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So Close We Can Taste It: Downtown Market Opens Outdoor Market This Month
Written by Steven DePolo | Friday, 26 April 2013 10:22 |The Grand Rapids Downtown Market has been busy over the past several months, securing vendors and completing construction on the $30 million culinary cathedral. It is set to open its outdoor seasonal market May 4 and its indoor market in July.
Not all of us are on the same eating schedule. Here are some of the best joints in town for you night owls.
Incubators Help Businesses Get into the Market
Written by Jane Simons, Carly Plank | Friday, 26 April 2013 10:13 |For local would-be food entrepreneurs, incubators give them a chance to get their ideas out of the kitchen and into the market.
We gave our current and former minions $20 to try a new restaurant and tell us about their experience. Here are the results, as told to us by the minions.
Open seven days a week from 7 a.m. until 10 p.m., the younger bearded brother of the Cherry Deli and cousin to the recently closed 4th Street Deli serves up several dozen of the city's exquisitely stuffed sandwiches and decadent salads.
Founders' growth and current success began in 2007 on Grand Rapids' Monroe Avenue in Grand Rapids, nearly 10 years after Dave Engbers and Mike Stevens opened the brewery in the Brassworks Building.
Trevor Doublestein and Dane Sexton have been friends for nearly 12 years. Sexton went to WMU for finance and has held a position with Morgan Stanley for 13 years, while Doublestein went to Columbia for film and worked for his family's construction business in Petoskey.
Taste This: Rustica; The Green Well; Old Burdick's
Written by Matt Simpson Siegel | Friday, 22 March 2013 10:43 |Co-owner Bill Weier's quote "give me some crusty bread, simple food, good friends and a bottle of wine ... now that is a meal!" does not give Rustica a fair description. This small, cozy Kalamazoo Mall wine bar has a ton more to offer.
Jarred Sper moved to West Michigan in 2010 with an intense love of craft beer, and was intent on starting up a brewery. He had been a homebrewer for years, and upon meeting Randy Perrin, they decided to go all in and work together to make their mutual dream a reality.
Brewery Vivant has an ever-evolving rotation of French, Belgian and Bavarian-inspired dishes that deserve a published cookbook. Dinner specials change often and past plates have included roasted half-chickens in a vivacious pan jus and a cumin and bee pollen rubbed pork tenderloin sided with rosemary scented beets.
© 2018 Revue and Revue Holding Company
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