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Wednesday, July 13,2011

Drive-in dining

Nip-n-Sip serves up deep-fried memories

by Joe Torok
We pulled in next to one of many drive-up menus that surround the kitchen and server station hub in the center of the lot. At Nip-n-Sip, your car is your commissary, although tables underneath two metal canopies do offer an open-air alternative to vehicular dining.
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Wednesday, July 6,2011

Just for the health of it

East Lansing Farmer’s Market starts its third year Sunday

by Joe Torok
Included in the vendor ranks are Clearview Orchards, The Country Mill, El Azteco, Fresh Lake Whitefish Co., Gibbs Berry Farm, Greenbrush Farms Dolce Vita Goat Dairy, Hang’s Farm, Nibble, Nightengale Farms, Owosso Organics, Pregitzer Farm, Spartan Country Meats, Stone Circle Bakehouse, Sweet Polly’s Pure Breads and Desserts and Tirell Centennial Farm.
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Wednesday, June 22,2011

Exotic tastes on Michigan Avenue

Unable to stand the heat, our food critic gets out of the kitchen to find delicious alternatives

by Joe Torok
Dear Kitchen: Things are getting a little hot for me. We had a great time through the winter, your warmth and dedication unwavering. Alas, it could not last. It’s summer now, and I think I should see other kitchens.
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Wednesday, June 15,2011

A taste of nature in the city

Lansing’s farmers markets are about more than just food — they connect communities as well

by Joe Torok
Bunches of fresh-picked Michigan asparagus banded together into little battalions stand at attention on a vendor’s table, sent straight from the farm with marching orders to be cooked by the end of the day. Next to them are carrots so fat they’re fit for a horse.
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Wednesday, June 15,2011

Clara’s fine decor and service don’t compensate for so-so food

Although the popular restaurant is lovely to look at, the dining experience leaves much to be desired

by Joe Torok
By JOE TOROK Google "Lansing dining," and Clara’s Lansing Station jumps to the top of the page. Popularity with residents, frequent recommendations to guests visiting from out of town and a landmark building give Clara’s an ostensible air of dining superiority not to be missed.
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Wednesday, June 8,2011

Meals on wheels — done right

Using grass-fed beef and free-range pork and chicken, Trailer Park’d offers a classy alternative to fast food

by Joe Torok
Hahn now sets up daily at the corner of Cedar and Liberty Streets, just north of Grand River Avenue, and is looking to move into Old Town soon. Trailer Park’d appears weekly at the Allen Street and other farmers markets, and hits occasional events: It was at Preuss Pets during last weekend’s Be A Tourist in Your Own Town festivities.
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Wednesday, May 25,2011

Chinese class

Xiao China Grille tailors its elegant dishes for Lansing’s taste buds

by Joe Torok
Cheng, whose family immigrated to the New York area in 1982 from the Fujian province in southeast China, has been in the restaurant business for most of his life. He’s seen what works in New York, the Midwest and China. In this country, at least, flux is the state of existence.
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Wednesday, May 18,2011

New addresses for old favorites

The Wild Rose pops up; Downtown Dog House becomes The Boardroom

by Joe Torok
A lunch buffet is new to the location and the menu has expanded, too. Valdez says customers have gone crazy over her caldo, a stew and soup hybrid loaded with beef and vegetables. Menudo is new, too, and pan dulce (Mexican sweet bread) will be coming soon.
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Wednesday, May 11,2011

Dimitri's changes locations, but retains its standards

Now in Delta Township, the venerable restaurant has expanded its menu

by Joe Torok
Reborn in comfortable new digs on Saginaw Road near Creyts Road, Dimitri’s is now run by Stamiti Stathopoulos, son of the restaurant’s namesake. The decision to reopen was not easy (or cheap), and a name change was considered. But in the end, Stathopoulos stuck with a proven commodity.
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Wednesday, April 27,2011

Still saucy after all these years

Sip ’n Snack has been an Okemos institution since the 1950s

by Joe Torok
Retirement is a dirty word to Valentine Korrey. The 88-year-old drives himself to work at 2 a.m. five mornings a week, to the same grill he’s been cracking eggs on, to the same stainless steel counters he’s been making Coney sauce on, to the same restaurant he’s owned for over five decades.
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