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, November 26, 2012

Raise a glass to Old Town's new Brewery Ferment

Dining Ross Boissoneau But if it’s all about the beer at a neighborhood bar, then maybe Brewery Ferment is on to something. The owners of Traverse City’s newest nightspot are hoping that the beers, plus the tavern’s location on Union Street south of Eighth, will make it both a neighborhood success and a draw for those navigating the downtown scene.
 
Monday, November 19, 2012

Taste Makers

Dining Rick Coates are a lot of schools of thought when it comes to preparing the Thanksgiving turkey. Many food experts suggest preparing two medium size birds (10 to 12 lbs) versus one large 20-plus pound turkey. Then there is the great stuffing in the bird versus not stuffing the bird debate.
 
Tuesday, November 13, 2012

Tasteful

Dining Ross Boissoneau “A stuffed meatball isn’t a meatball anymore. I wanted to go back to what I remember: fresh herbs, pesto, basil, garlic – what’s better?” The answer, as far as he was concerned, was nothing. That’s why the menu at Nonna’s isn’t overrun with ingredients.
 
Monday, November 5, 2012

Tasteful

Dining Ross Boissoneau She got a job in the coffee shop at Grand Traverse Resort, and within two years worked her way up to sous chef at Aeyrie, the resort’s restaurant at the top of the tower. That’s where she was working when Waldrup offered her a job as second-in-command at his new operation.
 
Monday, October 29, 2012

Tasteful

Dining Kristi Kates It was opened earlier this year by Jan Breithaupt and her son Scott, and it’s still going strong even as the leaves turn. It’s true - sweet treats know no season, especially when those treats are yogurt concoctions as good as those being offered at the new Mitten’s Frozen Yogurt Bar in Charlevoix.
 
Wednesday, October 24, 2012

Tasteful

Dining Ross Boissoneau But in the years since, their patrons have helped the restaurant evolve. While it still boasts some surprises, the Cedar Rustic Inn now specializes in what some might think of traditional food, such as pot roast and fried chicken, but all expertly prepared.
 
Monday, October 8, 2012

Taste Makers

Little Traverse Inn Gastro Pub

Dining Rick Coates Finding authentic “fish and chips” is not always an easy task as there are lots of “posers” out there. The Little Traverse Inn Gastro Pub located on the Leelanau Peninsula between Glen Lake and Leland (at the former North location) offers a signature fish and chips dish prepared in the English tradition.
 
Monday, October 1, 2012

Little Traverse Inn: Gastro Pub

Dining Rick Coates Fish and ChipsFinding authentic “fish and chips” is not always an easy task as there are lots of “posers” out there. The Little Traverse Inn Gastro Pub located on the Leelanau Peninsula betwee
 
Tuesday, September 25, 2012

Petoskey Brews

BREWERS HONE THEIR CRAFT AT BEARDS

Dining Rick Coates Petoskey is the latest to contribute to Michigan’s growing reputation as “The Great Beer State.” Just six weeks ago Beards Brewery opened on Howard Street in downtown. Later this week, a new venture, Petoskey Brewing, is expected to open in the Old Brewing Building on M-119 (around the corner from La Senorita).
 
Monday, September 5, 2011

Tastemakers:Tour du Terroir

Dining Rick Coates In past Epicurean Classic events many visitors looked for an opportunity to explore the region, but classes, dinners and parties filled up the day. This year, however, a Sunday, Sept. 11 bike tour and BBQ will make that exploration possible.
When Mark Dressler started envisioning how the Epicurean Classic would look seven-plus years ago, part of that vision was to incorporate the terroir (tare-wah) of the Grand Traverse Region into the dining event.
In its simplest translation, terroir is French for “land,” but it has come to mean a region the encompasses a specific wine or cuisine.
For the first five years, time prevented an organized tour of the region during the three-day Epicurean Classic. When the Classic’s major sponsor asked that the event be moved to their headquarters in southern Michigan three years ago, the reality of showcasing Northern Michigan’s beauty and bounty went with it.
 
Monday, September 5, 2011

A chance meeting led to ownership of Western Avenue Grill.

Dining Ross Boissoneau Mark and Matt Mattson took a circuitous path to restaurateuring – in particular the ownership of the Western Avenue Grill in Glen Arbor.
The two brothers grew up working in the restaurant industry, starting as busboys, eventually moving up the ladder to the point they were managing restaurants while in college.
They both switched gears after graduating, spending years in the auto industry. But the restaurant industry was in their blood, and they eventually found themselves back in the game with the Peninsula Grill on Old Mission Peninsula.
It was a chance meeting that then led to the pair purchasing the Western Avenue Grill in Glen Arbor. The duo was at a pub watching a football game and rooting for Ohio State (Matt’s alma mater) when they started good-naturedly bantering with another table. Among those patrons was Bill Milks, owner of the Western Avenue Grill.
“He asked us if we’d be interested in owning another restaurant, and we said, ‘No,’” said Mark.
 
Monday, September 5, 2011

Epicurean Classic Returns To TC‘s Warehouse DIstrict

Dining Rick Coates After a three-year hiatus the Epicurean Classic returns home to Traverse City this weekend, September 8-11. The four-day food affair left Traverse City in 2008 when title sponsor, Whirlpool, requested the event take place near its corporate headquarters in Benton Harbor.
“I am excited to see the event return to Traverse City,” said Mark Dressler, founder and organizer. “We ran out of space at the Great Lakes Culinary Institute and Whirlpool offered their facilities. Their location was close to Chicago so we gave it a try, but this event belongs in Traverse City.”
 
Monday, August 29, 2011

Free for the Homies: Local Fest TC

Dining Kristi Kates “Local Fest TC 2011” is what Christopher “Wink” Winkelmann calls it - and fun is what both locals and visitors alike call it. It’s a free festival on the way to you and yours this Labor Day weekend - that’s right, free - and it’s set to be chock-full of music, food, vendors, and did we mention fun?
“This is a fantastic way to close out your summer and support your community at the same time,” Winkelmann enthuses.
Founded and put together by Winkelmann - who also fronts the local band Soul Patch - and friend Ryan MacManus (of TC’s Loading Dock), the event was conceived as a free festival “for the locals,” as Winkelmann puts it.
“At the time, I owned and operated Home Grown Organic Eatery and was doing the Soul Patch thing as well,” he explains, “so I told Ryan I would talk with my friends in the food/music/festival scene and put a lineup together of all Northern Michigan and greater Traverse City talent, and get everybody on board for food vendors. Ryan then added to the list and the idea. We put the final touches on and had a great all-day, free event for the community, by the community, in a very central location in our beautiful city. Every single musician, sound engineer, food vendor, and craft vendor is there on their own time and merit.”
 
Monday, August 22, 2011

Healthy Alternatives

Dining Kristi Kates “I think that sometimes people just buy an item because they saw it on television,” chuckles Healthy Alternatives founder/owner Wade Kelso, whose store has become a beacon of - as indicated by the store’s name - healthy products for people in the Petoskey/Harbor Springs area and beyond.
But these products aren’t things you’ll see hyped on the cable channels, with candy-colored sugar coating or questionable artificial flavors or additives; Kelso’s inventory consists of products aimed at keeping body and mind fit and well through the store’s selection of organic food and beverage items as well as vitamins, supplements, teas, and even beauty/cleansing products.
“The most common thing that I see people coming in for are simply too-aggressive promise of cures seen on commercials or read in articles,” Kelso says, “while what we are selling is really just improved nutrition and better quality of life.”
 
Monday, August 22, 2011

Tastemakers:Saveur Thyme at the hearth & Vine/ Tandem Ciders Smackentosh

Dining Rick Coates Saveur Thyme at the Hearth & Vine
After two weeks of highlighting Chef Mario Batali’s love affair with Northern Michigan in Tastemakers and Bottoms Up, we find the chef still on his self-imposed PR campaign for the region.
Last week Batali appeared on ABC’s Good Morning America program after GMA viewers selected the Sleeping Bear Sand Dunes region as the “Most Beautiful Place In America.” A camera crew followed Batali around earlier this summer as he highlighted some of his favorite places. When the results of the balloting were announced, Batali Skyped the show, answering questions from the host about Northern Michigan. In addition he had his New York culinary team prepare some of his favorite Northern Michigan dishes for the show hosts to sample.
One of the places Batali raved about was the Saveur Thyme at the Hearth & Vine, located on the grounds of the Black Star Farms Winery. Owned by Chef Paul Carlson and his wife Susan, Hearth & Vine is a cozy cafe and wine bar featuring gourmet wood-fired pizzas, delicious soups, salads, sandwiches, and more. Batali told viewers that Hearth & Vine is one of “his go to places” when he and his family visit Northern Michigan. He let viewers also know that he “spends his entire summer in paradise.”
 
 
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