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In the Kitchen with Chef Gilles

Written by Andy Balaskovitz | Tuesday, 29 December 2015 12:27 |

GRCC’s world-renowned pastry chef Gilles Renusson talks about keeping up with cooking fads, social media, the Food Network and gluten-free diets

A Guide to Local Health Food Stores

Written by Josh Spanninga | Tuesday, 29 December 2015 12:06 |

A healthy lifestyle calls for a healthy diet. Easier said than done, am I right? Big chain stores may stock a plethora of products, but many of them are processed, treated with chemicals or dosed with pesticides. Yummy! Thankfully West Michigan has plenty of local health-food store options to choose from. Here are just a few.

Meet the Chefs: Tastemakers from San Chez, Winchester and Electric Cheetah

Written by Nicolette Chambery | Friday, 11 December 2015 14:19 |

You may know your resident servers and bartenders, but do you know who’s masterminding your favorite dishes? Revue chatted with a few local chefs about how they got started in the kitchen and what’s new on each of their menus.

Where to Find Premium, Hand-Crafted Coffee in Grand Rapids

Written by Kristen Guilbert | Sunday, 06 December 2015 20:37 |

When entering a coffee shop, one is welcomed by the warm and comforting aroma of richly roasted beans and fresh, brewed coffee. The cozy and aromatic atmosphere entices the senses and the first sip of an artfully crafted beverage brings the utmost satisfaction. 

Food Review: Reserve Hosts ‘Meat & Greet’

Written by Dwayne Hoover | Wednesday, 18 November 2015 08:39 |

In anticipation of the 8th annual Grand Rapids International Wine, Beer and Food Festival, Reserve Wine & Food held a special “Meat & Greet” event on Nov. 13 to provide a little window into the type of palate-pleasing food this featured restaurant will offer festival goers.

Cygnus 27’s New Latin Menu Is a Slam Dunk

Written by Marjorie Steele | Sunday, 01 November 2015 11:41 |

Cygnus 27 is changing its tune with the addition of its new chef Tim Moreno. The restaurant is taking on a new flavor as it changes guards with new manager Manny Rivera and his Latin-influenced freshman chef. Formerly featuring heavily Asian-infused cuisine, Cygnus 27’s new menu has turned its attention to south of the border thanks to the Mexican heritage of Chef Moreno

Slow’s Bar-B-Q: Great brisket guaranteed, new friends optional

Written by Marjorie Steele | Wednesday, 30 September 2015 13:56 |

It seems like everyone’s been buzzing about the new Slow’s Bar-B-Q, one of the newest additions to the Downtown Market and the second location for the Detroit-based chain. I love good ribs and brisket as much as the next red-blooded Michigan girl, so I grabbed my barbecue-loving boyfriend and headed down to the market to see what the fuss was about.

Recent Restaurant Openings, Closings & More

Written by REVUE Staff | Thursday, 03 September 2015 08:47 |

It’s a sad day, West Michigan diners. Muskegon’s quirky and comforting Mia & Grace has closed. The downtown Skeetown bistro, which featured sensational items like the Duck PB&J sandwich and beef tongue schnitzel, shut its doors in late August so owners Jamie and Jeremy Paquin can take a day off occasionally and focus on new endeavors, including their wood-fired pizza restaurant, whistle punk.

Restaurant Week begins; REVUE's featured restaurants

Written by REVUE Staff | Wednesday, 12 August 2015 11:11 |

Restaurant Week Grand Rapids kicks off today and will go through Aug. 23. For information on all the festivities and events, visit restaurantweekgr.com. Meanwhile, REVUE has taken the liberty of highlighting a list of some restaurants participating this year and giving you the scoop on what you can expect. Take a gander.

Pronto Pups is a Grand Haven must-have

Written by Tayler Keefer | Friday, 31 July 2015 15:35 |

A fixture on the coast of downtown Grand Haven, the Pronto Pups stand has undergone few, if any, changes since it sold its first pup 68 years ago. And second generation owner Carl Nelson is just fine with that. “We only serve one thing, so when you walk up to the window we don’t ask you what you want, we ask you how many you want,” Nelson said. “There’ll never be anything more or anything less. The system we have right now is a well-oiled machine.”

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