Happy Hour

A weekly snapshot of Happy Hours around the region…


FireFly
Everyday, open-7 p.m., $1.75 highballs, $2.50 house chardonnay, $2.00 drafts, $1.00 off everything else.
310 Cass St., Traverse City

Fred's
Sunday-Thursday, 3-6 p.m., $1 off all drinks.
422 North 5th St., Roscommon

Lulu's Bistro
Thursdays, 5-9 p.m., $3 wells, $2 off drafts, select $5 wines.
213 N. Bridge St., Bellaire

Boyne River Inn
Everyday, 3-6 p.m., 1/4 off drinks.
229 Water St., Boyne City
 
Rendezvous Lounge, Odawa Casino
Thursday & Friday, $2.25 domestic drafts, $3.25 well drinks, $3.25 house wine.
1760 Lears Rd., Petoskey

Choice Bits!

Round-the-region snapshots of the dining scene. 

RUTHIE'S CHICKEN & DAIRY TWIST: Roasted chicken and ice cream, malts and shakes.
201 N. Bridge Ln., Bellaire. 213­-533­-8538.

MONEY'S PLATTE RIVER INN:
Practically an Up North institution, the place to find out the latest fishing or snowmobile news from the locals and visitors who gather for their hearty breakfasts, steaks, burgers, soup & salad bar, & homemade desserts.
10921 Main St., Honor. 231­ 352­6585.

BC LANES FAMILY ENTERTAIMENT CENTER:
When you've worked up an appetite from all the bowling and karaoke that Boyne City Lanes has to offer, you'll find a selection of hearty fare to choose from, including homemade soups & desserts. Cocktails are served at the Lanes,with live entertainment and glow ­bowling nights.
1199 West Boyne Road, 231-­582­-6353.

CHINA ONE:
Open 7 days a week for lunch & dinner. Full Chinese menu, as well as Hunan & Szechuan entrees.  Daily specials, special combination plates,  a lunch & dinner All You Can Eat Buffet. 
616 S. Mitchell St., Cadillac, 231­-876­-8888.

A&W:
Take a trip back to the '50s where chili dogs & frosted mugs of root beer are still served up by carhops at this All ­American institution. Elvis has been known to make an appearance during their annual summer “A&W Cruise Night” in August, as do cars from the 50’s and 60’s that we remember well.
At the bottom of the hill, 21 Lake St., Frankfort,  231-­352-­9021.

BIG BUCK BREWERY & STEAKHOUSE:
From Antler Ale to Wolverine Wheat, Big Buck specializes in microbrewed beers. Offering the usual beef and buffalo burgers, steaks, and ribs, plus more unusual fare, like their portabella sandwich with red onion marmalade and provolone cheese.
550 S. Wisconsin Avenue, Gaylord, 989­-732-­5781.

THE NEW YORK RESTAURANT:
A refined atmosphere, subdued lighting, and an appetizing selection of epicurean treats awaits the diner at this Harbor Springs corner landmark. Menu selections range from their smoked whitefish ravioli appetizer to their Atlantic salmon, baked polenta and eggplant, tomato basil fettuccine, or filet mignon ­ and their brunches include one of the best versions of Eggs Benedict around.
101 State Street, downtown across from Bar Harbor, 231­-526-­1904.

EMPIRE VILLAGE INN: 
Pool tables, a full bar, friendly service and a varied menu make the Village Inn popular with families and locals.  Dinners include Lamb Skewers, Blue Corn Enchiladas, Charbroiled Whitefish, Lasagna and Ribeye.  Also burgers, sandwiches, salads, appetizers and pizza.  Lunch and Dinner.
Just north of the blinking light 116601 Lacorre Ave. on M­22,  Empire. 231-326­-5101.

JESPERSON'S:
One of Petoskey's first restaurants, Jesperson's is famous for homemade pies and fresh turkey. Breakfast and lunch.
312 Howard, Petoskey, 231­-347­-3601.
 
CUPPA JOE:
Located in Building 50, grilled panini's, soups, wraps, baked goods, specialty coffees and teas.
1200 W. 11th St., Traverse City, 231-­947­-7740.

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Dining

 
Monday, February 14, 2011

The Bay Leaf

Dining Ross Boissoneau Fine wines and rustic dishes flavor: The Bay Leaf
By Ross Boissoneau
Dan Kelly believes he knows what it takes to make a restaurant successful, particularly at 120 S. Park Street in Traverse City.
After all, he ran two profitable restaurants there before moving his operations east to open the M-72 dinner theater, The Williamsburg, along with his longtime catering business. The restaurants which followed at that location were not as successful, and he finally decided it was time to stop being a landlord and get back in the game.
“I had several tenants that failed, and I was tired of dealing with that situation,” Kelly said, taking a break from woodwork installation.
In addition to his own handiwork, Kelly gutted the kitchen and added booths as well as a wine bar and a new fireplace as he refurbished the interior. He also promises some more surprises to come in the deck area in back of the restaurant.
 
Monday, February 14, 2011

The Southside Hideout

Dining Tom Carr The Southside Hideout muscles into the nightlife scene
By Tom Carr
Waitresses in fedoras carry hot wings and drinks past the three flat-screen TVs that peer down on the dinner crowd in front of a stage decorated with large faux bullet-holes.
The gangster theme dominates the Southside Hideout on M-37 in Buckley, from the menus – featuring Scarface Meat Lovers Pizza and Gotti’s Stuffed Mushrooms – to the framed pictures of Dirty Harry, Michael Corleone, Jessica Rabbit and others.
Manager Ed Van Tassel would like it to become known for its dinners and dance floor, as well as for its theme.
“The food is phenomenal,” he said. “We go from burgers and fries to lobster, crab legs and oysters.”
 
Monday, February 14, 2011

Tastemakers: SlabtownCafe & Burgers Slabby Patty/Guiness Foreign Extra Stout

Dining Rick Coates Slabtown Cafe & Burgers Slabby Patty
Trying to find the best burger in Northern Michigan is no easy task. In my travels I have come across many with Bubba’s, Mulligan’s and Don’s Drive In among my favorites in Traverse City. Certainly the Side Door Saloon and the recently opened Bay Burger in Petoskey are regular stops for me as well. My all time favorites have been the McMode Burger from Mode’s Bum Steer in Traverse City and the Tally Burger at Tally’s in Lewiston. 

Now Miller’s Bar in Dearborn is considered by many a connoisseur to be not only the best burger in Michigan but among the best in the country. Recently GQ Magazine cited Miller’s as one of the 20 best burgers in America. For the past several years it has won just about every people’s choice award in the Detroit area for best burger. The Miller burger is basic, no flair but juicy served on paper, the place is a poster child for Guy Fieri’s show Diners, Drive-ins and Dives.

 
Monday, February 7, 2011

A Mediterranean Twist on Cuisine in Petoskey

Dining Glen Young A Mediterranean Twist on Cuisine in Petoskey
By Glen Young
Though the idea was already on its way to fruition, a chance meeting
at a local grocery store laid the groundwork for the success of one of
Petoskey’s newest eateries.
 
Monday, February 7, 2011

Tastemakers: Red Ginger Volcano Pork/ Michigan Craft Brewed Beer

Dining Rick Coates Red Ginger Volcano Pork

Take away the snow and add 50 degrees and this weekend in downtown Traverse City might seem more like the middle of July than the middle of February. With two high profile events--The Traverse City Comedy Arts Festival and The Traverse City Microbrew & Music Festival taking place--along with a full musical lineup at downtown nightspots, larger than normal crowds are expected this weekend. Finding a seat at a local eatery might be a challenge so plan early and when possible make a reservation.
Even with major events taking place, I have noticed recently that several downtown eateries have been packed, including mid-week. Just a couple of weeks ago I stopped at Red Ginger on Wednesday night late in the evening to find a pretty full restaurant. This comes at no surprise to regular diners at the downtown Traverse City restaurant scene.
Since opening a little over three years ago, Red Ginger has become a popular dining destination. Located right next to the State Theatre, Red Ginger along with Amical and Phil’s on Front have become popular pre and post movie gathering spots.
 
Monday, February 7, 2011

Boyne City gets chocolate covered

Dining Kristi Kates Boyne City Gets Chocolate-Covered
By Kristi Kates
Intially spearheaded - or perhaps dunked is a better word - by Boyne City’s Linn Williams, who retired to Boyne City from Ann Arbor with her husband Glen several years ago, this weeken’s Chocolate-Covered Boyne event aims its cupid’s arrow at promoting Valentine’s Day, Boyne City itself, and of course, chocolate, says the fest’s assistant organizer Jamie Baumann.
“Linn has been the primary organizer, and has worked very hard to make this event successful,” Baumann explains. “It began when the Main Street promotions committee felt that an event was needed around Valentine’s Day to promote the community in a special way and give visitors a reason to come to town.”
 
Monday, February 7, 2011

The Roost offers a view of the Bay and a quiet place to chat

Dining Anne Stanton Afternoon Delight! The Roost offers a view of the Bay and a quiet place to chat
By Anne Stanton
If you’re looking to spend some alone time with your Valentine or a
favorite friend, check out the newly opened Roost—a cheerful nook
above Bay Bread Company in Traverse City.
The Roost is the newest addition to Bay Bread, a corner neighborhood
bakery known for its 40 different homemade breads, sandwiches, soups
and salads. Until now, customers had to order their sandwich or salad
as a take-out or wait for limited seating in the bakery, which can be
busy and noisy.
 
Monday, January 31, 2011

Tastemakers: Squire Morgan‘s Original Volcao Sauce/ Ole Smoky Moonshine

Dining Rick Coates Squire Morgan’s Original Volcano SaucE
Jeff and Jean Ackerman of Kingsley spend their winters in the Florida Keys. Several years ago they discovered Squire Morgan’s Original Volcano Sauce at one of their favorite eateries while wintering in Florida. Developed by restauranteur Tom Tiberii during his many trips to the Far East experimenting with various peppers and seasonings, his Volcano Sauce became the rage of the Key West dining scene. A few years back he decided to sell his restaurant and travel the world. The Ackerman’s didn’t want to see the Squire Morgan’s Original Volcano Sauce to disappear so they asked Tiberii if he would sell it to them. He agreed and Tiberii also shared his secret recipe.
 
Monday, January 24, 2011

9 Bean Rows

Dining Ross Boissoneau Gourmet baking on the rise at 9 Bean Rows 1/24/11
By Ross Boissoneau
Man cannot live by bread alone.
But if you throw in a couple different kinds of croissants, some
napoleons, a chocolate mouse or two, you may be on to something.
That’s kind of the premise of 9 Bean Rows, the bakery now inhabiting
the former location of the Cook’s House at 439 E. Front Street. With
some 16 varieties of bread, croissants and the like, there are plenty
of choices for the sourdough-inclined.
 
Monday, January 24, 2011

Tastemakers: Cabbage Shed Ritz Crusted Walleye/ Lagavulin

Dining Rick Coates Ritz Crusted Walleye 1/24/11
The old adage “don’t judge a book by the cover” definitely is the case when you arrive to The Cabbage Shed in Elberta for the first time. Built in 1867, this building is a popular eating and entertainment destination in the harbor area between Elberta and Frankfort and definitely has character. At first glance, one might not expect to find exceptional food accented by a great wine list, a line-up of top shelf single malt scotch and a solid collection of craftbrewed beers.
Originally the general merchandise store and post office in town, it eventually became the farmer’s cooperative and the Benzie County Fruit Exchange before becoming a big cabbage shed in the 1930s. Current owner Jim Clapp acquired the building in 1972, and in 1985 he opened The Cabbage Shed, or simply The Shed as the regulars call it.
 
Monday, January 17, 2011

Tastemakers; Culinary Tourism/ Boyne Appetit/ Service Standard

Dining Rick Coates CULINARY TOURISM 1/17/11
Last week I attended the the first Michigan Culinary Tourism Conference at the Kellog Center in East Lansing. It was a sold-out gathering of tourism leaders, culinary aficionados and others looking at how to incorporate this new tourism buzzword into their communities. Culinary tourism is not new, it has been an important amenity for the traveling public since the inception of tourism; but now it has become a main attraction.
One of the keynote speakers at the conference was Ari Weinzweig, a co-founder of Zingerman’s in Ann Arbor. Zingerman’s is an upscale food retailer that has created the benchmark in the culinary world for not only quality of product but quality of service. Weinzweig and his partners are in demand as consultants giving two-day seminars all over the country and his presentation captivated the audience. Zingerman’s little venture 30 years ago is now grossing close to $40 million annually. While 20% of that is mail order, the rest of their revenue is generated in Ann Arbor, making Zingerman’s one of the first culinary tourism destinations in that state.
 
Monday, January 10, 2011

Tastemakers: Soul Hole Shrimp & Crawfish Etouffee/ Knob Creek Kentucky Bourbon

Dining Rick Coates Soul Hole Shrimp & Crawfish Étouffée
Since opening last spring, The Soul Hole located on Union Street in the Old Town District of Traverse City has been a welcome addition to the region’s ever-growing culinary scene. If there has been one criticism to Northern Michigan’s dining community, it has been the lack of ethnic and regional cuisine offerings; basically little diversity and too much of the same thing. But in recent years that has been changing for the better.
The Soul Hole has also been helping to shine a light on what at times has been an overlooked part of downtown TC. With the State Theater and City Opera House renovations along with several new eateries, Front Street has been the focus of downtown Traverse City. Toss in the InsideOut Gallery and Right Brain Brewery in the Warehouse District and it seems that Old Town has taken somewhat of a backseat.
 
Monday, January 10, 2011

Simply Cupcakes

Dining Ross Boissoneau Sweet Treats at Simply Cupcakes
By Ross Boissonneau
Life is sweet for Len Mayhew. With a little frosting on top.
And as the owner of Simply Cupcakes, Mayhew tries to make it that way for
everyone.
With 15 different varieties of individual cakes with fanciful names and
visual appeal, Mayhew believes he’s hit on a winning recipe. From Red
Velvet to Key Lime, Funky Monkey to Black Tie, the varieties offer eye
candy as well as tasty treats ranging from sweet to sour.
 
Monday, January 3, 2011

Tastemakers

Dining Rick Coates 2011 Food & Drink Trends
In 2011 the economy and healthy eating are the two primary factors
expected to impact food and drink trends. Positive economic
projections for 2011 are already having an impact as consumers are
flocking to higher end liquors and restaurants. Better real estate
values are allowing more people to enter the restaurant business, in
particular the small “mom & pop” operations.
 
Monday, December 27, 2010

Palette Bistro

Dining Glen Young Take a Tasty Trip Around the World at Palette Bistro
By Glen Young
Ten weeks might not seem long between design and debut, but that is
exactly how long it took the proprietors of Petoskey’s newest dinner
destination to get their restaurant off the ground.
Palette Bistro, the latest venture by Wine Guys restaurant group,
opened in December with a Mediterranean themed menu, an emphasis on
small plates and a view that rivals any in Northern Michigan.
 
 
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