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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Monday, June 1, 2009

Tastemakers: Taste The local Difference Guidde 2009/Short‘s Brewing Company Nicie Spicie

Dining Rick Coates Tastemakers: Taste The local Difference Guidde 2009/Short‘s Brewing Company Nicie Spicie 6/1/09

The small-local farm is making a comeback. In the 10 counties known as the Northwest Lower Michigan corridor of the state there are now 2,229 farms. A few years back the Michigan Land Use Institute launched the Taste the Local Difference initiative to help farmers connect to consumers. Fresh off the press is the 2009 version of their Taste the Local Difference guide. This 80-page glove-box friendly resource is packed full of information for those interested in seeking out local and fresh foods as well as other non-food agricultural products produced in the area.
The guide lists farms by county and each listing contains an overview of the offerings at each farm along with hours of operation and website and phone number for additional information. Also included is the listing of the 25 farmers markets in the region as well as restaurants and delis that use local products. Another helpful page is the fruit and harvest dates, giving one a guidepost as to what is in season.
Taste the Local Difference has a supporting website that allows users to search for specific items and farms in their area that offer those products. Another great online tool is the local food exchange where both growers and buyers may post items they are looking for or selling.Taste the Local Difference 2009 Guide
The small-local farm is making a comeback. In the 10 counties known as the Northwest Lower Michigan corridor of the state there are now 2,229 farms. A few years back the Michigan Land Use Institute launched the Taste the Local Difference initiative to help farmers connect to consumers. Fresh off the press is the 2009 version of their Taste the Local Difference guide. This 80-page glove-box friendly resource is packed full of information for those interested in seeking out local and fresh foods as well as other non-food agricultural products produced in the area.
The guide lists farms by county and each listing contains an overview of the offerings at each farm along with hours of operation and website and phone number for additional information. Also included is the listing of the 25 farmers markets in the region as well as restaurants and delis that use local products. Another helpful page is the fruit and harvest dates, giving one a guidepost as to what is in season.
Taste the Local Difference has a supporting website that allows users to search for specific items and farms in their area that offer those products. Another great online tool is the local food exchange where both growers and buyers may post items they are looking for or selling.
The Michigan Land Use Institute has been a longtime supporter of preserving farmland in Northern Michigan. while much of their work is rooted in legislative policy, the Taste the Local Difference program is not about politics -- it is about practicality. Supporting the local farmer makes sense on all levels from healthy eating to preservation of our land and agricultural heritage. To learn more, visit mlui.org or call 231-941-6584 to obtain a copy of the new guide. --Rick Coates

 
Monday, May 25, 2009

To wine or not to wine

Dining Kristi Kates To Wine or not to Wine

By Kristi Kates 5/25/09

“Wine makes a man more pleased with himself; I do not say it makes him more pleasing to others.” - Samuel Johnson

It might seem quite romantic and summer-like to take a bottle of something luxurious - and usually alcoholic - with you on your picnic, lawn-concert evening, or other Northern Michigan outdoor jaunt. But what if you can’t drink alcohol for health reasons, you’re fighting the good fight against alcoholism, or you simply aren’t interested in drinking alcohol? That doesn’t mean you have to be deprived of the flavor, the ritual, the refreshment, or the sparkle of grape in your glass - you’ve simply got to do a little legwork.
 
Monday, May 25, 2009

Tastemakers: Dining on the fly/Two Lads Winery

Dining Rick Coates Dining on the Fly
Rick Coates 5/25/09

Dining on the Fly is a unique collaboration of three Northern Michigan businesses. The Boathouse Restaurant, Bowers Harbor Vineyard and McCool Outdoor have put together the perfect day for the fly fishing, wine and food enthusiast.
The day begins with a guided fly fishing trip to one of the region’s blue-ribbon trout streams. Led by Certified Casting Instructor and Master Angler David McCool, participants are guided down the stream and given basic instruction of casting fundamentals and entomology (what flies to use). Upon arrival, McCool offers a sparkling wine toast and gives an overview of the sport of fly fishing.
After a few hours on the stream, it is time for Chef Eric Nittolo of the Boathouse Restaurant and Spencer Stegenga of Bowers Harbor Vineyard to take over. This extraordinary evening takes place under a tent next to the stream and is highlighted by a five-course gourmet wine dinner. The Boathouse and Bowers Harbor Vineyards are neighbors and have forged a wonderful relationship that has included several wine dinners in the past.
 
Monday, May 25, 2009

Al Fresco at Amical

Dining Nancy Krcek Allen Al Fresco at Amical
Nancy Krcek Allen 5/25/09

In 1993, when would-be restaurateur and chef Dave Denison and partners leased a former quilt store on Front Street, they knew outdoor dining would give their restaurant a special place in diners’ hearts. So with considerable expense, they pushed the building back, engineered a support system underneath it and poured 22,000 pounds of concrete.
It cost more than anticipated. “(I know) people thought, ‘what are you doing? It’s just a coffee shop,’” says Denison. “We felt it would differentiate us from every other place. I still don’t know who has a completely covered patio street side. There are people who make a special trip Up North every year. In their minds they are saying, ‘I’m going to eat outside and I’m going to eat at Amical.’ I’ve had people just run and sit down—like musical chairs. It’s like they won the lottery. You’ve got to smile, because that’s what the patio is all about.”
Amical’s patio seats 31 guests. With its roof, drop screens and gas infrared heaters, you can dine outdoors spring, summer and fall—with an occasional winter day thrown in.
“New Year’s Eve two years ago we served out there,” says Denison. “It was full of people during the day and at night. If it’s around 25 to 30 degrees—and not windy, it’s not bad—and if we put pads on the seats, fire up all the heaters and it gets full, it’s warm.”
 
Monday, May 18, 2009

Tastemakers: Crystal Mountain Michigan Beer & Brats Festival/ Keweenaw Brewing Company Lift Bridge Brown Ale

Dining Rick Coates Tastemakers: Crystal Mountain Michigan Beer & Brats Festival/ Keweenaw Brewing Company Lift Bridge Brown Ale
Rick Coates 5/18/09

Crystal Mountain Michigan Beer & Brat Festival
Now in its fourth year, the Crystal Mountain Michigan Beer & Brat Festival (this Saturday) has become the festival Northern Michigan has been longing for to celebrate the craftbrew industry in the state. Two major festivals take place downstate; in August near Ann Arbor, and in February in Grand Rapids. While the 50-plus craftbrews from microbreweries around Michigan might be the attraction, it is the collection of brats that sets Crystal Mountain’s festival apart from the others.
 
Monday, May 11, 2009

Tastemakers: McGuire‘s Resort Famous Bar Cheese/ Guiness 250 Anniversary Stout

Dining Rick Coates McGuire’s Resort Famous Bar Cheese

Certainly McGuire’s Resort in Cadillac is known for more than just their “Famous Bar Cheese” -- after all, they are celebrating their 60th anniversary this year. But the mere fact that they are able to take something as simple as bar cheese and make it exceptional has been their trademark since Curly and Velma opened their motel and rootbeer stand in 1949.
Back in the early days they were known for their “famous pancakes,” and patrons who inquired were always told the recipe was a family secret. Well, eventually it was discovered that the chef was adding root beer to the batter.
McGuire’s has built their reputation over the years on exceptional service and “out-marketing” their competitors. During the ‘60s, Curly’s son Jim took over as general manager and eventually, with his wife Sandy, they became owners. Jim became a legend in hospitality circles and helped to set the standard for the family resort business in Michigan. Now his son Mike has taken over the reins. The third-generation McGuire continues to keep the Resort family-focused and he often jokes with patrons that he and his wife Marsha are busy “grooming the fourth generation of McGuire’s to take over someday.”
McGuire’s Resort offers a couple of dining options with Curly’s Sports Pub offering a relaxed casual dining experience and The Terrace Room with wonderful sunset views and a fine dining menu. Both locations offer the Famous Bar Cheese.
 
Monday, May 11, 2009

Siren Hall

Dining Nancy Krcek Allen The Tantalizing Call of
Siren Hall
By Nancy Krcek Allen 5/11/09

Next time you’re in Elk Rapids, listen closely and, if you’re lucky, you’ll hear the call of Siren Hall. You’d be well advised to follow this Siren’s call. Like Ulysses and his crew, you might find yourself spellbound; but unlike Ulysses, you’ll get to go home after dinner.
Siren Hall is Michael and Rebecca Peterson’s newest restaurant odyssey. The couple has converted a former downtown Elk Rapids antique shop and gas station into a chic, clean-lined contemporary restaurant featuring seafood.
“There’s a mariner tradition here like out east,” says Rebecca. “We wanted to play off that—to honor it. Cape Cod; Newport, Rhode Island; Bar Harbor, Maine; they do it really well. They have that tradition and history. As it turns out, Lake Michigan has it as well. I traveled on the cast-iron U.S.S. Badger as a kid and my great-aunt was a private nurse to one Mr. Edmund Fitzgerald.”
“We knew we wanted to do a seafood restaurant,” says Michael Peterson, the restaurant’s chef. “We spent time living on the East Coast. I love seafood; it’s what people want. We have a group that comes in for oysters. In the summer we have at least four or five different kinds. We don’t put a lot of fish on the menu—we bring it in as features. When it’s gone, it’s gone. That way we don’t hold onto it.”
 
Monday, May 4, 2009

Tastemakers: Giovanni‘s Roadhouse Prime Rib Dinner/Valentine Vodka

Dining Rick Coates Giovanni’s Roadhouse Prime Rib Dinner
Rick Coates 5/4/09

Giovanni’s Roadhouse in Interlochen is part of the TC Food family that includes Fire Fly, Bubba’s and Grandview Catering. Proprietors Jeff and Trish Wiltse are long time foodies in the region who have built their success on the foundations of quality comfort food and exceptional service. A few years ago they purchased Giovanni’s, and kept some of the original flavor that made the restaurant a popular destination for pre- or post-Interlochen concerts, while adding their magical touch and character to the operation.
The “foodie” movement today has many facets. One is the resurgence of standards. One of those standards making a comeback is prime rib and Giovanni’s Roadhouse does it up right. Thursday night is “Prime Rib” special night featuring your choice of an eight, 12 or 20 ounce portion. Prepared to perfection, this cut of beef calls out for a good bottle of wine and “The House” has an impressive and extensive wine list. The Condesa de Leganza Crianza from Spain hit the spot during a recent visit.
 
Monday, April 27, 2009

Julienne Tomatoes

Dining Kristi Kates Fresh is Best at
Julienne Tomatoes
By Kristi Kates 4/27/09

On one of Petoskey’s quaint side streets resides a hidden gem café with a quirky name and exceptional food. Julienne Tomatoes - named for its owners, Julie Adams and Tom Sheffler - spells out the secret of their success simply and directly underneath the logo that adorns their front door - they are “makers of good food.” For Adams and Sheffler, owning and running their popular cafe was a dream years in the making; but it was when they moved to the Petoskey area in 2000 that the wheels really began to turn.
 
Monday, April 27, 2009

Tastemakers: City Park Grilled Salmon/Mackinaw Trail Winery

Dining Rick Coates City Park Grill Salmon 4/27/09

Legend has it Ernest Hemingway frequented the City Park Grill during his youth, where he was seen scribbling what would eventually become his “Nick Adams” stories. Since opening in 1875, the Park Garden Café (which became City Park Grill in 1997) has been at the center of Petoskey’s social scene. It continues to have a vibrant live music scene featuring the best musicians the region has to offer along with the occasional traveling band.
 
Monday, April 20, 2009

Phil‘s on Front

Dining Nancy Krcek Allen Phil‘s on Front
Nancy Krcek Allen 4/20/09

Northern Michigan foodies will be happy to know that Phil Murray, former chef-owner of the popular restaurant, Windows, is back in the kitchen. This February Murray opened Phil’s on Front, a bistro and chocolate lounge.
Murray’s hits just keep on coming.
In 2006, after 21 years at Windows, Murray retired from restaurants. “I took lots of naps. I went bicycle riding. I opened Chocolate Exotica (and Windows Catering at West Front Market).” Murray smiles. “Then I got tired of having nights, weekends and holidays off.”
After a mission trip to Peru with Bob Foote and other eye doctors (no, he didn’t feed them—he helped with eye exams), Murray got a call from the owner of Ciao Bella, the space where Phil’s on Front is now located. “I think I had $19 in the bank,” says Murray. “I called old customers and investors and they came through. January 21 we began negotiating. We closed on February 2 and by February 12, we opened.”
 
Monday, April 20, 2009

Tastemakers: Morels are here/ The Spirits of Michigan

Dining Rick Coates A few weeks back I appeared on the Omelette & Finster Morning Show on KLT as the guest news anchor. As part of an April Fool’s prank I made up a story along with the hosts that the weather conditions had eliminated this year’s morel crop. Both Omelette & Finster played the story up and we even had a person pose as a Professor of Botany from MSU call in confirming the story. We eventually told everyone that it was simply an April Fool’s joke. Well not everyone heard that we were just joking and organizers of various morel events in the region have been getting calls asking if there were going to be morels this year.
 
Monday, April 20, 2009

Michelle Bommarito takes the cake

Dining Rick Coates Michelle Bommarito Takes the Cake

By Rick Coates

Food Network celebrity chef and world-renowned wedding cake designer and pastry chef Michelle Bommarito is a ball of energy. Her friends, family and colleagues find it hard to keep up with her. So what is Bommarito’s secret to what seems to be endless amounts of energy?
“I consume ‘super power foods,’ and I eat five to six small meals a day,” said Bommarito. “I also learned some life lessons along the way that the secret to healthy living is moderation in all things, including work.”
Bommarito will be making several appearances this weekend at the Chef’s Challenge at Shanty Creek Resort. On Friday, April, 24 she will be giving a free seminar, “Eat Well, Move Your Body & Watch What Happens.” Bommarito also expects have several impromptu discussions throughout the weekend on wellness and eating healthy.
While Bommarito is most known for celebrity chef appearances on the Food Network by winning the first wedding cake challenge and finishing second twice, and most recently appearing on a new show, Last Cake Standing, she is now focusing her talents and energy on helping people learn to live and eat right by offering seminars all over the country.
“I am still making wedding cakes and other pastries but I’m being more selective on what a take on. The wedding cakes I make require me to be on location for three days as I have to put the cake together,” said Bommarito. “I have always had a passion for eating right, but at first I didn’t understand the moderation aspect of it all. I took things to the extreme.”
 
Monday, April 13, 2009

Tastemakers: Jordan Inn Chef‘s Challenge/Forty-Five North Unwooded Chardonny

Dining Rick Coates With the Epicurean Classic departing, the Chef’s Challenge in one short year has vaulted itself as the must-attend “foodie” affair in Northern Michigan. While the Challenge is two weeks off, organizers came up with a unique way to promote their three-day event (April 24-26 at Shanty Creek Resorts). The Chef’s Challenge this past winter offered non-profits in Northern Michigan the chance to auction off seats at fundraising events for the Preview Dinner on April 18 at the Jordan Inn in East Jordan.
This all-Michigan menu helped several regional non-profits collectively raise more than $5,000. A few seats remain for anyone interested in a unique culinary expedition. First of all, dining at the Jordan Inn is a treat in itself. Chef Joe Krumholz has a unique way of creating his menus at this historic inn located in the heart of East Jordan. Chef Krumholz allows the first havndful of dinners that make reservations to dictate the menu offerings for the evening.
 
Monday, April 6, 2009

Tastemakers: Bear Claw Brewery steak stackers/Sirius maple dessert wine

Dining Rick Coates Bear Claw Brewery Steak Stackers
The general rule of thumb is that most places do one thing real well and everything else just okay. For example, nightclubs and bars that have live music are typically known for their music or good dance scene. Rarely are they known for their food. But there are exceptions, and during my travels through Northern Michigan I have come across many a tavern that has excellent food. For example, the Clear Lake Bar north of West Branch has some of the best walleye anywhere. The Side Door Saloon in Petoskey has great burgers. The perch on Friday night at the U&I Lounge in Traverse City is hard to beat. For years I have been heading to Happy Hour Tavern (north of Leland) for their burgers and whitefish sandwich.
 
 
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