Grand Rapids Magazine October 2020

CORRIDOR COFFEE: EAGER NEW OWNERS PLUS IV THERAPY

JOCELYN BARNES

STOCK DA BAR VODKA

LET’S EAT

Six comfort food recipes to make at home this fall

Allie Hough’s sausage, sweet potato and Brussels sprout skillet

Downtown projects that are transforming the city

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Grand Rapids Magazine Daily is our curated e-Newsletter highlighting the best food, drinks, experiences and more in Grand Rapids! Monday through Friday, we send out the latest stories on all things happening in GR right to your inbox.

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contents OCT. 2020 VOLUME 57, ISSUE 10

FEATURES

39

URBAN ADVENTURES PROJECTS TRANSFORMING DOWNTOWN.

BY SAM EASTER

44

FALL RECIPES CO MFOR T FO O DS TO CU R L U P W IT H T H I S MO N T H.

BY CHARLSIE DEWEY

P H O T O G R A P H B Y S TA C Y F E Y E R - S A L O

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G R A N D R A P I D S M AGA Z I N E / O C TO B E R 2 0 2 0

COVER STACY FEYER-SALO

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contents / octobe

every issue 8 63 76

editor's letter dining guide

A guide to the area's best eateries

gr gems

Discover Grand Rapids' Prohibition history

people + places 12

city

13

guide

14 18

35

20

"Stories of Elders," Beyond of Ada and Mertens Prime Your guide to fall foraging

voice

Jocelyn Barnes has the mic

profile

Graci Harkema's DEI journey

issues

Dean Cain visits Mel Trotter Ministries

look + feel 22

36

23 24 26

gear

Beer City must-haves

expert

Brewing up hard cider from your kitchen

wellness

What is IV therapy?

home

Create a functional mud room to keep your family organized

food + drink

6

13

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30

table

34

create

35 36

Shopping at Mediterannean Island International Foods Mixing it up with Stock da Bar Premium Vodka

cheers

Corridor Coffee's next chapter

must-try

Filling up with Big Shawn's Cheesesteaks CORRIDOR COFFEE ASHLEY WIERENGA FORAGING MICHAEL BUCK EGG ROLL ANGELA CICCU

Pearl and diamond “Sweep” rings custom made in our Grand Rapids studio

TAKE IN THE CHANGE.

The changing landscape of Ludington's unspoiled natural resources offers a quintessential “Up North” experience close by. Pure Ludington delivers the perfect combination of unrivaled outdoor recreation and quaint, small-town charm – all within easy reach located at the intersection of U.S. 31 and U.S. 10. Now is the time to get up and go.

Design Repair Celebrate!

PURELUDINGTON.COM

www.metalartstudioinc.com 978 Cherry St SE, GR MI (616) 459-5075 (Park free in our lot)

editor's letter / connect

BEHIND THE SCENES

Our Creative Director Lindsay and her husband Bryan recently welcomed a beautiful baby girl into the world.

Welcome, Kennedy!

Urban adventures

Cranes in the sky always are a good sign for a city and Grand Rapids is lucky to be boasting these pillars of investment currently.

Many areas of downtown are undergoing transformations and we spoke to Downtown Grand Rapids Inc. about some of the projects it is currently helping spearhead.

From a new coffee shop at the recently renovated Veteran’s Memorial Park to plans to overhaul a parking lot in the Monroe North neighborhood and create a temporary skate park to the Whitewater Restoration Project, these investments will set the stage for several downtown adventures in the very near future.

October also is the month you’re likely to bust out the crockpot and start spending more time in the kitchen. So, we rounded up recipes from local food bloggers, a cookbook author and folks in our community who just love to cook. Tackle these recipes this month and share the final images with us on our social channels.

In this issue, we also talk with Ben O’Connor of O’Connor’s Home Brew Supply about how to make your own hard cider, we share our top five fall treats with you and we meet Daryl Reece, whose annual Stock da Bar party raises money for local charities.

We also find out why actor Dean Cain was in town over the summer — spoiler, he was filming part of a movie here focused on homelessness.

In this issue I’m also happy to introduce you to Graci Harkema, of Graci LLC. Harkema provides diversity, equity and inclusion training and her calendar has been full this year as businesses and organizations seek out her services in the wake of the national protests and anti-racism efforts. Harkema has an incredible story that starts in a mud hut in the Congo and leads to a childhood spent in a Grand Rapids suburb, followed by a career based here in Grand Rapids. She shares her personal experiences to help others understand systemic racism and how to work toward stopping the unconscious biases we all hold.

Get cozy and enjoy this issue!

Next issue

Learn to "shop like a pro" with our November issue.

We ask experts in different fields to share their favorite Grand Rapids stores with us.

On the radio

Join Managing Editor Charlsie Dewey at 9:45 a.m. Thursdays, as she presents the Weekend City Guide with Shelley Irwin on WGVU Radio FM 88.5 and 95.3.

On TV

Managing Editor Charlsie Dewey joins Shelley Irwin each month on WGVU’s “Community Connection” program to discuss what’s inside Grand Rapids Magazine.

FEATURED CONTRIBUTOR

Charlsie Dewey Managing Editor, Grand Rapids Magazine

There are tons of ways to reach us. By mail: Editor, Grand Rapids Magazine, 401 Hall St. SW, Suite 331, Grand Rapids, MI 49503. Email: cdewey@grmag.com. Be sure to include your name, address and daytime phone number. @grmag @grmagazine @grmagazine Or follow us online at grmag.com or on social media:

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Adam Russo owns public relations firm COM 616. Additionally, he serves as a board officer for Affinity Mentoring and Literacy Center of West Michigan, GR Chamber ambassador and Grand Rapids Asian-Pacific Festival PR director.

Adam also competes in Ironman triathlons.

EDITOR TERRY JOHNSTON BEHIND THE SCENES LINDSAY RICHARDS CONTIBUTOR JOHNNY QUIRIN

SHARE YOUR MOMENTS!

Covering Grand Rapids Since 1964

www.grmag.com | info@grmag.com Publisher: John Balardo | Associate Publisher: Jason Hosko

We asked our staff: There's no doubt that Michigan is a leader in creating delicious beer. What's your favorite MI brew?

While once sitting at Founder's bar, a woman next to me ordered two of my favorite beers, but combined! It might sound strange, but this "half cut" is a must try: half nitro Rubaeus and half All Day IPA. I tried it and am hooked!

KEAGAN COOP

It’s hard to pick one favorite beer from Bell’s Brewery so I’ll go with one of the great calling cards to Michigan, Two Hearted American Ale. When I travel around the U.S., it always makes me so happy to see that beer on the menu so I can connect a bit to my home state.

NICK BRITSKY

I'm a big sour beer fan. Saugatuck Brewing Company's Cottonmouth Crusher is amazing! Tastes even better after a fun day with friends at Oval Beach!

ANDREA STRAW

Editorial Editor: Tim Gortsema Managing Editor: Charlsie Dewey Digital Editor: Tom Mitsos Contributors: Jaye Beeler, Ann Byle, Roni Devlin, Sam Easter, Deidre Remtema, Adam Russo, Pasha Shipp, Samantha Suarez, Julie Tabberer Design Creative Director: Lindsay Richards Associate Art Director: Keagan Coop Contributors: Angela Ciccu, Bryan Esler, Teri Genovese, Stacy Feyer-Salo, Chloe Marchant, Jennifer Pickering, Werner Straube, Ashley Weirenga Sales General Inquiries: Advertisingsales@grmag.com Advertising Director: Jenn Maksimowski Account Executives: Todd Anderson, Jessica Laidlaw, Renee Looman, Craig R. Rich, Amanda Smiley To Order Reprints: Receptionist – (616) 459-4545 Production Production Director: Jenine Rhoades Senior Production Artist: Robert Gorczyca Production Artist: Stephanie Daniel Advertising Coordinator: Danielle Szatkowski Advertising Designers: Christian Lott, Daniel Moen, Marcus Thompson, Amanda Zwiren Web Digital Strategy Director: Nick Britsky Web Project Lead: Matthew Cappo Web Project Assistants: Mariah Knott, Luanne Lim, Bart Woinski

My favorite Michigan beer is Frankenmuth Brewery's The Hef, a German-style hefeweizen. I tried it for the first time a few years ago when my girlfriend and I visited Frankenmuth during the winter. It was one of our first weekend trips together, and it brings back memories of experiencing the winter wonderland that is Frankenmuth in December which, of course, included a trip to Bronner's.

TOM MITSOS

Since I am an Irishstyle, stout beer snob... It's a tie between The Poet at New Holland Brewing Co. and the nitro Oatmeal Stout at Founder's Brewing Company. I fall for that roasted malt/ barley goodness and creamy head every time! And since I am a lightweight, the lower ABV is a plus as well.

CRAIG R. RICH

IT IT Director: Jeremy Leland Circulation Director Of Audience Development: Michelle VanArman Circulation Manager: Riley Meyers Circulation Customer Service: (866) 660-6247 Marketing Marketing & Events Director: Mary Sutton Marketing & Events Manager: Andrea Straw Marketing & Events Intern: Aubrey Wilson Administration Director Of Business Operations: Kathie Gorecki Publishing Coordinator: Kristin Mingo Accounting Associates: Natasha Bajju, Andrew Kotzian, Katie West Published By Gemini Media, LLC CEO: Stefan Wanczyk | President: John Balardo

My favorite Michigan beer is Founder’s nitro-brewed Rubaeus. It’s sweet, crisp and perfect for fall nights by the bonfire!

KRISTIN MINGO

Grand Rapids Magazine (ISSN 1055-5145) is published monthly by Gemini Media. Publishing offices: 401 Hall St. SW, Suite 331 Grand Rapids, MI 49503-1444. Telephone (616) 459-4545; fax (616) 459-4800. General e-mail: grminfo@grmag.com. General editorial inquiries: editorial@grmag.com. Periodical postage paid at Grand Rapids, MI and at additional mailing offices. Copyright ©2019 by Gemini Media. All rights reserved. POSTMASTER: Send address changes to Grand Rapids Magazine, 401 Hall St., SW, Suite 331, Grand Rapids, MI 49503-1444.

Subscription rates: one year $24, two years $34, three years $44, in continental U.S.; Alaska, Hawaii, Canada and U.S. possessions, one year $35. Subscriptions are not retroactive; single issue and newsstand $4.95 (by mail $7.50); back issue $7 (by mail $9), when available. Advertising rates and specifications at grmag.com or by request. Grand Rapids Magazine is not responsible for unsolicited contributions.

Itʼs no secret that Grand Rapids is one amazing city. Moments of joy are captured, discoveries are made and each and every day in GR evokes new understanding of what it means to be a Grand Rapidian. What have you been exploring around town? We want to see Grand Rapids through your eyes.

Head to GRMAG.COM today to submit a photo for the chance to be featured in the Grand Rapids Magazine Daily e-Newsletter.

GR M AG .CO M

9

TUNE IN FOR THE REVEAL OCTOBER 28

Hundreds are nominated, only the best of the best are recognized.

These annual awards recognize 40 individuals making a difference in West Michigan. Join us for the virtual presentation revealing this year’s class of 40 Under 40 Business Leaders.

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people+places THE GUIDE TO YOUR CITY

Spoken truth VOICE

page 14

» PLUS: A GUIDE TO FOR AGING MEET GR ACI HARKEMA AN INTERVIEW WITH DEAN C AIN

As co-host of The Drunken Retort, Jocelyn Barnes encourages others to share their voice.

P H OTO G R A P H BY T E R I G E N OV E S E GR M AG .CO M

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people + places / city

Outdoor lifestyle store Beyond of Ada offers clothing, footwear and accessories.

Beyond of Ada

CITY

National book award

Former Grand Rapids resident Veronica Kirin’s book, “Stories of Elders,” was selected as a finalist in the History: General category of the annual National Indie Excellence Awards, a national book awards program that celebrates independent authors and publishers.

“Stories of Elders” was published in 2018 by Identity Publications after Kirin travelled over 12,000 miles across America, interviewing members of the Greatest Generation about their experience with the high-tech revolution. By chronicling more than 8,000 years of life lived during one of the most 12

G R A N D R A P I D S M AGA Z I N E / O C TO B E R 2 0 2 0

Veronica Kirin's book chronicles the high-tech revolution by exploring its impact on the Greatest Generation.

transitional periods in American history, “Stories of Elders” offers “old-fashioned insight into the management of technology.”

This award comes in the midst of Kirin’s latest research and next edition to the “Stories of…” book series, “Stories of COVID,” an anthropological study of the worldwide impact of the COVID-19 pandemic through individual interviews documenting the paradigm shift for future generations. Prior to that, Kirin was working on “Stories of Tech,” documenting Generation Z’s perspective of the high-tech revolution. Learn more about her work at www.veronicakirin.com.

The company behind Bill & Paul’s Sporthaus has opened a new outdoor lifestyle store in Ada, Beyond of Ada, offering a variety of fashionable clothing, footwear and accessories.

“Ada is a community that is dedicated to the outdoors and provides the perfect setting for Beyond,” said Daniel G. DeVos, owner and chairman.

“Our team is excited to bring their passion and knowledge to the area by offering a variety of brands and styles for outdoor enthusiasts, as well as shoppers who are looking for high quality lifestyle clothing and accessories.”

While this new offering will give shoppers another option for finding outdoor apparel, company representatives said Bill & Paul’s East Paris location will remain the place to go for outdoor equipment, including kayaks, camping gear, skis and snowboards.

Find Beyond of Ada at 551 Settler’s Drive, Suite 100.

Name change

Apparently, people were getting confused by the restaurant New Hotel Mertens’ name, thinking it was a hotel. As a result, this month, the restaurant has undergone a name change to Mertens Prime.

It is also introducing a few new menu items — steaks and chops.

New Hotel Mertens Bakery, housed in the same building, will be renamed Mertens Café with a new, highly focused menu specializing in made-to-order beignets (French doughnuts) and poutine (hand-cut French fries topped with cheese curds and gravy along with many other options and toppings). It also will specialize in café au lait featuring a new proprietary blend of coffee and chicory in partnership with Sparrows Coffee & Tea. Haute, the rooftop lounge, will be renamed Mertens Rooftop, and will not undergo any significant conceptual changes. 35 Oakes St. SW.

VERONICA KIRIN COURTESY VERONICA KIRIN BEYOND COURTESY DP FOX VENTURES

people + places / guide

GUIDE

Your guide to fall foraging Foraging is a great way to add unique elements to your fall dishes.

BY CHARLSIE DEWEY

From spring through fall you’ll find Lisa M. Rose foraging throughout West Michigan for items to complement her favorite recipes. Rose has been foraging for most of her life. “I cannot recall when I chose to forage or why — wild plants have always been a part of my life,” she said. “But it was during university that I studied anthropology and the rise of agriculture in the Neolithic age, which solidified my love of food systems and ethnobotany — and it’s been a passion of my life ever since, a calling even.”

Rose even wrote a book on the topic, “Midwest Foraging.” So, she is the perfect source to turn to for tips on how to forage around West Michigan.

The best place to start? In your own backyard. “I recommend that folks start outside their doorstep,” Rose said. “Noticing how the plants grow, the manmade and natural features of the neighborhood.

Learn the waterways and historic use of the land — all of this does take time, but it helps ensure you are gathering plants from land that is clean from potential pollutants.”

Rose said items to look for include acorns from the oaks, nettles, dandelions, dock, wild mints, flowers like wild roses and berries like black raspberries and mulberries.

“There are so many ways to use these plants — from cocktails to salads to soups to pies and wild breads. You will be surprised how much is edible and useful that grows right outside your door that is useful for the kitchen.”

Of course, being able to positively ID your finds is of the utmost importance so check out Rose’s list of book selections (right) to help guide your search.

If foraging feels a little overwhelming, Rose said there are a few local restaurants you can visit that are likely to include foraged items among their menus.

“I have worked with chefs from Reserve, the former Grove, [the former] six.one.six., Terra GR, Amore and others as they developed wild food items for their menu. I am unsure with COVID how this will look for this harvest season, but I do know that the chefs continue to be highly focused on local, seasonal ingredients sourced from our nearby farms.”

ACORNS, LISA M. ROSE MICHAEL BUCK

Helpful resources: Books: Grand Rapids Food: A Culinary Revolution (History Press, 2013) Midwest Foraging (Timber Press, 2015) Midwest Medicinal Plants (Timber Press, 2017) Coming in 2021: Urban Foraging (Timber Press) Website: burdockandrose.com Twitter: @lisaroseGR Lisa M. Rose said you can find many fall food items — like acorns (top) — by foraging in your own backyard.

GR M AG .CO M

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people + places / voice

VOICE

Speaking up Jocelyn Barnes grew to love GR through open mic nights.

BY SAMANTHA SUAREZ

Jocelyn Barnes uses her voice to find healing through self-reflection and as a catalyst for activism.

// PHOTOS BY TERI GENOVESE

As a dedicated spoken word artist, Jocelyn Barnes uses her voice and platforms to find healing through self-reflection and as a catalyst for activism. She was recently named as a host for The Drunken Retort and communications lead for the Diatribe.

The Drunken Retort is an open mic series that originated in Grand Rapids in 2013. Held every Monday night at Stella's Lounge (during pre-COVID times), the series is notorious for attracting talented spoken word artists, stand-up comedians, short story writers, musicians and more.

The Diatribe, led by a group of nontraditional teaching artists, facilitates afterschool programs, assemblies and creative writing workshops rooted in poetry. It aims to empower students to learn about societal issues such as fair housing practices, toxic masculinity and racism while providing a space to have conversations surrounding mental health awareness, identity, grief and loss. Its goal is for students to learn to harness the power of radical vulnerability as they share their stories in a rhetorically compelling way.

Given the current pandemic, how has The Drunken Retort been operating the series? We’ve been doing a monthly show on Zoom. Given social distancing concerns, we’re not sure when we can bring the show back to Stella’s. Going forward, we plan on making some changes to make it more accessible to people. Our goal is to set up a live stream experience so as many people can experience it as possible.

"Often the people who are the loudest encouragers in the room are the people who don’t really do art in any sense. They just come back for the community."

Jocelyn Barnes

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How did you first get involved with the Retort? A friend of mine had gone to the show and invited me to it. … It’s kind of a lifechanging show, seeing people come together and join in this ritual of listening to each other.

It’s fun because while there are some really talented performers, we also have regulars that show up and don’t necessarily share. Often the people who are the loudest encouragers in the room are the people who don’t really do art in any sense. They just come back for the community. We have a long-running joke that it’s kind of like church except it’s on Monday nights and you can drink.

What do you think makes the community at the Retort so special to so many people?

A large part of our audience has had difficult experiences at church — especially those that grew up in West Michigan. Rachel Gleason, one of the Retort’s founders, has talked about growing up in a church that was cult-like. My experience wasn’t necessarily as extreme. I

went to a regular Christian Reformed Church [and] never felt like I fit in. I think that’s something a lot of people at the Retort feel.

We have a lot of misfits in our bunch. They’re not necessarily there because they’re poetry fans. I think they’re just moved by the power of someone speaking their truth. Having a safe space to share things is necessary — especially as an adult. There are lots of opportunities for youths to do that but there aren’t exactly places for grown men to be vulnerable in front of a group of active listeners.

What makes you so passionate about the work you do with both The Drunken Retort and the Diatribe? I’ve lived in GR my whole life and never felt as welcome or as home as I did in the backroom of a bar.

It’s really ironic because, before that, I was planning on moving away to Seattle or another city. Retort made me fall in love with GR. The Diatribe, on the other hand, has made me believe in the future of GR. Working with youth is super inspiring because I get to see these people grow into themselves and have a firm grasp of their voices because of the work we do. We get messages pretty often from students saying, “Hey, you don’t really know me. You did an assembly at our school, but you inspired me to be the best version of myself.”

Editor’s note: This interview has been edited and condensed for space and clarity.

Participating in The Drunken Retort helped Jocelyn Barnes fall in love with Grand Rapids.

PHOTO CONTENT PHOTO CREDIT

GR M AG .CO M

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Graci Harkema traveled back to the Congo to meet her birth mother after discovering she was still alive.

PROFILE

Living authentically Graci Harkema is committed to a more diverse and inclusive world.

BY PASHA SHIPP

// PHOTOS BY BRYAN ESLER

Graci Harkema is a local diversity and inclusion consultant who owns and operates her own firm, but long before she was leading authenticity training and working with directors to improve equity at their companies, she was fighting for her life over 7,000 miles away in the Congo.

“I was born in the Congo near the border of Rwanda, and at the time that I was born, there was a lot of civil unrest, and my biological mother was very sick,” Harkema said.

“She was dying of disease and malnutrition, and a lot of her family had also died, and when she had me, she had me as a single mother, and she was very young at the time, and she wanted me to be able to have an opportunity at life and care because I was really sick when I was born, also.”

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people + places / p ofile

Graci Harkema is a diversity and inclusion consultant whose goal is to help others live as their authentic selves, just as she's learned to do.

Harkema’s mother took her to an orphanage with the hopes of giving her daughter a better life. Because Harkema was so sick, the orphanage workers kept her separate from the other children, putting her in a doll’s crib at the back of the building. It was there that Harkema’s life was changed forever.

“Two hours after I had arrived at the orphanage, an American missionary family from Grand Rapids happened to be visiting the orphanage,” Harkema said. “When it was getting to be time to leave to go back to their home in a nearby village, the woman of the family had to go to the bathroom, and when she went to the bathroom, she saw me there lying in the toy doll set, thinking that I was a doll.

When she came out of the bathroom, my head moved, and she was very perplexed and touched my forehead,” she continued. “In that moment, she heard a voice inside of her say, ‘This is your daughter.’”

Harkema was adopted on the spot. They took her back to the village where they were staying, and over time, her condition improved. Though she recovered, Harkema would soon face new challenges in a new home. Growing up in West Michigan as a Black girl wasn’t easy — Harkema often felt alienated from the other kids.

“I went to school in a suburb outside of Grand Rapids, and it was challenging, with where I grew up, not looking like anybody else,” she said. “Even though I was outgoing and had a lot of friends, I still felt like I didn’t belong because of how I look. Those were the times where I understood what it felt like to feel excluded and what it felt like to not have a strong sense of identity and belonging.”

In 2013, Harkema had a job interview with the talent management agency TEKsystems. What she didn’t know was that the interview would be a major turning point in her life.

“The director asked me to tell him of a time where I had overcome adversity, and I thought the easy answer would be to talk about being adopted and talking about the struggles of identity from a race perspective and feeling like I didn’t fit in,” Harkema said. “The truth of the answer of overcoming adversity, was in that exact moment, I came out to him and he was one of the first people that I came out to, and his response to me changed my life. His response to me was that he was proud I could be my authentic self with him and that if I worked there, he wanted to ensure that the environment was an inclusive environment where all employees could come to work as their authentic selves.”

“...I have this opportunity now, on an even larger scale, to help not just individuals, but partner with companies and help them build equitable and inclusive environments where people can come to work as themselves.”

Graci Harkema

Meanwhile, after years of thinking her birth mother had died, Harkema discovered she was alive in 2015, and went back to the Congo to meet her.

“In that moment, I realized my purpose, and I felt complete,” Harkema said. “I understood a glimpse of what she had to go through in order to have me, and that she gave me up in order to give me life, and that I have this opportunity now, on an even larger scale, to help not just individuals, but partner with companies and help them build equitable and inclusive environments where people can come to work as themselves.”

Harkema enjoyed working for TEKsystems, but after nearly six years with the company, she decided to pursue diversity and inclusion work where she felt it was most needed — the beer industry. She spent nine months serving as the director of diversity and inclusion for a local brewery but resigned because she felt the company wasn’t as invested in the work as she was.

“It was the hardest decision I’ve ever made, to resign,” Harkema said. “I had to stand firm in my beliefs and integrity and that if I have committed myself to a career that is about equity and valuing others, then I couldn’t stand behind the decisions they were making.”

After leaving the brewery, Harkema struck out on her own and started Graci LLC — a diversity and inclusion consulting firm.

“The starting of my company was based truly on the demand for the work after my resignation,” Harkema said.

“I’m committed to doing this work with companies who are ready and willing to do the work, not to work with companies who are saying that they care about diversity and inclusion to look good, but actually companies who care about diversity and inclusion because they want to be better.”

So far, 2020 has been a harrowing year when it comes to racial injustice, but Harkema urges people to continue diversity and inclusion work all year-round — not just when it suits them.

“Right now, especially post-George Floyd, what we’re seeing on a societal level is this heightened focus toward diversity, equity and inclusion work,” Harkema said. “I’m glad that folks are now seeing or understanding the need for the work, but the important part is continuing the work. Without being open and without moving forward, we will never progress as a society.”

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people + places / issues

Dean Cain visited Grand Rapids as part of the filming for "One Life at a Time."

about their stories. Their stories were both fascinating and tragic. These people were someone’s son or daughter, mother or father.

Homelessness is sort of a grand term that is hard to relate to, but it’s different when you meet Eddie or Susan and learn their stories.

ISSUES

Turning the lens on homelessness

Dean Cain’s latest project was filmed in Grand Rapids.

BY ANN BYLE

Dean Cain, best known for his role as Superman/Clark Kent in the TV series “Lois & Clark: The New Adventures of Superman,” visited Grand Rapids in June to film “One Life at a Time,” based in part on the story of Mel Trotter, founder of Mel Trotter Ministries.

The film is scheduled to release Oct. 10 to mark World Homeless Day. Cain plays Jason Campbell, father of Carson Campbell, whose life is changed when he is sentenced to work at Mel Trotter Ministries after breaking the law. Carson Campbell is played by Luke Schroder, son of actor Ricky Schroder. Cain spoke to Grand Rapids Magazine during his visit here.

What drew you to this film? I’ve worked with director Jason Campbell on a number of films about the human condition and/or issues of faith that have a positive message. We hadn’t done a film that dealt with homelessness, and it was being filmed in my home state of Michigan. As an actor you can make big-time movies and also make movies that can help people and make a difference. This film is about making a difference.

How has homelessness touched you? I remember a time when my family had to shack up with friends for a couple of weeks. I thought it was great, but I realize now how much stress my parents were under while we were homeless. Later when I was just out of college and doing some writing, I would sit with the homeless in Santa Monica and ask 20

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“I hope people have more compassion for those who are on the streets, and maybe ask who this person really is.”

Dean Cain

How has your understanding of homelessness changed? I’d love to see homelessness eradicated in the United States, but I don’t think this will happen because some people want to live as they are. Before doing this film, I thought the number of people who wanted to be homeless was maybe 40 percent, but it’s really about 5 percent who want to be homeless.

I understand now that there are so many factors to consider. When I was young, I was idealistic. But when you’ve gone through life, you see how fragile the human condition can be. Bad breaks and bad decisions happen — there is such a fine line. I have a lot more empathy for people now about what has happened to them and why.

What do you think now when you see a person who is homeless? When I see someone panhandling, I don’t want to give him or her money. I want to give him clothing or food because money isn’t always the answer.

It’s always a wonderful thing to give someone a hand up, not just a handout. There are so many ways to receive a hand up when a person takes ownership of his or her life. It’s freeing.

How has your faith played a role in the films you make? The most wonderful thing I can do is to help people, and that comes from my faith and love for humanity. Sometimes that means telling one person’s story, [like in this film]. I may forget about it for a while, but when someone comes up and says thank you for making that film because it changed my life, I’m so thankful I could be part of a film like this.

What do you hope this film does for those who see it? I hope people have more compassion for those who are on the streets, and maybe ask who this person really is. I’d like them to think twice about people who are homeless instead of not thinking at all.

PRODUCTION STILL COURTESY MEL TROTTER MINISTRIES

look+feel KEEPING YOUR MIND AND BODY HEALTHY

HOME

Functional organization page 26

» PLUS: MAKING HARD CIDER IV THER APY BEER MUSTHAVES

A functional mud room can help mornings run more smoothly.

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look + feel / gea GEAR

Just brew it

Gifts to satisfy all beer drinkers.

BY CHARLSIE DEWEY

// STYLED BY JENNIFER PICKERING

Grand Rapids long ago earned its Beer City nickname with its abundance of great breweries (which have only continued to multiply), so it’s no wonder the city’s retailers quickly began carrying everything from beer-themed puzzles and scented candles to paraphernalia like coasters, bottle openers and beer koozies.

Whether you're a hardcore beer enthusiast or someone who just enjoys the occasional craft IPA, you can find exactly what you are looking for to complement your drinking style at these local retailers. Don’t forget to grab a growler or six-pack at your favorite brewery either — many offer beer to-go now.

Top, left to right: Black Stainless Steel Growler, $40, and Koozie, $3, Brewery Vivant, breweryvivant.com; Drink Local Bottle Opener, $25, Pretzels, $5, and Beer Puzzle, $22, Kennedy’s Flowers and Gifts, kennedyfloral.com; Drunken Onion Dip Mix, $4.95, Spice Merchants, spicemerchants.biz; Growler of Beer, $9, Harmony Brewery, harmonybeer.com; Beer City Bottle Opener, $9.97, and Drink Michigan Beer Glass, $4.97, Oh, Hello Co. Paper and Gifts, ohhelloco.com; North Wood Coaster Set, $32, Woosah, spreadingthewoosah.com.

Bottom, left to right: Grand Lager Beer, $9.99/4 pack, and Tropical Saison Beer, $14.99/4 pack, Brewery Vivant; Bourbon Snack Mix, $15, Kennedy’s Flowers and Gifts; Various Books, $14.99 - $16.99, Woosah; Graf Lantz Wool Coasters, $24, and Michigan Cheese Board, $40, Mason Jones, masonjonesshops.com; Guajillo Chili Chocolate, $6.95, and Beer City Candle, $24.99, Spice Merchants

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PRODUCTS ANGELA CICCU

look + feel / expe t

“All hard cider will have a dry tart flavor profile when finished fermenting.”

Ben O'Connor

EXPERT

Cider making Create your own cider this season.

BY CHARLSIE DEWEY

If you are looking for a fun fall activity to try, consider making your own hard cider. Homebrewing is a popular pastime in Beer City already and making your own hard cider is just as easy.

Ben O’Connor, who owns O’Connor’s Home Brew Supply with his wife Allison, said making hard cider is actually a bit easier than brewing beer. “Both cider and beer making require fermentation, (i.e., yeast turning sugar into alcohol).

Beer is produced when yeast consumes malt sugars and hard cider is produced when yeast consumes simple sugars found within apple juice. Beer is unique in the fact that it requires a hot side step (mashing and boiling). Beer is essentially cooked, and cider is generally not, making cider less labor intensive CIDER ISTOCK/BHOFACK2 BEN O'CONNOR COURTESY BEN O'CONNOR

and less difficult to execute.”

Hard cider can be ready to drink in as little as three weeks, too, though O’Connor recommends three to four months of aging if you want a better tasting cider.

To get started, O’Connor said you will need the proper equipment and ingredients. He recommends getting cider from a cider mill.

“They provide the proper blend of apples in their cider (the juice has the proper PH, among other specs to create quality hard cider). People do have success with storebought cider or juice, as long as there are no preservatives in it. Preservatives will hamper the yeast from eating sugar and producing alcohol.”

As for equipment, O’Connor said, “We sell several equipment setups at the shop

that would be sufficient to get started and they range from $50 to $139.99. The juice itself is around $5 per gallon depending on which cider mill you go to. We recommend Hill Brothers, Vander Mill or Robinette’s.”

Sanitation also is important in the cider making process, so you’ll want to purchase quality cleaning products.

To get the flavors you want, O’Connor said you can either back sweeten the fermented cider (add sugar after fermentation) or introduce other additives such as spices, fruit or other flavorings.

“All hard cider will have a dry tart flavor profile when finished fermenting,” he noted.

If you need help, O’Connor invites you to stop by his shop for a handout on cider making. He’s happy to answer questions as well. If hard cider isn’t your fall drink of choice, O’Connor’s also has equipment for homebrewing, wine making, mead making, kombucha making and nitrogen cold brew coffee supplies as well. Visit oconnorshomebrew.com.

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look + feel / wellness

WELLNESS

The new spa treatment?

IV therapies offer new/old approach to wellness.

BY ANN BYLE

Rev(IV)ed Hydration is one of several places around town offering IV treatments.

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IV therapies are defined as an intravenous route to the administration of medications, fluids and nutrients. For people in a medical setting, IVs often are life-savers. For Justin Bing, IV therapies are a way to help people live better through Rev(IV)ed Hydration, an enterprise that opened first in Traverse City and then in Grand Rapids a year and a half ago.

“IV therapy has been an increasing trend across the country the last five to 10 years, and we’ve seen fantastic growth in our company,” said Bing, operations manager at Rev(IV)ed Hydration. “We were the first in Michigan to see the trend and bring it here.”

Rev(IV)ed Hydration Wellness & IV Spa, at 1059 Wealthy St. SE, offers visitors IVs that blend vitamins, minerals, antioxidants and amino acids and do everything from offering migraine relief to improving skin and hair health. Licensed Registered Nurses administer the IVs, with oversight by a board-certified physician.

“For someone with chronic migraines, we are an alternative to going to the ER,” said Bing. “We aren’t advertised as an ER, but we’re all registered nurses. IV therapy is beneficial for so many different things, including chronic fatigue, acute illnesses and those just looking to be more healthy.”

For Julie Muller, who lives in Zeeland and has been chronically ill and disabled since age 25, IV therapies have been a huge blessing. She first discovered them when her husband was working in Germany.

Muller said that vitamin infusions were common in Germany, and that by getting them she was able to teach her daughter every day and have less pain.

Her husband’s job brought them to Indiana, where the only option for pain control was opioids, and then to West Michigan in 2017.

“I looked for an infusion clinic and found Justin Bing, who was doing concierge infusion visits at that time. I was in pretty bad shape, but within a month or six weeks was much better,” said Muller.

“The last four years of my life are the healthiest I’ve been in 25 years, and I put it up to IV therapies.”

DRIP COURTESY CREATORS COLLECTIVE

IV therapy includes vitamins, minerals, antioxidants and amino acids delivered intravenously.

Muller receives the Executive Drip from Rev(IV)ed Hydration, its most comprehensive package that includes vitamins, minerals, antioxidants and amino acids. Other “drips” include the Beauty Drip with glutathione, zinc, vitamin C and a B-vitamin complex, and the Hangover Drip, containing a blend of Pepcid, Zofran, B-Complex and Toradol.

Muller began in Germany with the Myer’s Cocktail, which includes vitamin C, magnesium, calcium and seven B vitamins, and can relieve symptoms associated with asthma, migraines, fibromyalgia, dehydration and more. Rev(IV)ed Hydration calls it the Wellness Drip.

A lot of clients at Rev(IV)ed Hydration are executives or business owners, according to Bing, and see IV therapy as an investment in their health.

“People love it because it’s convenient. We’ve taken out the sterile, medical feeling and offer a more spa-like environment. We see people hanging out and sparking conversations while they receive the therapy,” said Bing.

RELAXATION, INFUSIONS, JUSTIN BING COURTESY CREATORS COLLECTIVE

“We’ve taken out the sterile, medical feeling and offer a more spa-like environment.”

Justin Bing

Several other places offer these therapies around Grand Rapids including Natural Health Improvement Center, which offers a variety of IV nutrition therapies (nhicwestmi.com/iv-nutrition), and the Born Clinic, which provides several IV options including chelation therapy to remove heavy metals, nutritional IV therapies and ultraviolet blood irradiation (bornclinic. com/medical-services/). Age Management of West Michigan also offers IV nutrient drips (agemanagementmi.com/iv-therapy/).

Prices range according to business and therapy. Rev(IV)ed Hydration prices start at $89 for the Hydrate Drip; the Executive Drip is $179. The IV Ketamine Therapy — which helps treat patients with PTSD, depression, anxiety, chronic pain and more, and can include a therapist present during the treatment — starts at $2,200 for six, one-hour sessions. Age Management of West Michigan prices start at $165 for a combo drip.

Bing said he’s gotten some flak, with some saying IV therapies offer only a placebo effect. Insurance doesn’t cover the therapies, but HSA accounts can be used to pay. He hires only RNs and loves to hire former ER nurses “because they are used to doing IVs.” “It’s hard to change people’s minds, but I say come in and try it,” said Bing.

“Naysayers are the best. They come in for a therapy and say, ‘Holy crap, that really made a difference.’ Word of mouth is the best marketing we have.”

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look + feel / home

"Now more than ever, a well-designed mud room sets the tone for an organized home."

Deidre Remtema

HOME

Design your dream mud room

Elevate your mud room for excellent organization.

BY DEIDRE REMTEMA

// PHOTOS BY WERNER STRAUBE

If there were a contest for the hardest working room in the house, the kitchen would win first place and the mud room would come in a close second. Now more than ever, a well-designed mud room sets the tone for an organized home. The design options are numerous and completely customizable for each household, creating a stress free set up for a very active space!

Deidre Remtema is principal and interior designer of Deidre Interiors. Deidre Interiors provides turnkey interior design, architecture and furnishings for custom homes with a personal and focused process, using a fullservice approach for new construction homes, renovation projects and complete floor-toceiling decorating.

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Tip #1: Mini washer and dryer Instead of one large laundry room, many homeowners are enjoying an additional laundry space tucked into the mud room. With the mud room right off the garage and kitchen, having an efficient set of washing machines for dish towels, gardening clothes and socks that shouldn’t enter the house is very convenient.

Tip #2: Dog and boot wash Do you wish you could rinse off dirty boots without dragging them into the house? Or spray down the dog who has muddy paws? Setting up a station in the mud room with a faucet and drain is so convenient for an active household. Filling a bucket for cleaning water, hanging wet bathing suits, letting snow boots drip dry, there are endless uses for a well-designed wash tub in the mud room.

Tip #3: Durable flooring Everyone wants easy to clean flooring in the room where muddy boots, dogs and snow pants reside. The first choice is tile, but did you know there are other options? In this mud room, we used end grain wood, which can be arranged in a variety of patterns. Wood end grain flooring is cut against the grain, which makes each piece extremely durable for high traffic areas. Streets have been built with end grain wood tiles because of its impact resistance and toughness! RT Baldwin sourced and installed the mud room flooring for this project and the results are both beautiful and indestructible.

Tip #4: Individual lockers Everyone will agree that keeping items separated and organized by family member is key to staying tidy. Make sure the inside of each locker has organizing tools, so everything doesn’t end up in a pile at the bottom.

Hooks at varying heights and shoe dividers at the bottom help keep everything visible.

Tip #5: Traditional closet space Many jackets can be hung on a hook in the locker, but some coats are best stored on a hanger.

Putting a small coat closet in the mud room helps keep everything close to the garage and entry. Additional storage for shoes or taller items is also very helpful.

Tip #6: Bench A bench is helpful when putting on shoes, bringing in groceries or packing for the lake house. A spot to sit or stage items as they come in and out of the house, benches are a necessity in the mud room.

Tip #7: Baskets that breath Storing items in a locker is great, but some things need to be accessed more quickly. This makes baskets a great choice for every day slippers and shoes.

Also, when they start to get dirty or smell it is easy enough to bring them outside for a quick cleaning.

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food+drink DIVE INTO THE CITY’S GREATEST EATERIES AND BARS

Corridor Coffee's new owners are excited to introduce themselves to the West Side.

CHEERS

A new venture

page 35

» PLUS: MEDITERR ANEAN ISL AND STOCK DA BAR VODKA FALL TREATS

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Mediterranean Island offers products that aren't available elsewhere.

Foodie destination TABLE

Mediterranean Island is a go-to for area restaurateurs and chefs.

BY JAYE BEELER

// PHOTOS BY CHLOE MARCHANT

I kept meaning to return to Mediterranean Island International Foods after restaurateurchef Joel Wabeke posted on Facebook: “Keep Traders Joe’s, I’ll take Mediterranean Island.”

I planned to go when John Russo (of the famed G.B. Russo & Son Market) told me his wife Mary arrived before dawn to make the wonderfully spiced meze for Mediterranean Island’s deli case.

Then, when COVID-19 upended our world, I knew I had to remind Grand Rapids that Mediterranean Island delivers big, brilliant flavors from its deli case, fresh and colorful produce, and shelves full of amazing finds from this wide, wild world.

Standing in the middle of Mediterranean Island, at 4301 Kalamazoo Ave. SE, I watched Khalid 30

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food + drink / table

The Karadesh family owns and operates Mediterranean Island International Foods.

The family started the supermarket to introduce locals to Mediterranean cuisine and culture.

Karadesh appear to be everywhere all at once, as customers orbit around him like planets — asking questions, looking for suggestions, sharing a laugh and thanking him for the genuine hospitality that shines this side of astonishing at his market and deli.

Karadesh co-owns Mediterranean Island with his brothers Hatem, Farouq and Marwan.

“In 1997, we decided to try this little store,” said Karadesh, who immigrated from Jordan to Chicago with his parents and siblings in 1972. “My family’s been in the supermarket business for years and [we] grew up in a little market.”

There’s joy, discovery and adventure at Mediterranean Island — not the routine shopping of reaching for the same old, same old week after week. Here, you can buy olive oil from Lebanon (preferably Lebanon Valley Extra Virgin Olive Oil from the lush green mountains of Koura, Lebanon). Or, go for the store favorite — tagged to designate that it’s a fave — Partanna Extra Virgin Olive Oil that’s produced and packaged in Partanna, Sicily, only in October since 1916 by the Asaro family.

Spotting a pattern? Everything here has a backstory and Karadesh must have a photographic memory because he rattles off these nuggets of knowledge without hesitation.

The honey section offers everything from local honey from White Cloud’s Big Prairie to the rarest manuka honey — at $50 a jar, it’s considered the ultimate superfood, first harvested by the Maori in New Zealand for its incredible antibacterial and healing properties.

The olives deserve love letters as they

From cured meats to a plethora of olives, the selection is almost neverending.

There’s joy, discovery and adventure at Mediterranean Island — not the routine shopping of reaching for the same old, same old week after week.

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food + drink / table

Behind the deli counter with Mary Russo In the kitchen of Mediterranean Island International Foods, Mary Russo takes the humblest ingredients and turns them into tonight’s dinner. For her falafel, she starts by soaking raw chickpeas. For the mejadra, a Middle Eastern rice pilaf, she knows to sauté the onions separately to achieve the right color and texture. She grinds together whole spices that are sprinkled like fairy dust into the kibbe, stuffed grape leaves — with lamb or vegetarian — tabbouleh, Lebanese hashweh rice, stuffed cabbage rolls and arancini.

“I come here at 6 a.m. and I know I need to get everything ready to make sure this deli case is full. It’s so popular that we never have leftovers. I need to start fresh from scratch every morning,” Russo said. “By 4 or 5 o’clock, we run out of most things. I thank God when it’s 6 o’clock and we can close soon.”

To build a meze platter, Russo suggests starting with a mixture of salads, dips, pulses and warm bread.

Remember, mezze is for sharing so haul out your largest platter.

Cover your platter with a bowl each of hummus, baba ghanoush and tabbouleh. Try to find decorative bowls, no bigger than an 8-ounce portion. In clusters, add falafel, kibbe and/or grape leaves. Next, start a pile of olives and feta — really pile everything up into an inviting tower. A smidgen of cucumber sauce or labneh in a small bowl, or even a 4-ounce canning jar, is the icing on the cake, so to speak. Finally, warm pita bread is an excellent way to scoop up the deliciousness.

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are big juicy beauties and nothing like the chain supermarket olive bars that are wizened, slimy and mushy. These gorgeous offerings — bright green Castelvetrano olives from Sicily, Greek kalamata olives, plump and meaty green Cerignola olives, mixed olives, feta-stuffed olives — nestle proudly in hand-painted ceramic platters and bowls that feed the imagination.

Nearby, humongous blocks of feta — double-cream feta, Greek feta, Bulgarian feta and feta olive salad, as well as labneh and French cheese blocks — tower like mini architectural feats.

Behind the deli and meat case, Khalid’s siblings work hard to present the delectable foods from the lands surrounding the Mediterranean Sea. Farouq Karadesh takes charge of the primal cuts of lamb and goat carcasses — from the Islamic Slaughter House in Detroit. It’s all halal, which means the animal is slaughtered by hand and blessed accordingly.

“We go through a lot of products,” Farouq Karadesh said. “We’re very much unique, one of the few places that has halal meats.”

For Wabeke, who owns Littlebird and Early Bird restaurants, this splendor is impressive. “They carry a lot of items that cater to the immigrant and refugee population in that neighborhood, which only adds to the richness of culture and flavors,” he said. “I am asking about items I have never tried or heard of, so it adds to my knowledge and awareness. I do not get that kind of experience in other stores.”

For that reason, customers come from near and far.

“Saturday mornings you’ll hear about every language spoken by customers that you can imagine,” said Khalid Karadesh as we walk the aisle with ancient grains, legumes and dried beans.

Next, a delightful array of cookies, chocolates and sweets parades the length of another aisle, displaying wonderful finds such as Loacker Gardena Hazelnut Wafers, Turkey’s Eti Whola Digestive Cookies — similar to McVitie’s digestive — and the Milka company’s jeweled boxes of chocolates and confections. The teas and coffee number countless brands such as Jacobs Kronung Classic Coffee

Caption tk caption tk caption tk caption tk caption tk caption tk caption tk caption tk caption tk

The meat case is stocked with halal cuts sourced from the Islamic Slaughter House in Detroit.

"We go through a lot of products. We’re very much unique, one of the few places that has halal meats."

Farouq Karadesh

A trip down any aisle is like visiting the Mediterranean.

You're sure to discover something new.

of Germany, Ahmad Tea Barooti Assam premium blend of Broken Assam Leaves with Golden Tips and yerba Mate tea brand Kharta Khadra from Argentina but beloved by Syrians.

Twenty-two years ago, Mediterranean Island started out in a smaller location in the Town and Country Plaza, at 44th Street and Kalamazoo Avenue SE, because the Karadesh family wanted to share the plethora of ingredients from the Middle East, introducing customers to black dried limes, turmeric root, coarsely ground Aleppo pepper, Turkish baldo rice, creamy Labne Kefir Cheese, Yemini green raisins and seemingly hundreds of different brands of grape leaves, olives, vinegary torshi (pickled vegetables) and aromatic spices.

You could say Khalid Karadesh is a grocery aficionado. When traveling, his first stop is never the touristy spots. No, he’s off to the supermarket, the corner store, the open-air market. “I love to know what others eat, to get ideas. I always want to know what’s new, what’s different. When my wife and I went to Mexico, our first stop was a supermarket. I wanted to see what they were doing. When in Italy, when in France, I go to the supermarkets, to see what they do first-hand.”

Since its opening, Mediterranean Island grew into a foodie destination. It’s now newly remodeled with an upmarket look including produce displays bursting with color and character, hardwood floors, colorful signage and shiny, sleek refrigerated cases. “This is really a fun place to get lost,” Khalid Karadesh said, encouragingly. “It’s really good here.”

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food + drink / c eate

CREATE

Stock da bar Use this locally made vodka in your next drink.

BY CHARLSIE DEWEY

// PHOTO BY STACY FEYER-SALO

A decade ago, Daryl Reece and his wife Debra decided to throw a stock the bar party after renovating their basement and adding a wet bar. The event was so much fun that the couple continued to throw annual stock the bar parties, moving into larger venues as the event grew — and turning it into a fundraiser. “In 2019, we had over 350 in attendance from all over the country. It was our most successful year and event,” said Daryl Reece.

The ticketed event included sponsors, entertainment, a VIP area and more, and benefitted Boys and Girls Club and St. Jude’s Children’s Research Hospital. It also featured Stock Da Bar Premium Vodka — Reece’s own label.

“Stock Da Bar Premium Vodka started with me doing YouTube videos introducing people that I know to spirits only made in Michigan,” Reece said. “After about eight videos, I tagged Michigrain Distillery and Mike Bird. I reached out to him and he said, ‘you ever thought about having your own vodka?’”

With the help of Michigrain, Stock Da Bar Premium Vodka was born. Today, you can order Stock Da Bar vodka through social media, eBay and Amazon.

Reece and his wife are planning an event for 2020 and are introducing Pieces of Reece’s, a nonprofit focused on improving the “quality of life for the youth of West Michigan by providing resources that will meet the needs of the impoverished and underserved.”

So, if you want to support a good cause, purchase a bottle of Stock Da Bar Premium Vodka and enjoy Reece’s SDB Special recipe.

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G GR RA AN ND D R RA AP P II D DS S M MA AG GA AZ Z II N NE E / / JOACNTUOABREYR 22002200

Ingredients: 1 ½ ounces Stock Da Bar Premium Vodka 1 ounce Blue Curaçao 1 lime 1 orange (optional)

Instructions: Combine Stock Da Bar Premium Vodka, Blue Curaçao and ice into a shaker and mix. Pour into a rocks glass over ice.

Squeeze fresh lime into glass and garnish with an orange slice or lime slice.

PHOTO CONTENT PHOTO CREDIT

food + drink / chee s

Alyx Schroeder (left) and Katie Sargent (right) are the new owners of Corridor Coffee. The pair are eager to serve the coffee shop's loyal West Siders and entice new customers into the space.

CHEERS

Changing hands Corridor Coffee switches owners.

BY RONI DEVLIN

// PHOTOS BY ASHLEY WIERENGA

Sometimes, even in the midst of a pandemic, timing is perfect. For good friends and business partners Katrina (Katie) Sargent and Alyxandria (Alyx) Schroeder, assuming ownership of Corridor Coffee in June 2020 felt almost serendipitous.

Sargent had recently graduated with her degree in business administration and was looking for her next great adventure.

Schroeder, who has worked extensively in the coffee industry, dreamed of owning her own shop someday.

Already an institution on Grand Rapids’ West Side, Corridor Coffee had been in business since January 2018. “Assuming a business at any time is a risky venture, so, of course, doing so during a pandemic had us feeling a little more anxious than under normal circumstances,” Sargent said.

The previous owners, Max Friar and Melissa Somero, helped alleviate some of that worry by letting Sargent and Schroeder work behind the counter and on the shop’s social media accounts during the months leading up to the final sale of the business.

Both the past and present owners recognized early on that making their goods

"Assuming a business at any time is a risky venture, so, of course, doing so during a pandemic had us feeling a little more anxious than under normal circumstances."

Katrina (Katie) Sargent

available via delivery and online platforms was important, and this became even more essential as the COVID-19 pandemic imposed unprecedented dining restrictions.

Customers now can order drinks and other products from Corridor Coffee on its website or through five major food delivery apps, in addition to dine-in, takeout and curbside services.

The positive experiences with the previous owners helped introduce Sargent and Schroeder to the neighborhood and influenced their business plan for Corridor Coffee. Sargent, curator of premium coffee and tea drinks, said “most of our syrups are made in-house, and we also partner with Michigan-based roasters such as CoffeeHaus, MudPenny and Uncommon Coffee Roasters to keep everything as local and as natural as possible.” Even the baked goods offered at Corridor Coffee are sourced locally from Field & Fire.

Sargent handles a lot of the behindthe-scenes operations and, currently, she’s working on establishing partnerships with local artists and businesses to create popup shops, art installations with receptions, classes and events to be held at Corridor Coffee. Fortunately, its setting is unique among coffee shops in that the shop has a generous upstairs space that can accommodate larger groups or gatherings; it is also available for rent at an affordable rate.

There is plentiful free parking, as well.

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food + drink / must-t y Shawn Whiting opened Big Shawn's Cheesesteaks over the summer, bringing the famous Phillystyle sandwich to Grand Rapids.

The classic adds onions with American and provolone cheeses. Shawn’s Style packs an extra flavorful punch with banana and sweet cherry peppers, mushrooms, onions, provolone and famous Cheese Whiz.

The savory cheesesteak eggrolls are a unique take on the classic sandwich and are bursting with rich flavor. When paired with the sweet chili dipping sauce, the eggrolls offer the perfect balance of sweet and salty with just the right kick.

The come up The underground beginnings of Big Shawn’s Cheesesteaks include setting up shop in parking lots and on street corners.

Following successful outings at events like the 28th Street Metro Cruise, Whiting decided to open a storefront.

MUST-TRY

Piling on the flavor

Entrepreneur opens cheesesteak restaurant.

BY ADAM RUSSO

// PHOTOS BY ANGELA CICCU

Although small in stature, Shawn Whiting lives big in her hustle, grit and passion for serving people.

When the custom sneaker business owner noticed that Grand Rapids had space for authentic Philly cheesesteaks, she went to work.

With support from friends and family, Big Shawn’s Cheesesteaks officially opened in July 2020, amid the COVID-19 pandemic.

Big Shawn’s go-to sandwiches are the Classic and Shawn’s Style.

Both start with a fluffy Amoroso roll — sourced straight out of Philly — and a heaping portion of tender, thinly-shaved ribeye cooked in Whiting’s special seasoning.

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"I want our customers to feel like they just left mamma’s house. I want them to feel like they’re family."

Shawn Whiting

Paying homage Inspired by her daughter, an active member of the United States Air Force, Big Shawn’s Cheesesteaks’ paint scheme dons red, white and blue. The patriotic colors are a salute to the United States of America’s armed forces.

“We’re here for our community, our neighbors and those who serve our country,” Whiting said.

Big Shawn’s Cheesesteaks also supports the nation’s heroes by offering discounts for frontline workers and military personnel.

Bringing people together After overcoming many hurdles in life, Whiting proudly serves as a positive influence in the West Michigan community.

She said she firmly believes that food brings people from all walks of life together, which she said is critical in today’s polarizing climate.

“I want our customers to feel like they just left mamma’s house,” she said. “I want them to feel like they’re family.”

TOP 5

Fall treats

Drinks and snacks we can’t wait for this season.

BY CHARLSIE DEWEY

Fall is a great time in West Michigan for foodies and not just thanks to fall produce hauls. The season also is full of tempting treats. Here’s a list of five fall treats we love to indulge in.

While Robinette’s Apple Haus and Winery is open year-round, fall is the only time you can score its popular pumpkin spice doughnut. Grab

a dozen, along with a gallon of cider, and you have the perfect fall treat.

Fall also is prime hard cider season and Farmhaus Cider Co. has plenty of options, including its seasonal offering Sweater Weather. Sweater Weather is a chai cider with cardamom, cloves, allspice, cinnamon and ginger mixed with a

blend of sharp and sweet apples. Not too sweet and not too dry, this is the cider for you.

Warm cocktails also are something we can’t wait for in the fall. Order a hot toddy from your favorite bar with outdoor seating and you won’t have to worry about getting cold while you sip.

If you are looking for a

nonalcoholic warm up, head to Global Infusion for the chai latte with almond milk.

This drink is the perfect blend of spice to keep you feeling cozy.

Pair any of the drinks above with a pumpkin whoopie pie from Kind Crumbs or one of the pumpkin spice treats from Rise GR’s seasonal offerings.

Order a traditional hot toddy this season to keep you warm.

HOT TODDY ISTOCK/INVIZBK EMPANADAS ISTOCK/MYKOLASENYUK ILLUSTRATION RACHEL IDZERDA

editor's pick The couple behind the El Caribe food truck opened a brick and mortar Caribbean restaurant over the summer.

Gilma DeLaCruz and Edward DeLaCruz opened Art Caribbean Fusion Cuisine at 55 Monroe Center NW in downtown.

Similar to its food truck, the restaurant serves Caribbean food options. It’s menu includes everything from empanadas (pictured above), croquettes and mofongos to Cuban sandwiches and more.

Since visiting Puerto Rico a handful of years ago, I am a big fan of mofongo, a mashed plantain-based dish common there that is traditionally served with fried meat or seafood. Art Caribbean also offers a yuca mofongo option, which I’m eager to try.

As the only Caribbean restaurant in the downtown area and one of few options in the city, Art Caribbean Fusion Cuisine is a welcome addition. It is open for lunch and dinner.

CHARLSIE DEWEY MANAGING EDITOR, GRAND RAPIDS MAGAZINE

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There are several projects underway downtown that promise to make the city even more vibrant for residents and visitors alike.

TRANSFORMING

DOWN TOWN CRANES FLOOD THE SKYLINE AS GRAND RAPIDS UNDERGOES MORE INVESTMENT.

by SAM EASTER CONSTRUCTION COURTESY EXPERIENCE GR CONCRETE ISTOCK/XURZON TAPE ISTOCK/YEVHENII DUBINKO SIGN ISTOCK/BULENTGULTEK

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Cygnus 27 at the Amway Grand Plaza Hotel has been closed for nearly a year as the top floors of the tower undergo a major renovation project.

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GRAND RAPIDS’ DOWNTOWN

district for years has had construction cranes in the air. In decades past, they’ve hovered over old City Hall, helped build Van Andel Arena and swung beams into place up and down the Grand River.

As the city’s fortunes have ebbed and flowed, they’ve come and gone. Now, though, they’re back all around the city center — at both ends of Medical Mile, near Spectrum Health’s campus and along the riverside at the Amway Grand Plaza Hotel. At times, it can feel like a sudden surge of activity.

For anyone paying attention, though, it’s hardly a surprise.

“I think for Grand Rapids, we’re not in an unusual moment at all,” said Andy Guy, chief outcomes officer with Downtown Grand Rapids Inc. (DGRI) — the local group that shepherds the downtown area’s economy. He ticks off a years-long history of investment in the city. “We have been very fortunate as a community to constantly have cranes up in the air, even when turbulence happens in the nation.”

That’s good news for more than just the city center. For Guy and for other community leaders, building a strong downtown Grand Rapids is key to making the rest of the region successful.

Conversations on the topic often find their way toward a “beating heart” metaphor, where downtown is the economic center of the community body — a reason tourists visit, a place for the community to relax and a place to do big business. A strong downtown, the argument goes, is one of the most important markers of a strong community.

“It means we can get folks that want to choose a place before they choose a field,” said Steve Heacock, the former Kent County commissioner, now leading a project to restore the city’s “namesake” rapids on the Grand River. “It means that we’re more apt to keep knowledge workers that, in the past, moved away. We didn’t have jobs for people with Ph.D.s like we do today.”

And the cranes only represent the most recent years in a decade-long boom. The city of Grand Rapids has grown quickly during the 2010s — from about 188,000 people in 2010 to more than 201,000 in 2019, according to U.S. Census records, or by nearly 7 percent. During the same period, the state of Michigan grew only about 1 percent, to just under 10 million.

CRANE ISTOCK/AYMAN HAYKAL

And during roughly the same period, the downtown area saw nearly $2.7 billion in investments — more than doubling the total made since 1980, according to figures from DGRI. The result has been transformative.

A ‘DYING’ CITY

It wasn’t always this way. In fact, that kind of growth might be something of a pleasant surprise for the Grand Rapids of 2011. That year, the city made Newsweek.com’s top-10 list of America’s “dying cities,” and grabbed national headlines with its response: a lipsynch video to Don McClean’s “American Pie,” featuring thousands of people — football players, a wedding party, cheerleaders — you get it. Cute, to be sure, and with a production value of about $40,000, an extremely well-heeled retort.

But it couldn’t change the facts. City Journal reports that, between 2000 through 2009, Grand Rapids’ demographics soured.

The city lost nearly 5 percent of its population. The metro shed more than 12 percent of its jobs.

And despite the upbeat video, Newsweek’s snub clearly stung. In a speech two years later, Mayor George Heartwell brought it up again at length, jeering at Newsweek for falling out of the print business and going entirely online.

“Remember when Newsweek magazine described Grand Rapids as a ‘dying city?’” Heartwell asked. “For that matter, do you remember Newsweek, which can no longer be purchased at the newsstand or delivered in the mail?”

Grand Rapids’ transformation since then matches a nationwide trend in city growth over the last decade — and a kind of nationwide, post-recession renaissance, with cities blooming to life as the country rebounded from the 2008 financial crisis. Six years ago, the Brookings Institution noted that between 2010 and 2013, many of the largest American cities had gained more people in those three years than they had for the entire previous decade. Millennials, many of whom were coming of age as the country reoriented itself, flocked into downtown urban centers, shifting the flavor and feel of entire cities.

“We definitely have seen an influx of younger folks moving in — and I think if you look at Grand Rapids’ demographics, we are a young city overall,” Guy said.

He quickly adds, with a salesman’s smoothness, that it’s also a good place for retirees and business leaders, too. But he’s right: the numbers FRIENDS COURTESY EXPERIENCE GR CONCRETE ISTOCK/XURZON TAPE ISTOCK/YEVHENII DUBINKO

The number of young people in Grand Rapids is growing. The U.S. Census puts 30.5% of Grand Rapids’ 2018 population between the ages of 20 and 34.

GRAND RAPIDS, LIKE A LOT OF OTHER CITIES, HAS GOTTEN YOUNGER AND DENSER OVER THE LAST DECADE — AND ESPECIALLY DOWNTOWN, HIPPER AND WEALTHIER.

show the city steadily getting younger. The U.S. Census puts 30.5% of Grand Rapids’ 2018 population between the ages of 20 and 34.

That’s up nearly 3 percentage points from a decade ago.

A DGRI promotional video sums up some of the flashiest accomplishments in recent years. Electric boxes dotting downtown, now painted with colorful portraits of history’s famous women. A rainbow road stretching along Sheldon Avenue. New office space soaring over Lyon Street.

That’s a lot of numbers to make one simple point: Grand Rapids, like a lot of other cities, has gotten younger and denser over the last decade — and especially downtown, hipper and wealthier.

COSTS AND CORONAVIRUS

Of course, all that growth comes at a cost.

The same Brookings Institution researcher who wrote excitedly about cities’ booming growth returned in April to point out that, in recent years, much of American cities’ growth has started to cool down or even slide backwards. There’s increasing worry about expensive urban housing markets — in the Grand Rapids metro area, preliminary data from the National Association of Realtor Data showed the median sale price of a home growing from $177,500 to more than $210,000 between 2017 through 2019.

And the coronavirus, too, has been a difficult burden for local businesses, making it exceedingly hard to boost the foot traffic upon which so many downtown businesses depend.

For many local businesses, times are hard.

Numerous businesses have taken to relying on “social zones” to bring in customers. Those spaces, set up by DGRI, effectively turn street and sidewalk space into large outdoor cafés.

Other spaces have made adjustments to appeal to visitors. At the Grand Rapids Public Museum, for example, tickets now have to be purchased in advance; visitors have to wear face masks; and “germ killing ionization filters” have been installed in the museum’s air system.

And it will undoubtedly be a long time before everything is back to normal. But Guy and other downtown experts argue that the future is still bright — that the city is still well-positioned for what comes next.

“In the long term, we’re very bullish on downtown Grand Rapids, West Michigan and the state of Michigan in general,” Guy said.

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The WhiteWater Project hopes to revive the Grand River for recreation. The colors on this map depict the proposed speed of the water at an average summer flow rate: blue and green shows slower moving water and red and yellow depict faster moving water.

CURRENT

PROJECTS:

WHITEWATER RESTORATION PROJECT

THE WHITEWATER RESTORATION project on the Grand River is one of the most

ambitious projects in the downtown area in years. Led by nonprofit Grand Rapids WhiteWater, the project imagines the river with the namesake “rapids” reinstalled — hopefully, making the region a kayaking, rafting and even river-surfing Mecca.

Heacock — Grand Rapids WhiteWater president and CEO — said construction could begin as soon as next year, beginning a years-long process to install four sets of rapids on the Grand through the heart of downtown. Heacock is the ultimate evangelist for the project, which he said not only restores the roar of the river — what the earliest Indigenous settlers of the Grand Valley must have heard, he said — but also creates an economic draw across a huge swath of the Midwest.

Heacock frames it this way: if a Midwestern kayaker would have to head to the coasts or to the Rocky Mountains to get these kinds of rapids, they’d probably be thrilled to drive just a few hours to Grand Rapids.

Once the rapids are installed, construction enters another phase, installing a hydraulic dam, and even invites the question of more development along the river’s edge.

“The river project — first of all, it’s huge, and its contribution and continuing of that momentum just seems so obvious,” Heacock said. “I think GR was on a great trajectory preCOVID-19. I think this will help us come out of that and not only continue that trajectory but enhance it.”

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DOWNTOWN SKATE PARK

The Monroe North neighborhood — just past Interstate-196 — is getting a new, temporary skate park, funded to the tune of $255,000 with construction that was expected to begin in July.

The space, at 555 Monroe Ave. NW, was acquired by the city in the last several years, and it’s been used for community programming since (a DGRI memo lists off “public art, seating, movies, silent discos and yoga”). Because construction for the whitewater restoration project is expected to need the space in coming years, it’s temporary — probably only about three years — but could be open as soon as this fall.

WHITEWATER COURTESY GRAND RAPIDS WHITEWATER CONCRETE ISTOCK/XURZON TAPE ISTOCK/YEVHENII DUBINKO

MEDICAL MILE

“Medical Mile,” as the hospital-heavy, downtown stretch of Michigan Street is known, has been getting longer for years — and it still is, with two big projects unfolding simultaneously on either end extending the health care industry’s footprint in the growing downtown region.

Near the corner of Ottawa and Michigan, crews are busy building the Doug Meijer Medical Innovation Building, which broke ground on Nov. 18 last year. According to Michigan State University, the full project is a 205,000-square-foot space, expected to house the College of Human Medicine, Spectrum Health and BAMF Health once it opens.

Up the hill, near the intersection of Michigan Street and Prospect Avenue, Grand Valley State University’s DeVos Center for Interprofessional Health is under construction, too. The five-story building is set to include 14 interactive laboratories and 15 classrooms, according to the university, and should be finished on time in May next year, despite delays caused by the coronavirus pandemic.

HAS HEART CAFÉ

Navy veteran Michael Hyacinthe leads the Grand Rapids nonprofit Has Heart, a veteranartist collaborative aiming to open a coffee shop on the grounds of Veteran’s Memorial Park downtown. The group’s animating spirit is bound up in veterans, art and bridging the divide between ex-military and civilian culture, and it’s greatly inspired by Daane Deboer, the cousin of Hyacinthe’s wife, who was killed in 2010 while serving with the Marines in Afghanistan.

“We were hoping to unveil a big fundraising campaign during ArtPrize, and unfortunately COVID hit, and yes, that has disrupted life as we know it for that particular project,” Hyacinthe said. “However, that project is still moving forward, and we’re hoping to start construction, hopefully within the next several months. And … we're meeting with the city to discuss what construction looks like.”

The group is still fundraising to meet a $250,000 goal, Hyacinthe said, and supporters can help the group meet it at hasheart.us.

AMWAY HOTEL REMODELING VAN ANDEL ARENA PROJECT

Construction unfolded this summer in front of Van Andel Arena, where crews were at work remodeling the plaza in front of the downtown area’s biggest venue. When the $2.1 million remodeling project began earlier this year, it was expected to finish before winter, adding new landscaping, trees, lighting and seating. It’s principally funded by DGRI. CONSTRUCTION COURTESY DOWNTOWN GRAND RAPIDS, INC. CAFÉ COURTESY HAS HEART HOTEL COURTESY AHC HOSPITALITY

The Amway Grand Plaza launched a remodeling project in 2019 that’s brought a high-altitude crane to the edge of the river — perched for a while on the roof of its signature tower. When it was launched, the $40 million project was expected to replace the glass around the outside of the building, subtly changing the look of the skyscraper and bringing floor-to-ceiling windows to rooms throughout the building.

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FALL FAVES 44

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These recipes will warm your kitchen this autumn.

By CHARLSIE DEWEY

With the leaves tumbling from their branches faster now and the crisp autumn air lingering, it’s time to break out those heartier recipes and comfort foods to warm your home and your belly.

Grand Rapids Magazine rounded up local food bloggers, a cookbook author, a culinary medicine practitioner and more and asked them to share a favorite fall recipe.

So, pull out your apron and give these recipes a try this month.

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MOJO PORK IN THE CROCKPOT W

By TANYA EBY

ith a cookbook/memoir recently released, Tanya Eby was a definite must when Grand Rapids Magazine was looking for favorite fall recipes.

Eby is a narrator and writer by profession (her rom-com series with Sarina Bowen, “Man Hands,” hit the USA Today Bestsellers list last year) but she has always loved to cook. “Cooking is a great tool for me to use to relax,” she said. “I have anxiety pretty much all the time, but when I’m focused on making something in the kitchen, it soothes all the chaos around me. It’s a creative outlet, and a joyful one. Also, I get to eat what I create — that’s mostly a good thing.”

Eby’s cookbook, “Sweet & Sorrow,” is a “loving, personal tribute to the wild journey of life through food. There are recipes, advice on just ordering takeout, memories and occasional tiny poems. It’s a mishmash of humor and sentiment, something I really hope people will give as a gift to a loved one.

It’s both funny and slightly useful.”

Eby also uses YouTube to share her favorite recipes, recording videos and uploading them to the site under the title “Tanya Makes.” She said her dream was to get a show on Netflix, but since that hasn’t panned out, she just started making her own videos. And, she did make it to TV — as a participant on “Nailed It! Holiday!” Season 1, Episode 2: “Winter Blunderland.” Although she said she isn’t a great cake decorator, she ended up winning with her cake.

For fall, Eby likes to make mojo pork because “it’s delicious and fairly easy.” The recipe can also be found in her book — with a much funnier introduction than what’s been written here. Eby’s sense of humor is part of what sets her — and her recipes/videos — apart. You will be entertained while you cook.

“The hardest part about it is browning the meat, but once that’s done, you just toss everything in the crockpot and let it go. Usually, I brown the meat while complaining about browning the meat and that’s a fun outlet too.

It makes a lot of food, and I usually freeze half of it. Great for tacos, burritos, bowls, etc.

You can find “Sweet and Sorrow” on Amazon and visit YouTube, Facebook and Instagram for “Tanya Makes” videos.

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INGREDIENTS

INSTRUCTIONS

Yield: 6 to 8 servings

In a large pot add the vegetable or canola oil on medium high heat.

Season the pork with the kosher salt and black pepper and brown the pork on all sides. This might not seem like an important step, and you may not want to do it, but try. Because if you skip it, then your meat is going to be all gray. And all gray meat is about as appealing as a loaf of firm uncooked tofu. So, brown this on all sides. It’s the most work you’ll have to do the whole day, and you’ll be glad you did it.

To the slow cooker add the orange juice, lime juice, cumin, oregano, red pepper flakes, garlic and bay leaves. Mix it together.

Add the pork to the slow cooker and roll it in the mixture until it is coated well.

Cook on low for 8 hours or on high for 6.

When the pork is done you can serve as-is with the juice on top. Shred it and remove the excess fat. Freeze some with the juice for later.

2 tablespoons vegetable or canola oil 2 tablespoons kosher salt 1/4 teaspoon black pepper 4 pound pork shoulder 1/4 cup orange juice 1/4 cup lime juice 2 tablespoons cumin 2 teaspoons dried oregano 1/4 teaspoon crushed red pepper flakes (optional) 4 cloves garlic, minced 2 bay leaves

ENHANCE YOUR MOJO Cook up some rice using coconut milk in place of water.

Make yourself a rice bowl with rice, mojo pork, corn, peppers or spinach and a side of plantains.

It’s a great filling for tacos. Get corn tortillas. Add a little lime crema. So good!

Stuff a burrito. To make a wet burrito, you can do a Michigan Wet Burrito sauce. This is my burrito sauce: mix together 1 cup brown gravy and 1 cup enchilada sauce. Pour over your burrito, top with cheddar cheese, and cook 10-15 minutes in 425-degree oven until cheese is bubbly.

Or you can use mojo pork to top tamale pie, instead of using ground beef.

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BUTTERNUT SQUASH SOUP J

By JAYE BEELER

aye Beeler regularly profiles Grand Rapids-area chefs and restaurants for Grand Rapids Magazine and has been covering the food and beverage scene for even longer — formerly as a reporter for the Grand Rapids Press.

“When I was a lifestyle writer at The Grand Rapids Press, the then food editor, Ann Wells, encouraged me to seek out the culinary stories in West Michigan and write about all the delicious wonders,” she recalled. “I loved, loved, loved telling people’s stories with the food and drink they put on the table.

When Ann Wells retired, I happily became the food editor at The GR Press for 10 years.”

In addition to eating at all these wonderful restaurants and hearing the stories behind the menus, Beeler also enjoys cooking at home.

“Celebrating with food is my absolute favorite thing in the world,” she said. “I’m fascinated by my whole foods — not processed into something else — but the beauty of pure ingredients, just waiting for me to transform them into a feast. I cook dinners most nights from scratch and the rhythm of that kitchen dance makes my heart happy. I’m vibing on Indian, Chinese, rustic American and the Moosewood restaurant’s vegetarian bent.”

That love of cooking goes back to her childhood growing up in Louisville, Kentucky, where she said, “cooking and eating together was my family’s No. 1 way to show love.”

Her father was a chef for many years and her grandmother retired as a cook at Sullivan University’s main cafeteria.

“As a kid, our backyard’s peach trees and blackberry brambles along with my grandparents’ amazing garden in Russellville, Kentucky, delivered ‘local and seasonal ingredients’ long before it was even a buzzword in today’s terminology. My granny’s Sunday dinners after church were legendary and one and all were welcome — how she managed to stretch that roast chicken and dressing, mixed greens, macaroni and cheese, buttermilk biscuits and sweet, sweet tea to feed so many was literally an act of God.” For fall, Beeler enjoys making butternut squash soup with Italian sausage, northern beans, corn and tomatoes — especially because she gets to use many of the vegetables she spent time tending to in her garden. “My husband Rich and I grow a wonderful garden full of herbs, tomatoes, hearty greens and winter squash that blossoms into these enormous beauties.”

She suggests making the recipe your own. “Try roasting all the vegetables — onions, bell pepper and garlic — to deepen the gorgeousness of this soup. A recipe is a starting point, so remember that whenever you cook anything.”

INGREDIENTS

INSTRUCTIONS

Yield: 8 to 10 servings

Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil. Rub the flesh of the butternut squash with 1 tablespoon olive oil, season with salt and pepper to taste and place squash halves cut side down. Roast in the oven until tender, 45- to 55-minutes depending on the squash’s size.

About 15 minutes before the squash is out of the oven, start your sautéing. In a sturdy stockpot, heat olive oil. Add Italian sausage; brown and transfer to a paper towel-lined plate. Leave grease to sauté onions.

If necessary, add another dollop of olive oil. Sauté onions until translucent. Add diced peppers and minced garlic for a couple of minutes.

When the squash is tender, scoop out the roasted squash and add to the soup pot. Add half of the corn, 8 to 10 ounces. Cover with water, about 6 cups, depending on how thick you want your soup to be.

Add chicken base, more or less, depending on taste.

Add thyme. Bring to a gentle boil to cook the corn and dissolve the chicken base.

Let cool a few minutes and, in batches, purée in a blender until velvety smooth. (Alternately, use your immersion blender but blend thoroughly to make sure the corn purees into ultra-creaminess.) If using the blender, return to stockpot and add remaining corn, tomatoes, northern beans and Italian sausage. Bring to a simmer and stir in heavy cream. If desired, garnish with chopped fresh parsley.

2 tablespoons extra virgin olive oil, divided 1 large butternut squash, halved lengthwise and seeded Kosher salt and freshly cracked pepper to taste 1 pound Italian sausage 1 yellow onion, peeled and diced 1 red (or orange) bell pepper, seeded and diced 4 to 6 cloves garlic, minced 1 package (16 to 20 ounces) frozen corn, thawed 1 tablespoon chicken base 1 teaspoon dried thyme 2 (about 15-ounce) cans fire-roasted tomatoes (or an equal amount of oven-roasted Roma tomatoes, chopped) 2 (about 15-ounce) cans northern beans, drained and rinsed A good dribble of heavy cream, half-and-half or creamline milk

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FILIPINO CHICKEN THIGH ADOBO A

By GEORGE AQUINO

s the vice president and managing director of AHC+Hospitality, it’s no surprise George Aquino spends plenty of time traveling — and enjoying restaurants all over the world. From 2009-2012, Aquino shared many of his travel and food experiences through his blog, “My Hotel Life.” He also was approached that year to write a food and travel column for Lake Magazine, which he did for four years, and in 2011, he became the restaurant critic and travel writer for The Grand Rapids Press/MLive.

“All these ‘third shift jobs,’ as my wife Elena fondly refers to my writing stints, slowly had to take a back seat to my real job as a busy hotel executive at the end of 2017,” Aquino said. “After a two-year hiatus, I started a travel and food podcast, "The Spontaneous Table," in partnership with WKTV Community TV in 2019. You can always catch up on my adventures on Facebook and Instagram.”

Aquino first discovered a love of food and cooking as a boy. “My grandmother Amelia Laurel Carandang ran the kitchen of The Manila Press Club in the Philippines in the 1960s, in addition to operating her own catering company. I lived with my Lola Mely for eight years so her passion for cooking and entertaining must have been passed on to me. There was always something cooking in her house and guests used to come and go as if her house was a 24/7 restaurant.

“I started cooking in college when I became desperate for the food I enjoyed when I was growing up in Manila. Chicken adobo was the first thing I learned to cook. My dinner soirees became a staple with my college friends and that tradition lives on to this day.”

“Adobo (not to be confused with the Mexican adobo) is the one Filipino dish everyone should master,” said Aquino. “There are countless variations of this vinegar, salt and garlic infused dish. The main ingredient can be anything you want — pork, fish, squid, vegetables, ribs. A bit of advice — someone else’s mother or grandmother’s version will always be better, so just have fun making yours until you find the perfect formula that makes you happy.”

Adobo is also a traditional item included in the Filipino boodle fight, a shared feast served over banana leaves and eaten without utensils. The offerings can be as vast as the 7,641 islands in the Philippines — grilled fish, steamed vegetables, chicken adobo, kilawin (local ceviche), tortang talong (eggplant omelet), lumpia (egg rolls), pancit (noodles), seasonal fruits and an assortment of dips and sauces. Of course, there is an abundance of rice.

“Kamayan, or eating with your hands, is expected,” Aquino said.

“Plastic gloves and wipes are provided. The boodle fight’s humble origin can be traced to the Philippine Military Academy where officers and soldiers, as a symbol of camaraderie, share a meal while standing around a table."

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FILIPINO CHICKEN THIGH ADOBO INGREDIENTS

INSTRUCTIONS

Yield: 4 servings

Place all ingredients (except half of chopped garlic) in a plastic bag and marinate for two hours or more in the refrigerator. You can skip this step if you don’t have time.

Place all ingredients in a pot with ½ of the garlic and 2 stalks of lemongrass (optional). Make sure all the chicken is covered in liquid. You can add water.

Let it boil, then simmer.

After 30 minutes, pull the chicken out of the pot and set aside. Reduce the sauce by half.

While the sauce is reducing, heat oil in a non-stick pan. Sauté 1/2 of garlic. Once garlic is brown on the edges, add chicken skin-side down and fry until skin is brown and crispy.

Place chicken in a bowl and pour sauce over chicken. Garnish with chopped green onions. Serve with garlic fried rice.

8 chicken thighs with bones and skin 1 medium onion (sliced) 1 cup coconut vinegar (or any white vinegar) 1 cup soy sauce 12 chopped garlic cloves (split into 2 portions) 3-4 dried bay leaves Cracked black pepper to taste (or whole peppercorn for traditional method) 1 medium tomato (quartered) 2 tablespoons cooking oil 2 green onion stalks Optional (these are not traditionally added but I do when I’m in the mood to change things a bit) 2 stalks lemongrass 2 tablespoons jam (I use Bonne Maman berry. It helps cut the acidity and balance the saltiness.)

TASTE TIP Adobo, like wine, tastes better as it ages. Most Filipinos cook adobo at least one day before serving it. I prefer to freeze the sauce first so I can scoop out all the fat that settles on top of the sauce. I then combine it with the chicken until it is ready to serve.

Left over adobo is a popular breakfast dish. Just add a fried egg with your hot rice and adobo.

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CREAM OF GARLIC SOUP (KNOBLAUCHCREMESUPPE)

By SCOTT PATRICK BELL

S

cott Patrick Bell is immersed in the Grand Rapids theater community. He is on the teaching staff at Grand Rapids Civic Theatre Art School and has been involved in countless theater productions throughout his career.

Bell’s creativity in the kitchen stems from some healthy competition with his brother. “My brother and I have this kind of mad scientist vibe ... taking joy in creating something complex and basking in your own glory,” he said. “The image comes to mind of finishing a recipe and standing over it with the pride of a Dr. Frankenstein, ‘Mua ha ha ha!’”

Bell and his brother both learned to cook out of necessity. “Both of my parents worked when my brother and I were kids. If you were hungry, you needed some rudimentary skills in the kitchen.”

Later, Bell began playing music at local fine-dining establishments like Pearl Street Bar, Sayfee's, Point West, San Chez, Bistro Bella Vita, The Sierra Room, Opus and Bar Divani.

“I loved the creativity and skill that chefs like Chris Perkey, George Sanchez, Eric VanKley and many more were bringing to the table. I started going to James Beard and Michelin Star restaurants, and thought ‘Oh yeah, this is good! How did they do that?’”

He also has a love for diverse cultures and many of the meals he makes stem from wanting to experience these cultures through their foods. “I love celebrating diverse cultures through the story of their Indigenous dishes. As a musician, I often have a playlist going. If I am rolling pasta ... Italian restaurant music, croquetas ... Celia Cruz, Knoblauchcremesuppe ... Octoberfest,” he explained. “I consider one of the highest honors to be invited into a friend’s home and share their culture, stories and heritage over the dinner table.

“I first had this soup at Cedar Springs Brewing Company and enjoyed it so much I had to make it at home. This soup is perfect for the shorter days of autumn, when leaves are falling, and the air becomes crisp. While we made this dinner to celebrate Oktoberfest, the Polish have a version called zupa czosnkowa, which includes sour cream and bacon ... not a bad way to celebrate Pulaski Days.”

Bell suggests adding a good crusty bread to this dish “for sopping up every last drop of this delicious garlic celebration.”

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INGREDIENTS

INSTRUCTIONS

Yield: 4 servings

Homemade croutons Cut the bread into 3/4 inch equal cubes. You can use whatever you have left over. This is a great way to get rid of stale bread!

Melt butter. (I just zap this in the microwave.)

Add olive oil to butter and stir.

In a large bowl toss bread, butter and olive oil.

On parchment or foil lined baking sheet, arrange cubed bread and sprinkle with seasonings. Bake in a preheated 375-degree oven until crisp and golden brown, about 8-10 minutes. (Keep an eye on these, we are looking for croutons ... not baby briquettes) Set aside.

1 medium potato, thinly sliced 1 large white onion, thinly sliced 8 cloves garlic 2 tablespoons olive oil (I use light) 4 tablespoons butter 17 ounces beef broth 8 ounces heavy cream 1 teaspoon chives Salt and pepper to taste Vermouth to taste Homemade croutons Thick cut bread (I use half of leftover French bread) 2 tablespoons butter 1 tablespoon olive oil Pinch cayenne pepper Kosher salt and cracked pepper to taste

The soup Heat olive oil in a pot over low heat and place onion, potato and garlic cloves within. Sauté until onions are clear.

Pour in the broth and simmer for about 20 minutes at low heat.

Add cream and simmer for another 10 minutes.

Season with the salt and pepper. (Always be careful seasoning! Some store-bought stock/broth can be extremely salty. You can always add more salt as you go, but once you overdo it ... well, your dish is going to be fit for a sea hag.)

Puree with an immersion blender/or the one on your counter, and strain through a sieve. (I never do this, it’s a mess and unnecessary. However, if you want the texture molecularly smooth, go for it!).

Again, put on the stove and add 3 tablespoons butter (diced), mix.

Add Vermouth to taste (use the same restraint as the salt. A little splash should do it. We are finishing the soup, not smuggling a brown paper bag of Boones Farm into the sweetheart swirl), sprinkle with the toasted croutons and chives.

Serve with a good crusty bread and your favorite crisp riesling, firm/dryish gewurztraminer or hand crafted crisp Pilsner. You can pick up a growler from your favorite Grand Rapids brewer.

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SAUSAGE, SWEET POTATO AND BRUSSELS SPROUT SKILLET O

By ALLIE HOUGH

nce a self-described “picky eater,” Allie Hough now operates her own food blog, “The Adventures of a Foodaholic,” where she shares recipes of all types.

“Growing up I was a very picky eater, but once I was living on my own and cooking for myself I realized how much I enjoyed the process. I got more adventurous with ingredients and continued to expand from there. I decided to start a blog because I love to cook and wanted to share my favorite recipes with others. I typically share easy to make meals that don’t require a lot of time or ingredients but are tasty and offer a wide variety of different cuisines.

Hough lives in Hastings with her husband and their one-year-old son, and when she isn’t blogging about her food adventures, she works full-time as an accountant.

She said the sausage, sweet potato and Brussels sprout skillet is “very easy and doesn’t require a lot of ingredients but has a lot of flavor.”

View more of her favorite recipes at theadventuresofafoodaholic.blog.

INGREDIENTS

INSTRUCTIONS

Yield: 4 servings

Heat oil in a medium frying pan. Stir in sweet potatoes, onion powder and chili powder. Cook over medium heat for about 8 minutes, stirring occasionally.

In separate large sauté pan, cook sausage and bacon over medium heat for about 10-12 minutes, stirring occasionally. Bratwurst and bacon should be browned.

Remove bratwurst and bacon from pan, and discard all but 1 tablespoon bacon grease. Add Brussels sprouts into pan with bacon grease and cook for about 6 minutes, stirring occasionally.

Pour maple syrup into Brussels sprouts and stir. Mix in sweet potatoes and meat, stirring well to combine.

Serve immediately.

3 uncooked pork bratwursts, sliced at a 45-degree angle 3 slices bacon, chopped 2 medium size sweet potatoes, diced 1 12-ounce bag Brussels sprouts, roughly chopped 1 teaspoon olive oil 1 teaspoon onion powder 1/2 teaspoon chili powder 1 tablespoon maple syrup

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PUMPKIN APPLE STEW

By ELIZABETH SUVEDI, on behalf of Culinary Medicine

E

lizabeth Suvedi spends her days helping people eat healthier. Suvedi is the chef for Spectrum Health’s Culinary Medicine program. “I help to develop and teach the classes, along with our physicians and registered dietitians, for patients, medical residents, clinicians, corporations and general consumers,” she explained.

The Culinary Medicine recipes are plantbased, which Suvedi said is more than a trend. “Unfortunately, the majority of the U.S. population follows the Standard American Diet (SAD). It is filled with processed foods, added sugars and lacking in whole grains, fruits and vegetables. This puts us where we are as a population with high rates of chronic disease (Type 2 diabetes, high cholesterol, obesity and high blood pressure). Following a heavily plant-based diet helps to ensure chronic disease is not something you have to face. This allows you to have the energy and optimal health you need to do the things you love.”

Suvedi said when you imagine your retirement plans, you should also think about your health. “Learning healthful eating habits at a young age and practicing them are one of the keys to being able to enjoy a long life, without the concern of chronic disease,” she said.

Even when she is not at work, Suvedi enjoys spending her time cooking. “I can recall being 5 years old and begging my mom to let me cook. My parents were so supportive and encouraging. Although they did buy me a kids’ cookbook to help ensure the food was palatable when I was finished! For the first 15 years of my career I kept cooking as a hobby.

If I had a stressful day at work, I found it relaxing to go home and cook dinner. Later, I quit my job and decided to make it a career. I enrolled in the Secchia Institute for Culinary Education at Grand Rapid Community College and the rest is history.”

Today, Suvedi said some of her favorite times are cooking with her family, which includes her husband and two sons, ages 11 and 13.

Visit SpectrumHealth.org/LifestyleMedicine Programs to sign up for upcoming Culinary Medicine classes or email Culinary.Medicine@ SpectrumHealth.org with any questions.

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PUMPKIN APPLE STEW INGREDIENTS Yield: 4 servings 2 cups diced onion 3 cups diced sweet potato (with peel) 1 cup diced apple (with peel) 2 tablespoons minced garlic 4 cups vegetable stock 15 ounces canned diced tomato 15 ounces canned pumpkin puree 1 teaspoon smoked paprika 1 teaspoon ground black pepper 1⁄2 teaspoon dried oregano 1⁄8 teaspoon cayenne (optional) 2 cups thinly sliced kale (including stems) 15 ounces canned cannellini beans, drained and rinsed 1 tablespoon diced fresh parsley

INSTRUCTIONS In a large pot over medium heat, add onion and a tablespoon of water. Sauté until onion softens.

Continue to add 1 tablespoon of water at a time, so the pan does not get dry.

Add the sweet potato, apple and garlic and cook for 1 minute.

Stir in stock, tomato, pumpkin, paprika, pepper, oregano and cayenne. Simmer for 25 minutes, until potato is fork tender.

Stir in the kale, beans and parsley.

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PAIN MANAGEMENT Q&A

When it Comes to PAIN, It Doesn’t Hurt to Seek Help.

We’ve all experienced pain at one time or another. The brief twinge following a stubbed toe or the lingering discomfort from a burn, break, strain, or cut. Irritation or soreness that seems to come from nowhere that we hope will just fade away. Acute pain is a natural response to injury or illness and a key communicator to adapting our behavior to allow for healing.

But, what happens when pain no longer seems

Q:

normal or continues to nag at us for weeks and months? The worst thing we can do is ignore this chronic pain, wish it away, or delay seeking a medical opinion. Prolonged pain limits our ability to perform daily tasks or engage in enjoyable activities and can also be a signal that something is very wrong; even life threatening.

Other kinds of pain, including post-workout soreness or joint aches, might not be as dire, but

still require attention. Non-opioid alternatives, such as CBD products, can be a safe solution.

Finally, there’s the very natural, but also real pain that can accompany pregnancy and childbirth.

Doulas can offer consultation and assistance to make labor a more calm, comfortable process.

If you or someone you care for is experiencing lasting pain, read on to learn what role pain management specialists can play in alleviating it. ■

How does a doula reduce pain in labor?

A: Before getting into pain management, let’s clarify the different roles between midwives and doulas. A midwife is medically trained and responsible for the life of the mother and baby, monitoring health and vitals at the time of birth. A doula is not a medical professional, but a trained individual who offers information, as well as emotional and physical support during pregnancy and labor — and beyond. There are birth doulas and postpartum doulas.

When it comes to pain reduction during labor, birth doulas support the mother through position changes, massage, hip squeezes, counter pressure, and breathing exercises. They

may also recommend other measures, such as water therapy, music, and environment changes to help alleviate fears, stress, and tension, which contribute to the perception of pain.

Think of doulas as a continuous, trusted resource for both the mother and the partner.

Gold Coast Doulas offers classes, consultations, and prenatal visits — currently all virtual — to prepare clients for labor. Though the doctor, midwife, or nurses on call might change, a birth doula is a constant presence and comfort parents can rely on. Gold Coast Doulas have been operational all through COVID-19, safely supporting labors and births in person.

Gold Coast Doulas

Kristin Revere and Alyssa Veneklase Co-owners 1430 Robinson Rd. SE, Ste. 204 Grand Rapids, MI 49506 616-294-0207 goldcoastdoulas.com info@goldcoastdoulas.com Advertisement on page 73

PAIN MANAGEMENT Q&A Q:

What does a pain clinic do?

A: Pain clinics were initially developed to classify and defi ne the various diseases that produce chronic pain. Today, they’re more focused on understanding what chronic pain is, making a diagnosis and improving a person’s life. Any pain that hasn’t improved beyond a normal healing period — and isn’t treatable with conservative, traditional therapies — likely needs chronic pain evaluation.

At the Javery Pain Institute, our doctors start the diagnostic process by listening to patients to determine the root of the pain. It may be chronic pain or it could be a manifestation of another illness. Identifying the

Q:

Javery Pain Institute Keith Javery, D.O. 710 Kenmoor Ave., Ste. 200 Grand Rapids, MI 49546 616-588-PAIN (7246) javerypain.com

Why and when should I go to a pain clinic?

A: At the Javery Pain Institute, we help people with pain. We think of pain typically as a short-term thing. If you break your arm, the pain exists to remind you not to move your arm and give the injury a chance to heal. When pain lasts longer than it should, and becomes a problem in itself, we’re here to help alleviate it — with the goal of improving your function.

We’re like family doctors for pain management. We treat multiple types of pain, but specifically the kinds that will not naturally go away with medication, treatment, or

Q:

pain generator isn’t always easy. It may hurt in one spot, but be referred from another location in the body. There’s a lot of conversation involved, guided by our expertise. It’s very much like detective work.

Once we determine which pathway or nerves or circuits of the pain is being transmitted, our doctors can work to reduce the cause or reduce the ability of the body to translate that pain to the brain. It’s more than just lowering the pain score, which can be subjective, but also by focusing on how to solve the patient’s unknown pain so they can navigate life with less discomfort and/or suffering.

surgery. We take a multidisciplinary approach that addresses all aspects of pain, from mental to psychological to social to spiritual. We’re the gateway for exercising multiple ways to treat long-term or chronic pain.

How will you or your primary care physician know when it’s time to be referred to us?

When pain is not serving any function and it’s just irritating you, stressing you, limiting, or depressing you. If pain has persisted 3-6 months or more beyond normal recovery — it’s time to seek our expertise.

Javery Pain Institute Joshua Suderman, M.D. 710 Kenmoor Ave., Ste.200 Grand Rapids, MI 49546 616-588-PAIN (7246) javerypain.com

What role does cannabidiol (CBD) play in pain management?

A: When people come into our shop, they might be skeptical if CBD products actually work but once they try them, they become true believers — and then become return customers.

What makes CBD an effective pain solution — whether for short-term or chronic pain — is because it’s a powerful anti-inflammatory. It works on the causes of pain, rather than just easing it.

Athletes seek out our topical salves to help alleviate post-workout aches, and supplement those with a CBD protein powder before and a CBD bath bomb after for a total-body treatment.

Those dealing with long-term pain can

also find relief with CBD. Prescription pain medications can be both damaging to the body and addictive, but CBD is neither. It’s safe, nonhabit forming, and can be taken in high doses.

Though we have a wide range of CBD products, our tinctures are the more popular because they absorb quickly and are easy to regulate.

If you decide to try CBD, make sure you know where it comes from; not all sellers and products are created equal. At The Grassy Knoll, we carry the highest quality CBD, elevated by a helpful and knowledgeable staff.

The Grassy Knoll Janet Tombre Owner

Eastown location: 1407 Robinson Rd. Grand Rapids, MI 49506 Woodland Mall: 3195 28th St. SE Grand Rapids, MI 49512 616-419-3364 ohgrassyknoll.com

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OUR STAFF'S GUIDE TO THE AREA'S BEST EATERIES For any additions or changes: // Please email cdewey@geminipub.com or write to Grand Rapids Magazine, c/o Dining Guide, 401 Hall St. SW, Suite 331, Grand Rapids, MI 49503.

Downtown GR ANGEL’S THAI CAFÉ Extensive Thai fare. Menu includes your-choice stir-fry option. Vegetarian friendly. No alcohol.

Open daily. // 136 Monroe Center NW, 454-9801. angelsthaicafe.com. Lunch, Dinner $-$$ ART CARIBBEAN FUSION CUISINE Featuring a Caribbean menu with items like empanadas, croquettes, mofongos, Cuban sandwiches and more. No alcohol. Closed Sun. // 55 Monroe Center NW, 724-4370. Facebook. Lunch, Dinner $-$$ BANGKOK TASTE CUISINE Thai fare with lunch buffet and kids menu. No alcohol.

Closed Sun. // 15 Jefferson Ave SE, 356-5550. bangkoktastegr.com. Lunch, Dinner $-$$ BEIJING KITCHEN Hunan, Szechuan and Cantonese cuisines. Lunch and dinner specials. No alcohol. Open daily. // 342 State St SE, 458-8383. beijingkitchenmi.com. Lunch (SunFri), Dinner $-$$

2020 DINING AWARD WINNER BISTRO BELLA VITA Big-city casual; modern French and Italian cuisine, locally sourced and prepared over a wood fire.

Mammoth martini bar, nice wine selection. Open daily. // 44 Grandville Ave SW, 222-4600. bistrobellavita.com.

Lunch, Dinner $$-$$$ BOBARINO’S AT THE B.O.B. Grill on second floor of The B.O.B. offers everything from wood-fired pizza to upscale entrées. Lunch menu has deli sandwiches, salads, burgers. Full bar. Outdoor seating.

Closed Sun. // 20 Monroe Ave NW, 356-2000. thebob. com/bobarinospizza. Lunch, Dinner $-$$ BRICK & PORTER Appetizers, burgers, salads, sandwiches and a nice selection of entrées; 20 beers on tap (“the darker, the better”). Open daily. // 47 Monroe Center NW, 2266928. brickandportergr.com. Brunch (Sat-Sun), Lunch, Dinner $-$$ BRICKYARD TAVERN Located inside the historic Boardwalk Building, BrickYard Tavern offers a varied menu with items including a selection of burgers, sandwiches and

entrées such as beer-battered salmon and chips, fish tacos and rib eye. Enjoy cocktails and 24 beers on tap. Open daily. // 940 Monroe Ave NW, 805-3280. brickyardtaverngr.com. Lunch, Dinner $$ BULL’S HEAD TAVERN Large selection of appetizers, soups and salads. Entrées include pasta, fish, chicken and steak along with burgers and sandwiches. Full bar. Closed Sun. // 188 Monroe Ave NW, 454-3580. thebullsheadtavern.com. Lunch (Mon-Fri), Dinner $$-$$$ THE CHOP HOUSE Aged prime beef, seafood, pork, lamb chops, chicken and more. Downstairs is La Dolce Vita dessert and cigar bar. Closed Sun. // 190 Monroe Ave NW, 451-6131. thechophousegrandrapids.com. Dinner $$$ CITY BUILT BREWING CO. Taproom featuring a variety of craft beer. Plus, Puerto Rican-inspired appetizers, small plates, entrées, soups and salads. Closed Mon. // 820 Monroe Ave NW, 805-5755. citybuiltbrewing.com. Lunch, Dinner $$ CINCO DE MAYO Offers the usual Mexican fare plus carnitas and steak asada. Full bar. Open daily. // 114 Monroe Center NW, 719-2401. cincodemayogr.com. Lunch, Dinner $$ CITYSEN LOUNGE Soups, salads, sandwiches, burgers and small-plate creations. Beer and wine; happy hour 4-7 pm. Open daily. // CityFlatsHotel, 83 Monroe Center NW, 6081725. cityflatshotel.com/location/grand-rapids.

Breakfast, Lunch, Dinner $-$$ COTTAGE BAR Longtime favorite since 1927. Famous Cottage burgers and fries, signature chilis and more. Full bar. Closed Sun. // 18 LaGrave Ave SE, 454-9088. cottagebar.biz.

Lunch, Dinner $ DIVANI European-inspired food includes small plates for sharing and a variety of entrées. Full bar. Closed Sun. // 15 Ionia Ave SW, 774-9463. divanigr.com. Dinner $$-$$$ FLANAGAN’S Downtown Irish pub features imported beers, entrées with Irish influence. Frequent live music. Open Daily. // 139 Pearl St NW, 454-7852. flanagansgr.com. Lunch, Dinner $ FORTY PEARL A wine bar serving oysters, cured meats and cheeses, baked goods and sweets, soups and salads, shareables, sandwiches, rice bowls and entrées like salmon, seared scallops and Cornish hen. Open daily.

$ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

// 40 Pearl St. NW, 608-7741. fortypearl.com.

Lunch, Dinner $$$ FOUNDERS BREWING CO. Spacious taproom, serpentine bar and live music Thu and Sat. Menu features appetizers, deli sandwiches.

Outdoor beer garden. Open daily. // 235 Grandville Ave SW, 776-1195. foundersbrewing.com. Lunch, Dinner $ FRIESIAN GASTRO PUB A cozy neighborhood eatery offering comfort food items with an eclectic twist. Menu items include handhelds like the harissa hot chicken sandwich and vegan Rueben, as well as entrées including ramen bowls and Korean short ribs. Full bar. Patio and rooftop deck. Open daily. // 720 Michigan St NE, 825-3001. friesiangr.com. Lunch, Dinner $$ GILLY’S SMOKEHOUSE Twelve rotating craft beers from The B.O.B’s Brewery paired with smokehouse fare, including smoked beef brisket, Amish chicken, pork butt and more.

Closed Sun-Mon. // 20 Monroe Ave NW, 356-2000. thebob.com/gillysrestaurant. Dinner $-$$ GINZA SUSHI & RAMEN BAR Wide selection of authentic Japanese cuisine, sushi, ramen, poke bowls, hibachi dinners, appetizers, soups and salad.

Open daily. Catering available. // 1015 Michigan St NE, 272-4116. ginzasushiramen.com. Lunch, Dinner $$ GP SPORTS Sports bar and restaurant. Menu features create-yourown pizzas and burgers, salads and sandwiches.

Open daily. // Amway Grand Plaza, 187 Monroe Ave NW, 776-6495. amwaygrand.com/dining/ gp-sports. Lunch, Dinner $$ GRAND RAPIDS BREWING CO. Organic brews, hard cider, wine and spirits. Farm-totable menu includes sharable plates, sausages, soups, salads, sandwiches, entrées. Open daily. // 1 Ionia Ave SW, 458-7000. grbrewingcompany.com. Lunch (Sat-Sun), Dinner $-$$ GRAND RAPIDS GARAGE BAR AND GRILL “All-American grub” includes burgers, nachos, sandwiches, soups and salads, full bar. Live entertainment Fri and Sat. Open daily. / 819 Ottawa Ave NW, 454-0321. garagebargr.com. Lunch, Dinner $ GRAND WOODS LOUNGE Eclectic menu with upscale comfort foods. Live entertainment, pool tables, spacious full bar. Yearround alfresco dining with fireplace. Open daily. // 77 Grandville Ave SW, 451-4300. grandwoodslounge.com. Lunch, Dinner $-$$

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HERITAGE HILL PIZZA Offers traditional, stuffed and specialty pizzas. No alcohol. Open daily with a few tables for dining in. // 340 State St SE, 742-4773. grandrapidspizza.net.

Lunch, Dinner $-$$ THE HERITAGE GRCC culinary students prepare gourmet dishes from steaks to vegan. Menu changes weekly. Wine and beer. Open Tue-Fri during school year. // Applied Technology Center, 151 Fountain St NE, 234-3700. grcc.edu/heritage. Lunch, Dinner $$-$$$ HONG KONG EXPRESS Szechuan and Cantonese. All-you-can-eat lunch buffet.

No alcohol. Open daily. // 150 E Fulton St, 235-2888.

Lunch, Dinner $-$$ JAMAICAN DAVE’S Chicken, goat, oxtail, beef, fish and vegetarian fare in Jamaican style. No alcohol. Closed Sun. // 530 S Division Ave, 458-7875. Facebook. Lunch, Dinner $ J. GARDELLA’S TAVERN Massive full bar and gargantuan menu includes hearty appetizers, salads, burgers, entrées. Three floors of seating. Closed Sun. // 11 Ionia Ave SW, 459-8824. jgardellastavern.com. Lunch (Mon-Fri), Dinner $ JUDSON’S AT THE B.O.B. Award-winning steakhouse offers steaks, seafood and chops. Notable wine list. Closed Sun. // 20 Monroe Ave NW, 356-2000. thebob.com/judsonssteakhouse.

Dinner $$$ THE KITCHEN BY WOLFGANG PUCK Comfort fare and global classics in a casual atmosphere overlooking the Grand River. Menu includes appetizers, gourmet pizzas, salads and entrées. Full bar. Open daily. // Amway Grand Plaza, 187 Monroe Ave NW, 776-3230. amwaygrand.com/dining/the-kitchen-bywolfgang-puck. Lunch, Dinner $$-$$$ LEO’S Fresh seafood, soups, salads and more in elegant yet casual atmosphere. Early dinner menu 4:30-6 pm MonFri. Closed Sun. // 60 Ottawa Ave NW, 454-6700. leosrestaurant.com. Lunch (Mon-Fri), Dinner $$-$$$

LUNA TAQUERIA Y COCINA Upscale Latin American menu pairs with locally sourced meat and produce. Full bar. Closed Sun. // 64 Ionia Ave SW, 288-6340. lunagr.com. Lunch, Dinner $-$$

2020 BEST NEW RESTAURANT MARGAUX A contemporary French bistro. Fine wines and cocktails. Alfresco dining overlooking the Grand River. Open daily. // JW Marriott, 235 Louis St NW, 242-1448. ilovethejw.com/dining. Breakfast, Lunch, Dinner $-$$$ MAX’S SOUTH SEAS HIDEWAY A tiki-themed restaurant that includes a raw bar, hot appetizers, salads, sides, land and sea dishes, and vegan options. Appetizers include ceviche and puhahana rock shrimp, and entrées include a poke bowl, citrus-glazed faroe and an island lobster roll.

Full bar. Open daily. // 58 Ionia Ave SW, 551-0016. maxstiki.com. Dinner $$-$$$

2020 DINING AWARD WINNER MERTENS PRIME French-inspired, upscale dining on restored historic site of original, early-20th-century-era hotel. Steaks, chops, seafood, pasta, entrées and small plates.

Local wine options. Open daily. // 35 Oakes St SW, 551-1713. mertensgr.com. Brunch (Sat-Sun), Breakfast (Mon-Fri), Lunch (Mon-Fri), Dinner $-$$ MEXO Features tequila/mezcal bar and a modern touch on classic pre-Hispanic foods of Mexico. Full bar. Open daily. // 118 E Fulton St, 828-4123. mexogr.com.

Breakfast (Sun), Lunch, Dinner $$ MOJO’S DUELING PIANO BAR & RESTAURANT Lively downtown spot opens for dinner at 5 pm Wed-Sat. Appetizers, sandwiches, salads, flatbread pizzas, full bar. Shows start at 8 pm Wed-Fri, 7 pm Sat. Closed Sun-Tue. // 180 Monroe Ave NW, 776-9000. mojospianobar.com. Dinner (Wed-Sat) $$-$$$ ONE TRICK PONY GRILL & TAPROOM Eclectic menu with vegetarian, Mexican and European cuisines. Dine alfresco on street-front, dog- friendly patio. Full bar. Closed Mon. // 136 E Fulton St, 2357669. onetrick.biz. Lunch, Dinner $-$$

2020 DINING AWARD WINNER LINEAR Riverfront eatery featuring seasonal menu with fresh modern American fare and outdoor-seating options; plus, a display of rotating works by local artists. Full bar.

Closed Mon. // 1001 Monroe Ave NW, 200-4343. linearrestaurant.com. Lunch, Dinner $-$$ LITTLEBIRD Café-style restaurant featuring made-from-scratch breakfast and lunch, including a full coffee menu, house-made sodas and egg creams, and pastries.

Full bar. Open daily. // 95 Monroe Center NW, 419-4168. thelittlebirdgr.com. Breakfast, Lunch, Dinner (Tue-Sat) $

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ONE TWENTY THREE TAVERN Part of Studio Park, One Twenty Three Tavern offers starters, small plates and handhelds, large plates, and a kids menu. Offering elevated American fare, including a fried chicken sandwich, jackfruit carnitas, meatloaf, veggie meatballs, quinoa bowl and more. Full bar. Open daily. // 123 Ionia Ave SW. 123tavern.com. Lunch, Dinner $$$

2020 DINING AWARD WINNER OSTERIA ROSSA Casual Italian-inspired cuisine with Michigan roots from executive chef/owner Chris Perkey. Wood-fired pizzas, handmade pasta. Full bar. Open daily. // 16 Monroe

Center NE, 988-9350. osteriarossa.com. Lunch (MonFri), Dinner $-$$ PALACE OF INDIA Indian cuisine with a sizeable menu including vegetarian selections. Lunch buffet 11-3. Open daily. // 138 E Fulton St, 913-9000. palaceofindiarestaurant.com.

Lunch, Dinner $-$$ PARSLEY MEDITERRANEAN GRILLE Appetizers, salads, soups, pitas, combos. Catering available. No alcohol. Open daily. // 80 Ottawa Ave NW, 776-2590. parsleymg.com. Lunch, Dinner $-$$ PIND INDIAN CUISINE A fine-dining Indian restaurant offering traditional dishes, such as tandoori, biryani, chicken tikka masala, malai kofta and samosas with gluten-free, vegan and vegetarian options. No alcohol. Open daily. // 241 W Fulton St, 805-4767. pindgr.com.

Lunch, Dinner $$$ RESERVE Wine bar offers extensive by-the-glass selections and culinary options to match, including charcuterie.

Closed Sun. // 201 Monroe Ave NW, 855-9463. reservegr.com. Lunch (Mon-Fri), Dinner $$-$$$ ROAM BY SAN CHEZ BISTRO The San Chez Bistro team introduces global street food, including cuisine from China, Morocco, Spain, France, Poland, U.K., Indonesia and more. Full bar.

Closed Sun. // 250 Monroe Ave NW, 288-9129. roambysanchez.com. Breakfast, Lunch, Dinner $$ ROCKWELL REPUBLIC Diverse menu emphasizes local ingredients from sushi to comfort food. Upper-level outdoor seating. Full bar. Open daily. // 45 S Division Ave, 551-3563. rockwellsrepublic.com. Dinner $$-$$$ RUTH’S CHRIS STEAKHOUSE Classic American steakhouse in the Amway Grand Plaza. Serves alcohol. Closed Sun. // 187 Monroe Ave NW, 776-6426. amwaygrand.com/dining/ruthschris-steak-house. Lunch, Dinner $$$ SAN CHEZ BISTRO Spanish fare focusing on tapas-style small plates; sides and entrées. Wine and beer list includes Spanish varieties and sherry. Open daily. // 38 W Fulton St, 774-8272. sanchezbistro.com. Breakfast, Lunch, Dinner $$-$$$ SANDY POINT BEACH HOUSE GR Originating in West Olive, dishes include “traditional beach house favorites,” such as prime beef burgers, fresh halibut, steak and frites, and roasted chicken and mussels. Full bar. Open daily. // 822 Ottawa Ave. NW, 828-1118, sandypointbeachhouse.com.

Brunch (Sat-Sun), Breakfast, Lunch, Dinner $$-$$$ SLOWS BAR-B-Q Detroit-based restaurant offers extensive menu, including barbecue, sandwiches and sides.

$ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

Michigan and national craft beers on tap. Open daily. // Downtown Market, 435 Ionia Ave SW, 454-1588. slowsbarbq.com. Lunch, Dinner $-$$ SOCIAL HOUSE A casual pub serving American-style food. Menu features a variety of offerings: starters such as veggie, meat and cheese shared platters, goat cheese fritters, spicy tuna wontons and avocado toast; soups and salads; burgers and sandwiches; and pizza. Full bar. Closed Mon. // 25 Ottawa Ave. SW, 551-1412. socialhousegr.com. Breakfast, Lunch, Dinner $$$ SPARKS BBQ Offering barbecued meats by the pound, à la carte, sandwiches, appetizers, salads, sides, specialty entrées and desserts. Sparks BBQ originated in Traverse City. Full bar. Open daily. // 15 Ionia Ave. SW, Suite 140, 888-2170. home.eatsparksbbq.com.

Lunch, Dinner $-$$ SPEAKEZ LOUNGE Casual pub setting with eclectic menu, including vegan and gluten-free. Creative starters, soups, salads, entrées (after 4 pm). Full bar. Open daily. // 600 Monroe Ave NW, 458-3125. speakezlounge.com.

Lunch, Dinner $$ STELLA’S LOUNGE Award-winning stuffed burgers, plus vegan and vegetarian items. Full bar, known for its whiskey selection. Open daily. // 53 Commerce Ave SW, 7424444. stellasgr.com. Lunch (Fri-Sun), Dinner $-$$ TAVERN ON THE SQUARE Tapas-style fare, plus house specialties. Patio seating. Full bar, happy hour 3-7 Mon-Fri. Open daily. // 100 Ionia Ave SW, 456-7673. Facebook. Lunch, Dinner $-$$ WHEELHOUSE KITCHEN AND COCKTAILS Eclectic American bistro fare with seasonal recipes using Michigan ingredients. Large bar and porch.

Open daily. // Arena Place, 67 Ottawa Ave SW, 226-3319. wheelhousegrandrapids.com. Lunch, Dinner $$-$$$ Z’S BAR & RESTAURANT Sports-themed eatery known for its BBQ ribs. Soups, salads, sandwiches, entrées. Carry-out available. Open daily. // 168 Louis Campau Promenade NW, 4543141. zsbar.com. Lunch, Dinner $-$$

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West Side ANDO SUSHI + BAR Asian fusion eatery featuring small plates, bentos, rice bowls, raw bar, noodles, soup, salad and more. Wide selection of wine, plus local, domestic and international beer. Full bar. // 415 Bridge St NW, 608-0789. andosushi.com. Lunch, Dinner $$

$ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

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BLUE DOG TAVERN West Michigan craft brews on tap. Good selection of tots, dogs and burgers. Open daily. // 638 Stocking Ave NW, 608-6050. bluedogtaverngr.com. Lunch, Dinner $ BROADWAY BAR & GRILL Neighborhood bar known for burgers and holiday decorations, especially at Christmas. Outdoor grilling during summer. Hours change seasonally. // 740 Broadway Ave SW, 454-0565. Facebook. Lunch, Dinner $ BUTCHER’S UNION Meat-and-whiskey-centric gastro pub. Full bar. Outdoor seating available. // 438 Bridge St NW, 551-1323. butchersuniongr.com. Brunch (Sun), Lunch, Dinner $$ EL GRANJERO Mexican fare from steak and shrimp to menudo on weekends. No alcohol but tasty virgin coladas. Open daily. // 950 Bridge St NW, 458-5595. Facebook.

Breakfast, Lunch, Dinner $

537 Leonard St NW, 228-4924. longroaddistillers. com. Brunch (Sat-Sun), Dinner $-$$ MAGGIE’S KITCHEN Mexican fare in café setting, cafeteria-style ordering.

No alcohol. Closed Sun and Mon. // 636 Bridge St NW, 458-8583. Facebook. Breakfast, Lunch, Dinner $ THE MITTEN BREWING CO. Vintage baseball-themed nanobrewery pairs handcrafted beers with gourmet pizzas. Open daily. // 527 Leonard St NW, 608-5612. mittenbrewing.com.

Lunch, Dinner $-$$ MONARCHS’ CLUB Starters, sausages, hot dogs, panini, Italian beef sandwiches and Grand Rapids Stackers. Michigan beer on draft. Open daily. // 646 Stocking Ave NW, 2339799. monarchsclubcornerbar.com. Lunch, Dinner $

EL SOMBRERO Offers “the original” wet burrito. Weekly specials. No alcohol. Closed Sun. // 527 Bridge St NW, 451-4290. elsombrerorestaurantmi.com. Lunch, Dinner $

ONE BOURBON Trendy, two-level restaurant serving creative shareable plates, burgers, hot sandwiches and entrées. Full bar features more than 120 whiskies. Closed Sun-Mon. // 608 Bridge St NW, 608-5766. onebourbongr.com.

Dinner $-$$

FRATELLI’S KITCHEN & BAR Italian cuisine based on family recipes from Sicily with a “modern twist.” Full service bar. Open daily. // 443 Bridge St NW, Suite 2. 389-4963. fratellisgr.com.

Lunch, Dinner $$

O’TOOLE’S PUBLIC HOUSE Pub grub includes appetizers, sandwiches and burgers served on a mountain of fries. Open daily. // 448 Bridge St NW, 742-6095. otoolesgr.com. Lunch, Dinner $-$$

HARMONY HALL West Side brewpub with a German beer hall atmosphere serves pizza, sandwiches, salads and appetizers.

Open daily. // 401 Stocking Ave NW, 233-9186. harmonybeer.com/harmony-hall. Lunch, Dinner $-$$

PEARL STREET GRILL Bright, contemporary restaurant features diverse menu in downtown Holiday Inn. Full bar. Open daily. // 310 Pearl St NW, 235-1342. higrdt.com/dining/ pearl-street-grill. Breakfast, Lunch, Dinner $$

THE HOLIDAY BAR Established in 1905, menu features appetizers and sandwiches. Seating includes 40-foot horseshoe bar, tables and a beer garden in warm months. Open daily. // 801 Fifth St NW, 456-9058. theholidaybargr.com.

Lunch, Dinner $

SALVATORE’S ITALIAN RESTAURANT Sicilian and southern Italian fare. Separate sports bar; patio seating. Food, beer and wine available to go.

Delivery and catering. Open daily. // 654 Stocking Ave NW, 454-4280. salvatoresgr.com. Lunch (MonFri), Dinner $-$$

JOLLY PUMPKIN PIZZERIA & BREWERY Dexter-based brewery offers salads and sandwiches in addition to pizza. Kids menu available. Open daily. // 428 Bridge St NW, 419-4676. jollypumpkin.com.

Lunch, Dinner $$

2020 RESTAURANT OF THE YEAR

THE KNICKERBOCKER – NEW HOLLAND BREWING Craft brewery featuring a variety of locally sourced shared plates, sandwiches, soups, pizzas, barbecue and more. Open daily. // 417 Bridge St NW, 3455642. newhollandbrew.com/knickerbocker. Brunch (Sun), Lunch, Dinner $-$$ LONG ROAD DISTILLERS Craft, small-batch distillery featuring variety of housemade snacks, sandwiches and entrées. Open daily. //

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THE SOVENGARD Midwest heart meets New Nordic spirit. This cozy West Side farm-to-table restaurant focuses on seasonal and local sourcing and offers two separate dining spaces/ menus with an outdoor biergarten. Open Tues-Sun for lunch and dinner. Brunch on Sundays. Reservations accepted. // 443 Bridge St NW, 214-7207. sovengard.com. Lunch, Dinner $-$$ TWO SCOTTS BARBECUE Authentic barbecue smoked in-house daily with homemade sides and sauces. Features draft root beer and weekly specials. Catering and food truck available.

Closed Sun. // 536 Leonard St NW, 608-6756. twoscottsbbq.com. Lunch $-$$

WESTSIDE SOCIAL “Reimagined” American-style tavern with locally sourced, house-made appetizers, burgers, seafood and other entrées. Full bar. Happy hour specials available Mon-Fri. Open daily. // 2802 Lake Michigan Dr NW, 453-5877. westside.social. Lunch (Tue-Sun), Dinner $-$$

Uptown BOMBAY CUISINE Traditional Indian dishes with spices and flavors from northern India. Full bar. Open daily. Takeout available. // 1420 Lake Dr SE, 456-7055. eastownbombaycuisine.com. Lunch, Dinner $$ BREWERY VIVANT Beer and food in tradition of French and Belgian country dishes. Housed in a renovated funeral chapel. Most dishes made with locally sourced ingredients. Open daily. // 925 Cherry St SE, 719-1604. breweryvivant.com. Lunch (Sat-Sun), Dinner $$-$$$ BRICK ROAD PIZZA Traditional, gourmet and vegan pizzas (glutenfree crusts available); also soups, salads, pastas, sandwiches. Sun Brunch Bar. Full bar. Closed Mon. // 1017 Wealthy St SE, 719-2409. brickroadpizza.com.

Lunch, Dinner $-$$ BROWN BUTTER CREPERIE & CAFÉ Locally sourced, made-from-scratch sweet and savory crepes and liege waffles. // 1436 Wealthy St SE, 2885038. brownbuttercrepes.com. Breakfast, Lunch, Dinner (Wed-Sat) $ CHEZ OLGA Caribbean and Creole fare. Veggie/vegan options.

Takeout available. No alcohol. Closed Sun. // 1441 Wealthy St SE, 233-4141. chezolga.com. Lunch, Dinner $-$$

2020 DINING AWARD WINNER THE COMMONS 1970s-themed restaurant with “retro comfort food.” Full bar, including craft beer and ’70s-inspired cocktails.

Takeout available. Closed Mon. // 547 Cherry St SE, 458-2704. Facebook. Lunch, Dinner $$ CURRY KITCHEN Authentic Indian cuisine. Daily lunch buffet. Kids menu.

Takeout. Open daily. No alcohol. // 961 E Fulton St, 242-1300. currykitchengr.com. Lunch, Dinner $$ DANZÓN CUBANO Authentic Cuban fare, including vegetarian and vegan options, as well as locally made and Cuban sodas.

Full bar; happy hour specials Mon-Thu. Open daily. // 1 Carlton Ave SE, 988-9788. danzoncubano.com.

Lunch, Dinner $$

$ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

DONKEY TAQUERIA Authentic Mexican food, including tacos, tostadas, botanas and tortas in a former 1920s service station.

Full bar. Open daily. // 665 Wealthy St SE. donkeygr. com. Breakfast (Sat-Sun), Lunch, Dinner $-$$

LITTLE AFRICA ETHIOPIAN CUISINE Hearty vegetable stews; sauces and fixings served on Ethiopian flat bread. No alcohol. Cash or checks only.

Closed Sun and Mon. // 956 E Fulton St, 222-1169.

Facebook. Lunch, Dinner $

EAST WEST BREWING CO. Traditional American-style beers. Fresh, made-to-order American-style food and seasonal vegetarian menu items from local vendors. Open daily. // 1400 Lake Dr SE, 288-5250. eastwestbrewingcompany.com. Lunch (Fri-Sat), Dinner $-$$

MARU SUSHI & GRILL Large menu of Japanese cuisine with a twist, from sushi to hibachi grilled items. Vegetarian options.

Full bar. Open daily. // 927 Cherry St SE, 458-1900. marurestaurant.com. Lunch, Dinner $$-$$$

ELECTRIC CHEETAH Eclectic menu with an emphasis on locally grown fare and creative combinations. Beer and wine available. Open daily. // 1015 Wealthy St SE, 4514779. electriccheetah.com. Brunch (Sun), Lunch, Dinner $-$$

MATCHBOX DINER & DRINKS Breakfast all day, deli sandwiches, burgers, appetizers and seasonal entrées. Also, milkshakes and malts. Carryout available. Open daily. // 1345 Lake Dr SE, 7748641. matchboxdiner.com. Breakfast, Lunch, Dinner $$

ELK BREWING CO. Brewery with rustic industrial interior. Menu includes innovative sandwiches and snacks. Open daily. // 700 Wealthy St SE, 238-5227. elkbrewing.com.

Lunch (Fri-Sun), Dinner $

NEW LISTING! QUARANTINO’S Detroit-style pizza restaurant offering unique pizza options finished with Satori Wisconsin Parmesan.

Vegan and gluten-free options are available. No alcohol. Closed Sun. and Mon. // 1444 Lake Drive SE, 734-6833. quarantinosgr.com. Dinner $$

ERB THAI Thai fare; will accommodate vegetarian, gluten-free, no MSG. No alcohol. Open daily. // 950 Wealthy St SE, 356-2573. erbthaigr.com. Lunch, Dinner $

THE PUB AT PADDOCK “Happy hour all the time” with elevated pub fare. Full bar. Closed Mondays. // 1033 Lake Dr SE, 356-2627. thegilmorecollection.com/pubatpaddock. Dinner $-$$

2020 DINING AWARD WINNER

2020 DINING AWARD WINNER

FORTY ACRES SOUL KITCHEN “Authentically American” southern comfort food, featuring po’boys, grits, gumbo and more. To-go catering available. Closed Mon. // 1059 Wealthy St SE, 481-6971. fortyacresgr.com. Lunch, Dinner $$

TERRA Eastown eatery features food from local, ethically raised and sustainable sourcing. Specialty cocktails, Michigan craft beers, wines from small wineries. Open daily. // 1429 Lake Dr SE, 301-0998. terragr.com.

Brunch (Sat-Sun), Lunch (Mon-Fri), Dinner $$-$$$

GOJO ETHIOPIAN CUISINE & DELI Authentic dishes including vegetarian options. Watt (stew) dishes served with injera flatbread. Carry-out available. No alcohol. Closed Sun and Mon. // 421 Norwood Ave SE, 459-3383. gojoethiopian cuisine.com. Lunch, Dinner $$ THE GREEN WELL GASTRO PUB Not your run-of-the-mill New American fare. Full bar with more than 20 rotating draft beers, many from local breweries. Open Tue–Sun. // 924 Cherry St SE, 8083566. thegreenwell.com. Lunch, Dinner $$-$$$ HANCOCK Nashville hot chicken restaurant with sandwiches, fried chicken, an assortment of Southern picnic sides, salads and desserts. Also serves breakfast. Open daily. // 1157 Wealthy St. SE, 805-4232. hancockgr.com.

Breakfast, Lunch, Dinner $-$$ HARMONY BREWING CO. Custom brews with a full bar, wine and wood-fired pizzas. Sandwiches served 11 am-4 pm. Dog-friendly patio. Open daily. // 1551 Lake Dr SE, 233-0063. harmonybeer.com. Lunch, Dinner $$

WEALTHY STREET BAKERY Breakfast pastries; sandwiches, salads and soup; pizza available after 4 pm. Beer and wine. Kids menu.

Closed Sun. // 610 Wealthy St SE, 301-2950. wealthystreetbakery.com. Breakfast, Lunch, Dinner $-$$ WIKIWIKI POKE SHOP Fast-casual seafood restaurant featuring customizable poke bowls, plus oyster bar and rotating specials. Carryout available. Closed Sun. // 1146 Wealthy St SE, 2885646. wikiwikipokeshop.com. Lunch, Dinner $-$$ THE WINCHESTER Locally sourced menu includes sharable plates in century-old space. Craft brews on draft. Full bar.

Open daily. // 648 Wealthy St SE, 451-4969. winchestergr.com. Breakfast (Sat-Sun), Lunch, Dinner $-$$ YESTERDOG Specializes in the “good old-fashioned hot dog.”

Cash or check only. Catering available. Open daily. // 1505 Wealthy St SE, 336-0746. yesterdog.com.

Lunch, Dinner $

$ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

ZIVIO Modern European tavern and grill serving Bosnian cuisine melded with Turkish, Greek and other Central European countries' cooking traditions. Salads, wraps, gyros, dinner entrées. Full bar. Open daily.

Catering available. // 724 Wealthy St SE, 608-3534. ziviogr.com. Lunch, Dinner $$$

East Grand Rapids BIG BOB’S PIZZA Neighborhood pizza parlor in EGR’s Gaslight Village also offers appetizers, soups, salads, sandwiches, subs. Full bar. Open daily. // 661 Croswell Ave SE, 233-0123. bigbobspizza.com. Lunch (Tue-Sun), Dinner $-$$ BOWDIE’S CHOPHOUSE An upscale steakhouse “perfect for date nights, business dinners and late-night cocktails.” The restaurant serves various items: starters; soups and salads; shareables; and entrées, including chicken, salmon and steak. Full bar. Open daily. // 2237 Wealthy St. SE, 805-5044. bowdieschophouse.com. Dinner $$$ CAROLINA LOWCOUNTRY KITCHEN Coastal South Carolina-inspired fare, including seafood, chicken, pork, beef and greens. Full bar. Open daily. // 2213 Wealthy St SE, 805-5231. carolinalck.com.

Dinner $$ JOSÉ BABUSHKA’S Starters, salads, burritos, chimichangas, flaming fajitas, tacos and special plates. Full bar. Open daily. // 2232 Wealthy St SE, 272-4472. josebabushkas.com.

Lunch, Dinner $$ OLIVE’S Seasonally inspired menu of creative fare and comfort foods featuring local produce and meats. Full bar.

Alfresco balcony. Closed Sun. // 2162 Wealthy St SE, 451-8611. eatatolives.com. Lunch, Dinner $-$$ OSTA’S LEBANESE CUISINE Large selection of Lebanese and Mediterranean cuisine.

Serves beer and wine. Takeout and catering available.

Closed Sun-Mon. // 2228 Wealthy St SE, 456-8999. ostaslebanese.com. Lunch (Tue-Fri), Dinner $-$$ ROSE’S Dockside dining on Reeds Lake with varied menu, including pastas and wood-fired pizzas. Three-season porch. Serves beer and wine. Open daily. // 550 Lakeside Dr SE, 458-1122. thegilmorecollection.com/ roses. Lunch, Dinner $$

Northeast GR 7 MONKS TAPHOUSE Beer bar with more than 50 taps and gastropub food, including pretzel bites, burgers, salads. Open daily.

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// 740 Michigan St NE, 265-5417. 7monkstap.com/ grand-rapids. Lunch, Dinner $-$$ BIRCH LODGE Menu includes wet burritos, sandwiches, burgers, gyros, fish baskets. Daily specials. Full bar. Open daily. // 732 Michigan St NE, 458-1918. Facebook. Lunch, Dinner $ BLUE WATER GRILL Entrées include steaks and fish, wood-fired pizzas. Nice wine selection. Lakeside views, outdoor patio. Beer, wine and cocktails. Open daily. // 5180 Northland Dr NE, 363-5900. thegilmorecollection.com/bluewater.

Lunch, Dinner $$-$$$ BUD & STANLEY’S Extensive menu includes Mexican specialties, pasta, burgers and more. Daily specials. Takeout available.

Serves alcohol. Open daily. // 1701 Four Mile Rd NE, 361-9782. budandstanleys.com. Lunch, Dinner $-$$ CHARLIE’S BAR & GRILLE Well-rounded menu features dinners from ribs, steaks and seafood to kielbasa and kraut. Also, Mexican fare and sandwiches. Full bar. Closed Sun. // 3519 Plainfield Ave NE, 364-0567. charliesbarandgrille.com. Lunch, Dinner $-$ CHEER’S GOOD TIME SALOON Menu offers something for everyone in a log-cabin environment. Takeout available. Full bar. Open daily. // 3994 Plainfield Ave NE, 363-1188. cheersgrandrapids.com. Breakfast, Lunch, Dinner $ CHESHIRE GRILL Sandwiches, soups, salads, creative burgers. Open daily for breakfast (served all day) and lunch. No alcohol. // 2162 Plainfield Ave NE, 635-2713. cheshiregrill. com. Breakfast, Lunch, Dinner (Tue-Sat) $-$$ CRESTON BREWERY More than a dozen house-brewed beers on tap at all times; plus, seasonal menu, featuring chicken, pork and beef entrées; tacos, burritos and quesadillas; soups and salads. // 1504 Plainfield Ave NE, 805-4523. crestonbrewery.com. Lunch, Dinner $-$$ DETROIT WING CO. Serves classic wings, boneless wings and chicken tenders with 19 house-made sauces. Its menu also includes mac n’ cheese, poutine, coleslaw, cornbread muffins and cheesecake. Detroit Wing Co. was founded in Detroit. Open daily. // 2004 East Beltline Ave. NE, 214-8331. detroitwingco.com. Lunch, Dinner $ FLO’S PIZZERIA RISTORANTE & SPORTS BAR Pizzas, sandwiches, salads, Italian and Mexican entrées, full bar. Big screen TVs; takeout available.

Open daily. // 1259 Post Dr NE, Belmont, 785-1001. flossportsbar.com. Lunch, Dinner $-$$ FRED’S ITALIAN RESTAURANT Longtime favorite offers Italian fare, including fresh pasta

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and gourmet pizza. Full-service bar. Closed Sun. // 3619 Plainfield Ave NE, 361-8994. fredsitalian.net.

Lunch, Dinner $-$$ FUJI YAMA ASIAN BISTRO Hibachi grill tables or eat in dining room with Chinese, Japanese and Thai selections. Full bar.

Open daily. // 1501 East Beltline Ave NE, 719-1859. fujiyamabistro.com. Lunch, Dinner $-$$ GOLDEN WOK Chinese cuisine with some Hunan-spiced dishes.

Sunday specials. Full bar. Open daily. // 1971 East Beltline Ave NE (Knapp’s Corner), 363-8880. goldenwokgrandrapids.com. Lunch, Dinner $-$$ GRAVITY TAPHOUSE GRILLE Menu items pair with craft beer suggestions. 64 craft beers on tap. Open daily. // 3210 Deposit Dr NE (East Beltline at I-96), 719-4944. gravitytaphouse.com.

Lunch, Dinner $-$$ GRAYDON’S CROSSING Global pub serves traditional English pub food and world-inspired dishes. Full bar with large selection of microbrews and imported beers. Open daily. // 1223 Plainfield Ave NE, 726-8260. graydonscrossing.com.

Lunch, Dinner $$ JAKU SUSHI Japanese and Korean fare, including a large selection of sushi; plus, bento, bibimbap, hibachi, katsu, udon and more. Open daily. // 2289 East Beltline Ave NE, 6490407. jakusushi.com. Lunch, Dinner $$ KITCHEN 67 Large menu uses Michigan ingredients and includes Brann’s sizzling steaks, sandwiches, salads, small plates, pasta and more. Full bar with craft beers.

Open daily. // 1977 East Beltline Ave NE, 272-3778. kitchen67.com. Lunch, Dinner $-$$ LA HUASTECA Authentic Mexican restaurant offering burritos, tacos, enchiladas, flautas and more. No alcohol. Closed Sun. // 1811 Plainfield Ave NE, 447-7733. Facebook.

Lunch, Dinner $ LAI THAI KITCHEN Vietnamese, Thai and Japanese fare. No alcohol.

Closed Sun. // 1621 Leonard St NE, 456-5730. laithaikitchen.net. Lunch, Dinner $-$$ LICARI’S SICILIAN PIZZA KITCHEN Specialties include thick-crust Sicilian pizza and stuffed pizza with a crispy crust. Also pasta, entrées, calzones and desserts. Full bar. Open daily. // 2869 Knapp St NE, 608-6912. licarispizzakitchen.com.

Lunch, Dinner $$ LUCY’S CAFÉ Family café offers breakfast, lunch and baked goods.

Crepes, omelets, deli sandwiches and build-yourown breakfast plates. Open daily. // 1747 Plainfield Ave

NE, 591-3149. lucyscafegr.com. Breakfast, Lunch $$-$$$ MAI’S THAI Thai fare for counter service only. No alcohol.

Closed Sun. // 820 Michigan St NE, 451-3441. maisthaigr.com. (Mon-Fri), Lunch, Dinner $ MILL CREEK TAVERN Comstock Park eatery offers appetizers, soups, sandwiches, full dinner options. Full bar with separate dining room. Closed Sun. // 3874 West River Dr NE, Comstock Park, 784-3806. millcreektaverngr.com.

Lunch, Dinner $-$$ MING TEN All-you-can-eat Japanese/Chinese buffet, sushi bar, hibachi grill and American selections. No alcohol. Open daily. // 2090 Celebration Dr NE (2nd floor), 3653989. mingtenrestaurant.com. Lunch, Dinner $-$$ NICK FINK’S Mexican fare and burgers in historic tavern. Draft beer, wine, sangria and cocktails. Closed Sun and Mon. // 3965 West River Dr NE, 784-9886. thegilmorecollection.com/nickfinks. Dinner $$ POKE TOKI Build-your-own bowls featuring a fusion of Hawaiian, Japanese and Korean cuisine. Catering available.

Closed Sun. // 5150 Northland Dr NE, 729-4414. poketoki.com. Lunch, Dinner $$ PALIO Ann Arbor-based eatery with an expansive menu of Italian fare. Full bar and happy hour. Open daily. // 545 Michigan St NE, 719-0660. paliograndrapids.com.

Lunch, Dinner $$-$$$ REDS AT THOUSAND OAKS Large menu features sandwiches, salads, artisan pizza and entrées. Extensive wine list, craft beers, full bar. Patio with fire pits and covered deck. Open daily. // 4100 Thousand Oaks Dr NE, 447-7750. eatatreds.com. Lunch, Dinner $$-$$$ REZERVOIR LOUNGE Full menu of appetizers, pizzas, sandwiches and entrées, some with Cajun flavor. Serves alcohol.

Open daily. // 1418 Plainfield Ave NE, 451-0010. rezlounge.com. Lunch (Tue-Sun), Dinner $-$$ RIO GRAND STEAK HOUSE & SALOON Texas-style barbecue ribs, steaks and more. Full bar.

Open daily. // 5501 Northland Dr NE, 364-6266. riograndsteakhouse.com. Lunch, Dinner $$-$$$ RIVER NORTH PUBLIC HOUSE A “family-friendly” pub serving a variety of shareables, burgers and sandwiches. You’ll also find entrées, including Knapp Mac & Cheese and grilled sirloin tip steak. Full bar. Open daily. // 2115 Plainfield Ave NE, 288-7888. Facebook. Lunch, Dinner $$$

$ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

THE SCORE Restaurant and sports bar with large menu, more than 100 beers on tap. Open daily. // 5301 Northland Dr NE, 301-0600. thescore-restaurant.com. Lunch, Dinner $-$$ SHESHCO GRILL Mediterranean cuisine, including surf, turf and vegetarian options. No alcohol. Open daily. // 2121 Celebration Dr NE (Knapp’s Corner), 364-0600. sheshcogrill.net. Lunch, Dinner $$ THAI CHEF Knapp’s Corner restaurant has large menu, including duck, seafood and vegetarian options. No alcohol.

Closed Sun. // 1971 East Beltline Ave NE, 570-0032.

Facebook. Lunch, Dinner $$ VANDER MILL Seasonal menu with locally sourced ingredients.

Starters, salads, entrées and large plates served family style. Hard ciders on tap. Open daily. // 505 Ball Ave NE, 259-8828. vandermill.com.

Lunch, Dinner (Mon-Sat) $$-$$$

Northwest GR 2020 DINING AWARD WINNER AMORE TRATTORIA ITALIANA Regional Italian dishes using local products and Italian imports. Italian wines and liqueurs. House-made desserts. Banquet facility. Closed Mon. // 5080 Alpine Ave NW, 785-5344. amoretrattoriaitaliana.com.

Dinner (Tue-Sat) $$ CHINA CHEF Family-style restaurant with Szechuan-style entrées and Hunan choices. No alcohol. Open daily. // 4335 Lake Michigan Dr NW, 791-4488. chinachef49534.com.

Lunch, Dinner $-$$ CHINA CITY Chinese cuisine; lunch prices all day. No alcohol. Open daily. // 1140 Monroe Ave NW, 451-3688. Lunch, Dinner $-$$ DEHOP’S BREWING CO. AND CAFÉ Specialty and build-your-own burgers, “authentic Mexican” tacos, salads and sharable appetizers.

Closed Sun-Mon. // 363 Cummings Ave NW, Walker, 805-3363. dehops.com. Dinner $$ EMPIRE CHINESE BUFFET II All-you-can-eat buffet. Seafood buffet Sat-Sun. No alcohol. Open daily. // 4255 Alpine Ave NW, 7858880. empirechinesebuffet2.com. Lunch, Dinner $-$$ FRANCO’S PIZZA Italian entrées, stromboli, pizza and subs. Takeout available. No alcohol. Open daily. // 2103 Alpine Ave NW, 361-7307. Dinner $-$$

$ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

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FRICANO’S PIZZA RESTAURANT Famous for its thin-crust pizza. Pasta dinners with sauce that made its way to the retail market. Full bar.

Closed Sun. // 5808 Alpine Ave NW, 785-5800. fricanospizza.com. Dinner $-$$

bar. Closed Sun. // 3272 Remembrance Rd NW, 7919922. thewalkerroadhouse.com. Lunch (Mon-Fri), Dinner $$

DADDY PETE’S BBQ Slow-smoked ribs, pulled pork, brisket and other meats. No alcohol. Catering available. Closed Sun and Mon. // 2921 Eastern Ave SE, 818-5522. daddypetesbbq.com. Lunch, Dinner $-$$

HIBACHI GRILL & SUPREME BUFFET Pan-Asian cuisine, including Chinese, Japanese, Mongolian and American. No alcohol. Open daily. // 785 Center Dr NW (Green Orchard Shopping Center), 785-8200. hibachigrillsupremebuffet. letseat.at. Lunch, Dinner $$

Southeast GR

EAST GARDEN BUFFET Cantonese, Hunan, Szechuan cuisine. Daily buffet.

No alcohol. Open daily. // 6038 Kalamazoo Ave SE, 698-8933. Lunch, Dinner $-$$

HOME TEAM GRILL Sports-themed eatery with a selection of local, domestic and international beers. Open daily. // 4322 Remembrance Rd, 551-3457. hometeamgrill. wordpress.com. Lunch, Dinner $-$$ HUNAN CHINESE RESTAURANT Full menu of Chinese options. No alcohol. Open daily. // 1263 Leonard St NE, 458-0977. hunangrc.com.

Lunch, Dinner $-$$ THE LANDING Casual atmosphere with views of the Grand River.

All-American favorites and monthly specials. Full bar. Open daily. // 270 Ann St NW (Riverfront Hotel at U.S. 131), 363-9001. riverfronthotelgr.com/ dining/the-landing-restaurant. Breakfast, Lunch, Dinner $$ MR. GYROS Family-owned restaurant offers Mediterranean specialties. Drive-thru, takeout, delivery and catering available. Closed Sun. // 2260 Alpine Ave NW, 7916660. mrgyrosdrivethru.com. Lunch, Dinner $-$$ PERRIN BREWING CO. Comstock Park craft brewery/taproom menu includes tacos, salads, burgers, panini and more. Kids menu available. Open daily. // 5910 Comstock Park Dr, 551-1957. perrinbrewing.com. Lunch, Dinner $ STAN DIEGO BAJA TACO KITCHEN Baja California-inspired menu, featuring a-la-carte taco menu, chorizos, tamales, handcrafted margaritas and kids menu. Full bar. Open daily. // 355 Wilson Ave NW, 591-9806. standiegogr.com. Lunch, Dinner $-$$ SWAN INN RESTAURANT Home-cooked meals, huge breakfasts. Cygnet Lounge offers cocktails and nibbles. Open daily. // 5182 Alpine Ave NW, 784-1245. swaninnmotel.com.

Breakfast, Lunch, Dinner $-$$ THREE HAPPINESS RESTAURANT Cantonese, Mandarin and Szechuan fare. Daily specials. No alcohol. Open daily. // Green Ridge Square, 3330 Alpine Ave NW, 785-3888. threehappinessgr.com. Lunch, Dinner $-$$ WALKER ROADHOUSE Diverse menu with interesting twists on classic fare. Full

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7 MARES Authentic Mexican dishes including breakfast. No alcohol. Closed Mon. // 1403 Kalamazoo Ave SE, 301-8555. Facebook. Breakfast, Lunch, Dinner $-$$$ AL-BOS EUROCAFE-BAKERY Authentic southeastern European cuisine. Menu includes appetizers, soups, salads, sandwiches, pasta, entrées and kids options. Daily specials. Open daily. // 2930 Shaffer Ave SE, 325-2800. al-bos.com.

Lunch, Dinner $-$$ ASIAN PALACE Chinese and Vietnamese fare with extensive menus for each. No alcohol. Closed Mon. // 141 28th St SE, 5347770. Facebook. Lunch, Dinner $-$$ BELTLINE BAR Americanized Tex-Mex menu, including wet burritos.

Full bar. Curbside service. Open daily. // 16 28th St SE, 245-0494. beltlinebar.com. Lunch, Dinner $$

EL ARRIERO MEXICAN GRILL Extensive menu offers specialty dishes, à la carte selections. Mexican and domestic beers, margaritas.

Open daily. // 2948 28th St SE, 977-2674. elarrieromexicangrill.com. Lunch, Dinner $-$$ EL GLOBO RESTAURANT Authentic Mexican fare; weekly specials. No alcohol.

Closed Mon. // 2019 S Division Ave, 734-6869.

Facebook. Lunch, Dinner $-$$ FIREROCK GRILLE Guests can cook signature dishes on 500-degree lava stone. Offers soups, salads, sandwiches and entrées.

Full bar. Brunch on Sundays. Open daily. // 7177 Kalamazoo Ave SE, 656-9898. firerockgrille.com.

Lunch, Dinner $$

BRASS RING BREWING Small-batch, style-specific brewery in the Alger Heights neighborhood. // 2404 Eastern Ave SE, 460-1587. brassringbrewing.com. Lunch, Dinner $$

FLORENTINE PIZZERIA RISTORANTE & SPORTS LOUNGE Italian fare with American and Mexican choices and thin-crust pizzas. Full bar. Open daily. // Towne & Country Shopping Center, 4261 Kalamazoo Ave SE, 455-2230. florentinespizza.com. Lunch, Dinner $-$$

BROAD LEAF LOCAL BEER Pub fare including snacks, meat and veggies on a stick and entrées like drunken noodles, burgers, tempeh and more. Open daily. // 2885 Lake Eastbrook Blvd. SE, 803-0602. broadleafbeer.com. Lunch, Dinner $$

GANDERS Features American cuisine with a twist and Michigan products, including craft brews. Open daily. // 4747 28th St SE (inside DoubleTree Hotel), 957-1111.

Facebook. Breakfast, Lunch, Dinner $-$$$

CABANA TRES AMIGOS Authentic Mexican fare including vegetarian selections. Full bar. Takeout available. Open daily. // 1409 60th St SE, 281-6891. cabanatresamigos.com.

Lunch, Dinner $-$$

GOLDEN GATE Chinese fare with all-inclusive lunch combination plates, some hot and spicy choices. No alcohol. Open daily. // 4023 S Division Ave, 534-7087. Facebook.

Lunch, Dinner $

CAFÉ DE MIRO A café offering Kurdish, Armenian and Greek foods.

The menu consists of traditional Mediterranean breakfast and side dishes, such as skillets, scrambles and acai bowls; pastries; toasts; soups; sandwiches; salads; Turkish coffee; tea; desserts; and more. No alcohol. // Breton Village Shopping Plaza, 1878 Breton Rd SE, (616) 719-1462. Facebook. Open daily. Breakfast, Lunch $

GURSHA ETHIOPIAN RESTAURANT Authentic Ethiopian dishes, traditional Ethiopian coffee ceremony. Buffet lunch and dinner on Sat. No alcohol.

Open daily. // 4301 Kalamazoo Ave SE, 350-0009.

Facebook. Lunch, Dinner $$

CANTINA MEXICAN GRILL Menu offers extensive Mexican specialties. Full bar. Drive-thru window. Outdoor patio. Open daily. // 2770 East Paris Ave SE, 949-9120. cantinamexicangrill.biz. Lunch (Sun-Thu), Dinner $$

HALL STREET BAKERY Breakfast pastries; sandwiches, salads and soup served for lunch and dinner. Beer and wine. Kids menu. Closed Sun. // 1200 Hall St SE, 214-7604. hallstreetbakery. com. Breakfast, Lunch, Dinner $-$$ INDIA TOWN Indian fare including vegetarian and vegan. Lunch buffet Mon-Sat. No alcohol. Open daily. // 3760 S Division Ave, 243-1219. indiatowngrr.com. Lunch, Dinner $-$$

$ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

LA TAQUERIA SAN JOSE Authentic Mexican fare in a casual, takeout setting.

No alcohol. Closed Sun. // 1338 S Division Ave, 2842297. Facebook. Lunch, Dinner $$

EVERY DAY IS A SPECIAL O CC A S I O N.

LAST CHANCE TAVERN AND GRILL Appetizers, soups, burgers and sandwiches and a huge selection of Michigan craft beers. Open daily. // 1132 Burton St SE, 719-4270. thelastchancetavern.com.

Lunch, Dinner $ LE KABOB Soups, salads, sandwiches, large choice of entrées and combos. Kids menu. Carry-out available. No alcohol.

Open daily. // 3122 28th St SE, 272-4135. Lunch, Dinner $-$$ MI TIERRA Traditional Mexican, eat in or drive-thru. No alcohol.

Open daily. // 2300 S Division Ave, 245-7533.

Facebook. Lunch, Dinner $ MIKADO SUSHI Sushi and sashimi à la carte. Dinners offer full range of Japanese cuisine. Lunch specials. Serves alcohol.

Closed Sun. // 3971 28th St SE, 285-7666. mikadogr.com/main. Lunch (Mon-Fri), Dinner $-$$ NU-THAI BISTRO Appetizers, soups, Thai salads, fried rice, seafood, duck, curries. No alcohol. Open daily. // 2055 28th St SE, 452-0065. nuthaibistro.com. Lunch, Dinner $-$$ THE OLD GOAT Creative cuisine from Electric Cheetah owner Cory DeMint includes appetizers, entrées, sandwiches and salads. Kids menu. Full bar. Open daily. // 2434 Eastern Ave SE, 288-6976. baaaaaaaa.com.

Breakfast (Mon-Fri), Lunch, Dinner $-$$ PAL’S INDIAN CUISINE Authentic Indian food, including lunch buffet 11-3. No alcohol. Open daily. // 2915 28th St SE, 957-2271. palsindiancuisine.com. Lunch, Dinner $

Year after year, we’re proud to be known as a top dining destination in Grand Rapids.

Our farm-to-fork philosophy means creative meals made with produce from our own gardens. In fact, most of our guests eat here every day. Because this is also their home.

PHO ANH TRANG Vietnamese, Chinese, Thai cuisine. Daily specials.

Catering. Open daily. No alcohol. // 3633 Eastern Ave SE, 246-9966. Lunch, Dinner $-$$

EXPECT TO BE SURPRISED.

PHO SOC TRANG Wide selection of Vietnamese offerings. No alcohol.

Open daily. // 4242 S Division Ave, 531-0755. Lunch, Dinner $-$$ PIETRO’S ITALIAN RESTAURANT Regional and contemporary Italian cuisine. Tuscan wines, desserts and cappuccinos. Kids menu. Takeout available. Open daily. // 2780 Birchcrest Dr SE, 4523228. pietrosgr.com. Lunch, Dinner $$

1919 BOSTON STREET SE, GRAND RAPIDS, MI 49506 616-608-8254 | BEACONHILLGR.ORG

SHANGHAI ICHIBAN Chinese and Japanese cuisine. Food prepared tableside

$ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

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by hibachi chefs in Japanese area. Serves alcohol.

Open daily. // 3005 Broadmoor Ave SE, 942-5120. shanghaiichiban.com. Lunch, Dinner $$-$$$ SHIRAZ GRILLE Authentic Persian cuisine: fire-grilled kabobs, vegetarian options. Full bar. Closed Mon. // 2739 Breton Rd SE, 949-7447. shirazgrille.com. Lunch (FriSun), Dinner $$-$$$ SUSHI KUNI Japanese and Korean cuisine, Asian fusion fare.

Traditional Japanese tatami room for groups. Serves alcohol. Closed Mon. // 2901 Breton Rd SE, 2414141. sushikuni.net. Lunch, Dinner $-$$$ TAQUERÍA EL RINCÓN MEXICANO Wide variety of Mexican breakfast, small plates, dinner dishes and soups, including several vegetarian options. No alcohol. Closed Mon. // 2055 28th St, 246-7000. Facebook. Breakfast, Lunch, Dinner $ THAI EXPRESS Thai specialties, spiced to customer specification. No alcohol. Closed Sun. // Towne & Country Shopping Center, 4317 Kalamazoo Ave SE, 827-9955. thaiexpressgr.com. Lunch (Mon-Fri), Dinner $ THAI FUSION Thai cuisine and fusion specials with good selection of starters and salads. Kids menu. No alcohol. Closed Sun. // 3097 Broadmoor Ave SE, 301-8883. Lunch, Dinner $-$$ TOKYO GRILL & SUSHI Tatami rooms, sushi bars. Hibachi, teriyaki, udon, tempura. Sake, Japanese and American beer and wine. Open daily. // 4478 Breton Rd SE, 455-3433. tokyogrillsushi.com. Lunch, Dinner $-$$

Farms Dr SW, 583-1650. 84thstpub.com. Lunch, Dinner $-$$ ALEBIRD TAPHOUSE AND BREWERY Community-focused brewery offering creative sandwiches along with a variety of burgers and entrées, including summer chicken and pea ravioli.

Open daily, lunch on weekends. // 2619 84th St SW, 288-7888. alebird.com. Lunch, Dinner $$$ BLUE GINGER ASIAN KITCHEN Noodle-based Thai dishes, chicken, seafood, beef and pork entrées, curries. Vegetarian options. No alcohol.

Open daily. // 5751 Byron Center Ave SW (Bayberry Market), 261-8186. bluegingerkitchen.com. Lunch, Dinner $-$$ FAR-EAST CHINESE RESTAURANT Chinese, Vietnamese and Korean dishes. Carry-out and catering available. No alcohol. Open daily. // 3639 Clyde Park Ave SW, 531-7176. Facebook.

Lunch, Dinner $-$$ FRANKIE V’S PIZZERIA & SPORTS BAR Appetizers, subs, stromboli, pizza, pasta, burgers and Mexican. Outdoor patio. Full bar. Open daily. // 1420 28th St SW, 532-8998. frankievs.com. Lunch, Dinner $-$$ GOLDEN 28 Szechuan, Hunan, Mandarin, Vietnamese cuisine. No alcohol. Open daily. // 627 28th St SW, 531-2800.

Lunch, Dinner $$ KITZINGEN BREWERY German-style appetizers and entrées, plus kids menu and some American classics. Selection of wine and locally made German craft beer. Closed Sun-Mon. // 1760 44th St SW, 805-5077. kitzingen-brewery.com.

Lunch, Dinner $-$$

VILLAGE INN PIZZA & SPORTS GRILLE Longtime favorite for pizza, pasta, burgers, chicken, Mexican. Daily specials. Mon-Fri pizza lunch buffet.

Full bar. Open daily. // 2215 44th St SE, 281-1444. vipizza.net. Lunch, Dinner $-$$

LINDO MEXICO RESTAURANTE MEXICANO Fresh food with “real Mexican flavor.” Kids menu.

Serves alcohol. Open daily. // 1742 28th St SW, 2612280. lindomexicogr.com. Lunch, Dinner $-$$

WEI WEI PALACE Chinese seafood restaurant features Cantonese cuisine, dim sum and barbecue. No alcohol. Open daily. // 4242 S Division Ave, 724-1818. weiweipalace.com.

Lunch, Dinner $$

LITTLE BANGKOK Extensive Thai standbys plus some unique items. Kids meals available. Serves beer and wine. Closed Sun. // 2359 Health Dr SW, Suite 140, 929-2306. Lunch (Mon-Fri), Dinner $-$$

YUMMY WOK Cantonese, Hunan and Szechuan dishes. No alcohol.

Open daily. // 4325 Breton Rd SE, 827-2068.

Facebook. Lunch, Dinner $-$$

MAIN STREET PUB Varied appetizers, salads, soups, sandwiches and entrées. Full bar. Open daily. // 1730 28th St SW, 532-2510. mainstpub.com. Lunch, Dinner $-$$

Southwest GR

MI CASA RESTAURANTE Fresh, authentic Dominican appetizers, dishes and seafood, plus weekly specials, in Dominicanthemed, family-friendly atmosphere. No alcohol.

Closed Mon-Tues. // 334 Burton St SW, 350-9123. micasagr.com. Lunch, Dinner $-$$

84TH STREET PUB & GRILLE American fare from pizzas to steaks. Full-service bar.

Kids menu. Daily specials. Open daily. // 8282 Pfeiffer

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MONELLI’S ITALIAN GRILL & SPORTS BAR Southern Italian cuisine. Sports bar plus family-friendly dining room with fireplace. Open daily. // 5675 Byron Center Ave SW, 530-9700. monellis.com. Lunch, Dinner $-$$ NOBLE Breakfast favorites along with vegan and gluten-free options, handhelds, burgers and small bites. Open daily. // 1851 44th St SW, Wyoming, 530-8750. eatnoble.com. Breakfast, Lunch $$ PETE’S GRILL & TAVERN Casual bar and grill with tavern burgers, Detroit style pizza, sandwiches and entrees. Open daily. // 2588 84th St SW, Byron Center, 878-9582. petesgrillandtavern.com. Lunch, Dinner $$ TAMALES MARY Tamale-centered Mexican restaurant featuring 15 types of tamales, plus other Mexican dishes and daily buffet specials. No alcohol. Open daily. // 1253 Burton St SW, 288-5007. tamalesmarygr.com. Lunch, Dinner $ WOODY’S PRESS BOX Complex includes two bars, patio and bowling. Sandwiches, pizza, Mexican and more. Full bar. Open daily. // 5656 Clyde Park Ave SW, 530-2400. spectrumlanes.com.

Breakfast (Mon-Sat), Lunch, Dinner $$

Ada/Cascade/Lowell Area ARYANA RESTAURANT & BAR Comfortable dining room in Crowne Plaza Hotel offers breakfast buffet, lunch and dinner selections from a seasonal menu and a full bar. Open daily. // 5700 28th St SE, 957-1775. hiaryana.com. Breakfast, Lunch, Dinner $$-$$$ BIG BOILER BREWING Brewpub features a wide selection of original beer and cider. Plus, new American cuisine, including burgers, fish, sandwiches and kids menu. Open daily. // 318 E Main St, Lowell, 987-3155. bigboilerbrewing.com.

Dinner $$ CASCADE ROADHOUSE Relaxed atmosphere with a diverse menu of traditional fare. Full bar. Closed Sun. // 6817 Cascade Rd SE, 2597439. cascaderoadhousemi.com. Lunch, Dinner $-$$ CORK WINE & GRILLE Contemporary dining with indoor and outdoor seating. Seafood, steaks, burgers, fish, sandwiches, salads. Extensive wine list, specialty cocktails.

Open daily. // 5500 Cascade Rd SE, 949-0570. corkwineandgrille.com. Lunch, Dinner $$-$$$ DAN’S DINER Formerly Pal’s Diner. Retro-style diner with both classic and upscale breakfast and lunch options; breakfast served all day. Full bar. Closed Mon. // 6503 28th St

$ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

SE, 719-0304. dansdinergr.com. Breakfast, Lunch, Dinner $-$$

Gold Coast Doulas offers your family a perfect combination of night nanny, baby nurse, and postpartum recovery expert for all of your postpartum needs.

EMONAE KOREAN BBQ Korean delicacies and tabletop grills allow patrons to grill meats and veggies to their liking. Soups, chicken, beef, pork, vegetarian, seafood. No alcohol. Delivery available. Closed Mon. // 6246 28th St SE, 6493984. emonaekoreanbbq.com. Lunch, Dinner $$-$$$

Contact Gold Coast Doulas

616-294-0207

www.goldcoastdoulas.com

THE EURO BISTRO European bistro fare includes entrées, small plates, salads, wood-fired pizzas. Takeout available. Full bar. Closed Sun. // 6450 28th St SE, 719-2017. eurobistrogr.com. Lunch (Mon-Fri), Dinner $$-$$$ FLAT RIVER GRILL Casual atmosphere in turn-of-century building. Comfort food, wood-fired pizzas. Full bar plus The B.O.B.’s House of Brews beers. Alfresco dining on patio. Open daily. // 201 E Main St, Lowell, 897-8523. thegilmorecollection.com/ flatriver. Lunch, Dinner $$-$$$ JU SUSHI & LOUNGE Sushi and sashimi, Japanese hibachi, tempura, soups, salads and entrées in elegant surroundings. Full bar, huge sake selection. Takeout, catering and banquets.

Open daily. // 1144 East Paris Ave SE, 575-5858. jusushi.com. Lunch, Dinner $-$$$

1430 Robinson Rd. SE, Suite 204 Grand Rapids, MI 49506

Stay in the know on all things GRAND RAPIDS

LA LAGUNA Authentic Mexican dishes including shrimp, wraps, salads, kids menu. No alcohol. Open daily. // 6250 28th St SE, 805-8821. Facebook. Lunch, Dinner $-$$ LITTLE BANGKOK Extensive Thai standbys, plus some unique items. Kids meals available. Serves beer and wine. Closed Sun. // 850 Forest Hill Ave SE, 808-3153. littlebangkokgr.com.

Lunch (Mon-Fri), Dinner $-$$

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MAIN STREET BBQ Wood fire used to smoke ribs, brisket, chicken, sausage and pork. Rubs and sauces are gluten-free.

Also serves sandwiches, wings, salads and soups.

Catering. Takeout/delivery at 1539 Plainfield Ave NE. Full bar. Open daily. // 210 E Main St, Lowell, 9873352. bbqlowell.com. Lunch, Dinner $-$$ MARCO NEW AMERICAN BISTRO French country casual offers small, medium and large plates for dinner fare; salads, sandwiches and mains for lunch. Full bar. Takeout menu. Closed Sun. // 884 Forest Hill Ave SE, 942-9100. marcobistro.com.

Lunch, Dinner $$-$$$ MYNT FUSION BISTRO Thai, Korean and Chinese. Renowned for its curries.

No alcohol. Closed Sun. // 800 W Main St, Lowell, 987-9307. myntfusion.com. Lunch, Dinner $-$$ NOCO PROVISIONS Laid-back, regionally inspired comfort cuisine.

Outdoor seating on the patio. Full bar. Open daily. $ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

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// 4609 Cascade Rd SE, 747-0300. nocogr.com.

Lunch, Dinner $$ NONNA’S: THE TRATTORIA Fresh, European-style pastries, salads, soups and entrées made from scratch. Breakfast and lunch served seven days a week. Pizza available during lunch TuesSat. Brunch specials available Sat-Sun. // 584 Ada Dr SE, Ada, 920-7028. eatwithnonna.com. Breakfast, Lunch, Dinner (Tue-Sat) $-$$ NOTO’S OLD WORLD ITALIAN DINING Elegant décor, extensive classic Italian menu. Special wine cellar dinners. Lounge menu features lighter fare. Closed Sun. // 6600 28th St SE, 493-6686. notosoldworld.com. Dinner $$-$$$ OSAKA STEAKHOUSE & JAPANESE RESTAURANT Asian fare, including sushi, hibachi, shabu-shabu and more. Full bar. Open daily. // 4977 28th St SE, 4194628. Facebook. Lunch, Dinner $$ SAPPORO RAMEN & NOODLE BAR Fresh, traditional Japanese “soul food” with an innovative twist. GF options available. No alcohol.

Takeout available. Closed Mon. // 5570 28th St SE, Cascade, 608-6657. sappororamenbar.com.

Lunch, Dinner $-$$ SCHNITZ ADA GRILL Schnitz Deli by day, casual fine dining by night. Full bar, happy hour 3-6. Closed Sun. // 597 Ada Dr SE, Ada, 682-4660. schnitzadagrill.com. Lunch, Dinner $-$$$ SHEPARDS GRILL & TAVERN Bar food with flair, from appetizers to sirloin. Open daily. // 6246 28th St SE, 350-9604. Facebook.

Lunch, Dinner $-$$ THORNAPPLE BREWING CO. Brewpub features a wide selection of original beer, cider, wine and spirits brewed in seven-barrel brewing system. Plus, artisan pizza, appetizers and dessert.

Brunch on Sun. // 6262 28th St SE, 288-6907. thornapplebrewing.com. Lunch (Sat), Dinner $$ TRAILHEAD CAFÉ Family-owned and -operated café with specialty breakfast items, plus gourmet burgers, wraps, sandwiches, salads, soups and more. // 1200 East Paris Ave SE, 284-3664. trailheadcafegr.com.

Breakfast, Lunch $ VINTAGE PRIME & SEAFOOD Intimate setting with upscale menu that includes prime steaks and fresh seafood. International wine list. // 5500 Cascade Rd SE, 949-0570. vintageatcork.com.

Dinner $$$ ZEYTIN Turkish and Mediterranean cuisine. Full bar, beer and wine lists. Takeout. Open daily. // 7437 River St, Ada, 6822222. zeytinturkishrestaurant.com. Lunch, Dinner $$

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Grandville/Hudsonville Area BANGKOK TASTE Thai fare. No alcohol. Closed Sun. // 674 Baldwin St, Jenison, 667-8901. bangkoktaste.com. Lunch, Dinner $-$$ THE DUNGEON Mexican food and American favorites. Specialty burgers.

Full bar with Michigan craft beers. Kids menu. Open daily. // 3594 Chicago Dr SW, Grandville, 538-1360. villadungeon.com. Lunch (Fri-Sun), Dinner $-$$ EL BURRITO LOCO More than 70 Mexican selections, plus a few American options. Daily food and drink specials. Full bar. Open daily. // 4499 Ivanrest Ave SW, Grandville, 5309470. elburritoloco4.com. Lunch, Dinner $-$$ GRANDVILLA Steaks, all-you-can-eat fish, specialty burgers, daily specials, salad bar. Kids menu. Full bar. Open daily. // 3594 Chicago Dr SW, Grandville, 538-1360. villadungeon.com. Lunch, Dinner $-$$ HUDSONVILLE GRILLE Varied menu includes Mexican favorites and breakfast.

Full bar, catering and banquet services. Closed Sun. // 4676 32nd Ave, Hudsonville, 662-9670. hudsonvillegrille.com. Breakfast, Lunch, Dinner $-$$ NEW LISTING! MICHIGAN MOONSHINE DISTILLERY A distillery with starters, sandwiches, salads and sides with a barbeque theme. Many of the items include Bobby Q sauce. Closed Sun. and Mon. // 4005 Chicago Dr SW in Grandville, 259-1000. michiganmoonshine.us. Dinner $$ OSGOOD BREWING CO. Craft brewery serves shareables, specialty pizzas, sandwiches, pasta and salads. Kids menu. Open daily. // 4051 Chicago Dr SW, Grandville, 432-3881. osgoodbrewing.com. Lunch, Dinner $-$$ PIKE 51 BREWING CO./ HUDSONVILLE WINERY Craft brewery and winery under one roof. Appetizers, salads, sandwiches and entrées. Open daily. // 3768 Chicago Dr, Hudsonville, 662-4589. hudsonvillewinery.com. Lunch, Dinner $-$$ RAINBOW GRILL Breakfast, soup and sandwiches, daily lunch specials, chicken, fish and other dinner staples. No alcohol.

Closed Sun. // 4225 32nd Ave, Hudsonville, 8960033; 4158 Chicago Dr SW, Grandville, 534-8645. rainbowgrillmichigan.com. Breakfast, Lunch, Dinner $-$$ RUSH CREEK BISTRO Diverse menu in club-like surroundings. Weeknight and happy hour specials at full-service bar. Open daily. // Sunnybrook Country Club, 624 Port Sheldon Rd, Grandville, 457-1100. rushcreekbistro.com. Lunch, Dinner $$

SONDER EATERY Focused on fresh foods including greens, sandwiches and shareables. Items include deviled eggs, chicken and waffles, sloppy Joes and more. Full bar. Daily specials and weekend brunch. Closed Mondays. // 3380 Chicago Dr, Hudsonville, 616-202-6379. sondereatery.com. Breakfast, Lunch $$ WHITE FLAME BREWING CO. Small production brewery with taproom. Sandwiches, wraps, appetizers and a couple twists on the classic macaroni and cheese. Open daily. // 5234 36th Ave, Hudsonville, 209-5098. whiteflamebrewing.com.

Lunch, Dinner $-$$ THE WIN TAVERN A family-friendly restaurant offering fresh ingredients and cooked-to-order meals, including starters and salads, burgers, sandwiches, and steak and onion meals. It also offers a Sunday breakfast from 10 a.m.-1 p.m. with a build-your-own hash bar and more. Full bar. Open daily. // 7628 Georgetown Center Dr, Jenison, 734-6724. thewintavern33.com. Breakfast, Lunch, Dinner $$

Rockford Area BOSTWICK LAKE INN Menu includes steaks, pork, fish, chicken, mac and cheese, pizzas, sandwiches, soups and salads. Large deck. Full bar. Open daily. // 8521 Belding Rd, 8747290. thegilmorecollection.com/bostwick. Lunch (Sat-Sun), Dinner $$-$$$ BOULDER CREEK RESTAURANT Golf Club restaurant has varied menu. Golf course views from inside or deck. Serves alcohol. See website for seasonal hours. // 5750 Brewer Ave NE, Belmont, 363-1330, ext 2. bouldercreekgolfclub.com/ restaurant. Lunch, Dinner $-$$ CEDAR SPRINGS BREWING CO. German-style brewery features American pub and traditional Bavarian menu. Open daily. // 95 N Main St, Cedar Springs, 696-2337. csbrew.com. Lunch, Dinner $$ GRILL ONE ELEVEN American-with-a-twist menu, full-service bar and lounge. Open daily. // 111 Courtland St, 863-3111. grilloneeleven.com. Lunch, Dinner $$-$$$ HONEY CREEK INN Pub setting offers beyond pub fare and daily specials. Closed Sun. // 8025 Cannonsburg Rd NE, Cannonsburg, 874-7849. cannonsburgvillage.com.

Lunch, Dinner $-$$ HOT BOX BBQ Smoked brisket, pork, ribs, chicken, brisket and more. Closed Sun. // 110 Courtland St, 951-7160.

Facebook. Lunch, Dinner $$

$ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

MARINADES PIZZA BISTRO Wood-fired pizzas, salads, pastas, sandwiches. Michigan craft beer. Catering. Open daily. // 109 Courtland St, 863-3300. marinadespizzabistro.com. Lunch, Dinner $

of Michigan-made beer and cider. Happy hour specials available Mon-Fri. Open daily. // 2321 East Beltline Ave SE, 608-8825. 710 Monroe Ave NW, 512-5716. bigessportsgrill.com. Lunch, Dinner $-$$

PITA HOUSE Sami’s gyros, Middle East specialties. No alcohol. Open daily. // 1510 Wealthy St SE, 454-1171; 3730 28th St SE, 940-3029. thepitahouse.net. Lunch, Dinner $

RAMONA’S TABLE Gourmet sandwiches, salads, soups, burgers, small plates, homemade desserts. Farm-to-table specials. Michigan beers, wine. Kids menu. Open daily. // 17 Squires St Square NE, 951-7100. ramonastable.com. Lunch, Dinner $-$$

BRANN’S STEAKHOUSE & SPORTS GRILLE Famous sizzler steaks, small plates, sandwiches, salads, gluten-free and vegetarian choices, bar munchies.

Full bar. // 401 Leonard St NW, 454-9368; 3475 Fairlanes Ave SW, Grandville, 531-6210; 4157 S Division Ave, 534-5421; 5510 28th St SE, 285-7800. branns.com. Lunch, Dinner $-$$

REAL FOOD CAFÉ Fresh, locally sourced traditional favorites, scrambles and made-from-scratch baked goods; plus, soups, sandwiches and salads for lunch. Cash only. Closed Mon. // 2419 Eastern Ave SE, 241-4080; 3514 Plainfield Ave NE, 361-1808. Facebook. Breakfast, Lunch $

ROCKFORD BREWING CO. Located alongside Rogue River. Menu features wings, salads, gyros, burgers, as well as gluten-free, vegan and vegetarian options. Handcrafted brews on tap. Open daily. // 12 E Bridge St, 951-4677. rockfordbrewing.com.

Brunch (Sun), Lunch, Dinner $-$$ TIMBERS INN Appetizers to meat ’n’ potatoes fare in lodge-like surroundings. Full bar. Open daily. // 6555 Belding Rd NE, 874-5553. timbersinn.net. Lunch (Wed-Sun), Dinner $-$$ THIRD NATURE BREWING COMPANY Located near the White Pine Trail and the Rogue River, Third Nature Brewing is a rustic brewery and taproom offering “comfort foods” such as pizzas and hot sandwiches, as well as healthier options like power bowls and salads. Open daily. // 7733 Childsdale Ave. NE in Plainfield Township, 616-512-9314. thirdnaturebrewing.com. Lunch, Dinner $$

Multiple Locations ANNA’S HOUSE Breakfast, sandwiches, baked goods and exceptional desserts; dinner menu, too. No alcohol. Open daily. // 3766 Potomac Circle, Grandville; 3874 Plainfield Ave NE; 2409 East Beltline Ave SE, (866) 672-6627. annashouseus.com. Breakfast, Lunch $$ ARNIE’S BAKERY & RESTAURANT Breakfast, burgers and sandwiches. Menu includes extensive gluten-free, dairy-free and vegetarian options. No alcohol. Open daily. // 722 Leonard St NW, 454-3098; 2650 East Beltline Ave SE (Centerpointe Mall), 956-7901; 777 54th St SW, 532-5662; 34 Squires St, Rockford, 866-4306. arniesrestaurant.com. Breakfast, Lunch, Dinner $$ BAGEL BEANERY Bagel and coffee cafè offering healthy whole grain and sugary sweet bagels, breakfast and lunch sandwiches.

Magnum coffee. No alcohol. Open daily. Catering available. // 455 Michigan St NE, 235-7500; 2845 Breton Rd SE, 245-4220; 5316 Clyde Park Ave SW, 2499500. bagelbeanery.com. Breakfast, Lunch, Dinner $ BIG E’S SPORTS GRILL Sports lounge serving pizza, classic American appetizers and other entrées. Full bar includes a variety

FIRST WOK Mandarin, Hunan, Szechuan cuisine. Full bar. Open daily. // 2207 44th St SE, 281-0681; 6740 Old 28th St SE, 575-9088; 3509 Alpine Ave NW, 784-1616. firstworkgr.com. Lunch, Dinner $$ GRAND CONEY Classic diner offering custom hot dogs, traditional breakfast items and comfort foods. No alcohol. Open daily. Downtown location open 24 hours. // 809 Michigan St NE, 776-5580; 5121 28th St, 9303596; 6101 Lake Michigan Dr, Allendale, 895-9999. thegrandconey.com. Breakfast, Lunch, Dinner $ HERB & FIRE PIZZERIA Fast-casual atmosphere with Italian accent. Signature and create-your-own pizza options, flatbread sandwiches and salads. // 3180 44th St SW, Grandville, 773-1443; 2121 Celebration Dr NE, Suite 250, 7731895. herbandfirepizzeria.com. Lunch, Dinner $$ HOPCAT Crafted brews with some 50 beers on tap and 150 bottled. Full bar and creative fare, including sharables, signature fries, burgers, wraps and more. Open daily. // 25 Ionia Ave SW, 451-4677; 84 W. Eighth St in Holland, 965-9780; 2183 East Beltline Ave NE. hopcatgr.com. Lunch, Dinner $-$$ MORNING BELLE This “garden-themed” brunch spot is part of Meritage Hospitality Group. Its menu features breakfast entrées; lighter options, such as salads and grain bowls; glazed doughnut waffles; specialty beverages, such as freshly squeezed orange juice and breakfast cocktails; and more. Limited bar. Open daily. // 1600 East Beltline Ave NE, 301-8171; 434 Bridge St NW, 855-6907. morningbellebrunch.com. Breakfast, Lunch $$ MUDPENNY Coffee bar with all-day breakfast, sandwiches, burgers and salads. Catering available. Closed Sun. // 570 Grandville Ave SW, 259-5353; 496 Ada Dr SE, 2595353. mudpenny.com. Breakfast, Lunch, Dinner $ PEPPINO’S PIZZERIA AND SPORTS GRILLE Italian/American menu. Full bar. Open daily. // 130 Ionia Ave SW, 456-8444; 1515 Eastport Dr SE, Kentwood, 554-8880. peppinospizza.com. Lunch, Dinner $-$$$

$ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

RED GERANIUM Breakfast and lunch favorites, omelettes, pancakes and burgers. No alcohol. Open daily. // 6670 Kalamazoo Ave SE, 656-9800; 5751 Byron Center Ave SW, 532-8888. redgeraniumcafe.com.

Breakfast, Lunch $ SUNDANCE BAR & GRILL Southwestern-infused cuisine, margarita bar. Open daily. // Waters Building, 151 Ottawa Ave NW, 776-1616; 5755 28th St SE, Cascade, 956-5644. sundancegrill.com.

Breakfast, Lunch, Dinner (Mon-Sat) $$ TACOS EL CAPORAL Mexican fare, with menudo Sat and Sun. No alcohol.

Open daily. // 1260 Burton St SW, 246-6180; 1717 28th St SW, 261-2711. Breakfast, Lunch, Dinner $ TACOS EL CUÑADO Fajitas, tacos, burritos and other Mexican fare.

No alcohol. Locations are individually owned and operated. // 1342 Grandville Ave SW, 452-1266; 455 Burton St SW, 248-9099; 1024 Bridge St NW, 475-800. Lunch, Dinner $-$$ THE OMELETTE SHOPPE Fourteen signature omelettes, selection of quiches and baked goods. No alcohol. Open daily. // 545 Michigan St NE, 726-5800; 1880 Breton Rd SE, 726-7300. omeletteshoppe.com. Breakfast, Lunch $ UCCELLO’S RISTORANTE, PIZZERIA & SPORTS LOUNGE Italian specialties, including pizza, entrées, burgers, sandwiches. Full bar. Open daily. // 122 Monroe Center NW, 773-1687; 2630 East Beltline Ave SE, 954-2002; 3940 Rivertown Pkwy SW, Grandville, 249-9344; 4787 Lake Michigan Dr NW, Standale, 735-5520; 8256 Broadmoor Ave SE, Caledonia, 891-1100; 19 N Main St, Rockford, 866-0666. uccellos.com. Lunch, Dinner $-$$ VITALE’S PIZZERIA Multiple locations serving pizza, pasta and more from family recipes. Full bar. // 6650 E Fulton St, 676-5401, vitalesada.com; 5779 Balsam Dr, Hudsonville, 662-2244, vitaleshudsonville.com; 834 Leonard St NE, 458-8368, theoriginalvitales. com; 3868 West River Dr NE, Comstock Park, 7845011. vitalessportsbar.com. Lunch, Dinner $-$$

GR M AG .CO M

75

gr gems / histo y

Women and Prohibition Local women worked for and against Prohibition.

BY JULIE TABBERER, GRAND RAPIDS PUBLIC LIBRARY

A colorized image (top) from the Dorothy Keister papers shows women and children advocating for Prohibition in Grand Rapids. The map (right) shows which Michigan counties were wet or dry as of 1907.

76

As Prohibition played out in Grand Rapids, local women were active on both sides of the issue. The Women’s Christian Temperance Union (WCTU) was a major player, advocating for both moral and legal temperance. Grand Rapids women like Mary E. Bodwell, Rev. Etta Sadler Shaw, Emma Ford and Lydia Kellogg Boise gave speeches, published articles and advocated for changes in state legislation.

Later, the Women’s Organization for National Prohibition Reform (WONPR) pushed to abolish Prohibition. On April

G R A N D R A P I D S M AGA Z I N E / O C TO B E R 2 0 2 0

11, 1933, Michigan was the first state to ratify the 21st amendment, repealing Prohibition. Leaders in the WONPR were recognized for their part in the effort, including Grand Rapids native Dorothy Smith McAllister, who went on to become the director of the Woman’s Committee of the National Democratic Party. In Grand Rapids, she had the honor of being the first person to legally purchase alcohol after the repeal of Prohibition — her bottle of champagne was handed over the counter by Mayor John D. Karel.

The battle over liquor laws stretched over decades, from the formation of the WCTU in 1874, to national Prohibition starting in 1920 and ending in 1933. During that time, women advocated for and against Prohibition, exercising their right to be heard and to effect change. They remind us of our responsibility to speak on issues today.

PROTESTING, MAP COURTESY GRAND RAPIDS PUBLIC LIBRARY

Special Advertising Section

BUSINESS SHOWCASE

Metro Health Adds Robotics to Expertise for Early Diagnosis of Lung Cancer

A new, state-of-the-art robotic tool allows Metro Health – University of Michigan Health to diagnose lung cancer at earlier stages, which is key to improving survival from the No. 1 cause of cancer death in the United States.

Although the availability of lung cancer screening has led to improvements in the early detection of cancers, a biopsy is required to diagnose early-stage cancers, which are usually very small and located in hard-to-reach parts of the lung.

Metro Health is addressing that challenge with the region’s first use of the Ion platform, a robotic-assisted bronchoscopy tool for faster, more accurate, and minimally invasive biopsies. The robot’s shape-

sensing technology allows interventional pulmonologist Dr. Mounir Ghali to precisely guide a thin catheter through the patient’s mouth into the airway tree, and safely perform a biopsy even in the smallest and most remote regions of the lung.

The procedure takes an hour or less.

Patients go home after they recover from the anesthesia, and typically can return to work the next day.

“Historically, most cancer diagnoses were late,” Dr. Ghali says. “When we’re able to detect, diagnose, and treat sooner, we can help a patient outlive the cancer.”

The Ion robotic bronchoscopy uses an existing CT scan of the lungs to generate a three-dimensional map to the target

area. With a computer acting as a GPS and a vision probe allowing a real-time view inside the airway, the physician guides a 3.5-millimeter catheter along the path.

The catheter’s narrow diameter and maneuverability allow it to safely twist though tight corners, reaching all segments of the lung. (The Ion is compatible with existing equipment, including cone-beam CT equipment designed to support realtime bronchoscopic navigation.)

Once the target is reached, a needle inside the catheter collects the biopsy.

“The Ion system offers significant advantages to previous bronchoscopy technology,” says Metro Health CEO Dr. Peter Hahn, a pulmonologist. “This exemplifies our constant efforts to improve options for patients facing the possibility of lung cancer. Not only is Dr. Ghali a boardcertified, fellowship-trained interventional pulmonologist, he’s now equipped with the most advanced tool available for a fast, safe, and accurate diagnosis.”

As part of the Cancer Network of West Michigan, a regional collaboration with Mercy Health and Michigan Medicine, Metro Health is committed to innovation that provides hope for people who are facing cancer.

Dr. Terrance Barnes, who leads the lung cancer program for Metro Health, says that “with the combination of lung cancer screening and improved diagnostics, including the Ion robot, we have the opportunity to identify and diagnose lung cancers earlier, improving patient outcomes.”

Dr. Barnes says patients with questions about their risk factors should talk to their physician, or explore the information on Metro Health’s website. 

Metro Health University of Michigan Health Pulmonary Medicine 2122 Health Dr. SW, Ste. 220 Wyoming, MI 49519 616-252-5220 metrohealth.net

2640 REEDS LAKE COURT SE — EAST GRAND RAPIDS

P R O M I N E N T LY R E P R E S E N T I N G T H E F I N E S T I N G R A N D R A P I D S R E A L E S TAT E F O R O V E R 3 0 Y E A R S Katie-K Team 616.291.3552 Katie@Katie-K.com 1555 Arboretum Dr. SE, Suite 101, Grand Rapids, MI 49546 | Each Office is Independently Owned and Operated