For Thanksgiving, you could make your own pies, but to save time (or save face, if your crust game is lacking), leave it to the pros. Whether you're looking for the perfect dessert for a get-together or craving something hot and hearty, we’ve got you covered.
This month, Revue sat down with Ed Collazo of City Built Brewing to talk about the recently opened brewery’s clinical approach to beer and a 101 course on Puerto Rican food, including some choice words about taco styles. In short: two corn tortillas are one corn tortilla too much. Food fight?
A few places to find beer mingled with your food — including mussels, french fries and even chocolate.
You remember your first Asian restaurant. No, come on, now — not the one with a hundred blessed dishes to choose from, each with the gooey, gloopy consistency and a Day-Glo sauce to match. The real one.
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.
When helping to create Buffalo Traders Lounge, Grand Rapids’ latest cocktail bar, Duncan McCargar decided that we as a city had skipped a step in our zeal for specialty spirits. “It was like we tried to be New York’s inventive cocktail scene before we ever even had a place to get a reliable classic.” Truth.
Learn how to make one of Rockwell Republic's signature cocktails and watch manager Devin Vranich take a blowtorch to a sprig of rosemary.
Revue visits Harmony Brewing Company in Eastown, where bartender Matt Rettinger mixes one of Harmony's signature cocktails, the Ginger Vertigo.
One Bourbon owner Meagan Freriks throws together two of the Bridge Street tavern's signature mixes: "Wicked" and "Funky Cold Medina."
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.
