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.

Home · Articles · News · Dining

Dining

 
Monday, January 18, 2010

The spirited life

Dining Rick Coates 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.  
 
Monday, January 11, 2010

Tastemakers: 2010 Restaurant/beverage trends

Dining Rick Coates 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?).
 
Monday, January 4, 2010

A Conversation with Chef Ted

Dining Rick Coates 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.
 
Monday, January 4, 2010

Tastemakers: Gravlax/Michigan Bubbly

Dining Rick Coates 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.
 
Monday, December 28, 2009

Guiseppe‘s Italian Grille

Dining Kristi Kates 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.
 
Monday, December 21, 2009

Tastemakers; Christmas Dinner/ Traverse City Winter Microbrew & Music Festival

Dining Rick Coates 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.”
 
Monday, December 21, 2009

Trout Town Country Cafe

Dining Al Parker 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.
 
Monday, December 14, 2009

The Dutch Oven

Dining Kristi Kates 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.
 
Monday, December 14, 2009

Tastemakers: Hash Brown Pizza - Fife Lake Inn/ 2 Copas

Dining Rick Coates 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.
 
Monday, December 7, 2009

Tastemakers: Michigan Culinary Tourism Initiative/Anchor‘s 2009 Christmas Sale

Dining Rick Coates 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.
 
Monday, November 30, 2009

Tastemakers: Shay Station 7-layer tuxedo cake/Shay Station wine, beer & coffee bar

Dining Rick Coates 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.
 
Monday, November 30, 2009

Historic dining on Walloon Lake

Dining Kristi Kates 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.”
 
Monday, November 23, 2009

Tastemakers: Grand Traverse Pie Company Northport Pumpkin Pie/ North Peak Brewing Company - The Stubby Collection

Dining Rick Coates 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.
 
Monday, November 23, 2009

In Boyne City food & friends at Lake Street Market

Dining Kristi Kates In Boyne City
Food and Friends at Lake Street Market
By Kristi Kates
As Liz Glass was being interviewed for this article, a woman was standing outside of Glass’ Lake Street Market - which she co-owns with Chris Meyer - taking a photograph of the store.
“That happens a lot,” Glass chuckles. “People walk in the door and say, ‘wow, what a neat place.’”
 
Monday, November 16, 2009

Reflects Bistro

Dining Al Parker “We‘ve been definitely well received,“ says a smiling Jack Buist
as he pours a glass of Cambria Chardonnay and offers it to a visitor.
Buist is the general manager of Traverse City’s newest hotel, Cambria Suites, which opened in June. It recently hosted a grand opening that attracted some 400 visitors in three hours.
“It was really great that so many people stopped in to check us out,” says Buist, an Allegan native who’s been working in the Traverse City area hospitality scene for more than 25 years.
One of the new hotel’s most popular attractions is Reflect, a cozy and comfortable dining area done in earthy patterns of tan, brown and crimson. There’s seating for nine at the counter/bar area and ample room for dozens more at nearby tables. Assistant general manager Colleen Whittaker oversees the bistro’s staff of 12.
 
 
Close
Close
Close