Section D - The Mining Journal

The Mining Journal, Wednesday, March 30 — 9D
PROGRESS2016
2016
GOOD EATS AND DRINKS
SECTION D Part 2
PROGRESS
A SPECIAL SECTION OF THE MINING JOURNAL
ALSO
ALSO
INSIDE
INSIDE
PAGE 10D
One stop shop gets a
facelift
PAGE 11D
Offering delicious
dinner options
Tee time
PAGE 12D
Some like it HOT
Restaurant twin a win
‘
Family-oriented eatery from LAnse
adds
new location in Marquette
Above, various food items made to order at Java
Bay located in the heart of the Third Street corridor.
At left, the entrance to Java Bay. Below, owners Bob
and Nikki Dudo pose for a picture. (Journal photo by
Elizabeth Bailey)
By ELIZABETH BAILEY
Journal Staff Writer
MARQUETTE—If you build it they
will come.
That is exactly what the people of
Marquette have done — they have
come to Java Bay. The family-oriented coffee, breakfast and lunch spot in
L!Anse has added another shop to it!s
roster, Java Bay, located in the heart
of the Third Street corridor.
“This one is pretty much identical to
the one in L!Anse, as far as menu offerings,” said Bob Dudo, co-owner
and manager of Java Bay.
“We!re in a little smaller of a location
than we!d like, but it!s what!s working
for right now,” he said.
Dudo said the location is the perfect
place to fill something that!s been
missing on that end of Third Street.
“The location, here on the north end
of Third Street, I think it was probably
a little void of a breakfast-type coffee
place,” he said. “So I think we really
kind of filled a niche up here. We get
a lot of folks from the surrounding
neighborhood that walk here, come
and hang out, have a cup of coffee,
there!s also a lot of folks that walk
around the Dome then come hang
out.”
Although the shop has only been
open for seven months, Dudo said
it!s been going really well.
“It!s just really nice being here in
Marquette, the customer base is really cool here. Everyone is happy
we!re here, and we!re happy to
serve them.”
There is a wide variety of breakfast
and lunch foods available, and
Dude loves to experiment with dishes.
“My favorite item, something I just
made it!s called a Hashtag,” Dudo
said. “It!s basically corn beef hash
and a couple of over easy eggs, then
what I do is put it inside of a wheat
tortilla, roll it all up and grill it so it gets
nice and crispy on the outside. So it!s
kind of like corn beef hash burrito.”
Dudo said the most popular item for
everyone else is the breakfast burrito,
and they sell a lot of them.
During the week, Java Bay is open
from 7:30 a.m.- 4 p.m. Monday
through Friday with breakfast ending
at 11 a.m. On the weekends, it is
open from 9 a.m. -3 p.m. on Saturday
and 9 a.m-2 p.m. on Sunday, with
breakfast being served all day.
For more information, check out Java Bay!s Facebook page, www.facebook.com/Java.Bay.Mqt
“our environment here is relaxed,”
Dudo said. “It!s a great place just to
come and hang out, and if you just
want to come have a cup of coffee
and sit and talk all day, that!s great!”
Elizabeth Bailey can be reached at
906-228-2500, ext. 243. Her email
address
is
ebailey@
miningjournal.net.
PAGE 13D
A taste of Italy
Ch-ch-ch-ch-changes
10D -— The Mining Journal, Wednesday, March 30
PROGRESS2016
One stop shop gets a facelift
New construction at Superior Blue Link
By ELIZABETH BAILEY
Journal Staff Writer
MARQUETTE—The
Superior Blue Link has
been the one stop shop
for a large part of the community and has stood
along the Third Street corridor for years.
Recently, however, it
has been under construction.
Construction began in
October and isn!t expected to be complete until
summer, although quite a
bit of work has already
been done inside and
out.
“We expanded. We put
a cooler in about 300square-feet for all the soft
drinks. We!re expanding
the liquor selection. We!ve
already done so much I
really don!t know,” said
Mike Nason, co-owner of
the party store. Nason
owns the store with his
wife, Susan.
“We!ve
basically
changed the whole look of
it and made it more convient and user friendly,” he
said.
Previously when a customer walked in the whole
wall to the right was stand
alone coolers. Now in
their place is a 300square-foot, walk-in cooler, which is built into the
wall. With the old coolers
cleared out, the floor area
was expanded adding
more room for shelving. It
also increased the beer
and liquor selection, Nason said, and “more is
better.”
“It was time for a
change, and I wanted to
get rid of the old self-contained coolers because
they use more energy.
The big cooler will be
more economical,” he
said.
The Nasons have received a lot of complements recently,
”I got a lot of remarks for
using every square inch of
space in this place,” Mike
Nason said.
But that!s not to say
people were perturbed
during the bulk of the
work.
“It was such a mess during the construction
stages and in general (the
set up) was just old and
really hard to work with,
especially with all the new
products that are out
there,” he said.
Although the heavy construction is currently done,
Nason said rearranging,
painting, and brick work
have yet to be finished.
“My goal was to have
the interior and everything
inside done by the end of
march, and it!s going to be
really close,” he said.
Elizabeth Bailey can be
reached at 906-2282500, ext. 243. Her email
address is [email protected].
Above, the liquor selection at
Superior Blue Link has been expanded since more space has
been made available. At right,
from left, The Gifted Horse an
American whiskey and two Van
Winkle bourbons, are hard to
come by, according to Mike Nason, owner of the party store.
Far right, the exterior of Superior Blue Link party store has
new siding, and brick will be
added. (Journal photos by Elizabeth Bailey)
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The Mining Journal, Wednesday, March 30 — 11D
PROGRESS2016
Offering delicious
dinner options
Outlanders expands with new menu items
By ELIZABETH BAILEY
Journal Staff Writer
MARQUETTE — Quality,
simplicity and health are just
a few of the characteristics
Outlanders of Marquette has
to offer, and with its new “Dinner Club,” patrons can get
healthy ready-made dinner
bundles at a reasonable
price.
“The idea (for Outlanders)
came when I was running my
kids back and forth,” said
Anne Klinglar, owner of Outlanders. “They!re all grown
now, but we lived on the outskirts of town and I!d have
one, two or all three that
needed to be one place or
another. … I used to always
wish there was someplace to
stop that didn!t involve
French fries. This was the answer to my own dilemma.”
Since its start three years
ago, Outlanders has done
nothing but expand with a lot
of new offers.
According to Klinglar, Outlanders offers the food that
one would have in your
house to make dinner.
“We!ve expanded quite a bit
in the past three years since
we opened,” Klinglar said.
“We used to only have one
page on the menu and now
we have a bunch.”
For the past few months
Klinglar and her daughter
and
General
Manager,
Nicole, have been working on
Outlanders new Dinner Club.
Each week, members of the
Dinner Club will receive
“wholesome, complete meals
made from scratch.” With options for individual bundles,
low carb and even family
bundles.
“It!s a personal chef of sorts
where they make you meals
for a whole week then you
just heat them up,” Anne
said. “You can order it, and
we will deliver it on either
Monday or Thursday or they
can be picked up.”
For more information on the
Dinner Club and all its offerings visit www.outlandersdinnerclub.com.
Stop in, call ahead, or order
online. Outlanders is located
at 1320 S. Front St. Hour of
operation
are
Monday
through Friday 11 a.m.- 8
p.m., Saturday 3 p.m.- 8 p.m.
They are closed Sunday. Visit www.outlanderstogo.com,
for more information or to order online.
At top, a view of the front of
Outlanders, located at 1320 S.
Front St. Above, zucchini noodles, or zoodles, a low carb alternative to noodles, are seen.
Below, Nicole Klingar, general
manager of Outlanders, is seen
producing zoodles. (Journal
photos by Elizabeth Bailey) At
lower left, a chicken zoodle
bowl with peanut sauce. (Photo courtesy of Outlanders)
Elizabeth Bailey can be
reached at 906-228-2500, ext.
243. Her email address is [email protected].
Tee time
Only the Best Ingredients
906 Sports bar and grill features golf simulators
MARQUETTE — Already a great destination
for food and beverages
— and the best place in
the area for viewing
sports action — the 906
Sports Bar and Grill in
Marquette has added
something that takes the
fun factor to a whole new
level: two fantastic golf
simulators.
“People can call ahead
to
reserve
a
tee
time,”said 906 co-owner
Jason Ghiardi.
Ghiardi and his brother
and 906 co-owner Kurt
are excited about the
new machines.
"We had space available in the building that
was being underutilized,"
Jason said. "We brainstormed about what to
do with it and being
golfers, we thought with
a couple of simulators
we could run leagues all
winter and give golfers a
chance to play. These
simulators are realistic
and offer a chance to
work on your swing."
Kurt added, “We're
telling golfers bring your
balls and your clubs,
that's all you need. And
the best part is you can
have our awesome appetizers and beverages
while you play golf.”
906 already had all the
licensing needed to set
up this new offering.
“We just needed the
simulators,” Jason said.
The Ghiardi brothers
are looking for people
who want to be in
leagues.
“Once we get them
signed up, the leagues
will be set up at times
that are best for people,”
Kurt said.
Beyond that, though,
the simulators will offer
golfers a chance to keep
their skills honed.
“In a couple of hours
you can play nine holes
and you don't have to
look for lost balls,” Kurt
said. “It's quick and it's a
lot of fun.”
“With the simulator, you
can control the weather,
the pin placement, the
firmness of the greens,”
Jason said. “You can decide on penalties. Whatever you want.”
Kurt said, “Call us if you
want to use the simulator
and we can tell you more
about it. The simulator
gives you all kinds of information about your
game at present. It can
help you work out your
game. You can learn a lot
from the simulator.”
™
Since 1896
Handmade Candy
Caramels, Truffles
& So Much More!
For more information
on the great new golf opportunities, call the 906
at 273-0706.
The 906 Sports Bar
and Grill, which has been
open for a year and a
half, will, of course, continue to offer exceptional
food and awesome beverages.
Like the Wildcat of the
See 906
Continued on 14D
Fresh Baked Breads
& Pizza Dough
Made from scratch Meatballs
Cudighi, Sauces & More!
226-2323
1109 LINCOLN AVENUE
The Donckers’ Experience
Food, Flavor & Fun!
Unique Gifts
Retro Toys, Cards &
Gourmet Baskets.
Awesome Eats
Breakfast Lunch &
Dinner - Local & Fresh,
Old Time Soda Fountain
Open 7 Day A Week • 137 W. Washington, Marquette
906-226-6110 • www.donckersonline.com
12D — The Mining Journal, Wednesday, March 30
PROGRESS2016
Some like it HOT
Huron Mountain now offering wood-fired pizzas
By JUSTIN MARIETTI
Journal Staff Writer
ISHPEMING — Huron
Mountain Bakery is now
offering wood-fired pizzas
at its Ishpeming location.
The pizzas are all handmade from scratch, with
prices starting at $8.99.
“You see it a lot in some
of the gourmet restaurants on some of the bigger cities," said Ben
Hayes, manager of Huron
Mountain Bakery of Marquette. “It's something
that isn't offered up here
in this area, so when we
went ahead and did the
renovations for this new
store here (in Ishpeming)
— from playing around
with different pizza crust
ideas in Marquette, we
thought it would be a real-
ly fun thing to put a fireburnt pizza oven up here,
and be able to offer
something unique to the
area.”
Hayes said that the
company also intends to
add a wood-fired pizza
oven to its Marquette location within the next few
years.
Sean Jacobs, cook and
baker at Huron Mountain
Bakery in Ishpeming,
said, “We try and use the
highest quality ingredients that we can get our
hands on, from the
cheese to the highest
quality flour, meat, and
we use local providers as
much
as
possible.
Smokehouse Glenn in
the Country Village is one
of our main suppliers for
meat.”
Jacobs said he has
worked at a variety of
restaurants featuring pizzas, and there is far more
attention to detail with this
product.
“When you get pizzas
from a big-name place,
everything comes out the
same every time,” he
said. “This is a little bit
more rustic and has a
unique, artisan feel to it.”
He said that the smoke
from the fire definitely
adds a different flavor
that customers just don't
get from just a gas oven
or something without direct flame.
“It's something differ-
At left, Sean Jacobs
is seen with a finished
pizza baked in Huron
Mountain
Bakery!s
new wood-fire oven.
The pizzas are offered
at 11 a.m. (Photos by
Justin Marietti)
Live Entertainment Saturday Nights!
See Huron Mnt
Continued on 14D
6 Craft
Beers
on Tap
Full menu including Authentic
Italian thin crust pizza
Fish Fry Fridays 4-9pm
Large dining and banquette areas
200 Main Street, Harvey • 249-1338
visit our website:
At left, the sign inside of
the Huron Mountian Bakery
in Ishpeming which states
the offering of wood-fired
pizzas. Pizza is not sold by
slice and is not available
for delivery. (Journal photo by Justin Marietti)
www.chocolayriverbewery.com
Proud supporter of local foundations & non-profits
REDEFINING
QUALITY
Our promise is to only use the freshest ingredients
to create the best-tasting food for you. Quality is
our promise and our recipe.
Never Frozen
We serve 100% pure North
American beef. We believe this
is why our hamburgers taste
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Made to Order
It’s not about serving billions.
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Fresh
We make every one of our
salads fresh every day, because
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Original
We create unique tastes, like
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At The
Marquette Mall
We take our role very seriously as a
community watchdog and
community advocate. We have
continued to serve this community
as its primary source for news, and
now with the Internet, we have seen
our audience grow exponentially.
As a member of the community we
support many local events financially and through
advertising support. We view ourselves as a partner
with local businesses and we support those events that
will help this community grow and prosper. No other
local media has had the longevity or impact that
The Mining Journal has had on our community.
We look forward to serving our subscribers and our
community well into the future.
When You Need To Reach New Customers,
No One Else Even Comes Close.
The Mining Journal, Wednesday, March 30 — 13D
PROGRESS2016
A taste of Italy
The Piedmont features northern Italian cuisine
Ch-ch-ch-ch-changes
New menu items added to Perkins menu
By ELIZABETH BAILEY
Journal Staff Writer
MARQUETTE
—
The
Perkins that everyone has
come to know and love just
added 20 new menu items to
its already extensive choices.
“It was a corporate decision
and it seems to be going well.
There are a lot of great new
items on it,” said Traci Taylor,
assistant general manager at
Perkins.
It seems to be a hit with patrons.
“The Ragin! Cajun Pasta is
very popular and the nachos
are also very popular,” she
said. “They added the build a
breakfast instead of the classic breakfast that we use to
have. So you can mix and
match to create your own
breakfast that suits you.”
Not only that, recently
Perkins took over the catering side of the Superior Oasis
complex, which include
Perkins, Days Inn, Comfort
Inn and Suits and Hudson!s
Bar and Grill.
“We recently picked up
catering throughout the entire
superior oasis,” Taylor said.
“When we have groups that
are staying at the hotels or
someone books a room for a
baby shower or something
like that. They come to us
and we can cater them.”
Perkins offers a wide selection of catering options
such as trays, bar options:
pasta bar, a taco bar, a soup
and salad or sandwich bar.
For more information
check
out,
h t t p : / / w w w. p e r k i n s m a r quette.com/.
Elizabeth Bailey can be
reached at 906-228-2500, ext.
243. Her email address is [email protected].
Above, a view of the dining room of the Piedmont inside the Landmark inn. Below, a view of the inside of the restaurant. The Piedmont features menu items from
Northern Italy. (Journal photos by Justin Marietti)
By JUSTIN MARIETTI
Journal Staff Writer
MARQUETTE — The
wait is over. Marquette!s
newest restaurant, The
Piedmont,
officially
opened its doors to the
public on June 30.
The restaurant, which
is located inside the historic Landmark Inn of
Marquette, features a
northern Italian-themed
menu.
“It!s named after the region in northern Italy, the
Piedmont region, located in the foothills of the
Italian Alps, and that!s
our inspiration,” said
Michelle Cook, director
of sales and marketing
at the Landmark Inn.
“We!re featuring northern Italian cuisine — it!s
very rustic and hearty,
and it typically features
truffles, beef, pork, veni-
son, gnocchi and risotto.
The Piedmont region in
northern Italy also has
some of the best wines
in Italy, and we are featuring Italian wines in our
restaurant as well.”
In addition to wines,
The Piedmont also features a variety of cocktails
made
from
scratch.
“We have a great
mixologist, so we!ve got
several different wonderful cocktails,” Cook
said. “(Things have)
been going wonderful.
We!re so excited in regards to the community
support. We!ve been
really busy.”
The Piedmont is open
for breakfast from 6:30
a.m. to 11 a.m. Monday
through Friday, and
from 6:30 a.m. to 1 p.m.
Saturdays and Sun-
days. Dinner hours are
5 p.m. to midnight, 7
days a week.
“We!re
featuring
wood-fired pizzas, as
well, and seven days a
week we!re doing a
happy hour from 9 p.m.
to midnight where we!re
featuring $5 pizzas and
$3 bottled beer,” Cook
said.
Cook said the restaurant is currently only taking reservations for
breakfast, and reservations can be made by
calling 315-8103.
For more information
on The Piedmont, visit
its website at www.piedmontmarquette.com.
Justin Marietti can be
reached at 906-228-2500,
ext. 245. His email address is [email protected].
Above, an external view of Perkins located at
2383 US Highway 41 West. At left is a menu featureing new menu items offered. Perkins recently
took over catering for the Superior Oasis which
includes Perkins, the Days Inn, Comfort Inn and
Suits and Hudson!s Bar and Grill. (Journal photos by Elizabeth Bailey)
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14D — The Mining Journal, Wednesday, March 30
906
Huron Mnt
Continued from 11D
Week.
“That's our stuffed
burger that changes
from week to week,” Jason said. “People really
like that one. We have
homemade
soups,
spaghetti,
burgers,
sandwiches, wraps, appetizers ... And on Fridays, we have fish fry
that features cod, walleye and perch. We
make our own batter
and it's delicious.”
906 has 10 beers on
tap for brew connoisseurs to choose from
as well as a wide variety of cocktails.
HD televisions are
stationed throughout
the bar, with all NFL
and NHL games available for viewing at
present.
The kitchen opens at
PROGRESS2016
Continued from 12D
11 a.m. every day and
stays in operation until
9 p.m. Sunday, Monday
and Tuesday and until
10 p.m. the rest of the
week. The bar is open
until 2 a.m. Thursday,
Friday and Saturday.
Closing time is determined by business other days of the week.
“We offer free food delivery in the city of Marquette from 11 a.m. to 3
p.m. Monday through
Friday,” Jason said.
The 906 Sports Bar
and Grill is located at
145 W. Washington St.
in
downtown
Marquette, next to the old
Delft Theater. Look for
the red awning and
signs.
For more information,
visit the 906's website
at 906barandgrill.com.
ent,” Jacobs said. “It's not
going to be like any other
pizza you're going to get
in town. We're not trying
to compete with anybody, we're just trying to be different and offer
competitive
prices.”
Some of the specialty
pizzas include the Mararita, with tomato sauce
topped with fresh
basil leaves and
slices of mozzarella; a sausage
and peppers pizza
with tomato sauce
topped with raw
peppers, raw onion
fresh mozzarella,
and sausage; “The
Greek,” with pesto sauce
topped with artichoke
hearts, kalamata olives,
tomatoes, red onion, feta
cheese, arugula, and
sprinkled with lemon zest;
and the BLT, with garlic
aioli sauce topped with
applewood smoked bacon, fresh tomatoes, and
iceberg lettuce finished
with a drizzle of aioli
dressing.
Huron Mountain Bakery
begins selling its pizzas at
11 a.m. each day. For
more information, check
out
its
website
at
www.huronmountainbakery.com.
Justin Marietti can be
reached at 906-228-2500,
ext. 245. His email address is [email protected].
Top, Sean Jacobs of
Grand Haven, Mich., places
a sausage and pepper pizza
into a wood fire pizza oven
at Huron Mountian Bakery
in Ishpeming. Above, the
pizza inside of the oven. At
left, Jacobs tosses the pizza dough in preperation to
make a pie. At right, a finished pizza. (Journal photos by Justin Marietti)
HELLO MARQUETTE!
“We’re a latte more than just coffee!”
THE GHOST MOCHA
A Wildcat basket, which features a stuffed burger.
The Wildcat is a special that changes weekly. 906 now
offers the chance to play golf all year round. (Courtesy photo)
GRILLED BURRITO
1102 N. 3rd St. Marquette
SPRING BREAK
273-2154
• Graduation Party • Seminars
• Family Reunion • Work Meetings
Let’s face it, you can’t make every meeting or family gathering the
most exciting event of the week. But the food? Well, that’s another
story. At KFC, we cater a hot, delicious meal of the world’s best
chicken, not to mention a variety of home style sides and irresistible
buttermilk biscuits, available as individual box meals or for you to
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Washington, St., Marquette • 226-7728 • www.kfc.com