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, April 25, 2011

Grain Train

Dining Kristi Kates 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.”
 
Monday, April 25, 2011

Bay Burger

Dining Kristi Kates 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.
 
Monday, April 25, 2011

50 years of Stafford‘s hospitality

Dining Rick Coates 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.
 
Monday, April 25, 2011

Tastemakers: Food for Thought home canning? Schmohz Brewery Brewers Six

Dining Rick Coates 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.
 
Monday, April 18, 2011

Tastemakers: Lulu‘s Bistro Short‘s Beer Dinner/ Short‘s Black Licorice Lager

Dining Rick Coates 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.
 
Monday, April 11, 2011

Tastemakers: Stafford‘s Perry Hotel Titanic Dinner/ Sexy Red 4/11/11

Dining Rick Coates 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.
 
Monday, April 4, 2011

Traverse City Chocolate Festival/Martha?s Leelanau Cafe Belgian Beer Class & Tasting 4/4/11

Dining Rick Coates 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.”
 
Monday, April 4, 2011

22 Vines & Wines 4/4/11

Dining Ross Boissoneau 22 Vines and Wines: A taste of Asia in Leelanau County
By Ross Boisonneau
The cows probably wouldn’t recognize the milking area anymore.
Nor would Rich Van Steenis’s former clients recognize him.
Van Steenis, a former real estate developer and community planner, has
developed his own property at the Hilltop shops just off
M-22 south of Suttons Bay. Home over the years to various entities, now it
boasts a unique restaurant combining Thai food, pizza and more: 22 Vines
and Wines Cafe and Market.
 
Monday, March 28, 2011

Boyne Citys Wine Emporium 3/28/11

Dining Kristi Kates Building Up a Business: Boyne City’s Wine Emporium and Market
By Kristi Kates
Revamping a building into a new business can offer up challenges that are completely unexpected. Just ask Ed Brehm, who opened Boyne City’s Wine Emporium and Market late last year. While he and his wife, Kristine Brehm, were accustomed to the usual week-to-week tests of running a business, the expansion of their Boyne Country Provisions store into a new division presented a few surprises that almost threw them off track - but not quite.
 
Monday, March 28, 2011

Tastemakers: Cafe Sante New Holland Brewing Spirit & Beer Dinner/ Avery Brewing The Reverend Belgian Quadruple Ale 3.28/11

Dining Rick Coates Café Santé New Holland Brewing Spirit and Beer Dinner
At some point Michigan is going to have to address several of its archaic alcohol laws if it wants to be competitive with other states. One example is the inability to sample products at retail outlets, especially high end spirits and wines. Several states allow retailers to have sampling events or a tasting bar aiding in the decision making process which makes investing in $50 bottles of wine or $80 bottles of spirits easier.
In Michigan, consumers either have to take the word of the retailer or go to a tasting dinner at a restaurant like the one Café Santé in Boyne City is hosting on Tuesday April 5. The New Holland Brewing Spirit and Beer Dinner will feature a seven course tasting that will include a combination of their beers and spirits line.
 
Monday, March 28, 2011

The Roadhouse 3/28/11

Dining Danielle Horvath The Roadhouse:Benzie County’s South of the Border Connection
By Danielle Horvath
Voted number one for Mexican fare and Best Happy Hours in Benzie County, the Roadhouse Mexican Bar & Grill is heading into its 10th year of offering great consistently fresh-made food served up by a friendly staff in a fun atmosphere.
From their homemade salsa and sauces – now sold in area stores – to their entrées and appetizers using authentic recipes by Chef Miguel, to the house signature Don Juan Margarita, to a variety of Mexican beers from Dos Equis to Negra Modelo, the Roadhouse has what it takes to draw dinner crowds year-round.
 
Monday, March 21, 2011

Mana 3/21/11

Dining Ross Boissoneau The Magic of Mana
By Ross Boissoneau
With two n’s, the word manna is the bread from heaven. With one n, mana is the substance of the soul, or by another definition, what magic is made of.
Put it all together, and you get Mana, the new restaurant at the Mercado shops of the Grand Traverse Commons.
Ralph Humes, formerly one of the principals at the Soul Hole, opened his new eatery at Building 50 just a month ago. He’s already settling into a routine, open from 11 to 6 Monday through Saturday.
But don’t think that means the food is routine. His menu, posted on the giant board behind his counter, is in a state of constant refinement, but it includes such fare as pulled pork sandwiches and Drunken Peach Cobbler, along with vegetarian choices.
 
Monday, March 21, 2011

Tastemakers: Great Lakes Whitefish Cookbook/ Bell‘s Oberon Ale 3/21/11

Dining Rick Coates Great Lakes Whitefish Cookbook
The Michigan Sea Grant program has released a new cookbook, Wild Caught
and Close to Home: Selecting and Preparing Great Lakes Whitefish. The book
celebrates the Great Lakes whitefish with recipes, cooking techniques and
chef insights. It was edited by Chef Chris Kibit, a professor at the
Northern Michigan University hospitality and culinary management program,
along with his colleague Chef Deborah Pearce.
 
Monday, March 14, 2011

Tastemakers: North Peak Brewing Irish Stout Stew/ Arbor Brewing Company Michael Faricy‘s Stout

Dining Rick Coates North Peak Brewing Irish Stout Stew
North Peak Brewing Company is celebrating their 15th Annual Irish Fest in
grand style. Fresh off hosting the 32nd Annual St. Patrick’s Parade and
the Lucky Leprechaun Ball this past weekend and with a full day of
celebrating planned on Thursday in honor of St. Patrick’s Day, North Peak
plans to keep honoring Irish traditions through the weekend with a special
menu and beer offerings. 
 
Monday, March 7, 2011

Tastemakers: Alpine Tavern & Eatery Corned Beef Hash Skillet/Bell‘s Two Hearted Ale

Dining Rick Coates Alpine Tavern & Eatery Corned Beef Hash Skillet
This is the season when corned beef enjoys much popularity on Irish themed menus here in America. Despite the fact that corned beef has no connection to the roots of St. Patrick’s Day and has never been considered a national dish in Ireland, its popularity with Irish Americans dates back to the 1800s when Irish immigrants in the northeast substituted corned beef for the traditional bacon (thick cut ham similar to Canadian bacon) in their boiled dinner.
There is no historical evidence that corned beef was even “invented” in Ireland; the practice of brining meats has been found throughout many European cultures. Even in America early settlers brined meats in the fall and so corned beef found its way on several kitchen tables regardless of one’s cultural heritage. In fact in 1861 President Abraham Lincoln served corned beef at his inaugural dinner, which at that time was always in early March. Corned beef was also popular at many springtime formal dinners during that era including the Easter table.
 
 
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