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Wednesday, May 9,2012

Does Stillwater run deep?

Okemos eatery is surf and turf from top to bottom

by Joe Torok
A small collection of cylindrical amber fixtures hang at one end of the dining room, bathing the space in an orange-hued light that highlights extensive woodwork, sage green accents and tables so clean they shine.
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Wednesday, May 2,2012

Food finder

Casual dining

by City Pulse
DIMITRI’S — The former stalwart of downtown Lansing now serves Delta Township with a full dinner menu along with familiar Coney dogs, burgers and fries. 6334 W. Saginaw, Lansing. 7 a.m.-8:30 p.m. Monday-Thursday; 7 a.m.-8 p.m. Friday; 8 a.m.–3 p.m. Sunday. (517) 323-6867; TO
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Wednesday, May 2,2012

New in town

Aggie Mae's Bakery

by Joe Torok
Old Town just keeps getting sweeter. In March, Neva Austin, proprietor of breads, pastries, cakes and all things irresistible, opened a new, stand-alone location of her Aggie Mae’s Bakery on Grand River Avenue.
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Wednesday, May 2,2012

The road less traveled

You won’t regret getting caught in the new Northern Leelanau County Wine Loop

by Michael Brenton
The familiar “M-22” diamond-shaped sign appearing in hundreds of car windows seems to be as ubiquitous as “My child is an honor student at … ” bumper stickers. Highway M-22 is a wonderfully scenic road that wraps around the perimeter of the Leelanau Peninsula, showcasing picturesque vistas of Grand Traverse Bay, neighboring Old Mission Peninsula, islands and verdant vineyards as it darts through historic villages, such as Suttons Bay and Leland.
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Wednesday, April 25,2012

Food Finder

by City Pulse
CONRAD’S COLLEGE TOWN GRILL — The menu includes creative sandwiches, such as the J.F.K. (with chicken, tomato, mushrooms, jalapenos, banana peppers, mozzarella and honey mustard) and a full slew of breakfast items. 101 E. Grand River Ave., East Lansing. 11 a.m.-3 a.m. Monday-Friday, noon-3 a.m. Saturday, noon-2:30 p.m. Sunday. (517) 337-2723. www.conradsgrill.com. D, OM, $.
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Wednesday, April 25,2012

Bringing the east to East Lansing

No-frills No Thai! caters to the college crowd

by Joe Torok
There are a couple of spots in town that I head to if I don’t feel like rustling up my own Thai curry at home, but it’s not like the Lansing area is a magnet for the southeast Asian cuisine. Within the last couple of years, though, downtown East Lansing has ushered in a few Thai restaurants, one of which sits along the fast-moving Grand River Avenue corridor.
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Wednesday, April 18,2012

Food finder

by City Pulse
is the motto at this onetime railroad station with impressive decor and less-impressive food. A massive menu offers breadth but not much depth. Full review online at tinyurl.com/66g876o 637 E. Michigan Ave., Lansing. 11 a.m.-10 p.m. Monday-Thursday; 11 a.m.-11 p.
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Wednesday, April 18,2012

East Lansing's new spots

Chopstix serves Asian cuisine, while Smoothie Café gives you Hawaiian Breezes and Mocha Madness

by Joe Torok
The new venture is based on Chou’s Taiwanese heritage, a heritage that includes southern Chinese, Korean and Japanese culinary influences, Chou says. All of those flavors find a home on his menu, but as any conscientious restaurateur will tell you, flavors are only as good as the ingredients.
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Wednesday, April 11,2012

Food finder

by City Pulse
CHRISTIE’S BISTRO — Elegant dining with beef and seafood offerings, as well as pasta and salads; located inside the Lexington Hotel at 925 S. Creyts Road, Lansing. (517) 323-4190. www.lexingtonlansing.com. Monday-Friday Breakfast 6:30 a.m.-11 a.m., Lunch 11 a.m.-2 p.m., Dinner 5 p.m.-9 p.m.; Saturday Breakfast 7 a.m.-11 a.m., Lunch 11 a.m.-2 p.m. Dinner 5 p.m.-9 p.m.; Sunday Breakfast 7 a.m.-10 a.m., Brunch 10 a.m.-2 p.m. Room service available 6:30 a.m.-midnight Monday-Friday and 7 a.m.-midnight Saturday and Sunday. FB, TO, RES, $$$.
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Wednesday, April 11,2012

How to define 'fine'

Upscale dining is the order of the day at Knight Cap

by Joe Torok
While that might make for a great way to bring in folks whose conception of "fine dining" begins and ends at a plate of lobster or a French-sounding cut of beef, it’s not the best way to impress those actually looking for a true fine dining experience.
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