Happy Days: A Shortlist of West Michigan’s Must-Visit Happy Hours

Written by REVUE Marketing Staff | Wednesday, 04 April 2018 16:23 |

The English language is chockfull of misleading terms. For instance, hitting your funny bone isn’t remotely funny. But we can think of one straightforward term that will never lead you astray — Happy Hour. Honestly, who wouldn’t be happy about partaking in affordable, quality libations?

Beer City USA: How Grand Rapids embraced its title to become a destination for craft beer

Written by REVUE Marketing Staff | Wednesday, 04 April 2018 15:35 |

When Grand Rapids tied Asheville, North Carolina in a 2012 online poll to determine the best beer city in the country, lots of local beer enthusiasts cheered. A few raised an eyebrow.

Last Call: Blushing Gimlet from Social Kitchen and Bar

Written by Nick Macksood | Thursday, 29 March 2018 15:43 |

“A real gimlet is half gin and half Rose’s Lime Juice, and nothing else,” so says Terry Lennox — that old dog — of Raymond Chandler’s The Long Goodbye. That may be the world’s most famous gimlet recipe, but there are other twists and turns to what’s certainly the most idiot-proof of cocktails.

Beer of the Minute Continues its Run

Written by Joe Boomgaard | Thursday, 29 March 2018 15:20 |

We get it: Beer drinkers like hazy IPAs. 
Craft beer fanatics don’t have to be from New England to enjoy the IPA style first popularized by breweries in that region. We have plenty of breweries in West Michigan and across the state that will sell you a 16-ounce can of OJ-inspired IPA.

Cold, Hard Facts: How local ice cream is helping to save the world

Written by Missy Black | Thursday, 29 March 2018 14:20 |

Cone Appétit is craft ice cream that feeds the soul and fights human trafficking. We sat down with its creator, Tara VanWagoner, to talk flavors, local ingredients and serving people with every scoop.

Fusion: More Than a Concept: The early beginnings of fusion in West Michigan

Written by Dominique Tomlin | Thursday, 29 March 2018 14:09 |

To some, fusion food means combining elements from different culinary traditions into one dish. To others, it’s a way of life.

Grub From the Pub: Bar food highlights in Grand Rapids

Written by Nick Macksood | Thursday, 29 March 2018 14:01 |

Bar food has come a long way since the days of raw onions and cheese served up at McSorley’s Old Ale House. These days, you can find anything from fish tacos with champagne slaw to confit duck nachos — and let me be the first to admit that even veggie-centric dishes like the sprout tacos at Donkey are some of the best bar eats you could ask for.

Achin’ for Some Bacon: The best cured pork accoutrements around

Written by Michael Johnson | Thursday, 29 March 2018 13:54 |

Like music, movies and fashion, the culinary industry is prone to inescapable season-defining trends. Suddenly, a relatively innocuous foodstuff will get to bask in its 15 minutes of fame, with appearances in farm-to-table restaurants, fast-food joints and everywhere in between.

Each year, the National Restaurant Association releases data on the predicted top food trends. Many of these trends were inspired by viral videos on Instagram, including Thai Rolled Ice Cream and unusual flavor-filled doughnuts. And while we may not see rolled ice cream hitting the streets of West Michigan anytime soon, one of the list’s trends fits right in with our local food scene: quality sourced ingredients and a hyper-focus on locality or ethnic cuisine.

Guidance from the Garden: How to grow your own food, and why

Written by Dominique Tomlin | Thursday, 29 March 2018 13:41 |

If April showers bring May flowers, now’s the perfect time to start a garden. With produce, flowers and herbs all readily available from local stores, you may ask yourself if starting a garden is necessary. Brandon Iker offers up a resounding, “Yes!”

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