Are you ready to warm up your body and fill up your belly at the same time? West Michigan has plenty of establishments that offer soups and stews to die for. Here are a few.
Nothing says 'Good morning' like some carb-loaded pastries slathered in butter, syrup and powdered sugar. Whether you're just waking up, or trying to soak up the alcohol after a night at the bar, here are some must-try pancakes.
January is a cold, bleak month sprinkled with sniffles. Warm up and fight off free radicals with a hot toddy, a drink commonly made with whiskey or bourbon, lemon and ginger ale.
Known as the largest culinary celebration in the state, the Grand Rapids International Wine, Beer and Food Festival offers 1200 assorted wines, in addition to gourmet plates, seminars, distilleries and breweries highlighting their best.
Avoid the awkward 'Where should we go?' banter and pinpoint your perfect bar for the night before Thanksgiving. Whether you want to get wild on the dance floor or nurse a beer in a low-key atmosphere, our list will help you create an ideal night.
A long night out doesn't truly commence until food is involved. The biggest problem, however? Finding a place that's open past midnight. Here is a guide to some locales where you can go to soak up some of that alcohol.
Legend has it that during the mid-19th century, hard cider (henceforth referred to simply as cider) was a mainstream staple of the old-timey U.S. consumers. In fact, scholars maintain that the alcoholic beverage was so mainstream, a significant part of workers' salaries were paid in cider until some kind of bogus amendment in 1887 made it illegal.
If you've recently watched Pulp Fiction, take your friend/date/Tarantinophile to McKay's Downtown for the Grandwich-winning Royale With (Bleu) Cheese for a definitive chuckle and conversation. If you expect an actual burger by normal definitions, you'll be surprised by its brioche bun stuffed, quarter-pound grass-fed ground ham and beef, candied bacon, pickled slaw, bleu cheese ice cream and chocolate balsamic reduction.
It's hard avoiding words and phrases such as "artisan," "authentic," "dairy-free," "farm-to-table," "gluten-free," "hand-crafted," "healthful," "organic," "scratch-made," "seasonal" or "vegan-friendly" when describing New American cuisine these days.
This has been a great few years as new establishments have sprouted about West Michigan and forged strong followers; others have downright failed miserably, while some have changed hands for the better. Terra GR is of the latter.
Mouths have been drooling since the menus for more than 65 area restauranteurs were announced on July 15, presenting West Michigan's finest fare this side of US-127 from Aug. 14-24 for the 4th Annual Restaurant Week.
