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.
Learn how to make our featured cocktail of the month: The Barrel from Gray Skies Distillery.
Learn how to make our featured cocktail of the month: The Doom of Valyria from SpeakEZ Lounge
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.
Learn how to make our featured cocktail of the month: The Siciliano from Principle Food & Drink in Kalamazoo, and watch an exclusive video tutorial with Principle’s Bar Manager, Dan Reinisch.
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.
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.)
