Archive for the ‘Cheboygan’ Category

In early 1900 Jack, and Florence Pappas came to the United States from Greece in search of a better life. They wound up in Cheboygan in 1926, and opened the Carnation restaurant, still owned, and operated by the Pappas family today. They made the 2nd floor, above the restaurant, into their main residence, living there until 1956. After it sat empty for many years, it was converted into the Loft restaurant in 1972. In 2007 it was remodeled, and the Top Of The Greeks was born. Owned, and operated by Paul and Jaki Tallman, (formally Jaki Pappas). Head chef, Kelly Bailey, puts his own twist on the original recipes brought over from Greece by Jaki’s grandpa, Jack Pappas. Everything served at the Top Of The Greeks is in house made, and from scratch. They have a lot to offer on their menu like Calamari, served with Greek red sauce, as an appetizer or Greek sticks, fresh green beans, breaded then flash fried with portabella mushrooms served up with red sauce and lemon aioli. Avgolemono soup, Tuscan ceasar, or a Greek salad. For entrees how about Shish Kabob, the chefs choice of meat with green bell peppers, and onion served on a bed of rice, or Veal Piccata, tender veal pan fried with capers served with baby asparagus, and rice $16.00. They also have Greek lasagna, spinach pie, or parmesan encrusted chicken breast topped with lemon cream sauce at $13.00, and several more Greek entrees that will entice you. If Greek is not your thing, they have many American entrees. Try their hand cut steaks, 10oz filet mignon at $22.00, or the Delmonico, and the New York strip are a popular choice. Steak & Shrimp, top sirloin with jumbo shrimp $19.00. White fish, or Baby back ribs, also a favorite.

We started off with a couple appetizers. The feta hummus, absolutely the best hummus I have ever had, served with warm grilled pita points. The Saganaka is a show all on its own, pan fried Greek cheese flamed, and cooked tableside, served with pita points. Braised lamb shank, and pan seared Salmon were our entrée selections, with a choice of Avolemomo soup or salad. If you order the salad, upgrade to a Greek or Tuscan salad, you wont be sorry. The Lamb shank was off the hook, much larger than I expected, it was super tender served in a small pool of Greek sauce with Mediterranean rice. The sauce was so good, my mouth exploded with flavor as it hit my taste buds “WOW“. The salmon equally as good, prepared perfectly in olive oil, super moist and flaky, with roasted peppers, lemon, and capers covered in baby asparagus, served on a bed of rice. After all that we were stuffed, but had to try the home made baklava, so we ordered it to go, to enjoy later. So glad we did, as it was gooey, and flaky, the perfect snack for later.

Winter hours are Wed – Sat 4-9 and in the summer Mon – Sat 4-10. Thursday night is date night, Wednesday is Pasta night with ½ price wine, and Saturday is lamb night.

We thoroughly enjoyed our dinning experience, with their friendly staff, and top notch service. If you’re a fan of Greek food, or have never tried it before, The Top Of The Greeks is an experience you simply must try. Unfortunately, it is not handicap accessible, although you can also dine downstairs in the Carnation restaurant, as they offer a full service menu.

Tribune Review

Monday we decided to check out Mulligan’s, on Main street in downtown Cheboygan. We had driven by several times, but had never dinned there, so we made a reservation.

The out side of Mulligan’s appears to be fairly new, nice contrasting colors, beautiful landscape, all in all very inviting. As we walked through the door into the foyer, the nightly specials are written on a large chalkboard for everyone to see. We entered into the restaurant, Monica the hostess greeted us with a very friendly attitude, and showed us to our table. Our table was all ready for us in anticipation of our arrival. Immediately, Kristin, our waitress for the evening, was there to take our drink orders and suggested worm crab dip crustinies as an appetizer. Kristin was very knowledgeable of the many wines they have to offer. My wife ordered the Pinot Gregio, and myself a cranberry cocktail. Shortly after our drinks arrived, she delivered the crab crustinie “wow this is really good” a creamy blend of crab and cheeses on top of baggetts, then lightly baked , it was so good I could eat this for my dinner. Mulligan’s makes it very difficult to decide what to eat because of all the wonderful choices on there menu. Anywhere from burgers to south of the border and every thing in-between like chicken, seafood, pasta and steak & twelve different kinds of salads. They have a really cool menu, very well designed using golf lingo, and moderately priced anywhere from $5 on up. So we finally decided, my wife ordered the Devil’s linguini with blackened shrimp at $14.00. You might think it would be too spicy but contrary to the name it was very flavorful with just the right amount of marinara sauce, and seasoning with a slight hint of heat. The shrimp was very tender, blackened with a dusting of Cajon seasoning. I ordered the Pesca Di’ Mare. This dish was loaded with tender muscles and clams still in the shell smothered in a chunky marinara, with shredded parmesan, served with sliced Baggett bread, for $ This dish was really good, the taste reminds me of the days, living by the ocean eating at high end seafood restaurants. After our meal, Kristen brought by the desert tray “omg” it looked so tempting with a delicious variety of pies and cakes. We couldn’t do it! We were so full from dinner we even needed a to go box . I can recommend Mulligan’s to all, young and old. It has a very inviting atmosphere with a mild golf motif. Large screen T.V.’s, comfortable high and low tables, with wood floors ,a horseshoe bar and clean, spacious bathrooms. Mulligan’s was very busy that Monday night. I was impressed every thing went smooth, with each course delivered right on time. Good job Mulligan’s, don’t change a thing.

Visit them at www.goodfoodbadshots.com/

R.G.S. Review by.

C.J. Ray