Northern Express - Dining http://www.northernexpress.com/michigan/articles.sec-152-1-dining.html <![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.]]> <![CDATA[Labor of Love at Light of Day - ]]> CALL TO WELLNESS Founded 10 years ago on the Traverse City land that Macke calls home, Light of Day started small, with just a few crops: peppermint, chamomile, raspberry leaf, and spearmint. It was expanded later to a full farm on M-72 near Sleeping Bear Dunes.]]> <![CDATA[Big Buck's Big Flavor - Gaylord’s Big Buck restaurant burst onto the microbrewery stage early in a big way.]]> Given Big Buck’s origin as a steakhouse, that’s still what many of the customers come in for. Beef lovers can opt for sirloin, delmonico, tenderloin filet, or prime rib, all of which can be served Cajun or blackened, or topped with mushrooms, sautéed onions, or gorgonzola mushroom sauce.]]> <![CDATA[Downtown Bistro Goes Country Club - ]]> Those specials continue into dinner time, where they are joined by many of the same items, including the salads and shared plates, some additional sides, and a modified Bistro Fare section, which also includes some of the sandwiches and luncheon entrées.]]> <![CDATA[Vernales - Triple the Dining Experience ]]> “[Chef] Keith [Lynch] is experienced in preparing high-quality meals in a timely manner for large venues, having served as executive chef at Teddy Griffin’s Roadhouse for several years, and opening his own restaurant, Goodfellow’s, on Mackinac Island,” Guthrie said.]]> <![CDATA[Restaurants Recently Reviewed... - ]]> Since January 1, you’ve read (or missed!) seventeen profiles of area eateries. As part of our RestauranTour issue, here’s a recap:]]> <![CDATA[Behind the Menus - Owners of the area’s restaurant groups have unique perspectives on eatery scene]]> We have three very unique experiences with our restaurants. The City Park Grill is housed in one of Petoskey’s oldest buildings and was frequented by Ernest Hemingway. It is known for our famous hot biscuits and a wide array of offerings including whitefish from John Cross Fisheries and our apple wood grilled steaks.]]> <![CDATA[Downtown Petoskey Perks Up - ]]> THE MENU Local, local, local is a big part of North Perk’s mantra. They try to work with as many local companies in general, using bakeries like Johan’s, Crooked Tree Breadworks, and My Sister’s Bake Shop for their daily baked goods, bagels, cookies, and granola bars, some of which are gluten-free and/or vegan.]]> <![CDATA[Big Apple Flavor; Up North Vibe - For more than 100 years, the corner of State and Bay streets in Harbor Springs has been central to what’s happening downtown.]]> Fish entrées include whitefish, which is broiled, baked with pecan crust, or sautéed with capers. There is also scampi sautéed with tomato, spinach, kalamata olives and garlic, tossed with spinach egg linguini. New York’s Scottish salmon is served with a sauce of dried cherries and almonds and roasted vegetable couscous.]]> <![CDATA[Happy’s Taco Shop is Muy Bien! - ]]> <![CDATA[Loco for Cocoa - When it comes to chocolate, not many have taken the kind of plunge Barbara Disborough has.]]> Vendors exhibiting include Moomers Ice Cream, Kilwin’s Traverse City, Grocer’s Daughter Chocolates, Pleasanton Bakery and Café, Confections by Kim, Just Good Chocolate of Lake Leelanau, Market Bistro from Interlochen, Sweet Petites of Grand...]]>