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 · Good Food and Some (Really) Bad...
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Good Food and Some (Really) Bad Drinks at Mulligan's

Ross Boissoneau - April 7th, 2014  

Mulligan’s restaurant in Cheboygan is not shy about advertising their horrible menu of 18 “bad shots.”

Their web address is goodfoodbadshots.com; the phrase “good food bad shots” is even part of their marketing verbiage.

Doubters, read on: One drink, called In the Woods, is peach schnapps and ketchup. The Worm Burner is cinnamon schnapps and bloody Mary mix. And then there is the Beaver Divot: crème de cacao and clam juice.

While the shots help give the place its name, they aren’t really that much of a draw.

“The 21-year-olds will order them to be really funny,” said Ashley Graham, the restaurant’s general manager. “People don’t do them a lot for enjoyment.”

There are some signature drinks that are slightly more palatable, however. The Mulligan is a mix of UV Blue Vodka, Crantasia, lemonade, Sprite and pineapple juice, while the Nutty Bulldog is a mix of Stoli vanilla vodka, Frangelico, Kahlua, cola and cream. And of course there’s plenty of good food, just like the website says.


Mulligan’s bills itself as the perfect 19th hole, where golfers can retire after a tough round on the links. To that end, it provides patrons with a host of sandwiches, entrees, and with 16 taps more than enough brews to bury the memories of that missed putt and those other bad shots.


Mulligan’s offers a little bit of every thing on their menu, including American, Tex-Mex, and pasta.

“The food is what brings people in,” Graham said.

Say no to the Wiffer (coconut, rum and tabasco) or the Shank (beer, wine and milk). Instead, try the Black & Blue Steak salad, featuring blackened marinated steak, house lettuce blend with cherry tomatoes, cucumber, avocado, and blue cheese; or the Fajita Chicken salad, lettuce topped with chicken, black bean salsa, and cherry tomatoes.

Starters include sizzling steak bites, crab cakes, pigskins, and wings, with your choice of zesty orange, Parmesan garlic, BBQ, spicy BBQ or house hot sauce.

Fish entrees include Great Lakes whitefish or a cod sandwich. Quesadillas, soups including chicken noodle and baked French onion, and a host of sandwiches and burgers round out the offerings.

Specials include a Monday taco bar, Wednesday wines with half off selected bottles, Michigan Pint Night on Thursdays with $1 off Michigan brews and special burgers, and all-you-can-eat fish on Fridays.


Start with a teaser – an appe-tee-zer, as Mulligan’s calls them. The breaded goat cheese medallions are pan-seared and finished with a ribbon of balsamic vinegar reduction. They’re served with garlic toast rounds and chopped lettuce and tomato topped with fresh Parmesan cheese.

For an entree, maybe opt for the Devil’s Linguine: pasta topped with sausage, capers, olives, garlic, shallots, red pepper flakes a spicy red sauce.

Graham said the burgers feature beef freshly ground at the local IGA. But the signature dish is ribs.

“We are known for our ribs,” said Graham. “They are fall-off-the-bone tender.

They’re great.”


Appetizers start at $6, soups at $4, and salads at $8. Burgers start at $8, and entrees start at $13.

clockwise from top left:

General manager Heather Graham and server Jack Carr make sure the customers are treated right at Mulligan’s in Cheboygan. Photos by Ross Boissoneau

With 16 taps, there are plenty of beers to choose from, including several from Michigan.

The goat cheese medallions are complemented by the garlic toast and petite salad.

The Friday fish feature is a mainstay at Mulligan’s.

  • Currently 3.5/5 Stars.
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