2014 Taste This - GRM

GRAND RAPIDS MAGAZINE’S

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2014 RESTAURANT GUIDE

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Wait till you Taste This!

WHETHER YOU ARE TRULY “epicurious” or just plain hungry, Grand Rapids Magazine takes great pride in providing you with a plethora of pursuits for your palate-pleasing pleasures in the pages presented herein. (We dare you to say that ten times, fast.)

We hope you enjoy perusing some of our area’s most distinctive dining destinations. Let this dining guide inspire you to go beyond your predictable and oh-so-hum-drum fast-food routine. Promise yourself a year of dining derring-do and plan a pilgrimage to take them all in during the coming months. Then proceed to indulge in deliciousness as you satiate your salivary senses. Let the culinary adventure begin!

BY J. STAPLETON-BURCH PHOTOGRAPHY BY MICHAEL BUCK

DIRECTORY B.O.B.’S BREWERY AT THE B.O.B. 20 Monroe Ave. NW Grand Rapids (616) 356-2000 thebobsbrewery.com BAY POINTE INN & TERRACE GRILLE 11456 Marsh Road, Shelbyville, MI (Gun Lake) (269) 672-8111 or 1-888-GUN-LAKE baypointeinn.com CANTINA MEXICAN GRILL 2770 East Paris Ave. SE Grand Rapids (616) 949-9120 Cantinamexicangrill.biz CHARLEY’S CRAB 63 Market Ave. SW Grand Rapids (616) 459-2500 muer.com

COVER PHOTOGRAPHY BY MICHAEL BUCK AT GROVE RESTAURANT

CROOKED GOOSE 355 Wilson Ave. NW Walker (616) 791-2362 crookedgoose.com EL HARAGAN 5401 Northland Dr. NE Grand Rapids (616) 447-0885 Find us on facebook EL ARRIERO 2948 28th St. SE Grand Rapids (616) 977-2674 Find us on facebook REAL ARRIERO 9740 Cherry Valley Ave. SE Calendonia (616) 891-2511 Find us on facebook

GRILL ONE ELEVEN 111 Courtland St., Rockford (616) 863-3111 grilloneeleven.com MARINADES PIZZA BISTRO 109 Courtland St., Rockford (616) 863-3300 marinadespizzabistro.com GROVE 919 Cherry St. SE Grand Rapids (616) 454-1000 groverestaurant.com BISTRO BELLA VITA 44 Grandville Ave. SW Grand Rapids (616) 222-4600 bistrobellavita.com THE GREEN WELL GASTRO PUB 924 Cherry St. SE Grand Rapids (616) 808-3566 thegreenwell.com HALL STREET BAKERY 1200 Hall Street SE Grand Rapids (616) 214-7604 HallStreetBakery.com JACK’S WATERFRONT BISTRO & BAR In the Holiday Inn Spring Lake 940 W. Savidge Street, Spring Lake, MI 49456 (616) 846-1370 higrandhaven.com LEO’S 60 Ottawa NW Grand Rapids (616) 454-6700 Leosrestaurant.com

OSAKA SUSHI & STEAKHOUSE 4977 28th Street SE Grand Rapids (616) 419-4628 Find us on facebook

TERRA GR 1429 Lake Drive Grand Rapids (616) 301-0996 terragr.com

PEARL STREET GRILL AND LOUNGE In the Holiday Inn Grand Rapids Downtown 310 Pearl Street NW (616) 235-1342 Pearlstreetgrillgr.com

THE CHOP HOUSE 190 Monroe Avenue NW Grand Rapids (888) 456-3463 (DINE) Reservations TheChopHouseGrandRapids.com

RESERVE WINE & FOOD 201 Monroe Avenue NW Grand Rapids (616) 855-WINE ReserveGR.com SAN CHEZ BISTRO & CAFÉ 38 West Fulton Street Grand Rapids (616) 774-8272 sanchezbistro.com SANDY POINT BEACH HOUSE 7175 Lakeshore Dr. West Olive, MI (616) 796-8210 sandypointbeachhouse.com SHEPARD’S GRILL & TAVERN 6246 28th Street SE Grand Rapids (616) 350-9604 Find us on facebook SHIRAZ GRILLE 2739 Breton Rd. SE Grand Rapids (616) 949-7447 shirazgrille.com SPINNAKER RESTAURANT & LOUNGE 4747 28th St. SE Grand Rapids (616) 957-1111 Hiltongrandrapids.com/spinnaker

THE HERITAGE AT GRAND RAPIDS COMMUNITY COLLEGE 151 Fountain St. NE Grand Rapids (616) 234-3700 grcc.edu/heritage THE MELTING POT 2090 Celebration Dr. Grand Rapids (616) 365-0055 meltingpot.com TRE CUGINI 122 Monroe Center Street NW Grand Rapids (616) 235-9339 trecugini.com TWISTED ROOSTER 1600 East Beltline Ave. NE Grand Rapids (616) 301-8171 twisted-rooster.com VITALE’S OF ADA 400 Ada Drive SE, Ada (616) 676-5400 vitalesada.com WEALTHY STREET BAKERY 608 Wealthy Street SE Grand Rapids (616) 301-2950 wealthystreetbakery.com

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Savor the food – enjoy the show OSAKA OFFERS MUCH MORE than superior Japanese cuisine being freshly prepared before your eyes. Their three professional Hibachi Table chefs are devoted to ensuring guests are as well entertained as they are well fed. Chef Sumo delivers his culinary expertise gangster style, Chef Eason offers it in East Coast fashion, and Chef James delivers his fare with a song.

The fun is contagious from this trio of highly experienced Hibachi Masters whose showmanship includes astonishing culinary feats. Their popular Love’s Dinner for Two ($49.95) includes lobster, filet mignon, scallops and shrimp. In addition, their on-site Sushi Master prepares a beautiful array of sushi favorites and daily specialty rolls, which are half price on Mondays and Wednesdays, and they are the only GR restaurant offering shabu-shabu, where friends and family cook their feast together in sizzling broth pots.

Chef Favorite

OSAKA Chef Eason

“Here you are like a second family.

We are your home away from home where you can enjoy a fun family dinner together unlike any other.

We want to give you the best food and entertain you, too.”

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(616) 419-4628

A Grand Rapids Tradition HARBORED WITHIN THE HILTON HOTEL at 28th Street and Patterson, Spinnaker continues its over 30-year tradition of bringing relaxed sophistication to the city’s outskirts. Long renowned for fine, jet-fresh seafood, Executive Chef William Read and Executive Sous Chef Joe Frizzell’s imaginative from-scratch menu emphasizes locally sourced seasonal products with equally impressive fare favored by meat lovers. Especially popular is their daily Seafood Trio, featuring the best selections of the day. Their well-rounded, global wine list includes Michigan favorites, while the attractive full-service lounge also pours local craft brews with impressive Happy Hour specials. By the end of the year, Spinnaker will be sporting a fresh new look to match its farm fresh fare. Sail in soon.

(616) 957-1111 HILTONGRANDRAPIDS.COM/SPINNAKER

Michigan Cucumber Slaw: West Michigan Farmlink provides Spinnaker with a weekly delivery of the best seasonal ingredients local farms have to offer.

Leelanau Cellars: A great selection of Michigan wine, beer, and liquor provide options to match the local menu selections

Fresh Mussels and Ahi Tuna: Seafood shipped in daily always provides guests with the freshest ingredients.

Michigan Asparagus Risotto: Locally inspired side dishes revolve around the best local products.

Great Lakes Walleye: The local water helps provide inspiration to the Spinnaker chefs’ to create new and exciting options

Chef ’s Seafood Trio: This entree changes daily! The Chef ’s Creations are inspired by fresh local and global seafood 5

Handcrafted fare fresh from the farm

(616) 301-0996 TERRAGR.COM

DISCOVER THE FRESH FLAVORS of farm-to-fork fare in the heart of the city’s burgeoning Eastown neighborhood at Terra GR. Entirely focused on locally sustainable and ethically raised products, Terra GR’s executive chef employs skillful handcrafted techniques to create an enticing, ever-changing menu of both food and beverage that celebrates the best of Michigan’s harvest. Daily menu changes showcase the expertise of their in-house butcher and features freshly made handcrafted pasta and signature wood-fired pizzas. Their full bar offers a generous Happy Hour and includes an extensive wine list and inventive craft cocktails. Open for lunch Monday through Friday; with dinners daily at 5 pm and a superb weekend brunch. Enjoy the tastes of Michigan at Terra GR.

Pork is marinated in wheat-free tamari, sesame oil and chili garlic sauce and then seared to perfection.

Fresh Cilantro from Ham Family Farm in Allendale, Michigan.

Sweet and Sour Pork Belly

Pasture-raised pork belly from Jakes Country Meats in Cassopolis, Michigan, house-brined and braised to sublime tenderness.

Toasted Farro — with fresh charred scallions and carrots from Visser Farm in Zeeland, along with soy maple glaze. It’s a modern and healthier take on “fried rice.”

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House-made Rhubarb Gastrique — a reduction of vinegar, sugar and Visser Farm rhubarb provides the perfect balance of sweet and sour to showcase the pork belly.

San Chez Bistro & Cafe: Still leading the way THE CULINARY ARTISANSHIP OF SAN CHEZ BISTRO & CAFÉ is legendary throughout the city. They not only introduced GR to the pleasures of sharable small-plate-style dining, but also can be credited with leading the way in establishing downtown GR as a distinctive dining destination. Much of what they started years ago has grown into popular trends: They were the vanguard in repurposing abandoned downtown buildings into unique modern eateries. They also were among the first to establish sustainable farmer supply chains. Never resting on their laurels, they are now on the forefront of earth-friendly initiatives that include uber-intense recycling and sustainable waste composting programs. As a result, only nine-percent of their total waste products is trash. Mother Nature is smiling!

Chef Shane Behning’s San Chez Ensalada de Temporada (Featuring greens from Mudd Lake Farm and cheese from Evergreen Creamery) 1/8 teaspoon Dried Lavender 2 oz. Cucumber, diced (about half of a good sized cucumber) 2 oz. Radish (about 4, sliced) 2 oz. Escarole, chopped 1 oz. Arugula, ightly pulled apart ¼ oz. Sorrel ¼ oz. Evergreen Creamery Poet Tome cheese, shaved Mix all together in salad bowl and lightly drizzle with Sweet Onion Vinaigrette

SWEET ONION VINAIGRETTE ½ lb. Sweet Onion (one small, chopped) 1 fluid oz. Sherry 4 fluid oz. Sherry Vinegar 1 oz. Roasted Garlic (cut off top of garlic bulb, drizzle with EVOO, wrap in foil and bake at 350° for 45 min. or until tender; cool to touch and squeeze out roasted cloves) 1 teaspoon sugar ½ teaspoon Kosher Salt 12 fluid oz. EVOO Add all ingredients except EVOO in food processor and blend well. Then slowly drizzle in the EVOO while processing until all is mixed well

(616) 774-8272 SANCHEZBISTRO.COM 7

Locally Twisted TWISTED ROOSTER’S MADE-FROM-SCRATCH, locally sourced menu features imaginative takes on what might otherwise be considered classic American favorites. Their Executive Chef puts a twist in every dish on signature menus that showcase the great products of our Mitten State.

Their Culinary Team works with the freshest seasonal ingredients to offer guests a wide variety of mouthwatering appetizers, specialty entrees and desserts. The full-service bar is stocked with Michigan craft beer, wine and signature cocktails — including every Michigander’s favorite — Faygo.

Open seven days a week, they feature special menus for lunch, dinner and late-night guests, along with a children’s menu, convenient curbside takeout, extreme Happy Hour specials, weekday deals and a Sunday Bloody Mary Bar.

(616) 301-8171 TWISTED-ROOSTER.COM

Sweet & Spicy Slaw and Sliced Tomato sourced from local farms

Grilled Jumbo English Muffin

House-made Michigan Maple-Sriracha Syrup Glaze

House-made Salmon Burger — chopped fresh salmon mixed with citrus smoked salmon spread featuring Michigan cream cheese

Grilled MapleSriracha Salmon Burger

Cinnamon-Chipotle Waffle Fries.

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Fabulous fare and fun on the waterfront TUCKED INSIDE THE SPRING LAKE HOLIDAY INN, Jack’s Waterfront Bistro & Bar is renowned for truly tasteful dining at an exceptional value, with delicious fare handcrafted daily from seasonally fresh, local ingredients. Dine in relaxing surroundings with prime waterfront views, or on the deck alongside the banks of the Grand River. Jack’s lively bar showcases West Michigan’s finest bands every weekend, Comedy Night every Thursday, and features seasonal deck entertainment during the warmer months. Belly up to the fun-filled outdoor Tiki Bar to enjoy a cool cocktail like their signature Rum Bomber. Whether visiting by boat or by car, it is a dining experience unsurpassed along the lakeshore.

Mahogany Steak Medallions

Full bar service offers domestic, import and draft beers, wine, and all your favorite cocktails.

Delicately fried onions coated in a tantalizing blend of herbs and spices.

Succulent beef tenderloin medallions, seasoned and seared to perfection.

Creamy mashed potatoes mixed with fresh sour cream and chives.

Jack’s signature Worcestershire glaze, laced with flavors of soy sauce, tamarind, garlic, onion, molasses and seasonings.

(616) 846-1370 HIGRANDHAVEN.COM 9

Eat, Drink & Honk A CLASSIC CORNER PUB, Crooked Goose features old-school pub favorites with a twist. Like its affiliate eatery, Twisted Rooster, Crooked Goose is committed to locally sourced, Michigan-made products. Their Executive Chef-created wings, pizzas, and scrumptious burgers — including their all-new Crunch-Burgers — are just a few of the many tantalizing specialty menu options. The entire staff is focused on creating a unique dining experience with distinctive food and drinks in an energetic atmosphere. They host a variety of events, including their signature Thursday night Jameson Jenga Challenge and Bloody Mary Bar Sundays. With daily food and drink specials, a dynamic wait staff and sixteen 51” flat-screen televisions inside its plaid exterior, you’ll be back often. Open daily; curbside takeout.

Brewery Vivant’s Big Red Coq

(616) 791-2362 CROOKEDGOOSE.COM

Half-pound Custom-blended Beef Patty from Byron Center Meats

El Conquistador Burger – from their signature Crunch-Burger Series

Special Sesame Seed Bun from RW Bakers in Norton Shores

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Burger Toppings: Tortilla Chips, Melted Cheese, Pickled Jalapeños, Red Onion, Jalapeño Refried Beans and Ancho Chili

The lakeshore’s gem MEET CORY HOLLEMAN, the culinary force driving Sandy Point Beach House, the lakeshore’s new dining sensation.

Combining over 15 years of experience and a bachelor of science from GVSU, Cory developed a vision for a unique dining experience. Together with business partner Peter Krupp, he found the perfect lakeshore location to turn dreams into reality. They transformed West Olive’s iconic 1970s-era Sandy Point Restaurant into the cool and casual, beach-chic Sandy Point Beach House, where Chef Cory and his talented culinary team showcase their ingredient-focused cuisine. Based on the best and freshest seasonal products available, their inspired fromscratch fare is simply prepared to elevate the flavors of the finest high-end ingredients. Everything on the ever-changing menu is handcrafted daily. They are as renowned for legendary Prime-grade custom-ground burgers as they are for dry-aged steaks and ultra-fresh seafood selections. The full-service bar is listed among the “Great Bourbon Bars of America,” and boasts over 200 carefully selected niche wines on its ever-expanding wine list. It’s a dream come true.

Cory lives in Allendale with his wife Becky and their two kids and on sunny mornings can be found driving with the top down in a ridciously fast car.

Chef Favorite

SANDY POINT BEACH HOUSE Cory Holleman Chef/Owner

With bocce courts, indoor and outdoor fireplaces and custom container bar, we provide our guests the whole lakeshore experience, barefoot elegance.

Roll off the beach and have a great burger and all natural frozen “marg,” or enjoy a bottle of “Opus One” with a 90-day dry aged bone-in ribeye steak.

(616) 796-8210 SANDYPOINTBEACHHOUSE.COM 11

Neighborhood Appeal GR’S LOCALLY GROWN ESSENCE RESTAURANT GROUP offers three of the city’s most distinguished dining destinations: Bistro Bella Vita, The Green Well Gastro Pub and Grove. Under the leadership of Executive Chef Patrick Wise, each offers a sophisticated-yet-approachable menu emphasizing the best of seasonal Michigan products. From the artfully crafted, earth-to-table cuisine of Grove, to the Mediterranean-Countryside-inspired fare at Bistro and the honest take on innovative comfort food at The Green Well, every item is creatively composed and consistently executed by talented culinary teams, and served by an attentive and friendly wait staff. Each offers its own distinctively urban neighborly ambiance – complete with alfresco dining space — that is welcoming and convivial, providing a veritable gastronomic adventure.

Grove’s Local Farm Vegetable Salad

Crisp baby carrots from Vertical Paradise Farms in Caledonia

Tender asparagus, pea shoots and pea shoot vinaigrette from Ingraberg Farms in Rockford

Flavor-filled beets, radishes and tomatoes from Crisp Country Acres in Zeeland

Beautiful sorrel and chicory from Ham Family Farm in Allendale (616) 454-1000 WWW.GROVERESTAURANT.COM 12

Your home away from home FOR A COMFORTABLE, NO-FUSS PLACE TO RELAX and unwind, head to Shepard’s. Open daily for lunch and dinner, this friendly neighborhood bar and grill in the Cascade Center offers an affordably priced, made-fromscratch menu of favorite bar fare with a touch of flair. It includes tempting appetizers, soups made daily, entrée-sized salads, char-grilled Koegel Vienna hotdogs and chilidogs, and signature sandwiches — including the famous Broadcaster burger — along with steak or fresh fish entrees. From the welcoming staff and the warm and cozy atmosphere to the fully stocked bar with specialty martinis, domestic and import beers on tap, Keno, the outdoor patio and plentiful parking, Shepard’s just feels like home.

Fresh Lake Perch, lightly hand battered and pan-fried to perfection.

(616) 350-9604

Full bar service offers domestic, import and draft beers, along with wine and all your favorite cocktails.

Shepard’s house-cut French Fries, made from fresh Idaho potatoes.

Shepard’s Lake Perch Platter

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Taking B.O.B.’s Brews to a whole new level WHEN FORMER SCIENCE TEACHER John Svoboda had his first taste of home-brewed beer, little did he know that it would change his destiny. It kindled a passion that led him to become the Brewmaster he is today. Now he showcases his craft-brew ingenuity at B.O.B.’s Brewery at The B.O.B., where his spark has ignited a big bang of complex flavors. His unique special batch brews – Spaceboy Stout, Peanut Butter Porter and Hopsun Summer Wit, to name a few – make a perfect companion for their southern-style BBQ menu, which includes a selection of smoked meats and sharable plates meant to heighten the craft-beer experience.

The brewery also offers live acoustic music on weekends and a slew of Mug Club special deals that will keep you coming back for more of the imaginative microbrews from this amazing Brewmaster. Visit thebobsbrewery.com for all the lowdown.

Smoked BBQ Beef Brisket

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(616) 356-2000 THEBOBSBREWERY.COM

Robert The Barrel: Bourbon Barrel Aged Beer

“Fundamentally, craft beer is not about brewers or breweries. It’s about you, the local craft beer drinker. The payoff at the end of my day is to witness the joy a well-made craft beer can bring to the end of your day.”

— Brewmaster John Svoboda

Award Winning Team

TRE CUGINI Executive Chef Daniel Chudik & Proprietor Adriano Moscatelli

The best of Italy in the heart of Grand Rapids SETTING THE STANDARD FOR AUTHENTIC, made-from-scratch, upscale Italian fare for over fourteen years, the award-winning Tre Cugini offers a fine, yet casual, multi-regional menu. Owner, Adriano Moscatelli, teamed with Executive Chef Dan Chudik (formerly of Tuscan Express and Trattoria di Stagione) to create and include a variety of imaginatively prepared fresh seafood selections, creative entrees, like Prime steaks and chops, house-made pasta specialties, delectable risotto dishes, and daily chef creations made from the freshest local seasonal products, along with spectacular desserts. The full cocktail bar features an extensive wine list specializing in regional Italian varietals to complement every meal. Their well-experienced wait staff delivers exceptional, attentive service to provide guests with an extraordinary dining experience in the restaurant’s intimate and inviting neo-rustic surroundings — or on the convivial alfresco patio. It’s the best of Italy in downtown GR.

Tre Cugini has always had great chefs in the past, however in February of this year, Dan, a well known local chef joined the award winning team and with his superb culinary knowledge our restaurant will continue to be among the finest.

I am very happy Dan is with our fine establishment. — Adriano

(616) 235-9339

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TRECUGINI.COM 15

(616) 214-7604 HALLSTREETBAKERY.COM

Local bakeries creating a stir with unexpected dining experience MOST GRAND RAPIDIANS ARE WELL AWARE of the incredible hearth breads, superb pastries, breakfast, lunch and gluten-free offerings made fresh daily at the European-style Wealthy Street Bakery and her equally fantastic sister location — Hall Street Bakery. Eyebrows were raised last summer as the twin stores were licensed to serve wine and beer. We all wondered, “Beer with pastry?” A secret many of us didn’t know until now is that both locations transform every day at 4 pm from quick-counter-service venues into bistro-style restaurants with table service. Chefs serve up phenomenal fare created from fresh, locally sourced meats, seasonal Michigan produce, and top-quality 16

(616) 301-2950 WEALTHYSTREETBAKERY.COM

Every restaurant worth its salt now has a taco on the menu. This “taco” takes a novel twist on an old standby.

Play with your food: The culinary team behind this dish want you to rip tender, Osso Bucco-style lamb off the bone.

A fiesta of intense flavor is drawn from the rich braising liquid to create a “taco sauce” like no other.

Staples on the plate: Authentic grilled corn tortillas, Spanish rice, onions, peppers, and cilantro.

Crème fraiche: House-made, of course, just like everything else you enjoy here.

Taco Bucco

seafood. The tantalizing flavors in her delectable dishes are intensified by the unique stone-hearth ovens in each restaurant. “We’ve got a big oven and we’re not afraid to use it” quips owner, Jim McClurg, making sense of the move to create their new dinner experience. Both locations feature a carefully chosen wine list focused on family-owned estates, and a seasonal selection of local craft brews on tap. The restaurants exude a casual neighborhood vibe that extends to alfresco dining patios. Attention foodies: Get here for dinner before the word gets out about these two neighborhood gems. Open 6:30 am-10 pm Monday through Saturday.

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The extensive wine list at Charley’s Crab offers a selection that perfectly complements every meal.

Iceberg Wedge Salad: A classic, topped with bacon, tomato, red onion, bleu cheese crumbles and house-made bleu cheese dressing.

Served with flavorful Portuguese rice and fresh asparagus spears.

Snapper Milanese Parmesan encrusted snapper, sautéed to golden perfection and topped with succulent jumbo lump crabmeat and lemon beurre blanc.

Exceptional riverside dining NESTLED ALONG THE BANKS OF THE GRAND RIVER IN THE HEART of the city, Charley’s Crab offers a premier Grand Rapids dining experience. Guests enjoy an eclectic menu of freshly flown-in fish and seafood, succulent steaks and tender chicken — each intricately prepared by a team of extraordinary chefs — along with a medley of West Michigan’s most delectable desserts. Their weekday Happy Hour offers specially-priced drinks and appetizers from 3:00-7:00 p.m. in the bar, making it the perfect after-work spot to unwind with friends. For close to 35 years, its award-winning fare, elegant window-fronted dining rooms, spectacular riverfront views, free valet parking and dedicated service have made Charley’s Crab a distinctive fine-dining destination that has become a Grand Rapids legend.

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(616) 459-2500

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MUER.COM

Discover what pampering is all about CRADLED IN THE HEART of downtown GR, this Michigan-based PRIME American steakhouse exudes comfortable sophistication in relaxed, intimate surroundings. With the perfect combination of ambiance, exceptional service and unparalleled fare, The Chop House impresses even the most discriminating diners. They feature only the best of the nation’s top two-percent USDA Prime-rated beef, wet-aged 28 days to flavorful, melt-in-your-mouth perfection. Enjoy the finest and freshest top-catch fish and premium seafood selections, along with top-rated chicken, lamb, pork and veal chops. Indulge in after-dinner delights or gather with friends in the lower level’s La Dolce Vita dessert and cigar lounge, with handcrafted cigars, signature martinis, top-shelf liquors, after-dinner drinks and delectable house-made desserts.

They delight in pampering guests.

Wines from their world-class wine list are paired perfectly to every dining experience at The Chop House with their Sommelier Pairing Pro recommendations

Generous portions of chef-inspired accompaniments include fresh grilled asparagus with slices of parmigiano-reggiano and potatoes au gratin

Rare, but delicious, this is the premier of all lobster tails with its sweet and succulent meat

The most tender of all beef cuts, this prime center cut of the tenderloin appeals to even the most discriminating chefs

11 oz.Barrel-Cut Filet Mignon with Jumbo South African Lobster Tail

(888) 456-3463 THECHOPHOUSEGRANDRAPIDS.COM 19

(616) 234-3700 GRCC.EDU/HERITAGE

The Heritage: Discover tomorrow’s great chefs today ON GRAND RAPIDS COMMUNITY COLLEGE’S downtown campus, The Heritage is the place to experience the talents of tomorrow’s great chefs, today. The Secchia Institute for Culinary Education student-run dining venue possesses the freshest ingredient available — unbridled new talent. These chef prodigies are taking the culinary world by storm with unique and innovative twists on classic meat, poultry, pasta and vegan selections, all made from scratch with the strictest attention to every detail. They take seasonal menu creation, eye-appealing presentation and service perfection very seriously, and offer a carefully selected wine list to complement each dining experience in their casually elegant, well-appointed dining room overlooking the city. Convenient parking is located beneath the restaurant with entry off Ransom Street.

Chef Favorite

THE HERITAGE Dan Gendler, program director and assistant professor, Secchia Institute for Culinary Education

“The Heritage takes students from the classroom to the frontlines and allows them the opportunity to let their culinary skills shine as they prepare world-class dishes that rival any of Grand Rapids’ fine dining establishments.”

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Tortilla chips and Cantina’s fresh and flavorful salsa, made in-house daily. (Want a little more heat? Ask for house-made salsa verde.)

House-made guacamole prepared fresh daily.

Special House Margarita from Cantina’s full-service bar, offering a variety of specialty tequilas. Check out their new tequila flights.

Served with a side of tasty rice, cheese, lettuce, tomatoes, guacamole, sour cream and warm flour tortillas (corn tortillas also available).

Cantina’s Combination Fajitas for One

Tender steak, chicken and shrimp, grilled to perfection and served on a sizzling platter with caramelized grilled onions and peppers.

Vaminos!

THIS LOCALLY OWNED third-generation Mexican grill and bar has been pleasing patrons’ palates since 1976. One taste of their fabulous, generously apportioned Mexican fare — all made fresh from scratch daily using the family’s original recipes — and it’s easy to understand its longevity.

Diners enjoy complimentary bean dip and a basket of freshly made chips while perusing the sizable, reasonably priced menu with its broad range of Mexican specialties augmented by American selections. The welcoming south-of-the-border ambiance includes an amiable bar with a great Happy Hour, and a separate lower-level bar with full dining service, pool tables, jukebox, and daily drink specials. Service is friendly and efficient; and Cantina has a convenient drive-thru window for those on the go.

(616) 949-9120 CANTINAMEXICANGRILL.BIZ 21

Lamb kielbasa with pork fat panzanella A summertime favorite; grilled house-made lamb sausage with a salad of fried croutons, tomatoes, pickles, and cucumbers.

Reserve’s wine tasting flights are a great way to explore and compare a variety of vintages, such as this rosé flight.

Pancetta & mushroom cheeseburger Burgers ground in house daily; topped with sautéed mushrooms, house-made pancetta, and your choice of over 15 cheeses.

Reserve Press: Greyling gin, fresh squeezed lime juice, St Germain Elderflower liqueur, and a creme de casis float.

Wild Alaskan salmon

Rhubarb “ponzu,” tempura maitake mushrooms, shiso & cucumber salad.

Executive Chef Matt Green is committed to only serving sustainable seafood.

Experience Reserve Wine & Food

IN THE HEART OF THE CITY, RESERVE’S CREATIVE, seasonally driven lunch and dinner menus highlight the best of West Michigan’s diverse agricultural offerings. A leader in the farm-to-table movement, they work closely with local farmers to provide an ever-changing selection of the freshest and most imaginative dishes in GR, along with the most extensive selection of artisan cheeses and national, international and house-made charcuterie. Their amazing custom cruvinet system — the second largest in the nation — offers over 100 wines by the glass, and they have a multitude of craft beer and handcrafted cocktail selections.

The big-city-vibe environment is augmented with outdoor dining on their street-level or second-floor patios, with private dining space available for special occasions.

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(616) 855-WINE

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RESERVEGR.COM

Lakefront dining – done better

(269) 672-8111 BAYPOINTEINN.COM

BAY POINTE INN HAS BEEN ranked one of Michigan’s top resorts for ten consecutive years, and its Terrace Grille is an important part of that success. The restaurant opens at 4:00 daily for exceptional dining that comes complete with spectacular panoramic views of Gun Lake. Passionate about farm-to-table freshness, their talented chef team creatively crafts seasonally inspired, innovative dishes that utilize the freshest locally farmed ingredients.

Their full-service bar includes handcrafted cocktails and a wide variety of wines available by the glass or bottle. Their knowledgeable, friendly and approachable staff is dedicated to providing guests with outstanding service in an upbeat, coastal casual atmosphere that extends to their expansive alfresco lakefront terrace. Sunsets included.

Spectacular panoramic views of Gun Lake!

Select wine list to complement each dish, such as this Kono Sauvignon Blanc.

Seared Ahi Tuna atop Cilantro Lime Rice with Peach Cabbage Salad and Coconut Sauce.

Seared Halibut on a bed of wild rice with zucchini, yellow squash, peppers and onions and Sundried Tomato Tarragon Butter.

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Leo’s: Everyday fine dining GARNERING MULTIPLE “RESTAURANT OF THE YEAR” and “Best of GR” awards, Leo’s remains a downtown favorite for both lunch and dinner. Renowned for their wide variety of top quality, fresh seafood flown in daily, their creative menu is equally attentive to superior meat, poultry and pasta selections, with an extensive and diverse wine list to enhance the dining experience. Their spacious, well-appointed bar invites guests to enjoy cocktails and a light bite or the full menu, while the inviting dining room’s big-city ambiance is elegant, yet relaxed and comfortable. The well-trained, attentive staff provides gracious service and is committed to total guest satisfaction, which makes Leo’s the downtown destination for everyday fine dining.

(616) 454-6700 LEOSRESTAURANT.COM

Chef Bernard Lucas ’Portobella Salmon Yield: 6 servings Prep time: 45 minutes (plus 12 hours of dwell time for balsamic vinaigrette) CIOPPINO BROTH 2 Tablespoons olive oil 1 oz. by weight fresh garlic, minced 1 ½ oz. by weight fresh ginger, shredded 4 oz. by weight onions, peel and all, coarsely chopped 2 oz. by weight carrots, coarsely chopped 2 oz. by weight celery, coarsely chopped 1 each jalapeno pepper, cut in half lengthwise 3 each bay leaves Saute all vegetables in oil. Add garlic and ginger and sweat for 5 min., then deglaze the pan with

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1 oz by weight fresh basil, stems and leaves 1 ½ teaspoons dried oregano 1 ½ teaspoons dried rosemary 1 ½ teaspoons whole black peppercorns 1 ½ Cups clam juice, canned ½ Cup white wine 1 Quart chicken stock 6 Cups diced tomatoes, canned

wine. Add stock, broth and herbs and simmer for 20 min. Strain and add diced tomatoes to broth.

BALSAMIC VINAIGRETTE ½ Cup balsamic vinegar 1 ½ Cups extra virgin olive oil 2 Tablespoons fresh basil, chiffonade 1 Tablespoon shallot, minced 6 each portobella mushroom caps 12 oz. by weight cleaned fresh spinach 6 each 8 oz. salmon filets

Combine all ingredients in a bowl and let marinate for 12 hours before using.

Remove stems from portobella mushroom caps and using a spoon, scrape the inside clean of felt.

Marinate mushrooms in vinaigrette for 20 minutes and then grill over medium heat for 10 minutes; set aside for later use.

Season salmon filets with olive oil, salt and pepper and grill over medium heat until done.

In a large serving bowl, place the spinach evenly on the bottom and sides; top with grilled salmon, 4 cups of cioppino broth and then slice the portobella caps and garnish the top with them.

(616) 676-5400 VITALESADA.COM

A sprinkling of fresh Italian flat-leaf parsley and grated Italian cheeses provides a perfect finish.

A glass of Sauvignon Blanc from Vitale’s extensive wine list makes a perfect companion to this tasty dish.

Spaghetti alla Vongole

The clams are sautéed with fresh garlic, crushed red pepper flakes, butter and white wine, and then tossed with spaghetti.

Succulent Littleneck clams are the star of this dish.

A little bit of Heaven in Ada RENOWNED FOR OFFERING the very best of Italy’s multi-regional cuisine, Vitale’s of Ada’s culinary crew makes everything from scratch using age-old secret family recipes originated in the heart of Sicily. From award-winning specialty pizzas, traditional Italian entrées with signature sauces, inspired weekly specials and a generous lunch buffet, to hand-rolled meatballs, house-made mozzarella, handcrafted Italian sausage and delectable desserts, no culinary detail is overlooked. It’s an integral part of a multi-generational family reputation that includes the gracious hospitality of an accomplished staff and the welcoming modern trattoria-style ambiance that invites relaxation. Their full-service bar offers a daily Happy Hour, with microbrews on tap, specialty martinis and multiple large-screen TVs. Come see why it’s a local legend. Open daily.

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Big-city cuisine; Small-town comfort HUSBAND/WIFE TEAM AMY AND AARON ZAINEA have helped make Rockford a serious dining destination. First they brought Marinades Pizza Bistro to town, then opened Grill One Eleven right next door, where the lower-level lounge features a beautiful full-service bar, and the upper-level dining room showcases Executive Chef Scott Kurkiewicz’s seasonal, Americanwith-a-twist menu. Made with the finest ingredients from local family farms (with fresh fish flown in daily), its variety of mouthwatering chef-inspired fare pleases all palates. Marinades upscale full-service, wood-fired pizza bistro includes a great selection of local craft beer, with seasonal brews crafted onsite.

Equally important to the Zaineas is providing realistic value in their casually classy, two-in-one dining establishments. Come as you are!

GRILLONEELEVEN.COM MARINADESPIZZABISTRO.COM

Marinades’ special cheese blend, fresh thyme, rosemary and ground pepper complete this flavorful pie.

Slow-roasted homemade pizza sauce, topped with locally grown eggplant, zucchini, yellow peppers, spinach, red onion and sundried tomatoes.

Handcrafted cucumber martini with Absolut vodka, freshly muddled mint and cucumber, simple syrup and a splash of soda.

Wood-grilled jet-fresh catch over cilantro rice, served with locally grown vegetables and topped with fresh mango compote and fresh avocado.

Jet Fresh Mako Shark & Marinades Wood Oven Roasted Veggie Pizza

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Go Brew Growler filled with house-brewed craft pale ale. Grill One Eleven and Marinades also offer beer and wine to go!

GR’s best kept secret

(616) 235-1342 WWW.PEARLSTREETGRILLGR.COM

INSIDE THE HOLIDAY INN GRAND RAPIDS DOWNTOWN, Pearl Street Grill offers a home-away-from-home vibe. Serving three meals daily, the outstanding full-service restaurant and lounge features remarkable fare at exceptional prices. Focused on fresh Michigan products, the American cuisine menu and selection of creative chef specials offer something for every taste. Enjoy items created using fresh herbs and produce from their own garden. Experience the Pearl Street Lounge Happy Hour from 4:00-6:00 p.m. (Monday-Friday), featuring popular Michigan microbrews, craft cocktails and select wines. It’s the perfect after-work meeting place or to gather with friends for downtown events. Diners receive complimentary parking — a real bonus in downtown GR. The secret is out!

Maple Bacon Manhattan: Locally crafted, Beer Barrel Bourbon from New Holland, infused in-house with bacon, mixed with fresh orange, cherry bark bitters & rich maple syrup with candied bacon garnish.

Buffalo Bun: This hearty bun brings a touch of buffalo spice baked right in it, but don’t be alarmed; it won’t make you sweat!

Bleu Cheese Crumbles: Bleu cheese provides a tangy, sharp buttery note and rich creamy flavor.

Pancetta Bleu Burger & Maple Bacon Manhattan

Grass Fed Ground Beef: Minimally processed with no added hormones, steroids or antibiotics; 100% Vegetarian Fed.

Pancetta: Italian cured lean pork belly with black pepper and garlic. Unlike bacon, it won’t be greasy.

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Muy Delicioso!

THE INVITING AND COMFORTABLE El Haragan features all of the deliciously authentic Mexican dishes made poplar at its award-winning sister restaurant, El Arriero. Using the freshest ingredients, their flavorful fare is made from scratch daily, from their freshly fried tortilla chips, addictive salsas and savory sauces to slow-simmered pork dishes and the perfectly grilled steaks, shrimp and chicken in their popular fajitas. The affordably priced, extensive menu offers daily specials with something for every taste, from tacos, tostadas, chimichangas, burritos, quesadillas and enchiladas to classic Mexican favorites like carne asada, chalupas, tilapia, sopapillas and so much more. Open daily at 11 am, the full-service bar features early and late Happy Hours from 2-5 pm and 8-10 pm. Perfecto!

Served with crisp lettuce, sour cream and pico de gallo made fresh daily.

Special house blend of seasonings makes marinade very flavorful and the meat tender.

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Quesadilla Grande

Oversized flour tortilla stuffed with cheese and grilled marinated steak or chicken, cooked with onions, tomatoes and bell peppers.

(616) 447-0885

(616) 977-2674

The Coronitarita: One of many specialty Margaritas.

(616) 891-2511

Melting Pot Surf & Turf Fondue Entree

Creamy aged medium-sharp cheddar cheese fondue served with apples, bread and fresh vegetables for dipping.

Entrees can be prepared with a variety of premium cooking styles for personalized flavor.

Succulent cold-water lobster tail, paired with premium filet mignon and wild mushroom sacchetti — YUM!

Friends, Family, Fun and Fondue: Fantastic!

CREATE DELICIOUS MEMORIES TOGETHER WITH the unique interactive dining experience only found at The Melting Pot — GR’s sole fondue restaurant. Guests dine at their own leisurely pace enjoying a selection of courses they create from the finest and freshest ingredients. It’s a veritable dining adventure, from the creamy cheese fondue selection through entrees chosen from a premium assortment of filet mignon, lobster tail, shrimp, mouthwatering marinated meats, unlimited fresh veggies and more, to the ultimate dessert course with a decadent chocolate fondue. Happy Hour, 4:00-7:00 weekdays, offers half-priced cheese and dessert fondues and $5 martinis/$4 wines in the lounge. Whether sharing an intimate dinner for two, seeking a fabulous feast with friends, or celebrating a special event in their private party room, “Dip into something different.®”

Enjoy a variety of gourmet dipping sauces with entrée selections.

(616) 365-0055 MELTINGPOT.COM 29

Enjoy Authentic Persian Cuisine in GR

(616) 949-7447 SHIRAZGRILLE.COM

TUCKED AWAY ON THE NORTHWEST CORNER of Breton and 28th Street, Michigan’s one and only Persian restaurant is a culinary jewel that greets guests with authentic Persian décor, a relaxed-yet-classy ambiance, cozy bar, and the finest in dining from the Persian Empire.

Owner/chef Ali Ghebleh and his staff create each entrée from scratch using only the freshest of ingredients to authentically recreate this exotic fare. Taste the deliciously complex flavors featured in such dishes as gourmet fire-grilled kabobs, delicate Khoresh stews, luscious Persian rice dishes, and so much more. The naturally gluten-free menu includes fantastic vegetarian and vegan entrees. One taste and you’ll be addicted!

An array of Shiraz open-fire grilled gourmet specialties Shirazi Salad, mixture of fresh cucumbers, tomatoes, red onion and parsley marinated in olive oil, lime juice and dry mint.

Zereshk Polo: Persian barberries cooked in sweet butter and saffron rice

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Shish-leek (rack of lamb), Joujeh kabob (Cornish hen), Beef Chengeh (Shish-kabob), Chicken Barg (Traditional tender kabob), Open-fire grilled Salmon and Koubideh (Seasoned house-blended ground beef and lamb Kabob)

Enjoy the award-winning wines of Michigan at fine restaurants throughout the state.

For a list of restaurants that serve Michigan wines, visit www.michiganwines.com/restaurants.

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