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CitySen Lounge


New Holland Brewing Co.


HANGING OUT IN… HOLLAND


In the early-19th century, the Netherlands was a hell of religious oppression and economic depression for Calvinists. Only they would see the mosquito-infested swamps of West Michigan as an upgrade. But a hardy crew of 60 Dutch men, women and children, led by the saintly Rev. Albertus C. VanRaalte, settled on the banks of Black Lake, today’s Lake Macatawa. They established what would become Holland, Mich. on Feb. 9, 1847. With vast natural resources, hearty entrepreneurialism and a strong faith, the community flourished.


N


E W H O L L A N D BREWING CO. (66 E 8th St.) represents the best of Holland. Established in 1996, New Holland has grown from a scrappy


two-man start-up to a thriving regional mi- crobrewery that has a loyal following. KELLY QUINTANILLA, the Beer Babe, favors Mad Hatter IPA. Her parents bought her a bottle for her 21st birthday because of her teenage obsession with Alice in Wonderland. “It was my first taste of craft beer, and I’ve been a


14 | REVUEWM.COM | APRIL 2011


New Holland fan ever since,” the Beer Babe said. The brewery has benefited from the trend favoring craft beer, which is growing while imports and macro breweries lose market share. When visiting New Holland’s Pub, look for the high gravity beers, like Dragon’s Milk Oak Aged Ale and Black Tulip Trippel Ale. The pub rolled out a new menu March 1 featuring Buffalo Chicken Stix, Beer Buddies pizza crusts and Dried Cherries and Spinach Salad. You may also want to try New Holland’s artisan spirits. “The cocktail revolution is running strong in larger cities,


but has not really reached West Michigan,” said New Holland’s Lindey Miller. “We have a new cocktail menu that will change with the seasons and promote the art of making a great cocktail.”


Holland’s resilient frugality and a vibrant culinary tradition—think rich Letterbanket, buttery Nederlandse BotterKoek and sugary Frisian Suikerbrood—have made it fertile ground for casual dining chain restaurants. Luckily there are some home-grown options for you to enjoy. SALT AND PEPPER SAVORY GRILL & PUB (11539 E. Lakewood Blvd.) has a relaxed environ- ment and tasty pub grub. Owner Mike Karas used to run Calypsos in the Holland Holiday Inn. Now he and his wife, Stephanie, are delighted to have a comfortable, laid-back spot where their guests are welcomed like friends. Try the Brandied Onion Pub steak, a top sirloin spice rub and grilled, then top with brandied caramelized onions over Mike’s mom’s mashed potatoes. A-FISHionados will like the Pecan Crusted Whitefish served over scallion basmati rice. Grab a spot on the patio and enjoy your meal under a beautiful Lake Effect sky.


More ethnic fare can be found at PEREDDIES RESTAURANT AND DELI (447 Washington Ave.). Pereddies has been serving Italian cuisine in Holland’s historic Washington Square for 20 years. The family-run business uses Old World recipes and everything is prepared using the highest-quality ingredi- ents. You will want to try the Gorgonzola


by Steven Geoffrey de Polo


Penne with mushrooms, walnuts and pears over al-dente pasta or the Charbroiled Lamb Chops with redskin potatoes. Save room for delicious homemade cannolis, Italian sorbets and a variety of desserts. Pereddies’ Scusi Bar (Italian slang for “excuse me”) offers light fare and classic cocktails. Don’t leave without visiting Pereddies’ Deli and Bakery. Back in 1982, Pereddies introduced authentic Old World, hard-crusted Italian bread to Holland. Along with this great bread, the deli displays gourmet prosciutto, capicola, mortadella, fresh moz- zarella and a huge selection of cheeses. Mangia!


stevendepolo@revuewm.com


After all of that eating, you will want to spend a night at


the CITYFLATS HOTEL (61 E 7th St.) in the heart of Holland. The only LEED Gold hotel in the Midwest, CityFlats’ attention to detail can be seen in its 56 rooms that are all unique. Check into the 830-square-foot Luxury Suite and enjoy in-room luxuries like cork flooring, custom tile walk-in showers and hypoallergenic bamboo linens. The res- taurant, located on top of the hotel, provides a refreshing respite from the humdrum dining experience of chain hotels. CityVu Bistro’s chef has crafted a menu of flavor-infused meals. Try the fire-roasted Tandoori Chicken with saffron rice and roasted vegetables, while the Linguini Puttanesca is light and spicy. In the mood for a cocktail? Unwind with friends at CitySen Lounge. Enjoy discounted drinks and appetizers during Happy Hour Monday through Friday evenings. Thursday is Sushi Night with Chef Shelly Rash preparing hand- rolled delicacies to live music.


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