Letters

Letters 08-25-14

Save America

I read your paper because it’s free and I enjoy the ads. But I struggle through the left wing tripe that fills every page, from political cartoons to the vitriolic pen of Mr. Tuttle. What a shame this beautiful area of the state has such an abundance of Socialist/democrats. Or perhaps the silent majority chooses to stay silent...

Doom, Yet a Cup Half Full

In the news we are told of the civil unrest at Ferguson, Mo; ISIS war radicals in Iraq and Syria; the great corporate tax heist at home. You name it. Trouble, trouble, everywhere. It seems to me the U.S. Congress is partially to blame...

Uncomfortable Questions

defending the positions of the Israelis vs Hamas are far too narrow. Even Mr. Tuttle seems to have failed in looking deeply into the divide. American media is not biased against Israel, nor or are they pro Palestine or Hamas...

The Evolution of Man Revisited

As the expectations of manhood evolve, so too do the rules of love. In Mr. Holmes’s statement [from “Our Therapist Will See Us Now” in last week’s issue] he narrows the key to a successful relationship to the basic need to have your wants and needs understood, and it is on this point I expand...

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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