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
Happy Hog Cafe
Tasteful
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.BOYNE RIVER INN: Family dining with a view of the Boyne River, the "B.R.I.," as it's known locally, serves up everything from sandwiches and salads to burritos and prime rib, and they're open seven days a week.
229 E. Water Street, 231-582-6300.
HERRADURAS MEXICAN BAR & GRILL: Authentic Mexican food is served in both their dining room and sports lounge.
1700 S. Mitchell, Cadillac 231-775-4575.
INN at GREY GABLES : A touch of the gourmet in an historic mansion beside the harbor. The Grey Gables offers steak, prime rib, whitefish specialties and Maine lobster. Also, full bar service, an extensive wine list and light music.
308 Belvedere Avenue, Charlevoix 231- 547-9261.
ELK HARBOR RESTAURANT: With its rustic decor and family-friendly menu, the Elk Harbor Restaurant takes us down memory lane to the classic roadhouses of Northern Michigan’s past. A huge menu begins with hearty breakfasts of steak & eggs, omelettes, pancakes and waffles, proceeding to lunch and dinner with numerous comfort food selections. Look for their daily specials and be sure to save room for the strawberry shortcake.
One-quarter mile south of town at 714 US 31,Elk Rapids 231-264-9201, Breakfast, lunch & dinner.
BETSIE BAY INN: Within this lovely inn are several dining venues. There's Bunty & JoJo's Restaurant which serves casual food, then Tantelle Fine Dining, the Hotspur Pub and two other venues for private parties.
231 Main Street, Frankfort 231-352-8090.
OTSEGO CLUB AT HIDDEN VALLEY:
PONTRASINA RISTORANTE: Named after Gaylord's sister city, Pontresina, in Switzerland, award-winning dining is offered 7 days a week, plus drinks and desserts to complement your gourmet dining experience. In a pretty setting overlooking the Sturgeon River Valley. The menu changes weekly, with delicious accompaniments.
696 M32 East, Gaylord 989-732-5181.
CHESTNUT VALLEY GOLF CLUB: Serving a variety of entrees from fish to ribs for lunch and dinner, Chestnut Valley’s dining room overlooks their well-tended golf course. Cocktails also available.
At the intersection of 1875 Clubhouse Dr., outside of Harbor Springs, 231-526-9100.
MARTHA'S LEELANAU TABLE: Serving breakfast & lunch in this lovely 75 year old home. The menu changes daily and they offer cooking classes as well.
413 St. Joseph's St., Suttons Bay
DIXIE SALOON: This 2-story log restaurant offers delicious food and large portions for a reasonable price, plus nightly dancing.
401 E. Central Avenue, Mackinaw City 231-436-5449.
AMICAL: European bistro with French fare. The menu boasts quiche, gourmet pizza, herb roasted chicken, soups, salads and sinful baked goods. They host the Famous Cookbook Dinner Series.
229 E. Front. Downtown Traverse City 231-941-8888.
Dining
Monday, May 23, 2011
Cooper‘s Pub & Grill
Dining
There’s a new restaurant in town - well, city, that is, and Boyne City, to be specific. That restaurant, Cooper’s Pub and Grill, has taken over the old 220 Lake Street locale courtesy of its founder, Patrick Schaller. It’s already made a big splash among locals, and is poised to be an even bigger draw for this year’s crop of tourists old and new.
Schaller, who was a restaurant investor in the past, says that actually owning and running his own restaurant is a new venture to him; his prior work was mostly in advertising and other unrelated projects.
Schaller, who was a restaurant investor in the past, says that actually owning and running his own restaurant is a new venture to him; his prior work was mostly in advertising and other unrelated projects.
Monday, May 23, 2011
Wishbones Coffee Shop & Cafe
Dining
Desperate times call for desperate measures.
That’s one way of looking at Wishbones, the coffeshop and café located smack dab in the middle of Cedar Creek Interiors furnishings and design store on Union Street.
Or you could look at it as a unique innovation, something that’s in vogue in some of the trend-setting areas of the country.
Kim Hooker says they’re both true.
“It’s something they’re doing in other places,” said Hooker, half the team at Cedar Creek Interiors, prior to the café’s opening.
She also says that seeing other companies and stores going out of business locally and across the country gave them the impetus to try something different.
Hooker, an accredited designer, said she and her partner, owner Kevin Graves, were seeking a way to lend some new cachet to their store.
At the same time, Mark Fowler, one of the former principals at another local coffee shop, was looking for a new location.
Opportunity, meet necessity. So Graves and Hooker began brainstorming with Fowler and his partner, Sarah Montgomery. “It’s about two couples who live together and work together – you’ve got to love that,” said Hooker.
That’s one way of looking at Wishbones, the coffeshop and café located smack dab in the middle of Cedar Creek Interiors furnishings and design store on Union Street.
Or you could look at it as a unique innovation, something that’s in vogue in some of the trend-setting areas of the country.
Kim Hooker says they’re both true.
“It’s something they’re doing in other places,” said Hooker, half the team at Cedar Creek Interiors, prior to the café’s opening.
She also says that seeing other companies and stores going out of business locally and across the country gave them the impetus to try something different.
Hooker, an accredited designer, said she and her partner, owner Kevin Graves, were seeking a way to lend some new cachet to their store.
At the same time, Mark Fowler, one of the former principals at another local coffee shop, was looking for a new location.
Opportunity, meet necessity. So Graves and Hooker began brainstorming with Fowler and his partner, Sarah Montgomery. “It’s about two couples who live together and work together – you’ve got to love that,” said Hooker.
Monday, May 23, 2011
Cheboygan Brewing Company
Dining
Not content to relax in retirement, Jamie McClurg, a retired Proctor and
Gamble executive who called Northern Michigan home in the 1970s, turned to
a buddy while sunning on a Florida beach in 2009, asking, “Do you want to
open a brewery in Cheboygan?”
McClurg laughs about the memory, but the result is the new Cheboygan
Brewing Company, set to open this weekend at the corner of North Main and
Pine Streets, a few blocks from where brewing first began on the banks of
the Cheboygan River in the late 19th century. Construction began in
October, with brewing commencing in mid-April. Now McClurg, his partners,
their investors and their employees are prepared to deliver their first
draught.
Gamble executive who called Northern Michigan home in the 1970s, turned to
a buddy while sunning on a Florida beach in 2009, asking, “Do you want to
open a brewery in Cheboygan?”
McClurg laughs about the memory, but the result is the new Cheboygan
Brewing Company, set to open this weekend at the corner of North Main and
Pine Streets, a few blocks from where brewing first began on the banks of
the Cheboygan River in the late 19th century. Construction began in
October, with brewing commencing in mid-April. Now McClurg, his partners,
their investors and their employees are prepared to deliver their first
draught.
Monday, May 16, 2011
Bungalow Inn
Dining
There’s no pretension at the Bungalow Inn. But if you’re looking for
service with a smile and excellent food – award-winning food, according to
various surveys – then you’re in the right place.
Owner Dave Gunia is justifiably proud of his restaurant. After
consistently winning awards from local publications, including Best Prime
Rib and Best Burgers from the Express, it’s easy to see why.
While the Bungalow Inn has been guarding Manistee’s southern border for 20
years, it didn’t start out as an award-winning restaurant. In fact, it
didn’t start out as a restaurant at all, but as a bar catering to
nightlife, with live music and DJs.
service with a smile and excellent food – award-winning food, according to
various surveys – then you’re in the right place.
Owner Dave Gunia is justifiably proud of his restaurant. After
consistently winning awards from local publications, including Best Prime
Rib and Best Burgers from the Express, it’s easy to see why.
While the Bungalow Inn has been guarding Manistee’s southern border for 20
years, it didn’t start out as an award-winning restaurant. In fact, it
didn’t start out as a restaurant at all, but as a bar catering to
nightlife, with live music and DJs.
Monday, May 16, 2011
Tastemakers: Lochenheath Classic Wedge/ Chateau Fontaine 2010 Gewurztraminer
Dining
The restaurant at LochenHeath Golf Club (just north of the Grand Traverse
Resort) might just be the the region’s best kept secret. The golf course
closed its doors a few years ago as a result of financial difficulties and
since reopened just last week. Returning to the fold is Chef Joseph George
who was the chef at the time LochenHeath closed. George eventually took
over the executive chef responsibilities at the Grand Traverse Resort a
year ago but jumped at the chance to return to LochenHeath. With George at
the helm, guests can expect a first class dining experience.
Resort) might just be the the region’s best kept secret. The golf course
closed its doors a few years ago as a result of financial difficulties and
since reopened just last week. Returning to the fold is Chef Joseph George
who was the chef at the time LochenHeath closed. George eventually took
over the executive chef responsibilities at the Grand Traverse Resort a
year ago but jumped at the chance to return to LochenHeath. With George at
the helm, guests can expect a first class dining experience.
Monday, May 9, 2011
Tastemakers:Boyne City National Morel Festival /Cupcake Vodka
Dining
Despite recent unseasonably cold temperatures the often elusive morels are popping up all over Northern Michigan. That is good new for the 51st Annual National Morel Festival in Boyne City. The four-day festival begins this Thursday May 12 and continues through Sunday May 15 and is loaded with several events.
Here are a few highlights for the weekend. On Friday May 13 the MorelFest “Wine & Dine” will take place at the Beach House Restaurant at Boyne Mountain from 5 - 7 pm. Tickets are limited and can be purchased at the Boyne Area Chamber of Commerce for $40 per person. Ticket holders will enjoy assorted gourmet hors d’ oeuvres paired with assorted wines. Here is a sampling of what is being offered: Morel, Grilled Ramp and Gruyere Quiches, Marinated Morels served in Belgian Endive Cups with a Port Wine Vinaigrette and topped with Toasted Pine Nut and Morel Meatloaf Sliders.
Here are a few highlights for the weekend. On Friday May 13 the MorelFest “Wine & Dine” will take place at the Beach House Restaurant at Boyne Mountain from 5 - 7 pm. Tickets are limited and can be purchased at the Boyne Area Chamber of Commerce for $40 per person. Ticket holders will enjoy assorted gourmet hors d’ oeuvres paired with assorted wines. Here is a sampling of what is being offered: Morel, Grilled Ramp and Gruyere Quiches, Marinated Morels served in Belgian Endive Cups with a Port Wine Vinaigrette and topped with Toasted Pine Nut and Morel Meatloaf Sliders.
Monday, May 2, 2011
Stone House
Dining
One the Rise: Stone House: Café offers two locations and statewide reach
By Ross Boissoneau
There are now two cafés and a host of pastries and beverages available, but making the dough at Stone House Bread is all about, well, making the dough.
And it should be no other way. “It’s all about the bread,” said Toni Spearing, the owner of Stone House Bread.
With a café in Traverse City and one at the original location in Leland, plus the loaves on the shelves of grocery stores throughout the region as well as downstate, those looking for “an honest loaf of bread” have more opportunities than ever to find one.
By Ross Boissoneau
There are now two cafés and a host of pastries and beverages available, but making the dough at Stone House Bread is all about, well, making the dough.
And it should be no other way. “It’s all about the bread,” said Toni Spearing, the owner of Stone House Bread.
With a café in Traverse City and one at the original location in Leland, plus the loaves on the shelves of grocery stores throughout the region as well as downstate, those looking for “an honest loaf of bread” have more opportunities than ever to find one.
Monday, May 2, 2011
Tastemakers: Mother‘s Day Brunch Stafford‘s style/Early Times Mint Julep
Dining
Mother’s Day Brunch Stafford’s Style
Looking for that perfect spot to take Mom this weekend? Try one of the restaurants from Stafford’s Hospitality; each of their four locations will offer their annual Mother’s Day Brunch this Sunday. However, this year they will all have a little different “flavor” as Stafford’s Hospitality founders Stafford and Janice Smith will appear at each of the four brunches.
The Smiths will be signing copies of “Stafford’s Hospitality: Fifty Years of Historic Lodging and Waterfront Dinning.” Typically Stafford takes the position behind the carving station at Stafford’s Bay View Inn for Sunday Brunch during the summer months but this year the Smith’s, who winter in Arizona, returned early to help the company they founded 50 years ago celebrate. The couple will stagger their visits to each the restaurants with a schedule of their appearance times on their website. Of course this is a loose schedule as many patrons will want to share their memories of Stafford’s Hospitality while getting their books signed.
Looking for that perfect spot to take Mom this weekend? Try one of the restaurants from Stafford’s Hospitality; each of their four locations will offer their annual Mother’s Day Brunch this Sunday. However, this year they will all have a little different “flavor” as Stafford’s Hospitality founders Stafford and Janice Smith will appear at each of the four brunches.
The Smiths will be signing copies of “Stafford’s Hospitality: Fifty Years of Historic Lodging and Waterfront Dinning.” Typically Stafford takes the position behind the carving station at Stafford’s Bay View Inn for Sunday Brunch during the summer months but this year the Smith’s, who winter in Arizona, returned early to help the company they founded 50 years ago celebrate. The couple will stagger their visits to each the restaurants with a schedule of their appearance times on their website. Of course this is a loose schedule as many patrons will want to share their memories of Stafford’s Hospitality while getting their books signed.
Monday, April 25, 2011
Grain Train
Dining
The Great Grain Train Turns 40: Petoskey co-op has stuck to its ideals
By Kristi Kates
“The Grain Train Natural Foods Cooperative was born in 1971, when a group
of Petoskey area residents joined together to obtain quality foods at
reasonable prices,” explains Grain Train General Manager Bob Struthers,
“food that was not overly refined and was free from unnecessary
additives.”
By Kristi Kates
“The Grain Train Natural Foods Cooperative was born in 1971, when a group
of Petoskey area residents joined together to obtain quality foods at
reasonable prices,” explains Grain Train General Manager Bob Struthers,
“food that was not overly refined and was free from unnecessary
additives.”
Monday, April 25, 2011
Bay Burger
Dining
Four years ago, Valentino Trabucchi of Birmingham, Michigan, decided to bring one of his local restaurant’s burger philosophies up to Petoskey.
“For over 35 years, I had been regularly frequenting the Hunter House in Birmingham,” Trabucchi explains. “They offered great little sliders (miniature burgers) with juicy sweet onions - something I couldn’t find Up North.”
Now the owner/proprietor of Petoskey’s newest “burger joint,” Bay Burger, Trabucchi is ready for a busy summer with his sliders-focused menu.
“For over 35 years, I had been regularly frequenting the Hunter House in Birmingham,” Trabucchi explains. “They offered great little sliders (miniature burgers) with juicy sweet onions - something I couldn’t find Up North.”
Now the owner/proprietor of Petoskey’s newest “burger joint,” Bay Burger, Trabucchi is ready for a busy summer with his sliders-focused menu.
Monday, April 25, 2011
50 years of Stafford‘s hospitality
Dining
50 Years of Stafford’s Hospitality : New book takes a look back at the Stafford’s story
By Rick Coates
If a picture tells a thousand words, could a name do the same? Just mention Stafford’s Hospitality and for hundreds of thousands of visitors and residents of the region, wonderful stories and memories come to mind. This year Stafford’s Hospitality, with operations in Petoskey, Charlevoix and Harbor Springs, is celebrating 50 years of business.
In many ways, Stafford’s and Hospitality is somewhat redundant -- the two are synonymous with each other. Few if any have done the hospitality business better than Stafford’s. That tradition started with their founders and today, the “second generation” has been handed the torch with new ideas, while hanging onto the core values that have led to success over the past 50 years.
The company was founded in 1961 by Stafford “Duff” Smith and his wife Janice. The two met while working at the Bay View Inn in Petoskey, where Stafford was the assistant manager (he had been working there since 1957) and Janice had just started as the dining room hostess in the summer of 1960. Later that year, Stafford would be hired as the manager of the Perry Hotel. A few months later, in early spring of 1961, the Perry Hotel was sold and Stafford lost his position.
But in early summer 1961, Stafford was offered the opportunity to purchase the Bay View Inn on a land contract and did so. The couple were married soon afterwards. At the age of 22, Stafford and Janice Smith owned a 60-room inn and were probably the youngest innkeepers in the Midwest.
By Rick Coates
If a picture tells a thousand words, could a name do the same? Just mention Stafford’s Hospitality and for hundreds of thousands of visitors and residents of the region, wonderful stories and memories come to mind. This year Stafford’s Hospitality, with operations in Petoskey, Charlevoix and Harbor Springs, is celebrating 50 years of business.
In many ways, Stafford’s and Hospitality is somewhat redundant -- the two are synonymous with each other. Few if any have done the hospitality business better than Stafford’s. That tradition started with their founders and today, the “second generation” has been handed the torch with new ideas, while hanging onto the core values that have led to success over the past 50 years.
The company was founded in 1961 by Stafford “Duff” Smith and his wife Janice. The two met while working at the Bay View Inn in Petoskey, where Stafford was the assistant manager (he had been working there since 1957) and Janice had just started as the dining room hostess in the summer of 1960. Later that year, Stafford would be hired as the manager of the Perry Hotel. A few months later, in early spring of 1961, the Perry Hotel was sold and Stafford lost his position.
But in early summer 1961, Stafford was offered the opportunity to purchase the Bay View Inn on a land contract and did so. The couple were married soon afterwards. At the age of 22, Stafford and Janice Smith owned a 60-room inn and were probably the youngest innkeepers in the Midwest.
Monday, April 25, 2011
Tastemakers: Food for Thought home canning? Schmohz Brewery Brewers Six
Dining
Food For Thought Home Canning
This weekend Timothy Young, founder of Food for Thought in Benzie County, will offer a seminar on “home canning” at the Chef’s Challenge event at Boyne Mountain. Young considers himself to be an “avid home canner” who learned the art of canning from his mother when he was a kid.
Canning is gaining favor again in our country and while it’s no longer the necessity it was during our grandparents’ generation, it has new significance today. Primarily it offers one the ability to enjoy locally grown products year-round. The canning options are endless, from making spaghetti sauce from locally grown tomatoes and vegetables, to canning all sorts of fruits and vegetables, to making homemade preserves and jams.
This weekend Timothy Young, founder of Food for Thought in Benzie County, will offer a seminar on “home canning” at the Chef’s Challenge event at Boyne Mountain. Young considers himself to be an “avid home canner” who learned the art of canning from his mother when he was a kid.
Canning is gaining favor again in our country and while it’s no longer the necessity it was during our grandparents’ generation, it has new significance today. Primarily it offers one the ability to enjoy locally grown products year-round. The canning options are endless, from making spaghetti sauce from locally grown tomatoes and vegetables, to canning all sorts of fruits and vegetables, to making homemade preserves and jams.
Monday, April 18, 2011
Tastemakers: Lulu‘s Bistro Short‘s Beer Dinner/ Short‘s Black Licorice Lager
Dining
LuLu’s Bistro
Short’s Beer Dinner
Chef Michael Peterson has been a fixture on the Northern Michigan culinary scene for the past 20 years. After graduating from The Culinary Institute of America and training in Paris at the prestigious Le Grenadine, Peterson returned to his native Northern Michigan and launched the popular Spencer Creek Landing in Alden. In 2001, along with his wife Rebecca, he moved his culinary talents to downtown Bellaire and opened LuLu’s Bistro. They also recently opened Siren Hall in Elk Rapids.
In its 10 years of operation LuLu’s has helped to revitalize Bellaire. Toss in Short’s Brewing Company that opened seven years ago and the recent restoration of Shanty Creek Resort, and the Antrim County community has become a year-round destination.
Short’s Beer Dinner
Chef Michael Peterson has been a fixture on the Northern Michigan culinary scene for the past 20 years. After graduating from The Culinary Institute of America and training in Paris at the prestigious Le Grenadine, Peterson returned to his native Northern Michigan and launched the popular Spencer Creek Landing in Alden. In 2001, along with his wife Rebecca, he moved his culinary talents to downtown Bellaire and opened LuLu’s Bistro. They also recently opened Siren Hall in Elk Rapids.
In its 10 years of operation LuLu’s has helped to revitalize Bellaire. Toss in Short’s Brewing Company that opened seven years ago and the recent restoration of Shanty Creek Resort, and the Antrim County community has become a year-round destination.
Monday, April 11, 2011
Tastemakers: Stafford‘s Perry Hotel Titanic Dinner/ Sexy Red 4/11/11
Dining
Stafford’s Perry Hotel Titanic Dinner
This time of the year “Titanic Dinners” pop up all over the place in honor of that final dinner served on April 14, 1912 before the “unsinkable ship” sunk to its demise 12,000 feet below the Atlantic Ocean. The story of the Titanic is well documented in articles and books and the 1997 film that won 11 Academy Awards and to date has grossed almost $2 billion worldwide (second all-time to Avatar which is closing in on $3 billion). There were 706 survivors and 1,516 who perished in the sinking 99 years ago.
Stafford’s Perry Hotel is hosting their 6th Annual Titanic Dinner on Saturday April 16 in their H.O. Rose Dining Room. Plenty of history will be shared that night as Titanic expert David Kaplan will give a visual presentation of the ship, its events and the affect it has had on history. Plus there will be models, original newspapers and artifacts on display. The service team will be dressed in period attire and Stafford’s even encourages dining guests to dress the part as well if they so choose.
This time of the year “Titanic Dinners” pop up all over the place in honor of that final dinner served on April 14, 1912 before the “unsinkable ship” sunk to its demise 12,000 feet below the Atlantic Ocean. The story of the Titanic is well documented in articles and books and the 1997 film that won 11 Academy Awards and to date has grossed almost $2 billion worldwide (second all-time to Avatar which is closing in on $3 billion). There were 706 survivors and 1,516 who perished in the sinking 99 years ago.
Stafford’s Perry Hotel is hosting their 6th Annual Titanic Dinner on Saturday April 16 in their H.O. Rose Dining Room. Plenty of history will be shared that night as Titanic expert David Kaplan will give a visual presentation of the ship, its events and the affect it has had on history. Plus there will be models, original newspapers and artifacts on display. The service team will be dressed in period attire and Stafford’s even encourages dining guests to dress the part as well if they so choose.
Monday, April 4, 2011
Traverse City Chocolate Festival/Martha?s Leelanau Cafe Belgian Beer Class & Tasting 4/4/11
Dining
Traverse City Chocolate Festival
Three years ago self-described chocoholic Barbara Disborough wrote “The Guide to Chocolate in the Grand Traverse Region.” Northern Michigan continues to grow in the number of artisan chocolate makers as well as the number of shops that offer high quality chocolate products.
A former respiratory therapist, Disborough is an aficionado of all things chocolate and has spent the past several years searching out the best the region has to offer. The book has become a popular compendium for visitors and locals alike and Disborough has been offering a variety of customized and personalized tasting events around the area.
In 2009 a group of chocolatiers asked Disborough if she would help them organize and promote a “chocolate festival” in Traverse City. “I was retired and had time on my hands so I agreed to help,” said Disborough. “At first I was just doing some basic promotion but before I knew it they had me organizing most of the event.”
Three years ago self-described chocoholic Barbara Disborough wrote “The Guide to Chocolate in the Grand Traverse Region.” Northern Michigan continues to grow in the number of artisan chocolate makers as well as the number of shops that offer high quality chocolate products.
A former respiratory therapist, Disborough is an aficionado of all things chocolate and has spent the past several years searching out the best the region has to offer. The book has become a popular compendium for visitors and locals alike and Disborough has been offering a variety of customized and personalized tasting events around the area.
In 2009 a group of chocolatiers asked Disborough if she would help them organize and promote a “chocolate festival” in Traverse City. “I was retired and had time on my hands so I agreed to help,” said Disborough. “At first I was just doing some basic promotion but before I knew it they had me organizing most of the event.”
©Copyright 2013 by Northern Express | Privacy Statement | Terms Of Use
