Northern Express - Dining http://www.northernexpress.com/michigan/articles.sec-152-1-dining.html <![CDATA[Gourmet by the Bay - ]]>

Come Labor Day, Harbor Springs could call it good. Instead, the quaint resort town steps it up with its annual Taste of Harbor Springs, an extensive lineup of culinary tastings on its waterfront. Immersed in the crisp fall air and falling leaves, the Taste also offers plenty of friendly mingling with fellow foodies, who are often wrapped up in their plush fleece coats.

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<![CDATA[Betsie Bay’s Gem of a Grille - ]]>

When Jill Weide and Dale Evans swapped the rat race for a slower pace, they chose Northern Michigan. They retired, moved from Virginia, and bought a small cafe for sale overlooking Betsie Bay between Frankfort and Elberta.

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<![CDATA[Pub Fare With a Twist - ]]> For entrées, the baked salmon is moist and flavorful. Rustic mac and cheese includes cappicola, caramelized onion, and one, two, three cheeses (gruyere, sharp cheddar and Parmesan). The signature tomato pasta is made in-house and includes chicken, beer-braised sausage, goat cheese and a smoked blush sauce.]]> <![CDATA[Viva La Vivio's! - ]]> Don’t forget about pizza. Oswald says Vivio’s has largely built its reputation on the quality of its pies. Pepperoni, sausage and mushrooms top the favorite ingredients, but Vivio’s also mixes in feta cheese, artichoke hearts, and even shrimp..]]> <![CDATA[Sleeping Bear Farms is Sweet on Mead - ]]> “I can’t think of another winery in the state that is like us,” Jones said. “We have our own press to squeeze fresh juice from local grapes, pears and cherries for our honey and fruit meads. We combine Northern Michigan’s excellent wine grapes with different varieties of honey made from our bees.]]> <![CDATA[‘In the People Business, Serving Food’ - The Bennethums are up north where they belong.]]>

For years, Jeff and Cheryl Bennethum ran Jeffrey’s Northern Inn near Detroit. With its rustic décor and menu harking to the north woods, it was a hit. Only thing is, it was far from the locale it emulated. And far from where their hearts dictated they eventually relocate.

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<![CDATA[BLTs… and a Whole Lot More - ]]>

After naming their restaurant Edany BLT, owners Eddie and Dani Walker ran into a bit of a marketing problem.

The name – a combination of their names and the first letters of “breakfast/lunch/to go” – prompted many to order a bacon/lettuce/tomato sandwich.

“People said, ‘Wow, you must have a great BLT,’” said Eddie Walker. “We didn’t even have it on the menu.”

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<![CDATA[Seriously Sweet Donuts Hit TC - ]]> The biggest flavor gamble is also a best seller: The shop’s Mackinaw Bacon Maple Long John is just exactly what it sounds like. The maple-flavored long john is indeed topped with a strip of bacon, melding smoky, sweet, and savory in each bite..]]> <![CDATA[Benzonia's Roadhouse - Authentic Mexican Food ]]> Start with an appetizer. There are the usual suspects like bean dip with cheese and chorizo, queso dip with cilantro, and guacamole. If you want something a little more unique, try Miguel’s Award-Winning Wings. Not sure what the award was, but with mango BBQ sauce or house red sauce complemented by blue cheese dressing, it doesn’t matter.]]> <![CDATA[Quay: Charlevoix’s New Dining Destination - ]]> On the third floor, the open-air bar features a great view. The view extends to the second floor as well, where the menu reflects what Hodgson calls New American cuisine. Steaks and fish are featured as is pork, chicken and lamb; with sandwiches, soups, salads, and wraps available for lunch.]]> <![CDATA[One Delicious Drip - ]]> It took 10 years of travel, but what Danielle Charles and Mike Davies brought back to Petoskey was no ordinary souvenir. Instead, the couple built and opened , their homage to artisanal baking, old-world drinking chocolates, and handcrafted coffee brewing methods that echo a vintage laboratory experiment.]]> <![CDATA[Cru Cellars: Frankfort’s Epicurean Gem - Frankfort has hit the wine/beer/food lottery with a little place called Cru Cellars.]]>

Jen and Torrey Bingham, owners of the award-winning Tampa wine bar of the same name, opened its northern counterpart last year. Jen is a certified sommelier with an advanced certificate in wines and spirits. She has been featured in publications like Wine Spectator, Sommelier Journal, and the Chicago Sun-Times, among others.

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<![CDATA[Roaming Harvest Expands to Restaurant - ]]> Roaming Harvest, one of the first food trucks parked at Traverse City’s Little Fleet restaurant, now has a sister store that stays put.]]> <![CDATA[Pellston’s Gourmet Oasis - When it comes to sourcing ingredients, Nancy Kelly is not afraid to go out of her way … way out of her way.]]> Seasonal starters share space with interesting salads, expertly cooked meats, and house made desserts. Special gourmet dinners and wine tasting dinners are offered regularly. And vegan, vegetarian, and gluten-free options are also available with advance notice.]]> <![CDATA[A Northern Michigan Treasure: Legs Inn - There’s one restaurant in Emmet County that definitely has legs.]]> For more than 90 years, the Smolak family has run Legs Inn at Cross Village, a visually unique spot in its own right that lays claim to the regionally beloved dining destination.]]> <![CDATA[Call of the Mild - ]]> THE SCENE The Conklins wanted to be in Northern Michigan, which would have seasons similar to what they’d experienced in Alaska. They sold 21 of their 27 sled dogs and bought a home in Harbor Springs, planning their restaurant even before finding a location.]]> <![CDATA[See and Be Seen at THE FRANKLIN - ]]> THE MENU Executive chef Gabe Rodriguez hails from Texas, and many of the items on the menu boast some of the heat of the Lone Star State: The lamb burger has a jalapeño-mint chimichurri, the corn esquites (warm corn salad) are served with aleppo pepper, and don’t forget the stuffed poblanos.]]> <![CDATA[Cambria’s restaurant reflects manager’s history - ]]> When Scott Neumann agreed to run the restaurant inside the Cambria Suites hotel, he figured he would be working under a set of corporate guidelines. “The Cambria model is geared toward a very simple menu: Burgers, salads, the breakfast buffet,” says Neumann.]]> <![CDATA[The Reincarnation of Bud's - ]]> Salads include Caesar, chopped, and Greek, as well as a Cali cobb with spinach, ham, turkey, avocado and Gorgonzola cheese with cilantro lime dressing, and the Mediterranean with chickpeas, beets, and house-made bruschetta, with a zesty Greek dressing.]]> <![CDATA[Roast and Toast's Near Miss - ]]> Sandwiches include a grilled chicken gyro; veggie pita; peppered turkey with Swiss cheese, sundried tomato pesto mayo and roasted red peppers; an avocado BLT and many others that can be served on whole wheat, rye, sourdough, or vegetable bread. There are three wraps on the menu as well.]]>