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 · Tastemakers: The Fusion Spicy...
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Tastemakers: The Fusion Spicy 3-Way/The Fusion Sake 3-Way

Rick Coates - July 18th, 2011
The Fusion Spicy 3-Way
There are several reasons to visit Frankfort, the obvious being the beach in the summer time. If you’re lucky enough to score a tee time at Crystal Downs, consistently rated among the top 10 golf courses in the U.S. that would be another. Charter boat fishing opportunities are plentiful as well. The recently renovated Garden Theater might be another.
Making a day or weekend excursion to the Frankfort/Elberta area has lots in store, and certainly a stop at The Fusion should be a part of that journey. This restaurant makes my very short list of restaurants in the region that. have dined at least a couple of dozen times and not once have I or my guests had a bad meal or bad service.
During a recent visit my family and I had the good fortune to have Flipz (his nickname -- he is the agile one -- his brother not so is nicknamed Slipz) as our server, he was exceptional in every aspect of his service, guiding us through the menu. This was important as my family decided to be adventurous and try some new dishes.
Soup is included with your entree and I opted for the Hot & Sour which was exceptional. For my entree I went with the Spicy 3-Way which features the General’s Chicken, a dish that is listed on the menu as the “staff’s favorite” (the menu is loaded with recommendations including the UPS driver’s favorite). General’s Chicken is found on most Asian restaurant menus though common belief is it was developed in New York in the ‘70s. The sauce is the secret to the success of this dish along with the lightly breaded chicken.
The presentation of everything at The Fusion is nice from simply arriving and seeing the tabletop to the dishes they use. The Spicy 3-Way was no exception, the plate presentation was simplistic but impressive. As were the Nong Tong Wings prepared with the spicy Bangkok glaze. The third dish was the Chicken Red Curry, a traditional style curry and the best I have ever tasted. I was told that Uncle Va (co-owner) has a secret technique.
Whatever their techniques are, The Fusion has got them right. Check out their menu at www.myntfusion.com and be sure to visit their other restaurant, Talia Bistro Bar, right down the street. --Rick Coates

The Fusion
Sake 3-Way

A challenge for first time sake drinkers is understanding the characteristics of this ancient Japanese beverage. While the appearance suggest sa wine is in store for the palate, the process of making sake closely resembles beer. But this is where the similarities end as sake has its own flavor profiles and is often unfairly compared to other beverages and even wrongly described as a watered down vodka.
Sake was developed in Japan during the third century. While beer typically is in the 4% to 6% alcohol range and wine in the 12% to14% range, sake is stronger at 17% to 20% alcohol. The key ingredients are rice and water and sake typically takes about a month to ferment and is aged for about six months. A special type of rice is used, and since sake has about 80% water content, the quality of water is essential. It is best enjoyed soon after the brewing process; after a year in the bottle the flavor profiles start to deteriorate, so don’t age.
A great way to try sake for the first time is at Fusion in Frankfort with their Sake 3-Way sampler. Served in mini wine glasses on a nice display rack, this sampler works for both the novice and connoisseur of sake. The top glass features Momokawa Silver Sake, a dry “ginjo” (premium) sake that has hints of green apple and pear and is crisp on the palate. The middle glass is a semi-dry sake from Gekkeikan, the largest of Japan’s over 100 producers. The bottom glass features a raspberry sake that is slightly sweet.
There are no hard and fast rules for pairing sake with food. The challenge is sake is actually quite complex and its flavor profiles are more subtle compared to those in wine and beer, making food pairings not so obvious. Dry sakes work well with traditional Japanese cuisine, sushi along with lighter style fish and chicken dishes, fresh salads and less pungent style cheeses. The raspberry sake will pair up nicely with grilled salmon and of course any chocolate desserts.
Sake continues to grow in popularity in the U.S. and some microbreweries have taken on making it. Typically, it is served with a slight chill, though some styles are served warm. The preferred vessel is a ceramic cup but glass is acceptable and nosing the aromas as with wine is suggested as well. Certainly, letting the sake swirl around the palate will increase ones enjoyment. If you are looking at expanding your beverage horizons consider The Fusion in Frankfort as they have the largest sake list in Michigan. Kampai (Cheers)! --Rick Coates
  • Currently 3.5/5 Stars.
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