Northern Express - Dining http://www.northernexpress.com/michigan/articles.sec-152-1-dining.html <![CDATA[Welcome to Dinner at the Glenwood - ]]> “One of our customers, now in her 90s, worked here as a busser when she was 14,” said Ervin. “Preserving history is important to us and we’ve tried to keep the building as it was back in the early days. The historic charm of the restaurant, along with the great food and service, really make The Glenwood special.]]> <![CDATA[Welcome to the Lunch Box - ]]> “There were three reasons,” Julie recalled with a smile. “First, it was the era of the Atkins Diet and you couldn’t give a donut away. And I got tired of getting up in the middle of the night to get the pastries ready for the morning crowd. Finally, I topped 268 pounds.]]> <![CDATA[Round’s serves hometown from scratch - ]]> As it turns out, the name is more than just a comment on the architecture. The diner on Eighth Street just west of Garfield started out as Jeff ’s Grill in 1947, then it became the Circle Inn. When Bill Round bought it in 1957, he renamed it Round’s Circle Inn.]]> <![CDATA[Endless Flavors and Horizons at Blu - ]]> Typically, there are six to eight entrée selections, a like number of appetizers, and several salads. If you don’t see something on the menu that appeals to you, or you’d like to mix and match ingredients from different dishes, the Chamberlains and their staff are happy to accommodate you.]]> <![CDATA[Blue Caribou Set for Second Summer - ]]> THE MENU The Chorleys note that, when people are vacationing, they often wake up later, but they still want breakfast. So, no matter the time of day, customers can choose from the entire menu.]]> <![CDATA[Randy’s Diner Serves Comfort Food for Almost Two Decades - ]]> Lunchtime staples like burgers, sandwiches and wraps come in a variety of combinations like the jalapeno popper burger; the BLT egg burger; a grilled veggie pita with sauerkraut, cheddar cheese and olives; and a gyro with seasoned meat, feta and red onion, with cucumber feta sauce.]]> <![CDATA[Rolling Farms Offers Fresh, Tasty Bounty From the Land - ]]> “We have lettuce, potatoes, squash, pumpkins, berries, corn,” says Roller. “We use it all here or donate it to Father Fred. Food should be a right, not a privilege. We grow some extra things (for donations) like honeydew, cantaloupe, beans, snap peas. Plant it, grow it, use it,” Roller says with a smile.]]> <![CDATA[Vernales Set for Second Summer - ]]> Timing is everything. Just ask Joe Guthrie and Keith Lynch. When a vacant restaurant on M-119 between Petoskey and Harbor Springs was for sale about 15 years ago, the two long-time friends and restaurant/ hospitality veterans joked about buying it. Still, they knew the time wasn’t right.]]> <![CDATA[Charlevoix Tap Room Continues Its Growth - ]]> THE MENU With 32 taps — soon to be 40 — there’s something for every beer drinker. Bell’s of Kalamazoo and Atwater of Detroit kick things off.]]> <![CDATA[Elberta Nightspot a Community Landmark - ]]> It really was an actual shed – or a shack, to hear manager Becky Hunt tell it – which served as a general store, post office and headquarters for the Benzie County Fruit Exchange over the years. And, yes, it did stock cabbage for rail shipment in the 1930s.]]> <![CDATA[American Pub Comfort Food at State Street Grille - ]]> THE SCENE With its dark woods and numerous windows, the interior is warm and inviting, especially if you like sports; 10 large flat screen TVs ring the room, tuned to different sports channels. The bar uses the Soundog app to allow patrons at any table to listen to whichever program they like through their mobile phone or tablet.]]> <![CDATA[Martha Sets the Table in Suttons Bay - ]]> THE SCENE When Ryan first moved to the area, she began waiting tables at the Leland Lodge, then later at The Cove. Then, for 20 years she was the head of food service at Leland Schools, but during her summers off, she continued to work in area restaurants.]]> <![CDATA[Restaurant Roundup - ]]> <![CDATA[Destination Dining - ]]> WHY: If you want fresh fish, this is the place to go. Brown’s Fisheries sends out the boats every morning and, if they don’t catch anything, The Fish House stays closed.]]> <![CDATA[Bigger is Better at Full Moon - ]]> For Mark Nelson, the jump from small pizzeria to full size restaurant — complete with bar — wasn’t an easy one.]]> <![CDATA[Frostbite Saturday Bites Back in Manistee - ]]> “Manistee is well known for its buskers,” he said. “By that, I mean musicians that roam the streets and stores, people who perform for the community to enjoy. We will probably have about 15 musicians throughout the downtown area.”.]]> <![CDATA[Tap Room Replaces Union Cantina - ]]> The restaurant group is a partnership between brothers Matt and Mark Davies and their wives Patty and Jenny. The four decided to close their Mexican-themed Union Cantina in downtown Traverse City and reopen it as Union Tap & Grill, which Matt Davies says better fits both the area and the company’s other holdings.]]> <![CDATA[Maddy’s 31 Sets the Table - ]]> Their location along the main route from Traverse City to Interlochen, Honor and beyond is a definite plus, but Maddy’s 31 has much more to recommend it than its spot on US 31 just east of Interlochen corners.]]> <![CDATA[A New Tradition at McGee's - ]]> marinated wings and risotto tater tots. Among the entrees are items from the waters —ahi tuna tacos with mango avocado relish, beer battered cod and pan-seared salmon — and from the pasture there’s veal meatloaf, bistro filet, New York strip, and bangers and mash with veal sausage and white cheddar mashed potatoes.]]> <![CDATA[Nutrition Is Key Weapon in Battling Cancer - ]]>