It’s fun to experiment for special occasions, and I couldn’t resist this charming holiday-colored version of the martini. The Bombay Sapphire version of gin – made with juniper berries from Tuscany forgodssakes – gives it an extra depth of flavor. Hope you have a fabulous Thanksgiving.
Yuletide Martini
2 oz Bombay Sapphire
2 tsp Cranberry Sauce
.25 oz dry curaçao
.25 oz cinnamon syrup
1 dash five spice bitters (Bar Keep)
“The Martini was called ‘the only American invention as perfect as the sonnet’ by H.L. Menken. and, although the classic recipe involves only gin and vermouth, in the American spirit of invention, the cocktail can be experimented with to no end. In light of the holidays, The Yuletide Martini takes inspiration from some of the brighter flavors of the holidays, and incorporates cranberry, orange and spices to evoke the feeling of holiday spirit. E.B. White called the martini the ‘elixir of quietude,’ and this martini is meant to be just that: a quiet moment to be found in the hectic rush of the holiday season. Cheers.” – Created by Bombay Sapphire Denver’s Most Imaginative Bartender Winner, Tacy Rowland of Bol in Denver.
It’s a pleasure to dine at a restaurant where the food, the service and the ambiance come together seamlessly to make a memorable evening. And that’s just what happened recently at Sapori Trattoria, 2701 N. Halsted, close to the border of Lincoln Park and Lakeview. Our party of four arrived at 5 pm for an early dinner and were delighted to feel immediately warm and welcome on a cold Saturday night.
Needing time to study the many Italian-named dishes on the menu, a couple of us found the house Cabernet Sauvignon (Fox Brook 2005) was quite good and made a nice pre-dinner cocktail at a very reasonable $6.50 a glass.
Besides the regular menu items you can find online, the evening’s menu carried an entire column full of “Featured Items” from starters to multiple pasta entrees (including the pumpkin ravioli one of us ultimately ordered), and a number of meat dishes (including Vitello Osso Bucco and the Duck Leg Confit).
Shortly after we sat down, a tray of bread arrived – excellent flavor, with moist crumb and crispy crust. I’d noticed a small bottle of olive oil and a dish of grated fresh Parmesan cheese, but when I (a die-hard butter fan) asked for some, a dish promptly arrived with two large, cold, unsalted slabs thereof. A heaven-sent version of my go-to restaurant indulgence!
We shared one order of bruschetta ($6.95) around the table. A generous portion of homemade mozzarella cheese – freshly made, light and tender – was surrounded by shavings of prosciutto and chunks of marinated tomato on toasted slices of that lusty, crusty Italian bread. Another person ordered the Caesar salad – a plateful of crisp, crunchy romaine and some very good homemade croutons, all lightly coated with owner/Executive Chef Antonio Barbanente’s own delicately seasoned dressing – delicious but perhaps slightly overpriced for the quantity at $7.95.
It was rough going choosing our main courses; almost everything on the menu had its appeal. Ted, our server, answered our many questions – including whether the pasta is house-made (it is, except penne). He patiently explained the differences in various dishes and told us which were the most popular.
We finally settled on our selections. The Maple Leaf Farms Duck Leg ($25.95) was a classic duck confit preparation – salt-cured for two days and slow-roasted in its own fat, served with sweet potato strings and 48-hour duck gravy. The Cappellacci di Zucca ($21.99), pumpkin-stuffed ravioli in a burnt butter sauce with butternut squash, sage and pine nuts, was declared a winner. Vitello Paesana ($26.99), tender veal scallopini sauteed with artichokes and cherry tomatoes in a savory delicate wine sauce, was a hit, too. We all approved our samples from a side of homemade pasta – oil and garlic caressing every noodle in a nest of rich-tasting, homemade egg-dough linguine.
Tiramisu – light as butterfly wings
Panna cotta – creamy rich with chocolate sauce
Oil & garlic on homemade egg linguine
Spaghetti alla Scoglio – delicious!
Twinkling lights in the two-level dining area
Chef Antonio welcomes one of our party
My entree was a huge chunk of perfectly pan-seared Chilean sea bass ($28.99) served in an aromatic sauce with lightly steamed fresh spinach, finished with roasted tomatoes, oyster mushrooms, and beautifully tender-inside, lightly crispy-on-the-edges chunks of roasted potato. Potatoes are another of the items by which I judge a restaurant – for example, undercooked is a disaster – and these more than passed muster. The only off note was finding a couple of gristly pieces underneath the fish. Homemade pasta with seafood? I simply had to try some. Ted graciously accommodated my request for half an order of Spaghetti alla Scoglio ($23.99). This lovely dish consisted of a generous helping of seasoned seafood (clam, mussel, shrimp and scallop), cooked juste á point and served on a bed of homemade egg spaghetti. The spaghetti was delicious on its own, but it was also enveloped in a mellow and flavorful sauce – the menu says the pasta is “sautéed in marinara.” Okay. The best marinara I remember tasting in a long time. And since I feel the same way after having eaten the leftovers for breakfast, I know it wasn’t just the wine and the company that made it taste so good!
Ambiance is wonderful at Sapori. I’m a sucker for tiny white lights, and here, just the right number of these Italian standbys pinpoint the overall subtle lighting (notice how dark all the pics are!). The place is built into what must have originally been someone’s home – certainly not a restaurant. Outside the small main dining area – which has two levels, thus adding to the sense of coziness and privacy – you’ll encounter a charming rabbit warren of hallways and small rooms tucked away in cozy corners, with extra doors in surprising places. A tiny bar graces the main dining area off the street entrance, and dinner is also served in what is probably another honeycomb of rooms we didn’t go up to see on the second floor. Ted said total capacity is about 250 – a surprise, given the intimate feel of the place, although a regular diner there tells me the noise level gets uncomfortably high at prime times.
Service was friendly, warm and professional. When one of our party complained to Ted after a first taste that the salt-cured duck was too salty, he apologized for not having explained the best process for consuming this dish – interspersing bites with the sweet potato accompaniment. He acknowledged he should have given this advice upon delivering the plate. Then, a minute after Ted left, the maitre d’ arrived to also apologize and offer to replace the dish with something else. Hard to ask for more than that. Later in the evening Chef Antonio came to our table and smiled as we expressed our enthusiasm.
The tiramisu dessert ($6.99) had a decidedly light touch. Crowned with a foam of whipped cream, the ladyfinger layers were lusciously fluffy. Delicious indeed, though I usually like mine a bit heavier – more custard and a tad more rum-coffee flavoring. Panna cotta ($6.99) was super-rich with cream and chocolate-hazelnut flavor. Though I didn’t love the slightly gelatin-y mouth feel of the dish, the drizzle of thin, dark chocolatey sauce on top was a definite enhancement.
Open every day at 4:30, Sapori Trattoria has been here since 2001. Where the heck have I been?
Provinces of the Italian region of Veneto (Photo credit: Wikipedia)
Fine wines in Italy are certified as DOC or DOCG (read more about 4 excellent whites and a red from Romagna here and some fun info here), and a great many of them come from Veneto, Italy’s biggest-producing wine region. The region exports 28% of its wines compared to only 5% from Emilio Romagna and 12% from Trentino.
Wine service pouring a glass of the Italian sparkling wine. (Photo credit: Wikipedia)
Prosecco DOC Extra Dry Selezione Raphael Dal Bo 2013 – from Raphael Dal Bo SRL. Fruity, light (11% alc) and refreshing with a smooth finish and aromas of green apples and white blossoms. Excellent as an aperitif or with light starters, or to celebrate a festive occasion. Some call this the “Swiss Army knife” of sparkling wines – good for most anything. (Price not available.)
Prosecco DOC Extra Dry Ca’ Delle Rose 2013 – from Domus Vini SRL. Fresh, lively and fragrant (11% alc) with floral, fresh fruit hints of apple, pear, citrus and yeast. This one’s grown near the Dolomite Mountains so has more minerality than some. Great as a cocktail and aperitif or with light foods, fish and seafood, and creamy desserts. (Price not available.)
Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Dry 2013 – from Azienda Agricola Drusian Francesco. Fine and persistent on the palate with scents of green apple, pear, wisteria and white flowers. Drink as aperitif or with fish dishes (11% alc). Retails at ~$20.
White
Breganze Pino Grigio DOC Superiore Savardo 2013 – from Cantina Beato Bartolomeo da Breganze. 2013 was a good year for white wines in Veneto. This one is dry, crisp, fruity and fragrant with acacia blossoms and exotic fruits. (12.5% alc). (Price not available.)
Reds
Valpolicella Ripasso DOC 2012 – from Terredomini SRL. Dry, velvety, with hints of baking spice, dark red fruits and tobacco, and an aroma of bitter almonds. Good with most anything: meats, cheese, pork medallions, veal shanks, etc. (Price not available.)
Venezia Rabosos Dell’ Arnassa DOC 2010 – from Castello di Roncade. Full-bodied, pleasantly high acidity, with light wood notes and an aroma of vines with hints of mature red fruit and cherry. Goes great with the heaviest of meats such as venison, boar and duck. Retails anywhere from $15 to $25.
English: location of Emilia-Romagna in Italy (Photo credit: Wikipedia)
They’ve been growing grapes and making fine wines in Romagna in Italy since the time of the Roman Empire. All the wines from this area are DOC (Controlled Designation of Origin) or DOCG (Controlled and Guaranteed Designation of Origin) – designations granted only to the best certified quality wines in Italy. Romagna produces about 20 million bottles of this certified wine and exports 35% of it to other countries.
Romagna is known for its deep, dark Sangiovese reds and many white wines – from dry to aged dessert types. Since most of the winemakers are very small, they needed to band together to promote themselves. So 250 small winemakers and 200 partner wineries worked to form Consorzio Vini di Romagna. They brought some of their fine wines to Chicago recently during the Simply Italian Great Wines tour 2014. Below are four of their white wines and one red I recommend:
Whites
Romagna Italian whites and Sangiovese reds – part of the Simply Italian Great Wines tour
4 stars – Romagna Albana DOCG Secco Progetto I 2013 – from Leone Conti Societa’ Agricola. Lovely white wine, dry and warm with aromas of yellow fruit, golden apple skin, wet rocks, oak and vanilla. Good with starters, first courses of fish and roasted white meats. Four stars and a great value at ~$15. This wine won over a Sauterne in a blind taste test.
4 stars – Romagna Albana DOCG Secco I Croppi 2013 – from Celli SNC di Sirri & Casadei Societa’ Agricola. Rich, round, fresh, elegant with aromas of yellow pulp fruit and scents of apricot and melon. Four stars and another great value at ~$15. Good with noodles, grilled fish and white meats.
4 stars – Romagna Albana DOCG Secco Alba Della Torre 2013 – from La Sabbiona S.S. Azienda Agricola. Dry, warm and harmonious, with a finish of burnt almond. This is a beautiful wine with intense fruity and floral notes and a whiff of peaches. Another great value at ~$15. Good for starters, fish, especially grilled fish, but really it would go well with your whole meal.
5-star beauty – Romagna Albana DOCG Passito 2010 – from Bissoni Raffaella Alessandra Azienda Agricola. Creamy, slightly sweet, but rich and complex, with persistent tannins and aromas of apricot, dried figs, almonds, ripe dates and scents of rich fruit and spice mixtures. It’s a dessert wine, so go ahead and splurge at $45 retail. Serve it with almond pastries, and/or mature Pecorino or blue cheeses with honey or jam.
One red I recommend is the Romagna Sangiovese Doc Superiore Riserva Nonno Rico 2010 from Azienda Agricola Alessandro Morini “Poderi Morini.” Delicately soft, smooth and fresh with notes of thyme and oregano along with scents of plum, cherry, vanilla and licorice with a finish of ripe rose. Doesn’t it just make your mouth water? A good value at ~$20. Serve with filet of beef or other rich meats.
The Antinori family believes in tradition – and innovation, too. They introduced the Cabernet grape to Italy, in a spot where many other grape varieties can’t grow, and began experimenting with blending Cabernet with Italian grapes. The resulting wines have been exceptional, and now they are spreading the word.
Alessia and Niccolo share their passion for Antinori wines
She’s tall and slender, full of energy, and passionate about her mission. She is Alessia, the youngest daughter in the Antinori vintner family – the winemaker who travels the world alone and with her father, Marchesi. The family is the 26th generation to grow wines in Italy and now in Napa Valley. Together they imbibe lessons from cultures on several continents, the better to enrich their own winemaking wisdom. Alessia and her two sisters work closely with their father to manage the three Antinori wine estates in Italy and in America.
Alessia’s shoulder length, softly wavy brown hair moves in time to her graceful arm movements as she nods to emphasize her words. She is introducing five of the Antinori wines to a group of 60 people in Chicago. The Antinori wines being introduced are all made with some percentage of Cabernet Sauvignon grapes, for that is the theme of the evening: The Antinori Family’s Fascination with Cabernet around the World. Each wine has a subtle complexity along with delicacy and elegance in its blending. Several of them (see list below) are extraordinarily subtle and refined on the palate, especially the only-made-in-exceptional-years 2011 Solaia Toscana, made from grapes grown in a small southwest-facing vineyard next to their Tignanello vineyard in the Chianti Classico area of Italy.
Only in exceptional years – Solaia Toscana
As Niccolo Maltinti, U.S. Commercial Director and Brand Ambassador, said about this Solaia, “This is not a Sophia-Loren-type wine. It’s one of the most elegant wines, but with a backbone. You want to spend time with it and discover it slowly.” He said the poor, rocky soil here, “makes Cabernet Sauvignon grapes speak with an Italian accent.”
Alessia speaks warmly about the commitment to quality and the passion with which her family has been making wines for 600 years. She says these family values are transmitted seamlessly from generation to generation. Since her great-grandmother was American, her family has always felt a pull towards the United States – so it only made sense when her father visited Napa Valley that he would fall in love. He promptly bought 500 acres, built himself a home (an American style home built by an Italian architect) and went to work creating their estate vineyards.
Coco Pazzo’s fabulous venison ravioli with black truffle and wine reduction
The Cabernet event, held in the Florentine Room of the J.W. Marriott Chicago, paired a number of Antinori wines with fabulous Italian food creations, among them osso bucco with saffron risotto, braised lamb lasagna, and from Coco Pazzo, handmade venison ravioli with black truffle and wine reduction.
Alessia’s – and my! – favorite il Bruciato
Alessia gives away her secret – the wine she drinks every day at home is their il Bruciato, a full-bodied red made of 65% Cabernet Sauvignon, 20% Merlot and 15% Syrah. It’s wonderfully red and deep and pairs perfectly with many types of foods. And I was pleased to learn that the wine I liked so much that evening – and had to go back for more of – turned out to be her favorite, il Bruciato.
Barry Devine, the wine manager at Fleming’s Steakhouse in Lincolnshire, said he already carries several Antinori estate wines. He considers “Guado al Tasso Il Bruciato, the second label of the winery, and the Tormaresca Neprica (a blend of Negroamaro, Primativo, and Cabernet Sauvignon) fine examples of elegant wines at great value.” He said another great wine and great value is their Villa Antinori Toscana (Sangiovese, Cabernet, Merlot and Syrah blend). In addition to being “great values, these wines are good representatives of their respective areas,” Barry said, and generally score in the 90 point range in respected wine publications.
I asked Alessia a little about herself. She said realized when she was a teenager that she had a choice of where to go in life. Her father never forced her to go into the business, she said. But when she asked her father if she should go for art history or go to Milan to learn winemaking, he unhesitatingly said, “Go to Milan!” Though she knows she could have done something else, she loves the profession she has committed her life to.
Alessia, sharing her enthusiasm
When asked if it was unusual today for women to be winemakers, she said, “No, not today. But 20 years ago when I started, I was one of only two women in a class with 30 guys.“
She spoke of how being a family-owned winery makes a difference. I asked her to elaborate. “How our family succeeded – it takes humility, open-mindedness, culture, passion, and curiosity. With the family transmitting the culture and commitment from generation to generation, it assures a continuing sense of responsibility. Otherwise people change, and they don’t have the same commitment.” She spoke of how pleasant it is to be involved with nature. “It took 26 generations to build this company,” she said. “It can take only one moment to destroy it. Everything depends on how you behave, how you transmit the values and ideals to the future generations.“ These values are natural in a family-owned wine business, said Alessia, but they must be tended constantly. “When I speak at events like this, that’s how I show my passion.”
On promoting their wines: “My father was a pioneer in the 1970s in discovering new areas, and in Italy we went to other cities to bring our wines and to promote wine drinking in general.” About traveling alone to India and Asia she said, “It was very challenging. I learned about their traditions, culture – very similar to ours – their religious commitments, history, and ancient culture. Also, no one knew me; I could be myself as a person.”
What about here in the US? “I learned about the huge market potential of the U.S., and that everyone focuses on the main cities. In the 50s and 60s it was more about whiskey and beer in the US. There is a huge revolution here, enormous. In Napa Valley we learned a great deal about using Cabernet Sauvignon grapes.”
Alessia’s favorite everyday Antinori wine, il Bruciato, is available at Binny’s and sold in Eataly by the glass.
Nadia G., the popular Food Network show host, was writing comedy at an early age, has moved up fast in the world of TV and happily offers her own take on how to “do” Halloween right. Following are her top party ideas and Halloween recipes that will make your party the hot spot Halloween favorite.
Try decorating your buffet with genuine old stuff – like broken dolls you find at a thrift store. Headless, armless, blackened eyes, whatever.
Present your party spread on a bloodstained tablecloth! Get your hands on a white sheet and have some gruesome fun staining it with theatrical blood handprints and splatters!
Lighting is everything, so replace your crummy lightbulbs with red ones, and light lots of black candles to create a spooky (and sexy) ambiance.
Fill a surgical glove with water and freeze, use this creepy
Nadia’s “severed hand” looks great in a Witches Brew cocktail punch – See recipe below
“severed hand” to cool your punch bowl!
Stay away from generic “scary” props like cheesy spiderwebs.
Try: blood red roses, mice, pictures of Phil Spector… Use your imagination!
Bar Takito, 201 N. Morgan St. (at Lake) in the West Loop celebrates Halloween. Special $5 menu including $5 margaritas and food items will be available to any guest wearing a costume on Friday, October 31 and Saturday, November 1. Try their Sangre Del Toro (or “Blood of the Bull”) cocktail.
Newport Bar & Grill, 1344 W. Newport in Lakeview, hosts a Halloween costume party Friday October 31. A $500 cash prize for the “Best Group Costume” – $200 cash for “Best Individual Costume”. The bar will feature a live DJ all night long and offer $4 Craft Drafts, $4 Fireball shots, $5 Three Olive cocktails and $5 Bacardi bombs. An optional $20 package will be available from 9 p.m. – 12 a.m.
Masked Halloween wine tasting – Taste eight different varietals and wine a prize for guessing the most correct. WineBar at Plum Market, Inside Plum Market Old Town, 1233 N. Wells St.
Quartino Ristorante & Wine Bar, 626 N. State St., is putting on its traditional Halloween Wine Bash on Thursday, October 30, 7 to 9 pm. $25 gets you a selection of beer, wine and delicious Italian-with-the-Quartino-touch fare, along with music and (of course) a Halloween costume contest!
Bar on Buena, 910 W. Buena, EVIL TWIN DEVIL’S NIGHT EVIL COSTUME BASH on Thursday, October 30th (Devil’s Night!). 7pm – til ?? – a night of frightening flicks, macabre music, spooky spirits. Prizes for the most evil costumes include VIP Blackhawks tickets, BOB Gift Certificates, Beer Swag and more.
Chicago Q, 1160 N. Dearborn St., an upscale barbeque place with a gorgeous wood-paneled bar, gets in the Halloween spirit, this October 31 with the Spooky q Potion cocktail ($12 – Bourbon, Cinnamon Simple Syrup and Apple Cider served on the rocks with a gummy worm garnish).
Plymouth Restaurant & Bar, 327 S. Plymouth Court, on Friday, October 31, serves up a complimentary buffet full of Swamp Dip and Cheesy Freddy Fingers. Wash it down with Blue Moon pints for $4.00 and Pama Pomegranate Martinis for $5.00, and The Scary Night drink special for $5.00. Costumes encouraged.
*Spooky Halloween cocktails include Witches Brew punch:
Witches Brew
4 oz. Once Upon a Vine® Fairest Chardonnay
2 oz. Pear nectar
1 oz. Lime juice
.5 oz. Simple syrup
3 Sprigs of thyme
Directions: Shake ingredients in a cocktail shaker and strain into a chilled glass.
William Shatner (the famed former Captain Kirk on Star Trek) hosts an online show in which he asks people to taste wine from a brown bag and describe it in terms of their particular occupation and then rate it. Shatner doesn’t know what’s in the bottle, either, so it’s kinda fun. Here’s a video of his interview with a young craft-beer salesman. Enjoy!
Doc B’s Fresh Kitchen has two locations: 100 E. Walton St (at Michigan) and 55 E. Grand (at Wabash). Tried the Walton place with a friend today and was very pleased. The music seemed a bit too loud when we got there, but the din of the other diners soon balanced that out (every table was busy all through a long lunch time). Yet because we were seated in a booth, we had enough privacy that we could still speak in reasonable tones.
WokOut Bowl with shrimp and spicy Thai sauce
Doc B’s Fresh Kitchen’s casual vibe
Nice wine service
Unique pizza options
Avocado pizza!
Deep-fried sweet potato crisps
Besides some very creative sandwiches, burgers, salads and pizzas (avocado!), one of their featured items is the Wok Out Bowl ($14 to $18). A pile of fresh veggies (kale, broccoli, carrot, mushrooms, onions) and a protein of your choice (e.g., shrimp, chicken, steak) are stir-fried ’til crisp/tender, topped with cashews, and served on either brown rice or lo mein noodles with your choice of sesame teriyaki or a spicy Thai sauce (we both liked the Spicy Thai best – it’s not especially hot). You feel virtuous ‘cuz it’s full of vegetables, but satisfied ‘cuz it’s got the protein and the starch. And it’s good.
A couple of particularly attractive sandwiches – Craig’s Knuckle Sandwich ($23) of 100% Maine lobster with coleslaw and arugula and the Filet Mignon with Parmiggiano Reggiano. Our neighbors ordered the avocado pizza – it looked and they said it tasted fabulous. They also had deep-fried sweet potato chips with two sauces that looked quite appetizing.
We couldn’t resist splitting a slice of chocolate pecan pie – worth the calories. Wine list is short and simple. By the glass whites and reds (and sparklings) from $9 to $18 each. For the cost of a bottle, multiply by four. Excellent service. Friendly, knowledgeable, helpful and attentive. Comfy, casual vibe with excellent food and service.
Many cheeses at the supermarket (Photo credit: Wikipedia)
Grass-fed is the new mantra for healthier eating. You restaurant-goers and shoppers can find grass-fed meats, eggs and dairy in various locations around Chicago. Now you can also find a new brand: Grassfields is local and makes cheeses with raw organic milk from grass-fed cows raised to the highest animal welfare standards in the U.S. and Canada.
Look for the brand at some 20 stores and restaurants across the city, including Eataly, Bin 36, Longman & Eagle, West Town Bakery, Bangers & Lace, and the Dill Pickle Food Co-op. Grassfields’ nine varieties of cheese are made and aged on its 250-acre dairy farm, near Coopersville, MI.
Matt Reilly, Manager of Salumi and Formaggi at Eataly, says “Understanding what we eat is the only way to develop healthy relationship with our food. As a cheese monger, my goal is to know and build a direct trust relationship with both the producer and my customers. …I am happy to encourage my customers to bring [Grassfield cheeses] home to their families.”
Antonio RamÍrez, Cheese Director at Bin 36, says his customers agree: Grassfields’ cheeses are “unique and unexpected. “…Grass feeding produces added flavors and sweetness, makes the flavor more interesting, and keeps animals happy and healthy. Happy cows make happy cheese…”
Animal Welfare Approved (AWA) standards, policies and procedures are available on the AWA website. AWA’s Online Directory of AWA farms, restaurants and products let you search by zip code, keywords, products and type of establishment. AWA has also launched AWA Food Labels Exposed, a free smartphone app guide to commonly used food claims and terms, available from the App Store or Google Play. A free printable version of Food Labels Exposed is also available for download atAnimalWelfareApproved.org.
Ever been to Northern Michigan? I just went there for the first time recently, and I can tell you it’s beautiful country. It’s a delightful place to escape from Chicago’s intensity for a bit. Happily, there’s a cool resort – owned and operated by the Chippewa and Ottawa Indian tribes – near Traverse City that’s got everything you need for a real retreat. It’s called Grand Traverse Resort & Spa.
Three golf courses – all respectably difficult – grace the property. The outdoor pool has its own food service (in season). The fully equipped health club is huge – 100,000 square feet – and includes five beautifully maintained indoor tennis courts, two indoor pools and two hot tubs open early to late, a full fitness center with machines, weights and classes, and a childcare center called the Cub House.
MudPie gifts and fashion
Dylan’s Candy Bar
Tumbleweeds toys and games
Also, on premises you have three restaurants (read about Aerie here) and a whole little avenue of shopping pleasures. MudPie offers delightful gifts and fun fashions and accessories. Dylan’s Candy Bar has a host of sweet treats and fun little gifts for kids. Tumbleweeds carries toys and games for kids of all ages. Plus there’s an American Spoon shop with fabulously creative jams, sauces, and more.
By the way, this part of Michigan is about to receive millions of dollars for repair and resurfacing highways and byways. So if you’ve ever been in this area and run into some difficult traffic or roads, you should find smoother sailing soon.
Don’t take the highway up there. Rather take the scenic route up Route 31 (the trip is seven-ish hours) and stop in one or two of the little lakeside towns (starting from closest to Traverse City): Frankfort, Manistee, Ludington, Muskegon and Saugatuck are all charming places to get a meal or a drink. Crowded in the summer, but still fun to see even off-season.
It was my first time in Northern Michigan – and I’m hoping I’ll be back again soon.
