Latitude 42 Brewing Company CEO Joe Stoddard had been running a restaurant for years, all while having a dream of opening his own brewery with spectacular food. The kitchen aspect of the endeavor was covered, but he was faced with the challenge of finding the next key piece of the puzzle -- the brewer -- before moving on to the business plan.
The Union Cabaret & Grille features no shortage of impeccable Southern flare. Chefs who got their start in places like New Orleans and Kansas City have put together a menu that features showstoppers like St. Louis-style ribs and Gumbo. Also available are six different barbeque sauces, all gluten free.
It's an optimistic time of year. The days are noticeably longer and temperatures are getting warmer. Not that you need to rely on the weather to heat things up—a spicy bite or sip can do the trick just as well.
Jeff Jacobson spends his days as an attorney, but one who harbored a secret desire: to open a brewery. However, it wasn't a task to be accomplished on his own. He had been doing some trademarking work for his soon-to-be business partner, Mark Gongalski, to whom he expressed his interest to open a brewery. They joined forces but were missing a crucial piece, the brewer.
Since Examiner got rid of its Beer City USA poll, it looks like Grand Rapids will be the nation's champ forever. Or until another beer-related poll pops up. But until then, we will celebrate our win indefinitely.
There’s been an explosion of restaurants offering vegan options in the Grand Rapids area over the last couple of years. Choosing just five favorites seems somehow cruel. However, when push comes to shove, here are five that rise to the top.
The last three months have been my learning experience. ... But it's nice to have that creative flow to really cook food for people. I'm not a big talker. My food speaks for what I would say.
To Michigan’s economy, restaurants are kind of a big deal. The industry currently employs 10 percent of Michigan’s total workforce, registering $13.1 billion in annual sales. The National Restaurant Association projects a 5.8 percent increase in employment over the course of 2014, which means the creation of 23,000 jobs in the state.
Half of our menu can be made either gluten free or vegan. I love to cater to things like that. People who are close to me, myself included, have dietary restrictions. So I'm very in-tune to that.
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