Northern Express - Dining <![CDATA[Tap Room 32 - ]]> ECLECTIC EXPANSION Diana’s Delight was a popular downtown Gaylord restaurant with a 30-year history. When its namesake owner passed away, her daughter Kim Roney partnered with her father to take over the business.]]> <![CDATA[Small Batch - ]]> KITCHEN THERAPY After her tenure with Abboud and Florsheim ended, she was offered a job as design director for junior footwear company RocketDog. She moved to Los Angles for the position, but the demands on her time continued, year after year, and she decided it was time for a change.]]> <![CDATA[Smoke And Porter Public House Fired Up - ]]> CLEARING THE AIR Smoke and Porter’s Henry Bisson, chef and co-owner with his wife Mindy, admits that since opening in August, “there has been some confusion as to who we are and what we are about.]]> <![CDATA[Daunting Dining for a Petoskey Halloween - ]]> If you’re looking for a unique way to usher in this Halloween, Petoskey’s got it with their Haunted Halloween Progressive Dinner. You’ll enjoy three courses at three restaurants with local ghost hunters and haunted history as the evening’s entertainment.]]> <![CDATA[The Thirsty Sturgeon - ]]> Dave Marsh had his first restaurant job at the age of 12, as a dishwasher. By 14, he was a line cook at an Italian grill in Southfield, Mich. Sous chef was next on the restaurant ladder, but by then, Marsh had learned there was more money to be made in the front of the house.]]> <![CDATA[Petoskey Restaurant Week - ]]> Restaurant weeks are de rigueur in big cities, and since northern Michigan is becoming a food mecca, with an diverse assortment of dining destinations for every budget and palate, what better way to show off one of its city’s cafes, grills, fine dining establishments and sandwich stops than with a restaurant week of its own?.]]> <![CDATA[Taste of Home Brings Cooking Fun to Petoskey - ]]> Anyone responsible for the cooking in a Michigan household has likely heard of Taste of Home. The American magazine, owned by Reader’s Digest, has been around since 1993 and specializes in Midwestern foods and recipe exchanges for its 3.5 million subscribers.]]> <![CDATA[9 Bean Rows - ]]> 9 Bean Rows derives from a line in “The Lake Isle of Innisfree” by Irish poet W.B. Yeats: “Nine bean-rows will I have there…” As Nic explains, he chose the name because it gave him quite a bit of width in what he could do with it: “Our mission has always been to increase the availability of local food, and that mission has a lot of things that fit underneath it, including the restaurant.”]]> <![CDATA[Petoskey Cheese Coming Soon! - ]]> Katie Potts graduated from Columbia College this past May with a degree in business and entrepreneurship. While other new grads might have their eyes on a corner office in the big city, Potts has her eye on only one thing: cheese.]]> <![CDATA[A Showcase of Restaurants - ]]> Capitalizing on Indian River’s woodsy, outdoorsman-friendly surroundings, the restaurant features an impressive fireplace with a stone hearth, sturdy tables made from finished rough-cut wood, and chairs made from birch. The quiet dining room shares space with the livelier outdoor patio and a separate bar/lounge area.]]> <![CDATA[That French Place - ]]> THE SCENE It may be small, but it’s loaded with Euro ambiance. Elegant gray walls are complemented by giant chalkboards and locally crafted French-themed artwork.]]> <![CDATA[Mustang Wendy’s Cask and Cuisine - ]]> Mustang Wendy’s original location on State Street in downtown Harbor Springs gave the community a great introduction to Wendy Wagner and Scott Forreider’s uniquely Western-themed cafe. Now, the husband and wife team has moved to a brand new spot on Bay Street that will offer their diners a view of the bay and a whole lot more.]]> <![CDATA[Pigs Eatin’ Ribs - ]]> You might catch one of Pigs Eatin’ Ribs’ four food trucks on the road or at various events around northern Michigan. You'll recognize them by their burgundy color and their signature pig logo, but their casual restaurant on US 31 in Charlevoix is just as unique and interesting.]]> <![CDATA[The Oven Mitt - Where to Learn Cullinary Art in Michigan]]> The new millennium saw the dawn of the American foodie revolution and Michiganders have joined enthusiastically in the subsequent culinary arts explosion.]]> <![CDATA[Make a Stop at the Paper Station - ]]> “A lot of people here build restaurants and gear them to transients and tourists,” he said, “but we are building this place with locals in mind. I think that’s the biggest thing that will make us different.]]> <![CDATA[Off the Beaten Path at Bella Vita - ]]> “We joke that the interior of our restaurant is retro chic,” laughed Bella Vita coowner Kelly Woodard. Woodard, who runs the restaurant with co-owner Matthew Rader, said the restaurant is like an ’80s flashback, with a carpeted dining room, local landscape paintings and brass rails — and they like it that way.]]> <![CDATA[Four New Ways to Use Cherries - ]]> Now, enjoy! In warm weather, it shows its best color (literally; it’s a deep, rich red) mixed with soda water and ice as a soft drink, a perfect balance of tart and sweet flavors. It can also be used as a mixer in cocktails and, drizzled over grilled peaches or ice cream, it’s a unique seasonal dessert.]]> <![CDATA[Your Guide to Northern Michigan Orchards - ]]> BLUEBERRY FOREST FARM | 3436 Tobias Road, Elmira 231-584-3443 | | Violet Beauregarde would love this place, which has been in operation since 2001. It’s nothing but blueberries, blueberries and more blueberries, with U-Pick available from 10am to 6pm. | FRUITS AVAILABLE: blueberries ]]> <![CDATA[Something for Everyone at the New Cherry Republic - ]]>

Traverse City’s new and expanded Cherry Republic now boasts an impressive dining facility with the ability to satisfy the urge for something cherry and so much more. Grand Café, which opened in May, invites guests to relax and refuel in an open, airy room under sturdy northern Michigan pine beams.

<![CDATA[Farm to Table in Boyne City - ]]> “We’ve had really great community support,” said owner Mark Warner, who moved from Bay City earlier this year. “We’ll be doing a vigorous farm-to-table menu, working with dozens of northern Michigan suppliers. Our menu is flexible, based on what’s in season, but the emphasis will remain on quality.]]>