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 · Come, Sit, Stay at the Dogg
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Come, Sit, Stay at the Dogg

Ross Boissoneau - March 31st, 2014  

In four short years, the Bearded Dogg Lounge in Gaylord has definitely gotten the attention of its diners, who enthusiastically post on sites like Tripadvisor, Yelp, Facebook and Urban Spoon.

The unusual décor and imaginative menu stem from chef/owner Chad Edwards, who named the restaurant after his parents’ bearded German wirehaired pointer.


Edwards, who worked in Denver at a catering company, moved to Gaylord after his parents said they wanted to have a restaurant adjoining their eclectic store, the Old Spud Warehouse.

“I dropped what I was doing and moved home,” Edwards said.

In keeping with his parents’ unusual furniture and accessories store, the restaurant is a patchwork of textures and re-used materials. Old doors serve as walls or booths, the bar is made from a nunnery’s old floorboards, and antique (or at least well-used) tables dot the premises.


The Bearded Dogg has no deep fryer, flat top range, freezer or walk-in cooler. Everything Edwards makes is from scratch, including pasta. The fresh approach extends to the food preparation, where the dishes are grilled, baked or sauteed.

Eclecticism spills from the décor to the menu. Starters range from chili Thai tuna, which is blackened sushi-grade tuna served over Thai-style coleslaw, to a braised lentil dip topped with minty yogurt.

Sandwiches include an open-faced corned beef; a chicken Caesar wrap; and the grilled popper burger, with whipped cream cheese, cheddar chunks and jalapenos baked into the burger.

Entrees include duck breast with green onions, mushroom and oven-dried tomatoes served on fettuccine tossed in a creamy wild mushroom demiglace; vineyard chicken served with a marsala sauce and roasted grapes; even a special house-made ravioli stuffed with a blend of seasoned ground sirloin and prime rib, sautéed with light cream, red onion, banana peppers, sundried tomato and basil.

While numerous tastes and ingredients are represented, the menu doesn’t overwhelm diners with too many choices. That’s deliberate, according to Edwards.

“We may only have one of something, but it’s really good,” he said.


General manager Chris Newberry says that the seafood pasta, a house-made fettucine with a mix of scallops and shrimp, topped with thin-sliced Capicola ham, is his favorite.

“The scallops are to die for,” he said. Server Christi Freier said the salmon, glazed with lime-infused clover honey and topped with warm oregano goat cheese, is her choice.

“I like the contrast with the goat cheese and the lime-infused honey,” she said.

One of the more impressive dishes is the imported meat and cheese platter, which includes English Shropshire, Spanish manchego, a small feta cheese torte, Calabrese salami, and several types of olives.


The Bearded Dogg offers some special drink concoctions, including a host of martinis. The namesake Bearded Dogg martini is made with Beefeaters gin, Tuaca and lime juice, and the white chocolate raspberry features Godiva white chocolate.

Another favorite drink is the Summer Wolf, with Bacardi’s Wolfberry and Black Razz rums mixed with pineapple juice, Sprite and grenadine.

“Bacardi requested the recipe,” Edwards said proudly.

The ambiance reflects the lounge style, with a fireplace and couch and low tables as well as dining tables. The mix-and-match (mostly mix) approach makes for an engaging and interesting escape from the humdrum.


Appetizers/starters/plates to share start at $9. Sandwiches start at $9; soups at $5; salads at $7. Entrees start at $18.

The Bearded Dogg is located at 302 S. Otsego in Gaylord. Phone (989) 619-0298.

Open Tues.-Sat. 11am-11pm. The kitchen closes at 9pm Tues.-Thurs. and 10pm Fridays and Saturdays. Visit beardeddogglounge.com or check Facebook for more information.

  • Currently 3.5/5 Stars.
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