The air of mystery around Matchbox Diner & Drinks finally has been dispelled. Since Brandywine’s Eastown location closed, residents and passersby have wondered what the little spot at 1345 Lake Dr. SE would hold next.
With new restaurants opening all the time in Grand Rapids, the city continues to put new pins in its global cuisine map. From Bosnian to Ethiopian, restaurateurs make it easier every year to taste what the world has to offer without stepping foot on a plane. Here’s just a small handful of the many local establishments helping us expand our horizons.
Last year was a rough one for the credibility of media predictions, but here’s something we can state with absolute confidence: West Michigan’s star will continue to rise as a food destination. Or maybe it won’t! There’s no science to this, really.
In the spirit of quasi-informed speculation, Revue presents its list of Official 2017 Predictions for the eating/drinking scene in West Michigan. We stake our reputation on the inevitability of each of the following things 100 percent happening exactly as described. (Not really.) (It’s made-up.) (All of it.)
During this year’s ArtPrize, downtown Grand Rapids was filled with the expected sights — oversized artwork, misused crosswalks, the guy riding a fish bicycle. But there was a surprise greeting visitors who flocked to the eighth-annual event: Food trucks. All over the place. With lines in front of them.
This week, Rockford Brewing Co. took its new kitchen for a test drive with a multi-day soft opening.
Just a few years ago, most breweries could get away with treating their food menu as a greasy afterthought — maybe a few token appetizers or sandwiches to keep the regulars warming the barstools.
But breweries in Beer City and throughout West Michigan are learning, sometimes the hard way, that a successful operation needs more than just good beer to distinguish itself in 2016.
There’s no shortage of primo fish to reel in from our state’s tens of thousands of inland lakes (including four of the largest lakes in the world) and 300-plus rivers. And yet, nothing compares to an oceanic jewel like fresh king or coho salmon. That’s where Fish Lads comes in — purveying only the finest fillets in Grand Rapids’ own Downtown Market. We talked with Jeff Butzow, owner of Fish Lads, about his aquatic philosophy and plans for the new meat emporium, Carvers, set up just a few feet away.
In Kitchen Confidential, the bestselling chronicle of the food industry’s colorful underbelly, Anthony Bourdain warns of the mayhem and mediocrity that can occur “when the chef starts thinking of himself as an artist rather than a craftsman.” But can food be art? Revue asked some of the area’s top chefs to explain what in the restaurant world, if anything, qualifies as artistic.
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