Northern Express - Dining <![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...]]> <![CDATA[Trish Dishes It Up in Leland - ]]> Kropp has altered the interior of the almost 20-year-old café to give it a clean, crisp look. The walls are now a vibrant green offset by a crisp white under the chair rail, with an eclectic mix of furnishings. The chalkboards announcing the day’s offerings made the jaunt from Lake Leelanau.]]> <![CDATA[Taste Makers - DIPPIN’ WITH DEEP-FRIED PITA]]> Scott Neumann, Cambria’s assistant GM and director of food and beverage, came up with the recipe after first trying a few other combinations, like a bleu cheese dip, then the artichoke dip with crostinis..]]> <![CDATA[Bottoms Up - ELIXIR’S FRESH CONCOCTIONS]]> Owned by holistic chiropractor Dr. Jena Hullman, the café’s approach to juices, smoothies, coffee and other beverages is to use only wholesome ingredients, strictly avoiding refi ned sugars and carbs, gluten, and artifi cial sweeteners..]]> <![CDATA[An Olive With a Twist - Unassuming cafe by day; cozy high-end bistro by night.]]> Twisted Olive opened in May four years ago as a breakfast and lunchtime eatery. That changed a year and a half ago when a liquor license became available. Owner Kirsten Okeefe saw it as an opportunity to expand her business, and added dinner service..]]> <![CDATA[Good Food and Some (Really) Bad Drinks at Mulligan's - ]]> There are some signature drinks that are slightly more palatable, however. The Mulligan is a mix of UV Blue Vodka, Crantasia, lemonade, Sprite and pineapple juice, while the Nutty Bulldog is a mix of Stoli vanilla vodka, Frangelico, Kahlua, cola and cream.]]> <![CDATA[Come, Sit, Stay at the Dogg - ]]> In keeping with his parents’ unusual furniture and accessories store, the restaurant is a patchwork of textures and re-used materials. Old doors serve as walls or booths, the bar is made from a nunnery’s old floorboards, and antique (or at least well-used) tables dot the premises.]]> <![CDATA[Dinghy's New Lifeline: Families, Ribs - ]]> The nautical décor at Dinghy’s is prominent, from the record-setting brown trout caught in Betsie Bay displayed behind the bar, to paddles, a ship’s bell and other seafaring items. Car ferry signs hang from the ceiling, while old maritime maps and photos adorn the walls.]]> <![CDATA[A TC Favorite - ]]> For Randy Waclawski and Patty Hickman, serving up food to hungry customers at The Dish Café in Traverse City is a labor of love. Though 50- to 70-hour workweeks have been the norm since purchasing the café eight years ago, their enthusiasm hasn’t waned.]]> <![CDATA[Everybody's Jolly at the Pumpkin - ]]> Fried goat cheese instead of the standard mozzarella; crab (not potato) tater tots; pulled pork nachos; and the French fries are seasoned with truffle sea salt. Addictive amber ale mayo accompanies both fries and the Pumpkin’s signature kettle-fried curried chips.]]> <![CDATA[The Sisson’s Second Act - ]]> They also sell their line of salad dressings and marinades, available at area retailers. They include raspberry or cherry maple vinaigrettes, Greek and French dressings, and the Main Street Marinade, a lemony vinaigrette originally developed for the swordfish served at the Inn.]]> <![CDATA[Diners Catch a Flick at SCOVIE’S - ]]> The down-home fare features favorites like the Scovie’s BLT, which has a pound of bacon; the California BLT, which adds cheese and avocado spread to that pile of bacon; panini sandwiches like Bordeaux, with turkey, brie and caramelized onions in red...]]> <![CDATA[Tasteful - ]]> Owner Michael Peterson and his wife and business partner Rebecca transformed the property in 2007. Now an airy restaurant and lounge, Siren Hall features poured concrete floors and bar top made from a single plank of Douglas fir reclaimed from the Puget Sound.]]> <![CDATA[Tasteful - ]]> Housed in a Victorian-era building that dominates the heart of downtown, the pub is part of a 10-room inn and event facility. A complete restoration of the building was begun in 2000; the pub seats 50 and features the original brick flooring, as well as a working fireplace.]]> <![CDATA[Tasteful - ]]> In charge of the kitchen and menu is Anie Driscoll, who began working in food five years ago, first moving up the ladder at the Resort from the coffee shop to the kitchens, then as executive chef at Stony Point Pub in Suttons Bay. She returned to Grand Traverse Resort last April as Aerie sous chef.]]> <![CDATA[Tasteful - ]]> Boothroyd decided to back away from the gym years hours of 7 a.m. to 9 p.m. to keep a lifestyle where he could still be a family man. With hours now set at 10:30 to 4 (6 in the summer), Boothroyd and his staff focus on the lunchtime trade.]]> <![CDATA[Tasteful - ]]> They moved from New Mexico and Mason, John’s hometown, to the area to start the Empire Coffee Company. Only problem was they discovered they weren’t alone. “We found there were 12 or 13 Empire Coffee Companies in the country,” said John with a laugh..]]> <![CDATA[Tasteful - ]]> At first, Island Bean was “just an addition” to the combo convenience store and gas station, Hollywood Market, that took up the other twothirds of the building.]]> <![CDATA[Tasteful - ]]> The Empire bar and grill has been in business since 1945. Frank and Mary Lerchen bought it in 2006, and they are only the fourth owners. “Mike Wiesen owned it, and before that it was the Meads and the Deerings,” said Frank following a morning breakfast rush.]]> <![CDATA[Tasteful - ]]> The Empire bar and grill has been in business since 1945. Frank and Mary Lerchen bought it in 2006, and they are only the fourth owners. “Mike Wiesen owned it, and before that it was the Meads and the Deerings,” said Frank following a morning breakfast rush.]]>