Creston Brewery offers range of accessible flavors with community vibe

Written by Joe Boomgaard | Thursday, 08 September 2016 10:11 |

A new brewery is breathing life into a long-vacant former furniture showroom on Plainfield Avenue in Grand Rapids’ burgeoning Creston neighborhood. Launched last month by two couples — Vince Lambert and Cailin Kelly, and Scott Schultz and Molly Bouwsma-Schultz — Creston Brewery aims to bring an inclusive environment to the local craft beer scene with something for people of all backgrounds and tastes, including non-beer lovers.

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.

Crushable Lagers: Craft beer comes full circle

Written by Joe Boomgaard | Friday, 02 September 2016 10:32 |

Although craft brewers once maligned mass-produced American lagers as “fizzy, yellow beer,” many have started to embrace the traditional German styles as consumers seek out sessionable options.

Let’s face it: Sometimes you just want a flavorful, crushable beer. Lagers are the so-called lawnmower beers, but that doesn’t mean they have to forego nuance and flavor, as this sampling proved. 

Brewery Vivant’s Wood-Aged Beer Fest tickets available

Written by Revue Staff | Tuesday, 30 August 2016 15:51 |

Brewery Vivant is now selling tickets to the sixth-annual Wood-Aged Beer Festival.

Several restaurants have firmly established themselves in West Michigan as go-tos for vegetarian-friendly menus. But if you can’t always convince your friends or significant other to patronize those, you can still find good vegetarian food in unexpected places. Consider this your guide to off-brand, below-radar veggie cuisine in Grand Rapids, broken down by meal.

GRAND RAPIDS — Forgive Joe Short and his colleagues from Bellaire-based Short’s Brewing Co. if they look a little tired. They had a busy day on Wednesday. That’s when the Northern Michigan brewery released Psychedelic Cat Grass, its triple dry-hopped IPA, across its entire multi-state distribution footprint. 

Restaurant Week Grand Rapids: 2016 Featured Menus

Written by REVUE | Tuesday, 09 August 2016 08:26 |

Restaurant Week Grand Rapids is back! With more than 50 participating restaurants throughout the city, this event is a good excuse to try out a new restaurant (or two!). Between August 10-21, you can sample 3-course dinner menus for a special price — all 3-course menus are $28 per person (or 2 dine for $28). Read on to see our roundup of featured menus.

Northern Exposure: Craft brewery wanderings in NW Michigan

Written by Joe Boomgaard | Friday, 29 July 2016 10:08 |

Since this is Revue’s road trip edition and it is summer in Michigan, we decided to head north on a meandering of our own, in search of what the area’s nascent craft beverage scene has to offer. Here’s what we found.

The Great Outdoors: How to Eat Fly Under the West Michigan Sky

Written by Troy Reimink | Friday, 01 July 2016 12:52 |

A roundup of top outdoor dining spots in Grand Rapids and beyond.

Jeff Duba & Matt Burdick Talk Heritage Meat

Written by Nick Macksood | Tuesday, 14 June 2016 13:31 |

In an era when people want to know more about the origin of their food, many are starting to pay closer attention to how those tasty animals were treated before they became sustenance. At the forefront of that movement is heritage meats. Grand Rapids’ very own Duba & Co. is one of two (two!) purveyors of heritage meat in the United States. This month, I rode along with owner Jeff Duba to visit Matt Burdick at Idle River Farms in Burlington, Mich. to talk about the ins-and-outs of heritage animals and the rapidly growing interest behind them.

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