Short's Brewing Anni Party 2017

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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.

TACO TOUR: Revue Hits the Streets of GR on a Taco Crawl

Written by Nick Macksood | Monday, 06 June 2016 16:05 |

If you want to start a heated food fight, tell a group of people where to find the best tacos in town. 

For reasons unknown, tacos and burritos seem to be America’s most divisive foods and everyone has his or her own favorite spot. With that in mind, what better way to decide who is king than a taco crawl through the streets of Grand Rapids? Here's a quick route.

Summer wheat beer taste-off: Will king Oberon keep its crown?

Written by Joe Boomgaard | Monday, 06 June 2016 15:12 |

Oberon from Bell’s Brewery served as a gateway for many drinkers entering the world of craft beer. 

It’s an approachable wheat ale that’s become synonymous with summer and warm weather. But we wondered how the iconic Oberon would hold up to some of the other offerings from West Michigan breweries that loosely fit into the same style profile. Here’s what we determined. 

The Rebirth of Bartertown: Crystal Lecoy & Thad Cummings of Bartertown Diner

Written by Nick Macksood | Tuesday, 31 May 2016 17:53 |

This month I sat down with the new owners of Bartertown Diner, Crystal Lecoy and Thad Cummings, to chat about their vegan diner’s recent transformation and revamped plant-based menu. Find out the reformist restaurateurs’ noble game plan and how they’re handling the business after taking the reins from former Bartertown owner Ryan Cappelletti.

Meet the Butchers: Where’s the Beef? Revue Investigates

Written by John Wiegand | Tuesday, 31 May 2016 15:31 |

After a long day’s work there are few things I enjoy more than curling up, Ron Swanson-style, with a thick, juicy hunk of animal meat and an equally luscious single-malt scotch. 

While my appetite for vast quantities of meat is admittedly less than the mustachioed libertarian of Parks and Recreation fame, I do possess a vigorous ferocity for cuts of all shapes and flavors.

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