Décor, though, is likely not on the minds of most who venture to Woody’s for Mediterranean food, as folks have for a quarter-century. No, patrons are looking for some tasty grub made fast, something substantial, flavorful and not likely to leave grease stains.
As fall colors explode in full splendor, and freshly picked grapes begin their metamorphosis into fine wine, what better time to enjoy a weekend excursion to one of Michigan’s fine wine trails? And there is no better time for an introduction to Michigan’s newest winery and tasting room, Verterra Winery.
By ALAN KERR In some ways Napa and Niagara are similar. Well OK, Napa is a warm climate region and Niagara is cool climate ' aside from several days this summer when the temperature gauge cranked up close to 100. What they have in common is that they both appeal to hordes of tourists from far and wide.
TED DEE’S SANDWICH SHOP ' This downtown Lansing spot serves a variety of deli sandwiches and specialties, like the chicken cheese panini. 119 S. Washington Square, Lansing. 9 a.m.-4:30 p.m. Monday-Friday; closed Saturday and Sunday. (517) 374-2784. www.ted-dees.com. TO, D (orders of $20 or more), OM, WiFi, $
Augie’s Broasted Chicken opened Aug. 18, and owner Anne Ganakas, who operated the Arby’s fast food franchise formerly housed where Augie’s now sits, says the patented pressurecooked broasted style results in a juicer bird that isn’t as oily as traditional fried chicken.
A red carpet greets diners at the front door and sets the upscale mood. The patio, perhaps the best in the area, is a distinct dining space ' not just a slab of concrete with some patio furniture, like so many others ' complete with outdoor bar, fire pits and giant torches.
The No Thai! name is a play on an owner’s first name, but being a college-town creation, No Thai! revels in irreverence. Cooks and order-takers reference both a "Seinfeld" icon and text-speak culture with T-shirts that read “No Thai 4 U!” Don’t expect Thai Nazi treatment, though; the atmosphere is relaxed and the food is casual.
Mark Carlson of Suttons Bay’s Silver Leaf Vineyard poured his 2009 reserve Chardonnay, aged 18 months in French oak. Fans of full malolactic, barrel-aged Chardonnay will enjoy the buttery, vanillatinged flavors, broad palate and creamy mouth feel.
I learned quickly of its popularity on a Friday evening. The dining space was bustling with activity, conversations layered one on top of another, waitstaff bouncing like lasers from kitchen to table and back. One table was left unreserved for the evening, on the patio, in the still-hot sunlight without an umbrella.