Northern Express - Dining <![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.]]> <![CDATA[Experience Vintage at Bay Harbor - ]]> After an extensive remodel, the South American Grille in Bay Harbor has been transformed into the Vintage Chophouse and Wine Bar. The Inn at Bay Harbor’s newest dining destination builds upon a former popular restaurant in order to retain loyal customers and draw in new ones.]]> <![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.]]>