Justin Whitman, the bar manager at Donkey admitted to us that when he and his staff have trouble coming up with cocktail names, they tend to lean on band names. Well bravo, team. The Velvet Underground manages not only to taste like a smoky NYC bar circa 1964, its Day-Glo orange also looks like it could have doubled as a prop in Warhol's Exploding Plastic Inevitable.
Restaurant Week GR is a celebration of outstanding local food. It’s an opportunity to try something new while experiencing the best that Grand Rapids restaurants have to offer. We sent Revue writers to four participating restaurants for a sneak preview of what’s coming to your table.
It’s no secret that coffee tends to hog the caffeinated spotlight from time to time. But we’re here for you, tea lovers. We’d like to widen that spotlight and shift our attention over to a hot (or iced) cup of tea. Here’s a small guide to just a few local specialty tea shops to help you get started on your next leafy quest.
Mad Men has been off the air for two years now — it’s high time we millennials admit that Don Draper taught us how to drink whiskey. The education shouldn’t stop there, and fortunately for our tastes, Bridge Street is at it again with another establishment dedicated to upping our collective spirits knowledge. This month, Revue sat down with Meagan Freriks of One Bourbon to talk whiskey, fried chicken and daily homemade pie that would make Dale Cooper blush.
If you want to drink something fruity and alcoholic, we suggest wine, cider or even mead. However, if you’re dead-set against those other ferments and need a fruity Michigan beer, Revue gathered a baker’s dozen of fruit beers made by Michigan breweries and put them before our tasting panel.
Owner operator Joel Bierling demonstrates how they serve absinthe at Bier Distillery and Tasting Room in Comstock Park.
Butcher’s Union, occupying the former Monte's space, is the new rage. You may already know this if you use Facebook or Instagram, which lately seem to exist for the sole purpose of enabling Grand Rapids diners to inform their friends they’ve secured seating there.
Revue’s Beer Czar goes to Vermont to investigate the source of the hottest craze in craft beer.
Yes, outdoor dining season is upon us. We kicked off last summer by surveying some notable alfresco eating locations in the area, and we could have filled an entire issue with it. But since print space, like summer, is finite, we’ll simply offer another (admittedly incomplete) pile of suggestions for outdoor dining spots that are new, notable or worth revisiting.
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