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Advertising supplement

2010-2011

GRAND RAPIDS

Restaurant Authority West Michigan’s most comprehensive dining listings, over 400 local restaurants, in all new categories. Now in every issue!

Highly respected and objective dining reviews. For over 30 years, Grand Rapids Magazine has presented the

most prestigious annual dining awards in the industry.

Monthly “2-for-1” dining coupons for some of the finest restaurants in West Michigan.

Our readers are the most discriminating diners in the region.

Call (616) 459-4545 to subscribe or advertise. www.grmag.com

Advertising Supplement

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six.one.six

14 Tre Cugini

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Peppino’s Pizza

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Rock Fire Grille

15 Uccello’s Ristorante, Pizzeria & Sports Lounge

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Leo’s

10 Spinnaker Restaurant and Lounge 11 The Grill at 1913 Room 12 Vitale’s of Ada 13 Shiraz Grille

16 Bentham’s 17 The Grille at Watermark 18 Reds on the River 19 Panera Bread 20 Louis Benton Steakhouse 21 Pearl Street Grill 22 Directory

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Advertising Supplement

A Guide to Dining out

The joy of food The featured dining destinations in our annual Restaurant Guide offer a medley of tastes, textures and culinary flair. We enjoy preparing this Guide in the same manner each chef created the mouth-watering temptations provided within. We invite you to explore restaurants you’ve not yet visited as well as re-unite with friends at establishments you’ve come to call favorites.

istockphoto.com/Cardston; WillSelarep (opposite page)

by B r en da Co o k e | P h oto g r ap h y by J o h n n y Q u r i i n

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“West Michigan restaurants inspire us to make dining a special occasion, rather than wait for a special occasion to inspire a meal out.” — Lisa Jensen

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Advertising supplement

six.one.six See directory in the back for location (616) 242-1448 | www.ilovethejw.com

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RADIATING AN INVITING cosmopolitan vibe that infuses come-as-you-are comfort into big city cool, JW Marriott’s signature restaurant six.one.six maintains a cutting-edge focus on freshness. “We’re really very non-typical,” said executive chef Andrew Voss, noting that historically, resAbove: summer garden salad. roasted and pickled taurants within corporate hotels beets. radish. Cultured butter. greens and herbs. Black olive “soil.” Below: la Quercia speck wrapped quail. have earned perceptions of being early summer succotash. White bean puree. un-adventurous. “But people are Huitlacoche. Cilantro oil. starting to realize what we’re all about.” menus fresh, as well as us fresh as chefs.” Well-rooted in Amway Hotel corp.’s camaraderie in the kitchen extends world-renowned standards of excellence, to patrons beyond six.one.six’s upscale six.one.six’s unique name underscores casual dining room and inviting outdoor its commitment to serving locally grown, Jdek (complete with fireplace, lounge top-quality fare, hand-chosen from re- sofas and heaters) to the chef Lab, an gional producers including trillium Ha- interactive culinary bar. Hosting up to ven Farms, Mudd Lake Farms and otto’s 17 guests in counter seats that open to chicken to name a few. Voss, chef De the kitchen, this friendly setting encourcuisine Joel Wabeke and chef Lindsey ages conversation with the venue’s culiVandentoorn also harvest a fresh variety narians as they prepare food and offer of heirloom vegetables and herbs from an amuse-bouche, complimentary bitethe JW’s own bountiful urban garden sized appetizers chosen by the chef. overlooking the Grand River. “We incorporated the amuse-bouche “We pride ourselves on being sur- into our dining experience because we rounded by a very diverse culinary staff want guests to feel comfortable asking that’s just as passionate as we are about us about the local farms we use, to ask high quality cuisine,” Voss said. “shar- questions about their own gardens and ing a new concept with a member of our about menu items,” Voss said. “People team who can not only execute our vi- enjoy themselves when they’re learning sion but takes ownership of it keeps our — and we enjoy introducing them to so many amazing local farms and products that are right at their fingertips.” 

L O C AT E D I N T h E j w m A r r I OT T g r A N D r A p I D s 2 3 5 LO u I s sT r E E T N w grAND rApIDs mIChIgAN 49503 6 1 6 . 24 2 . 1 4 4 8

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I LOv E 61 6 .CO m

Advertising supplement

Peppino’s Pizza See directory in the back for location (616) 456 –8444 | www.peppinospizza.com

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THOUGH FEW LOCAL restaurants are as steeped in tradition as Peppino’s, which was established in 1976, Peppino’s has also managed to establish itself as a fresh, urban hotspot. With full-service sit-down pizzeria and sports bar restaurants in downtown Grand Rapids and Allendale, and several takeout locations, Peppino’s features third generation sicilian “house specialty” recipes that originate in the founder’s family. specialty dishes include chicken spiedini, chicken Marsala, Peppino’s Famous Lasagna, the taste of Italy sampler, hand-cut steaks and baby back ribs. chef Matthew sadowski is a 2003 graduate of the GRcc culinary school, and he joins Peppino’s after seven successful years as chef at Watermark country club. At Peppino’s, the marina sauce, pizza sauce and pizza dough are made fresh daily, in-house. “We grind and season our own sausage. We hand cut all of our steaks. We have fresh, local produce brought in daily,” said coowner Kurt suidinski. Peppino’s is anything but a stuffy, old fashioned Italian-style restaurant: their downtown location is the area’s

largest sports lounge, featuring live music and 50 HDtVs. Located at the corner of Ionia and cherry, the downtown GR location is 10,000 square feet of relaxed sophistication, with high ceilings, a lounge area with leather seating and a fireplace. concrete bar tops, floors and bathroom sinks, stainless steel chairs and wood tables complete the upscale urban vibe. Diners may wish to stay in their A loaded hand-tossed original peppino’s deluxe and booths, each outfitted our signature Black pan deep dish. with its own tV. the main bar or the bar on the Upper Deck are ideal become a hotspot for families that locations to peruse the 32 taps, which are going to arena events because we feature long-standing favorites and are kid friendly and affordable,” reintriguing craft beers, the offerings marked suidinski. Peppino’s is open for lunch, dinner from the full bar and the wine list. Peppino’s is also the perfect choice and late night dining; takeout, delivery for in-house events, private parties or and curbside pickup are available. An catered affairs, and they are known extensive buffet is available at lunch.  for their live entertainment. “We have

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Advertising supplement

Rock Fire Grille See ad for restaurant location (616) 977-9900 | www.rockfi regrille.com

Coconut curry crusted Sashimi grade yellow fin tuna served with red pepper infused sticky rice, chili ginger seared vegetables and passion fruit pan sauce

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ROCK FIRE GRILLE, one of Grand Rapids’ enticing new restaurants celebrates their one-year anniversary in september. Located on east Paris just a half mile south of cascade Road, this destination offers patrons a deliciously tempting menu in a comfortably relaxed environment. Rock Fire Grille is open for lunch and dinner and has a lively happy hour with specials every day of the week. Unwind with one of the daily drink specials while getting acquainted with their cheery staff and then get ready for a fabulous meal at Rock Fire Grille. the superb food is due to executive chef Dan niles and his talented staff. together, this team creates seasonal menus throughout the year, giving a fresh twist to the specialties they’re known for —

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steaks, seafood, pasta and wood-fired pizza. Featured entrees bring the regulars back for something different, such as their grilled chicken stuffed with serrano ham and gruyere, then basted with a tangy honey Dijon glaze served over roasted corn and black bean risotto cake topped with apricot chutney. seafood can get delightfully dressed up at Rock Fire Grille too, with coconut curried tuna, a filet of coconut curry crusted sashimi grade yellow fin tuna served with red pepper infused sticky rice, chili ginger seared vegetables and passion fruit pan sauce. or Blackened Grouper, a cajun dusted grouper pan seared and oven roasted, served with mango beure blanc and granny smith apple-sweet potato hash. Depending on the occasion, Rock Fire Grille is the ideal spot for private meetings and parties. semi secluded dining areas are available for small groups when some privacy is desired, and for special events Rock Fire Grille’s event manager will help you create the perfect setting in their banquet center for bridal showers, anniversary parties or corporate events. there’s always something happening at Rock Fire Grille! 

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Leo’s See ad for restaurant location (616) 454-6700 | www.leosrestaurant.com

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FINE DINING FOR EVERY DAY is Leo’s hallmark. this year, downtown GR’s much lauded and loved seafood destination celebrates its sixth anniversary — and the distinction of winning Grand Rapids Magazine’s “Restaurant of the Year” three years now — with gratitude for its ever-growing base of loyal guests. that the venue consistently earns applause from the readers of Grand Rapids Magazine — from Best seafood Restaurant and Best Bartender, to Best chef and Best Downtown Restaurant — makes it official: Leo’s has stolen the hearts of the local clientele. But it’s not good food alone that makes Leo’s such a great restaurant. It’s also the staff’s commitment to total guest satisfaction. owners Leo and Amy Beil understand the importance of considering every aspect that influences the dining experience, from a spacious dining area to bathrooms with plenty of privacy. “success rests on a foundation of unflinching quality, honest value and attentive service,” says Leo Beil. Leo’s offers dishes that are made from scratch and cooked by staff ad-

hering to tested recipes: From sauces to soups, bread to desserts, everything is made on site. While the menu boasts a wide variety of only the freshest, never frozen, seafood, those whose tastes incline towards meat, poultry or pasta will find plenty to tempt them, too. But the special-occasion cuisine, ambience and service don’t mean prices out of reach for daily dining. Leo’s offers a variety of entree selections unA classic dish from spain which combines rice, der $20. It’s also ideal as a lunch vegetables, sausage,poultry, fish & shellfish simmered together with saffron. Ours features a risotto base destination, with a tempting with sauteed mushrooms, onions, bacon, garlic, range of salads and sandwiches broccoli, baby carrots, green beans, red & green to complement the mix of enpeppers, italian sausage, chicken, littleneck trees that are available both at clams, mussels and salmon. lunch and dinner. some guests even choose to compose their meal enA well-trained, attentive staff that tirely of Leo’s delicious appetizers. gives gracious service; elegant, yet no matter what time of day or warm and comfortable ambience; and night, the restaurant’s spacious bar, el- a creative menu that’s based on the egant décor and big city views make for highest standards of quality and taste: a comfortable environment. the wine All of them combine to make Leo’s the list is diverse, and the acoustics, table everyday downtown destination for placement and flow of design ensure fine dining. It’s no wonder Leo’s has that private conversations remain pri- developed such a loyal following.  vate.

“Restaurant of the Year”

Grand Rapids Magazine 2006, 2007 & 2009 “Dining Awards”

“Best Seafood Restaurant”

Grand Rapids Magazine 2006, 2007, 2008, 2009 “Readers Poll”

Leo’s invites you to a one-of-a-kind dining experience!

“A great place to take out of town guests. Ambiance and atmosphere is great for business and a date – and everything in between.” – Grand Rapids Magazine

60 Ottawa NW | Downtown Grand Rapids 454.6700 | www.leosrestaurant.com 9

Advertising supplement

Spinnaker Restaurant and Lounge See ad for restaurant location (616) 957-1111 | www.thespinnakergr.com

R E S TA U R A N T & L O U N G E

Sunday Brunch Buffet 10:00 am - 2:00 pm

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Fresh seafood from the Atlantic, Pacific, Gulf Coast and Great Lakes. Private dining areas featuring our popular Captain’s Table and the Cove. Breakfast, lunch and dinner served daily.

Spinnaker Lounge, separate from the restaurant, offers a full menu for all meals. Banquet facilities available for up to 300 guests — call our catering professionals to discuss your next special event. Special sleeping room packages available.

4747 28th Street at Patterson 616.957.1111 www.thespinnakergr.com www.grandrapids.hilton.com 10

WITH A HISTORY now spanning three decades, spinnaker Restaurant — harbored within the 28th street-based Hilton Hotel — has established itself as the place to sail into for memorable dining experiences and unsurpassed seafood. Putting an eco-friendly emphasis on the use of sustainable fish, executive chef Michael Peacock and his skilled culinary team create imaginative daily specials prepared only with the freshest catches flown in daily from the Atlantic and Pacific oceans and from the Great Lakes. House specialties include cedar Plank Wild Alaskan salmon brushed with mango bourbon BBQ sauce, Alaskan King crab, Maryland crab cakes and Red snapper soup. For landlubbers, spinnaker also serves a savory new York strip, tender Filet Mignon, or GR’s finest “cowboy steak.” selections may be ordered oscar, sardi, or Black & Blue style, and complemented with spinnaker’s well-rounded global wine list and

full-service bar. new additions to the fare in the last year include a Friday night buffet: endless snow crab clusters, and a saturday night buffet: Prime Rib and Pasta. In May 2010, they began a Fresh carved Market Lunch Buffet, which runs Monday through Friday from 11 a.m. to 1 p.m. And, Grand Rapids Magazine readers have repeatedly lauded spinnaker as the “Best of the Best” when it comes to sunday Brunch: savor this extensive spread, which features cooked-to-order omelets, five hot dinner entrees, carved roast beef, smoked salmon, eggs benedict, fresh waffles, cheese rolls, a full salad bar and more. With recent updates to their look and décor, spinnaker’s casual yet elegant atmosphere is ideal for hosting special events. the adjacent spinnaker Lounge offers cozy booths, leather couches and a relaxing fireplace, and sports fans will revel in the multiple flat screen tVs.  Blackened Walleye with Roasted Corn Salsa.

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The Grill at 1913 Room See ad for restaurant location 616-774-2000 | www.Amwaygrand.com

Left: prime Filet of Beef tenderloin with a pistachio Crust and stilton Cream. Below: grilled Berkshire pork Chop with sweet potatoes and Apple-Cherry Chutney the side dish visible in the background is slow roasted roma tomatoes with thyme and garlic

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FOR 25 YEARS, the Grill at 1913 Room has delighted downtown diners and Amway Grand Hotel guests with top-notch food offered in a relaxed atmosphere. overlooking Monroe Avenue in the heart of downtown Grand Rapids, patrons may come for the fresh urban vibe, but they stay for the food. the Grill at 1913 Room is a steak house that specializes in Prime Grade Beef and jet fresh seafood. chef christian Madsen, who is the chef de cuisine of the Five Diamond Award winning restaurant the 1913 Room, also oversees the Grill. Under Madsen’s experienced eye, the Grill at 1913 serves only the finest cuts of beef, lamb, veal and pork. Guests at the Grill can complete their meals with a selection from the excellent

wine list. If oenophiles aren’t ready to commit to an entire bottle of wine, or they’d like to sample a few different styles, they will certainly appreciate the 30 glass pours available. A full bar with a specialty cocktail menu is also on offer. From the first bite to the last sip, it’s all served in a comfortable and inviting setting. A huge draw for those looking for the perfect lunch spot downtown, a luncheon buffet features an array of salads, breads, soups, and roast beef and poultry carved to order. the restaurant also features pasta and stir-fry stations with fresh vegetables, meats or seafood and unique sauces. the lunch buffet is offered from 11:30 am until 2 pm, Monday through Friday. For lunch or dinner, the Grill at 1913 has complimentary valet or self-parking available. 

Take a stroll over to the best steakhouse in the city—for lunch. The Grill at 1913 offers an amazing luncheon buffet spread with its array of salads, breads, soups, and roast beef and poultry carved to order. Not to mention pasta and stir-fry stations with fresh vegetables, meats or seafood, and unique sauces. Stop in for lunch today and leave exquisitely satisfied.

Grand rapids, MichiGan aMwayGrand.coM 616.774.2000

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CHEF’S DAILY SPECIALS & AUTHENTIC ITALIAN DISHES | EXPRESS LUNCH BUFFET (AVAILABLE MON - FRI) NTN TRIVIA AVAILABLE IN SPORTS PUB | LIVE JAZZ AND BLUES ON SELECTED THURSDAY NIGHTS

Vitale’s of Ada See ad for restaurant location (616) 616-5401 | www.vitalesada.com

PIZZA AND A WHOLE LOT MORE!

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Above: grilled Blue prawns, angel hair aglio olio. Below: Cornmeal-crusted whitefish, oven-dried tomatoes, green beans, roasted potatoes, sage brown butter.

Open 7 Days 400 Ada Dr. SE (in the Thornapple Village) www.vitalesada.com 676-5400 12

AT VITALE’S OF ADA, the longstanding tradition of providing West Michiganians with the very best of Italy’s multiregional cuisine extends well beyond the tempting menu. of course, there are the generous portions of Italian food, made from scratch and from secret sicilian family recipes. Yet the warm hospitality and social connectivity that can only be experienced around the table is another unmistakable facet of Vitale’s of Ada. owners Angela and Joe Polizzi and their accomplished staff have truly made this Vitale’s location a retreat from the ordinary. From traditional entrées with signature sauces to delectable desserts, they carry on the Vitale family’s reputation for legendary food and service, all while making you feel like part of their own extended family. no culinary detail is overlooked, from Vitale’s own made-on-site mozzarella and sausage, to the inspired, imaginative weekly specials and desserts. From fresh seafood to fois gras to créme bru-

lee, Vitale’s guests look forward to the imaginative weekly offerings. open seven days a week, Vitale’s of Ada offers a generous lunch buffet that is a staple for area business people. they also offer take-out, pick-up and full service drop-off catering. And, we’d be remiss not to mention that Grand Rapids Magazine’s voters named Vitale’s “Best Pizza” six years in a row. Whether it’s a glass of wine with dinner or a beer while watching the game on multiple large tV screens, the full bar and daily happy hour are sure to please. In fact, the casual, comfy bar, which is a replica of Ada’s covered bridge, is almost a reason in itself to visit. the restaurant itself is smartly designed in the trattoria style of modern-day Italy, with a homey, welcoming atmosphere. It’s where the old World meets the new. certainly Ada’s best-kept secret, Vitale’s of Ada is a must-see and a musttaste! 

Advertising supplement

Shiraz Grille See ad for restaurant location (616) 949-7447 | www.shirazgrille.com

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TUCKED AWAY ON the northwest corner of Breton and 28th street, one mile west of Woodland Mall, shiraz Grille is a jewel of a restaurant ready to greet guests with its authentic Persian décor, warm, classy ambiance and relaxed lighting, all awash with a selection of Persian music that crosses all language boundaries with its expression. shiraz Grille offers fine Persian dining with selections that include gourmet kabobs, a variety of Persian rice dishes and khoreshes (delicate stews/sauces), as well as vegetarian or vegan entrees. While each one of shiraz’s offerings is unique, their lamb shank entrée remains a diner favorite. owner/chef Ali Ghebleh

Fine Persian Cuisine

works along with his lead chef Mccoy, creating each entrée from scratch, using only the freshest of ingredients. After dinner, a Persian ice cream made by the owner and featuring rosewater and pistachio is the perfect temptation. Iranian-born owner/chef Ali Ghebleh achieved his MBA from central Michigan University and has since made his home here in West Michigan for the past 31 years. With a love of cooking for friends and family and hosting dining events, Ghebleh attended GRcc’s culinary Institute to enhance his culinary knowledge prior to pursuing this endeavor. After four years of planning, he opened shiraz Grille in 2009. “through shiraz Grille, I feel that I am able to share with the guest not only the food from my home country, but the culture, history and customs as well,” said Ghebleh. While the food is certainly transporting, patrons are also immersed in the culture of the Middle east thanks to belly dance performances and regular live violin and guitar music. In addition to the truly authentic Persian cuisine, diners also get an “educational” experience regarding the culture and traditional foods.

 Corporate and private lunch meetings welcome.  Open fire-grilled kabobs  Unique variety of rice and vegetarian dishes

 Refined gourmet stews

 Full bar with unique martinis and a large wine selection

“Where you will find cultural richness intertwined with small-town ambiance.”

OPEN TUESDAY - SUNDAY 4 TO 10 PM. CLOSED MONDAY OPEN FOR LUNCH AFTER LABOR DAY Left: saffron/lemon marinated Cornish hen and tenderloin kabob with flat bread, cheese, herbs/ vegetables and persian rice. Above: persian tea with pistachio Baklava and Ali’s famous saffron ice cream.

2739 BRETON ROAD SE ~ GRAND RAPIDS, MI 49546 ~ Phone (616) 949-7447 For full menu & upcoming events visit

www.shirazgrille.com 13

Advertising supplement

Tre Cugini See ad for restaurant location (616) 454-0000 | www.trecugini.com

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TRE CUGINI STANDS ready to educate the palates of those willing to discover the true nature of fine Italian cuisine. owner Adriano Moscatelli and chef Joe Frizzell pride themselves on tre cugini’s made-from-scratch menu that stretches from the soups, stocks and sauces to the breads, pastas and desserts.

peppercorn crusted Chilean sea bass served with a watercress salad and finished with chive oil.

tre cugini’s pesce (seafood) selections include a variety of succulent fresh fish dishes such as sautéed chilean sea bass with tomato, olives and fresh herbs finished with white wine, and grilled mixed seafood skewer with jumbo shrimp, salmon, sea scallops and swordfish House made crepes filled with amaretto mousse and brushed with lemon olive garnished with a raspberry sauce. oil. carne (meat) entrees are special, of a stylish Italian courtyard, and outwith dishes like pan-seared veal chop, standing service is delivered with the and pan-seared prime tenderloin filet strictest attention to detail. the adin gorgonzola cheese sauce. And, of jacent catering facility, La scala procourse, tre cugini offers primo pastas vides a distinctively unique venue for such as handmade potato dumplings celebrations and private parties from with mascarpone, gorgonzola, fon- 20 to 200. the well-appointed patio tina and parmesan cheeses, as well as offers front-row seats to Monroe cenextraordinary risotto selections and ter activities from warm spring days spectacular desserts. Across the board, through autumn. daily chef creations take advantage of Located on Monroe center street the freshest seasonal offerings. in the core of the city, tre cugini becktre cugini’s full cocktail bar in- ons with an authentic, upscale Italian cludes an extensive wine list specializ- dining experience. Don’t be the last ing in regional Italian wines chosen to one in town to discover this local Italenhance every meal. the restaurant’s ian treasure.  cozy, neo-rustic décor is reminiscent

E T H N I C D I N I N G A WA R D

OF

E X C E L L E N C E 2007, 2008 & 2009

Grand Rapids Magazine Dining Awards

Authentic Northern Italian Cuisine in the heart of the city!

Come experience our extensive choices beyond the ordinary 122 Monroe Center Street, NW | Grand Rapids, MI 49503 P 616-235-9339 | F 616-235-9449 | www.trecugini.com 14

Advertising supplement

Uccello’s Ristorante, Pizzeria & Sports Lounge See ad for restaurant locations (616) 954-2002 | w ww.ucellos.com

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UCCELLO’S RISTORANTE IS well known to enthusiasts of all types. First, there are those who enjoy the taste of pasta imported directly from Italy and served with homemade sauces whose recipes date back for generations. second, there are the sports fans who revel in cheering for their teams on the HD big screens while eating some of the city’s finest pizza and appetizers. Grand Rapids Magazine readers have often recognized Uccello’s for having the Best Happy Hour and Best sports Bar, and one of the top three Best Pizzas in town. All of its grilled salmon with artichoke compote. pizzas are handmade, from the thick crusts to toppings both traditional and unique, like Uccello’s sig- lounge, where there are also pool tables, video games and large bar and cocktail nature Pizza. In addition to homemade specialty areas with high-top tables. Another section of the restaurant is pastas and authentic Italian entrées like stuffed chicken scallopine and Bruchet- the perfect place for relaxing family dinta Grilled chicken, Uccello’s offers ners. With live music on the patios durAmerican cuisine. their baby back ribs, ing the summer at the Grand Rapids and steaks, seafood, thick and juicy burgers, caledonia locations, Uccello’s patios are refreshing entrée salads, unique wraps, a famous gathering spot for after-work wet burritos and oven-baked submarine and weekend socializing, and their bansandwiches are not to be overlooked. All quet rooms are perfect for rehearsal dinmenu items are made from scratch by a ners, parties, and business meetings. open in their Grand Rapids locatalented culinary crew with eyes — and tions since 1996 and in standale and taste buds — for detail. For patrons craving the best sporting caledonia since 2005, Uccello’s is proud action available, Uccello’s is clearly far to be family owned and operated and to more than your average sports bar. each feature family recipes passed down from location has six to eight HD big screen generation to generation. “We always strive to give our guests tVs, flat screen tVs located throughout the bar and the dining room, and every more than they would normally expect,” seat has a great view for watching your noted owner Faro Uccello, “and to proteam in the big game. there are also 22 vide people with the opportunity to enbeers on tap, featuring Michigan mi- joy great food and the service to match. crobrews, and an impressive wine list. top quality should never be compro Hands-on activities like ntn trivia, mised in any area.” texas Hold ’em, Keno and free wireless Internet keep diners busy in the sports 15

Advertising supplement

Bentham’s See ad for restaurant location (616) 774-2000 | www.amwaygrand.com

I With casual ambience and attentive service, Bentham’s is the right place for hearty, savory meals.

616 . 77 4. 2000 L o c a t e d i n t h e l o b by l eve l of the glass tower in the Amway Grand Plaza Hotel A m wAy G r A n d . c o m

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INFUSED WITH NATURAL LIGHT by day, decadent with ambience by night from its prime location on the Grand River overlooking the Public Museum, come-as-you-are Bentham’s has been Amway Grand Plaza Hotel’s signature go-to dining destination no matter the occasion for more than two decades. “As the hotel’s full-service restaurant, serving breakfast, lunch and dinner along with in-room dining 365 days a year, Bentham’s is our chameleon,” said Assistant Food and Beverage Director Andrew Bowen of the relaxed, American bistro-style venue. “executive chef Mike Abram — who formerly ran the 1913 Room’s kitchen — has a long history with the hotel, and understands the fundamentals of what people in this area are looking for on the menu. His specialty is variety that’s in keeping with Amway Grand Plaza’s high standards, and it appeals to a broad-based clientele.” From hotel guests hungry for a good breakfast, the noon business crowd and families, to formally attired symphonygoers, Van Andel Arena patrons and city residents seeking a great, affordable meal, Bentham’s earns applause in the hotel’s Glass tower. Lighter fare ranges from crisp salads and flavorful soups to artichokestuffed spinach ravioli and pan-seared seafood cakes with mango chutney and basil chive oil. sandwich lovers can opt for favorites like

Above: grilled bistro steak with borsin mushroom cream sauce, avocado whipped potato and broccolini. Below: modern Cobb salad. romaine lettuce, cherrywood smoked ham, applewood smoked bacon, tomatoes, turkey breast, croutons, maytag Blue cheese, avocado and an egglands Best egg.

grilled Portobello, baked focaccia and all-American burgers. Bentham’s signature entrées include beef tenderloin tips, grilled Atlantic salmon, pretzel-crusted Great Lakes walleye and roasted chicken breast to please an array of palettes. Indulge in a sumptuous dessert afterward: Amway Grand Plaza’s sweet creations may only be topped by Bentham’s even sweeter, attentive service. 

Advertising supplement

The Grille at Watermark See ad for restaurant location (616) 949-0570 | www.watermarkcc.com

grilled mahi mahi served with an oven roasted cannellini bean, red onion with wilted spinach and tomato salad drizzled with roasted shallot tomato vinaigrette.

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NESTLED WITHIN Watermark country club’s scenic and relaxed surroundings, the Grille at Watermark consistently wins Grand Rapids Magazine Dining Award recognition — something frequent guests will largely attribute to the talent and direction of executive chef eric chaitin, his gifted culinary team, and the memorable casual dining experience this dedicated staff is proud to provide. the gracious venue’s smartly decorated, beautifully lit dining room — anchored by a massive fireplace that separates the Grille into inviting spaces framed with warm wood — has recently been remodeled, featuring a new member’s lounge and relocated, expanded bar. More intimate rooms in this open-tothe-public restaurant also allow patrons a quieter retreat in which to enjoy great food and service that feels “members only.” And, Watermark’s outdoor patio is one of the region’s largest, offering guests tranquil, meticulously landscaped

golf course views. chef eric always looks forward to having you try his latest seasonal menu, on which he’s continuously working. the Grille’s very accommodating, all-purpose fare focuses on innovative, American eclectic cuisine that provides diners with the best the market has to offer, whether that be copper River salmon direct from Alaska, chicago cut prime beef or a Michigan cherry vinaigrette. Available throughout the day in both the dining room and lounge, the Grille’s menu ranges from a casual selection of small plates and specialty wood-fired pizzas to elegant dishes. special dining requests are readily obliged, demonstrating the staff’s commitment to exceed expectations. Guests also enjoy an ample assortment of wines, spirits and inhouse made desserts. Beyond Watermark, chaitin is developing cuisine for the Fire Rock Grille, a new venue opening April 2010 at stoneWater country club under the Watermark Properties umbrella. While this restaurant currently undergoes construction, along with a new banquet facility, chaitin looks forward to bringing Fire Rock the same casual and award-wining small plates, innovative tableside cooking and wood-fired pizzas, as well as a variety of fresh seafood at surprisingly affordable prices. Watch for its opening in early 2010. 

s u o i c i l e D 3 W at e r m a r k P r o P e rt i e s P r e s e n t s

Options...

Watermark Properties provides three delicious dining options in the Grand Rapids area. Relax in a casual bistro-style restaurant, bar or dine outside on one of our patios while enjoying affordable, fresh, award-winning cuisine. Dine with family or friends and take in the beautiful golf course views.

at

W AT E R M A R K

5500 Cascade Rd., Grand Rapids, MI 49546 616.949.0570 | www.watermarkcc.com

7177 Kalamazoo Ave., Caledonia, MI 49316 616.656.9898 | www.stonewatercc.com

624 Port Sheldon Rd., Grandville, MI 49418 616.457.1100 | www.sunnybrookcc.com

Open to the Public! 17

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Michigan’s #1 Outdoor Dining is calling you …

Reds on the River See ad for restaurant location (616) 863.8181 | www.reds-live.com

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PERCHED ON THE BANKS of the Rogue River in downtown Rockford, Reds is a relative new comer to the dining scene, but make no mistake, it’s no rookie. Winner of GR Magazine’s 2007 Best new Restaurant and 2008 and 2009 Fine Dining Awards, Reds’ exceptional food, service and ambience fuse to create a dining experience like no other. executive chef Glenn Forgie and his team put their hearts and souls into the place, making sure that Michigan’s #1 outdoor dining venue (awarded by opentable.com) goes above and beyond its picturesque location. Reds is known for its aged, handcut steaks, prepared on an 1800-degree broiler and served sizzling at the table. other chef classics include freshly prepared pan-seared scallops, roasted rack of lamb, pork tenderloin, eight-layer lasagna, jambalaya, and fish flown-in daily, including the ever popular halibut and, tuna, and salmon. Gourmet salads, creative appetizers and sharable small plates, along with delectable desserts and an extensive wine list keep fans coming back.

green peppercorn Crusted salmon with gruyere potato gratin with wilted greens and a fresh tomato and basil relish.

Manager Paul Goebel notes: “Reds has something for everyone — a fun, expansive deck over the Rogue River to kick back and relax … our expanded bar for burgers, beers, and happy hour … and a true scratch kitchen for lunch, dinner, cooking/wine school, or private business meetings or parties.” 

8 E. Bridge Street Downtown Rockford

616.863.8181 www.reds-live.com

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pan seared Alaskan Halibut with mashed sweet potatoes, wilted greens and a smoked tomato and bay shrimp cream sauce.

Advertising supplement

Panera Bread See directory in the back for locations www.panerabread.com

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THIS IS AN invitation… Panera Bread invites you in to smell freshly baked artisan breads, indulge your appetite, and make yourself comfortable. It’s an invitation to come enjoy handcrafted loaves of bread, made with care from fresh dough and pulled straight from the oven this morning; to try inventive hot and cold sandwiches or hearty soups that warm you from the inside out — any time of day — to savor hand-tossed salads with preservative-and-antibiotic-free, all-natural chicken; to feel good about kids’ meals created with select organic and allnatural ingredients and a menu that offers 0 grams of trans fat … But it’s not just an invitation to eat. It extends beyond the fresh and flavorful food. You are invited to come in and unwind — at a spacious booth with a group of friends, in a big leather armchair by a toasty fireplace, or at a table where you can work with soft lighting and free Wi-Fi. this is an invitation to linger as long as you like — with your coworkers for lunch, your family for dinner, or all by yourself any time of the day. Grand Rapids’ seven Panera Bread locations of-

panera Bread offers several varieties of fresh baked bread made daily every morning.

communities, including its Holland and Grand Haven sites, donating unsold baked goods to local hunger relief efforts. Its passion for giving diners better choices for honest, real food in welcoming surroundings is never-ending. Accept this invitation and see for yourself. no RsVP required. 

fer all of this and more, including Via Panera catering services that provide fresh-baked bagels and pastries in the morning and unique, delicious salads and savory sandwiches at lunch, making it the perfect choice for your next meeting. Panera Bread supports its local

Slip into somewhere more comfortable

CaSCade

6080 28th Street Se (616) 949-1200

walKer

3150 alpine ave. (616) 647-3500

GaineS TownShiP

1669 Marketplace dr. (616) 656-9300

Grandville

32 44th Street Sw (616) 667-4800

KnaPP’S Corner

2044 Celebration ave. (616) 363-9100

KenTwood

3770 28th Street Se (616) 957-1100

Grandville

3700 rivertown Pkwy. (616) 532-2900

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Advertising supplement

Louis Benton Steakhouse See ad for restaurant location (616) 45-GRILL | www.LouisBenton.com

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OVER THE LAST seven years, Louis Benton steakhouse has made a name for itself in Grand Rapids by specializing in mouth-watering steaks, while also offering excellent seafood. the superior dining experience they offer has garnered them not only a Best steaks award from Grand Rapids Magazine readers, but also an Award of excellence from Wine spectator magazine. Louis Benton steakhouse provides complimentary valet parking as just one of the many enticements that sets this casual fine dining restaurant apart. not content to simply rely on their past achievements, Louis Benton steakhouse continues to seek out ways to make the experience beyond compare for each guest. to that end, they recently added a new bar in the dining room and a new banquet room, for a total of three private rooms in the restaurant. However, it’s definitely the delectable creations from executive chef Joseph Rivera that keep patrons coming back again and again. Flash Fried calamari, surf & turf crostini and thai Rock shrimp just begin to set the stage for a superior

dining experience. the award-winning menu offers many American classics, including Midwestern grain-fed Filet Mignon and all-natural new York strip steak. shellfish and seafood hand-picked daily represent only the best of the ocean’s splendor. signature plates include Herb Roasted Prime Rib, Prosciutto Wrapped Pork tenderloin, crab crusted Walleye, and many surfn-turf combinations. signature libations and mouth-watering desserts make dining at Louis porterhouse with grilled asparagus and truffle whipped Benton habitual. the respotatoes. taurant is perhaps best loved, however, for its steaks seasoned to as many as 350 guests, the diverse and eloquently appointed dining room with Louis Benton’s signature spice. For special occasions, Louis Benton ensures the success of any event. Louis Benton is open for lunch will astonish the most discerning guest. “our private rooms are excellent for tuesday through Friday from 11:30 meetings, events, receptions and cel- a.m. to 4 p.m., and for dinner tuesday ebrations, and we are well known for through saturday from 5 p.m. until 10  our rehearsal dinners,” shared Gener- p.m. al Manager Lewis Williams. catering

See What’s Sizzling! Buy One Entrée Get One Free $25 maximum value. Not valid with any other offer or coupon. Limit one coupon per two guests. Excludes Holidays & the month of December. 20% gratuity added prior to discount. No split plates.

Downtown Grand Rapids • 616.454.7455 FREE VALET PARKING • www.LouisBenton.com 20

Advertising supplement

Pearl Street Grill See ad for restaurant location (616) 235-1342 | www.holidayinn.com

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THE LAST SEVERAL YEARS have brought many exciting changes to downtown Grand Rapids, including the introduction of the new Pearl street Grill. this downtown destination is located within the Holiday Inn, in the building that was once the Days Hotel. Just as the building underwent many significant renovations over the past years, the hotel’s restaurant enjoyed a major overhaul, contributing to the fresh, new vibe now found at Pearl street Grill. Upgrades to the building are only the beginning of what’s new at this restaurant. there is also an entirely new menu, a new culinary team led by chef James eddy and a staff that’s received training to represent the highest standards of service. complimentary parking makes it easy to access Pearl street Grill, and the menu ensures that patrons will enjoy the trip, and return again soon. the new Pearl street Grill now focuses on offering great, comfort classic cuisine at reasonable prices. specialties include a classic prime rib, a new 6 oz. “Manhattan” steak that is the center cut of a nY strip, incredible fish, classic house-

made meatloaf, chicken dish options, vegetarian meals and of course, great burgers. Lunch offerings feature seasonal salads, classic sandwiches and homemade soups are available any time. Meals may be accompanied with selections from the full bar, including Michigan wines and West Michigan-microbrewed beer, both wine and beer flights are available in the lounge. In addition to appealing fare and a comfortable, welcoming atmosphere, Pearl street Grill is unique in its commitsweet michigan apples and cranberries stuffed in a boneless pork chop and pan seared in olive oil. ment to sustainability. Plastic, metal and glass items are all recycled daily, and any guests and the planet. the Pearl street Grill is much more food scraps or waste in the kitchen are composted. From major undertakings than a run-of-the-mill hotel restaurant. like sending out the deep fryer oil to be It is refreshed and redesigned to meet made into biodiesel, to details like linen the needs not only of hotel guests, but napkins instead of disposables, this is also to please the palates of diners from  one restaurant that honors both their throughout West Michigan.

Buy one get one free. good for one free lunch or dinner entrée with the purchase of a second entrée of equal or greater value. Dine in only.

Change is here. 310 Pearl St. NW | Grand Rapids 616-235-1342 | www.holidayinn.com/grandrapidsdt

• Coupon is not valid on holidays. • Not valid on groups of 8 or more, or on banquet functions. • Not valid with any other discount promotions or coupon offers. • An 18% gratuity will be added to your check based upon total value of your check prior to the free entrée discounted. • Complimentary parking when dining in restaurant. • Offer expires November 30th, 2010

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Advertising supplement

Restaurant Directory DoWntoWn Bentham’s Amway grand plaza Hotel 187 monroe Ave. grand rapids (616) 774-2000 www.amwaygrand.com The Grill at 1913 Room Amway grand plaza Hotel 187 monroe Ave. grand rapids (616) 774-2000 www.amwaygrand.com Leo’s 60 Ottawa Ave. grand rapids (616) 454-6700 www.leosrestaurant.com

Louis Benton Steakhouse 77 monroe Center st. grand rapids (616) 454-7455 www.louisbenton.com

Tre Cugini 122 monroe Center st. grand rapids (616) 235-9339 www.trecugini.com

Peppino’s Downtown Grille & Pizzeria Sports Lounge 130 ionia grand rapids (616) 456-8444 www.peppinospizza.com

noRtHWest

Pearl Street Grill at Holiday Inn 310 pearl st., nW grand rapids (616) 235-1342 www.holidayinn.com six.one.six JW marriott 235 louis st. grand rapids (616) 242-1448 www.jwgr.com

Panera 3150 Alpine Ave. nW grand rapids (616) 647-3500 www.panerabread.com

The Grille at Watermark Watermark Country Club 5500 Cascade road se grand rapids (616) 949-0570 www.watermarkcc.com

soUtHWest Panera Bread 32 44th street sW grandville (616) 667-4800

Uccello’s Ristorante Pizzeria and Sports Lounge 4787 lake michigan drive nW Walker (616) 735-5520 www.uccellos.com

3700 rivertown pkwy. sW grandville (616) 532-2900 www.panerabread.com

soUtHeAst

Vitale’s of Ada 400 Ada drive se Ada (616) 676-5401 www.vitalesada.com

Panera Bread 6080 28th street se Cascade (616) 949-1200 1669 marketplace drive gaines twp. (616) 656-9300 3770 28th street se Kentwood (616) 957-1100 www.panerabread.com Rock Fire Grille 1144 e. paris Ave., se grand rapids (616) 971-9900 www.rockfiregrille.com Spinnaker Restaurant Hilton inn 4747 28th street se grand rapids (616) 957-1111 www.thespinnakergr.com Shiraz 2739 Breton rd., se grand rapids (616) 949-7447 www.shirazgrille.com

ADA

cALeDonIA Uccello’s Ristorante Pizzeria and Sports Lounge 8256 Broadmoor Ave. se Caledonia (616) 891-1100 www.uccellos.com

HoLLAnD Panera Bread 3067 W. shore drive Holland (616) 738-2400 www.panerabread.com

RocKFoRD Red’s on the River 8 east Bridge st. rockford (616) 863-8181 www.reds-live.com

istOCKpHOtO.COm/lOOOBY

Uccello’s Ristorante Pizzeria and Sports Lounge 2630 east Beltine Ave. se grand rapids (616) 954-2002 www.uccellos.com

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     2550 28th Street SE



616-949-1010

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2010 Restaurant Guide