Taste Makers
Little Traverse Inn Gastro Pub
Ghost Supper
Chez Peres
Tasteful
Brewing History
Little Traverse Inn: Gastro Pub
The customer counts at Dilbert‘s
Spud burger/ Railside Bar & Grill
Happy Hog Cafe
Tasteful
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.BOYNE RIVER INN: Family dining with a view of the Boyne River, the "B.R.I.," as it's known locally, serves up everything from sandwiches and salads to burritos and prime rib, and they're open seven days a week.
229 E. Water Street, 231-582-6300.
HERRADURAS MEXICAN BAR & GRILL: Authentic Mexican food is served in both their dining room and sports lounge.
1700 S. Mitchell, Cadillac 231-775-4575.
INN at GREY GABLES : A touch of the gourmet in an historic mansion beside the harbor. The Grey Gables offers steak, prime rib, whitefish specialties and Maine lobster. Also, full bar service, an extensive wine list and light music.
308 Belvedere Avenue, Charlevoix 231- 547-9261.
ELK HARBOR RESTAURANT: With its rustic decor and family-friendly menu, the Elk Harbor Restaurant takes us down memory lane to the classic roadhouses of Northern Michigan’s past. A huge menu begins with hearty breakfasts of steak & eggs, omelettes, pancakes and waffles, proceeding to lunch and dinner with numerous comfort food selections. Look for their daily specials and be sure to save room for the strawberry shortcake.
One-quarter mile south of town at 714 US 31,Elk Rapids 231-264-9201, Breakfast, lunch & dinner.
BETSIE BAY INN: Within this lovely inn are several dining venues. There's Bunty & JoJo's Restaurant which serves casual food, then Tantelle Fine Dining, the Hotspur Pub and two other venues for private parties.
231 Main Street, Frankfort 231-352-8090.
OTSEGO CLUB AT HIDDEN VALLEY:
PONTRASINA RISTORANTE: Named after Gaylord's sister city, Pontresina, in Switzerland, award-winning dining is offered 7 days a week, plus drinks and desserts to complement your gourmet dining experience. In a pretty setting overlooking the Sturgeon River Valley. The menu changes weekly, with delicious accompaniments.
696 M32 East, Gaylord 989-732-5181.
CHESTNUT VALLEY GOLF CLUB: Serving a variety of entrees from fish to ribs for lunch and dinner, Chestnut Valley’s dining room overlooks their well-tended golf course. Cocktails also available.
At the intersection of 1875 Clubhouse Dr., outside of Harbor Springs, 231-526-9100.
MARTHA'S LEELANAU TABLE: Serving breakfast & lunch in this lovely 75 year old home. The menu changes daily and they offer cooking classes as well.
413 St. Joseph's St., Suttons Bay
DIXIE SALOON: This 2-story log restaurant offers delicious food and large portions for a reasonable price, plus nightly dancing.
401 E. Central Avenue, Mackinaw City 231-436-5449.
AMICAL: European bistro with French fare. The menu boasts quiche, gourmet pizza, herb roasted chicken, soups, salads and sinful baked goods. They host the Famous Cookbook Dinner Series.
229 E. Front. Downtown Traverse City 231-941-8888.
Dining
Monday, January 18, 2010
Take a break at Breakers in Topinbee
Dining
Take a Break at Breakers in Topinabee
By C.J. Ray
At the crossroads of good times and good food, sits a rustic, lakeside tavern loaded with history, dating back to 1940. The Breakers Bar & Grill sits across the street from Mullet Lake in the small town of Topinabee. Antique photographs from the area cover the knotty pine walls.
“The Breakers is a local watering hole for everybody,” says owner Derrick Schittekat. “It’s gone through several changes since the 1940s. The horseshoe bar, and kitchen were added a few years ago, and we just finished our exterior patio, offering outdoor dining with a spectacular view of beautiful Mullet Lake.”
By C.J. Ray
At the crossroads of good times and good food, sits a rustic, lakeside tavern loaded with history, dating back to 1940. The Breakers Bar & Grill sits across the street from Mullet Lake in the small town of Topinabee. Antique photographs from the area cover the knotty pine walls.
“The Breakers is a local watering hole for everybody,” says owner Derrick Schittekat. “It’s gone through several changes since the 1940s. The horseshoe bar, and kitchen were added a few years ago, and we just finished our exterior patio, offering outdoor dining with a spectacular view of beautiful Mullet Lake.”
Monday, January 18, 2010
Tastemakers: Homemade food on the fly/Dutchess Vodka
Dining
Homemade Food on the Fly
The Flying Bowl is located at the entrance of Centre Ice just off of Hammond Road. It is a tough location because of traffic, so getting in an’ out is somewhat of a challenge (I know, I have been doing it for years taking my son to hockey) as Hammond seems to be the Autobahn bypass for Traverse City. But battling traffic is well worth the trip to The Flying Bowl even if it is just for a bowl of their Sirloin Chili. I do not know if this chili has ever been entered in any local chili competitions but I see it challenging the best chili around.
We all have our favorite dish and mine is pot roast with mash potatoes and gravy. I learned the art of this meal from my grandmothers so when I had it for the first time at The Flying Bowl I was wondering if they too had spent time with my grandmothers in their kitchens.
The Flying Bowl is located at the entrance of Centre Ice just off of Hammond Road. It is a tough location because of traffic, so getting in an’ out is somewhat of a challenge (I know, I have been doing it for years taking my son to hockey) as Hammond seems to be the Autobahn bypass for Traverse City. But battling traffic is well worth the trip to The Flying Bowl even if it is just for a bowl of their Sirloin Chili. I do not know if this chili has ever been entered in any local chili competitions but I see it challenging the best chili around.
We all have our favorite dish and mine is pot roast with mash potatoes and gravy. I learned the art of this meal from my grandmothers so when I had it for the first time at The Flying Bowl I was wondering if they too had spent time with my grandmothers in their kitchens.
Monday, January 18, 2010
The spirited life
Dining
The Spirited Life
Good times flow at speakeasy cocktail bash this Saturday
By Rick Coates
Party like it’s 1929, well minus Prohibition, there are some things going
on lately that are remarkably similar to the start of the Great
Depression.
Good times flow at speakeasy cocktail bash this Saturday
By Rick Coates
Party like it’s 1929, well minus Prohibition, there are some things going
on lately that are remarkably similar to the start of the Great
Depression.
Monday, January 11, 2010
Tastemakers: 2010 Restaurant/beverage trends
Dining
2010 Food/Restaurant/Beverage Trends
The world of food and beverage is changing quickly and with the start of a new year, and even a new decade, it is time to talk trends. Concerns over food safety and health-related issues (using your diet to combat influenzas, disease and new world viruses) are two driving factors in a changing food world that has consumers seeking out local and organic foods. Look for similar books to Dr. John La Puma’s popular 2009 ChefMD’s Big Book of Culinary Medicine: A Food Lover’s Road Map to: Losing Weight, Preventing Disease, Getting Really Healthy.
But with that said, the hot menu item is fried chicken. But look for healthier versions of this classic popping up on menus with free range—skin off—oven-baked fried chicken leading the way (traditionalists will beg to differ). Lamb dishes are also hot, pork is not, and burgers are getting mixed reviews (but does anyone think that a good burger will ever lose favor?).
The world of food and beverage is changing quickly and with the start of a new year, and even a new decade, it is time to talk trends. Concerns over food safety and health-related issues (using your diet to combat influenzas, disease and new world viruses) are two driving factors in a changing food world that has consumers seeking out local and organic foods. Look for similar books to Dr. John La Puma’s popular 2009 ChefMD’s Big Book of Culinary Medicine: A Food Lover’s Road Map to: Losing Weight, Preventing Disease, Getting Really Healthy.
But with that said, the hot menu item is fried chicken. But look for healthier versions of this classic popping up on menus with free range—skin off—oven-baked fried chicken leading the way (traditionalists will beg to differ). Lamb dishes are also hot, pork is not, and burgers are getting mixed reviews (but does anyone think that a good burger will ever lose favor?).
Monday, January 4, 2010
A Conversation with Chef Ted
Dining
A Conversation with Chef Ted
By Rick Coates
Executive Chef Ted Cizma epitomizes the modern day chef—“this is not a
job, it is a lifestyle”—seven day work weeks, 15 hour days and
believing that being a great chef is more than just about the food, it
is about creating a “memorable experience.”
He took time from his busy schedule to answer a few questions.
By Rick Coates
Executive Chef Ted Cizma epitomizes the modern day chef—“this is not a
job, it is a lifestyle”—seven day work weeks, 15 hour days and
believing that being a great chef is more than just about the food, it
is about creating a “memorable experience.”
He took time from his busy schedule to answer a few questions.
Monday, January 4, 2010
Tastemakers: Gravlax/Michigan Bubbly
Dining
Gravlax (Lox)
This time of the year lots of people reach into the family cookbooks preparing foods in honor of their heritage. We just finished making a year’s supply of pirogues in my family, honoring my wife’s Polish ancestry. One of my favorite ethnic dishes this time of the year is Gravlax, and since our region is rooted in Scandinavian settlers, I always scan the appetizer tables at parties looking for it.
Gravlax (Gravad Lax, Lox) is a traditional method of preparing salmon by coating spices and then covering and weighing down to draw out the salmon flavor. It’s also prepared in Germany, Nova Scotia and Scotland.
This time of the year lots of people reach into the family cookbooks preparing foods in honor of their heritage. We just finished making a year’s supply of pirogues in my family, honoring my wife’s Polish ancestry. One of my favorite ethnic dishes this time of the year is Gravlax, and since our region is rooted in Scandinavian settlers, I always scan the appetizer tables at parties looking for it.
Gravlax (Gravad Lax, Lox) is a traditional method of preparing salmon by coating spices and then covering and weighing down to draw out the salmon flavor. It’s also prepared in Germany, Nova Scotia and Scotland.
Monday, December 28, 2009
Guiseppe‘s Italian Grille
Dining
Charlevoix’s Italian Connection
By Kristi Kates
Opened in December of 1998, Giuseppe’s Italian Grille transformed the previous building’s occupant - the American-cuisine restaurant Alexander’s - into an Italian restaurant, “something we thought the town would like,” says Giuseppe’s Robbin Moffat.
Over 10 years later, Giuseppe’s is still going strong, and is a favorite of both Charlevoix residents - where the restaurant resides on the outskirts, north of town - and Northern Michigan visitors alike.
By Kristi Kates
Opened in December of 1998, Giuseppe’s Italian Grille transformed the previous building’s occupant - the American-cuisine restaurant Alexander’s - into an Italian restaurant, “something we thought the town would like,” says Giuseppe’s Robbin Moffat.
Over 10 years later, Giuseppe’s is still going strong, and is a favorite of both Charlevoix residents - where the restaurant resides on the outskirts, north of town - and Northern Michigan visitors alike.
Monday, December 21, 2009
Tastemakers; Christmas Dinner/ Traverse City Winter Microbrew & Music Festival
Dining
Christmas Dinner
Bob Dylan was right, the times, they are a-changin’. It started with grocery stores offering pre-made holiday dinners years ago. You could pre-order dinner and simply warm it up and relax and enjoy the holidays. Many hotels for years have been offering meals during the holidays as well for the traveling public.
Now restaurants are joining in and with good reason. More and more families are on the go; and going out to dinner on Christmas Eve or Christmas Day makes sense for many. As one friend told me “it takes the stress out of the day for us and it is less expensive.”
Bob Dylan was right, the times, they are a-changin’. It started with grocery stores offering pre-made holiday dinners years ago. You could pre-order dinner and simply warm it up and relax and enjoy the holidays. Many hotels for years have been offering meals during the holidays as well for the traveling public.
Now restaurants are joining in and with good reason. More and more families are on the go; and going out to dinner on Christmas Eve or Christmas Day makes sense for many. As one friend told me “it takes the stress out of the day for us and it is less expensive.”
Monday, December 21, 2009
Trout Town Country Cafe
Dining
Fishing for Comfort at the
Trout Town Country Café
By Al Parker
It’s mid-morning, mid-week in mid-November and the Trout Town Country
Café is jammed with a combination of lingering regulars and hungry
deer hunters swapping tales, telling jokes and savoring a hot cup of
coffee.
Trout Town Country Café
By Al Parker
It’s mid-morning, mid-week in mid-November and the Trout Town Country
Café is jammed with a combination of lingering regulars and hungry
deer hunters swapping tales, telling jokes and savoring a hot cup of
coffee.
Monday, December 14, 2009
The Dutch Oven
Dining
Rustic Meets Gourmet at
The Dutch Oven
By Kristi Kates
Some 70 years ago, The Dutch Oven Bakery and Cafe in Alanson was a
rustic log cabin. Today, it’s a bustling local business where John and
Theresa Sirvaitis offer their locally-legendary baked goods and
breakfast and lunch items, while holding on to their own little piece
of the American dream.
The Dutch Oven
By Kristi Kates
Some 70 years ago, The Dutch Oven Bakery and Cafe in Alanson was a
rustic log cabin. Today, it’s a bustling local business where John and
Theresa Sirvaitis offer their locally-legendary baked goods and
breakfast and lunch items, while holding on to their own little piece
of the American dream.
Monday, December 14, 2009
Tastemakers: Hash Brown Pizza - Fife Lake Inn/ 2 Copas
Dining
Hash Brown Pizza - Fife Lake Inn
Growing up in East Lansing I learned to appreciate “pizza for
breakfast” from my classmate Dave Marriage. His parents would order us
pizza during the many sleepovers he hosted and then the next morning
we would eat leftover cold pizza for breakfast.
Growing up in East Lansing I learned to appreciate “pizza for
breakfast” from my classmate Dave Marriage. His parents would order us
pizza during the many sleepovers he hosted and then the next morning
we would eat leftover cold pizza for breakfast.
Monday, December 7, 2009
Tastemakers: Michigan Culinary Tourism Initiative/Anchor‘s 2009 Christmas Sale
Dining
Michigan Culinary Tourism Initiative
The tourism industry in our part of Northern Michigan was built on the beaches, lakes, streams, ski hills and trails. While those components remain important today, the future of tourism in the region may look -- or should we say “taste” -- different. Just last week the Michigan Department of Agriculture (MDA) announced the formation of the new Michigan Culinary Tourism Alliance.
“With agriculture and tourism as the state’s second and third largest industries, it makes sense to promote Michigan as a rewarding travel destination for educational, healthy and tasty food experiences,” said Don Koivisto, director of the MDA.
The tourism industry in our part of Northern Michigan was built on the beaches, lakes, streams, ski hills and trails. While those components remain important today, the future of tourism in the region may look -- or should we say “taste” -- different. Just last week the Michigan Department of Agriculture (MDA) announced the formation of the new Michigan Culinary Tourism Alliance.
“With agriculture and tourism as the state’s second and third largest industries, it makes sense to promote Michigan as a rewarding travel destination for educational, healthy and tasty food experiences,” said Don Koivisto, director of the MDA.
Monday, November 30, 2009
Tastemakers: Shay Station 7-layer tuxedo cake/Shay Station wine, beer & coffee bar
Dining
Shay Station
7-Layer Tuxedo Cake
Sometimes going out just for dessert is fun. Most of us talk about going out for dinner, but when was the last time you said “let’s go out for dessert”? Sure, in the summertime we say let’s go for ice cream, but going out for dessert is something we should embrace year-round.
7-Layer Tuxedo Cake
Sometimes going out just for dessert is fun. Most of us talk about going out for dinner, but when was the last time you said “let’s go out for dessert”? Sure, in the summertime we say let’s go for ice cream, but going out for dessert is something we should embrace year-round.
Monday, November 30, 2009
Historic dining on Walloon Lake
Dining
Historic Dining on Walloon Lake
By Kristi Kates
Walloon Lake Inn chef/proprietor David Beier explains that he first acquired his interest in food from his father.
“He bought a lifetime subscription to Gourmet magazine when it first came out, probably in the late ’50s,” Beier says. After acquiring a liberal arts degree, Beier decided to move forward with his culinary interests.
“I started to apprentice for European chefs,” he explains, “at that time there were no culinary schools.”
By Kristi Kates
Walloon Lake Inn chef/proprietor David Beier explains that he first acquired his interest in food from his father.
“He bought a lifetime subscription to Gourmet magazine when it first came out, probably in the late ’50s,” Beier says. After acquiring a liberal arts degree, Beier decided to move forward with his culinary interests.
“I started to apprentice for European chefs,” he explains, “at that time there were no culinary schools.”
Monday, November 23, 2009
Tastemakers: Grand Traverse Pie Company Northport Pumpkin Pie/ North Peak Brewing Company - The Stubby Collection
Dining
Grand Traverse Pie Company Northport Pumpkin Pie
The Grand Traverse Pie Company is busier than normal this week, filling thousands of Thanksgiving orders for its Northport Pumpkin Pie, or for that matter, any of the 30+ pies they offer daily. So if you are unable to buy one for your Thanksgiving table this week, at least slide down to their Traverse City or Petoskey location and have a slice of their pumpkin pie with a scoop of Moomer’s vanilla ice cream and a cup of coffee for a mid-day stress break as you prepare for this festive weekend.
The Grand Traverse Pie Company is busier than normal this week, filling thousands of Thanksgiving orders for its Northport Pumpkin Pie, or for that matter, any of the 30+ pies they offer daily. So if you are unable to buy one for your Thanksgiving table this week, at least slide down to their Traverse City or Petoskey location and have a slice of their pumpkin pie with a scoop of Moomer’s vanilla ice cream and a cup of coffee for a mid-day stress break as you prepare for this festive weekend.
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