Taste This: Top 5 Brewpub Menus

Written by Matt Simpson Siegel | Thursday, 21 February 2013 10:03 |

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.

Cool Brews. Hot Eats. — Tasting Beer in a New Way

Written by Audrey Sochor | Wednesday, 13 February 2013 08:58 |

With so many businesses devoted to craft brews, and new ones constantly popping up, it's safe to say Grand Rapids loves beer. Recently voted Beer City USA and named one of the Top 10 Vacation Cities for Beer Lovers, the city is home to dozens of microbreweries and counting.

February Microbrews: Grand Rapids Brewing Company

Written by Ben Darcie | Wednesday, 23 January 2013 15:40 |

Grand Rapids Brewing Company has finally found a home, back where it started: in downtown Grand Rapids. The original brewery opened in 1893 on the corner of Michigan and Ionia, and found itself defeated by Prohibition in 1920.

Taste This: Licari's Sicilian Pizza Kitchen

Written by Matt Simpson Siegel | Wednesday, 23 January 2013 15:25 |

Chances are you already know last year was chaotic for couple Gianni and Lisa Licari, having been featured on the Food Network's "3 Days to Open with Bobby Flay." The couple opened the only authentic Sicilian restaurant in Grand Rapids last April with Flay's help, whose greatest accomplishment was convincing Gianni's mother to share several of her secret recipes. Nearly a year later and the Licari's kitchen has settled into a north side pizza staple.

Top 5 Winter Beverages

Written by Matt Simpson Siegel | Friday, 21 December 2012 17:06 |

Cue Vader's Imperial March and storm to downtown Grand Rapids for the inevitable return of Founders Imperial Stout. This 10.5% ABV silky smooth stout is brewed in 10 varieties of malted barley and remains complex and rich.

Heated Patios

Written by By Jennifer Cuffman and Stephanie Kang | Friday, 21 December 2012 16:54 |

Food and drinks just taste better outside. But winter always seems to ruin this luxury by making it unbearably cold. Defy Mother Nature this winter by going to any of these four locations that harmonize our love for the outdoors with our love of reasonable levels of body heat.

January Dining: Radix Tavern

Written by Matt Simpson Siegel | Thursday, 20 December 2012 14:11 |

Farm-to-table Radix Tavern serves up southern-style cuisine with local ingredients courtesy of Chef Jayson Leek, a Kansas transplant and former sous chef of Judson's Steakhouse and Gilly's.

January Microbrews: Rockford Brewing Company

Written by Ben Darcie | Thursday, 20 December 2012 13:11 |

Three different people wanted the same thing in the same place: their own brewery in Rockford. Rather than standing alone to achieve their visions, they joined forces to open Rockford's first microbrewery on Dec. 20.

November Microbrews: The Mitten Brewing Company

Written by Ben Darcie | Tuesday, 23 October 2012 16:18 |

Engine House No. 9 has been a fixture of Leonard Street in Grand Rapids since 1890. It has housed many businesses since being decommissioned as a fire station in 1966. Currently residing within its walls is the newest addition to the West Michigan beer scene.

Friends since kindergarten, co-founders and brewers Chris Andrus and Max Trierweiler went into their separate careers, but wanted to find something they could do together.

Growlers 101: The Old-Fashioned Toting Device Becomes a Trend

Written by Samara Napolitan | Friday, 21 September 2012 11:07 |

The growler is having a moment. The 64-ounce vessel reminiscent of a moonshine jug can often be seen lining the shelves of brewpubs, ready to be filled with a beer geek's favorite beer and toted home to enjoy. Though they are undoubtedly trendy, growlers offer far more than artisanal accessorization.

"I think any brewery should offer growlers," says Kris Spaulding, the co-owner and sustainability director of Brewery Vivant. "Not because growlers are unique, but because being very community-focused, a growler makes sense."

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