When you live in a city where beer is king, it feels like every month is “beer month.” But this February, Experience Grand Rapids launches an entire month dedicated to savoring the craft that makes our city great. The month-long celebration runs from Feb. 15 through March 15 and features a handful of events for the novice and beer connoisseur alike.
Whether they like it or not, craft breweries need to pair good food with their beers if they want to attract a diverse clientele. Ask a craft brewery owner these days and they’ll say that while they may lure people in with libations, they often earn repeat customers by pairing the liquid with interesting and well-executed food offerings.
Revue decided to visit three local neighborhood breweries who are doing just that, to sample their beers and food and see how well that pairing is working.
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.
With the return of Last Call, our goal is to highlight the craft of thoughtful, innovative cocktails created by local bartenders and mixologists. Our first drink, the Bitter Apple, comes from Long Road Distillers’ first-ever “Taking the Long Road Cocktail Competition,” which challenged local bartenders to create a premium libation with Long Road spirits. Maureen Di Virgilio from The Green Well in Grand Rapids walked us through her winning recipe.
Call us traditionalists at Revue, but if you’re dosing your beers with a bunch of flavors, we become very suspicious that you’re trying to cover up mistakes.
Perhaps that’s why the top three porters we rated in our recent taste-off all fell into the traditional American or English style with no artificial flavoring. Read on to find out how we ranked almost a dozen Michigan porters.
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.)
Comstock Park has the distinction of being neither a city nor a village nor a township, but the area has recently come to be defined, at least in part, as a destination for fans of craft beverages.
Revue hit the road to see what’s fermenting in Comstock Park, given all the new options coming online. Here’s what we found out.
Mixed drinks from a tap. The very idea seems almost … sacrilegious, somehow, doesn’t it?
But with craft distilleries putting a deeper footprint in West Michigan’s food and beverage economy, spirit-makers are embracing yet another big-city trend — the draft cocktail. While the idea is relatively new, establishments in the area have found undeniable upsides to the format.
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