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. 

RUTHIE'S CHICKEN & DAIRY TWIST: Roasted chicken and ice cream, malts and shakes.
201 N. Bridge Ln., Bellaire. 213­-533­-8538.

MONEY'S PLATTE RIVER INN:
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.

BC LANES FAMILY ENTERTAIMENT CENTER:
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.

CHINA ONE:
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.

A&W:
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.

BIG BUCK BREWERY & STEAKHOUSE:
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.

THE NEW YORK RESTAURANT:
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.

EMPIRE VILLAGE INN: 
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.

JESPERSON'S:
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.
 
CUPPA JOE:
Located in Building 50, grilled panini's, soups, wraps, baked goods, specialty coffees and teas.
1200 W. 11th St., Traverse City, 231-­947­-7740.

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Dining

 
Monday, July 19, 2010

Johan‘s

Dining Kristi Kates Johan’s : A New Look for an Old Favorite
By Kristi Kates
New cathedral ceilings, bright and airy surroundings, more indoor seating, air conditioning, and outdoor patio tables are just a few of the offerings at the brand-new Johan’s location in Harbor Springs. Locals and visitors alike had been keeping an eye on the bakery’s remodel for the past several months, as the old Johan’s building was transformed into a gleaming new Johan’s worthy of their legendary donuts and other “must-have” baked goods.
“Even though the previous building was quaint, the new customers are in awe of the new store and all it has to offer,” says Johan’s Harbor Springs manager Kathy King.
 
Monday, July 12, 2010

Park Place Cafe

Dining Al Parker Cadillac’s Park Place Café offers star power on a shoestring
By Al Parker
So you’re getting ready to launch a new eatery and there are certain
essentials you need to open the doors, right?
Gotta’ have a stove or large tabletop grill, of course. Maybe a deep
fryer and spacious oven too.
 
Monday, July 12, 2010

Tastemakers: Green Cuisine

Dining Rick Coates Green Cuisine
It was an impressive sight during the first Green Cuisine event in 2006. Event co-founder Timothy Young gathered the 200 guests in attendance around him and said, “Let me show you how much trash this event produced,” he opened up the palm of his hand to reveal a couple of small pieces of non-recyclable plastic. But creating a “zero-waste” event was only one aspect of Green Cuisine.
“A big goal is to have an event that creates networks between local people and our incredibly rich local food system,” said Young. “We didn’t want to start just another festival.
This is an event with a mission. This is a chance for local friends and neighbors to come meet the heroes behind the food that they love and appreciate.”
 
Monday, July 5, 2010

Tastemakers: Brownwood Farms Festival Cherry Butter/ Bacardi Torched Cherry

Dining Rick Coates Brownwood Farms Festival Cherry Butter
Brownwood Farms is celebrating their 65th anniversary this year. When they started in 1945 along the shores of Torch Lake, one of their first products was a cherry butter. Now, to celebrate the National Cherry Festival, Brownwood has launched Festival Cherry Butter.
 
Monday, July 5, 2010

Have kitchen, will travel: Mark Fowler

Dining Rick Coates Have Kitchen, Will Travel: Food guy Mark Fowler‘s EMS comes the the festival rescue
By Rick Coates
Chef Mark Fowler took a vacation to Florida a few years ago with some buddies. While they were hanging out at the beach they noticed a food vendor with a portable kitchen keeping busy.
“My friend looked at me and said hey ‘Mark do you see how busy that guy has been every day we have been here?’ I nodded my head and smiled,” said Fowler. “My mind started racing thinking that I could start something like that for festivals in Northern Michigan.”
Fowler returned home to Cadillac and eventually opened the Bistro, but the concept of a traveling festival catering operation remained in the forefront of his mind. Last week he launched Epicurean Mobile Services (EMS), a portable catering operation based out of an old converted ambulance. He’ll be operating outside of Right Brain Brewery in TC’s Warehouse District for the month of July.
 
Monday, July 5, 2010

Smokey‘s Grill

Dining Kristi Kates Flight Plan: All Headings Point to Smokey’s Grill
By Kristi Kates
Flying and food aren’t really two things that go together any more, at least not since the airlines traded proper beverage service for half-sized cans of Coke and full meals for miniature bags of pretzel sticks.
But if you’re traveling through Pellston Airport in Pellston, you can at least fortify yourself before you get on the plane (or, of course, after you disembark) at the new Smokey’s Grill, run by Boyne City Sammich N’ Sudz proprietors Jay and Lora Higdon.
“We took a few of our favorite sandwiches from Sammich N’ Sudz, put them on the (Smokey’s Grill) menu, and expanded to a full breakfast, lunch, and dinner menu to suit the needs of a full restaurant,” Jay Higdon says.
 
Monday, July 5, 2010

The Global Wine Pavillion

Dining Rick Coates The Global Wine Pavilion offers a taste from all over
By Rick Coates
About 10 years ago the National Cherry Festival saw a trend taking
place in the festival business: festivals were going under. Realizing
the economic and historical importance of the event for Traverse City
and Northern Michigan, they set out make sure they would not become
another statistic on the list of festivals of the past.
 
Monday, June 28, 2010

Tastemakers: National Cherry Festival culinary events/Cherry Bay Orchards Montmorency Tart Cherry Concentrate

Dining Rick Coates National Cherry Festival Culinary Events
The National Cherry Festival kicks off this weekend with more than 150 events throughout the week. The week is loaded with food events with Cherries D’Vine and the Cherries Grand Buffet topping the list of favorites.
 
Monday, June 28, 2010

Kilborn‘s Fish

Dining Kristi Kates Fresh from Kilborn’s Fish: A destination with a reputation north of Harbor Springs
By Kristi Kates
Originally established in the late 1990s as the Blue Corn Grill and
Bistro, Harbor Springs restaurant Kilborn’s Fish was the brainchild of
Magnum Hospitality, a restaurant group that also runs popular Northern
Michigan restaurants Red Mesa Grill in downtown Boyne City and the
upcoming Cafe Sante on Lake Charlevoix.
 
Monday, June 28, 2010

The Glenwood

Dining Danielle Horvath The Glenwood carries on a fine dining tradition in Onekama
By Danielle Horvath
Take a step back in time with a trip to The Glenwood – an authentic piece of Up North since the 1920s when it was part of a resort where families came for the summer. Since 1994, partners Donna Ervin and Chris Short have been at the helm of the fine dining establishment in Onekama, where many of their customers return year after year to celebrate special occasions.
“We have guests that dined with us the first night we were open in 1994 and have come back every year since,” said Ervin. “One customer, now in her 90s, was a bus girl here when she was 14; a couple from downstate came for their anniversary, they couldn’t afford to stay the whole weekend so they came for dinner and drove back home.”
So what is their secret? “We make new friends every year,” says Ervin, “and work hard to make every dining experience special in some way. Not only do we own and run the restaurant, we have developed our own unique array of appetizers and main courses, cook the meals ourselves, and prepare our own mouth-watering homemade desserts every day.” It doesn’t get much better than this.
 
Monday, June 21, 2010

Tastemakers: Higher Grounds Olive Oil/ Archangel Summer Wheat

Dining Rick Coates Higher Grounds Olive Oil
Chris Treter of Higher Grounds Trading has built his Traverse City based coffee roasting business on using fair trade coffee beans. Treter is on a first name basis with the Mexican and Ethiopian farmers who grow the beans he roasts at his production facility located at the Village at Grand Traverse Commons. Treter amakes annual pilgrimages to the Central American growing regions to meet with farmers and also to fundraise and raise awareness for various needs in these villages. He has helped to spearhead the Chiapas Water Project since 2005 to assist those who live in Chiapas, Mexico in developing safe drinking water.
Since launching Higher Grounds eight years ago Treter had always planned to offer more than just coffee. He has found his next product line, Palestinian Fair Trade Organic Olive Oil. Released last month, the olive oil is available at specialty shops primarily in the Traverse City area and at Higher Grounds as well as by mail order. The olive oil comes from ancient olive trees from the rich red soil of Palestine. The Palestinian Fair Trade Organization adheres to strict organic farming practices and this cold pressed extra virgin olive oil meets U.S., European and Japanese organic standards. According to Treter, the fact that the olives are pressed immediately after harvest result in a full flavor olive oil that is “fragrant, buttery with hints of pepper and lemon.
 
Monday, June 21, 2010

Polish Kitchen

Dining Kristi Kates Polish Kitchen: Famous Food in Harbor Springs
By Kristi Kates
Rafal Bebenek and his sister were still in school when he and his
parents and siblings came up with the idea to bring a new Polish
restaurant to the Harbor/Petoskey area.
 
Monday, June 14, 2010

The Dockside delivers

Dining Al Parker The Dockside Delivers: Torch Lake destination offers dining and good times
By Al Parker
It’s 10 a.m. on a sunny May morning, the kind they call “a Dockside day” at the popular restaurant that has been a fixture on Torch Lake’s eastern shore for more than a century.
The crystalline waters of the lake are amazingly calm, the air cool and fresh with the promise of a gorgeous spring day.
Owner Gordy Schafer greets three new employees with a question. “What’s the first thing we asked you when you applied here?” he asks.
“What’s your GPA,” the three young women answer in unison.
 
Monday, June 7, 2010

Tastemakers: Good Harbor Vineyard‘s Fishtown White/ The dining room at Arcadia Bluff‘s Perch Plate

Dining Rick Coates Good Harbor Vineyard’s Fishtown White
This year’s 25th Annual Leland Wine Festival will be one of celebration as the past 25 years will be remembered as well as some pondering of the future of the event (see related article) as a new chairperson takes over. Amidst it all will certainly be reflection on winemaker Bruce Simpson, who was one of the Festival co-founders. Simpson passed away a year ago this past March. While only Festival insiders were aware of Simpson’s role in the launch of the Festival (he also helped to organize it behind the scenes each year), he was known throughout the Michigan wine community for his Good Harbor Vineyards, located a few miles south of Leland on M-22.
 
Monday, June 7, 2010

Shay‘s Chop House

Dining Danielle Horvath Shay’s Chop House livens up Onekema’s dining scene
By Danielle Horvath
For Rick Shay, it was time to come home. He left the high profile life
he had as a race car driver to pursue his other passion – cooking good
food at his own restaurant: Shay’s Chop House in Onekema.
 
 
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