WHAT'S INSIDE
JOSH VEAL , Managing Editor | josh@serendipity-media.com
Idon’t know about you, but I’m a big fan of food. In fact, I usually find a way to eat some food every single day. It’s good stuff! Food’s a big part of any city, region or state’s cultural identity, with West Michigan laying claim to a few iconic dishes like the Olive Burger, Wet Burrito and Windmill Cookies. But we’re also proud of our favorite restaurants, takeout joints and food trucks—the places we’re excited to bring someone visiting from out of town.
While the local food scene has definitely taken a hit recently with multiple restaurants closing—inflation, a rising cost of living, tariff uncertainty, shifting spending habits all play a part—there are also spots opening and expanding!
In this year’s Food Issue, we take a look at those eateries we’re proud of, curating our list of the 10 Best Restaurants in West Michigan. It’s a daunting task (I’m half expecting to receive some death threats), but we’re here to help guide people to what we truly believe are the best experiences in the area. If you don’t like it, you can send your complaints to opinions@realwebsite.com.
We also take a deeper dive into some of our favorite restaurants, looking at how places like Café Mamo and Grove handle highly flexible seasonal menus, and talking to the culinary director for Butcher’s Union/Gin Gin’s about what it’s really like to work in a professional kitchen. Is it just like The Bear ? No, not quite.
Also this month, you’ll find interviews with musician Iron & Wine and comedian Sheng Wang, as well as a spotlight on golf (it’s more popular than ever!) and a look at the local film scene.
If there’s one thing putting this issue together has taught me, it’s this: I’m hungry. If there’s a second thing, it’s that I’ve been neglecting some truly fantastic dining experiences in town. Let’s all try this month to get out there and try something new or return to an old favorite. With all the challenges they’re facing, restaurants need our help right now—and with all the challenges I’m facing, I need their food.
‘Til next time,
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Managing Editor | Josh Veal, josh@serendipity-media.com
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BIZ BEAT
OPENED
A round-up of the biggest openings, closings and other changes for local businesses.
Garden District took over the former home of Monsoon at 55 Monroe Center St. NW, Grand Rapids. Opened by a husband and wife duo, this new eatery offers a tastes of New Orleans with Cajun and Creole cuisine, such as Etouffee, Gumbo Yaya and Jambalaya.
The owners of Pinktail Poke inside the Downtown Market have decided to make a change, and shifted the space to Rudy’s Sub Shop (435 Ionia Ave. SW, Grand Rapids), named after owner Jeffrey Butzow’s daughter. They’re fresh, made-to-order, classic subs, like Turkey & Provolone or the Market Club, and they come in three sizes: Rudy Size, Mom Size, Dad Size.
SILVA has arrived on the north end of downtown at 975 Ottawa NW, Grand Rapids, making a splash with its unique dinnertainment concept. The restaurant regularly has performers roaming the dining room, in addition to darts and billiards, with a lot more planned—a bocce ball room is coming soon, with a large event space further down the road.
Love pickleball? How about golf? The two come together at the new Pickle & Pin , now open at 662 Leonard St. NW, Grand Rapids. They have multiple pickleball courts, with Glo Ball on Friday and Saturday nights, in addition to golf simulators and a full bar.
Holland got a new climbing gym with the opening of Shift Climbing at 12345 James St., inside the Westshore mall. Head in for 5,100 square feet of climbing terrain for bouldering, unique tiltable walls, a café, and an extremely welcoming and dedicated staff.
Downtown in Studio Park, you’ll find Niski Home & Floral (121 Ionia Ave. SW, Grand Rapids), a cute new boutique full of locally sourced flowers, colorful artisanal goods, vintage finds and plant care essentials.
In Muskegon, Casa Cabos joined the new Lumberman’s Vault food hall at 221 W. Webster Ave, serving up delicious Mexican fare like quesadillas, burritos, tortas, birria and more. They join Soul Filled in the space, which offers soul food like chicken & waffles or shrimp & grits. Three more restaurants will be coming soon!
If you’re a knitter, crocheter or other fiber artist—experienced or just starting—head to Unwind , a new shop at 1059 Wealthy St. SE, Grand Rapids. Opened by two former art teachers, they offer tons of classes, workshops and events for all ages, alongside a large selection of yarn, hooks, needles, patterns and more.
CHANGES
Downtown GR’s OTONO (25 S. Division Ave.) expanded by opening a café, open everyday from 8 am to 6 pm. Stop into this casual secondhand clothing and home goods shop for a pick-me-up with espresso drinks, drip coffee and pour overs to choose from.
Le Macaron Grand Rapids is now Sugar Bar Sips & Sweets . This downtown eatery at 132 Monroe Center St. NW offers a bar as well, thanks to a rebrand, remodel and new liquor license. Stop in for pastries, cake, chocolate bars and a drink.
Grand Vin (15 Ionia Ave. SW, Grand Rapids) expanded with a new wine lounge! Their 600-square-foot shop now offers wine by the glass or bottle, grab and go snacks, and rotating beer/cider—with cozy seats to enjoy it all.
Farewell to wine and amaro bar Post Off, which will be changing to a new concept, Hard Times (952 E. Fulton St., Grand Rapids). It’s meant to be a return to the classic neighborhood bar experience, focusing on affordability and community. Expect pool, darts, affordable drinks and no BS.
Wise Men Distillery (4717 Broadmoor Ave. SE) announced it was closing in January, but is now reopening with a rebrand as Twisted Tap Distillery. You’ll be able to enjoy the Wise Men spirits under their Legacy Line, with new spirits making use of Twisted Tap Sugar Shack’s maple and black walnut products.
CLOSED
Rockwell Republic announced their closing after 17 years in business, crediting the “current fiscally challenging environment” for regrettably shutting doors. They were known for their sangria, Bloody Mary’s, brunch, happy hours, sushi, outdoor patio and more.
The Pubb Food and Spirits closed in February, announcing a transition to an event space. “This bar has a special place in my heart with some amazing memories from a patron, to a bartender, and all the way to an owner. Thank you West Michigan for welcoming me in,” said the owner, Mariel.
3 Gatos Brewery closed doors, with a heartfelt message on Facebook conveying the financial difficulties they’ve experienced, along with personal obstacles. “Thank you for making 3 Gatos a special place. The memories we’ve made together will stay with me forever,” said owner Linus De Paoli.
Citing rising food costs and other challenges, Beacon Corner Bar announced its closure, thanking “our amazing staff, loyal guests and everyone who supported us.” You can support the family’s other businesses at San Chez and ROAM.
Rudy's Sub Shop, SILVA, Casa Cabos.
4/2
WHAT’S GOING ON, APR '25
REGGIE WATTS LIVE
The Pyramid Scheme
68 Commerce Ave. SW, Grand Rapids April 2, 8:30 p.m. pyramidschemebar.com
Best known as the bandleader for The Late Late Show with James Corden and for his viral performances on shows like Comedy Bang! Bang!, Reggie Watts is a one-of-a-kind musical comedian, blending beatboxing, looping, and improvisational humor into a genredefying performance style that’s as unpredictable as it is brilliant. Armed with a loop station, a boundless vocal range, and an offbeat sense of humor, Watts crafts surreal, often nonsensical songs on the spot.
4/4
MAY ERLEWINE ALBUM RELEASE
Bell’s Eccentric Café
355 E. Kalamazoo Ave., Grand Rapids April 4-5, 8 p.m. bellsbeer.com
With her electric new album, May Erlewine delivers powerful anthems of resilience with empowered grit and fire. Some might call it a departure from her previous work, but for her, it’s coming home. What It Takes was recorded in the Northwoods of Michigan, live in a small room at Cinnamon Ranch. Erlewine invited her bandmates to dig in, unleashing a level of fortifying energy to accompany her vulnerable writing. Celebrate its release at Bell’s Back Room in April.
4/6
BRIGHT EYES W/ CURSIVE
The Intersection
133 Cesar E. Chavez Ave. SW, Grand Rapids April 6, 6 p.m. sectionlive.com
Bright Eyes is an indie rock band led by singer-songwriter Conor Oberst, known for his deeply emotional lyrics, wavering yet evocative vocals, and a sound that shifts between folk, rock, and experimental influences. See the band celebrate their latest album, Five Dice, All Threes, at The Intersection alongside fellow indie legends Cursive.
4/9
GRAND RAPIDS
LANTERN FESTIVAL
John Ball Zoo
1300 W. Fulton St., Grand Rapids
April 9-June 15 jbzoo.org
The Grand Rapids Lantern Festival at John Ball Zoo is a breathtaking experience of light and wonder: a one-mile tour along a path illuminated by handcrafted Asian lantern displays that tell the intersecting story of wildlife and Asian culture. This is the only place you can see these incredible works of art in Michigan. Starting April 9, it will run Wednesdays through Sundays, from 7:30-11:30 p.m., until June 15. And yes, this year’s event features all new lanterns and events!
4/11
MARC MARON: ALL IN
GLC Live at 20 Monroe 11 Ottawa Ave. NE, Grand Rapids April 11, 7 p.m. glcliveat20monroe.com
Maron has a peerless reputation in the podcasting world through his landmark podcast WTF with Marc Maron. Launched in 2009, this interview-style podcast receives over 50 million listens every year and has become a phenomenon in the podcasting space. But, he’s also a seasoned stand-up performer, delivering trenchant insights with a level-headed delivery.
4/12
BRIDGE STREET MAKERS MARKET & BAR HOP
Bridge Street April 12, 1-6 p.m. iheartindiemarkets.com
Community. Art. A good time. Join Bridge Street in Grand Rapids to shop 30 local vendors with a drink in hand! Across One Bourbon, Küsterer Brauhaus and Bridge St Market, you’ll find a wide variety of handmade goods such as jewelry, knit goods, home decor, metal working, prints, soap, paintings, candles and so much more!
4/17
ALI MACOFSKY
Dr. Grins Comedy Club
20 Monroe Ave. NW, Grand Rapids April 17-19 thebob.com
Ali Macofsky is a stand up comedian, actress, and writer who began her comedy career at the age of 7 when she would join Ryan Seacrest on KIIS FM every weekday morning to prank call listeners as her character “Lil Ally” and has continued to pursue comedy ever since. Ali has headlined venues across the country, and has a popular series on her Instagram (@notalimac) where she talks to strangers online.
THE FOUND FOOTAGE FESTIVAL: 20TH ANNIVERSARY
Wealthy Theatre
1130 Wealthy St. SE, Grand Rapids April 17, 7:30 p.m. grcmc.org
Joe Pickett (The Onion) and Nick Prueher (Late Show) have over 13,000 VHS tapes in their collection and have been taking viewers on a guided tour through their latest and greatest finds since 2004. To celebrate two decades of this VHS nonsense, Joe & Nick will serve up their all-time greatest finds including the dumbest exercise videos, the craziest public access shows and updates with the most wonderful weirdos they’ve met along the way.
4/27
QUEER ART MART
Fulton Street Market 1145 E. Fulton St., Grand Rapids April 27, 3-7 p.m. betkapopeproductions.com
Join Betka-Pope Productions and local queer and allied artists at Fulton St. Market to gear up for the 2025 Pride Season! Featuring pride apparel and accessories to wear all year long, 2SLGBTQ+ inspired art to brighten your space, and other queer-made items and gifts for everyone on your list, this free festival will also include food trucks, drag performances, music, and more.
4/29
RIVERDANCE 30
- THE NEW GENERATION Miller Auditorium
1341 Theatre Dr., Kalamazoo April 29, 7:30 p.m. millerauditorium.com
RIVERDANCE, as you’ve never seen it before! A powerful and stirring reinvention of this beloved favorite, celebrated the world over for its Grammy award-winning score and the thrilling energy and passion of its Irish and international dance. Twenty-five years on, composer Bill Whelan has rerecorded his mesmerizing soundtrack while producer Moya Doherty and director John McColgan have completely reimagined the groundbreaking show with innovative and spectacular lighting, projection, stage, and costume designs.
5/1
LINKIN PARK Van Andel Arena
130 W. Fulton St., Grand Rapids May 1, 7:30 p.m. vanandelarena.com
In the 2000s, Linkin Park emerged as an innovative musical force with their combination of alt rock, nu metal and hip hop, becoming one of the best-selling artists of the last 20 years. Albums like Hybrid Theory and Meteora launched them to success, and that success continues today despite the tragic passing of former singer Chester Bennington. Now, founding member Mike Shinoda remains to lead the band with his raps, with new singer Emily Armstrong carrying on the legacy.
Behind the astute songwriting of Iron & Wine is Sam Beam, a multi-disciplinary artist from South Carolina. As a five-time GRAMMY nominee, it’s no surprise that Beam’s imaginative demeanor first appeared in childhood.
“I was the kid in the back of the class drawing, not paying attention in school,” Beam said.
Naturally, this led Beam to become an art student.
“I ended up going to an art school and studying painting, and then gradually got drawn into photography and filmmaking,” Beam said.
“I then went to a film school and worked with that for a while, and I ended up teaching when my kids came along.”
In the hum of painting, filmmaking and fatherhood, Beam was also songwriting.
“Around the late 90s, I started writing songs. I don’t know what sparked it. I don’t remember why I started to do it. It started to take hold of my imagination,” Beam said.
Beam hadn’t intended to pursue music as a career. He stumbled into a commercial breakthrough when his lifelong friend Ben Bridwell—now known for Band of Horses—shared Beam’s lo-fi demos with Sub Pop Records. Beam was immediately signed and began to release music under the name Iron & Wine in 2004.
“Ben put it in their ear when he was talking to Sub Pop about his band, and then they called me. It was that crazy,” Beam said. “I don’t want to not talk about how much luck I received at the time, with my music falling in the hands of Sub Pop Records. It was just blind luck.”
At the time, Beam couldn’t help but feel that this overnight success was a fluke–not a result of his talent.
“It took me a long time to get over this imposter
ACCIDENTAL MUSICIAN:
How Sam Beam Became Iron & Wine
| by Michaela Stock
syndrome feeling, like I shouldn’t be here. I haven’t earned it,” said Beam. “But after 20 years, it’s kind of worn off.”
Beam had to learn how to embody a career as a professional musician in real time, since he had no prior practice as a performer before Iron & Wine.
“I had never played a concert, so I had to figure that out. I’m also sort of a natural introvert, and so it was a gnashing, crying process,” Beam said.
“I approached music making the same way I had artmaking and filmmaking, like you were developing something and creating an object, like a recording.”
With seven full-length albums now in Iron & Wine’s catalog, Beam still begins each song he writes by simply getting lost in the music.
“The initial handshake with music is the sound,” Beam said. “For me, it has to start with the melody.”
This melodic intrigue is how Beam forms his lyrics, as he focuses on how words feel rather than what they mean. “I’d definitely take a good sounding phrase or a good sounding word over the correct meaning any day. It’s the joy of syllables in your mouth.”
Beam’s writing style also brings an openness for his audience to take liberty in their interpretation of his work.
“It’s freeing. You can kind of just jump in and give the meaning as much energy as you want,” Beam said.
For songs that do have a message, Beam returns to topics that leave room for movement. His most recent record, “Light Verse,” follows themes of opposition–from life’s difficulties to its silliness–giving Beam a lyrical map to aimlessly explore within.
“It’s a freeing direction to start a song from. You could go anywhere. You can start saying life is this way, and turn on a dime and say, well it’s also this way,” Beam said.
“I enjoy writing from that perspective, because that’s how I see life.”
Beam’s lifestyle has certainly embodied this adventure. With two decades of his career spent on the road, he has watched the world change while touring it.
“Touring has gotten a lot easier with iPhones, than when I started. It’s easier to find things or get around,” Beam said.
“It’s really a totally different ballgame than it was 10, 15 years ago.”
From drawing in the back of South Carolina classrooms to traveling the world with his words, Beam’s artistry has left a definitive mark in today’s creative ecosystem. With more than 850 million streams on his top five Spotify tracks alone, nearly every music aficionado has Iron & Wine shuffled into their playlists.
But, perhaps most beautifully, Beam hasn’t stopped creating art outside of his career in music.
“Ever since the pandemic, I’ve been doing a lot more
visual art, which has been really fun,” Beam said.
“There’s definitely a painting aspect to what I’m making now, but they’re sort of halfway between painting and sculpture, where there are these cardboard quilts. There’s a painting on the other side with some kind of jumbled up hybrid animals.”
And there you have it: your favorite folk musician is also a cardboard quilter. With Beam’s affection for a wide wingspan, it’s no wonder he’s turned the nonsensical into something legible.
“You understand sweet things because you understand what salty things taste like,” Beam said.
“Those are the parts of life that make good fodder.” ■
IRON & WINE
GLC Live at 20 Monroe
April 24, 7 p.m. glcliveat20monroe.com
Sam Beam, Iron & Wine. PHOTOS BY
SHENG WANG: Comedy Is In His Nature
| by Eric Mitts
When he’s out on tour, comedian Sheng Wang can usually be found in perhaps one of the strangest places for a standup comic: the nearby botanical gardens.
Not one for the bar or party scene at this stage in his career, Wang enjoys his life on the road most by connecting with nature.
“I enjoy just the infinite diversity and beauty of plants,” Wang told Revue . “I find that to be very relaxing, and inspiring, and grounding. It brings me to the present when I just stop and lean in to look at the details on a flower or a leaf.”
That sort of meditative philosophy and intense attention to detail spills over into Wang’s signature brand of comedy. A mix of universal observational humor, and ultra-laidback slacker charm, he has long gotten compared to one of his idols – the legendary Mitch Hedberg – while finding his own voice.
“My kind of humor, my approach to life, and my approach to my stand up, essentially, it’s kindness and joy,” Wang said. “So that means being present, paying attention, finding all the little joys that are everywhere. I mean, there’s disasters. It’s chaos
right now. Especially in the news and everything. It’s just crazy out there. But there is so much good and beauty and joy that we just overlook, because it’s everywhere, and it’s so small. We’re too immersed in it to see it sometimes.”
After over 20 years of grinding it out in comedy clubs across the country, Wang said that things in his career are naturally falling into place now. Most recently he broke out with the success of his first-ever Netflix special, 2022’s “Sweet and Juicy.” The one-hour special, directed and produced by his longtime friend and superstar comedian Ali Wong elevated Wang to bigger and bigger audiences, all while embracing simplicity and civility.
“I’m more of a people pleaser,” Wang said about doing standup in an age of social media polarization.
“I’m not a big trash talker. And I don’t like punching, especially punching down. I prefer sharing things that might bring a little delight rather than aggression and violence and conflict. I’d rather delight people.”
Although not a conventional “clean” comedian per se, Wang delights when audiences of all ages come out to his shows now, and is still surprised by how wide a range
of fans he has for his comedy.
“I love seeing intergenerational people and families at the shows,” Weng said. “Especially being a child of immigrants, it was sort of hard for us to find things to spend time together… I just find that to be really meaningful. I never thought how much it would mean to me, but it really brings a smile to my face when I see families come together at the shows.”
Wang’s parents came to America from Taiwan, and ultimately settled in the Houston area, where he spent most of his time growing up. The culture clash of East Asia and Texas doesn’t come out directly in his comedy, but the experience definitely shaped the balance to his style of humor.
“I feel like I had a really chill upbringing,” Wang said. “But I think there is something about being an immigrant or being an ‘other’ in your youth. Growing up like that, you just develop a high awareness of people and dynamics. You pay attention to what is the vibe in the room. Whenever we go out somewhere, you pay attention to who’s looking at whom, and what’s the energy… I feel like immigrant kids, they just have a superpower to have that sensitivity and that
awareness. But it’s also a bit of a rougher way to grow up, to be constantly considering these things.”
Wang often jokes in his act about how his parents escaped impossible odds, and endured so much all for their son to be a comedian. But all jokes aside, Wang says his long road to success has come with the support of his family, who aren’t stereotypical parents pushing their kids into something practical.
“They’re very mellow in many respects,” he said. “They just have this really simple idea of, like, as long as you’re happy, you know? I’m sure the big concern the whole time was whether or not I’d be financially stable. But they never wanted to dictate the major choices in my life. Partly because they don’t want to be responsible if I’m unhappy about it… and I think now, looking back over 20 years, there was an upward trend. It definitely wasn’t as quick as some comedians, and maybe that’s a good thing. But as long as, looking back, the overall trend is an upward movement, an upward trend, then I think you’re OK. And then it all kind of blew up a little bit after that first Netflix special.”
Now based in Los Angeles,
Wang also worked as a staff writer of the ABC sitcom, “Fresh Off The Boat,” from 2015-2018. Currently, he’s not actively looking to get back into working in TV, but he remains open to any new opportunities that might come his way.
Right now his focus is on stand up, and his all new theater tour, although he said he may begin working more on a natureoriented slideshow comedy project, tying back into his time at all those botanical gardens.
“I’m actually connecting with them on social media, and on visits, and I don’t know where it’s all going to go, but I think it’s just a natural interest and passion,” Wang said. “I think eventually there will be some sort of possible creative convergence between my jokes, and my performances, and my love for plants.” ■
SHENG WANG
GLC Live at 20 Monroe, 11 Ottawa Ave. NW, Grand Rapids April 25, 6 p.m. doors, 7 p.m. show, $53+ Glcliveat20monroe.com, shengwangtime.com
Sheng Wang. PHOTO BY CJ BROWN
YOUR MONTHLY GUIDE TO WHAT’S GREAT IN THE GREAT OUTDOORS
CLIMB EVERY MOUNTAIN
| by Allison Kay Bannister
On the subject of hiking, Outdoor Magazine recently posed the question: “Long scenic trail or short, intense climb?” My knees answered “scenic” before I could even ponder it for a second. But, I have to agree with them—not just because they have a lot of say in what this body of mine does while upright—but also because I am definitely more of an ambler. I like to stop and look at weird tree formations, follow snakes until they disappear into a mess of leaves, smell wildflowers, imagine mythical creatures in the clouds, and have deep and shallow conversations with myself or friends who are patient enough to keep a slow pace with me.
That said, there are virtues to a little bit of exertion, including cardiovascular health, stress reduction, strength and endurance building, overall mood boosting, and more. So, this month, I thought I’d cover some local trails that offer a bit of a challenge.
PICKEREL LAKE | Did you know that there are several Pickerel Lakes in Michigan? It seems like there ought to be a rule against that, but apparently there isn’t. The one I’m talking about is in Cannonsburg, off Ramsdell Drive. This trail starts off with a nice boardwalk that spans a portion of the lake before entering the woods. The trail keeps mostly near the shoreline, but there’s an option, as you get more into the depths, to take the high route instead of the low route. It has a steady incline, and when you get to the top, you are rewarded with a lovely view and a moment to catch your breath.
PROVIN TRAILS | Located at the tail end of the winding section of 4 Mile in Grand Rapids Township, this trek manages to present the improbable existence of a path that is “uphill, both ways.” No matter what, you will encounter an ascent. Multiple, if I recall. What’s helpful, though, is that this is a well-loved spot, especially with hiking groups, so at least some of the hills have been beaten enough that the tree roots create almost a staircase, which helps a lot with keeping your footing.
CRAHEN VALLEY | I just learned that there is some work being done here to connect Leonard to Knapp, but it’s supposed to reopen by April 1st. There are a couple of highlights to this spot. One is that there’s a rondula (this is apparently not a word!) with seating and a sweeping overlook to the north that is especially peep-worthy in the fall. The other is that there’s a long decline that takes you to two sections of the trail. The immediate one, affectionately known as “the shire,” is an easy loop around a small pond. But, if you go straight down instead, there’s a path with a bridge that crosses over a narrow creek that leads into a more wooded area. There are ups and downs regardless of which direction you take, but the payoff is that the only way to get back to your car (currently) is to climb that initial hill. It’s a whopper, but when you’ve finished, there’s a great feeling of accomplishment.
AMAN PARK | This one is endearing to me, as it reminds me of the M-45 drive to GVSU from downtown when I was living in Heritage Hill, but still had most of my classes at the Allendale campus. It marked the “almost there” point, but it was also a place to stop and unwind on the way home. There are several trails in this more-than-300-acre space, and a couple of them offer some maneuvering in terms of elevation. The park is also nearly 100 years old and was recently inducted into the Old-Growth Forest Network. Mid to late April is a prime time to visit, as it’s known for its swaths of trillium—some of the early, welcome, signs of spring.
CASCADE PEACE PARK | The first thing you need to know about this Ada Township park is that there are two parking lots, and your GPS will be indiscriminate in which it will take you to on any given day. I prefer the trailhead lot directly off Grand River Drive, versus the one off Bolt Drive. That’s mostly because the former leads to a big rock with Wendell Berry’s “The Peace of the Wild Things” poem mounted on it, which just really sets the mind in the right mood for a hearty commune with nature. I recommend bringing someone with you who is directionally sound, as the signage is a bit iffy in spots.
Those are some of my faves for getting the heart pumping. It probably goes without saying, but just in case, I will: If you’re hiking on trails with rugged and hilly terrain, consider using a set of poles for extra stability. Really, just do it. ■
(Kitchen Non-Confidential)
QUESTIONS FOR A CHEF
| by Josh Veal
What’s it really like to work in a kitchen?
It’s a question so many of us are fascinated by, as the dining experience typically puts walls between us and the people making our food. When you look at popular depictions of kitchen life, such as The Bear or even Five-Year Engagement , it seems intense to say the least.
So we wanted to talk to a real chef from one of the best local restaurant groups around: Jon Haener, culinary director of Butcher’s Union, Gin Gin’s and O’Toole’s. Here’s what he had to say.
BUTCHER’S IS WIDELY SEEN AS HAVING CONSISTENT QUALITY FOR NEARLY A DECADE NOW. HOW DO YOU MAINTAIN THAT?
It’s a huge team effort. First and foremost, we have an amazing team from the top down. And that starts with Dave and Paul, the two owners, and it goes down to the dishwashing team, the serving team, the chef team and the management team that we have. We put a lot of thought into every little aspect, whether it’s food, cocktail, service, ambiance. We try a lot of things in the kitchen. We’ll try something 15, 20 times before it even hits the menu. And it’s very collaborative, and we have a lot of buy-in from the team. I mean, if something is going slightly wrong, we’re all looking at it, and we’re all putting emphasis on it to make sure that we’re fixing it and getting it right back up to our standards.
WHAT KEEPS EVERYONE INVESTED IN THAT?
We try to instill in everyone that we want to be the best. We want to use the best ingredients, we want to teach the best techniques in the kitchen and behind the bar. I think really bringing people in who want to learn and want to grow helps everyone buy into the same vision. Experience is really good, but we look for an attitude, and we look for someone who wants to join our team, wants to grow with us.
WHAT’S YOUR FAVORITE PART OF WORKING IN A KITCHEN?
For me, I grew up playing a lot of sports including hockey, and I think the kitchen is very similar to that, right? It’s a very team-oriented atmosphere and there’s high stress situations, so that’s what I was always drawn to. I’ve been in a kitchen since I was 16, on and off, starting as a dishwasher. It’s the same thing as like, end of the game, there’s two minutes left, you’re down a goal, you got to get everyone routed around you to push through and get that goal in. It’s a very fast-paced environment and every day is slightly different, which I enjoy, and you’re always moving.
FOR THOSE OF US WHO’VE ONLY SEEN INSIDE FICTIONAL KITCHENS, HOW MUCH YELLING IS THERE REALLY?
I would say it depends where you go, but there isn’t any in our kitchens. I mean, I’ve been a part of yelling kitchens for sure, growing up. That’s how some people were brought up, right? But I moved to Chicago and worked for a group called One Off Hospitality, with chef owner Paul Kahan,
and I never once heard him yell. I was like, “This is how it should be.” I mean, he could get mad, but he was always very calm, cool, collected, and he got his point across in a really respectful way. That was like, “Okay, this is how I want to run kitchens.” We like to motivate by encouraging a challenge. We want to create a place where people want to come to work every day.
WHAT’S YOUR BIGGEST KITCHEN DISASTER?
I was working at a hotel in Chicago, we had our first banquet event, and I was using a new piece of equipment. Everyone in the company was there—the owners, our culinary director, the chef—all there helping. I went to cut into the chickens, three minutes away from plating, serving about 200 people, and every chicken was raw.
I’m 23 at the time, and I just want to curl up in a hole and start crying. I have all these people looking at me ready to go. I said to my boss, “Hey Chef, these chickens aren’t even close to being cooked.” He looked at me and goes, “Okay, well, let’s turn some ovens up. You put them in, and I’ll go figure the rest out.” Fifteen minutes later, no one knew any different, the chickens were cooked. Everyone rallied together and helped me pull it out. And then, afterwards, my chef just goes, “Hey, man, today’s a really good learning experience. But that’s why all of us were up there. That’s what we do as a company.”
DO YOU HAVE A FAVORITE KITCHEN TOOL?
Do you know what a cake tester is? In a lot of photos of chefs and things like that, you’ll see this little blue thing popping up in their aprons. That’s one of my favorite tools. You can use it for a lot of various things. Obviously, for checking cakes, that’s how it originated. Stick it in, pull it out, if it’s clean, the cake is done. But everyone on our team uses these for everything from checking a braise to see if it’s fork tender, to checking the temperature of a piece of fish or steak. If you stick it into a piece of steak for a couple seconds and put it on the inside of your wrist, you’ll be able to feel if it’s warm, if it’s cold, if it’s hot. And that’s kind of the first step that we use to see how things are cooked. It has a million uses that not a lot of people know about. They’re incredibly valuable, and they cost like, 15 cents.
WHAT DO YOU LIKE TO COOK AT HOME FOR YOURSELF AND YOUR FAMILY?
This is probably my favorite question. We make pizza and pasta at our house all the time. We have an Ooni pizza oven in our
(Left to right) Jon Haener, Culinary Director; Casey Oster, Gin Gin’s Executive Chef; Ashley Hiel, Operations Manager. PHOTOS
backyard. And I have a four-year-old son, who’s obviously been around the restaurant a lot, and he really likes cooking. So, for him, making pasta, making pizza dough, it’s kind of like playing with Play-Doh, but then you get to eat it. So that’s a lot of fun for us. I mean, pizza can be very simple, but when you make it, my soul feels good afterwards. It’s nothing fussy, nothing pretentious, but you know it’s good. And you can make pizza dough in five minutes, let it sit for an hour or so, and then you can make the pizza. It’s things like that, that are pretty simple, but it gets everybody involved.
HOW DO YOU REALLY FEEL ABOUT SOMEONE COMING IN 10 MINUTES BEFORE THE KITCHEN CLOSES?
We like that! We want people to come in late. We talk about this a lot in our meetings—if we have a full rail at close, that’s cool. That’s awesome. We want to be busy up to the very end. And I mean, if someone walks in whatever, 10:45, 10:50, we’re closing at 11? Cool. We’re doing last call, but you can sit down and get a full meal still. We want someone who walks in at 4pm, at 6:30, at 10:45, all to get the same experience. ■
This interview was edited for clarity and length. To see an extended version of the Q&A, visit revuewm.com.
WHAT
(influenced)
YOUR DECISION TO CHANGE YOUR MENU REGULARLY?
Devin/Grove: We find that it keeps things fresh and exciting for both us and our guests. We have a team of people who are passionate and creative, so it allows for us to continue to grow and try new things—and work closely with local farms and businesses who let us know what they have and what’s in season.
Brianna/Grove: There is so much talent on our team and having new ideas and creations in development allows us to foster that talent and watch it grow. This translates to our service team as well. Dining at Grove allows the guest to have a whole experience, not simply a meal.
Craig/Friesian: Mostly for neighbors and potential customers. The neighborhood didn’t want another dive bar, and our neighbors all had their set niche, so we took a more fluid approach and chose to include menu items for vegans, vegetarians, and the gluten free community, to be inclusive and remain approachable enough that we have something for everyone. Our menu isn’t meant to shock and awe you, it’s meant to be inviting and delicious.
Michael/Café Mamo: The easy answer is the seasons. To me, the idea of picking 10 dishes to represent a season is to completely miss the point. With the seasons, trying to boil them down to a single sentence or menu is to remove yourself, and your guests, from actually experiencing them. We don’t work in offices because we don’t want to, so why not change the menu all the time and actually cook, every week, to make something we are proud of and happy to serve?
(Change Is on the Menu!)
| by Allison Kay Bannister
It’s fair to guess that the population is divided by some ratio of choosing a restaurant because it offers a favorite dish that can always be relied on, versus the thrill of a special or new item to try for the first time. Some need the comfort of consistency, while others crave the mystery of the unknown. Grand Rapids is fortunate to have strong players in both categories, but those who change their menu with some regularity aren’t as common. We’re here to spotlight a few of those intrepid trailblazers and find out all the ins and outs of this more challenging (yet also rewarding!) approach.
FEATURED ARE:
Chef Devin and Service Manager Brianna from Grove
Chef Michael from Café Mamo
Chef Bob and GM Craig from Friesian
WHAT KIND OF
(Process)
DO YOU GO THROUGH WHEN CREATING NEW DISHES?
Devin/Grove: Our team is constantly talking about food and ideas they have or things they’ve seen. So, naturally, most dishes are collaborative or come together from bouncing ideas off each other. We try not to overthink things, trust we know what we’re doing, and just have fun. We also try to just get the highest quality ingredients. That alone gets us excited.
Bob/Friesian: It usually starts with one ingredient or a specific dish, then we
consider the time of year, then availability of the product and the type of consumer we are creating for. Once we have a good idea of what we want to do, then we go into the developmental stage (pricing, prep, tasting). However, the biggest part of the process is having a drive to create something that is genuine, and cooking with love.
Michael/Café Mamo: We try and change the menu every Wednesday, but that can vary. The process changes depending on
the time of year. In the summer, wheels are always turning, sifting through market produce and fresh sheets from our farmers (shout out to Kessler, Blandford, Green Wagon, Apsey, Polk Street, New Growth, Stillwind... and many more). Summertime is about doing as little as possible and giving people a taste of what West Michigan is. Winter is more like, “How do I make the 37th potato dish of the year?” We lean toward fatty, rich cuts of meat in the winter to keep the menu well flavored.
HOW DOES THIS APPROACH AFFECT YOUR RELATIONSHIP WITH CUSTOMERS? WHAT ARE THE
(Challenges & Benefits)
Devin/Grove: We’ve taken a lot of time to build trust with our guests and it’s paying off. We’ll have items on the menu for only a day or two and see people that dropped what they were doing to come in and try it. We’ve also seen the number of regulars go up because they know they can come in and always try something new or different! The challenges are
obvious: Doing this sort of menu takes a lot of time and work. And maybe for the guest, they are no longer able to get a dish that they had enjoyed.
Brianna/Grove: We get to be so much more a part of creating an experience for the guest by sharing our excitement about new dishes. We have certainly found it builds
trust with our guests; that they can rely on our team’s innovation and knowledge to create something they will enjoy—and showcase something new and exciting for them to try.
Bob/Friesian: I believe that this approach allows the customers to connect with our food and our heritage.
Craig/Friesian: Challenges are simple: Making sure everything gets switched on
the menu on time. Also, some customers don’t like that their favorite item is going away for a seasonal change, so we always make sure that whatever is replacing it is worth it. The benefits are that the menu stays fresh and menu items that don’t sell very well can be replaced carefully.
Michael/Café Mamo: We get folks, nearly every night, that take one look at the menu and say, “your menu online is different.”
Our goal is that you come to Café Mamo for some Café Mamo, and trust that we opened a restaurant because we know what we’re doing, and can’t wait to feed you. We have loads of regulars, a lot who have been coming here from the start, and they love that it’s a little different each visit.
The long winter months can be hard. And frequent menu changes make some folks mad. But what I have learned is if
you try and make the whole world happy, you won’t be able to keep up. The benefit is that I know all of my farmer’s by name and I have gotten to learn so much about the earth beneath our feet in West Michigan. And when a guest sits down, has a big meal, then comes up to the kitchen to thank us, I get to say, “Don’t thank just us; farmers did most of the work.” I may be some liberal hippie from Montana, but that feels pretty punk rock to me. ■
(The 10 Best Restaurants) IN
WEST MICHIGAN | by Revue Staff
West Michigan’s food scene is home to some of the best restaurants in the Midwest. You may not realize it, because Michelin isn’t sending their critics our way, but that’s fine—here at Revue, we pride ourselves in having great taste and keeping in touch with what the general public loves as well. We eat out frequently, we try all the new spots, and we’re frequently approached for recommendations on where to dine. So, we decided to toss humility aside and be the tastemakers you rely on us to be. After putting our heads together, discussing our many experiences across local restaurants, and factoring in community consensus, we came up with our list of the 10 best restaurants in West Michigan. It might not be your list personally, but that’s fine! If you feel strongly, feel free to write in—or better yet, just go enjoy a superior meal at your favorite own restaurant in defiance of us. Goodness knows they could use it right now.
BUTCHER’S UNION
438 Bridge St. NW, Grand Rapids butchersuniongr.com
Ever since they opened in 2016, Butcher’s Union has been in the conversation for best restaurant in Grand Rapids. For years, the waitlist would be hours long nearly every night, thanks to a consistently delicious menu that puts meat in the spotlight. Here, you can get a top-notch steak meal with flavorsome sides (like garlic green beans and the iconic “highly jacked potato gratin”) for a delightfully modest price, or you can spring for the humble fried chicken sandwich. It feels like a restaurant from a much bigger city, thanks to the fantastic food, excellent cocktails and welcoming metropolitan vibe.
GROVE
919 Cherry St. SE, Grand Rapids groverestaurant.com
For years, Grove has been known as the place to go for a premium dining experience. Their menu is built around and inspired by fresh ingredients, elevated to something truly special and always beautiful. Whether it’s lamp chops or grilled octopus or fried mushrooms, they treat food—and you, the diner—with a great deal of respect. The service and renovated interior contribute to an impeccable atmosphere as well. Plus, the menu changes frequently due to the seasonality, which means you always have a good reason to stop back in.
CAFÉ MAMO
1601 Plainfield Ave. NE, Grand Rapids cafemamo.com
You won’t find a menu on Café Mamo’s website, because you don’t need one. All you need to know is: get the rolls and butter. This staple dish epitomizes what Mamo does so well, which is making just a few ingredients shine by using the best out there and treating them with love and care. They change their menu constantly, working directly with passionate local farmers to get the highest quality meats and veggies they can. If you want to experience a fresh, juicy, late-summer tomato given its rightful time to shine, this tiny restaurant is the place to be.
ŽIVIO
724 Wealthy St. SE, Grand Rapids ziviogr.com
Thanks to the influence of Damir Duratovic, Zivio puts its own Bosnian spin on Mediterranean cuisine— offering a variety of luscious gyros on lepinja, a soft and fluffy Balkan flatbread, for instance. You’ll also find shawarma, cevapi, beef stroganoff and a whole lot more. Plus, it's one of the few places you can get an adult beverage with your gyro. It’s a consistent local recommendation thanks to stellar service, flavor-packed food and great drinks, all at a very reasonable price.
MDRD
187 Monroe Ave. NW 27th Floor, Grand Rapids amwaygrand.com
MDRD opened with fanfare and to great acclaim, aiming to be the premium restaurant the luxurious Amway Grand Plaza hotel deserves. They achieved just that, and years later, it’s still a hotspot for locals and visitors alike. This “lavishly Spanish” eatery has tons of unforgettable tapas alongside high-end entrees and creative deserts, all sitting 27 floors up and overlooking Grand Rapids. When you want to treat yourself, impress a date or just have a great meal, you head to MDRD.
BLACK NAPKIN
966 E. Fulton St., Grand Rapids blacknapkingr.com
Black Napkin is not just our favorite burger in West Michigan, it might be our favorite… anywhere. This tiny takeout joint is so small, you’ll regularly see a long line down the sidewalk even in the dead of winter, often accompanied by people driving by and yelling, “Is it worth it?!” Which is always met with a resounding, “Yes!” The thin and crispy smash burgers, the juicy fried chicken sandos, the dusted French fries, the housemade sodas, the various dipping sauces—all of them are exquisite in their own way.
Black Napkin, MDRD, Principle, Živio, Café Mamo, Quarantino's, The Southerner, The Univorn Tavern, Terra . COURTESY PHOTOS
QUARANTINO’S
1444 Lake Dr. SE, Grand Rapids quarantinosgr.com
Does Grand Rapids do Detroit-style pizza better than Detroit? Thanks to Quarantino’s, this is a question we’re forced to reckon with. What started as a pop-up to get through the pandemic—if you couldn’t tell by the name—has turned into a popular sit-down eatery. Their pizza is deeply craveable, with a crispy yet fluffy crust that isn’t too greasy, thoughtful toppings and a robust sauce over it all. You absolutely have to get the kale Caesar salad too, which comes with potato chips as croutons. Plus: A rare abundance of vegan and gluten-free pizzas.
PRINCIPLE
230 S. Kalamazoo Mall, Kalamazoo principlekzoo.com
With a curated menu not beholden to any one cuisine, Principle is a New American restaurant founded in, well, strong principles. The team here is focused on bringing together quality local ingredients, an innovative cocktail program, and next-level service—they deliver in spades. Their food is refined, elevated and all-around delicious. Their cocktails are easily some of the best in West Michigan, at a fantastically low price. And the atmosphere is refined but welcoming, perfect for any occasion.
THE SOUTHERNER
880 Holland St., Saugatuck thesouthernermi.com
Ask just about anyone in West Michigan where to eat near the lakeshore, and The Southerner will come up. The vibes are immaculate, with a cozy four-season sunroom style dining room snuggled up to the Kalamazoo River. It perfectly fits the restaurant’s Appalachian roots, serving up heartwarming Southern food. The star of the show is fried chicken with scrumptious sides, like flaky biscuits and homemade bread & butter pickles, but the poor boys and seafood get top billing as well. You’ll feel right at home here—if you can get a table.
THE UNICORN TAVERN
415 S. Beechtree St., Grand Haven theunicorntavern.com
The Unicorn Tavern is truly one-of-a-kind, with a Belgianinspired menu that is eclectic and unique, yet approachable and crowd-pleasing. The friendly service and casual atmosphere help with the crowd pleasing, but most of all, people love the bold food that’s bursting with flavor. It’s the kind of place that leaves an impression—the kind of place that makes you want to come back again, and again, and again, and…
PLUS SIX MORE (BECAUSE WE CAN)
KCM | 209 Diamond Ave. SE, Grand Rapids
If your little take-out joint in GR gets featured in the New York Times for one of the Best Dishes of 2023, you’re doing something right. Try the Hire Katsu Curry.
CHEZ OLGA | 1441 Wealthy St. SE, Grand Rapids
Locals know there’s nothing like this Caribbean and Creole restaurant, thanks to the authentic, rich, mouthwatering cooking of owner Olga Benoit.
BASALT | 1450 Wealthy St. SE, Grand Rapids
Basalt is Tex-Mex for the modern age, serving up nothing but bangers—tacos, burritos, brunch, horchata, all loaded with bold flavor.
TERRA | 1429 Lake Dr. SE, Grand Rapids
Serving phenomenal pasta and pizza for years now, Terra has remained a GR staple for good reason, and their excellent happy hour doesn’t hurt.
THE SOVENGARD | 1232 Bridge St. NW, Grand Rapids
Where else would the New Nordic movement join forces with Midwest farm-to-table? It’s Scandinavian-inspired cuisine, with a Michigan twist.
ONE STOP CONEY | 154 E. Fulton St., Grand Rapids
One Stop takes hot dogs to a whole new level, alongside burgers and melts. Go there. Try them. You will become a One Stop evangelist, just like us. ■
GOLF FOR EVERYONE
| by Josh Veal
Over the past few years, golf has undergone a transformation, evolving from a leisurely pastime into a booming sport with widespread appeal.
Whether it’s the lingering effects of the pandemic, the rise of technology-driven experiences, or the natural allure of the green, golf courses are filling up like never before.
Ask a course manager and they’ll tell you—golf is busier than ever. “Ever since COVID, golf courses have been booked more than ever before,” says Amy Pollack, general manager of Boulder Creek Golf Club. “We have had days where we have been completely sold out, and that never happened before.”
With remote work becoming more common, weekday tee times have become more accessible, allowing more players to fit a round into their schedules. Golf has become a shared experience among all types of people.
EVOLVING THE GAME
While the surge in popularity has introduced countless new players to the sport, it’s also brought challenges. The good? “More people are getting introduced to the game and enjoying a sport they didn’t think they would. It’s always fun to see people hit good golf shots and feel that reward. Also, the technology has given players more ways to improve their game and the golf club innovations make it easier to get better results for the amateur player.”
The downside? Not all newcomers are familiar with golf etiquette. Slow play, misplaced carts, and mid-round social media videos can frustrate seasoned players. But that can be solved with a little education!
SIMULATORS: A GAME-CHANGER
Beyond the fairways, golf simulators are making the sport even more accessible. Grand Rapids has seen an explosion of indoor golf facilities like Gimme’s Par and Grill, The Leaderboard, and Pickle & Pin. These high-tech venues offer a relaxed, social setting where players of all skill levels can enjoy a round without the time commitment of a full 18 holes.
“I think they only encourage people to look into the sport. It can make the game more approachable and therefore more people are willing to give it a try,” Pollack said. “With the games that you can play, as well as the shorter and more engaging formats, it enables a more diverse group of players to give it a shot. Some do still find a full round on the golf course a bit long!”
A LIFELONG SKILL
Golf isn’t just about hitting the perfect drive or sinking a long putt; it’s a sport that builds character, relationships, and even business connections. “It’s a great way to build relationships, both in business and with friends,” Pollack said. “It can relieve stress with the mix of being outdoors and focusing on the game. And it requires patience and being mindful, all helping with the mental side of one’s wellbeing.”
For young players, the benefits extend even further. Pollack says golf fosters honesty, integrity, patience, and emotional resilience—all skills that serve players well beyond the course. And perhaps one of golf’s most unique strengths is its ability to bridge generations, creating lasting bonds between parents, children, and grandparents who can all share in the game.
As golf continues to grow, Boulder Creek Golf Club remains dedicated to providing an exceptional experience. With a passionate maintenance team and a committed staff, they’re proud of the environment they’ve cultivated. “We haven’t raised our prices for 2025, and hope people appreciate that— especially in this current economic situation.” ■
PUBLIC GOLF COURSES
Boulder Creek Golf Club
5750 Brewer Ave. NE
Grand Rapids
The Mines Golf Course
330 Covell Ave.
Grand Rapids
The Golf Club at Thornapple Pointe
7211 48th St. SE
Grand Rapids
The Falls at Barber Creek
16030 Barber Creek Ave. Kent City
Indian Trails Golf Course
2776 Kalamazoo Ave. SE Grand Rapids
Cedar Chase Golf Club
7551 17 Mile Rd NE
Cedar Springs
The Meadows Golf Club
4645 W. Campus Dr. Allendale
GOLF SIMULATORS
Golf 616
400 Dodge NE
Comstock Park
The Leaderboard 5366 Plainfield Ave. NE
Grand Rapids
Gimme’s Par and Grill
45 Ottawa Ave. NW
Grand Rapids
Pickle & Pin
662 Leonard St. NW
Grand Rapids
24/7 Golf
4255 Alpine Ave. NW
Comstock Park
GOOSEBUMPS GUARANTEED:
Why You Need to Hear 'Carmina Burana'
| by John Kissane
Whether or not you know the name, you know the music. Monumental in its power, Carmina Burana has been used to score hundreds of commercials, television shows, films, campaign events, and Olympic contests; its epic nature makes it a perfect fit for scenes of mystery, battle, triumph, and awe. A key event in Grand Rapids Symphony’s 2024/2025 season, it will, on April 24th and 25th, transform DeVos Performance Hall into both Ragnorok and Valhalla.
In 1935 and 1936, German composer Carl Orff created the music, basing it on a collection of songs and poems written in the 11th-13th centuries but forgotten until it was found again, in 1803, a small town in southern Germany (today, its population is less than 3,800). Consisting of over a thousand songs and poems written in three languages, the writing explored chance, springtime, and the pleasures—and dangers—of eating, drinking, gambling, and lust.
While the words sung in the piece are medieval, the music is not. It draws from more recent models, including Stravinsky, sacrificing some of the complexities for which classical music is known in favor of directness, immediacy, and rhythmic complexity. Most famous is “O Fortuna,” the opener, which hits like the heat from a blast furnace. “In Trutina” is less wellknown, but in its quiet, delicate way, just as moving:
In the wavering balance of my feelings set against each other lascivious love and modesty.
But I choose what I see, and submit my neck to the yoke; I yield to the sweet yoke.
Sung by a soprano, the song is remarkably beautiful, like morning light streaming through a window. It’s both gorgeous in its own right and indicative of Carmina Burana’s range; the cantata isn’t all bombast and storms, but a full, varied piece of music, cut with facets like a jewel.
Carmina Burana premiered in Frankfurt on June 8th, 1937, and, after initial resistance—including that of musicologist Hans Gerigk, who labeled it “primitive” and “un-German,” and the Nazi regime writ large, which was made uncomfortable by its erotic aspects—it became quickly embraced as an example of art celebrating the spirit and joy of the German people. That would prove somewhat controversial in later years, given the historical context at the time and place of its premiere, but it’s since become accepted that the music belongs to the world.
Revue spoke to Meechot Marrero, soprano, who will be onstage for
the performances, about the music’s enormous popularity. “It’s a combination of so many things,” she said. “The text was written at the time as it was but it’s still relevant to life as we know it today. And the music...you cannot help but feel it within your bones.”
She sees herself as having the best seat in the house, as she’ll be surrounded by the music, and, at the same time, will be able to see the audience’s reaction. “It’s the best of both worlds. I’m in the audience and onstage at the same time.”
It’s demanding music. “It’s condensed singing, difficult singing, for all three main voices, the soloists.” As the soprano, she’ll be performing numbers that are very intimate and quiet, in stark contrast to the bombardment of huge, glorious music that precedes them. “It’s a very complex, technical piece, but in the end it comes together so beautifully. It’s just so satisfying.”
She sees meaning in the fact that the words were written by monks: men who devoted their lives to the divinity, who nevertheless captured the essence of secular life. “There are songs about alcohol use, about being drunk, and conversations about lust and the body, about our visceral reaction to an attraction. Sometimes it’s shocking!”
Regardless of whether an audience member is religious or not—and Orff deliberately viewed the music as secular— the questions and experiences explored
in the music have ensured its lasting relevance. “For the fest of time, these questions will matter. Plus, you have the musical brilliance. Even generations in the future will be listening to this.”
Will they be listening live? She hopes so. Some things can’t be experienced through a screen. Being present allows the music to impact you more deeply on a physical level, she feels. “Simply being there. Being present. Experiencing it in your body.”
She points out that many people today are willing to pay hundreds and hundreds of dollars to see their favorite artists. “Why is that? Because they enjoy being alive.” Tickets to the Grand Rapids Symphony are much more affordable, but still provide that visceral experience.
“There is something so powerful in just sitting there and basking in this glorious sound. You’ll get goosebumps. It doesn’t matter how much I talk to you about what a rollercoaster this music is. Nothing comes close to what your body will feel when you’re there. You vibrate in a different way.” ■
CARMINA BURANA
Grand Rapids Symphony April 25-26 grsymphony.org
Imagine you’re a therapist. Your newest patient? God: creator of Heaven and Earth, currently depressed.
What sounds like a setup for a farce— The Sopranos, only this time it’s not the big guy but The Big Guy—becomes suddenly serious. He who fix’d his canon ‘gainst self-slaughter is not just depressed but suicidal. He’s thinking of ending it all. And by “it all” I mean everything, us included.
Born in 1953, Anat Gov was a prominent Israeli translator, screenplay writer, and playwright. In the 1970s, she joined the IDF’s military entertainment troupe, where she met her husband. Throughout her brief life (she died in 2012), she maintained strong loyalties to progressive causes and to Zionism. More than a thousand mourners attended her funeral.
Oh, My God, onstage thanks to Jewish Theater Grand Rapids April 17-May 3, is not her most famous play; that would be Happy End, a musical which explored her own experience battling the cancer that would go on to kill her. But it’s seriousminded and witty, funny and profound, wrestling with questions central to what it means to be human.
Which isn’t to say it’s not enjoyable. In one memorable moment, Ella, the therapist, asks if God wants to tell her how
DIVINE INTERVENTION: Counseling the Creator in 'Oh, My God'
old He is. “5776,” he responds. “Last fall.” Questioning and funny: is there a better summary of Jewish literature writ large?
Director Brad Sytsma was on vacation in Ohio last summer when he first read the play. “It’s powerful and moving,” he said. “I knew this was something I could throw my creative energy behind. This is a play that can move audiences, can have them sit up and take notice.”
Sytsma first became involved with Jewish Theater after moving back to Grand Rapids in 2013, after college. He auditioned for Yentl, and has since been involved in seven or eight productions. The theater’s selection committee had sent him the script, hoping he was willing to come aboard. And he was.
He had several conversations about casting God. “Especially the way God’s written in the play,” he said. One thing God isn’t is one-note: as the play proceeds, he’s both the omnipotent, all-knowing God of the Old Testament—“someone who could be threatening, menacing,” Sytsma said—and someone much more vulnerable, even human. “He looks back at the past and wonders if He’s made mistakes. He questions decisions. ‘How do I move in in this world and make it a better place?”
It’s a question relevant to all of us. Unlike God, we’re limited, but that isn’t to say we’re
| by John Kissane
powerless; we can impact others for better and worse. How do we ensure that, when it’s all added up, we’ll be in the black? How do we cause more good than harm?
Just as the play’s vision of God is nuanced, Ella is, too. “She’s a nuanced character. She has limitless compassion for the people in her life, and for the people she’s treating, but she has tragedy in her past, too. And she blames God for it. How do you provide therapy to someone you resent? Can you still help that person, even if you’re angry with them?”
Even as the sand runs down the hourglass and Ella’s chance to save Creation becomes more and more urgent, she finds herself berating God. If the Jews are really the chosen people, she asks, why were they abandoned to centuries of slavery? Why did they have to wander the desert for forty years? Why were they exiled for two millennia? Is He anything more than an abusive husband?
When casting Ella, he looked for someone capable of representing that nuance: the push and pull between a woman who lives to help and a woman with deep resentments, a woman capable of drawing on deep wells of empathy and well-stocked reserves of fury. He found this in Kate Bode.
It’s not an easy play to perform; it’s wordy, for one thing. And it’s two
characters alone in a room. “As a director, I’m always looking for the spectacle. How do I make this visually interesting? It’s a challenge, finding two actors who can carry the emotional weight of the play well enough to make watchable and engaging. That’s a challenge.”
He’s confident that the challenge has been met, in a production that (as Jewish Theater always points out) is not just for Jewish audiences, but for everyone. No one checks to see if you’ve had capicola or Sunday gravy before you watch The Sopranos, and you don’t need to have had your bar or batz mitzvah to see this play. Being human is nondenominational, and so are the questions the play raises.
Oh, My God presents several opportunities: to laugh; to be moved; to experience the work of a renowned Israeli playwright; to enter into a communal space; and to reflect on all the burdens and gifts of being human. ■
OH, MY GOD
Jewish Theatre Grand Rapids 340 State St. SE, Grand Rapids April 17-May 4 jtgr.org
Michael Empson (God), Kate Bode (Ella), Dog Story Theater, COURTESY PHOTOS
NO NEED FOR HOLLYWOOD: Making Michigan Movies
F| by Michaela Stock
or Matt Everitt, watching movies isn’t enough—he has to make them. His latest short film, You Can Go Home Whenever You Want , has earned acclaim at film festivals from Ohio to Italy. Brought to life in West Michigan by a local crew on a crowd-funded budget, Everitt’s film features SAG actors cast by PR Casting—a two-time Emmy-winning firm based in Chicago. Viewers can now find Everitt’s film on Omeleto, an established YouTube channel for independent shorts with nearly four million subscribers. Beyond bringing Hollywood-level productions to our own backyard, Everitt has helped cultivate a community of local cinephiles through the Grand Rapids Film Society, a public group in partnership with the Grand Rapids Community Media Center.
TELL US ABOUT YOUR LATEST SHORT FILM.
You Can Go Home Whenever You Want is the story of a man who watches over a hill that people go to when they’re ready to leave this world. He lives a monk-like existence on the hill where he’s very disciplined and regimented, and then that’s disrupted when he’s visited by an old friend from high school. The question of the film is: can they set aside their own prior beliefs long enough to find the comfort that they’ve both been looking for?
THE PLOTLINE IS QUITE EXISTENTIAL. WHAT INTRIGUES YOU ABOUT THIS STYLE OF STORYTELLING?
This film was an exercise in my own empathy with people whose lifestyle or life choices didn’t make sense to me. A lot of people initially see it as a film about ending your life or depression, and while those are absolutely facets of it, I didn’t make a story about the people going to the hill. I made a story about the person who sits with the people going to the hill.
I don’t think I’m capable of making anything that’s not existential because I get bored. I’ve written horror scripts, I’ve tried to write straightforward things, and I just get too bored to finish them.
WHAT’S SOMETHING ABOUT YOUR FILM THAT VIEWERS WOULDN’T KNOW JUST BY WATCHING IT?
The film’s score was written by Dan Deacon, who is an incredible musician in his own right. I had originally written my high school band’s shitty demo into the script, and so the song that the characters are jamming to in the
film is my actual high school band. Dan had the idea of using the chord progression from my demo as the backbone of the score, so whenever you hear the music and the themes that he’s built, they are all variations of what we wrote in high school.
HOW DID THIS PROJECT GROW YOU AS AN ARTIST?
Early on, I fell into the trap of thinking I could do it all myself, or that I didn’t want to ask people to be part of my little project and have my shameful directing skills on display. There was this mix of ego, but also false humility, and that really held me back.
For this film, instead of doing two or three drafts of the script, I did nine drafts of the script. When we were on set and someone presented something that I thought was good, I let my curiosity go, “but what if it was better?”
That was the biggest shift.
YOU’VE INVESTED A LOT OF YOUR TIME BACK INTO THE LOCAL SCENE, SPECIFICALLY WITH THE GRAND RAPIDS FILM SOCIETY. CAN YOU TELL US MORE ABOUT THIS?
The Grand Rapids Film Society is a recent addition to the Community Media Center. The Community Media Center has been doing incredible work for years, giving people access to cameras, editing tools. You can approach them with a lot of ideas and they’ll give you the resources to make it happen. They’ve laid the foundation for everything that we’re doing, and what we’ve done from the Film Society perspective is, come in with a more direct approach for different areas.
WHAT ARE SOME EVENTS YOU’VE DEVELOPED WITH THE GRFS?
We have the Filmmaker Round Table event, which allows people from all over to network and see what’s up with the filmmakers here in town. From there, there’s Pitch Night, where anybody who’s written a script and wants to share it with the community can practice pitching in front of a group, and anybody who’s there can sign up to support and participate in that project going forward. Once you get your film made, we have Rough Cut Night, where we open up the smaller theater at Wealthy Theatre, and you can screen anything that’s not done yet. This really pushes people to think of the theatrical experience, rather than just throwing it on YouTube and calling it good.
WHAT’S IT LIKE BEING A FILMMAKER IN GRAND RAPIDS?
Making movies in Grand Rapids is the best, because we don’t have to prove anything to anyone. There are a few people in town who talk about bringing Hollywood to Grand Rapids. A lot of people think we all want that, but there are some connotations with Hollywood coming here, whether it’s culturally, socially, financially.
For me with my film, it was more about showing what’s happening here, regardless. It’s the power of a cold email. I didn’t know the casting director, I didn’t know the composer, before I emailed them. In Grand Rapids, we get to invite people from across the country to join in on these projects that are unique, and they find meaning in it, which is the coolest thing on earth. We don’t need Hollywood coming here anymore. We’re already doing it. ■
Matt Everitt, On
APRIL ARTSCalendar
Arts exhibitions and performances have returned in full swing to West Michigan. This season, there’s absolutely no shortage of concerts, symphonies, plays, musicals, ballet, visual arts and beyond. We have big Broadway shows, intimate and progressive plays, live performances with symphonies, dancers taking to the stage, and powerful art exhibitions. Here’s our guide to arts events for the month.
AVENUE FOR THE ARTS avenueforthearts.co
THIRD THURSDAYS, Apr. 17
BROADWAY GRAND RAPIDS
122 Lyon St. NW, Grand Rapids broadwaygrandrapids.com
A BEAUTIFUL NOISE, Apr. 1-6
PRETTY WOMAN, Apr. 29-May 4
FARMERS ALLEY THEATRE KALAMAZOO
221 Farmers Alley, Kalamazoo farmersalleytheatre.com
A JUKEBOX FOR THE ALGONQUIN, Apr. 3-20
FONTANA CHAMBER ARTS
359 Kalamazoo Mall Ste. 200, Kalamazoo fontanamusic.org
LYRRA, Apr. 12
GRAND RAPIDS ART MUSEUM
101 Monroe Center, Grand Rapids artmuseumgr.org
BRICK BY BRICK: THE CREATIVE ART OF LEGO, Through Apr. 27
EACH YEAR THIS BLOOD SHALL CHANGE AND BLOSSOM, Through Apr. 27
KRISTINA SHEUFELT: FALLOW SEASON, Through May 4
GRAND RAPIDS BALLET
341 Ellsworth Ave. SW, Grand Rapids grballet.com
BE HERE NOW, APR. 25-MAY 4
GRAND RAPIDS CIVIC THEATRE
30 N. Division Ave., Grand Rapids grct.org
THE COLOR PURPLE, APR. 18-MAY 4
GRAND RAPIDS SYMPHONY
300 Ottawa Ave. NW Ste. 100, Grand Rapids grsymphony.org
AN EVENING AT HOGWARTS: MUSIC BY CANDLELIGHT, Apr. 11-12
HOGWARTS ADVENTURE, Apr. 12
CARMINA BURANA, Apr. 25-26
GILMORE THEATRE/WMU THEATRE
1903 W. Michigan Ave., Kalamazoo wmich.edu/theatre
DREAMGIRLS, MAR. 28-APR. 13
HOLLAND SYMPHONY ORCHESTRA
96 W. 15th St. Ste. 201, Holland hollandsymphony.org
ROMANTIC RACHMANINOFF, Apr. 26
HOPE COLLEGE
GREAT PERFORMANCE SERIES
100 E. Eighth St., Holland hope.gps
TALLIS SCHOLARS, Apr. 24
JEWISH THEATRE GRAND RAPIDS
2727 Michigan NE, Grand Rapids jtgr.org
OH, MY GOD, APR. 17-MAY 4
KALAMAZOO CIVIC THEATRE
329 S. Park St., Kalamazoo kazoocivic.com
DANCING AT LUGHNASA, Mar. 28-Apr. 6
THE SEUSSIFICATION OF A MIDSUMMER NIGHT’S DREAM, Apr. 25-May 4
KALAMAZOO INSTITUTE OF ARTS
314 South Park St., Kalamazoo kiarts.org
SOURCED FROM THE ‘ZOO, Through May 25
AN INFINITE CONSTELLATION OF LOVE, Through June 15
KALAMAZOO SYMPHONY ORCHESTRA
359 Kalamazoo Mall Ste. 100, Kalamazoo kalamazoosymphony.com
RHAPSODY IN BLUE, Apr. 5
CRAFT MUSIC: ANTHEMS, ROCK, POP & MORE, Apr. 16
SOUND IN MOTION, Apr. 27
LOWELLARTS
223 W. Main St., Lowell lowellartsmi.org
WEST MICHIGAN ART COMPETITION, Through Apr. 12
MILLER AUDITORIUM
2200 Auditorium Dr, Kalamazoo millerauditorium.com
HADESTOWN, Apr. 1-2
RIVERDANCE 30, Apr. 29
MUSKEGON MUSEUM OF ART
296 W. Webster Ave., Muskegon muskegonartmuseum.org
ART TALKS BACK, Through Apr. 30
TRANSCENDING TRADITION, Through May 11
EXPRESSIONS, Mar. 27-May 4
NEW VIC THEATRE
134 E. Vine St., Kalamazoo thenewvictheatre.org
QUEEN OF BINGO, Through Apr. 12
SAUGATUCK CENTER FOR THE ARTS
400 Culver St., Saugatuck sc4a.org
WE HOPE YOU FAIL BETTER., Through May 16
ST. CECILIA MUSIC CENTER
24 Ransom Ave. NE, Grand Rapids scmc-online.org
CHRISTIAN MCBRIDE & URSA MAJOR, Apr. 22
TCHAIKOVSKY’S SOUVENIR DE FLORENCE, Apr. 24
THE GILMORE
359 S. Kalamazoo Mall, Kalamazoo thegilmore.org
BRAD MEHLDAU, CHRISTIAN MCBRIDE, MARCUS GILMORE, Apr. 14
HÉLÈNE GRIMAUD, Apr. 23
WELLSPRING/ CORI TERRY & DANCERS
359 S. Kalamazoo Mall, Kalamazoo wellspringdance.org
SPRING CONCERT OF DANCE, Apr. 27
WEST MICHIGAN SYMPHONY
360 W. Western Ave. Ste. 200, Muskegon westmichigansymphony.org
BAYBERRY STRING QUARTET - CLASSICAL, Apr. 26
