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DINING


Cygnus 27 187 Monroe Ave. NW. 616-774-2000 ECLECTIC. High atop the Amway Grand Plaza Hotel, Cygnus 27 offers breathtaking views of Grand Rapids, a cosmopolitan setting, and a broad menu featuring globally influ- enced American entrées, an extensive selection of small plates, plus a first-rate wine and cocktail list. A AA Four-Diamond restaurant that offers “fine dining without the fine dining price,” says Chef d’Cuisine Werner Absenger.


7 days. GO THERE FOR: Seasonal Sunday Brunch. » SERVING: Dinner OPEN ON: Open


Derby Station 2237 Wealthy St. SE. 616-301-3236 TAVERN. Like its near-north side counterpart, Graydon’s Crossing, the East Grand Rapids restaurant has an extensive list of beers – including a hand-pulled cask ale every day – and a unique menu that mixes English, Indian, French and American influences. Perhaps the best example of this is the Nachos of the Gods, a humongous plate of nacho chips covered with braised pork, bleu cheese crumbles, tomatoes, arugula and Sriracha Sour Cream, with curried salsa for dipping.


Open 7 days. GO THERE FOR: Chef Flaska’s Monthly Menu, Great beers on tap.


» SERVING: Lunch Dinner OPEN ON:


Fat Boy Burger 2450 Plainfield NE. 616-447-2200 DINER. The north end landmark is a no-frills burger joint that just happens to serve up one of the best olive burgers – made from beef that’s ground fresh every day – on the planet. Onion rings on the side, thank you.


Dinner OPEN ON: Open 7 days. GO THERE FOR: Burgers. » SERVING: Breakfast Lunch


Founders Brewing Company 235 Grandville SW. 616-776-1195 BREWPUB. A beer- lover’s paradise, Founders has built a national reputation for flavorful, award-winning beers. Likewise, the brewpub’s menu consists mainly of flavorful handcrafted deli sand- wiches that can stand up and complement the beers (or vice versa).


days. GO THERE FOR: Award-winning beer, handcrafted sandwiches.


» SERVING: Lunch Dinner OPEN ON: Open 7


Fred’s Italian Restaurant Pizzeria and Grill 3619 Plainfield NE. 616-361-8994 ITALIAN. The lengthy name above might confuse most locals, who know this NE side institution simply as “Fred’s Pizza.” Yes, they serve up seafood, prime rib, chicken and great salads, but the traditional oven-baked pizza is the star here.


Lunch Dinner OPEN ON: Closed on Sunday. GO THERE FOR: A varied Italian menu.


» SERVING:


GP Sports 187 Monroe Ave. NW. 616-774-2000 SPORTS BAR. High-energy sports bar with a high-energy menu for both lunch and dinner. 40 TVs and two large screens for games; wings and 10-ounce char-grilled Score Big Burgers top the menu. Casual fare in a friendly, laid-back atmosphere.


ON: Open 7 days. GO THERE FOR: Score Big Burgers. » SERVING: Lunch Dinner OPEN


G.R.P.D. (Grand Rapids Pizza and Delivery) 340 State St. SE. 616-454-9204 ITALIAN. The current Grand Rapids location was opened in 2004, and it was the first established pizzeria in the Heritage Hill district. The location serves as a common meeting area for local folks, business professionals and college students, a place


where one could gather for a quick meal or a reflective lunch. It offers both hand-tossed pizza and Chicago-style stuffed pizza, as well as pasta, sandwiches, salads, and chicken wings. It also offers online ordering.


Lunch Dinner OPEN ON: Open 7 days. GO THERE FOR: Pizza. » SERVING:


Grand Woods Lounge 77 Grandville Ave SW. 616-451-4300 AMERICAN. The restaurant’s interior exudes a warm, casual ambiance reminiscent of the great eateries of the Pacific Northwest; the outdoor porch features two outdoor bars and a fire- place. Menu stocked with affordable appetizers great for sharing, plus salads, sandwiches, and entrées. Lots of domestics and microbrews, plus an array of martinis in- cluding the “Woodstini,” a tasty mix of Stoli Orange Vodka, mandarin oranges and raspberries.


Dinner OPEN ON: Open 7 days. GO THERE FOR: Cocktails. » SERVING: Lunch


Graydon’s Crossing 1223 Plainfield NE. 616-726-8260 TAVERN. An authentic take on the English Pub, with a huge selection of beers on tap and a menu that includes classic English dishes like Fish & Chips, Shepherd’s Pie and Irish Stew, as well as Indian specialties like Tandoori Chicken and Tikka Masala. A great casual atmosphere for drinking and dining.


SERVING: Lunch Dinner OPEN ON: Open 7 days. GO THERE FOR: Beer and authentic pub food.


»


The Green Well 924 Cherry SE. 616-808-3566 ITALIAN. REVUE’s “Hanging out…” columnist Steven de Polo writes, “Green Well Gastro Pub is the best restaurant in Grand Rapids.” The East Hills gastro-pub serves up an ever-changing menu featuring local ingredients, and its beverage offerings include a wide array of local craft brews and wines. The


green refers also to the LEED© certified building and management’s commitment to leaving behind a small carbon footprint.


Open 7 days. GO THERE FOR: Baked local goat cheese, Michigan maple whiskey chicken over risotto (DePolo).


» SERVING: Lunch Dinner OPEN ON:


Gilly’s 20 Monroe NW. 616-356-2000 SEAFOOD. Gilly’s may not be the biggest name on the seafood block, but it takes second place to no one in regards to quality, freshness and inspiration. A vast array of exotic fish is line-caught, flown in and prepared fresh daily. Every facet of Gilly’s speaks to impeccable attention to detail.


ON: Closed on Sunday. GO THERE FOR: Fresh seafood at a great price.


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. Á la carte side dishes, and a full wine list and cocktails.


Lunch (M-Fri) Dinner (M-Sat.) OPEN ON: Closed on Sunday. GO THERE FOR: Hand-selected cuts of Prime grade steak.


» SERVING:


Honey Creek Inn 8025 Cannonsburg Rd. NE. 616-874-7849 AMERICAN. Located in the Village of Cannonsburg, Honey Creek is one of the oldest pubs in Kent County, dating back to the 1930s. It’s a warm and cozy spot with a diverse menu, though it’s best known for fresh fish, prime cuts of beef and baby back ribs.


Closed on Sunday. GO THERE FOR: BBQ Ribs, Whitefish. » SERVING: Lunch Dinner OPEN ON: » SERVING: Dinner OPEN


KNOW YOUR CHEF: Eric Gillish, 33, The Union


Quick Bio I was born in Arlington Heights, Ill., moved to Newport Point, Penn., and then moved to Muskegon. When I graduated high school, I wanted to go into architecture. I took a tour of GRCC’s cu- linary school and changed my major. When I was in culinary school, I worked at Amway Grand for three years and learned a huge amount. When I graduated, I spent some time with Garden Restaurants (Olive Garden, Red Lobster), then moved to Columbus Ohio for a few years at a midsize hotel. I then spent two and a half years in Kansas City at another hotel, then started quietly looking in Michigan and was hired at Millennium Restaurant Group (The Union) in July 2002.


Signature dish There are a lot of dishes I feel I do well. I enjoy mixing old and new ingredients, and fuse things together. We have a delicious Brazilian salmon


PHOTO: JAY DYKEHOUSE 60 | REVUEWM.COM | FEBRUARY 2011


dish that has a robust spice rub blended with chipotle, cyan and a hint of clove, and is served with an avocado salsa. There’s also a strip steak that’s marinated with Bell’s IPA, has a Arcadia Dark Larger mole sauce, and topped with Michigan Brewing Company’s Nut Brown Ale grilled onions.


Cooking playlist We usually listen to 107.7 RKR. We have “Angel” by Aerosmith playing right now.


Nights off I try to spend as much time with my family as pos- sible. I have my beautiful wife Cecilia and our four children – two boys, two girls.


Last great restaurant you’ve been to Cosmo’s Cucina (in Kalamazoo). It was phenom- enal. It was an off-the-beaten-path kind of place, but it was beautiful. —Lindsay Patton-Carson


SCHEDULE DINING SIGHTS | SOUNDS | SCENE


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