A Showcase of Restaurants

May 6, 2016

Please be seated for these abbreviated versions of the restaurant profiles we’ve featured since our last Restaurateur issue. Bon Appetit!

J&S HAMBURG

Traverse City

This unassuming little gem serves anything on the menu any time of day and, despite its name, is perhaps best known for breakfast.

On the menu: Home-style breakfast selections, classic salads and soups and yes, of course, sandwiches and burgers.

Signature Dishes: On the breakfast side, The Farmer’s Omelette (three eggs loaded with sausage, hash browns, onions, mushrooms, cheddar cheese and tomatoes) and the Irish Omelette (corned beef, American fries, green peppers, onions and Swiss cheese, with a side of sour cream.) Later in the day, it’s the mushroom-Swiss burger, smothered with grilled onions, and a Reuben, piled high with corned beef on grilled rye with sauerkraut or coleslaw, melted Swiss cheese and Thousand Island dressing.

Contact: J&S is located at 302 West Front Street in Traverse City. Visit Facebook.com/ JShamburgdowntown or call (231) 947-5500.

FORTY ACRES TAVERN

Boyne Mountain, Boyne Falls

The name pays homage to Boyne founder Everett Kircher’s original 40-acre purchase that became Boyne Mountain, and the food is elevated pub fare designed to please the palates of skiers and other resort guests.

On the menu: The bison and beef meatloaf is wrapped in bacon and The Senator features corned beef, pastrami, Muenster, a sweet chili dressing and watermelon kraut all on light rye bread. The wings have a maple- Sriracha glaze. Sandwiches, salads and freshmade guacamole are among the choices.

Signature Dishes: Standouts include the Loaded Grilled Cheese, with provolone, aged cheddar, feta, cherrywood-smoked bacon, caramelized onions, avocado and sundried tomato aioli on Texas toast, and the Goat Cheese Croquette on mixed greens with pine nuts, tomato and balsamic vinaigrette. On tap are 40 beers, one for each acre of that early Boyne property. Many are Michigan-made craft brews.

Contact: Forty Acres Tavern is located at 1 Boyne Mountain Road (Boyne Mountain Resort) in Boyne Falls. For more information, visit boyne.com/boynemountain/dining/forty-acres-tavern or call (231) 549-7270.

THE TRIBUNE

Northport

Once home to the Northport Tribune newspaper, the restaurant echoes the past with framed historic photos lining the new whitewashed tongue-and-groove walls and a menu featuring high-quality, approachable food for breakfast and lunch — and an ice cream window.

On the Menu: Burgers, sandwiches and salads — like roasted beet with bacon, sliced almonds, feta and lemon vinaigrette — are all made in-house, from scratch, with ingredients from the area.

Signature Dishes: Specialties include fluffy house-made biscuits, which make the biscuits and gravy a big hit, and Eggs Bennie (Benedict) with house-made hollandaise and house-cured lox, ham or asparagus in season; signature sandwiches include club, turkey Reuben, chicken BLT and meatloaf.

Contact: The Tribune is located at 110 East Nagonaba Street in Northport. Visit northporttribune.com or call (231) 386-1055.

THE NOGGIN ROOM

Petoskey

The Perry Hotel dates from 1899 when it was one of 20 luxury resort hotels in Petoskey; it’s the only one still in operation and it includes the relaxing pub The Noggin Room.

On the Menu: Casual pub fare including burgers, the Italian pesto grinder sandwich, a French dip, a Reuben, and fish tacos with pineapple mango salsa, key lime ranch and cheddar-jack cheese.

Signature Dishes: The Loaded and Truckin’ burger is stacked with bacon, blue cheese, sport peppers and a hot dog on top; Pigs DO Fly is the pub’s signature oven-roasted BBQ pork “wings” served with red onion and pickled vegetables; Sunday’s pizza and beer special can give patrons entry into the Hall of Foam, with a mug inscribed with their name after sampling some 40-odd international brews.

Contact: The Noggin Room is located in the lower level of the Perry Hotel in downtown Petoskey at 100 Lewis Street. For more information and a complete menu, visit staffords.com or call (231) 347-4000.

TERRY’S RESTAURANT

Charlevoix

Terry Left owns Charlevoix’s popular Villager Pub, but the Culinary Institute of America graduate says he is actually more in tune with formal dining, like what is offered at Terry’s Place, a gourmet destination inspired by what he learned at upscale eatery Cafe Chauveron in Miami.

On the Menu: Classics like filet mignon and shrimp Provençale, as well as starters like escargot baked in garlic butter and mussels steamed in white wine, are popular choices, though Left and his executive chef Paul Bradley take advantage of Charlevoix’s proximity to the lakes by centering most of the menu around fish.

Signature Dishes: Whitefish from local John Cross Fisheries, plus walleye and perch, arrives fresh and is pan-sautéed to order, served up four ways: meuniere (with lemon beurre blanc sauce), almondine (lemon beurre blanc and almonds), Robinson (olive oil, garlic and parsley) and Grenoblois (lemon beurre blanc and capers.)

Contact: Terry’s Place is located at 101 Antrim Street in downtown Charlevoix. For more information, visit terrysofcharlevoix.com or call (231) 547-2799.