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, April 19, 2010

Tastemakers: Traverse City America‘s number one food city/Short‘s Bananas & Blow

Dining Rick Coates Finally, some outside the area validation to what this column has been boasting about for the past several years; Traverse City (Northern Michigan) is one of the best food locales in the country.
Just last week the editors of Livability.com, an online resource that points to the most livable cities in America, selected Traverse City number one in the best food towns category. That recognition comes on the heels of The Huffington Post naming Traverse City “the best new foodie haven” in the country and Midwest Living Magazine recently named Traverse City the second best food town in the Midwest next to Madison, WI.
At the heart of Livability.com’s decision was the “farm-to-table” philosophy that so many restaurants in the area have adopted. They singled out Trattoria Stella as being at the forefront of the movement. Another factor is all of the farm markets in the region. Toss in all the farms, dairies, wineries, microbreweries and all the locally-owned restaurants and the editors of Livability.com have taken notice of what we have known for years.
 
Monday, April 12, 2010

TASTEMAKERS: TASTE OF GRAND TRAVERSE? TREASURE HUNTER WINES

Dining Rick Coates Taste of Grand Traverse
The Women’s Resource Center (WRC) in Traverse City has for years hosted an annual “Extravaganza” as their major fundraiser (raising $50,000). The event was quite the social affair, attracting a who’s who of the business and social community. The evening was all about “dressing to the nines,” enjoying great food and drink, and kicking up one’s heels on the dance floor to some pretty impressive national musical talent.
But in keeping with the current trend in the country of “toning down” fundraisers, the WRC has restructured their annual event in what will now be The Taste of Grand Traverse. The event will take place Sunday April 18 at the Great Wolf Lodge.
While tuxes and evening gowns may not be a part of the fundraising focus at the WRC’s annual fundraiser anymore, great food will be. At press time, 19 restaurants from the region have agreed to participate along with some beverage producers (coffee, tea and soda) from the area to create a family friendly event. Organizers decided to make the event more affordable and wide-reaching and allow for family participation. Tickets are $15 in advance and include three tasting tickets; children ages five to 12 are just $1 and kids four and under, no charge. Additional tasting tickets are available for $1 each and tasting items will require one to three tickets.
 
Monday, April 5, 2010

Tastemakers: No Salt? Bell‘s Oberon Ale

Dining Rick Coates No Salt
Okay, here it comes; the floodgates are opening as legislators continue to justify their importance by constantly coming up with legislation that they feel will better society. A shockwave went through the New York City culinary community a couple of weeks ago when assemblyman Felix Ortiz introduced laws that would ban the use of salt in New York eateries. While shakers would remain on the tables, sodium/salt based seasonings would no longer be used in the kitchen. The fine would be $1,000 for each violation.
Ortiz’s logic for introducing the legislation is a call by the American Heart Association and other health organizations for Americans to decrease the amount of their daily sodium intact. Six grams of salt is the recommended daily allowance for an adult, but most Americans have no idea of their actual intake because most processed foods are loaded with sodium, while salt is a staple in the kitchen for chefs. Experts agree that too much salt may lead to high blood pressure and heart disease but one should not eliminate salt completely. Sodium helps your body maintain its water balance and pH and it also enables your cell walls to draw in nutrients.
 
Monday, April 5, 2010

Fusion

Dining Danielle Horvath 4 Taste Fusion Bistro brings international flair to Interlochen
By Danielle Horvath
With an entrepreneurial spirit and what he hopes is a good hunch, Mike
Pugh has jumped into the Interlochen food scene by opening 4 Taste
Fusion Bistro last fall.
 
Monday, March 29, 2010

Tastemakers: Northern MichiganThe Best for Food & Drink

Dining Rick Coates Northern Michigan The Best for Food & Drink
Since launching the column Tastemakers/Bottoms Up columns almost seven
years ago, I have had the pleasure of traversing around Northern
Michigan in search of the “Best Of” what our region has to offer in
the way of Food & Drink. In all, I have written over 800 columns, most
of them focused on Northern Michigan with an occasional look at items
of interest from outside our area. In no way does this make me an
expert, rather a person who simply has been very lucky to be afforded
such an opportunity.
 
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.
 
 
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