Restaurant Roundup

Feb. 22, 2015

Since May 19, you’ve read (or missed) twenty profiles of area eateries. As part of our restauranTour issue, here’s a recap:

Peninsula Grill

Old Mission

September 29 issue

Auto industry veterans Jennifer and Mark Davies purchased Molly’s By Golly in the center of the Old Mission Peninsula, changing the name to the Peninsula Grill. Mark’s brother Matt and his wife Patty soon joined in the fun.

On the Menu: Starters include Tuna Tartare, Red Coconut Curried Mussels, and crab cakes with guacamole. Flatbreads include pulled pork and wild mushroom.

Among the salads, cherry chicken with cherry vinaigrette is served alongside choices like avocado crab salad with poppy seed dressing and tuna nicoise with sliced fingerlings and French beans, topped with roasted lemon vinaigrette.

Fish, herb-rubbed chicken kabobs, a surf and turf combo, pasta, and roasted wild mushroom risotto round out the menu.

Signature items: The artichoke pita dip is served warm, topped with tomatoes and green onions, and accompanied by flashfried pita chips.

Among the flatbreads, the wild mushroom is a clear winner. Davies says the ribs are always a popular choice, but she also recommends the shrimp and grits and the tuna club.

Visit TCGrills.com or its Facebook page.

Tucker’s

Northport

October 6 issue

Tucker’s is a hip hybrid. It’s part sitdown restaurant, part arcade, part sports bar, part pub, part bowling alley, part music venue and part of a plan to save Northport. Owner Ben Walraven knew the perception was that the town was dying and began thinking of ways to revitalize the town’s business climate.

On the Menu: Walraven says he wanted to create a menu that would have something for everyone. It includes entrées like Thai Sea Bass with coconut curry sauce, a coffee-crusted New York strip steak with ramps and port wine reduction, and char-grilled lobster tail. Then there’s pizza: hand-tossed or Chicago-style deep dish, as well as four different flatbreads.

Signature items: "The most popular item is the fried pickle. It’s great bar food and great for an appetizer," says Walraven, referring to house-made spears wrapped in ham and Swiss cheese, then enveloped in a fried won ton. Among the entrées, he points to the ribs. "We put our special rub on them, then smoke them, then finish them when they’re ordered," he says.

Visit www.TuckersNP.com or its Facebook page.

North Peak

Traverse City

October 13 issue

When you enter North Peak, you walk by gleaming brew tanks to a warm and inviting interior full of dark wood and natural light. The building, a onetime candy factory, has an authentic industrial feel with its exposed rafters and heat runs. "We incorporate our beer into 30 to 60 percent of our food," says General Mike Lloyd.

On the Menu: Hence you have white cheddar ale soup, cherry porter BBQ wings and Diabolical chicken, named for North Peak’s Diabolical IPA, in which it’s braised. Sandwiches include a sunflower Reuben– corned beef or sliced turkey on sunflower ciabatta–a black bean and portabella burger, and root beer-braised pulled pork tossed in cherry porter BBQ sauce. Entrées feature ribeye char-grilled with Gorgonzola ale butter, cherry porter BBQ ribs, pan-seared Great Lakes yellow perch, and grilled Atlantic salmon with cherry porter BBQ sauce or basil pesto crust.

Signature items: Lloyd says one of the region’s biggest draws contributes to their top seller. "The cherry chicken salad represents Traverse City. The chicken is fresh and we use local micro greens and field greens when we can," he says. For meat eaters, Lloyd suggests the hanger steak. Lloyd says the porter marinade ensures there’s nothing like it.

Visit NorthPeak.net or its Facebook page.

Hearth and Vine

Suttons Bay

October 20 issue

Hearth and Vine takes the farm-to-table concept seriously. And why wouldn’t it, with the farm right outside its door? Many of the items on the menu are derived from the animals and vegetables that call the farm home, much to Chef Jonathan Dayton’s delight. "We rotate as much as we can from what’s in season," says Dayton.

On the Menu: Small plates feature olives (with roasted garlic olive oil, chili flakes, rosemary and preserved lemon), nuts (with honey, salt and smoked serrano pepper) and a rabbit confit (with mustard, pickled vegetables and grilled focaccia). Salads include a beet salad with both red and golden beets, roasted and complemented with spinach and goat cheese. A chicken wrap with fall greens, veggie burger sliders with quinoa and lemon chive remoulade and a beef brisket with red pepper, onion and cabbage are among the sandwich choices.

Signature items: A different day, a different quiche. Whatever the day’s specialty, the tastes meld together atop a flaky, flavorful crust. A surprise is the grilled apple salad. An apple is halved, grilled, then served with candied walnuts, tarragon and–from the savory side of the street–crisp prosciutto and radish sprouts. A staff favorite is the Bianca pizza, while Dayton says the lamb shank is one of his favorites.

Visit BlackStarFarms.com or its Facebook page.

Thai Orchid

Petoskey

October 27 issue

Chef and owner Thomas Vangyi has created an inviting restaurant reminiscent of his youth. Vangyi isn’t actually a native of Thailand; he was born in Laos, which he left during the Vietnam War. He then spent years in Thailand and showcases his adopted country’s cuisine at Thai Orchid. "Laos and Thai are almost the same [cuisine-wise]," he says. Why the name and the color scheme?

"The orchid is the national flower of Thailand. You see all kinds everywhere you go," Vangyi says. "The color represents home."

On the Menu: Thai Orchid offers a variety of appetizers, many featuring crispy wontons filled with an array of vegetables, meat and seafood, served with different sauces. Salads showcase ingredients like spring mix, carrots, onions, peanuts, fruit and even coconut flakes, topped with a host of Asianthemed dressings. Featured entrees include fried rice, noodle dishes and other specialties, nearly 30 in all. Many of these entrées are available with a choice of protein, such as chicken, beef, pork, tofu, shrimp, scallops and squid– nearly 200 combinations in total.

Signature items: The most popular dish is no surprise to Vangyi. "My favorite is the Pad Thai and Pad Thai is the most popular," he says. There’s a slight difference between his next choice and that of his customers, however. He favors the Panang curry, while the second most popular dish overall is the red curry.

Visit www.ThaiOrchidPetoskey.com.

Grille 44

Bear Lake

November 3 issue

When Kevin Buckner bought Grille 44 in Bear Lake, it was a summer-only cafe called the Ice Shanty. Last year, he transformed the place into a year-round restaurant with a full menu including alcohol. It evokes the sports bar ethos with multiple TV screens and a dozen beers on tap.

On the Menu: As befits a sports bar, there are plenty of pub favorites to choose from. Burgers, pizza and a variety of appetizers top the list, such as fried asparagus, mac & cheese bites, mini tacos or the Works Bar Fries. Sandwiches include BLT, club, and fried chicken, along with garlic herb tilapia and pulled pork with your choice of three BBQ sauces. Among the featured entrees are sirloin and ribeye steaks, beer-battered cod, and shrimp.

Signature items: Top among the appetizers are poblano pepper poppers, combining poblanos and jalapeños with cream cheese and mozzarella cheese, and the portobello fries. Broasted chicken is one of the restaurant’s top sellers.

Visit grille44.com or visit it on Facebook or Twitter.

Drawbridge Bistro

Charlevoix

November 10 issue

When the Charlevoix drawbridge is up, traffic sits stopped in both directions. For diners at the Drawbridge Bistro, it’s another part of the attraction. "We added the high tops so you can see outside," says chef Rob Graves- Wesolosky. The interior has a contemporary vibe, while the cuisine focuses on local products prepared in innovative ways.

On the Menu: Breakfasts include familiar items and also creative items like the Mediterranean Skillet with eggs, Kalamata olives, artichokes, tomatoes and feta cheese.

Come lunchtime, choose from salads such as chop, beet and Caesar, and On the Water salad with heirloom tomatoes, sweet pickled onion and watercress. Burgers, wraps and sandwiches, along with hanger steak and chicken linguine, round things out. Dinner features include appetizers such as fried oysters, pork belly and crabby lobster Rangoon and entrées such as filet and bone-in pork chops, scallops, halibut and even black and blue pasta with seared tenderloin tips and blue cheese.

Signature items: The Morning Pinch is an Eggs Benedict with lobster meat and a citrus Hollandaise. At lunch, try the burgers from nearby Circle M Ranch in Wolverine.

For dinner, the lavender chicken is a half bird served with polenta and a honey lavender au jus. While much of the menu and ingredients hail from nearby locales, the Alaskan Black Cod is one of the top sellers.

Visit www.staffords.com or visit its Facebook page.

The Hofbrau

Interlochen

November 17 issue

Located just a mile from Interlochen Center for the Arts, the Hofbrau is a natural stop on the way to or from concerts. That’s true for performers as well as audiences; artists from Jewel to Kurt Elling have been customers. Owner Brian McAllister believes that the arts camp and academy, the nearby state park, the proximity to Green and Duck lakes, and the fact they are located just off US 31 are all responsible for their mix of patrons.

On the Menu: The menu says "Classic American Fare" and the selections are true to this claim. There are steaks aplenty: T- Bone, New York strip and sirloin. Then there are the ribs, chicken and seafood, including cod, shrimp and perch. They also offer pasta selections like lasagna and three versions of fettuccine. Sandwiches lovers can indulge in burgers, whitefish and grilled chicken.

Last year, McAllister increased the Hofbrau’s beer selection from 20 tap varieties to 52.

"We’re the largest tap house in northern Michigan," says McAllister.

Signature Items: Among appetizers, it’s hard to top the fried mushrooms. McAllister touts the fresh Lake Michigan whitefish from Carlson’s in Leland, which is lightly dusted and deep fried and served with homemade tartar sauce.

Visit HofbrauSteakHouse.com or their Facebook page.

Tap 30

Petoskey

November 24 issue

The downtown Petoskey establishment debuted in September, offering a rotating array of 30 beers, plus wine and cocktails, and a menu of engaging foods to complement the libations.

The metal stools, high ceiling and exposed brickwork give it an open, industrial feel, while the large windows bring in plenty of light. The long communal tables are welcoming for large groups.

On the Menu: With 30 taps, there’s always a variety of beer available. Many are Michigan brews, such as Papa Burgundy from Shorts, Oro De Calabaza from Jolly Pumpkin, and Rye of the Liger from Perrin in Grand Rapids.

The menu includes perfect complements to ales or stouts: wings, sliders and two kinds of macaroni and cheese. A selection of pizzas, salads and three kinds of potatoes rounds things out.

Signature Items: The quesadillas feature grilled asparagus, chargrilled chicken breast, sweet peppadew peppers, crisp arugula, scallions, and bacon and white cheddar. The Buffalo Mac-N-Cheese includes grilled chicken, house buffalo sauce, jalapenos and peppered bacon, with four cheeses. The pretzels are made in-house, and served with a white cheddar/truffle ale dip. Then there are the Totchos, crispy fried potato tots, dressed up with an array of toppings.

Visit Tap30.com or its Facebook page.

Opa

Traverse City

December 1 issue

When Opa! debuted in June 2007, Paul and Brigette Barbas knew their unique mix of Greek and Polish heritage would translate into a successful restaurant.

"We started with just Polish and Greek, but our customers wanted more than that," says Paul. The menu soon expanded and now the restaurant also offers beer, wine and mixed drinks.

On the Menu: At breakfast, you can find everything from pumpkin pancakes to omelets. Later in the day, start with pita wedges with roasted garlic, Kasseri cheese and marinara; falafel; spanakopita; and Greek Kisses, flash-fried wontons stuffed with feta, ricotta and cream cheese. Pita sandwiches include gyro meat, chicken tenders, mushroom and sun-dried tomatoes with sweet red peppers. Coneys include Detroitstyle, Flint-style and more.

Entrees focus on the ethnic specialties: Greek dinners like souvlaki, pasticcio and moussaka, and Polish specialties like golabki, pierogi and cabbage, and a platter containing both these, as well as Polish sausage.

Signature Items: Barbas says the most popular dishes are the gyros, Coneys and Greek salads. "Those things keep the lights on for us," he says.

Visit OpaGrill.com or its Facebook page.

Pearl’s New Orleans Kitchen

Elk Rapids

December 8 issue

Putting a casual ethnic restaurant in the middle of a small town in northern Michigan was once seen as a risky proposition, particularly with a menu featuring items like Andouille sausage, crawfish etouffée and alligator. 14 successful years later, Fred Moore and his partners Mary Palmer and Jim Cartwright continue to let the good times roll.

The Menu: Everywhere you look, it’s a Creole/Cajun free-for-all: Bayou Alligator, served southern-fried or blackened; crawfish and corn chowder; shrimp and grits; bronzed pork Bienville; gumbo ya ya; red bean cakes with Cajun cream sauce and roasted corn salsa.

Signature Items: Pressed for the best items on such a wildly eclectic menu, Moore points to the beef brisket and the etouffée. If you’re really adventurous, go for the Louisiana jambalaya. It’s proudly proclaimed Pearl’s spiciest dish, with chicken, shrimp and tasso (smoked pork) simmered with tomatoes, rice, onions, garlic and more.

Visit MagnumHospitality.com or the Pearl’s Facebook page.

Georgina’s

Traverse City

December 15 issue

It took awhile for chef Tony Craig to move his Latin/Asian taqueria from its original tiny home to its new larger location down the street, but he couldn’t be happier with the results.

"We went from 18 seats to 76," Craig says. "My kitchen is the size of my old restaurant."

Craig continues to interact with diners seated closely enough to one another to peruse their neighbors’ selections. Customers are intrigued by the colorful dishes at nearby tables and bond over the food.

"People that don’t know each other ask if they want to try [a dish]," says Craig. "It’s awesome."

The Menu: Craig’s father is Cuban and his mother is half Nicaraguan and half Chinese. He was born in Nicaragua and raised in Florida and his menu reflects that diversity, boasting dishes such as chancho con yucca; Nicaraguan pork with creamy yuca; Ropa visja, pulled flank steak in a tomato basil red wine reduction with caramelized onions and green peppers; curry pineapple chancho; pad Thai; and Hot and Sour Chicken. There are also eight kinds of tacos, burgers, salads, and a host of appetizers.

Signature Items: Grilled pork or beef are served with Cuban beans and Craig talks up the sauces.

"The chimichurri and jalapeno cream sauce are great," he says.

The calamari is tossed with salsa and banana peppers and the mini-sombreros are topped with pork, cheese, beans, salsa and sour cream. On the other side of the menu, the pad Thai, is just spicy enough and chockfull of tasty ingredients.

Visit georginastaqueria.com.

The Leland Lodge

Leland

December 22 issue

Bogey’s restaurant and the lodge itself are both remaining open this winter.

"It’s the first time we’ve been open in 16 years," says Tony West, food and beverage director.

The lodge boasts a casual, but upscale, northern Michigan vibe, with a fireplace, comfy seating area, and lots of wood. The dining room overlooks the golf course and through the back are rooms for larger parties and the wine bar. Wine steward Nathaniel Cole says to watch for wine dinners and special events at the wine bar and in the wine cellar itself.

The Menu: With owners hailing from San Antonio, the lodge has made a conscious effort to showcase some Southwest flavors. Thus, the pulled pork nachos and quesadillas, smoked beef brisket sandwiches, and applewoodsmoked BBQ ribs. Steaks, burgers and the ribs satisfy the meat-eaters, while hummus, club sandwiches and fish tacos balance things out.

Signature Items: Flavorful salads include roasted artichoke with roasted tomatoes and shaved Manchego cheese atop mixed greens, while the Signature Salad includes cambozola cheese, candied pecans and dried cherries. Sweet Bakers are a delicious twist on the French fry: large wedges of sweet potato, crispy on the outside and fluffy on the inside. West points to the ribs, in particular, and the smoked meats in general.

"We have a brand new smoker and can do 75 briskets, 125 racks, even a full pig," he says.

Visit LelandLodge.com or its Facebook page.

Big Papa’s

Traverse City

December 29 issue

When Mark Hisem, aka Big Papa, retired from his work running a management company that owned and operated McDonald’s restaurants throughout northern Michigan, he and his son Marty took a chance on the vacant restaurant on US 31 just north of Chum’s Corners. They completely renovated the interior, creating a light, airy feel with plenty of TVs – but don’t call it a sports bar. "We want to be a family restaurant," Hisem says.

The Menu: Breakfast features omelets, corned beef hash, pancakes, and eggs. Soups include potato and corn chowder, chili and a soup of the day. You can build your own third- or half-pound burger on a pretzel bun. If you’re not that hungry, you can opt for the daintier sliders. Pork ribs and pork tenderloin start off the dinner options with chicken, beef kabobs, mahi mahi (blackened or traditional), grilled meatloaf and New York strip and ribeye steaks rounding things off.

Signature Items: The standout breakfast item is the steak and eggs, a four-ounce sirloin with eggs, roasted redskins and toast.

Later in the day, Hisem says the classic sandwiches are both the best and most requested.

"The prime rib, BBQ, Philly cheese – they’re all really popular," he says.

Visit BigPapasTC.com or its Facebook page.

Crystal Café

Benzonia

January 5 issue

After more than 20 years in corporate life working for a bakery supplier, Kris Welty and his wife Daylene wanted a change. They bought the Betsie River Camp Site outside of Frankfort, then added the Crystal Café in Benzonia, then owned by Daylene’s sister.

"I learned at Jim’s Tiffany [in Lansing] from a chef from Lafayette, Louisiana, and spent two years in South Carolina," Welty says.

The Café’s pulled pork, BBQ sauce and other items are derived from those experiences.

"My taste is strong, bold, spicy flavor," says Welty.

The Menu: Welty pared down the café menu to concentrate on breakfast and lunch. Breakfasts include eggs, potatoes and breakfast meats. Specialties include the Bob, an egg, cheese and bacon sandwich on a biscuit, and the Belli Cakes, pancakes with dried cherries and a scoop of ice cream. Lunch features include burgers, grilled chicken, ham and turkey cristo, and salads. The café’s pizza features house-made dough and marinara, and pepperoni from Rice Farm in Benzonia.

Signature Items: Welty says he wanted to offer some items not commonly found elsewhere. At breakfast, the pot roast omelette with roasted carrots, onions and potatoes is a customer favorite. Most popular, according to Welty, is the corned beef hash. Like so many of the foods, the corned beef is locally sourced, in this case, from Ebel’s in Falmouth. Lunch favorites include the pulled pork Sammie with Welty’s Carolina-style BBQ sauce.

Visit Crystal Café’s Facebook page.

McGee’s 72

Williamsburg

January 9 issue

When Howard Schelde closed TraVino on M-72, Glen Harrington and John McGee decided the Acme location was perfect for their third restaurant. The two want to showcase some of the best from their other two establishments – Sorellina and Harrington’s By the Bay – to attract new patrons to those restaurants, as well.

The Menu: In terms of favorites, start with the bruschetta and namesake salad from Sorellina and the steak burgers from Harrington’s.

Starters include lettuce wraps, buttermilk-marinated wings, and risotto tater tots.

Among the entrees are ahi tuna tacos with mango avocado relish, beer-battered cod, pan-roasted chicken, veal meatloaf, New York strip and bangers and mash with veal sausage and white cheddar mashed potatoes.

Signature Items: McGee says the lobster mac & cheese, steaks, and Gouda chicken pasta have all been popular choices. One somewhat surprising favorite has been the duck and waffles. This twist on a Southern favorite features chicken-fried duck and a savory cheddar waffle with jalapeno.

Visit McGees’s 72 Facebook page.

Maddy’s 31

Grawn

January 26 issue When TC Foods – owners of Firefly, Bubba’s and The Kitchen – bought Giovanni’s Roadhouse, they renamed it Maddy’s in honor of Joseph Maddy, founder of the National Music Camp, which later became Interlochen Center for the Arts. Maddy’s is a favorite watering hole and dinner destination for concert-goers and other Interlochen-ites.

The Menu: Starters include garlic bread, soft pretzel breadsticks, smoked pork nachos, and carne asada fries. Soups include the house favorite – black bean pulled pork chili – and a daily selection. There are burgers, sandwiches and pizza with dough and sauce made in-house. Entrées include New York strip, teriyaki salmon, roasted chicken, and meatloaf.

Signature Items: "The macaroni and cheese is one of our biggest sellers and so is the Louisiana pasta," Diebel says, referring to pasta with chicken, sausage, green onions and tomato in a spicy Cajun cream sauce.

Diebel says his favorite dish is one shared by customers.

"I have to have the wings at least once a week," he says. "The chipotle barbecue, garlic Parmesan and Thai are our best-sellers."

Visit MaddysTavern.com or its Facebook page.

City Park GrIll

Petoskey

February 2 issue

Built in 1875 as a billiard hall and bar, the business has gone through several iterations in 140 years: bowling alley, illegal purveyor of alcohol during Prohibition, and a favorite haunt of Ernest Hemingway. In 1997, it was purchased by Bob and Mary Keedy, Dick and Laura Dinon, Chef John Norman, and Patrick Faylor, and renamed the City Park Grill.

The Menu: Filet, New York strip, salmon, chicken and yellowfin tuna are among options from the grill. Other entrées include General Tso’s fried pork, spicy olive pesto grilled shrimp, and chicken potato gnocchi. Starters like blue cheese polenta fries with Mediterranean BBQ beef and tomato sauce, pork tostadas, and steak on a stick with blue cheese dipping sauce entice, while soups, salads and sandwiches complete the menu.

Signature Items: "Whitefish is such a regional favorite. Ours is pan-crusted with a roasted garlic cream sauce," says Faylor. "We hand-cut all our own steaks and make our demi-glace."

Faylor’s favorite? "It’s a smoked 10-ounce bone-in pork chop served with mustard sauce," he says.

Visit CityParkGrill.com or its Facebook page.

UnIon Tap and GrIll

Traverse City

February 9 issue

Restaurant partners brothers Matt and Mark Davies, and their wives Patty and Jenny, recently turned their Mexican-themed Union Cantina in downtown Traverse City into Union Tap & Grill, which Matt Davies says better fits.

The Union Tap & Grill lives up to its name.

"We added eight more beer taps," says Davies, making a baker’s dozen draft choices and another 14 brews in bottles, plus wine and mixed drinks.

The Menu: Grill specialties include prime rib, tenderloin medallions, baby back ribs, New York strip, pecan-crusted chicken and a nightly special. From the surf comes maple-glazed salmon, pistachio-crusted tuna, perch and whitefish. Flatbreads include pulled pork, fungi, and garlic chicken, while sandwich options run from lobster rolls to mushroom Swiss burgers, bacon cheeseburgers and your choice of tenderloin or oyster sliders.

Signature Items: "The prime rib, New York strip and tenderloin are all great values at under $20," says Davies.

Visit Union Tap and Grill Facebook page.

Full Moon PIzza

Traverse City

February 16 issue

For Mark Nelson, the jump from small pizzeria to fullsize restaurant wasn’t easy, but he’s glad he made the move. Not only did the pizzeria need more room, but customers were also looking for more choices, especially on the beverage side.

"Our business had exploded and we were looking for a larger space," Nelson says. "Now we’ve got beer and wine."

The Menu: Start with thin pizza with all the usual toppings, but add goat cheese, cilantro, basil and leeks. Then, add pasta dishes, like Parmesan chicken, baked ziti, and spaghetti and meatballs. Hummus and jam, BBQ pork belly, Catalan shrimp, bruschetta and the ever-popular chicken wings are among the small plate offerings.

Signature Items: One of the most popular items has been the pakoras, Indian onion fritters with a creamy mint dipping sauce. Then there are the disco fries, hand-cut fries topped with cheese curds and brown gravy. Top pies are the Americana, a traditional pie with pepperoni, sausage, mushrooms and peppers, and the fungi, with baby spinach, mushrooms, bacon and mascarpone.

Visit FullMoonTC.com or their Facebook page.