If you’re the kind to flip immediately to a menu’s dessert page, maybe you can help us settle a score: We’re pitting rich, sensual chocolate against nature’s best to see which one makes for the ultimate sweet treat. These are the kinds of delicacies that warrant a visit all on their own, but you can grab some dinner while you’re at it too, we suppose.

“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.

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.

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.