Letters

Letters 12-14-2014

Come Together There is a time-honored war strategy known as “divide and conquer,” and never has it been more effective than now. The enemy is using it against us through television, internet and other social media. I opened a Facebook account a couple of years back to gain more entries in local contests. Since then I had fallen under its spell; I rushed into judgment on several social issues based on information found on those pages

Quiet The Phones! This weekend we attended two beautiful Christmas musical events and the enjoyment of both were significantly diminished by self-absorbed boors holding their stupid iPhones high overhead to capture extremely crucial and highly needed photos. We too own iPhones, but during a public concert we possess the decency and manners to leave them turned off and/or at home. Today’s performance, the annual Messiah Sing at Traverse City’s Central Methodist Church, was a new low: we watched as Mr. Self-Absorbed not only took several photos but then afterwards immediately posted them to his Facebook page. We were dumbfounded.

A Torturous Defense In defense of the C.I.A.’s use of torture in a mostly fruitless search for vital information, some suggest that the dire situation facing us after 9-11, justified the use of torture even at the expense of the potential loss of much of our nation’s moral authority.

Topic: menu
Friday, March 21, 2014

Dinghy's New Lifeline: Families, Ribs

Dining Ross Boissoneau The nautical décor at Dinghy’s is prominent, from the record-setting brown trout caught in Betsie Bay displayed behind the bar, to paddles, a ship’s bell and other seafaring items. Car ferry signs hang from the ceiling, while old maritime maps and photos adorn the walls.
 
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, May 5, 2014

Big Apple Flavor; Up North Vibe

For more than 100 years, the corner of State and Bay streets in Harbor Springs has been central to what’s happening downtown.

Dining Ross Boissoneau Fish entrées include whitefish, which is broiled, baked with pecan crust, or sautéed with capers. There is also scampi sautéed with tomato, spinach, kalamata olives and garlic, tossed with spinach egg linguini. New York’s Scottish salmon is served with a sauce of dried cherries and almonds and roasted vegetable couscous.
 
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, May 12, 2014

Downtown Bistro Goes Country Club

Dining Ross Boissoneau Those specials continue into dinner time, where they are joined by many of the same items, including the salads and shared plates, some additional sides, and a modified Bistro Fare section, which also includes some of the sandwiches and luncheon entrées.
 
Monday, May 12, 2014

Behind the Menus

Owners of the area’s restaurant groups have unique perspectives on eatery scene

Dining Karen Stein We have three very unique experiences with our restaurants. The City Park Grill is housed in one of Petoskey’s oldest buildings and was frequented by Ernest Hemingway. It is known for our famous hot biscuits and a wide array of offerings including whitefish from John Cross Fisheries and our apple wood grilled steaks.
 
Monday, June 2, 2014

Roast and Toast's Near Miss

Dining Ross Boissoneau Sandwiches include a grilled chicken gyro; veggie pita; peppered turkey with Swiss cheese, sundried tomato pesto mayo and roasted red peppers; an avocado BLT and many others that can be served on whole wheat, rye, sourdough, or vegetable bread. There are three wraps on the menu as well.
 
Monday, June 16, 2014

Cambria’s restaurant reflects manager’s history

Dining Ross Boissoneau When Scott Neumann agreed to run the restaurant inside the Cambria Suites hotel, he figured he would be working under a set of corporate guidelines. “The Cambria model is geared toward a very simple menu: Burgers, salads, the breakfast buffet,” says Neumann.
 
Monday, July 14, 2014

Roaming Harvest Expands to Restaurant

Dining Ross Boissoneau Roaming Harvest, one of the first food trucks parked at Traverse City’s Little Fleet restaurant, now has a sister store that stays put.
 
 
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