Northern Express - Dining http://www.northernexpress.com/michigan/articles.sec-152-1-dining.html <![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..]]> <![CDATA[Benzonia's Roadhouse - Authentic Mexican Food ]]> Start with an appetizer. There are the usual suspects like bean dip with cheese and chorizo, queso dip with cilantro, and guacamole. If you want something a little more unique, try Miguel’s Award-Winning Wings. Not sure what the award was, but with mango BBQ sauce or house red sauce complemented by blue cheese dressing, it doesn’t matter.]]> <![CDATA[Quay: Charlevoix’s New Dining Destination - ]]> On the third floor, the open-air bar features a great view. The view extends to the second floor as well, where the menu reflects what Hodgson calls New American cuisine. Steaks and fish are featured as is pork, chicken and lamb; with sandwiches, soups, salads, and wraps available for lunch.]]> <![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:]]>