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Authenticity in Action: La Huasteca transports you to the home kitchens of Mexico
Written by Troy Reimink | Tuesday, 04 April 2017 10:11 |“Authentic” is the kind of adjective applied to food so indiscriminately that one forgets what it was supposed to signify in the first place. (See also: “organic,” “natural,” “artisanal.”) But even if the idea of food authenticity hadn’t been mostly marketed into meaninglessness, it’s a slippery concept to begin with.
Pho, it seems, is having a moment. If you’re new to the dish — a traditional Vietnamese offering of noodles, broth, meat and various herbs and vegetables — welcome! You’ve got a bit of catching up to do, but the journey is going to be delicious.
Cheap Eats: 10 dinners for $10 or less and other dining deals
Written by Josh Veal | Tuesday, 04 April 2017 09:28 |Here are 10 delicious, filling dinners in West Michigan that all cost $10 or less (before your generous tip, of course). Plus: Find out where to score cheap happy hour deals and other specials every day.
HAZE CRAZE: Michigan-made New England-style IPAs take the market by storm
Written by Joe Boomgaard | Monday, 03 April 2017 09:50 |For many craft beer drinkers, tastes in IPAs have started to evolve from the bitter, palate-wrecking hop bombs toward a gentler, juicier flavor. Revue tasted six examples of New England-style or juicy IPAs, with Old Nation’s M-43 leading the pack.
Last Call: PT1 cocktail from Butcher’s Union
Written by Nick Macksood | Friday, 31 March 2017 09:45 |Learn how to make our featured cocktail of the month: The PT1 from Butcher's Union in Grand Rapids, and watch an exclusive video tutorial with Butcher’s Union Bar Manager Nick Hindley.
Now Open & Coming Soon: New Restaurant and Brewery Report 2017
Written by Troy Reimink | Thursday, 30 March 2017 15:36 |There is anxiety in Restaurant Industry Thinkpiece Land about a looming food bubble. This is the concern now trickling outward from the big cities, where some dining scenes have grown so large, so fast that there are neither enough customers nor enough qualified workers to sustain them.
Last Call: The Doom of Valyria from SpeakEZ Lounge
Written by Nick Macksood | Monday, 06 March 2017 11:56 |Learn how to make our featured cocktail of the month: The Doom of Valyria from SpeakEZ Lounge
Madcap’s Trevor Corlett likes to say he got into coffee “for the wrong reasons.” That’s not the whole story, but what he really means is his love for cafés started with the culture, not the drink itself. Revue sat down with Corlett to talk about Madcap’s laser focus and why the company’s coffee is far more than the sum of its parts.
Passing the Torch: Laura Bell takes over as CEO of Bell’s Brewery
Written by Joe Boomgaard | Monday, 06 March 2017 11:42 |When Laura Bell was 2 months old, her dad founded what would go on to become the largest brewery in Michigan and the seventh largest craft beer maker in the country.
Revue Taste-Off: The ‘What’s New’ Edition
Written by Joe Boomgaard | Thursday, 23 February 2017 16:32 |We define “new” loosely at Revue. Some of these beers have been around before, but they’re new to us, so that’s reason enough to check them out and let you know what we think. (Note: This was not a blind tasting.)
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