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
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, August 25, 2014

‘In the People Business, Serving Food’

The Bennethums are up north where they belong.

Dining Ross Boissoneau

For years, Jeff and Cheryl Bennethum ran Jeffrey’s Northern Inn near Detroit. With its rustic décor and menu harking to the north woods, it was a hit. Only thing is, it was far from the locale it emulated. And far from where their hearts dictated they eventually relocate.

 
Monday, September 8, 2014

Pub Fare With a Twist

Dining Ross Boissoneau For entrées, the baked salmon is moist and flavorful. Rustic mac and cheese includes cappicola, caramelized onion, and one, two, three cheeses (gruyere, sharp cheddar and Parmesan). The signature tomato pasta is made in-house and includes chicken, beer-braised sausage, goat cheese and a smoked blush sauce.
 
Monday, September 22, 2014

Restaurants Recently Reviewed

Features

Since May, you’ve read (or missed!) eighteen profiles of area eateries. As part of our RestauranTour issue, here’s a recap:

 
Monday, October 6, 2014

Something for Everyone

Dining Ross Boissoneau “We bought a place in 2003 and moved from Chicago to Northport in 2010. During that time, there was a flight of businesses from Northport,” he says. “I knew if we lost our anchors, that would be the death knell. We needed some businesses year-round.”.
 
Sunday, November 2, 2014

Grille 44 continues to grow

Dining Ross Boissoneau When Kevin Buckner bought Grille 44 in Bear Lake, it was a summer-only cafe called the Ice Shanty. Last year, its transformation was complete, as the eatery became a year-round restaurant serving Bear Lake and the surrounding area with a full menu, including alcohol.
 
Sunday, November 16, 2014

Interlochen’s Hofbrau a Culinary Institution

Dining Ross Boissoneau

Brian McAllister had a dream. The touring musician wanted to settle down with his wife, and told anyone who would listen to let him know if they knew of a bar or restaurant for sale. In 1996, a friend told him the Hofbrau in Interlochen was available.

 
Monday, November 24, 2014

Tap 30 a New Petoskey highlight

Dining Ross Boissoneau

Time was when a bar might have one or two beers on draft, likely the stalwarts like Budweiser or Miller Lite. Time was a while ago. Now taprooms and microbreweries have us enjoying dozens of brews. Tap 30 Pourhouse in downtown Petoskey offers a rotating cast of 30 different beers plus wine and cocktails, along with a menu of engaging foods to complement the libations.

 
Monday, December 8, 2014

Pearl’s, Queen of Creole

Dining Ross Boissoneau THE SCENE Though wildly successful today, Pearl’s was far from a sure thing. As the restaurant’s website says, “We can still recall the sincere concern of all those who went out of their way at the time to ask us, ‘What are you, nuts?’” Moore...
 
Sunday, December 14, 2014

Georgina’s Makes Its Move

Dining Ross Boissoneau For months, fans of Chef Tony Craig’s creative cuisine have been eagerly awaiting the opportunity to enjoy his signature fare once again. After closing the original Latin/Asian taqueria, renovations of the new space took longer than expected.
 
 
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