, where both worked in the kitchen. Soon their personal and professional lives were intertwined. The two decided to move back to Anna’s hometown, and began selling their tamales at the farmers’ market at the Village at Grand Traverse Commons.

“When we started, I thought they’d be like an edible business card,” said Anna Serrano during a break in the morning business. “I was surprised what a big deal they were. We sold more than I ever thought we would.”

How much more? Try 300 tamales and 40 pounds of their homemade salsa.

PERMANENT LOCATION

That much business meant they were outgrowing their prep space at the Children’s House, so they began looking for a more permanent location. Given their presence at the Village, the Serranos approached the Minervini Group about permanently locating there. They eventually opened at 1333 Yellow Drive, the former location of the Underground Cheesecake Company, which moved its entire operation to the next building back.

“The tamales were so popular, we already had a good following,” said Serrano.

Opening their own restaurant gave the Serranos a chance to showcase more than just their salsa and tamales. Spanglish’s menu includes tacos, burritos, quesadillas, tostados, and daily specials, along with sides like rice, beans, guacamole, even polvorones (orange shortbread cookies).

One of the most interesting things about the menu is the absence of things like lettuce and yellow cheese. In their place are shredded cabbage and feta cheese, respectively. Anna Serrano says those choices were made with both healthiness and flavor in mind.

BENDING THE RULES

For those who might decry those choices as less than traditional, Serrano has a simple rejoinder: “It’s not Mexican, it’s Spanglish.” Indeed, their web site even states “Traditional Mexican Food is our starting point but we will bend the rules to make a recipe better.”

Part of that impetus comes from the duo’s desire to make their food not only tasty but healthful. To that end, not only did they substitute cabbage for lettuce, but they use less oil than many Mexican-themed restaurants.

They also use as much local and regional foods as possible. That includes local cabbage, tortillas and chips from a supplier in Grand Rapids, peppers and potatoes from Michigan, even locally sourcing their paper products.

In pursuit of freshness and flavor, the Serranos prepare much of their food and ingredients in-house. In addition to their own salsa, they grind their own spices, and even use Michigan pork to make their own sausage.

The two opened the restaurant in late June this past year. Serrano says business was excellent during the summer, and despite the expected seasonal fall-off, continues to be strong. One of the reasons is a robust take-out business. “We only have 18 seats, so we need to do take-out. With the proximity to Munson and TBAISD, a lot of people call in their orders and walk from work and pick them up,” Serrano said.

CATERING TOO

Another part of their business is catering.

Serrano says they can provide food for small groups that is casual and fun, with a few options not on the regular menu.

While their burritos, tacos and tamales are full of ground beef and pork, Spanglish also offers vegetarian versions. That way they hope to provide for both meat lovers and herbivores.

“We have lots of meat-eaters and lots of vegetarians,” Serrano said. “There’s no lard in the beans or chicken stock in the rice.”

Simple, healthful food that is colorful and tasty. What’s not to like?

Spanglish is open 9 to 6 Monday through Saturday. Now offering breakfast burritos, filled with sausage, eggs, cheese and potatoes. They can make them sans sausage, or even a vegan version with onions, potatoes, poblanos, avocados and corn.

Online, go to www.SpanglishTC.com or visit its Facebook page. Call 943-1453 for more information or to order.

DON’T MISS: The signature tamales come in four versions: Roasted pork with tomatillo, chicken with a mild red chili sauce, and two vegetarian options. Three Sisters includes butternut squash, corn, beans and red bell pepper, while New World is zucchini, roasted tomatoes, potatoes, onions, and toasted pumpkin seeds.

PRICES: Tamales are $3, tacos $9 for three, burritos $6 and $9, two tostados for $6.50.

 
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