Letters

Letters 07-06-2015

Safety on the “Bridge to Nowhere” Grant Parsons wrote an articulate column in opposition to the proposed Traverse City pier at the mouth of the Boardman River. He cites issues such as limited access, lack of parking, increased congestion, environmental degradation, and pork barrel spending of tax dollars. I would add another to this list: public safety...

Vote Carefully A recent poll showed 84% of Michiganders support increasing Michigan’s renewable energy standard to at least 20% from the current 10%. Yet Representative Ray Franz has sponsored legislation to eliminate the standard. This out of touch position is reminiscent of Franz’s opposition to the Pure Michigan campaign and support for increased taxes on retirees....

Credit Where Credit Is Due I think you should do another article about the Michigan Natural Resources Trust Fund giving proper credit to all involved, not just Tom Washington. Many others were just as involved...

I’ve Changed My Mind The Supreme Court has determined that states cannot keep same-sex couples from marrying and must recognize their unions. This has happened with breathtaking suddenness. It took 246 years for Americans to decide that slavery was wrong and abolish it, but it’s been only a couple of decades since any successful attempt was made to legalize same-sex marriage, and four years since a majority of the American public supported legalization...


Topic: cheese
Monday, March 10, 2014

A TC Favorite

Dining Ross Boissoneau 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.
 
Monday, March 31, 2014

Come, Sit, Stay at the Dogg

Dining Ross Boissoneau 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.
 
Monday, April 7, 2014

Good Food and Some (Really) Bad Drinks at Mulligan's

Dining Ross Boissoneau 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.
 
Monday, April 14, 2014

An Olive With a Twist

Unassuming cafe by day; cozy high-end bistro by night.

Dining Ross Boissoneau 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..
 
Monday, April 21, 2014

Taste Makers

DIPPIN’ WITH DEEP-FRIED PITA

Dining Ross Boissoneau 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..
 
Monday, May 12, 2014

Restaurants Recently Reviewed...

Dining Ross Boissoneau Since January 1, you’ve read (or missed!) seventeen profiles of area eateries. As part of our RestauranTour issue, here’s a recap:
 
Monday, June 9, 2014

The Reincarnation of Bud's

Dining Ross Boissoneau Salads include Caesar, chopped, and Greek, as well as a Cali cobb with spinach, ham, turkey, avocado and Gorgonzola cheese with cilantro lime dressing, and the Mediterranean with chickpeas, beets, and house-made bruschetta, with a zesty Greek dressing.
 
Monday, June 23, 2014

See and Be Seen at THE FRANKLIN

Dining Ross Boissoneau THE MENU Executive chef Gabe Rodriguez hails from Texas, and many of the items on the menu boast some of the heat of the Lone Star State: The lamb burger has a jalapeño-mint chimichurri, the corn esquites (warm corn salad) are served with aleppo pepper, and don’t forget the stuffed poblanos.
 
Monday, August 4, 2014

Benzonia's Roadhouse

Authentic Mexican Food

Dining Ross Boissoneau Start with an appetizer. There are the usual suspects like bean dip with cheese and chorizo, queso dip with cilantro, and guacamole. If you want something a little more unique, try Miguel’s Award-Winning Wings. Not sure what the award was, but with mango BBQ sauce or house red sauce complemented by blue cheese dressing, it doesn’t matter.
 
 
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