Northern Express - Dining <![CDATA[Mission Table - ]]> has it that the stately structure housing Mission Table, which in the early 1900s served as a wealthy Chicago lumber baron’s summer home, is haunted by the ghost of his jealous wife, Genevive. But what’s legendary about the restaurant these days is the food being conjured up in the kitchen by Chef and General Manager Paul Olson and his crew.]]> <![CDATA[The Seabiscuit Café - ]]> “We have parties for all three of the races,” said Karl Thalacker, a former Outpost employee who serves as Seabiscuit’s manager and food and beverage director, “the biggest party being the Kentucky Derby, complete with horse racing trivia and mint juleps.]]> <![CDATA[A Cidery Built For Two - ]]> So what brought this robust cider house here? “The main reason we moved to Michigan was that Nikki grew up here. She was born and raised in Kingsley,” Young said. Rothwell had been at the University of Massachusetts in Amherst and met Young while he was co-owner of a local brewpub, where he’d spent 12 years utilizing his food-science background.]]> <![CDATA[Sharpen Your Knives! - ]]> Some chefs learn by inheritance, perhaps working their way up from dishwasher or prep cook, eventually apprenticing with a more experienced chef.]]> <![CDATA[The Ridge - A VIEW WITH A RESTAURANT? NOT ANYMORE.]]> The breathtaking view of West Grand Traverse Bay from the buffet venue Eagle’s Ridge used to be the property’s main attraction, said George Weir, executive chef of the site’s latest incarnation, The Ridge. But Weir and his staff are determined to turn that perception around.]]> <![CDATA[Maureen Abood's Hot Weather Treats - ]]> Pulling from the kitchen traditions and exotic ingredients of her Lebanese heritage, Maureen Abood’s recipes and food memories have been published and lauded everywhere from The New York Times and Chicago Tribune to NPR and Saveur magazine.]]> <![CDATA[Gaijin - East Meets Midwest - ]]> Thanks to gastro-entrepreneur Simon Joseph, your culinary horizons, your cultural insight, and your food vocabulary are all about to expand. Or they may have already, if you’re one of the lucky ones who has discovered Gaijin, Traverse City’s first and only Japanese ramen shop, since it opened on June 10 on Front Street in downtown Traverse City.]]> <![CDATA[Etta’s Diner - ]]> These were the steps that led Steve Erber to his latest venture: the expansion of the aforementioned Etta’s Food Truck to the brick-and-mortar Etta’s Diner in Harbor Springs, where he’s serving up eclectic recipes inspired by his grandmother Henrietta Thompson, stuffed full of fresh, locallysourced ingredients.]]> <![CDATA[Short's Brewery Rolls in the Dough - ]]> Pizza is everywhere in northern Michigan and across America. So it’s a challenge for any restaurant, pub, or pizza place to make their pie standout. Popular local microbrew destination Short’s Brewing Company found a way, and all it took was looking in their own proverbial backyard.]]> <![CDATA[Sodalicious - ]]> Jordan couple Debbie and Marty Carey have long run a successful ice cream and broasted chicken stop, Marty’s Cones and Carry Out, on one side of the Jordan River. But when they spotted a building in need of renovation on the other side of the riverbank, they knew just what to do with it:.]]> <![CDATA[The Main Man At Main Street Market - ]]> Gary Kosch might blanch at the label, but he is in fact the main man at the Main Street Market, as well as several other establishments.]]> <![CDATA[Sugar Bowl - ]]> When Wendy Fleming took on a parttime job at the Sugar Bowl during Alpenfest just out of college years ago, waiting tables and bartending, she didn’t plan to stick around long, and she certainly never dreamed she would still be here a quarter of a century later.]]> <![CDATA[Stormcloud Bright Skies Ahead - ]]> Situated next to the nearly century-old Garden Theater in downtown Frankfort, just two blocks from Lake Michigan, Stormcloud Brewing Company is a reincarnation of another famous local landmark, albeit in a completely new guise.]]> <![CDATA[Nonna Lisa’s - ]]> Named after owner Joe Lieghio’s grandmother, Nonna Lisa’s is the place to go in Mackinaw City for Italian cuisine, woodfired pizzas, and some of the most unusual décor you’ll see at a northern Michigan restaurant.]]> <![CDATA[Simply Sweet by Jessica - ]]> Jessica Stubbs’ love for baking started close to home in 2012. Baking casually for family members and friends at church was something that Stubbs found immediately rewarding, so when some local nonprofit organizations and country clubs asked if she baked for special events, the answer was a swift yes.]]> <![CDATA[Boyne Appétit - ]]> When Cynthia Boal Janssens moved to Boyne City a couple of years ago, she was stunned to find that the culture in her new adopted hometown was a lot more expansive than she’d anticipated. “I found out that for a small town of less than 4,000 people, we have so, so many great restaurants and food purveyors!” Janssens said.]]> <![CDATA[North Country Grille And Pub - ]]> BUILDING ON A LEGACY “I love the restaurant business. I’ve been in it for 30 years, starting as a server at Boone’s Prime Time Pub in 1986, and I can’t imagine doing anything else,” said Boone, wife of the late restaurateur Barry Boone, a man who...]]> <![CDATA[Eco Smoothie Cafe - ]]> Ryan Nelson started doing restaurant work when he was 14 years old, snagging a youth work permit so he could take a job at the Flapjack Family Restaurant in Petoskey.]]> <![CDATA[Taproot Cider House - ]]> “When any part of the tree is weakening, the taproot goes down even further to find more nourishment. That’s kind of how I feel about my business. We are like the taproot and the community is the tree. We are here to nourish it and help keep it healthy and strong.]]> <![CDATA[A Showcase of Restaurants - ]]> Signature Dishes: On the breakfast side, The Farmer’s Omelette (three eggs loaded with sausage, hash browns, onions, mushrooms, cheddar cheese and tomatoes) and the Irish Omelette (corned beef, American fries, green peppers, onions and Swiss cheese, with a side of sour cream.]]>