Letters

Letters 08-03-2015

Real Brownfields Deserve Dollars I read with interest the story on Brownfield development dollars in the July 20 issue. I applaud Dan Lathrop and other county commissioners who voted “No” on the Randolph Street project...

Hopping Mad Carlin Smith is hopping mad (“Will You Get Mad With Me?” 7-20-15). Somebody filed a fraudulent return using his identity, and he’s not alone. The AP estimates the government “pays more than $5 billion annually in fraudulent tax refunds.” Well, many of us have been hopping mad for years. This is because the number one tool Congress has used to fix this problem has been to cut the IRS budget –by $1.2 billion in the last 5 years...

Just Grumbling, No Solutions Mark Pontoni’s grumblings [recent Northern Express column] tell us much about him and virtually nothing about those he chooses to denigrate. We do learn that Pontoni may be the perfect political candidate. He’s arrogant, opinionated and obviously dimwitted...

A Racist Symbol I have to respond to Gordon Lee Dean’s letter claiming that the confederate battle flag is just a symbol of southern heritage and should not be banned from state displays. The heritage it represents was the treasonous effort to continue slavery by seceding from a democratic nation unwilling to maintain such a consummate evil...

Not So Thanks I would like to thank the individual who ran into and knocked over my Triumph motorcycle while it was parked at Lowe’s in TC on Friday the 24th. The $3,000 worth of damage was greatly appreciated. The big dent in the gas tank under the completely destroyed chrome badge was an especially nice touch...

Topic: bar
Monday, October 29, 2012

Tasteful

Dining Kristi Kates It was opened earlier this year by Jan Breithaupt and her son Scott, and it’s still going strong even as the leaves turn. It’s true - sweet treats know no season, especially when those treats are yogurt concoctions as good as those being offered at the new Mitten’s Frozen Yogurt Bar in Charlevoix.
 
Monday, November 5, 2012

Tasteful

Dining Ross Boissoneau She got a job in the coffee shop at Grand Traverse Resort, and within two years worked her way up to sous chef at Aeyrie, the resort’s restaurant at the top of the tower. That’s where she was working when Waldrup offered her a job as second-in-command at his new operation.
 
Monday, November 26, 2012

Raise a glass to Old Town's new Brewery Ferment

Dining Ross Boissoneau But if it’s all about the beer at a neighborhood bar, then maybe Brewery Ferment is on to something. The owners of Traverse City’s newest nightspot are hoping that the beers, plus the tavern’s location on Union Street south of Eighth, will make it both a neighborhood success and a draw for those navigating the downtown scene.
 
Monday, April 28, 2014

Gay Up North

Features Patrick Sullivan “We’re like every other couple. We met like other couples meet. We do the exact same things that other couples do,” Thomson said. “We’re not asking to be treated differently. We just want to be treated the same. We want to be treated like the majority of America.
 
Monday, July 28, 2014

Quay: Charlevoix’s New Dining Destination

Dining Ross Boissoneau 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.
 
Monday, December 22, 2014

Leland Lodge Welcomes Winter

Dining Ross Boissoneau 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.
 
Saturday, May 30, 2015

Experience Vintage at Bay Harbor

Dining Kristi Kates After an extensive remodel, the South American Grille in Bay Harbor has been transformed into the Vintage Chophouse and Wine Bar. The Inn at Bay Harbor’s newest dining destination builds upon a former popular restaurant in order to retain loyal customers and draw in new ones.
 
 
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