![]() ![]() A chicken wrap with fall greens, veggie burger sliders with quinoa and lemon chive remoulade and a beef brisket with red pepper, onion and cabbage are among the sandwich choices. Salads include a beet salad with both red and golden beets, roasted and complemented with spinach and goat cheese. On the Menu: Small plates feature olives (with roasted garlic olive oil, chili flakes, rosemary and preserved lemon), nuts (with honey, salt and smoked serrano pepper) and a rabbit confit (with mustard, pickled vegetables and grilled focaccia). "We rotate as much as we can from what’s in season," says Dayton. ![]() And why wouldn’t it, with the farm right outside its door? Many of the items on the menu are derived from the animals and vegetables that call the farm home, much to Chef Jonathan Dayton’s delight. Hearth and Vine takes the farm-to-table concept seriously. Lloyd says the porter marinade ensures there’s nothing like it. For meat eaters, Lloyd suggests the hanger steak. The chicken is fresh and we use local micro greens and field greens when we can," he says. "The cherry chicken salad represents Traverse City. Signature items: Lloyd says one of the region’s biggest draws contributes to their top seller. Entrées feature ribeye char-grilled with Gorgonzola ale butter, cherry porter BBQ ribs, pan-seared Great Lakes yellow perch, and grilled Atlantic salmon with cherry porter BBQ sauce or basil pesto crust. ![]() Sandwiches include a sunflower Reuben– corned beef or sliced turkey on sunflower ciabatta–a black bean and portabella burger, and root beer-braised pulled pork tossed in cherry porter BBQ sauce. On the Menu: Hence you have white cheddar ale soup, cherry porter BBQ wings and Diabolical chicken, named for North Peak’s Diabolical IPA, in which it’s braised. "We incorporate our beer into 30 to 60 percent of our food," says General Mike Lloyd. The building, a onetime candy factory, has an authentic industrial feel with its exposed rafters and heat runs. When you enter North Peak, you walk by gleaming brew tanks to a warm and inviting interior full of dark wood and natural light. "We put our special rub on them, then smoke them, then finish them when they’re ordered," he says. Among the entrées, he points to the ribs. It’s great bar food and great for an appetizer," says Walraven, referring to house-made spears wrapped in ham and Swiss cheese, then enveloped in a fried won ton. Signature items: "The most popular item is the fried pickle. Then there’s pizza: hand-tossed or Chicago-style deep dish, as well as four different flatbreads. It includes entrées like Thai Sea Bass with coconut curry sauce, a coffee-crusted New York strip steak with ramps and port wine reduction, and char-grilled lobster tail. On the Menu: Walraven says he wanted to create a menu that would have something for everyone. Owner Ben Walraven knew the perception was that the town was dying and began thinking of ways to revitalize the town’s business climate. It’s part sitdown restaurant, part arcade, part sports bar, part pub, part bowling alley, part music venue and part of a plan to save Northport. Davies says the ribs are always a popular choice, but she also recommends the shrimp and grits and the tuna club. Signature items: The artichoke pita dip is served warm, topped with tomatoes and green onions, and accompanied by flashfried pita chips.Īmong the flatbreads, the wild mushroom is a clear winner. Flatbreads include pulled pork and wild mushroom.Īmong the salads, cherry chicken with cherry vinaigrette is served alongside choices like avocado crab salad with poppy seed dressing and tuna nicoise with sliced fingerlings and French beans, topped with roasted lemon vinaigrette.įish, herb-rubbed chicken kabobs, a surf and turf combo, pasta, and roasted wild mushroom risotto round out the menu. On the Menu: Starters include Tuna Tartare, Red Coconut Curried Mussels, and crab cakes with guacamole. Mark’s brother Matt and his wife Patty soon joined in the fun. As part of our restauranTour issue, here’s a recap:Īuto industry veterans Jennifer and Mark Davies purchased Molly’s By Golly in the center of the Old Mission Peninsula, changing the name to the Peninsula Grill. Since May 19, you’ve read (or missed) twenty profiles of area eateries. ![]()
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