Northern Express - Dining http://www.northernexpress.com/michigan/articles.sec-152-1-dining.html <![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 - ]]> <![CDATA[Crystal Café Tackles the Off-Season - ]]> Breakfasts include eggs, potatoes and breakfast meats. Specialties include the Bob, an egg, cheese and bacon sandwich on a biscuit; the Charlie, an egg scramble with cheese, bacon and sausage on a potato roll; and the Belli Cakes, pancakes with dried cherries and a scoop of ice cream.]]> <![CDATA[Big Papa Makes His Mark - ]]> THE SCENE The building on US 31 just north of Chum’s Corners has gone by a variety of names over the years: Club 31, The Gin Mill, Spike’s Peak, Northern Lights. Whatever the name, Hisem says its reputation stayed pretty much the same. “It was a shot and a beer and a fight place,” he says.]]> <![CDATA[Leland Lodge Welcomes Winter - ]]> When the snow flew, the Leland Lodge used to shut its doors for the season, but not anymore. Now, the lodge and restaurant (Bogey’s) at the top of Pearl Street are embracing the off-season, which is great news for those seeking a quick lunch or delicious dinner.]]> <![CDATA[Georgina’s Makes Its Move - ]]> For months, fans of Chef Tony Craig’s creative cuisine have been eagerly awaiting the opportunity to enjoy his signature fare once again. After closing the original Latin/Asian taqueria, renovations of the new space took longer than expected.]]> <![CDATA[Pearl’s, Queen of Creole - ]]> THE SCENE Though wildly successful today, Pearl’s was far from a sure thing. As the restaurant’s website says, “We can still recall the sincere concern of all those who went out of their way at the time to ask us, ‘What are you, nuts?’” Moore...]]> <![CDATA[Opa! Still Going Strong - ]]> Among the pitas, the gyros may be the most popular, but the vegetarian options are also enticing: the Mediterranean includes falafel and hummus; the European has grilled mushrooms, sun-dried tomatoes and roasted red peppers; and the Pesto Perfect Pita features basil pesto, roasted peppers, tomatoes and melted Kasseri cheese.]]> <![CDATA[Tap 30 a New Petoskey highlight - ]]>

Time was when a bar might have one or two beers on draft, likely the stalwarts like Budweiser or Miller Lite. Time was a while ago. Now taprooms and microbreweries have us enjoying dozens of brews. Tap 30 Pourhouse in downtown Petoskey offers a rotating cast of 30 different beers plus wine and cocktails, along with a menu of engaging foods to complement the libations.

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<![CDATA[Say Cheese: Macaroni N’ Cheese Bake-Off Pairs Wine with Creative Comfort Food - ]]> Macaroni and cheese has been around a lot longer than you might think—since the 14th century, to be exact. The ancient treat is documented by pasta-and-cheese casserole recipes found in the medieval “Liber de Coquina,” one of the oldest cookbooks ever discovered.]]>