DINING TOP 5Wet and Not-So-Wet Burritos
BELTLINE BAR National rumor and a decades-old marketing campaign say in 1966, Jerry Rutkowski of the Beltline Bar, invented the Wet Burrito. A lot of people agree after succumbing to the aftereffects of Beltline Bar’s World Famous Wet Burrito: a tender flour tortilla stuffed with
seasoned ground beef, refried beans, lettuce and tomato, topped with our famous, fresh-made, secret recipe burrito sauce and melted aged colby cheese. If you have more information concerning the invention of the Wet Burrito prior to 1966, we’d like to hear it. 16 28th St. SE, Grand Rapids; (616) 245-0494, beltlinebar.com
MAGGIE’S KITCHEN For the longest time, Maggie’s abstained from the Wet Burrito craze, but finally caved a few years ago. In lieu of avoiding what Maggie’s has tried, opt for the much more authentic Mexican burritos avail- able in West Michigan. Highlights include the Barbacoa—beef cheek dressed in onions and cilantro, and the Guisado De Res—sirloin tips in gravy, beans and rice. 636 Bridge St. NW, Grand Rapids; (616) 458-8583
The Fat Burrito
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.
» SERVING: Dinner OPEN
G.R.P.D. (Grand Rapids Pizza and Delivery) 340 State St. SE. 616-454-9204 ITALIAN. The current GR location opened in 2004 as the first established pizzeria in the Heritage Hill district. A common meeting spot 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 wings. Online ordering, too.
Open 7 days. GO THERE FOR: Pizza. » SERVING: Lunch Dinner OPEN ON:
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 fireplace. Menu stocked with affordable appetizers great for sharing, plus salads, sandwiches, and entrées. Lots of domestics and microbrews, plus an array of martinis including the “Woodstini,” a tasty mix of Stoli Orange Vodka, mandarin oranges and raspberries.
ON: Open 7 days. GO THERE FOR: Cocktails. 54 | REVUEWM.COM
| MAY 2012 » SERVING: Lunch Dinner OPEN
TACO BOY After out-performing Nick Swardson’s supporting role in 30 Minutes or Less, the 45-year-old Taco Boy’s second claim to fame is providing Grand Rapidians with nine mini and six super Wet Burrito options
for decades—long enough to rival the Beltline Bar’s claim to Wet Burrito fame. The minis aren’t exactly so and the super is precisely that. Outside the usual spectrum of Tex-Mex tube food options include a Super Wet Green Meat Burrito with beans and a Mini Vegetarian Wet Burrito. Several locations including 3475 Plainfield Ave. NE, Grand Rapids; (616) 363-7111, tacoboy.biz
THE FAT BURRITO If you find yourself in need to prove how graceful you are during a walking lunch in Holland this summer, try devouring a dry Macho Burrito from The Fat Burrito without napkins. Attempting to do so may result in trips home for clothing bereft of steak, chicken, rice, beans, sautéed onions, peppers, lettuce, tomato and sour cream. 3008 W Shore Dr., Holland; (616)399-9500, thefatburrito.net
THE BIG BURRITO I may be overstepping my bounds when I include this three-footer intended for social gatherings, but I present The Don’t Even Think About It Burrito. I dare you to add extra cheese, meat, sour cream, guacamole, rice, jalapeno, lettuce, onion, tomato and pico de gallo. 5036 W KL Ave, Kalamazoo; (269) 372-2442, thebigburrito.com
—Matt Simpson Siegel
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.
Lunch Dinner OPEN ON: Open 7 days. GO THERE FOR: Beer and authentic pub food.
The Green Well 924 Cherry SE. 616-808-3566 ECLECTIC. REVUE’s “Free Market” columnist Steven de Polo writes, “Green Well is the best restaurant in GR.” The East Hills gastro-pub serves up an ever-changing menu featuring local ingredients, and a wide array of local craft brews and wines. The green refers also to the LEED©
commitment to a small carbon footprint. » SERVING: Lunch
Dinner OPEN ON: Open 7 days. GO THERE FOR: Baked local goat cheese, Michigan maple whiskey chicken over risotto.
Harmony Brewing Company 1551 Lake Dr. SE (616) 233-0063 BREWPUB. The newest addition to the Grand Rapids brewpub scene features five craft-brewed beers in addition to signature root beer for the kiddos. Harmony’s real specialty, however, is a take-out combo that features one of its gourmet wood-fire pizzas and a growler of beer.
7 days. GO THERE FOR: Pizza and brews. » SERVING: Lunch Dinner OPEN ON: Open
HopCat 25 Ionia SW. 616-451-4677 TAVERN. Rated the 3rd best beer bar on the planet by Beer Advcoate, HopCat’s spin on its
food is thus: “It’s the food your Mom would feed you, if your Mom loved beer.” That’s specifically true for HopCat’s beerbar cheese, cheese ale soup and porter braised beef, but mom would also love the Hippie wrap (it’s vegetarian), the crack fries (not real crack), and Killer Mac and Cheese. Because what mom doesn’t like mac and cheese?
Dinner OPEN ON: Open 7 days. GO THERE FOR: Widest variety of beers, crack fries.
» SERVING: Lunch
J Bar 20 Monroe NW. 616-356-2000 STEAKS. Featuring grass-fed beef selection plus an ample selection of seafood, chops and house specialties. Extensive wine cellar and tastefully upscale ambiance that’s comfortable rather than stuffy.
SERVING: Dinner OPEN ON: Closed on Sunday. GO THERE FOR: Choice-cut prime rib, 10-oz. Baseball Filet, 14-oz. Top Sirloin.
» certified building and management’s
» SERVING: Dinner OPEN ON: Closed Sundays and Mondays GO THERE FOR: Scotch or Brandy after a
Marie Catrib’s 1001 Lake Dr. 616-454-4020 ECLECTIC. The East Hills eatery has one of the most hard-to-categorize menus in West Michigan, but this line from its website begins to do it justice: “a twist of Lebanese, a hint of Yooper and yen for unique pastries.” Everything is made from scratch with local
Lumber Baron Bar 187 Monroe Ave. NW. (616) 774-2000 LOUNGE. Settle into the warmth and charm of this historic bar – complete with a fireplace, leather club chairs and a large selection of premium drinks and appetizers.
The Muze 925 4 Mile Rd. NW. (616) 608-4506. AMERICAN. Warm and contemporary ambiance with natural wood and metals. Five levels, plus a large outside deck. Come on Wednesdays for two-for-one wet burritos – one of the best in town.
Sundays GO THERE FOR: Smoked pulled pork and ribs. » SERVING: Lunch Dinner OPEN ON: Closed
Olive’s Restaurant 2162 Wealthy St. SE. 616-451-8611 ECLECTIC. Gaslight Village mainstay for Easties looking to have a cocktail and casual dinner. The menu is surprisingly broad, with innova- tive starters (e.g., Napoli fritters, Paella cakes) and diverse entrées like Southern meatloaf, braised short ribs and mobu tofu.
THERE FOR: A broad selection. » SERVING: Lunch Dinner OPEN ON: Open 7 days. GO
ingredients, and there are plenty of items suited for vegetar- ians and vegans. Get there early for lunch, as there is almost always a wait.
Open 7 days. GO THERE FOR: Salads, soups and sandwiches.
Mixology 235 Louis St. NW. 616-242-1448 LOUNGE. Casual, upscale service and atmosphere allows guests to relax and enjoy the city views. This type of service allows guests to complete business tasks while still enjoying the accessibility to great food and libations.
» SERVING: Lunch Dinner OPEN ON: Open 7 days GO THERE FOR: Specialty cocktails.
» SERVING: Breakfast Lunch Dinner OPEN ON:
DINING SIGHTS | SOUNDS | SCENE
| Page 2
| Page 3
| Page 4
| Page 5
| Page 6
| Page 7
| Page 8
| Page 9
| Page 10
| Page 11
| Page 12
| Page 13
| Page 14
| Page 15
| Page 16
| Page 17
| Page 18
| Page 19
| Page 20
| Page 21
| Page 22
| Page 23
| Page 24
| Page 25
| Page 26
| Page 27
| Page 28
| Page 29
| Page 30
| Page 31
| Page 32
| Page 33
| Page 34
| Page 35
| Page 36
| Page 37
| Page 38
| Page 39
| Page 40
| Page 41
| Page 42
| Page 43
| Page 44
| Page 45
| Page 46
| Page 47
| Page 48
| Page 49
| Page 50
| Page 51
| Page 52
| Page 53
| Page 54
| Page 55
| Page 56
| Page 57
| Page 58
| Page 59
| Page 60
| Page 61
| Page 62
| Page 63
| Page 64
| Page 65
| Page 66
| Page 67
| Page 68