June 27, 2022


Cherry Picking

The crème de la crème of cherry cuisine in Glen Arbor
By Anna Faller | June 25, 2022

In 1989, Bob Sutherland founded Cherry Republic as a T-shirt brand from the trunk of his car. Fast-forward nearly 30 years, and that one-man business has since evolved into six retail stores throughout the state, not to mention a huge online presence. But, the cherry on top (pun totally intended) is Glen Arbor’s Cherry Public House. Here, we’ll get to the core—or should we say pit?—of this cherry emporium’s fruit-themed fare, from ... Read More >>

Cool Summer Classics

An ode to ice cream from some of the North’s sweetest ol’ shops
By Lynda Wheatley | June 25, 2022

Dairy Lodge, Traverse CityA red and white beacon of Traverse City’s historic Slabtown neighborhood, the Dairy Lodge beams us back to a post-World War II Division Street, a time before dogs were entitled to their own park (up the block, with an even better view of West Grand Traverse Bay) and the Lodge’s original soft-serve-slinging owner saw fit to immortalize his wife by perching her illustrated likeness atop the DL roof—wearing a ... Read More >>

Nauti Inn Barstro’s Lake Trout

By Anna Faller | June 25, 2022

Summer staycation vibes come to life downtown Cheboygan’s Nauti Inn Barstro. Opened in 2017, this bar-meets-bistro’s maritime twist, complete with alfresco seating and wood-plank accents, brings a day spent dockside ashore—minus all that extra sand. Known for its variety of shareable tapas and limited mains (swapping bites is highly encouraged), Nauti Inn’s “floating” menu changes often to feature fresh recipes and in-season dishes. The Lake Trout, however, is a mainstay. A menu ... Read More >>

Cherry Republic and Mawby’s Sustain Sparkling Wine

Bottoms Up
By Lynda Wheatley | June 25, 2022

Talk about perfect pairings. Two Up North companies who’ve transformed some of the region’s sweetest natural bounties into fruitful business empires have partnered up to create a product that truly sparkles. A blend of 60 percent cherry wine and 40 percent sparkling white wine, Cherry Republic and Mawby Sparkling Wine’s Sustain is an effervescent pour whose deep cherry hue, aroma, and flavor belies a delicate body and surprisingly light sweetness we didn’t ... Read More >>

Stormcloud’s One String Puppet

Bottoms Up
By Anna Faller | June 18, 2022

Ever heard of Phantasm thiol? It’s made from powdered New Zealand white grape skins, and it makes a pretty delicious beer. “It’s a brand-new product on the market,” says Stormcloud Brewing Company’s lead, Chris Schnapf. The moment he got his hands on the stuff, he knew he wanted to blow people’s minds. Enter: Stormcloud’s One String Puppet. The brewing process for this experimental IPA unlocks the flavors in the thiols (a sulfur ... Read More >>

Ursa Major’s Belgian Waffle

By Lynda Wheatley | June 18, 2022

You know a restaurant can feed your soul when it not only serves breakfast all day but also puts its waffles, pancakes, and French toast offerings under the heading “Syrup Holders.” Our favorite vehicle for the stuff: Ursa Major’s Belgian Waffle, which comes, of course, with real maple syrup and your choice of strawberry topping and whipped cream—neither a gelatinous “flavored” imitation—or peanut butter and walnuts. Were it to stand alone, Ursa’s ... Read More >>

Smoke on the Water

This BBQ joint in downtown Charlevoix is smokin’
By Geri Dietze | June 11, 2022

For a BBQ joint such as Charlevoix’s Smoke on the Water, there is no higher praise than that from a true aficionado—in this case, a seasoned BBQ judge here on vacation from Kansas City. After finishing his pulled pork omelet, he asked to see owner/chef Julie Mann. “That is winning pulled pork,” he told her. “That is what we look for.” The Road to BBQJulie and her husband, Ed—chef and grill master ... Read More >>

Bonobo’s Lavender Lemonade Slush

Bottoms Up
By Lynda Wheatley | June 11, 2022

We thought Bonobo Winery on Old Mission Peninsula could not surprise us with a better seasonal slushie than their Chardonnay apple cider slush, a limited-edition beauty that melted us in fall 2020. But then we visited on an unseasonably cold day in June and risked our own hypothermia for a taste of this summer’s frozen lovely, a lemonade lavender slushie with—surprise!—vodka instead of wine. The noticeable dose of Bonobo’s house-made lavender simple ... Read More >>

Murdick’s Cherry Fudge Flavors

By Anna Faller | June 11, 2022

If northern Michigan were a building, fudge would form the bricks and Doug Murdick’s Fudge would be the sugar-spun cement. Murdick’s namesake sweets begin with half-and-half, whipping cream, and plenty of sugar. From there, each mixture is melted to temperature (each of which is flavor-dependent) in an old-school copper kettle before hitting one of the marble “make tables” to be hand-paddled and formed to creamy perfection. All 16 silky flavors are hand-crafted ... Read More >>

On a Mission

A dive into the five TC eateries under Mission Restaurant Group’s umbrella
By Anna Faller | June 4, 2022

Whether it’s beer, Irish fare, BBQ, or fine dining, local boys turned business associates Greg Lobdell and Jon Carlson know how to make a restaurant shine. Under Mission Restaurant Group’s operation, the duo have five local eateries in Traverse City: North Peak Brewing Company, Kilkenny’s Irish Public House, Blue Tractor Barbeque, Mission Table, and Jolly Pumpkin Restaurant and Brewery.  “Greg and I are the common bond,” says Carlson, “but as a team, ... Read More >>

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