Serving up Great Lakes fish is something Trevor Bethke had always wanted to do as a chef. But because of some rather Byzantine laws regarding wild-caught fish, food safety and distribution, it has long been difficult to do what seems so simple: see fish, catch fish, serve fish.

Parade of Patios: Our guide to outdoor drinking and eating this summer

Written by Kelly Brown | Wednesday, 27 June 2018 13:36 |

In Michigan, “patio” is its own season. At the first sign of 65-degree weather, we open the back door, sweep off the remaining dead leaves (and sometimes snow) and break out the camp chairs. Really, does anything beat drinking a cold beer on the back porch with a cool breeze cutting the humidity, listening to your favorite summer jams? Probably not.

Last Call: Surf Mother from The Sovengard

Written by Nick Macksood | Thursday, 31 May 2018 09:51 |

It’s biergarten season at the Sovengard again. Longer days, later nights, and spicier cocktails, like the Surf Mother, the Sovengard’s warm weather take on a margarita.

The Way We Eat Now: Little Bird exemplifies the modern dining experience

Written by Nick Macksood | Thursday, 31 May 2018 09:43 |

On a recent weeknight at Little Bird, smack-dab in the heart of Monroe Center, I had the place virtually to myself. 

Stay Dry: Michigan-made traditional cider taste-off

Written by Joe Boomgaard | Thursday, 31 May 2018 09:34 |

Ask Andy Sietsema what makes a good cider, and he’ll tell you it comes down to selecting the best fruit and yeast before fermentation. 

Totally Sweet: Revue’s Guide to Delicious Desserts and Cool Summer Treats

Written by REVUE Marketing Staff | Wednesday, 30 May 2018 16:30 |

Desserts may not be synonymous with summer in West Michigan, but they should be. True dessert devotees have long considered summer the peak sweets season. Why? The Midwest is in bloom once again and you can taste the difference. Fresh, locally sourced berries can once again top our ice cream and froyo. Of course, if you’d rather blanket your ice cream in graham cracker dust and rainbow sprinkles, we won’t judge.

Last Call: Dexy’s Midnight Runners from Green Well

Written by Nick Macksood | Monday, 30 April 2018 11:21 |

The Green Well’s Dexy’s Midnight Runners is a fresh take on a classic English summer cocktail.

Earth is a vast and wildly varied place, yet every culture we’ve ever come across has something in common: delicious food.

Southwest Michigan Craft Beer Scene Beckons with Chill Vibes

Written by Joe Boomgaard | Monday, 30 April 2018 09:42 |

The southwest corner of Michigan has long been the playground for Chicagoans looking to escape the concrete jungle for a slice of natural beauty. At the same time, that region of the Mitten has developed a craft beverage scene that fights well above its weight — or what its local population might suggest. Enticed by this notion, the Revue team rallied for a road trip to Southwest Michigan — specifically, Berrien County — to sample the wares. Here’s what we found out.

The Booze & The Bees: Revue’s guide to mead and cider

Written by Josh Veal and Revue Staff | Friday, 27 April 2018 15:17 |

Fun fact: Cider and mead are both classified as wine, technically. On one hand, some classifications are nonsense — bell peppers are a fruit, according to “scientists,” but we all know that’s ridiculous.

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