Wednesday, 12 August 2015 11:11

Restaurant Week begins; REVUE's featured restaurants

Written by  REVUE Staff
Rate this item
(4 votes)

Restaurant Week Grand Rapids kicks off today and will go through Aug. 23. For information on all the festivities and events, visit restaurantweekgr.com. Meanwhile, REVUE has taken the liberty of highlighting a list of some restaurants participating this year and giving you the scoop on what you can expect. Take a gander.



The Bandit Queen

117 Division Avenue S., Grand Rapids
(616) 288-5248
The Bandit Queen’s Restaurant Week menu will feature Korean BBQ pork ribs with house kimchi, shrimp and white miso broth, cucumber kimchi and Wasabi ice cream and a pork belly stir fry that can easily be vegan when ordered without the pork.

Bistro Bella Vita
44 Grandville Avenue SW, Grand Rapids
(616) 222-4600
Bistro Bella Vita’s Restaurant Week menu will feature fare sourced from S&S Lamb, Field & Fire, Urban Mushroom, Country Winds Creamery and many more. Wine and beer pairings are available with each delicious course. Fresh. Natural. Local.

Brewery Vivant
925 Cherry Street SE, Grand Rapids
(616) 719-1604
Expand your culinary tastes with our 3-course Restaurant Week nose-to-tail meal. Start with a Paté flight including headcheese, pig liver mousse and a pork rillette. Next is a grilled pork chop with the Farm Hand’s bounty of Vivant Garden-fresh vegetables and finish with a Parisian flan with blueberry bacon chutney.

The Bull’s Head Tavern
188 Monroe Avenue NW, Grand Rapids
(616) 454-3580
The Bull’s Head Tavern’s Restaurant Week menu features three courses consisting of fresh, homemade dishes. Try the Butternut Squash Bisque made with Vander Mill’s Totally Roasted cider, or Stuffed Pork Tenderloin. End the meal with a decadent homemade dessert.

Charley’s Crab
63 Market Avenue SW, Grand Rapids
(616) 459-2500
For Restaurant Week, Charley’s Crab has crafted a 3-course menu that blends the best of the summer season. Start with a refreshing chilled Gazpacho or a steaming bowl of Charley’s fish Chowder. For the main entrée try the Market Street Combo – a perfect pairing of coconut-macadamia shrimp and a smoked salmon cake – or the Lemon Salmon topped with Michigan blueberry-corn salsa. End on a sweet note with the Chocolate Decadence – a heavenly duo of flourless chocolate cake and dark chocolate mousse. Vegetarian and non-seafood courses are also available.

CitySēn Lounge
83 Monroe Center Street NW, Grand Rapids
(616) 451-1892
CitySēn Lounge will feature Asian influenced 1st course menu items, Spanish style 2nd course dishes and American 3rd course offerings. Choose from options like Soba Noodle Salad, Sirloin with Patatas Bravas, Moroccan Sole and Chocolate Truffle Oreo Fries. As always CitySēn Lounge offers vegetarian and gluten friendly dishes during restaurant week.

Cork Wine & Grille
1600 Galbraith Avenue SE, Grand Rapids
(616) 949-0570
Chef Glenn used the tastes of Summer to create this year’s Restaurant Week menu. Enjoy ribs or Summer Risotto out on the patio!

The Cottage Bar
18 La Grave Avenue SE, Grand Rapids
(616) 454-9088
The cottage Bar’s Restaurant Week menu features delightful options for meat lovers and non-meat eaters alike. Start your meal with a cup of 3 Alarm Chili or Cottage Fries then choose from entrees such as a bratwurst burger, vegan wrap or Thai chicken sandwich. For dessert try the brownie bar or caramel apple bar.

FireRock Grille
7111 Kalamazoo Avenue SE, Caledonia
(616) 656-9898
Chef John used summer veggies and fruits as inspiration for this year’s Restaurant Week menu. Don’t miss out on the Peaches & Poppies Salad.

Fricano’s of Caledonia
107 E. Main Street, Caledonia
(616) 275-1311
Traditional Italian fare meets the fresh, bold flavors of summertime in Michigan. From the light simplicity of a fresh strawberry salad to the carefully crafted Braciole and delightful cannolis, this menu highlights Fricano's authentic traditions.

Ganders
4747 28th Street SE, Grand Rapids
(616) 957-1111
Ganders focuses on Michigan grown and produced products and our Restaurant Week menu is no exception. Our entrees include an Herb Grilled Michigan Beef Tenderloin, Michigan Short Rib Tacos and Mama Mucci Garlic Parsley Linguine. We are using items from local vendors such as S&S Meats, Vertical Paradise Farms, Old World Olive Company, New Holland Brewing Company and Schmohz Brewery.

Gravity Taphouse Grille
3210 Deposit Drive NE, Grand Rapids
(616) 719-4944
Gravity’s Restaurant Week menu features beer inspired food. From our Cheddar Ale Soup to our BBQ stout plate, Gravity shows its craft beer roots.

The Green Well
924 Cherry Street SE, Grand Rapids
(616) 808-3566
The Green Well will be offering a Restaurant Week menu along with their full dinner menu. The Restaurant Week menu will feature a first course, second course and dessert designed around awesome seasonal products from Michigan farmers and purveyors.

Grove
919 Cherry Street SE, Grand Rapids
(616) 454-1000
Grove’s Restaurant Week menu boasts various options for all three courses. The menu will vary slightly each day based on which local products are coming through our kitchen. Vegan, vegetarian, and gluten free options will be available.

Lindo Mexico Restaurant
1292 28th Street SW, Wyoming
(616) 261-2280
The Restaurant Week menu at Lindo Mexico Restaurant features locally-sourced authentic Mexican meals and desserts that the staff grew up eating in Michoacan, Mexico. Start off with Queso Fundido con Chorizo, followed by Carnitas fried in a special seasoning. End your meal with Churro bites, complete with Mexican chocolate and caramel syrup.

The Melting Pot
2090 Celebration Drive NE, Grand Rapids
(616) 365-0055
The Melting Pot is offering delicious specialty items for Restaurant Week 2015. A few mouthwatering options include Smoked Gouda with Sun-dried Tomato Pesto Cheese Fondue, Summer Panzanella Salad with Mud Lake Farms arugula, crispy bread with fresh peaches, watermelon, tomato, cucumber and a basil vinaigrette, and specialty homemade dipping sauces like Woodford Reserve Bourbon BBQ, Tequila Lime Mojo and Sweet Chili citrus sauce to accompany our various entrees.

One Trick Pony
136 Fulton Street E., Grand Rapids
(616) 235-7669
One Trick Pony’s Restaurant Week menu features a first course including a cherry walnut salad made with local field greens, candied walnuts, bleu cheese, raspberries and Michigan cherry vinaigrette. Second course entrees include citrus marinated short ribs with a Jim Beam bourbon sauce, Parmesan potato gnocchi or cherry trout. End your meal on a decadent note with a flourless chocolate torte with raspberry coulis or watermelon salad with mango sorbet.

Pearl Street Grill
310 Pearl Street NW, Grand Rapids
(616) 235-1342
Pearl Street Grill’s Restaurant Week menu starts off with shared plates like gnocchi, casino mussels and chicken fritters and delves into entrees such as pork loin, seafood cioppino and tofu Hungarian goulash. If you save room for dessert, try the grilled angel food cake with Founders Pale Ale macerated strawberries.

Reds on the River
8 East Bridge Street #100, Rockford
(616) 863-8181
Restaurant Week is the perfect opportunity to try something new at Reds! Come in for our Heirloom Tomato Gazpacho or Crisp Pork Belly!

Reserve Wine & Food
201 Monroe Avenue NW, Grand Rapids
(616) 855-9463
Our menu was put together with the idea of highlighting the last beautiful vestiges of the summer’s bounty. We strive to bridge the gap between our guests and the love and craftsmanship that farms like Visser, GreenWagon, EverGreen Lane, Hasselman Honey and Hilhof Dairy are putting into Michigan food. Eat, drink, and be merry!

Rush Creek Bistro
624 Port Sheldon Street SW, Grandville
(616) 457-1100
Chef Lance is excited to feature a stuffed filet on this year’s Restaurant Week menu! Come enjoy three quality courses at Rush Creek Bistro!

Terra GR
1429 Lake Drive SE, Grand Rapids
(616) 301-0998
Terra GR has teamed up with Feeding America West Michigan to help fight hunger during Restaurant Week. A $1 donation will be made for every meal purchased between August 12 and 23. A sample of the menu includes a Smoked Salmon rillette, Charred Peach & Arugula salad dressed with a preserved lemon vinaigrette and Duck Confit leg.

Login to post comments

© 2018 Revue and Revue Holding Company

Join Our Newsletter!

Event Calendar

Breaking News

readthisissue 11.18