Taste Makers
Little Traverse Inn Gastro Pub
Ghost Supper
Chez Peres
Tasteful
Brewing History
Little Traverse Inn: Gastro Pub
The customer counts at Dilbert‘s
Spud burger/ Railside Bar & Grill
Tasteful
Happy Hog Cafe
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.THE BROWN TROUT: "Up North" decor, daily dinner & wine specials, kids menu, lunch & dinner. Lunches include smoked trout chowder, buffalo burgers, salads, and sandwiches. Dinners feature seafood, pastas, steaks, ribs and chicken.
4652 S. Straits Hwy. Indian River, 231-238-9441.
BELLAIRE BAR: Large selection of appetizers, sandwiches, burgers, Mexican, fish and salads. Dinners include seafood, steak, chicken, roast beef and turkey. “Home of the best hamburger in Northern Michigan.”
217 N.Bridge, 231-533-6536.
BO JACK'S BAKE SHOPPE & DELI: Pleasant log interior shows Mancelona at its best with bakery items, coffee beverages, and a variety of deli sandwiches. Check out the Bo Jack Special: chicken, ham and Swiss sandwich.
102 W. State Mancelona, 231-587-8757.
CRYSTAL MOUNTAIN RESORT:
The Wild Tomato: Serving breakfast from 6-11am, occasionally dinner. Reservations appreciated.
231-378-2623 ext. 6050.
The Thistle Pub & Grille: Celtic inspired decor and menu for lunch & dinner. Reservations suggested.
Thompsonville, 231-378-2623 ext. 6052.
CADILLAC SANDS RESORT: Clipper Room Restaurant a family friendly environment with a varied dinner menu featuring steaks, seafood, prime rib, Cantonese ribs and nightly dinner specials. Kid's menu is available. The Porthole Lounge is open 7 days with a full dinner menu as well as sandwiches and wraps. The Beach Bar & Grill is open Memorial Day through Labor Day and is located on The Patio Sun Deck overlooking Lake Cadillac. Serving lunch & dinner in a casual setting. M115, 231-775-2407.
SCOVIE'S GOURMET DELI & BAKE SHOP: Old world deli, fresh baked breads & pastries, gourmet coffees & espresso, wine & beer to go.
111 Bridge St. Charlevoix, 231-237-7827.
BENNETHUM'S NORTHERN INN: Housed in the former Schlang's Bavarian Inn, they offer fresh, homemade cuisine. Schlang's Chicken Tyrol, Northern Inn Perch, Tuscan fettuccini and more mouth watering entrees. There is also specialty pizzas and a kid's menu.
3917 Old 27 S. Gaylord, 989-732-9288.
GRAIN TRAIN NATURAL FOOD CO-OP: Vegetarian deli takeout with fresh salads, soups, breads and specials such as Greek spinach pie, spicy sesame noodles and avocado club sandwich. Organic coffee was voted "best cup of joe" by Express readers.
220 E. Mitchell St. Petoskey, 231- 347-2381.
7 MONK'S TAPROOM: A fun place to sample their brews while enjoying a variety of munchies.
128 S. Union Downtown Traverse City, 231-421-8410.
CHINA FAIR: Voted “Best Chinese Restaurant” by Express readers, the China Fair offers excellent service along with a luncheon buffet each day along with traditional Chinese and Thai specialities. Check out their expanded brunch on Sunday for a taste-filled bargain.
1357 S. Airport Rd. Traverse City, 231-941-5844.
GRANDVIEW GOLF CLUB: Lunch & dinner. Sandwiches, salads, burgers and soups. Dinner entrees feature rotisserie chicken, bbq ribs, pecan encrusted whitefish, a 12 oz. t-bone steak and nightly specials.
3003 Hagni Rd. Kalkaska, 231-258-3244.
Dining
Monday, July 21, 2008
Tastemakers: S‘Mores/Rebujito
Dining
It is s’more season for one of the most popular summertime desserts. In my family we make them year-round as we have a wood fireplace, so on occasion we roast marshmallows in the middle of winter.
In moments of idle time I think about weird things and recently, while enjoying a s’more, I wondered how they were invented. I remember as a kid there was this commercial on TV for Reese’s Peanut Butter Cups where a couple of kids accidently dipped chocolate into the peanut butter jar and the peanut butter cup was born. I wonder if some kid was roasting a marshmallow and pulled it from the fire only to have it hit a chocolate bar some other kid was holding?
In moments of idle time I think about weird things and recently, while enjoying a s’more, I wondered how they were invented. I remember as a kid there was this commercial on TV for Reese’s Peanut Butter Cups where a couple of kids accidently dipped chocolate into the peanut butter jar and the peanut butter cup was born. I wonder if some kid was roasting a marshmallow and pulled it from the fire only to have it hit a chocolate bar some other kid was holding?
Monday, July 14, 2008
Salad lovers will relish Radish
Dining
Cozily tucked along Traverse City’s rejuvenated Union Street, the newly-opened salad bar restaurant, Radish, is as unpretentious as a tee shirt and shorts - and just as comfortable.
Salads, soups and sweets are what you’ll find at this bustling little eatery that was opened in early May by mother-daughter owners Jacquie and Meagan Thomas.
“We wanted a place that served food that was simple and fresh,” explains Jacquie, a food service veteran of some 25 years. “I kept thinking about a salad bar and Traverse City didn’t have anything like this yet. We wanted something that was healthy, fast, fresh and nutritious.”
Salads, soups and sweets are what you’ll find at this bustling little eatery that was opened in early May by mother-daughter owners Jacquie and Meagan Thomas.
“We wanted a place that served food that was simple and fresh,” explains Jacquie, a food service veteran of some 25 years. “I kept thinking about a salad bar and Traverse City didn’t have anything like this yet. We wanted something that was healthy, fast, fresh and nutritious.”
Monday, July 14, 2008
Tastemakers: Green Cuisine/A toast to Alpenfest
Dining
Timothy and Kathy Young of Food For Thought launched Green Cuisine two years ago as a way to share their company’s philosophy with other businesses in Northern Michigan. They invited other businesses who share that same philosophy to participate. That first year 350 people attended and last year that number rose to almost 900.
Monday, July 7, 2008
A bowl full of cherries
Dining
“That last cherry soothes a roughness of my palate.” - Robert Browning
“Don’t give cherries to pigs or advice to fools.” - Irish saying
Visitors and Northern Michigan locals alike flock to Traverse City - the “Cherry Capital of the World” - for the National Cherry Festival each year, with another festival already upon us, ready to pay homage to those 35,000 acres of cherry trees growing in the TC region.
“Don’t give cherries to pigs or advice to fools.” - Irish saying
Visitors and Northern Michigan locals alike flock to Traverse City - the “Cherry Capital of the World” - for the National Cherry Festival each year, with another festival already upon us, ready to pay homage to those 35,000 acres of cherry trees growing in the TC region.
Monday, July 7, 2008
Tastemakers:Fire & Smoke By the Bay Grilling/ Budweiser
Dining
On Thursday, July 10, the National Cherry Festival will host the Fire and Smoke By the Bay Grilling Contest. Last year’s event was a huge success, attracting 20 amateur “backyard BBQ’ers” from all over the country.
The competition begins at 10 a.m. with participants receiving three full servings of salmon (1.5 lbs.), ribs (full rack), and ground burger (2 lbs.).The task - to prepare all three entree selections with what might be to some a ‘secret ingredient’ -- cherries -- all over warm coals in the Festival Open Space. Participants will be presented with a “griller’s swag bag,” complete with a grillers apron and hat, cherry cooking plank, and more.
The competition begins at 10 a.m. with participants receiving three full servings of salmon (1.5 lbs.), ribs (full rack), and ground burger (2 lbs.).The task - to prepare all three entree selections with what might be to some a ‘secret ingredient’ -- cherries -- all over warm coals in the Festival Open Space. Participants will be presented with a “griller’s swag bag,” complete with a grillers apron and hat, cherry cooking plank, and more.
Monday, July 7, 2008
EuroStop
Dining
It was time for a change. She was features editor for the Traverse City Record-Eagle for 16 long years. Kathy Gibbons was a well-loved feature writer and columnist. Her Sunday columns brought both laughs and tears to many of the paper’s readers. The Monday Food Section was scoured by many, including myself -- its wonderful recipes in many a cook’s repertoire. But Gibbons needed a change. “The time was right,” she said. “I just needed a change.”
This change has resulted in the new café, EuroStop, with Gibbons as its enthusiastic and welcoming Italian owner/chef. It opened in early May, located in the historic, fully-restored Traverse City train depot.
The setting could not be more charming. From the bright interior (formerly the baggage area), wide open windows afford a view of Boardman Lake, while picnic benches outside on the patio invite customers to enjoy the lake and its breezes. The depot’s setting prompts thoughts of bygone days when trains ruled transportation. Days when schooners plied the lakes with goods and settlers, and before the advent of the auto industry’s reign.
This change has resulted in the new café, EuroStop, with Gibbons as its enthusiastic and welcoming Italian owner/chef. It opened in early May, located in the historic, fully-restored Traverse City train depot.
The setting could not be more charming. From the bright interior (formerly the baggage area), wide open windows afford a view of Boardman Lake, while picnic benches outside on the patio invite customers to enjoy the lake and its breezes. The depot’s setting prompts thoughts of bygone days when trains ruled transportation. Days when schooners plied the lakes with goods and settlers, and before the advent of the auto industry’s reign.
Monday, June 30, 2008
North Bay Produce
Dining
The last couple of years have produced headlines of contaminated produce, from lettuce to spinach to most recently tomatoes. These scares have driven many consumers into seeking out their local farm markets as the primary source for their produce.
But local fresh produce is only available in season, so what must one do the rest of the year?
That is where Traverse City-based North Bay Produce comes in. This produce cooperative is made up of farmers all over the world who are committed to making sure that safe produce is available year-round.
North Bay evolved out of Cherry Central Cooperative in 1984 and was originally known as Wilderness Fresh Produce. Originally, the concept was to market fresh Michigan apples, asparagus and plums. In order to meet growing retail demand for year-round fresh produce, the company began importing product from Latin America in the late 1980s to expand its existing supply base. Due to the success of these programs, Wilderness and its Latin American partners formed North Bay Produce, Inc. in 1991.
But local fresh produce is only available in season, so what must one do the rest of the year?
That is where Traverse City-based North Bay Produce comes in. This produce cooperative is made up of farmers all over the world who are committed to making sure that safe produce is available year-round.
North Bay evolved out of Cherry Central Cooperative in 1984 and was originally known as Wilderness Fresh Produce. Originally, the concept was to market fresh Michigan apples, asparagus and plums. In order to meet growing retail demand for year-round fresh produce, the company began importing product from Latin America in the late 1980s to expand its existing supply base. Due to the success of these programs, Wilderness and its Latin American partners formed North Bay Produce, Inc. in 1991.
Monday, June 30, 2008
Asian Spice/ Red Ginger
Dining
Red Ginger has been open for only eight months, but already it’s built a reputation for quality “Luxe-Asian” dining fare in the heart of downtown Traverse City
“Business has been better than I expected,” says owner/chef Dan Marsh, who studied at the Culinary Institute of America and worked as a chef in New York City and San Francisco before launching Red Ginger last November.
“We were packed from day one through January. It’s been good since then, and now that a lot of Northern Michigan residents are coming back from warmer places, we expect it to continue. We already have a number of regulars.”
Located between Traverse City’s rejuvenated State Theatre and Horizon Books, the November opening took place after almost a year of renovations of the aging building that once housed Kurtz Music.
“It had no HVAC, no electricity,” recalls Marsh. “It was pretty much a shell. We had to do a lot of work, put in a new sewer system.”
“Business has been better than I expected,” says owner/chef Dan Marsh, who studied at the Culinary Institute of America and worked as a chef in New York City and San Francisco before launching Red Ginger last November.
“We were packed from day one through January. It’s been good since then, and now that a lot of Northern Michigan residents are coming back from warmer places, we expect it to continue. We already have a number of regulars.”
Located between Traverse City’s rejuvenated State Theatre and Horizon Books, the November opening took place after almost a year of renovations of the aging building that once housed Kurtz Music.
“It had no HVAC, no electricity,” recalls Marsh. “It was pretty much a shell. We had to do a lot of work, put in a new sewer system.”
Monday, June 30, 2008
Tastemakers: HOT DOG/ROBERT MONDAVI
Dining
According to the American Meat Institute, this Fourth of July Americans will consume 200 million hot dogs. Between Memorial Day and Labor Day, over seven billion hot dogs will be consumed, and July is National Hot Dog Month.
There is much debate over when and where hot dogs were invented. Some believe that references of sausages in Homer’s “Odyssey” from 850 B.C. prove that the hot dogs have been around for a long time. Of course Germans argue they invented the hot dog and have the city names to prove it.
There is much debate over when and where hot dogs were invented. Some believe that references of sausages in Homer’s “Odyssey” from 850 B.C. prove that the hot dogs have been around for a long time. Of course Germans argue they invented the hot dog and have the city names to prove it.
Monday, June 23, 2008
Tastemakers: Local organic tomatoes/Tsingtao
Dining
By now everyone has heard about the latest vegetable to fall victim to a bacteria outbreak. A friend of mine called me recently to let me know that he had been to a fast food restaurant. The establishment had a sign up that it was temporarily not serving tomatoes and apologizing for the inconvenience. My friend asked if they were discounting the burger, only to have the manager respond that tomatoes were an insignificant cost to the whole sandwich.
Wow, maybe if these fast food joints and chain operations bought produce from their backyard, it would be more significant.
It seems our desire to get things quickly and inexpensively is starting to catch up with us. I am so grateful for the farmers’ markets and the roadside farm markets that are now open. It is very refreshing to know where my food is coming from. I ask now, to the point of embarrassing my family when we dine out. I want to know where my food is coming from. I applaud restaurants that are identifying their sources of food and trying to buy as much local as possible.
Wow, maybe if these fast food joints and chain operations bought produce from their backyard, it would be more significant.
It seems our desire to get things quickly and inexpensively is starting to catch up with us. I am so grateful for the farmers’ markets and the roadside farm markets that are now open. It is very refreshing to know where my food is coming from. I ask now, to the point of embarrassing my family when we dine out. I want to know where my food is coming from. I applaud restaurants that are identifying their sources of food and trying to buy as much local as possible.
Monday, June 23, 2008
Al Fresco Dining at Cuppa Joe
Dining
Coffeehouse owner and restaurateur Shayne Daley says he has no plans to become another Starbucks.
“Five (locations) is enough,” he stresses with a laugh. “We’re keeping busy.”
Daley and his wife Sandi opened Cuppa Joe, a popular drive-through java joint at the corner of Front and Garfield in Traverse City in 2000. They followed up with Another Cuppa Joe, a relaxing coffeehouse at Building 50. Soon after came Cuppa Joe sites at Cherry Capital Airport and inside Horizon Books in Traverse City’s downtown.
“Five (locations) is enough,” he stresses with a laugh. “We’re keeping busy.”
Daley and his wife Sandi opened Cuppa Joe, a popular drive-through java joint at the corner of Front and Garfield in Traverse City in 2000. They followed up with Another Cuppa Joe, a relaxing coffeehouse at Building 50. Soon after came Cuppa Joe sites at Cherry Capital Airport and inside Horizon Books in Traverse City’s downtown.
Monday, June 16, 2008
Tastemakers: Stoney Acres Strawberry Wine/Strawberry Shortcake
Dining
Northern Michigan wineries have been pursuing excellence in traditional vinifera wine varietals (Riesling, Pinot Gris, Chardonnay, Pinot Noir). It is through quality vinifera that a wine region ultimately builds its reputation on. But Northern Michigan, while having many similarities to other great wine regions on the 45th Parallel, also boasts one of the world’s best fruit growing regions. So making “fruit wines” makes sense since we produce some of the best fruit in the world right here. At Stoney Acres Winery in Alpena, they gladly celebrate making wine with fruit from Northern Michigan.
Monday, June 9, 2008
Leland Wine Fest
Dining
After 22 years the Leland Wine Festival hasn’t lost any of its “flavor.” If anything, it has become more flavorful. But that is to be expected since wine improves with age.
So this Saturday, June 14 from noon to 6 p.m. nearly 5,000 will flock to the Leland Harbor where Kathy and Cris Telgard (the master sommeliers of the Festival) will have a tent set up, along with 15 wineries from the region and nine local eateries. The Telgards have even invited the Sun, which on most years makes a guest appearance.
So this Saturday, June 14 from noon to 6 p.m. nearly 5,000 will flock to the Leland Harbor where Kathy and Cris Telgard (the master sommeliers of the Festival) will have a tent set up, along with 15 wineries from the region and nine local eateries. The Telgards have even invited the Sun, which on most years makes a guest appearance.
Monday, June 9, 2008
Tastemakers:Cherry Street Market/Mojito
Dining
During my childhood, I often ventured north to the Old Mission Peninsula with my family. My grandparents would bring me and my brothers up at least once each summer and stopping at farm markets or a roadside stand was always part of the ritual. We also stopped halfway from Lansing at a roadside park for a picnic dinner, something that has been lost in this fast food world we live in.
My Grandmother Varg was of a generation that was accustomed to going to several stores to get their groceries and she loved farm stands and farmers’ markets. If she were here today I know she would be pleased to see all the farm markets and how busy the farmers’ markets are today.
My Grandmother Varg was of a generation that was accustomed to going to several stores to get their groceries and she loved farm stands and farmers’ markets. If she were here today I know she would be pleased to see all the farm markets and how busy the farmers’ markets are today.
Monday, June 9, 2008
Catch: A taste of the Caribbean
Dining
Harnessing the pulse of the Caribbean, Catch Island Grill offers a fusion of island flavors.
Since it opened February 25, the downtown Traverse City restaurant has carved a niche of fine dining underlined by exotic tastes, spices and scents. A downtown hangout that has proven especially popular with women, especially on Friday’s Ladies Nights, Catch Island Grill is smoke free.
Featuring mostly ocean fish – parrot fish, grouper, Mahi-Mahi, among others on an ever-evolving menu -- you’ll also find that pork, chicken and even goat (in what proved to be a popular curry) have graced the menu.
“I think a lot of people tried it to say they tried it and then they liked it,” said chef Randy Chamberlain of the goat curry, a traditional island dish.
Since it opened February 25, the downtown Traverse City restaurant has carved a niche of fine dining underlined by exotic tastes, spices and scents. A downtown hangout that has proven especially popular with women, especially on Friday’s Ladies Nights, Catch Island Grill is smoke free.
Featuring mostly ocean fish – parrot fish, grouper, Mahi-Mahi, among others on an ever-evolving menu -- you’ll also find that pork, chicken and even goat (in what proved to be a popular curry) have graced the menu.
“I think a lot of people tried it to say they tried it and then they liked it,” said chef Randy Chamberlain of the goat curry, a traditional island dish.
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