Northern Express - Dining http://www.northernexpress.com/michigan/articles.sec-152-1-dining.html <![CDATA[Terry’s Place - ]]> FRENCH FORMALITY In 1981, Left opened Great Lakes Fish and Chips in Charlevoix, which he soon expanded into the Villager Pub. Next up was Terry’s Place, in the same building, named to impart a casual flair, as if you were just dropping by Left’s house for a friendly dinner.]]> <![CDATA[Spike’s Keg O’ Nails - ]]> They call it Home of the Spikeburger, The Meeting Place of the North and The Friendliest Place in Town. Spike’s Keg O’ Nails has collected a lot of nicknames over its whopping 83 years in business — and its popular Friday night fish fry is nothing to sneeze at, either.]]> <![CDATA[The Tribune - Making Headlines in Northport ]]> Even for those who live in northwest Michigan, it wouldn’t be a stretch to say the village of Northport is off the beaten path; its own website calls it “Leelanau County’s bestkept secret.” Eric Alchinn, operating partner/ head cook at The Tribune, one of the newest restaurants in this charming waterfront hamlet, concedes, “It’s true.]]> <![CDATA[The Noggin Room - ]]> The Perry Hotel has a long and storied history, starting in 1899 when it was built as one of 20 luxury resort hotels in Petoskey. Today, it’s the only one of those 20 still in operation and it’s diversified its offerings by adding three levels of restaurants to its properties: one upscale, one outdoors and one very popular pub.]]> <![CDATA[Forty Acres Tavern - ]]> Boyne USA founder, the late Everett Kircher, knew a good thing when he saw it. Upon deciding he wanted to open a ski resort in northern Michigan, he dug through a pile of topographical maps and locked in on a 1,150-foot hill. The owner was Boyne Falls logger turned Michigan senator William Pearson.]]> <![CDATA[J&S Hamburg - ]]> “We serve anything on the menu any time of day,” said manager Bill Coty, who has been with J&S for almost 20 years. “And often we’re actually busier on Friday and Saturday at midnight than we are in the daytime, mostly the after-the-bar crowd. We have taxis driving in here at all hours of the night.]]> <![CDATA[The Slopeside Lounge - ]]> The Boyne Resorts have a long and storied history in northern Michigan and, by association, so does Boyne Highlands’ Slopeside Lounge.]]> <![CDATA[Bourbon's 72 - ]]> The calm, elegant interior, cozy fireplace and unobtrusive wait staff at Bourbon’s 72 stand in sharp contrast to the 56,000 square feet of bright lights, chiming bells and bustling activity just outside its doors.]]> <![CDATA[Paleo Or No? - A look at “The Caveman Diet” ]]> “High blood pressure, arthritis, high cholesterol, digestive issues,” she listed. “I, myself, was approaching middle age, so I wanted to find out, how do I avoid those things? Is there something we’re doing our whole lives that finally catches up...]]> <![CDATA[The Alanson Depot - ]]> One hundred and thirty-five years ago, it was a train depot primarily used by the logging industry. In the years to follow, it would become a train-themed tourist attraction, an antique shop, a snowmobile dealership, a pizza place and a popular dining destination known as Lester’s BBQ.]]> <![CDATA[The Front Porch Cafe - ]]> That dream was realized seven years ago and, after updating the building and the kitchen facilities, Rasmussen now manages The Front Porch Cafe. The restaurant is overseen by a board of directors that manages the finances.]]> <![CDATA[Chef Charles - ]]> With the culinary experience chef Charles Egeler acquired by the age of 40 — studying at the Culinary Institute of America, apprenticing in a Jewish bakery, being mentored by a former White House chef, holding high positions in both gourmet eateries...]]> <![CDATA[Tap Room 32 - ]]> ECLECTIC EXPANSION Diana’s Delight was a popular downtown Gaylord restaurant with a 30-year history. When its namesake owner passed away, her daughter Kim Roney partnered with her father to take over the business.]]> <![CDATA[Small Batch - ]]> KITCHEN THERAPY After her tenure with Abboud and Florsheim ended, she was offered a job as design director for junior footwear company RocketDog. She moved to Los Angles for the position, but the demands on her time continued, year after year, and she decided it was time for a change.]]> <![CDATA[Smoke And Porter Public House Fired Up - ]]> CLEARING THE AIR Smoke and Porter’s Henry Bisson, chef and co-owner with his wife Mindy, admits that since opening in August, “there has been some confusion as to who we are and what we are about.]]> <![CDATA[Daunting Dining for a Petoskey Halloween - ]]> If you’re looking for a unique way to usher in this Halloween, Petoskey’s got it with their Haunted Halloween Progressive Dinner. You’ll enjoy three courses at three restaurants with local ghost hunters and haunted history as the evening’s entertainment.]]> <![CDATA[The Thirsty Sturgeon - ]]> Dave Marsh had his first restaurant job at the age of 12, as a dishwasher. By 14, he was a line cook at an Italian grill in Southfield, Mich. Sous chef was next on the restaurant ladder, but by then, Marsh had learned there was more money to be made in the front of the house.]]> <![CDATA[Petoskey Restaurant Week - ]]> Restaurant weeks are de rigueur in big cities, and since northern Michigan is becoming a food mecca, with an diverse assortment of dining destinations for every budget and palate, what better way to show off one of its city’s cafes, grills, fine dining establishments and sandwich stops than with a restaurant week of its own?.]]> <![CDATA[Taste of Home Brings Cooking Fun to Petoskey - ]]> Anyone responsible for the cooking in a Michigan household has likely heard of Taste of Home. The American magazine, owned by Reader’s Digest, has been around since 1993 and specializes in Midwestern foods and recipe exchanges for its 3.5 million subscribers.]]> <![CDATA[9 Bean Rows - ]]> 9 Bean Rows derives from a line in “The Lake Isle of Innisfree” by Irish poet W.B. Yeats: “Nine bean-rows will I have there…” As Nic explains, he chose the name because it gave him quite a bit of width in what he could do with it: “Our mission has always been to increase the availability of local food, and that mission has a lot of things that fit underneath it, including the restaurant.”]]>