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 - January 13th, 2014  
16th Floor FlairAerie serves up local favorites

Grand Traverse Resort’s signature restaurant sits atop the resort’s tower like an eagle’s nest.

So its name – Aerie – fits perfectly, and so does the food, a combo platter reflecting regional favorites and urban flair.

Overseeing it all is a staff of nearly 30, many of whom are veterans not only of the food industry but of the resort itself. Some of them have been there a decade or more.

THE SCENE

When the Trillium restaurant opened atop the tower at Grand Traverse Resort in the early 80s, the view was the biggest attraction. The view is still great, but it’s the food at the restaurant – renamed Aerie six years ago – that’s now the real draw.

In charge of the kitchen and menu is Anie Driscoll, who began working in food five years ago, first moving up the ladder at the Resort from the coffee shop to the kitchens, then as executive chef at Stony Point Pub in Suttons Bay. She returned to Grand Traverse Resort last April as Aerie sous chef.

“The general manager said I’d be back,” laughed Driscoll, who now heads the Aerie culinary team.

THE MENU

Since returning, she’s completely revamped the menu with an emphasis on creative cuisine. Popular items include butternut squash beignets, scallops with caramelized corn risotto, and a pork tenderloin with tarragon and dijon demi glace cream sauce.

“She’s very creative,” said Jillian Thaxton, Driscoll’s counterpart in the front of the house.

Other delicacies include mushroom and truffle crusted sea bass, maple bourbon salmon, and a roasted beet salad with red and golden beets, spicy arugula, goat cheese, avacado and orange white balsamic vinaigrette.

Aerie has a good wine and beer list, including several wines from our own region (Black Star Farms’ “Arcturos” Pinot Gris, Chateau Grand Traverse Late Harvest Riesling, Good Harbor Cherry Wine, among others). Local and regional microbrews are also served.

THE BEST

With so many flavors, picking a favorite is tough, even for the staff. But when pressed, Thaxton points to the vegetable sautee, an engaging mix of curried quinoa, sauteed cashews, chickpeas, dried cherries, red cabbage, and butternut squash cubes, topped with fresh cilantro and cranberry vinaigrette. The curry is warm rather than spicy, and the flavors meld perfectly.

Thaxton and Driscoll soon add two other savory favorites: the pork tenderloin with celeriac mashed potatoes and the shiitake mushroom appetizer. “They’re cut with scissors in a spiral, kind of like a snake or eel,” said an enthusiastic Thaxton.

THE REST

Despite her relative youth – at 24, she’s the youngest of the seven members of the cooking crew, supervising others nearly twice her age – Driscoll says there aren’t any issues in the kitchen.

“I’ve worked in other kitchens where people are complaining. We’re just a big family,” she said. “I love it. I can’t wait to get to work in the morning.”

Her enthusiasm is hardly a front. She is so engaged with her job she calls “a dream come true.”

She adds that she and her crew are happy to prepare a dish exactly to the liking of the customer; just ask.

And while the former lounge above on the 17th floor is no longer open except for private parties, guitarist and vocalist John Pomeroy entertains Friday and Saturday nights in the bar area on the other side of the 16th floor.

Prices vary on Aerie’s expansive menu; at the top end, the sea bass goes for $45 and the 14-ounce ribeye for $42, while the tasty vegetable sautee is a more reasonable $22. Soups and salads start at $7, with appetizers starting at $8.

Though much of its clientele consists of resort guests, Aerie is increasingly trying to reach out to the local market. Thaxton and Driscoll point to weekly specials like Wednesday sushi night, with an Asianinspired menu and a selection of premium sake. Thursday is app night, with special prices on appetizers, and with select Michigan microbrews featured.

Aerie is located on the 16th floor of the tower at Grand Traverse Resort, just north of Acme on US 31. More at GrandTraverseResort.com. For reservations, call 231-534-6000.

 
  • Currently 3.5/5 Stars.
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