Northern Express - Dining http://www.northernexpress.com/michigan/articles.sec-152-1-dining.html <![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.]]> <![CDATA[Interlochen’s Hofbrau a Culinary Institution - ]]>

Brian McAllister had a dream. The touring musician wanted to settle down with his wife, and told anyone who would listen to let him know if they knew of a bar or restaurant for sale. In 1996, a friend told him the Hofbrau in Interlochen was available.

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<![CDATA[Drawbridge Bistro: A New Stafford’s Landmark - ]]>

When the Charlevoix drawbridge is up, traffic sits stopped in both directions. For drivers just trying to get through town, it’s a pain to be endured. For diners at the Drawbridge Bistro, though, it’s just another part of the attraction.

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<![CDATA[Grille 44 continues to grow - ]]> When Kevin Buckner bought Grille 44 in Bear Lake, it was a summer-only cafe called the Ice Shanty. Last year, its transformation was complete, as the eatery became a year-round restaurant serving Bear Lake and the surrounding area with a full menu, including alcohol.]]> <![CDATA[Thai Orchid a Treat - ]]> Chef and owner Thomas Vangyi has created an inviting restaurant reminiscent of his youth. Vangyi isn’t actually a native of Thailand; he was born in Laos, which he left during the Vietnam War. He then spent years living in Thailand and now he’s pleased to showcase his adopted country’s cuisine at Thai Orchid.]]> <![CDATA[Dining With Dogs - ]]> In Michigan, it’s actually illegal to have animals in areas where food is served, including outdoor dining areas. However, state and federal food codes prohibiting animals in these areas refer to full-service dining situations. If food is prepared indoors and carried outside by the patron himself, no laws are being broken.]]> <![CDATA[North Peak Continues Two-Decade Tradition - ]]> Of course, there are plenty of handcrafted beers to choose from: Northern Light, light-bodied with a subtle maltiness; Diabolical IPA, a bright golden with citrusy hop bitterness; Siren Amber Ale, malty, smooth and well-balanced; Mission Point...]]> <![CDATA[Something for Everyone - ]]> “We bought a place in 2003 and moved from Chicago to Northport in 2010. During that time, there was a flight of businesses from Northport,” he says. “I knew if we lost our anchors, that would be the death knell. We needed some businesses year-round.”.]]> <![CDATA[Peninsula Grill: an Old Mission Tradition - ]]> When two auto industry veterans decided to leap into the restaurant business, little did they realize it was the start of something that would one day include Traverse City and beyond. Jennifer and Mark Davies purchased Molly’s By Golly in the center of the Old Mission Peninsula, changing the name to the Peninsula Grill.]]> <![CDATA[A Mug and a Dream - Northport Brewing’s First Season Exceeds Expectations ]]> Scott and Pamela Cain are taking Northport back in time by moving their business forward. During the 19th and early 20th centuries, most small towns boasted their own breweries. With the post-war boom of mass production techniques, these small breweries eventually closed due to large scale competitors, but over the past decade, tiny towns all across the country—and especially across Michigan—are once again embracing the idea. Now Northport is catching on to the microbrewery trend with the opening of Northport Brewing in late June 2014.]]> <![CDATA[A L’il Expansion in Big Taste - The Redheads Bring Bold Flavors to Leland ]]> You know them from local restaurants Kejara’s Bridge and The Redheads Café. They’re popular for serving up local, organic, whole foods that support their community. Now, the dynamic duo of Sarah Landry Ryder and her sister Christen—both as redheaded as their company name—has unveiled its next venture: the L’il Leland Cafe inside Leelanau Books.]]> <![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..]]>