In the 1960s, when trade officially halted between the U.S. and the new island republic, virtually all the sights, smells and sounds of Cuba remained unchanged. Visit Havana today and you will still see vintage Chevrolets rolling down the old streets, the buildings left squat and unchanged in the last 60 years compared to its capitalist neighbor. And all for the better, in my opinion.

Restaurants today aren’t afraid to “elevate” a classic food staple. In Grand Rapids, you can find a fresh, local burger with fries for $5 at your favorite takeout joint or a gourmet burger with cheese for $16 at your neighborhood brewery. With such a wide gamut before us, we decided to investigate the difference between chicken wings that are $1 apiece versus twice that price.

Jell-O salads, 44-oz. drinks, Wish Bone Italian dressing, John Cheever — these seemingly disparate items conjure up nothing if not our preconceived image of the suburbs, in all its milquetoast glory. 

Now in its ninth year, Restaurant Week Grand Rapids has more than 60 restaurants participating in the 12-day event. Each eatery creates a menu specifically intended to branch out and create something new while staying true to its core concept. It’s a chance for newcomers to try new restaurants and regulars to try new dishes, and it’s happening at nearly every restaurant in the Greater Grand Rapids area.