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 · Pellston’s Gourmet Oasis
. . . .

Pellston’s Gourmet Oasis

When it comes to sourcing ingredients, Nancy Kelly is not afraid to go out of her way … way out of her way.

Kristi Kates - July 7th, 2014  


In her epicurean travels, she’s gotten tiny clams at a Sardinian bay, wheel barrowed down a dirt road at midnight for fresh fish, and picked wild berries in Ireland for a special dessert recipe.

Now with her new eponymous restaurant in Pellston, she may be tethered a bit geographically, but that hasn’t stunted her wide-ranging creativity in the kitchen.

RESTAURANT ROOTS

The foundation for her career as a chef was set while Nancy Kelly was still just a kid.

Growing up in a family of 11 in a two flat on the West Side of Chicago, was “like growing up in a small restaurant,” said Kelly, whose extended family lived upstairs.

In spite of a busy lifestyle, everyone still gathered at the dining room table every night, which was set with Franciscan china and sterling silver.

“Even the milk was poured from a silver pitcher,” she said. “Somehow, all of that forms part of who you are.”

After moving to Northern Michigan as an adult, she created elaborate menus and beautiful table settings for her own friends, which led to catering, which led to Tapawingo.

“I tried to think of the best restaurant in the area in which to learn more,” said Kelly about Pete Peterson’s legendary Ellsworth restaurant. “I would drive 50 miles one way just to prep in his kitchen and absorb the energy there.”

FRENCH LESSONS

In January of 1989, Kelly moved to Paris to apprentice with Master French Chef John Desmond.

That “revelatory experience,” as Kelly called it, led to six more seasons working in Parisian restaurants, while still returning to Harbor Springs each summer to cater.

In 2004, Kelly opened the popular specialty food destination Pellston Market, and continued catering.

Pellston Market became known for its gourmet cheeses, chocolates, and lunches in the market’s small cafe, but the location and the economy made things a little more difficult than Kelly had expected.

So after eight years struggling with the seasonality of the venture, she has discontinued the market and morphed Pellston Market into the new Nancy Kelly’s Restaurant. “This was something that I had dreamed about for years and years,” she said.

EUROPEAN INFLUENCE

After working in France for so long, daily food shopping “got into her blood,” she said.

“Buying food fresh every day, buying produce in season, talking with purveyors, understanding where the food is from has affected every aspect of my life, whether the restaurant, catering, or just cooking at home,” she said.

Her world travels have influenced her cafe, which is infused with an eclectic European environment and a fresh foods focus.

An antique velvet sofa graces the lounge, and candles, fresh flowers and silverplate rest on the linen tablecloths. Original artwork lines the walls indoors, and outdoors, a pretty garden area awaits guests.

CURATED CUISINE

The menu at Nancy Kelly’s is small but carefully curated.

Seasonal starters share space with interesting salads, expertly cooked meats, and house made desserts. Special gourmet dinners and wine tasting dinners are offered regularly. And vegan, vegetarian, and gluten-free options are also available with advance notice.

A recent menu included wild leek and roasted potato bisque with locally harvested ramps and Kelly’s own fresh vegetable stock; spring asparagus risotto with Italian Carnaroli Naturale rice; roasted beet salad; pan sauteed walleye filet with sauce vierge; and for dessert, a rich delice de chocolat.

The restaurant only hosts about 50 people at a time, but that just adds to the personal ambiance, and allows the food to take center stage.

“We are an oasis of calm, the minute you walk through the door,” Kelly said. “And I look forward to sharing our environment with new friends this summer.”

Nancy Kelly’s is located at 230 US 31N in Pellston, Mich., about 20 minutes north of Petoskey/Harbor Springs. Phone (231) 539- 7100 or visit nancykellys.com. Open Tuesday- Saturday at 5pm. Reservations suggested.

 
  • Currently 3.5/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
 
 

 

 
 
 
Close
Close
Close