Northern Express - Dining http://www.northernexpress.com/michigan/articles.sec-152-1-dining.html <![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.]]> <![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.]]>