I’m up north, bopping about a peninsular wine trail, when I find my schnozz inside another tasting glass, sniffing the day’s fifth Merlot. The menu proposes such scents as “bramble jam” and “tanned leather.”
Cocktails can be a little intimidating, to be sure.
When you pick up a menu and see words like amaro, falernum and aperol for the first time, it starts to feel like a foreign language textbook. You could always take a gamble and assume any word you don’t know is some sort of herbal liqueur — you’d often be correct — but isn’t it better to actually understand what’s in your drink?
West Michigan is no Sahara — you can find something to drink with ease.
In the city, it’s easy to lose touch with the natural world. Billowing smokestacks emit fake clouds. Everything is brick and asphalt we can’t eat. Then there’s the smell of a gutter.
A good taco should explode with flavor. After all, the etymology stems from the sticks of dynamite Mexican miners used to unearth silver. Their explosives happened to look a lot like lunch — cylinders of meat, tortilla and salsa with a smattering of cilantro and onion for good measure. The equation is simple, the execution often isn’t. While some fuss with tweezed microgreens and vegan substitutes, the best way to experience a taco is how you would on the streets of Mexico City. Revue went on a hunt for the unsung gems that give a taste of one of the world’s most iconic cuisines.
Liz Della Croce is the woman behind the healthy eating blog The Lemon Bowl, and she’s down with that bowl life.
West Michigan’s vegan dining scene has taken some real blows over the years with the loss of cult favorite restaurants like Bartertown and Gaia Cafe. Maybe the region just wasn’t ready yet — not enough people had seen Food, Inc. In 2019, however, the tides are clearly shifting. Gaia Cafe is returning, thanks to a successful Kickstarter, and plenty of restaurants around now offer more than a handful of token vegan options. Here are some choices you may not have tried yet.
Restaurants open all the time across West Michigan, but some do so with a much larger effect than others. I always wonder if the incoming eatery will burn up in the atmosphere or leave a lasting mark where it lands.
Navigating West Michigan’s food scene is a daunting task, given that there are hundreds of restaurants sprawled across dozens of cities. On that front, we want to help local and newcomer alike.
Who among us hasn’t been offered an innocuous pot brownie at one point, only to face an existential crisis an hour later?
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