Matchbox Diner & Drinks brings fierce competition to Eastown dining scene

Written by Josh Veal | Friday, 03 February 2017 17:44 |

The air of mystery around Matchbox Diner & Drinks finally has been dispelled. Since Brandywine’s Eastown location closed, residents and passersby have wondered what the little spot at 1345 Lake Dr. SE would hold next.

Around the World With Food in Grand Rapids

Written by Elma Talundzic | Friday, 27 January 2017 14:19 |

With new restaurants opening all the time in Grand Rapids, the city continues to put new pins in its global cuisine map. From Bosnian to Ethiopian, restaurateurs make it easier every year to taste what the world has to offer without stepping foot on a plane. Here’s just a small handful of the many local establishments helping us expand our horizons.

CUISINAL CLAIRVOYANCE: Revue’s Official 2017 Predictions for the West Michigan Dining & Drinking Scene

Written by Troy Reimink / Illustrations by Anthony Carpenter | Friday, 30 December 2016 12:47 |

Last year was a rough one for the credibility of media predictions, but here’s something we can state with absolute confidence: West Michigan’s star will continue to rise as a food destination. Or maybe it won’t! There’s no science to this, really.

In the spirit of quasi-informed speculation, Revue presents its list of Official 2017 Predictions for the eating/drinking scene in West Michigan. We stake our reputation on the inevitability of each of the following things 100 percent happening exactly as described. (Not really.) (It’s made-up.) (All of it.)

Forward to the Past

Written by Troy Reimink | Monday, 05 December 2016 18:19 |

The future of West Michigan dining is here, and it feels a lot like the past. See examples from the oldest restaurant in Grand Rapids (Cherie Inn) and a new eatery (The Lazy Susan).

Truck Yeah! GR gets friendly with food trucks

Written by Troy Reimink | Tuesday, 01 November 2016 10:48 |

During this year’s ArtPrize, downtown Grand Rapids was filled with the expected sights — oversized artwork, misused crosswalks, the guy riding a fish bicycle. But there was a surprise greeting visitors who flocked to the eighth-annual event: Food trucks. All over the place. With lines in front of them.

Kitchen Preview: Rockford Brewing Co. cooks up some gourmet comfort

Written by Josh Veal | Friday, 07 October 2016 15:38 |

This week, Rockford Brewing Co. took its new kitchen for a test drive with a multi-day soft opening.

Fork, Knife and Pint: Why breweries are stepping up their food game

Written by Troy Reimink | Wednesday, 05 October 2016 09:16 |

Just a few years ago, most breweries could get away with treating their food menu as a greasy afterthought — maybe a few token appetizers or sandwiches to keep the regulars warming the barstools.

But breweries in Beer City and throughout West Michigan are learning, sometimes the hard way, that a successful operation needs more than just good beer to distinguish itself in 2016.

Table Talk: Jeff Butzow of Fish Lads & Carvers

Written by Nick Macksood | Wednesday, 05 October 2016 08:15 |

There’s no shortage of primo fish to reel in from our state’s tens of thousands of inland lakes (including four of the largest lakes in the world) and 300-plus rivers. And yet, nothing compares to an oceanic jewel like fresh king or coho salmon. That’s where Fish Lads comes in — purveying only the finest fillets in Grand Rapids’ own Downtown Market. We talked with Jeff Butzow, owner of Fish Lads, about his aquatic philosophy and plans for the new meat emporium, Carvers, set up just a few feet away.

HopCat Kalamazoo to open this week

Written by Revue Staff | Tuesday, 04 October 2016 11:55 |

HopCat is opening yet another set of doors this Saturday, Oct. 8 in Kalamazoo.

In the Stomach of the Beholder: Top local chefs make a case for the art of cuisine

Written by Troy Reimink | Thursday, 08 September 2016 10:04 |

In Kitchen Confidential, the bestselling chronicle of the food industry’s colorful underbelly, Anthony Bourdain warns of the mayhem and mediocrity that can occur “when the chef starts thinking of himself as an artist rather than a craftsman.” But can food be art? Revue asked some of the area’s top chefs to explain what in the restaurant world, if anything, qualifies as artistic.

© 2017 Revue and Revue Holding Company

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