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 · A TC Favorite
. . . .

A TC Favorite

Ross Boissoneau - March 10th, 2014  
The Dish

For Randy Waclawski and Patty Hickman, serving up food to hungry customers at The Dish Café in Traverse City is a labor of love. Though 50- to 70-hour workweeks have been the norm since purchasing the café eight years ago, their enthusiasm hasn’t waned.

“We love to see people enjoy our food,” said Waclawski.

That love translates into The Dish’s flavorful menu, which features freshly made sandwiches, salads, soups and quesadillas. And in the morning, there are six different kinds of breakfast burritos and an oatmeal bar.

THE SCENE

Waclawski says being in the middle of a busy downtown means that the business has grown through the years.

“There’s more foot traffic downtown.

The more places, the more people,” he said. “Especially Union Street. It’s really built up – Union Cantina, 7 Monks, House of Doggs.”

Hickman says they take pride in knowing and taking care of the downtown workers who populate the nearby buildings. “We never realized how many people are working on the second and third floors downtown,” she said.

She and her crew know those regulars don’t necessarily have a lot of time for lunch, so The Dish staff makes them a priority.

“That is our main focus,” she said. “We work really hard to make sure our locals are taken care of.”

As for the restaurant itself, it has an open and inviting interior, filled with framed art. Halved stainless steel colanders serve as wall sconces.

Even in the midst of winter, the décor and earth tones mixed with moss and spring green at least give the illusion that spring is around the corner.

“We work really hard to make sure our locals are taken care of.”

THE MENU

Crunchy, fresh salads and wraps are popular, featuring traditional items like a chef or tuna salad. There are also more exotic choices like the Asian noodle, with rice noodles and carrots, cucumbers and cashews. Wraps feature a variety of meats and cheeses, often with condiments like lime dill ranch or curry-sesame dressing.

Café sandwiches are served on grilled homemade honey wheat bread. The Dish’s grilled ciabatta sandwiches use ingredients like smoked gouda cheese melted over roasted portabella mushrooms or guacamole, cheddar, and red onion with bacon and honey smoked turkey.

Then there are the specials: Taco Tuesday. Chicago-style Italian beef on Wednesday. White cheddar macaroni and cheese Thursday. And on Friday, Cuban sandwiches.

The breakfast burritos start with scrambled eggs and add a variety of meats and cheeses, while smoothies are available in a host of fruit flavors, with add-ons like soy protein, greens or yogurt.

THE BEST

TC’s Favorite salad lives up to its name at The Dish, with its dried cherries, walnuts, and gorgonzola cheese. Not far behind is the Dish Bistro salad, with sliced green apples, mandarin oranges, walnuts, and gorgonzola cheese. Both are served on a bed of green romaine and leaf lettuce and finished with zesty orange-ginger vinaigrette.

Hickman says the most popular wrap is the Grumpy, with kalamata olives, feta cheese, tomatoes, artichokes, red onion, roasted pepper hummus and lemon parsley vinaigrette. And it’s popular for a good reason.

“Our Grumpy wrap has tons of flavor,” she said. “It’s my absolute favorite from our menu.”

The quesadillas are also a top choice.

The Arizona features chicken, avocado, homemade salsa, havarti cheese, and rice, while (go)Green offers a singular blend of flavors with pesto, broccoli, spinach, tomato, onion, blue cheese and cheddar cheese.

THE REST OF THE STORY

Waclawski and Hickman first joined forces when they worked at Hattie’s, the former high-end restaurant in Suttons Bay. When the opportunity arose to purchase The Dish, they jumped at it. They’re the third owners of the café, which was originally opened by Trish and Jeff Wiltse, owners of Firefly, Bubba’s, and The Kitchen.

Whether it’s purchasing the ingredients for their menu or preparing it, they take pride in doing things locally and hands-on.

“We make sure everything is done here – the chicken is cooked in-house,” said Waclawski. “We incorporate as many local ingredients as we can.”

THE SKINNY

Salads start at $7.07, sandwiches at $4.71. A cup of soup is $2.59. Quesadillas start at $7.31, though some varieties are available for less as half quesadillas. Breakfast burritos start at $2.83, the oatmeal bar at $2.59, and smoothies start at $3.54.

The Dish, located at 108 S. Union St., is open Monday through Friday 8am-6pm, Saturday 9am-6pm, Sunday 9am-4pm. Phone (231) 932-2233. For more, go to thedishcafetc.com or visit its Facebook page.

 
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