For over 60 years, Jersey Junction in East Grand Rapids has served delectable scoops of Hudsonville and Mooville brand ice cream to local students, residents and families, all while situated in, perhaps, the most charming and nostalgic interior you might find in the West Michigan area.
Local restaurants are struggling, to say the least. If you’ve seen your grocery bills skyrocket in recent times, just imagine theirs—and then add on payroll, equipment, rent, utilities, certifications, licenses, furniture, tableware, and on and on. That’s why we decided to have a roundtable with just a few of the many amazing local restaurant owners in West Michigan, talking about the challenges they’re facing.
Lake Michigan has given us the gift of wine—and a lot of it. There are more than 200 wineries in the Mitten State, and just about all of them fall in the Western half.
In last month’s issue, we talked with several restaurateurs who have the uncommon approach of changing their menus regularly. Some of our readers might have wondered, “Hey, where’s Littlebird in this mix?!”
With well over 100 wineries in Michigan, and a quest to find a winemaker to talk shop with, where does one begin? It seemed logical to tap into the connections of one of our favorite wine experts in Grand Rapids: Martha’s Vineyard.
Every cocktail has a legacy, and some last longer than others. Across the many bars and restaurants of Grand Rapids, there are a number of drinks that have become institutions in their own right.
A round-up of the new restaurants and other businesses in Grand Rapids and across West Michigan, as well as closings and other changes.
To start, Garden District took over the former home of Monsoon at 55 Monroe Center St. NW, Grand Rapids. Opened by a husband and wife duo, this new eatery offers a tastes of New Orleans with Cajun and Creole cuisine, such as Etouffee, Gumbo Yaya and Jambalaya.
Then, SILVA has arrived on the north end of downtown at 975 Ottawa NW, Grand Rapids, making a splash with its unique dinnertainment concept. The restaurant regularly has performers roaming the dining room, in addition to darts and billiards, with a lot more planned—a bocce ball room is coming soon, with a large event space further down the road.
West Michigan’s food scene is home to some of the best restaurants in the Midwest. You may not realize it, because Michelin isn’t sending their critics our way, but that’s fine—here at Revue, we pride ourselves in having great taste and keeping in touch with what the general public loves as well.
It’s fair to guess that the population is divided by some ratio of choosing a restaurant because it offers a favorite dish that can always be relied on, versus the thrill of a special or new item to try for the first time. Some need the comfort of consistency, while others crave the mystery of the unknown.
What’s it really like to work in a kitchen? It’s a question so many of us are fascinated by, as the dining experience typically puts walls between us and the people making our food. When you look at popular depictions of kitchen life, such as The Bear or even Five-Year Engagement, it seems intense to say the least.
