Located on the northwest corner of Lincoln Park on Bridge Street’s further West “business side” is a Grand Rapids’ Euro-dining staple, refreshed and reopened: The Sovengard.
Showcasing exemplary Norwegian cuisine and comfort Finnish foods, co-owner and chef Rick Muschiana is proud to present his family operation’s second vision of what “farm-to-table” can actually mean for West Michigan restaurants, especially as a part of the “New Nordic” movement.
“It’s an organized way of thinking about how we make decisions on the food and drink we serve, how we treat vendors, and how we interact with our community,” Muschiana said.
What this means, essentially, is that when you and your guests arrive at Sovengard for a delicious meal, rest assured that over 90% of the ingredients on your plate have been grown, harvested, sold, and prepared for you right from your own backyard: rural West Michigan. The rotating, seasonal menu reflects the availability of certain, regional ingredients, too.
“West Michigan, in particular, has this astounding array of fruit and vegetable producers,” Muschiana said. “Meat, cheese, you name it. It’s almost all here.”
Fans of the original Sovengard should be already familiar with these high standards of sustainable dining from Muschiana and his team, especially since their first location lasted for all of six years and drastically rewrote the westside food scene in Grand Rapids. With unique, distinctive features like the vertical “Living Wall” and conjoined biergarten (”Beer Garden”), the original Sovengard quickly made a name for itself as a trendy, earthy new eatery.
Now, reopening after a two-year hiatus, Muschiana has reconciled with the fact that their team must start from scratch in some ways. However, their new space and accommodations seem to be the perfect new venue for their revitalized image.
“We’ve always loved the idea of utilizing older buildings and the infrastructure that’s already here,” Muschiana said. “That’s part of our sustainability goals; to be as friendly to the Earth as we can and tread lightly.”
When you step into The Sovengard, it feels as though you’ve entered some magical garden or grove. Large monstera plants and smaller potted greenery populate the window sills and ledges. Large, orange-peel light fixtures cast warm tones all around you, and a custom floral wallpaper in the adjoining dining rooms all cultivate a gorgeous interior design and remarkably welcoming atmosphere.
“We have this term, ‘Hygge Hospitality,’ that we impart on our team,” Muschiana said. “We’re creating this idea of a really cozy dinner party at Sovengard each night and everyone’s invited. That flows into the culture here, how we relate to each other, the space, and how we greet our guests.”
This philosophy of “elevated coziness” carries over to the bar, as well, with its comfortable stools and golden brown colors. Notable, too, is the bar’s rotating cocktail menu which, similar to the kitchen’s dining menu, reflects the current Midwest season. For example, a new favorite of Muschiana’s is Sovengard’s sweet potato inspired cocktail, which will be carried over into the new year. Truly, The Sovengard’s bar menu is just as creative and experimental as its cuisine.
“The distilling scene is growing by leaps and bounds every year, especially in Michigan,” Muschiana said. “We do prominently feature local distilleries and things they make. We also do a lot of stuff in house.”
After only a first visit to Sovengard, it is clear to see that Muschiana’s passion and dedication to local cuisine and ingredients is no passing trend, but rather a hallmark of The Sovengard’s community mission. Connected to its dining rooms is a pop-up “Mini Green Market” offering many of the same ingredients and spices used in the actual Sovengard kitchens, so customers might try cooking similar dishes at home. Other community events hosted there have promoted local booksellers and musicians, too.
It seems, after over 25 years in the food industry, Muschiana and family have truly found their own, unique brand in dining. Muschiana informed me, however, that his own love for food may have first begun with one of his earliest jobs in the industry, at a much older Grand Rapids staple: Marie Catrib’s in Eastown. He also explained its connection to a fan-favorite dish at Sovengard: a Finnish oven-baked pancake, Pannukakku.
“That was a magical place for so many employees and customers,” Muschiana said. “I was hired there in the early days of my career. Marie had a Pannukakku on her brunch menu, and I always loved it. That dish is in large part due to her.”
The Sovengard, like Marie Catrib’s, has certainly earned its place as an example of iconic West Michigan dining. Whether you knew them before or are entering their doors for the first time, Muschiana and staff are excited to share their vision of a sustainable, local food future with you.
And, yes, they do take reservations.
The Sovengard
1232 Bridge St NW, Grand Rapids
https://www.sovengard.com/
