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, March 22, 2010

Tom‘s Mom‘s Cookies

Dining Kristi Kates Tom‘s Mom‘s Cookies Made Famous in Harbor Springs
By Kristi Kates
Located less than 75 miles south of the Canadian border, the sleepy
town of Harbor Springs, Mich. (pop: 1,600) may be known as the
birthplace of the Shay Locomotive, but today, it is also famous for
being the location of Tom’s Mom’s Cookies...

 
Monday, March 22, 2010

Tastemakers: Hanna Bistro final cigar dinner

Dining Rick Coates Hanna Bistro - Final Cigar Dinner
On Tuesday, March 23, Hanna
Bistro in Traverse City will host its final cigar dinner. In that Hanna is
an extension of what once was Hattie’s of Suttons Bay, home of the first
official cigar dinner in Northern Michigan 23 years ago, it seems only
fitting to pay some sort of tribute, especially considering that these
dinners will no longer be legal in
Michigan after May 1.
 
Monday, March 15, 2010

Tastemakers:Backwoods Pretzels/Paddy Old Irish Whiskey

Dining Rick Coates Backwoods Pretzels
Parallel 45 Enterprises launched in 2006 when good friends Gene Van Koevering and Jerry Timmer decided to go into business together to package and sell a pretzel snack that Van Koevering and his wife would bring to parties. That popular party pretzel recipe would become Uncle Gene’s Backwoods Pretzels Garlic-Dill, available at stores throughout Northern Michigan.
The pretzels literally flew off retail shelves leading the partners to develop other flavors. They now have four, including Cherry Chipotle, Cinnamon Sugar and Buffalo Wing. The new brands also have found a fan base in the region. “We always have at least two flavors on hand at Right Brain Brewery,” said Russ Springsteen. “These pretzels pack a lot of flavor and our patrons love them.”
At first the partners were able to package the pretzels locally but demand forced them to have production and packaging moved down state. They are currently looking at moving the whole production and packaging operation to Northern Michigan soon. While production may be downstate, the distribution end of the operation takes place out of Traverse City and equally important the research and development of future products also takes place in Northern Michigan.
 
Monday, March 15, 2010

City Park Grill

Dining C.J. Ray Past Meets Present at the City Park Grill
By C.J. Ray
The City Park Grill has been a Petoskey tradition that goes deeper
than the memories of anyone living today.
The City Park Grill was constructed in 1875 at the tail end of the
construction boom in downtown Petoskey. Originally called McCarthy
Hall, it opened as a billiard hall which also served alcohol. In 1888,
a 32-foot solid mahogany bar (which still stands today) was installed,
and the name was changed to the Annex.
 
Monday, March 15, 2010

Uncorked: The Cherry Stop

Dining Erin Cowell Uncorked:The Cherry Stop offers a wine bar with a local flavor in downtown TC
By Erin Crowell
Pull up a chair to the Cherry Stop wine bar and sample a taste of Northern Michigan. Uncorked, opened May 2008, boasts a rotating selection of 20-30 regional wines. The sampling makes it easier for patrons to choose from the 260-bottle selection. Located in the back portion of the Cherry Stop, on Front Street in the heart of downtown Traverse City, the wine bar is a tourist hot spot that is slowly gaining momentum.
“We’re still building our presence, getting our name out there,” says owner Jamie Roster. “We have a lot of locals that come in and say, ‘Oh my gosh, I didn’t know you had a wine bar.’”
 
Monday, March 8, 2010

What‘s on tap

Dining Erin Cowell What’s On Tap: Homebrewers hope to ease a legal prohibition
By Erin Crowell
The year is 1930, and America is dry – brought on by two droughts
known as the Great Depression and prohibition. While most were
desperate to make a buck, others were looking to make a pint.
 
Monday, March 8, 2010

Tastemakers: Irish or American? Corned Beef Cabbage

Dining Rick Coates Irish Or American?
Corned Beef Cabbage
While Americans of Irish descent will be whooping it up over the High Holy Days of St. Patrick’s Day, those who reside on the Emerald Isle will be more subdued in their celebration. Here in the States the day has become one of pints, pubs and plates of corned beef and cabbage. But is the latter really Irish?
Some say not. Sure, there will be plenty of corned beef and cabbage being served in Ireland this St. Patrick’s Day -- but not to appease those who live there --but rather to please the tourists.
Okay, so exactly where did this tradition of corned beef and cabbage come from? From an historical perspective indirectly Ireland, where in the 1600s beef was a scarcity and corned beef was considered a delicacy and served on Easter. It is believed that the tradition of corned beef and cabbage being served on St. Patrick’s Day evolved from Irish immigrants to America who in the 1800s were at the bottom of the ethnic cultural totem pole (“Irish Need Not Apply”) and were among the poorest Americans, so a meal of corned beef and cabbage was considered a real treat. Here is a poem by Irish poet Frances Shilliday from the website St. Patrick’s Day Myth’s:
 
Monday, March 1, 2010

Chef Hermann

Dining Rick Coates Chef Hermann Suhs:Cadillac’s Gift to Gourmet Dining
By Rick Coates
Chef Hermann Suhs of Hermann’s European Café has literally been the
“face” of the Northern Michigan culinary scene for the past 20 years.
His weekly Cooking With Chef Hermann show appeared on TV 9 &10 for 19
years.  For the past 24 years he has developed a reputation for
culinary excellence in the Cadillac and surrounding area with his
restaurant and by adding a deli, Opa’s Butcher & Wine Shop along with
Hermann’s Hotel upstairs.
 
Monday, March 1, 2010

Atkins is dead...pass the bread

Dining Anne Stanton “Atkins is dead… Pass the bread!”
By Anne Stanton
If you were in the area in 2003, perhaps you saw the bumper stickers printed up by my old friend, Bob Pisor, who founded and ran Stone House Bread in Traverse City.
Pisor, who has since sold the business, was peeved over the Dr. Atkins’ no-carb caveman diet, which has helped people peel off pounds fast. So he struck back with a bit of dark humor.
Despite the temporary hit to bread sales, the Atkins diet did play a vital educational role, said Gerard Grabowski, who with his wife, Jan Shireman, opened Pleasanton Brick Oven Bakery, the area’s first artisan bakery, in 1993.
The gregarious couple, who make their home in Pleasanton, north of Bear Lake, bake naturally leavened bread with organic flour, water and salt. But no yeast. The crusty, chewy loaves are distinctly different in taste and texture than the sugary, squishy, non-crusty bread you’ll find at the grocery store.
 
Monday, March 1, 2010

What‘s for dinner? Kathy Rymal

Dining Robert Downes ‘What’s for Dinner?’ Kathy Rymal has the answer -- in your own home
Do you long for the comfort and quality of home cooking, but don’t
have time to spend in the kitchen due to your crazy, hectic lifestyle?
Then relax, personal chef Kathy Rymal offers an in-home service that
brings healthful, imaginative meals direct from your own stove to your
table.
 
Monday, March 1, 2010

Tastemakers: 2010 James Beard Foundation/ Mt. Pleasant Brewing Company Coal Stokers Blackberry Ale

Dining Rick Coates 2010 James Beard Foundation Awards
It has been called the “Oscars of the food world,” The James Beard Foundation Awards annually honors the best chefs, restaurants, food writers and authors. The old adage “It’s merely an honor to be nominated” does truly hold true in this case. Three chefs from Northern Michigan have received such an honor, Chef Myles Anton (in photo), from Trattoria Stella in Traverse City, Chef Randy Chamberlain from Blu in Glen Arbor and Guillaume Hazaël-Massieux from La Bécasse in Maple City.
In the category of Best Chef, 21,000 chefs are narrowed down to 200 semi-finalists (20 from each of the 10 regions of the category). The three Northern Michigan chefs are in the Great Lakes region that includes Chicago and other metropolitan markets. Only five chefs from Michigan made the semifinalist list, the three from Northern Michigan and Brian Polcyn from Forest Grill in Birmingham and Alex Young of Zingerman’s Roadhouse in Ann Arbor.
 
Monday, February 22, 2010

Tastemakers: Japa Dog/ Jack Archiable

Dining Rick Coates Japa Dog
One of the biggest hits of the 2010 Winter Olympics has been the Japa Dog. No, this is not some new competition or the name of a hip snowboarder; rather it is the hot dog stand in Vancouver. Make that three stands. It has been one of the culinary highlights of this year’s Winter Olympics. While Vancouver has a diverse culinary scene, it has been Japa Dog that has been the talk of the town.
The concept was started five years ago when Japanese immigrant Noriki Tamura moved to Vancouver and traded his professional career for a hot dog cart. But what set his cart apart from others were two things: his smiling face (regulars say Tamura smiles all the time regardless of the weather) and the Japanese style condiments he uses. His most popular selling dog is the Spicy Cheese Terimayo that consists of a jalapeno cheese dog topped with teriyaki sauce, Japanese mayo and seaweed.
 
Monday, February 22, 2010

Sweet! Kilwin‘s heads south of the border for chocolate sensations

Dining Glen Young Sweet! Kilwin’s heads south of the border for chocolate sensations
By Glen Young
With a little help from some improved technology and an adventurous spirit, Kilwin’s Quality Confections of Petoskey has embarked on a new venture in chocolate making that has taken its owners far ‘south of the border.’
The company, started in Petoskey in 1947, has evolved into one of the most popular chocolate outlets in the country. Recently, Kilwin’s developed a line of “single origin” chocolate bars derived from faraway lands.
Whereas most of the confections the Northern Michigan business produces contain a blended chocolate to start, the new bars all originate from single sources from Ecuador, Mexico, Tanzania, Peru, and elsewhere.
 
Monday, February 22, 2010

Your tummy is sure to growl at The Bear‘s Den

Dining Al Parker Your tummy is sure to growl at the Bear’s Den
By Al Parker
Stroll into the Bear’s Den Pizzeria and you’re immediately surrounded by the aura of the legendary hunter and businessman to whom the restaurant pays homage.
Images of that craggy, wide smile, basset hound eyes and rakishly tilted battered Borsolino hat mean that the spirit of Fred Bear is alive and well in downtown Grayling.
“I hunted with a Fred Bear bow at 13, “recalls Bill Gannon, owner of the restaurant. “My Dad started me out on that and I’ve been a hunter ever since.”
Gannon’s father was a conservation officer and a friend of Bear’s. “Every story you hear about Fred Bear is about how he was a very kind person,” says Gannon. “He was just a real down-to-earth, nice guy. I don’t think I’ve ever heard a negative thing about him.”
That respect for Bear led Gannon to open the pizzeria a few years ago and display his huge collection of Bear memorabilia that he had collected over the decades. Several large framed Bear Archery advertisements line the walls and some 40 Bear bows and dozens of arrows are on display.
 
Monday, February 15, 2010

Tastemakers: Bourbon 72 tableside flambe/Beer is back

Dining Rick Coates Bourbon 72 Tableside Flambé
I was having a conversation recently with an employee from Turtle Creek Casino in Williamsburg who asked if I had been out to the casino lately. I responded that I am not a casino person and that gambling is just not my thing. He chuckled and said: “No, you mean gaming is not your thing; but there is so much more to do than just gaming, you should come for dinner and one of the shows.”
So I went to dinner at Bourbon 72 at Turtle Creek Casino and was impressed with every aspect of my experience. It started with the attention to detail from our server Aaron. He guided my wife and me through our entrée selections and even recommended a great bottle of wine for us.
 
 
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