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, December 22, 2008

Everyone is a local at Art‘s Tavern

Dining Nancy Krcek Allen The ancient Chinese philosopher Chuang Tzu once commented on how inexhaustibly rich and different is sameness. He could have been describing Art’s Tavern in Glen Arbor. If he’d ever had a conversation with owner Tim Barr, Chuang Tzu would likely have found a philosophical comrade.
“Our philosophy is no change -- but change,” says Barr. Barr’s efforts to keep Art’s the same -- while fostering slow, responsive and renewing change -- has kept summer hordes coming back year after year. “When we needed to put in new windows, we designed a plastic window that looked exactly like the old one. We replaced the old booths and made sure that the angle of the back, and the seat, were as near the same as the old ones. People waiting in line in summer will say to me, ‘Why don’t you put on an addition so you can seat us faster?’ I tell them that then we’d be like every other restaurant.”
Art’s familiar atmosphere has sometimes come with costs the public doesn’t see. “I spent almost half a million to straighten out our sewer system,” says Barr. “It was originally set up as a shared deal with the next door neighbor. I ended up buying the property and set up a state-of-the-art system to treat our waste water.”
The changes that do come are often at the urging of Tim’s wife, Bonnie Nescott. “My wife was the one who, before it was popular, urged me to bring in specialty beers and the different toppings for our burgers. We brought in salads because it was what she liked to eat. Our clientele has changed. When I bought Art’s in 2000, it was just burgers and fries. Now we sell more food than liquor.”
 
Monday, December 22, 2008

Tastemakers: Christmas Cookies/ Black Star Farms Spirit of the Season

Dining Rick Coates The other day a colleague of mine was talking about making cookies for the annual “Christmas cookie exchange” she participates in with her “girl’s night out” group. Now this Christmas cookie exchange concept was a part idea that Betty Crocker probably dreamed up. In the 1963 edition of her cookbook (my birth year and a gift given to me by my grandmother when I headed to college) she references the idea: “A popular once-a-year party is the Christmas cookie swap party. Friends and neighbors gather each bringing one dozen of her holiday specialty for each woman at the party. Cookies are set out to sample and admire and coffee is served. Afterward each one takes home a wonderful variety of festive cookies.”
 
Monday, December 15, 2008

A taste of the delicious Mideast at Zakey

Dining Al Parker Restaurant owner Nabiel Musleh is a man on a mission.
“My goal is to provide the most delectable excellent Arabic food experience in Northern Michigan,” says the outgoing owner of Zakey, a cozy little eatery tucked behind Roy’s General Store at the intersection of Three Mile and Hammond roads, south of Traverse City.
A native of Jordan, Musleh came to this country as a teen to get an education. He accomplished that goal by earning three college degrees and soon forged a career of restaurant management. Over the years he worked for a number of restaurants, including Wendy’s, Taco Bell, TGIF, Red Lobster, Applebees, Perkins and Minerva’s.
“Growing up, I had eight brothers and three sisters,” says Musleh. “My Mom would be cooking in the kitchen all day long. When we all got together, it was a celebration.
In 2006, while working two jobs, Musleh ran a booth out of Folgarelli’s Import Food Market on Traverse City’s busy Front Street. Later he brought Middle Eastern fare to Minerva’s at the Park Place Hotel.
“I did Middle Eastern food at Minerva’s and the response was overwhelming,” he says. “I decided to fill the void for Middle Eastern food in Traverse City.”
 
Monday, December 15, 2008

Tastemakers: Green Winter Solstice Party/Bell‘s Christmas Ale

Dining Rick Coates Chris “Wink” Winkelman has a lot of irons in the fire. He is the front-man for the band Soul Patch. In between gigs he operates the Home Grown Eatery in Traverse City (near the West Bay beach volleyball courts). This weekend Wink is doing something else he enjoys: organizing and promoting a music festival that is rooted in social causes involving the environment and the food we eat. The Green Winter Solstice Party will take place Friday and Saturday night at Short’s Brewery in Bellaire.
The two-night event will feature music from Wink’s band, The Fun-Dub-Mentals both nights, Luke Winslow King on Friday night and Pinky Lee on Saturday night. Offering samples of their products will be the Grain Train, Oryana Food Co-op, Home Grown Organic Eatery, Serenity Tea Bar and Cafe, Higher Grounds Coffee, Unity Fair-Trade Market Place, Paradigm Energy and Short’s Brewery. They will also have representatives on hand to talk about “how to go green” in your daily life.
 
Monday, December 8, 2008

Tastemakers: Christstollen/Hot Suttered Rum

Dining Rick Coates In The United States the “fruitcake” that makes its appearance this time of the year has become somewhat of a joke. During his heyday Johnny Carson on the Tonight Show often made fun of it, even Jay Leno has the occasional appearance from the “Fruitcake Lady.” Now the fruitcake really has no one to blame but itself for its lack of respect among holiday desserts. Most mass-produced Americanized fruitcakes are a far cry in taste and quality of their ancestors.
During Thanksgiving I found myself traveling through Grayling and noticed a sign for Goodale’s Bakery. I have a passion for neighborhood bakeries so I stopped in. They had just finished making loafs of “stollen,” the German style confection of fruit and nuts. Bakery-made fruitcakes are steeped in European tradition and are no way close to the “hockey-puck” loaf found in chain stores. Known as Christstollen or “Christmas Loaf,” this fruitcake originated in the early 1300s as a tribute to Bishop Henry of Naumberg. Legend has it that the hump shape in the bread is a tribute to the camels that brought the wise men to Bethlehem and the multi-colored candied fruits give the “stained glass” window appearance of churches.
 
Monday, December 8, 2008

Soulful, Soothing, Serentity

Dining Al Parker In a downtown that is percolating with coffee shops, a Traverse City family business offers visitors a soothing, healthy beverage that has been an integral part of the Zen Buddhist culture for centuries.
Serenity Tea Bar & Café, located in a century-old building across from the historic State Theater, offers 70-some organic, fair-trade specialty tea drinks, plus an impressive menu of organic vegetarian food.
“We really try to focus on having things as local as possible and as natural as possible,” says Jack Fivecoate, who owns and operates the tea bar with his brother Kerry Hanley and their mother Jill Pluckebaum.
Leave the hustle and bustle of Front Street and enter Serenity Tea Bar & Café and the impact is immediate and, well, serene. Visitors are greeted by a gurgling fresh water aquarium and a warm vibe.
For four months the mother and sons worked to renovate the 113-year-old building, stripping away decades of tacky décor and grime. They had to put in the tea bar and upgrade the electrical and plumbing in the ancient building.
“We were remodeling from Dec. 1 to March,” says Kerry. “It was tough.”
 
Monday, December 1, 2008

The House that Doggs Built

Dining Al Parker Sometimes the business world moves in mysterious ways.
For example, before launching his restaurant in Traverse City almost three years ago, House of Doggs (HOD) owner Nick McAllister eyed a sweet Union Street location that he was unable to nail down. So he opened HOD in a converted house near the east end of Front Street.
After a couple of years, McAllister was able to relocate – right to the site he had originally wanted for his popular hot dog palace.
“The move has worked out great,” says McAllister, who opened in the new location on June 4. “We’re right where we wanted to be and we even have eight convenient parking spots for customers in the rear.”
Like the former location, the new-and-improved House of Doggs reflects McAllister’s love of music and pays a not-so-subtle homage to the House of Blues. Guitars, record albums, posters and dozens of photos, plus an assortment of pop bottle caps, cover the walls and tabletops. Neon signs punctuate the scene, while a mélange of music videos play as customers enjoy their dogs.
 
Monday, December 1, 2008

Tastemakers: The Bluebird‘s Ethnic Nights/ Short‘s Uber Goober Oatmeal Stout

Dining Rick Coates If you asked Skip Telgard, proprietor of The Bluebird Restaurant in Leland, his favorite time of the year, he will tell you right now. Sure, summers in Leland are hard to beat, but this is “Ethnic Night Season.” The Ethnic Night dinners have become a wintertime tradition at The Bluebird and they resume again this week with food from Greece on December 3-4. Next week the focus is on Italy.
Dinners are served on Wednesday and Thursday nights until spring (with a “Greatest Hits” dinner served at the end of April). One exception to the dates is the “Christmas in Santa Fe” menu, which will be served on Sunday and Monday December 21-22.
 
Monday, November 24, 2008

All about Thanksgiving Turkey

Dining Kristi Kates Question: Why did the turkey cross the road?
Probably because a group of these birds - often seen in Northern Michigan attempting to slowly and haphazardly cross the road in front of your car - are members of what is called a “rafter,” although they’re often incorrectly called a flock...
It’s thought that this bird is so unintelligent that it will look up directly into a rainstorm until it drowns itself...
And the domestic version of the bird is perceived to be so dumb that it doesn’t know it can’t fly (the wild variety flies quite well, however - at least enough to find itself a perch in a tree.)
In spite of these downfalls, Benjamin Franklin thought of it as a “noble and courageous” bird, and felt it should be the symbol for the new United States of America (it lost, obviously, to the eagle.) But no matter how you, er, slice it, the focus of many Thanksgiving dinners around the country is none other than the turkey.
 
Monday, November 24, 2008

Tastemakers: The art of seasoning/Forty-Five North Pinot Noir Rose ‘08 Nouveau

Dining Rick Coates The holiday season is here and for most of us, we willbe entertaining guests or taking a dish to a party in the coming weeks. During a conversation with a chef at this past Epicurean Classic, she told me that “Americans over-spice their foods.” We ended up having a long conversation about the “art of seasoning.”
When you take meat, seafood or a vegetable and add spices, ultimately you are doing one of two things: You are either “seasoning” or “flavoring” it. The art of seasoning is to enhance and bring out the natural flavors. Flavoring is an attempt to change to true flavor of the item you are preparing. Here is an example: if you lightly coat a piece of salmon with olive oil and a pinch of sea salt, you are seasoning the salmon and bringing out its true flavor. If you coat the salmon with Cajun spices and blacken it, then you have changed the flavor of the salmon.
The “art” of this starts with making a quality selection of whatever it is you are going to prepare. If you seek out the best beef, poultry, seafood etc. from your local market, then you want to be careful not to over season. instead, you want to celebrate the natural flavors. The second step in the process is preparation. In order to enjoy the natural flavors, make sure you have properly prepared the item by not over or under cooking it. The best person to ask is the butcher for preparation ideas.
 
Monday, November 17, 2008

Tastemakers: 13th Street Cafe/Bottle Service

Dining Rick Coates The students in the Hospitality, Retail and Entrepreneurship program at the Wexford-Missaukee Career Technical Center (CTC) have one of Northern Michigan’s best kept secrets, a great place to have lunch. The 13th Street Café (located at the CTC) has been around for 20 years; offering lunches to the public prepared by the students who run all aspects of the operation.
Several years ago, I was asked to visit the Center and put the students through a food and beverage job interview, reviewing resumes and asking questions that they would expect from a potential employer. Part of that visit included dining at the 13th Street Café, and I was very impressed.
 
Monday, November 10, 2008

Tastemakers: Oryana Community Cooking Classes/Veterans Day Toast

Dining Rick Coates Since its inception 35 years ago, the Oryana Food Cooperative has always sought ways to better serve its “member owners.” While many food coops have found their demise through the years, Oryana has “changed with the times.” They are now well-settled into their recently remodeled digs on East Tenth Street in Traverse City (for years they were on Randolph St. where Bay Bread now resides).
Their mission remains the same: “To provide high-quality food produced in ecologically sound ways at fair value to member owners and the community.” That mission also includes education. Oryana now offers in-store demos with Nancy Schwalm every Wednesday from noon until 2 p.m. The focus is on “wholesome and easy dinner recipes using fresh, local vegetables when available.”
 
Monday, November 10, 2008

Blu

Dining Al Parker Veteran chef Randy Chamberlain has been working for others in the restaurant business ever since he was knee-high to a spatula.
In June, the son of noted Traverse City restaurateur Charlie Chamberlain, finally opened Blu, his own “contemporary American” eatery on the shore of Lake Michigan in Glen Arbor.
“The summer was fabulous, just fabulous,” says Chamberlain of the restaurant’s debut. “We opened June 19 and the buzz around town was strong. We had a full restaurant the first night. It was a good night.”
Chamberlain has worked the kitchens of several Traverse City area
eateries, including his family’s and most notably at the M-22 landmark, Windows. Chamberlain operates Blu with his wife, Mari, who serves as the restaurant’s sommelier and oversees the front of the house, while Randy prepares the food.
 
Monday, November 3, 2008

Tastemakers: Epicurean Classic Revisited/Black Star Farms 2008 Bubbly Nuveau

Dining Rick Coates A few weeks back the Great Lakes Culinary Institute announced that they were dropping the Epicurean Classic after a five year run. Big mistake! Okay, I understand some of the reasoning behind their decision. “It is too tough on the students and staff because the event takes place at the start of the school year,” and some students get “stuck with crap assignments like washing dishes for nine hours.”
Those are the exact reasons why the Culinary Institute and Northwestern Michigan College should reconsider its decision and stay involved with the Epicurean Classic. The classroom is important, but so is the real world. The students during Epicurean were being flung into what the real world of food and beverage is all about.
 
Monday, November 3, 2008

El Dorado

Dining Al Parker If you’re hankering for western cooking that’s as authentic as spurs and saddles – like wild boar tacos or fried game hen – there’s no need to book a westbound flight out of Cherry Capital Airport.
John and Tracie Hardy’s new restaurant, The El Dorado, serves up western-style breakfast and lunch, not to be confused with Mexican fare.
“I’ve always had a love for the West,” says John, who does 90 percent of the cooking at the Front Street eatery that opened in June. “So far we’re doing really well. We’ve had an excellent summer and the response has been very positive to our authentic food.”
 
 
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