Where It Came From
BY CARL DUNKER PHOTOS BY STEVEN DE POLO
recent addition — has become a must for any West Michigan foodie looking to have their taste buds tantalized. The restaurant features not only a standard, á la carte menu, but also a rotating pre fixe menu. It’s not just all culinary creativity and
O
Meatball Stracciatella Pork meatballs and a slow-cooked egg from
Creswick Farms in Ravenna with pea shoots from Mud Lake Farm, greens from Vertical Paradise Farms, garbanzo beans from Howard City’s Carlson-Arbogast Farm and Gouda from Grassfields organic cheese farm in Coopersville.
Cheese Course Crofter’s cheese from Grassfield Farms in Coopersville paired with pickles made in-house and Dijon mostarda from Kentwood’s Superior Foods. Cheshire from Zingerman’s Deli in Ann Arbor with bread from Grand Rapids’s Nantucket Bakery and Traverse City cherries. Zingerman’s Little Ypsi with
apples from H&W Farms in Belding and Michigan maple syrup.
invention at Grove. The staff focuses on providing patrons with a dish that’s as locally sourced as possible. All dishes are based on what’s available in the area during the current growing season. Grove’s chefs compiled five courses,
and we show you exactly where each ingredient came from in Michigan.
PENED IN SEPTEMBER 2011, GROVE (919 Cherry St. SE, Grand Rapids) — Essence Restaurant Group’s most
Lamb T-Bone Lamb T-bone from S&S Lamb in McBain paired with salt- roasted butterball potatoes from Zeeland’s Visser Farms, Ingraberg Fams’s rainbow carrots, Michigan wild ramp and onion hash, gar- nished with Superior Foods’s Dijon mostarda.
Salad Greens from Vertical Paradise Farms in Caledonia topped with Harrietta Hills’ smoked trout, cornbread crou- tons made of flour from Jennings Brothers Stone Ground Grains in Nashville, Mich. and Green Goddess salad dressing from Mud Lake Farm in Hudsonville.
Vanilla Ice Cream House-made vanilla ice cream made of milk and butter from MOO-ville Creamery in Nashville, Michigan and sugar from the Michigan Sugar Company, gar- nished with mint from Mud Lake Farm.
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REVUEWM.COM | MAY 2012
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