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DINING


Schnitz Deli 1315 E. Fulton. 616-451-4444 DELI. Locally owned New York style deli. Sandwiches on the Schnitz’s fresh baked bread featuring slow cooked pastrami, corned beef, roast beef and other deli meats, cheeses and condiments. Hearty soups, salads and desserts made from scratch daily. >> SERVING: Lunch OPEN ON: Open 7 days. GO THERE FOR: Awesome deli sandwiches.


Stella’s Lounge 53 Commerce Ave.. 616-356-2700 TAVERN. The Chicago- style whiskey bar has more than 200 varieties of distilled spirits, old-school video games, a superexcellent juke box stocked with rock and punk classics, and a menu filled with vegetarian and vegan bar food – and stuffed burg- ers. Did we mention you can sip cans of PBR, Blatz and other classic beers, as well as sangria out of a mason jar. REVUE’s British ex-pat David Smith, the limey bastard who writes “Emails to Blighty” calls Stella’s his favorite bar in the world. >> SERVING: Lunch Dinner OPEN ON: Open 7 days. GO THERE FOR: Vegetarian and vegan bar food.


Six.One.Six 235 Louis NW. 616-242-1448 ECLECTIC. Inspired menus, sweeping views of downtown and a sophisticated ambi- ance make for one of downtown’s premier spots for sipping cocktails or noshing at any time of the day. The dinner menu has both “small eats” and “big eats” that reflect a variety of global influences (e.g., gastro pubs, sushi), and the lunches are creative takes on familiar themes.


>> SERVING: Breakfast Lunch Dinner OPEN ON: Open 7 days. GO THERE FOR: Variety and being seen.


Sundance Grill 40 Pearl St. 616-776-1616 ECLECTIC. Much-loved break- fast and lunch eatery is a favorite for downtown business meetings during the week, and a great weekend spot to avoid the crush at suburban eateries. Sundance also serves dinner, with a tilt toward Southwestern dishes as well as fish, steaks and pasta. Two more words: Margarita Bar. Also has a location on 28th


Street. >> SERVING:


Breakfast Lunch Dinner OPEN ON: Open 7 days (hours vary) GO THERE FOR: Southwestern food


Teazers Bar and Grill 819 Ottawa NW. 616-459-2481 TAVERN. Near NE side tavern has a biker bar feel and one of the best olive burg- ers in a town that relishes them. And the beer is ultra-cold, too. >> SERVING: Lunch Dinner OPEN ON: Open 7 day . $. GO THERE FOR: Bike Bar atmosphere


The Grill at 1913 187 Monroe Ave. NW. 616-774-2000 STEAK. A classic big-city steakhouse, and one of Grand Rapids’ best at that. Specializes in USA Prime Steaks, as well as fine cuts of beef, lamb, veal and pork. A la carte side dishes, and a full wine list and cocktails. >> SERVING: Lunch (M-Fri) Dinner (M-Sat.) OPEN ON: Closed on Sunday. GO THERE FOR: Hand-selected cuts of Prime grade steak


The 1913 Room 187 Monroe Ave. NW. 616-774-2000 CONTINENTAL. The Amway Grand Plaza website refers to it as the hotel’s “crown jewel restaurant,” an apt description for Grand Rapids first (and only) restaurant to receive the AAA Five Diamond rating. The hallmarks of fine dining are all there: opulent Louis XIV surroundings and French-influenced Continental cuisine, inventive desserts, an expansive wine list and exceptional service. A special night out, whether you’re on business or pleasure. >> SERVING: Dinner OPEN ON: Closed on Sunday. GO THERE FOR: Filet of beef au poivre.


The Score 5301 Northland Dr. NE. 616-301-0600 SPORTS BAR. Multi-faceted restaurant and sports bar has a lot to offer, including expansive menu with discount options, happy hour specials, countless big screen and projection TVs broadcasting big games and pay-per-view UFC matches, outdoor beach volleyball and live music in the summer- time…the list goes on. >> SERVING: Lunch Dinner OPEN ON: Open 7 days. GO THERE FOR: Sports Bar Atmosphere


Twisted Rooster 1600 E. Beltline. 616-301-8171 ECLECTIC. The former chain restaurant has been “unchained” into a unique independent restaurant serving classic comfort foods with a twist. The lobster mac-and-cheese is a new “to- die-for” dish in the GR area and the barbecue rates highly with REVUE Food Writer Matt Simpson Siegel. The menu changes seasonally and focuses on using local suppliers.


The lounge is comfortable, featuring live music once a week. >> SERVING: Lunch Dinner OPEN ON: Open 7 days. GO THERE FOR: Mac and Cheese


Tavern on the Square 100 Ionia Ave. SW. 616-456-7673 ECLECTIC. The re- fashioned former Irish pub still has that neighborhood feel, and offers up a unique menu with salads, antipasto, appetizers, a pub burger, and an array of unique “Yankee Tapas” like Seared PBJ Tuna, Anaheim Chile Rellenos and the ultimate West Side tapas: Pierogies. A hodgepodge to be sure, but fun. >> SERVING: Lunch Dinner OPEN ON: Open 7 days. GO THERE FOR: PB J Tuna


The Winchester 648 Wealthy St. SE. 616-451-4969 ECLECTIC. Upscale Wealthy Street bar and restaurant feels like it was plucked from Chicago’s Bucktown or Logan Square neighborhoods. A comfortable spot to drink or dine, with an always evolv- ing menu featuring shared plates, salads and inventive sandwiches. The Cuban Reuben, originally created as something of a joke, remains a (very tasty) staple item. >> SERVING: Lunch Dinner OPEN ON: Open 7 days . GO THERE FOR: DIY Bloody Mary Bar Special, Yucca Fries


Wolfgang’s Restaurant 1530 Wealthy St. SE. 616-454-5776 BREAKFAST. The bustling Eastown breakfast spot is home to some of the heartiest breakfast dishes and funniest menu descrip- tions. Courteous staff never fails to offer a cup of coffee to


PERFECT PAIR: Reserve’s Cider Braised Pork Belly + 2008 Verget Pouilly-Fuissé


IF PORK BELLIES SOUND LIKE something rich guys trade on commodities exchanges, think again. In fact, think of it as bacon- steak for the common man. “I heard someone once describe it as bacon in


the form of a steak,” says Reserve Executive Chef Matthew Millar. “If you’re looking for something big and rich and boldly flavored, it’s a great dish.” This is no ordinary baconsteak. To create


Reserve’s Cider Braised Pork Belly small plate ($11), Millar cures the pork and covers it with apple cider made by Skinner Orchards in Fennville. Then he braises it for about three hours, chills it for the bet- ter part of day, and cuts it to serving sized pieces. He finishes it by frying it in pork fat to crisp up the outside. “So it’s a very healthy, no-Lipitor®-required


dish,” he quips. To counter the pork’s saltiness, Millar builds


a plate with items that offer some sweetness and earthiness, including hakuri turnips, dinosaur


kale from Michigan’s Trillium Farms, a Concord grape aigre doux (think: sweet and sour sauce) and a Michigan pear sauce, which has an applesauce consistency. “Pork chops and applesauce are classic,” he


says. “We just tweaked it a little bit.” Since Reserve has more than 102 wines by the


glass, choosing the perfect pairing requires more than gut instinct. Wine Relations Director Allie Merrick recommends a glass of the 2008 Verget Pouilly-Fuissé ($13.50), a white from France’s Burgundy region. “With the flavor of the pork and the sweetness


on the plate, plus the fat component, you need a wine that is very clean and has a high level of acidity to balance it all,” she says. “The Verge is going to be clean and have a defined character that will stand up.” —Brian Edwards


RESERVE, 201 Monroe Ave. NW, Grand Rapids, MI; (616)855-WINE; reservegr.com


PHOTO: BRIAN EDWARDS 56 | REVUEWM.COM | JANUARY 2011


SCHEDULE DINING SIGHTS | SOUNDS | SCENE


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