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, August 16, 2010
Tastemakers: Traverse City Wine & Art Festival
Dining
Traverse City Wine & Art Festival
A couple of weeks ago I attended the Paella in the Park in Traverse City and a friend of mine from out of state joined me. He laughed when I told him it was all local wine from the Old Mission Peninsula. But I countered, listing the major awards wineries in the region have won at international tasting competitions. He came back with a response I hear a lot: “Okay, so you make great white wines up here, but I am a red wine drinker and your reds...” Before he could finish I escorted him to the Peninsula Cellars table so he could taste their 2005 Cabernet Franc.
A couple of weeks ago I attended the Paella in the Park in Traverse City and a friend of mine from out of state joined me. He laughed when I told him it was all local wine from the Old Mission Peninsula. But I countered, listing the major awards wineries in the region have won at international tasting competitions. He came back with a response I hear a lot: “Okay, so you make great white wines up here, but I am a red wine drinker and your reds...” Before he could finish I escorted him to the Peninsula Cellars table so he could taste their 2005 Cabernet Franc.
Monday, August 16, 2010
Jolly‘s in Petoskey
Dining
Cookie Magic: Jolly’s opens in Petoskey
By Kristi Kates
“When you say the word ‘Petoskey’ downstate, it’s like throwing magic
in the air,” says Jolly’s Cookies and Cafe founder and owner Keith
Jolly. “People always get that dreamy look on their face. What’s not
to love about the Petoskey area? The scenery is spectacular, the local
people are a delight - it’s all here.”
By Kristi Kates
“When you say the word ‘Petoskey’ downstate, it’s like throwing magic
in the air,” says Jolly’s Cookies and Cafe founder and owner Keith
Jolly. “People always get that dreamy look on their face. What’s not
to love about the Petoskey area? The scenery is spectacular, the local
people are a delight - it’s all here.”
Monday, August 9, 2010
An evening with Mario
Dining
An Evening with Mario: A Reservation For 2,300, Please!
By Rick Coates
Sam Porter is fresh off his successful first-ever Paella In The Park event last Friday in Traverse City which attracted a sold-out crowd of 1,500. Porter has no time to celebrate as he conducts another first-time event, “An Evening With Mario Batali,” that is expected to attract 2,300 for dinner.
The event is being co-produced by Porterhouse Productions and the National Writers Series. It will take place on the historic front lawn of the Village at Grand Traverse Commons this Saturday, August 14, from 5 to 10 p.m. Tickets range from $35 to $99 (the more expensive the ticket the closer to the stage one sits).
“This is a very fantastic event that starts with the generosity of Mario Batali,” said Porter. “Mario is donating his time and the net proceeds will go the scholarship fund that the National Writer Series has set up.”
Porter says there are “so many aspects of this event” that he is concerned some may not understand what they get for the ticket price.
“There are several components to this evening. First all, everyone is going to be well fed as all tickets include all 10 dishes being prepared from recipes inspired by Mario’s cookbooks,” said Porter.
“There will be a cash bar that will feature local wines and beers. When you purchase your first glass of wine you keep that glass and take it home, it is really nice stemware. For the beer we have canning jars but we are asking that you donate those back as they are going to a youth program to teach canning.”
By Rick Coates
Sam Porter is fresh off his successful first-ever Paella In The Park event last Friday in Traverse City which attracted a sold-out crowd of 1,500. Porter has no time to celebrate as he conducts another first-time event, “An Evening With Mario Batali,” that is expected to attract 2,300 for dinner.
The event is being co-produced by Porterhouse Productions and the National Writers Series. It will take place on the historic front lawn of the Village at Grand Traverse Commons this Saturday, August 14, from 5 to 10 p.m. Tickets range from $35 to $99 (the more expensive the ticket the closer to the stage one sits).
“This is a very fantastic event that starts with the generosity of Mario Batali,” said Porter. “Mario is donating his time and the net proceeds will go the scholarship fund that the National Writer Series has set up.”
Porter says there are “so many aspects of this event” that he is concerned some may not understand what they get for the ticket price.
“There are several components to this evening. First all, everyone is going to be well fed as all tickets include all 10 dishes being prepared from recipes inspired by Mario’s cookbooks,” said Porter.
“There will be a cash bar that will feature local wines and beers. When you purchase your first glass of wine you keep that glass and take it home, it is really nice stemware. For the beer we have canning jars but we are asking that you donate those back as they are going to a youth program to teach canning.”
Monday, August 9, 2010
Chez Peres
Dining
Chez Peres offers French comfort food
By Al Parker
French cuisine often conjures up images of white linen tables, a pretentious maitre d and entrees smothered in thick, creamy, calorie-laden sauces.
Kick those concepts to the Lake Avenue curb when you visit Traverse City’s newest French bistro, Chez Peres.
“Our food is elegant, but very much down to Earth,” says chef Keil Moshier.
By Al Parker
French cuisine often conjures up images of white linen tables, a pretentious maitre d and entrees smothered in thick, creamy, calorie-laden sauces.
Kick those concepts to the Lake Avenue curb when you visit Traverse City’s newest French bistro, Chez Peres.
“Our food is elegant, but very much down to Earth,” says chef Keil Moshier.
Monday, August 9, 2010
Tastemakers: Mario Batali‘s Molto Gusto/ Market fresh mixology
Dining
Mario Batali’s “Molto Gusto”
The world’s third best-selling book of all time after the bible and the dictionary is the “Better Homes and Gardens New Cook Book” with more than 30 million copies sold since it was first released in 1930. Cookbooks represent a large market share in the book publishing industry with sales in 2010 about $1 billion in the United States alone. Industry studies show that about 40% of Americans “collect” cookbooks and the average household has at least 20 cookbooks.
One of the top cookbook authors out there today is Mario Batali. While Batali’s fame from his years on the Food Network coupled with him being one of the top restauranteurs in America has given him celebrity status, the popularity of his cookbooks goes beyond that. Batali will be the next writer/author in the popular National Writers Series this Saturday in Traverse City.
Batali’s success in authoring bestselling cookbooks might start with his celebrity but ultimately the practicality and functionality of the recipes within his books give him longevity in a crowded field. His latest effort, “Molto Gusto,” is a collection of recipes primarily from his popular NY eatery Otto Enoteca Pizzeria.
The world’s third best-selling book of all time after the bible and the dictionary is the “Better Homes and Gardens New Cook Book” with more than 30 million copies sold since it was first released in 1930. Cookbooks represent a large market share in the book publishing industry with sales in 2010 about $1 billion in the United States alone. Industry studies show that about 40% of Americans “collect” cookbooks and the average household has at least 20 cookbooks.
One of the top cookbook authors out there today is Mario Batali. While Batali’s fame from his years on the Food Network coupled with him being one of the top restauranteurs in America has given him celebrity status, the popularity of his cookbooks goes beyond that. Batali will be the next writer/author in the popular National Writers Series this Saturday in Traverse City.
Batali’s success in authoring bestselling cookbooks might start with his celebrity but ultimately the practicality and functionality of the recipes within his books give him longevity in a crowded field. His latest effort, “Molto Gusto,” is a collection of recipes primarily from his popular NY eatery Otto Enoteca Pizzeria.
Friday, August 6, 2010
Blue Slipper Bistro
Dining
A colorful past lingers at the Blue Slipper Bistro
By Danielle Horvath
From it’s early beginnings in the 1880s as a horse stop on the way to Arcadia, to the turn-of-the-century Manistee Brewery Co., to a lively brothel in the ‘30s, the Blue Slipper in Onekama has had many colorful owners in it’s 100-plus year history. Purchased in 1999 by Brian and Chris Kissel, today it remains a popular stop for locals and tourists alike.
The Kissels brought years of restaurant experience and a face-lift to the former biker bar, adding “Bistro” to the name.
By Danielle Horvath
From it’s early beginnings in the 1880s as a horse stop on the way to Arcadia, to the turn-of-the-century Manistee Brewery Co., to a lively brothel in the ‘30s, the Blue Slipper in Onekama has had many colorful owners in it’s 100-plus year history. Purchased in 1999 by Brian and Chris Kissel, today it remains a popular stop for locals and tourists alike.
The Kissels brought years of restaurant experience and a face-lift to the former biker bar, adding “Bistro” to the name.
Friday, August 6, 2010
Tastemakers: Green Plate Challenge/Bell‘s 9000
Dining
Green Plate Challenge
This is a really cool concept, the Green Plate Challenge, where four Benzie County restaurants are not really competing, but challenging each other to better connect with local farmers and local products.
The Challenge creator is Jim Barnes of Crystal Lake Catering. Barnes was one of the pioneers in the Benzie culinary scene to incorporate local products into his menu during stints as chef/owner of both Northern Delights Cafe and The Roadhouse. “There are several components to this challenge from developing better relationships with area farmers and restaurateurs as well as to improve culinary skills, help to develop new customers and also encourage servers to be better informed on the local items they offer,” said Barnes.
Here is how the challenge works: Each eatery is featuring a menu item everyday with ingredients 90% sourced from within 100 miles of their restaurant. “Purchasing food products locally has not been the most common way of purveying food for our local restaurant industry,” said Barnes.
This is a really cool concept, the Green Plate Challenge, where four Benzie County restaurants are not really competing, but challenging each other to better connect with local farmers and local products.
The Challenge creator is Jim Barnes of Crystal Lake Catering. Barnes was one of the pioneers in the Benzie culinary scene to incorporate local products into his menu during stints as chef/owner of both Northern Delights Cafe and The Roadhouse. “There are several components to this challenge from developing better relationships with area farmers and restaurateurs as well as to improve culinary skills, help to develop new customers and also encourage servers to be better informed on the local items they offer,” said Barnes.
Here is how the challenge works: Each eatery is featuring a menu item everyday with ingredients 90% sourced from within 100 miles of their restaurant. “Purchasing food products locally has not been the most common way of purveying food for our local restaurant industry,” said Barnes.
Monday, August 2, 2010
Cafe Sante
Dining
Café Santé brings a taste of Europe to Boyne City
By Kristi Kates
If you’re at all familiar with the Red Mesa Grill in Boyne City (and
if you’re not, you should be), then you’ll be thrilled to hear that
the folks behind that favorite restaurant destination have added
another café to the local scene.
By Kristi Kates
If you’re at all familiar with the Red Mesa Grill in Boyne City (and
if you’re not, you should be), then you’ll be thrilled to hear that
the folks behind that favorite restaurant destination have added
another café to the local scene.
Monday, August 2, 2010
Tastemakers: Paella in the Park
Dining
Paella In The Park
When organizers of the Epicurean Classic decided to move the popular
food and drink celebration from Traverse City to southwest Michigan,
the food festival pantry in the region seemed pretty empty. That was
two years ago, and now a host of gourmand events have sprouted up
throughout the year fully stocking the Northern Michigan culinary
cupboard.
When organizers of the Epicurean Classic decided to move the popular
food and drink celebration from Traverse City to southwest Michigan,
the food festival pantry in the region seemed pretty empty. That was
two years ago, and now a host of gourmand events have sprouted up
throughout the year fully stocking the Northern Michigan culinary
cupboard.
Monday, July 26, 2010
Soul Hole
Dining
Soul Hole Serves Up Southern Comfort
By Al Parker
If you leave Traverse City’s Old Town tourists strolling along Union
Street and step into The Soul Hole, it’s easy to imagine that you’re
actually sliding into a cozy eatery in Baton Rouge, Mobile or Biloxi.
The warm paprika-colored ambience, cool jazz/blues sounds and
down-home Southern soul food make the place a welcome change from
national chain food choices.
By Al Parker
If you leave Traverse City’s Old Town tourists strolling along Union
Street and step into The Soul Hole, it’s easy to imagine that you’re
actually sliding into a cozy eatery in Baton Rouge, Mobile or Biloxi.
The warm paprika-colored ambience, cool jazz/blues sounds and
down-home Southern soul food make the place a welcome change from
national chain food choices.
Monday, July 26, 2010
Tastemakers: Amical‘s Duck Breast w/Cherry Stout/ Short‘s Brewery Huma-Luma-Licious IPA
Dining
Amical’s Duck Breast w/Cherry Stout
One of the really cool things about the Traverse City Film Festival are the impromptu post film discussions that take place around town. Either with friends or total strangers, lively discussions take place over cocktails or dinner, and one of many great gathering places is Amical right next to the State Theatre.
I stopped in last week to catch the buzz on the Film Festival. since I was dining alone, I sat at the bar. Seated next to me was a producer in town working with Carter Oosterhouse (the sexy handyman from the HGTV show Carter Can and a model for numerous commercials). Also next to me was a recent transplant to the region from Texas as a result of growth in the oil and gas industry in Northern Michigan. While both were interested in the Film Festival, conversation quickly turned to their frustrations on how early stores closed in downtown TC (that is an article for another issue).
As has been the case since Dave Dennison opened Amical 16 years ago, my dining experience was exceptional. It started with my server/bartender Erica; new to town and only in her second week on the job, she handled herself as if she had been at Amical since the place opened. Amical was packed and Erica never missed a beat, making drinks and waiting on those in the bar area by herself. She was very knowledgeable of the menu and was able to guide myself and those around me in making our selections.
One of the really cool things about the Traverse City Film Festival are the impromptu post film discussions that take place around town. Either with friends or total strangers, lively discussions take place over cocktails or dinner, and one of many great gathering places is Amical right next to the State Theatre.
I stopped in last week to catch the buzz on the Film Festival. since I was dining alone, I sat at the bar. Seated next to me was a producer in town working with Carter Oosterhouse (the sexy handyman from the HGTV show Carter Can and a model for numerous commercials). Also next to me was a recent transplant to the region from Texas as a result of growth in the oil and gas industry in Northern Michigan. While both were interested in the Film Festival, conversation quickly turned to their frustrations on how early stores closed in downtown TC (that is an article for another issue).
As has been the case since Dave Dennison opened Amical 16 years ago, my dining experience was exceptional. It started with my server/bartender Erica; new to town and only in her second week on the job, she handled herself as if she had been at Amical since the place opened. Amical was packed and Erica never missed a beat, making drinks and waiting on those in the bar area by herself. She was very knowledgeable of the menu and was able to guide myself and those around me in making our selections.
Monday, July 19, 2010
Johan‘s
Dining
Johan’s : A New Look for an Old Favorite
By Kristi Kates
New cathedral ceilings, bright and airy surroundings, more indoor seating, air conditioning, and outdoor patio tables are just a few of the offerings at the brand-new Johan’s location in Harbor Springs. Locals and visitors alike had been keeping an eye on the bakery’s remodel for the past several months, as the old Johan’s building was transformed into a gleaming new Johan’s worthy of their legendary donuts and other “must-have” baked goods.
“Even though the previous building was quaint, the new customers are in awe of the new store and all it has to offer,” says Johan’s Harbor Springs manager Kathy King.
By Kristi Kates
New cathedral ceilings, bright and airy surroundings, more indoor seating, air conditioning, and outdoor patio tables are just a few of the offerings at the brand-new Johan’s location in Harbor Springs. Locals and visitors alike had been keeping an eye on the bakery’s remodel for the past several months, as the old Johan’s building was transformed into a gleaming new Johan’s worthy of their legendary donuts and other “must-have” baked goods.
“Even though the previous building was quaint, the new customers are in awe of the new store and all it has to offer,” says Johan’s Harbor Springs manager Kathy King.
Monday, July 12, 2010
Park Place Cafe
Dining
Cadillac’s Park Place Café offers star power on a shoestring
By Al Parker
So you’re getting ready to launch a new eatery and there are certain
essentials you need to open the doors, right?
Gotta’ have a stove or large tabletop grill, of course. Maybe a deep
fryer and spacious oven too.
By Al Parker
So you’re getting ready to launch a new eatery and there are certain
essentials you need to open the doors, right?
Gotta’ have a stove or large tabletop grill, of course. Maybe a deep
fryer and spacious oven too.
Monday, July 12, 2010
Tastemakers: Green Cuisine
Dining
Green Cuisine
It was an impressive sight during the first Green Cuisine event in 2006. Event co-founder Timothy Young gathered the 200 guests in attendance around him and said, “Let me show you how much trash this event produced,” he opened up the palm of his hand to reveal a couple of small pieces of non-recyclable plastic. But creating a “zero-waste” event was only one aspect of Green Cuisine.
“A big goal is to have an event that creates networks between local people and our incredibly rich local food system,” said Young. “We didn’t want to start just another festival.
This is an event with a mission. This is a chance for local friends and neighbors to come meet the heroes behind the food that they love and appreciate.”
It was an impressive sight during the first Green Cuisine event in 2006. Event co-founder Timothy Young gathered the 200 guests in attendance around him and said, “Let me show you how much trash this event produced,” he opened up the palm of his hand to reveal a couple of small pieces of non-recyclable plastic. But creating a “zero-waste” event was only one aspect of Green Cuisine.
“A big goal is to have an event that creates networks between local people and our incredibly rich local food system,” said Young. “We didn’t want to start just another festival.
This is an event with a mission. This is a chance for local friends and neighbors to come meet the heroes behind the food that they love and appreciate.”
Monday, July 5, 2010
Tastemakers: Brownwood Farms Festival Cherry Butter/ Bacardi Torched Cherry
Dining
Brownwood Farms Festival Cherry Butter
Brownwood Farms is celebrating their 65th anniversary this year. When they started in 1945 along the shores of Torch Lake, one of their first products was a cherry butter. Now, to celebrate the National Cherry Festival, Brownwood has launched Festival Cherry Butter.
Brownwood Farms is celebrating their 65th anniversary this year. When they started in 1945 along the shores of Torch Lake, one of their first products was a cherry butter. Now, to celebrate the National Cherry Festival, Brownwood has launched Festival Cherry Butter.
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