Restaurant Roundup

May 10, 2015

Over the past few months, we’ve profiled 10 area eateries from Elberta to Harbor Springs. As part of our RestauranTour issue, here’s a recap of those stories:

MARTHA’S LEELANAU TABLE

Suttons Bay

March 2 issue

Many years in the food industry have given owner Martha Ryan well-rounded experience from which to draw. She hosts trips abroad, which fuel her never-ending quest for new and exciting dishes. Her business got a boost when famed chef Mario Batali, a summer resident of the region, began singing her praises. He cited her restaurant in Esquire magazine and has been generous with his praise ever since.

On the Menu: Starters include Leelanau fondue made with Leelanau raclette with wine, served with bread and apple, and a smoked salmon, cheddar and potato gratin. Lunch specialties include soups, salads and a variety of hot panini sandwiches. Dinners features pan-roasted salmon with lentils and mustard herb butter; Thai curry mussels and shrimp; grilled hanger steak with salsa verde and buttermilk mashed redskins; and roasted duck breast with pomegranate-chili sauce and wild rice. Sunday brunch specialties include Jonesy’s Special, with greens, shiitake mushrooms, pesto and tomato on sourdough bread, and baked eggs St. Tropez, scrambled eggs with fresh spinach, bacon, Shetler’s cream and Parmesan cheese, baked and served with Italian toast.

Signature items: The Happy Rooster is a bacon and egg platter layered with pesto, tomato and arugula on sourdough. The Greek is another beloved brunch specialty, a spinach and feta phyllo pastry topped with eggs, tomato and arugula, with shredded Parmesan. Ryan’s crab cakes are also a resounding favorite. "I’m known for my crab cakes," she says. They are available both as an entrée and an appetizer.

Contact: (231) 271-2344 or visit MarthasLeelanauTable.com or the restaurant’s Facebook page.

THE STATE STREET GRILLE

Traverse City

March 9 issue

With its dark woods and numerous windows, the interior is warm and inviting, especially if you like sports; 10 large flat screen TVs ring the room.

"The clientele is downtown business owners and workers," says manager Todd Stachnik. "It’s people looking for good American pub food."

The Grille has 14 taps. Stalwarts such as Bud Light and Labatt’s are joined by beers from Bell’s, New Holland, Shorts, Founders and other breweries.

On the Menu: Chicken wings, bang bang shrimp, whitefish fingers and onion rings are among the starters. Featured sandwiches are a classic Reuben and turkey Reuben, prime rib French dip, steak hoagie and pastrami on rye, along with a few grilled cheese options. Entrées include New York strip, whitefish, veggie pasta and lobster mac & cheese. Daily specials include meatloaf and a Friday fish fry with cod or whitefish.

Signature items: Stachnik says there’s no question as to what’s both the most popular and the best item on the menu.

"Hands down, it’s the pastrami burger," he said.

Made with both pastrami and ground beef, the sandwich is a palate pleaser for the meat-eater. Another popular item is the pita nachos, with triangles of deep-fried pita bread standing in for tortilla chips. The nachos are served with melted cheese, chopped tomatoes and green onions, with a dollop of spicy artichoke-cheese dip in the middle. Stachnik also lauds chef George Weir’s work with specials such as beer dinners held in conjunction with Brewery Terra Firma.

Contact: 231-947- 4263 or visit StateStreetGrilleTC.com or its Facebook page.

THE CABBAGE SHED

Elberta

March 16 issue

It really was an actual shed that served as a general store, post office and headquarters for the Benzie County Fruit Exchange over the years. And, yes, it did stock cabbage for rail shipment in the 1930s. Today, Elberta’s Cabbage Shed is known not for merchandise or shipping produce, but as a great place for a meal, a drink and some music.

On the Menu: Whether you call it comfort food or pub fare, the Cabbage Shed has plenty of dishes to please most appetites, such as ribs served with house BBQ sauce. Other entrées like whitefish, walleye and the Shed Sirloin are hearty and tasty. Exciting sandwiches dot the menu like the Red Hot Steer, a flame broiled prime rib sandwich with spicy Cajun seasoning; Mike Palmer’s Chubby George, with grilled ham, bacon, Swiss cheese and lettuce, with top-secret sauce; and grilled chicken with avocado. Small plates like bangers and mash, nachos, wet burritos and fish tacos, as well as appetizers like fried green beans, clam strips, wings and breaded cauliflower complete it.

Signature items: "The prime rib is wonderful. It’s slow roasted, then we grill it," said Manager Becky Hunt.

She also touts the pan-seared sea scallops. The house soup is borscht, a beef stock with beet and cabbage and other root vegetables.

"We’re the only place around that has borscht," said Hunt. Relatively new to the menu are the flatbread pizzas, which manage the trick of a thick crust that’s still crispy.

Contact: 231- 352-9843 or visit CabbageShed.com or their Facebook page.

BRIDGE STREET TAPROOM

Charlevoix

March 23 issue

Rich Bergmann wanted to do something for his adopted town of Charlevoix.

Petoskey musician Adam Engelman introduced his friends Phil Parr, general manager at the Inn at Bay Harbor, and Aaron Hagen, working at the specialty store and café Esperance, to Bergmann and interest and opportunity coincided. The quartet decided to pool their resources and expertise. The result is the Bridge Street Tap Room in the heart of Charlevoix, offering food, entertainment, a host of Michigan craft beers, wine and spirits. Soon they’ll be brewing their own: The Lake Charlevoix Brewing Company will debut Memorial Day weekend.

On the Menu: With 32 taps – soon to be 40 – there’s something for every beer drinker. Starters include a meat and cheese plate, smoked brisket nachos, bruschetta, wings (sweet chili or bridge jumpin’ hot) and a Great Lakes duo of smoked salmon paté and smoked whitefish sausage. There are salads, wraps, sandwiches and daily specials. Monday is Southern chicken, Tuesday chili and pot roast, pasta night on Wednesday, pizza and beer Thursday, bacon and blue burger/ sushi on Friday, steak night Saturday, and sliders and chef ’s surprise on Sunday.

Signature items: According to Parr, No. 1 on the hits list is the pizza. The Tap Room offers the usual toppings, as well as some less conventional options: smoked brisket, whitefish sausage, arugula. Tops among the sandwiches is the smoked brisket, with smoked Gouda cheese, red onion, arugula and horsey aioli on Asiago sourdough. No. 2 is the grilled macaroni and cheese.

Contact: 231-437-3466 or visit BridgeStreetTapRoom.com or its Facebook page.

VERNALES

Harbor Springs

March 30 issue

When a vacant restaurant on M-119 between Petoskey and Harbor Springs was for sale about 15 years ago, long-time friends and restaurant/ hospitality veterans Joe Guthrie and Keith Lynch joked about buying it, but they knew the time wasn’t right. Then, a few years ago, Guthrie found himself touring the same building. "I walked in and looked around, walked out and called Keith and said, "˜Dude, we’ve got to figure this out,’" said Guthrie.

Lynch didn’t need much persuading. The result is Vernales, a combination sports bar, chop house and wine cellar/Italian restaurant n the Menu: "It’s really a multi-concept: a chop house, wine cellar and sports bar," says Guthrie.

Pub favorites start things out. Burgers come six ways and other sandwiches include perch, chicken, turkey Reuben and eggplant Parm. Vernales also offers pizza and flatbreads. They showcase a host of aged beef cuts, including both a 6-ounce and 12-ounce filet and a New York strip. Fish and seafood include shrimp, halibut, scallops and whitefish. It also boasts a complete pasta and Italian specialties menu. Signature items: Guthrie says look no further than the cowboy steak. It’s an 18-ounce bone-in steak aged to perfection with a distinctive taste and tenderness.

"Most steaks are aged 21 days. This one is aged an additional 28 days in a dry aging room with a wall of special Himalayan salt," he says. "Our burgers use some of the Himalayan salt dry-aged trimmings," says Guthrie. "They’re extremely popular." Contact: (231) 242-4777 or visit Vernales.com or its Facebook page.

ROLLING FARMS CAFÉ

Traverse City

April 6 issue

For Chris Roller and his crew, the farm to table movement is old hat. The Roller family farm has provided staples for the restaurant since they opened Rolling Farms Café in 2009.

"We have lettuce, potatoes, squash, pumpkins, berries, corn," says Roller. "We use it all here or donate it to Father Fred. We grow some extra things (for donations) like honeydew, cantaloupe, beans, snap peas." The café is bright and cheery with lots of light from the walls of windows.

"It’s a spectacular view [down Silver Lake Road to Traverse City]," Roller says.

On the Menu: Rolling Farms combines a breakfast and lunch café with a coffee shop and ice cream/ dairy bar. Morning folks can choose from several espresso and cappuccino selections. Those rising with an appetite can opt for omelets, breakfast burritos, croissant French toast, scrambles, skillets, pancakes or bakery items. Lunchtime options include cold sandwiches (turkey, roast beef and almond chicken, with cheese and condiments) and hot sandwiches, such as the Omaha (rare roast beef with roasted red peppers and horseradish sauce) and the Maryland (turkey, olive oil, garlic, oregano, tomato and cheese). Vegetarian sandwiches feature a host of greens and cheeses along with artichoke hearts, roasted red peppers, avocado, sprouts and condiments, served hot and cold.

Signature items: Roller describes the Oregon as a delight.

"It’s got turkey, cheese, pickles and preserves," he says.

Swiss and turkey go together and adding cream cheese and raspberry or cranberry preserves may be a stroke of genius. Another top choice is the Michigan, with turkey, melted Havarti and cheddar cheeses, red onion and hot honey mustard. Among salads, he points to the chef, with turkey, ham, Swiss and cheddar cheese, hard-boiled egg and croutons. For vegetarians, the Florence features fresh mozzarella and pesto with tomato, lettuce and mayo.

Contact: (231) 421-5711or visit Rolling-FarmsCafe.com.

RANDY'S DINER

Traverse City

April 13 issue

Randy and Norma Vyverberg met working in the kitchen at Grand Traverse Resort and they both worked at other restaurants, as well.

"I always liked it [the restaurant industry]," says Randy. "But I always wanted to be my own boss."

That finally happened when the couple bought the diner on Carver Street near Pine Hill Nursery. In addition to the husband and wife team, daughter Rebecca and Norma’s sister and sister-in-law also work in the business; sons and numerous other family members have also been part of the operation over the years. Norma credits the staff for the diner’s long-term success.

"The employees have a big part in making it appealing," she says.

On the Menu: Breakfast hits all the usual sweet spots, with pancakes, waffles and cinnamon rolls. Those that prefer savory treats have a choice of omelets and skillets, with typical morning meats, as well as Canadian bacon. Lunchtime staples like burgers, sandwiches and wraps come in a variety of combinations like the BLT egg burger; a grilled veggie pita with sauerkraut, cheddar cheese and olives; and a gyro with seasoned meat, feta and red onion, with cucumber feta sauce. Soups, salads, subs and sides round out the luncheon offerings. The menu also includes a number of dinner features.

Signature items: "What’s really popular is the cod," says Randy. "We have it every day, but it’s most popular on Fridays." Norma says the soups are a favorite and Randy agrees. "The steak noodle mushroom soup is like stroganoff in a bowl," he says. He also likes the breakfast items, which are available all day.

"There are so many good things on the breakfast menu. Any breakfast that includes bacon is good," he says.

Contact: (231) 946-0789 or visit Randys- Diner.com or its Facebook page.

BLUE CARIBOU CAFÉ

Beulah

April 20 issue

Eric Chorley managed the food service program at Frankfort-Elberta School District and spent summers working at the landmark Frankfort A&W for nearly a quarter century. Kelly Chorley worked for the WIC program at the Benzie-Leelanau District Health Department, as well as waiting tables at area restaurants. The duo had a desire to work together in their own operation, but they put those plans on hold while their children were young.

"We wanted to do this for 10 or 12 years, but decided to wait until the kids were older," she says. The Chorleys loved downtown Beulah and were delighted when space became available.

On the Menu: "Happy Beginnings" features a selection of omelets, including a country omelet with sausage, onions, cheese and hash browns, topped with country gravy, and an Irish omelet with corned beef hash and Swiss cheese. Other egg dishes, pancakes and French toast are complemented by hash browns, American fries and a host of baked goods. Salads, paninis and wraps include grilled cheese, ham and cheese, a turkey club, and a chef ’s salad wrap with all the trimmings. A half-dozen burger choices and eight other sandwiches are served on your choice of bread, some of which are baked in house. There’s a full coffee bar and there’s

even a signature Blue Caribou blue raspberry Moomer’s ice cream made exclusively for the restaurant.

Signature items: The most popular breakfast choice is the Hypocrite Omelet.

"One guy came in and said, "˜I’m going to be a hypocrite. I want a vegetarian omelet with ham in it,’" says Eric.

The curry squash soup is regularly requested and the top seller is the Dill Pickle, a hearty dilled potato soup. Number one on their personal favorites list is the cherry chicken walnut wrap.

"The chicken is grilled fresh and made to order," says Eric.

In the summer, when it gets busy, the chicken is grilled first thing in the morning so it’s still fresh the rest of the day. Scones are now tops in baked goods sales, along with the cookies, especially the giant Ghirardelli chocolate chip cookie topped with bacon.

Contact: (231) 383-4250 or visit the Blue Caribou Cafe Facebook page.

BLU

Glen Arbor

April 27 issue

In June 2008, Randy and Mari Chamberlain opened an elegant, highend restaurant in the midst of the economic recession.

"To open [then] was scary," says Randy Chamberlain. "But you have to do what you love."

And what they love is fine dining with white tablecloths, a large selection of wines and refined, creative dishes prepared with fresh ingredients.

Mari Chamberlain is a certified second-level sommelier and runs the front of house, while Randy oversees the kitchen. While Blu may be small, with only 10 tables, it feels anything but cramped. The soaring skylights and walls of windows offer endless vistas of the lake and sky. Blu is clearly the perfect name.

On the Menu: Randy Chamberlain prepares the menu daily. There are always a number of fish and seafood selections, as well as creations using beef, pork and chicken. There’s also at least one vegetarian option. If you don’t see something on the menu that appeals to you, or you’d like to mix and match ingredients from different dishes, the Chamberlains and their staff are happy to accommodate you.

Signature items: One longstanding tradition at Blu is the duck confit.

"It’s kind of become our signature dish, though I never wanted a signature dish," says Randy Chamberlain. Over 5,500 people have ordered the duck over their seven years in business.

Chamberlain cites his always-changing selection of seafood as encouragement for repeat customers.

"My specialty is fresh fish. If I thought the restaurant could survive on only things from the water, I’d do it." Contact: call 231-334-2530 or visit GlenArborBlu.com or its Facebook page.

ROUND’S

Traverse City

May 4 issue

It’s got a domed roof, a rounded bar and tables along the circular outer wall. What else would you call it, but Round’s? The diner on Eighth Street just west of Garfield started out as Jeff ’s Grill in 1947, then became the Circle Inn. When Bill Round bought it in 1957, he renamed it Round’s Circle Inn, but by the time Toni Whiting and her husband Kevin bought it from her parents 19 years ago, it was simply Round’s. Kevin Whiting says the key to the appeal of Round’s is that virtually everything is made fresh.

"We cook from scratch," he says. On the Menu: Round’s kicks things off with an array of morning favorites: pancakes, French toast, omelets and eggs your way. Toni’s Breakfast is a baked cheesy hash brown casserole topped with ham and eggs. Of course, it’s served in the round. Lunch options include a bevy of sandwiches: egg salad, roast beef, tuna and turkey and, on the hot side, roast beef, burgers, grilled honey ham and Swiss, and French dip.

Signature items: With two eggs, American fries, your choice of toast or pancakes, as well as ham, bacon or sausage, Stan’s Big Breakfast is plenty big enough to kick off your day. Raspberry French toast is perfect for those with a hankering for something sweet. Bread slices are dipped in egg and crushed corn flakes before hitting the grill top. Then, they’re adorned with dollops of raspberry cream cheese and raspberry syrup. If it’s lunch you’re after, Whiting cites the Reuben as a favorite. "We use a quarterpound of corned beef," he says.

Round’s famous chili is another item customers ask for over and over. It’s mildly spiced and full of flavor.

Contact: Call (231) 941-4124 or visit its Facebook