2013 taste this - GRM

GRAND RAPIDS MAGAZINE’S

WWW.GRMAG.COM

2013 RESTAURANT GUIDE

ADVERTISING SUPPLEMENT OF

BUTCHERS, BAKERS, MOVERS & SHAKERS.

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GRAND RAPIDS

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M c K AY S D O W N T O W N . C O M

You’ve Got To Taste This!

CALLING ALL FOODIES, oenophiles, epicureans, gastronomes, gourmets, gourmands, culinarians, connoisseurs, and those who are just plain hungry ... Grand Rapids Magazine takes great delight in helping indulge your favorite pursuits. We hope this dining guide will provide a helpful roadmap in your never-ending quest for palate-pleasing pleasures. Although we may be taking a few liberties here, we’re fairly certain the Greek philosopher, Epicurus, would highly recommend that you: “Just taste this!”

BY J. STAPLETON-BURCH PHOTOGRAPHY BY MICHAEL BUCK

COVER PHOTO: PHOTOGRAPHY BY MICHAEL BUCK PREPARED BY CHEF MICHELE GODINA AT TRE CUGINI

DIRECTORY BISTRO CHLOE ELAN 445 Ada Dr. SE Ada (616) 432-3345 chloeelan.com

FUJI YAMA 1501 East Beltline Ave. NE Grand Rapids (616) 719-1859 fujiyamabistro.com

SAN CHEZ 38 Fulton St. W Grand Rapids (616) 774-8272 sanchezbistro.com

BISTRO ON THE BOULEVARD 521 Lake Boulevard Saint Joseph (269) 983-3882 theboulevardinn.com

GEORGIO’S PIZZA 15 Ionia Ave. SW Grand Rapids (616) 356-4600 georgiosgourmetpizza.com

SHEPARDS GRILL & TAVERN 6246 28th St. SE Grand Rapids (616) 350-9604 Find us on Facebook

CHARLEY’S CRAB 63 Market Ave. Grand Rapids (616) 459-2500 muer.com

LEO’S 60 Ottawa Ave. Grand Rapids (616) 454-6700 leosrestaurant.com

SHIRAZ GRILLE 2739 Breton Rd. SE Grand Rapids (616) 949-7447 shirazgrille.com

CROOKED GOOSE Suite 600, 355 Wilson Ave. NW Walker (616) 791-2362 crookedgoose.com

SERAFINA’S ITALIAN BAR & GRILLE 13 W. 7th St. Holland (616) 394-1313 Find us on Facebook

TERRA GR 1429 Lake Drive Grand Rapids (616) 301-0996 terragr.com

CYGNUS 27 Amway Grand Plaza Hotel 187 Monroe Ave. NW Grand Rapids (616) 774-2000 cygnus27.com

SIX.ONE.SIX JW Marriott 235 Louis Campau NW Grand Rapids (616) 242-1448 ilove616.com

THE BISTRO 11 Monroe Ave. NW Grand Rapids (616) 776-3400 ourcourtyardgr.com

THE CHOP HOUSE 190 Monroe NW Grand Rapids (616) 456-3463 www.facebook.com/ChopHouseGR thechophouserestaurant.com TRE CUGINI 122 Monroe Center St. Grand Rapids (616) 235-9339 trecugini.com TWISTED ROOSTER 1600 East Beltline Ave. NE Grand Rapids (616) 301-8171 twisted-rooster.com VITALE’S OF ADA 400 Ada Dr., Suite A Ada (616) 676-5400 vitalesada.com

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Eat local.

Feel global.

JW MARRIOTT’S SIGNATURE RESTAURANT, six.one.six, exudes an inviting cosmopolitan vibe that cleverly combines come-as-you-are comfort with urban sophistication. The focus of its cutting-edge fare is on creativity and freshness.

The restaurant’s unique name underscores its commitment to serving locally grown, top-quality cuisine, hand chosen from local farms and regional producers to create a simple-yet-refined, seasonally inspired menu that is pure culinary artistry. In addition to the upscale casual dining room overlooking the Grand River and the alluring outdoor “jdek,” guests can experience the Chef’s Lab, an interactive culinary bar where diners can watch up-close as the restaurant culinarians prepare their food. You’ll fall in love with JW’s six.one.six.

Reduced rabbit stock and whole grain mustard from Old Beck’s in Michigan give new life to a traditional pairing.

(616) 242-1448 4

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ILOVE616.COM

Boneless rabbit saddle, stuffed with rabbit mousse and fried to crispy perfection. Juicy, tender and succulent.

Extensive wine selection to complement any dish.

Citrus roasted beets, green garlic, and Swiss chard from our garden make a delicious pairing.

Rabbit Saddle with roasted beet, green garlic Swiss chard, and sherry-mustard sauce

(616) 394-1313

Fresh Italian bread baked in-house.

Full bar service with a wine list that offers a compatible selection for every entree.

Frutti di Mare

Combination of succulent sautéed shrimp, sea scallops and wine-roasted mussels.

Bed of house-made linguine with the savory flavors of fresh tomatoes, herbs, artichoke hearts, black olives and Parmigiano-Reggiano

There’s a little piece of Italy in downtown Holland ALL IT TAKES IS ONE STEP through the door of Serafina’s Italian Bar & Grill to feel as though you’ve been transported to a genuine Italian neighborhood, where things are casual and the people are warm and welcoming. The food is just as authentic. Owner Frank Vitale relies on the same family recipes that have been handed down through generations to create America’s favorite Italian dishes, from spaghetti with hand-rolled meatballs to lasagna, manicotti, and so much more — including both traditional and your favorite wood-fired pizzas. It’s made-fromscratch, everyday home cooking at its best, from the fantastic flavorful sauces and fresh mozzarella to the hand-made sausage. Chef specials are featured Fri-Sat., with daily Happy Hour deals in the full-service bar. It’s your hometown Italian restaurant.

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Charley’s Crab’s extensive wine list offers something to perfectly complement every meal.

Maryland Crab Cake packed with crab meat & both classic rouille & roasted bell pepper sauces.

(616) 459-2500 MUER.COM

Flawlessly fried Caribbean plantains.

Charley’s Caribbean Combo

Vanilla Bean sweet mashed potatoes.

Succulent coconut & macadamia nut encrusted shrimp on a bed of sweet chili butter sauce; accented with mango salsa.

Exceptional riverside dining NESTLED ALONG THE BANKS of the Grand River in the heart of Downtown, Charley’s Crab offers Grand Rapids’ premier fine dining experience. Guests enjoy an eclectic menu of freshly flown-in fish and seafood, succulent steaks and tender chicken — each intricately prepared by a team of extraordinary chefs. A medley of the sweetest desserts in Western Michigan satisfy any craving, and a weekday happy hour, offering specially-priced drinks and appetizers from 3 p.m.-7 p.m. in the bar, is the perfect after-work spot for relaxation. For more than 30 years, the award-winning fare, elegant window-fronted dining rooms, spectacular riverfront views, free valet parking and dedicated service have made Charley’s Crab a Grand Rapids legend and an imperative fine-dining destination.

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Seasonally inspired; sunsets included EXECUTIVE CHEF RYAN Thornburg’s fresh and inventive seasonally driven menu has earned this restaurant recognition by Shore magazine as “Best Fine Dining Restaurant in the Region.” It’s an award that pairs especially well with their top recognition from Wine Spectator magazine.

Chef Thornburg’s culinary imagination is continually sparked by the best locally grown produce and other seasonal Michigan products used as components in his innovative farm-to-fork fare. (He often incorporates his Thornburg & Company preserves — available by mid-August at GR’s new Downtown Market.) You’ll find the expansive alfresco deck and comfortably elegant venue on the picturesque bluff overlooking Lake Michigan a welcome change of pace. Open daily for breakfast, lunch and dinner in The Bistro on the Boulevard.

Chef Favorite Bistro on the Boulevard Executive Chef Ryan Thornburg

“I love working with local farmers and using local produce. It’s the backbone of our business and of our restaurant.

It’s what keeps us going.”

(269) 983-3882 THEBOULEVARDINN.COM 7

Eat, Drink & Honk THOSE CRAVING COMFORT-FOOD fare with a flamboyant flair will find it here. As the more laid-back sister of Twisted Rooster, this come-as-you-are Walker venue will put a smile on your face with its slightly askew take on everything from the plaid-painted facade to cocktails and cuisine. The culinary crew utilizes the freshest Michigan ingredients and spices them up to put pure pizzazz in every dish. Their mouthwatering munchies include signature handhelds, pizza, pot pie, a taste-bud tickling assortment of grilled cheese sandwiches, killer wings, entrees and desserts. The informal atmosphere, friendly staff and fun-filled full-service bar with its wide assortment of Michigan microbrews and specialty cocktails will beckon you back often. Open daily.

(616) 791-2362 CROOKEDGOOSE.COM

Special Burger Blend: 100% Custom Ground Chuck, full of flavor.

Michigan microbrews on tap. Now Serving Beer Flights.

Lumberjack Burger

Crispy Michigan Fried Onions tossed in local Drake’s Flour.

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Maple Bourbon Sauce, made with local Michigan Maple Syrup.

(888) 456-3463 THECHOPHOUSEGRANDRAPIDS.COM

Sublime flourless chocolate torte, made in-house, served on a plate painted with raspberry puree and topped with fresh berries.

A vast and varied selection from a worldclass wine list, as judged by Wine Spectator magazine for nine consecutive years.

A savory, creamy, delicious delight, this mac-&-cheese is baked with white cheddar, gruyere & parmesan cheese, topped with fresh Panko bread crumbs.

The “Cowboy” steak is 100% USDA Prime beef, minimum of 28 days wetaged for amazing results, the perfect combination of flavor & tenderness.

22 oz. Cowboy Steak

Prepare to be pampered!

THIS MICHIGAN-BASED PRIME American steakhouse in downtown GR radiates a cool urban vibe that is comfortably sophisticated. The Chop House impresses even the most discriminating diners with its perfect combination of ambiance, exceptional service and unparalleled fare that features only the best of the nation’s top two-percent USDA Prime-rated beef, wet-aged 28 days to flavorful, melt-in-yourmouth perfection. Delight in the finest and freshest top-catch and premium seafood selections, along with only the best-rated chicken, lamb, pork and veal chops. For after-dinner delights, indulge in the lower level’s La Dolce Vita dessert and cigar lounge, with handcrafted cigars, signature martinis, top-shelf liquors, after-dinner drinks and sinfully rich house-made desserts. You’ll be enchanted.

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Local with a twist

(616) 301-8171 TWISTED-ROOSTER.COM

WHETHER YOU’RE A staunch locovore or a true foodie longing for comfort food, this is the place for you. Strongly committed to using only fresh, locally sourced seasonal ingredients, the menu of this Michigan-based venue offers imaginative takes on otherwise typical American favorites. The result is a decidedly tasty twist in every dish. From the classic Mac & Cheese to Fish Tacos and their Twisted Tower of Ribs, Executive Chef Mark Noseda II has twisted up nearly 50 signature items for the seasonally changing menu. Passionate about local ingredients, his “special twist” philosophy is evident in every detailed dish, from appetizers to specialty desserts. Even the full-service bar is stocked with Michigan-sourced libations, from craft beers, wines and sodas to small-batch liquors.

Twisted Rooster Orange Grilled Chicken Serves: 1-2 Prep time: 24 hours to marinate.

Find a large Chicken Breast (or whatever portion you prefer, we use a 10-oz. breast at the restaurant) 1 Can Frozen Orange Juice Concentrate, divided (half to marinate the chicken, half for the sauce) Directions: Thaw the OJ concentrate in the fridge overnight.

Once thawed, add chicken and half of the can of concentrate to a storage container and mix; let it marinate overnight or as long as 24 hours for maximum flavor.

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Sauce: Mix together and hold in the fridge: ½ Can OJ Concentrate - saved from above 12 fl. oz. Orange Marmalade - any grocery store ½ Bunch Fresh Cilantro, finely chopped 6 fl. oz. Sweet Garlic Chili Sauce Directions: Season the marinated chicken breast with sea salt and fresh cracked black pepper and grill on high.

Using a basting brush add the sauce to the chicken while grilling. This will caramelize the sauce onto the chicken and bring out the sweet sugar flavors as well as the fresh cilantro.

Grill until fully cooked while adding 3 fl. oz. of sauce to the chicken during grilling.

Serve with fresh grilled corn-on-the-cob for an amazing side to this dish.

(616) 774-2000

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CYGNUS27.COM

12 oz. chop, bone in, grilled to perfection.

Sourced locally through Sobie’s Meat; supporting local businesses.

Seasoned just right with traditional Chilean herbs, spices and peppers to bring the flavors of Latin America to our neighborhood.

Paired with cilantro peanut slaw, truffle-infused creamed Peruvian giant corn and a spicy aji Amarillo sauce.

Grilled Spice-Rubbed Pork Chop

Cygnus 27, the Amway Grand Plaza’s AAA Four Diamond Dining Destination FROM ITS LOFTY 27TH FLOOR PERCH in the hotel’s glass tower, Cygnus 27 offers unsurpassed panoramic views of the city to complement its exquisite, locally sourced, globally inspired cuisine. Coupled with a modern, vibrant, big-city atmosphere and gracious, hospitable service, the pampering staff and adventuresome chef will provide an extraordinary dining experience, including complimentary valet parking. Menu options, from small plates to full multi-course meals, will surprise and delight the eye as well as the palate. The lounge alone is worth a visit with its wide selection of specialty cocktails, liqueurs, premium wines, and Happy Hour specials 5:00-7:00 p.m., Tues-Fri. Space also is available for unforgettable private parties. Just go.

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Fine dining for every day LEO’S IS A FAVORITE downtown restaurant, with multiple “Restaurant of the Year” awards. Leo’s offers a diverse wine list, and the creative menu is based on the highest standards of quality and taste. It boasts a wide variety of seafood flown in daily, but those who prefer top superior meat, poultry or pasta will find plenty to tempt them, too. The well-trained, attentive staff provides gracious service and is committed to total guest satisfaction. The spacious bar, elegant décor and big city views make for a comfortable environment which makes Leo’s the downtown dining destination for everyday fine dining.

(616) 454-6700 LEOSRESTAURANT.COM

Leo’s Bouillabaisse From: Executive Chef Bernard Lucas

Yields: 6 servings

Prep time: 20 minutes

¼ Cup Extra Virgin Olive Oil; Italian ½ Yellow onion; julienne, 2 in.

1 Tablespoon fresh garlic, minced 1 teaspoon whole fennel seeds 1 Cup leeks; fresh, julienne, 2 in.

8 each saffron threads 1 teaspoon kosher salt 1 pinch cayenne pepper 1 cup sherry 1 ½ Cups canned diced tomatoes 6 Cups canned clam juice

3 each whole lobsters, cut in half lengthwise 1 ½ dozen Littleneck Clams, fresh 2 dozen mussels, fresh 1 lb. Shrimp; raw, medium-size, peeled, deveined ¾ lb. Sea scallops 1 ½ lbs. Salmon, tuna; cubed 1 ½ lbs. King or Jonah crab claws 2 Tablespoons fresh basil, chiffonade 1 loaf garlic bread

Directions: When cutting leeks, use all of the white and 3 inches of the green.

In large kettle, heat Italian olive oil over low flame until oil becomes bluish in color.

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Cook Time: 10 minutes

Add julienne onions and mix well.

Cook until golden in color.

Add garlic; mix well for about 10 seconds Add fennel and mix well.

Add leeks and mix well. Cook for about 1 minute over full fire.

Add saffron and mix well.

Add salt, tomatoes and cayenne pepper. Bring to a boil.

Add wine and clam juice, mix well and bring to a simmer, covering pot.

Cut lobsters in half lengthwise and rinse out the tamale.

Add lobster halves and Littleneck clams to the pot, cover and simmer for 5 minutes.

Add remaining seafood and fish. Stir so seafood doesn’t stick together.

Cover pot and simmer for 5 more minutes.

Uncover pot and stir; check to make sure all seafood is cooked.

Garnish with fresh basil and serve with garlic bread for dipping in the broth.

An incomparable dining experience IT WAS OVER TWO DECADES ago that this legendary restaurant introduced our city to the Spanish tradition of tapas-style dining. Once again they are on the culinary forefront with the introduction on Aug 1 of Pintxos — a long held Basque tradition of tapas-style dining suitable for any time of day. Created from the season’s freshest ingredients, the ever-evolving Pintxos bar at San Chez is available Friday and Saturday evenings, Sunday mornings, for catering events, and at the Café for takeout. They pair exceptionally well with a broad range of wines from San Chez’s substantial selection. With exquisite flavors and culinary artisanship, they provide a feast for the eyes as well as the palate. They’re addictive!

(616) 774-8272 SANCHEZBISTRO.COM

Baked Sweet potato, pork belly with habanero grape mango chutney.

Herbed goat cheese, smoked paprikarubbed flank steak, roasted cherry tomato with salsa verde.

Harissa Goat CheeseStuffed Date. Plantain Fritter. Jalapeno Honey.

Honeydew melon wrapped in Serrano ham, with cava.

Tortilla. Spanish Olive. Jamon Serrano.

Romesco.

Assorted Truffles

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Inside The Downtown Courtyard By Marriott THE BISTRO OFFERS a welcoming change of pace, with fresh dining selections, artistic cocktails and popular Starbucks beverages. Serving breakfast, lunch and dinner seven days a week, it’s your go-to destination for a deliciously satisfying meal. Inventive chef specials augment the menu weekly, and guests can “CreateYour-Own-Pasta” at lunch. Relax with friends in the Lounge, or meet colleagues for a nice glass of wine, handcrafted cocktails, or a draft from their selection of on-tap Michigan Micro-Brews. Enjoy Happy Hour daily 2:00-6:00 p.m., with terrific food and beverage specials. The convivial atmosphere includes comfortable seating, HD televisions, free WIFI, and dining guests receive two hours complimentary self and valet parking. Stop in soon.

Steamed Saffron rice.

Pan-seared Salmon

Grilled asparagus spears.

House-made Dijon cream sauce.

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MARRIOTT.COM/GRRDT

Fresh Norwegian Atlantic Salmon seared to a crisp golden brown.

Michigan-made Koegel Vienna hotdog, smothered with Shepard’s secret-recipe housemade chili sauce, topped with minced onion and sweet or dill pickle relish.

Full bar service offers domestic, import and draft beers, wine, and all your favorite cocktails.

Fresh Walleyed Pike, seasoned just right and pan-fried to perfection (also available seasoned with lemon pepper and broiled).

House-cut French Fries, homemade potato chips or vegetables du jour accompany all sandwich selections.

Walleyed Pike Koegel Vienna Chilidog

A comfortable home away from home SHEPARD’S GRILL & TAVERN is your no-fuss place to unwind. Open daily, this friendly neighborhood bar and grill in the Cascade Center offers a concise, affordably priced, made-from-scratch menu of comfortable bar fare with a touch of flair.

The menu offers tempting appetizers, a made-daily soup selection, entrée-sized salads, char-grilled Koegel Vienna hotdogs and chilidogs, and signature sandwiches — including the famous Broadcaster burger — along with entrees of steak or fresh fish. From the welcoming staff and the warm and cozy atmosphere to the fully stocked bar with specialty martinis, domestic and import beers on tap, Keno games and the alfresco patio, Shepard’s just feels like home. Plenty of parking.

(616) 350-9604 15

Handcrafted farm-fresh fare LOCATED IN THE HEART of the Eastown neighborhood of Grand Rapids, Terra GR sits on the ground floor of the historic Kingsley Building. Focusing on locally sustainable and ethically raised products, Terra GR uses handcrafted techniques to create a flexible and inviting menu of both food and beverage that celebrates the best of what the season has to offer. Daily menu changes are highlighted by the expertise of their in-house butcher, along with handcrafted pasta and wood-fired pizzas. Their full bar includes an extensive wine list, inventive cocktails, and a generous Happy Hour. Open for lunch Monday through Friday; dinners daily at 5 p.m., with an excellent weekend brunch. Get a taste of Michigan at Terra GR.

(616) 301-0996 TERRAGR.COM 16

Braised rabbit and ham shank pappardelle Serves: 4

Prep time: 3 hours

1 Zucchini, shaved 4 ea. Squash blossoms, torn 1 Carrot, shaved Raddichio, cut thin Kale, stemmed Pasture-raised rabbit, with fore and hind legs removed 1 small pork shank Pappardelle pasta 2 eggs 2 cups all purpose flour water as needed pinch of salt 1/3 Cup Yellow split peas 1 medium onion cut in 1 in. pieces 1 stalk celery, cut in 2 in. pieces 2 small garlic cloves, smashed Mustard and tarragon cream 2 cups cream 1 T. grain mustard 1 ½ T. Dijon mustard 2 ½ T. chopped tarragon Composition: Braise the smoked pork shank with enough water to cover and the yellow split peas along with the celery, onion, and garlic 1. If making the pasta fresh, mix the ingredients by hand or in a food processor, wrap in cling film and let rest a half-hour. If you are using dried pasta, skip this step.

2. When the shank is tender and can be pulled from the bone, remove and strain the cooking liquid.

3. Add the rabbit legs to the liquid and simmer for an hour.

4. Next, add the rabbit loin. (Adding the loin later in cooking will prevent it from drying out.)

5. When the rabbit is tender and pulls away from the bone, remove 6. If making fresh pasta, this is a good time to roll it out.

If using a pasta wheel, roll the dough out till the second to last setting. If using a rolling pin, roll out on a floured countertop until it is about 1/8 inch thick. With both methods you will have to cut the pasta by hand into oneand-a-half inch wide ribbons.

7. Next, reduce the cooking liquid to half its volume, while reducing the cream by half in a separate sauce pot 8. Add to the reduced cream: the grain and Dijon mustards and the tarragon 9. Slowly add reduced cooking liquid to the cream sauce.

Taste after every ¼ cup. The shank will have seasoned the liquid; when the sauce has the right amount of salt, stop.

10. Pull the meat from the hock and the rabbit, being careful to remove all bones 11. Add the meats to the sauce along with the kale and keep warm on a low burner 12. Cook the pasta in a large pot of boiling salted water. If using dried pasta, follow the instructions for cook time.

13. Add the pasta to the sauce and toss with the carrots and zucchini. They should soften but not cook.

14. Last, portion into pasta bowls and garnish with plenty of radicchio and the squash blossoms.

Gavi di gavi, always the perfect wine to complement your meal.

Bed of baked golden yukon potatoes in sage butter.

Delicate chilean sea bass pan seared to tender perfection.

Fresh asparagus spears alongside Michigan-grown carrot medallions.

The best of Italy in the heart of Grand Rapids FOR OVER A DECADE, this award-winning restaurant has been setting the standard for authentic, made-from-scratch, upscale Italian fare, directed by our Executive Chef Michele Godina. Its multi-regional menu includes a variety of inventively prepared fresh seafood selections, creative carne entrees, Prime steaks and chops, primo pasta specialties, extraordinary risotto selections, and daily chef creations that take advantage of the freshest seasonal offerings — plus spectacular desserts. The full cocktail bar includes an extensive wine list specializing in regional Italian wines to enhance every meal. Their well-seasoned wait staff delivers outstanding service with the strictest attention to detail, providing an exceptional fine-dining experience in the restaurant’s intimate and inviting neo-rustic atmosphere or on the well-appointed alfresco patio. It’s a local Italian treasure.

(616) 235-9339

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(616) 949-7447 SHIRAZGRILLE.COM

“Great food — healthy & fresh! Super friendly service.” — J. G.

“Perfection!

Grand Rapids is most fortunate to have Shiraz leading the standard for fine dining locally.” — J.F.

It just feels special at Shiraz! Our favorite night is Wednesday for amazing food & live violin...” — J.M.

“Shiraz is a unique, authentic local gem!

Save room for the homemade Persian Ice Cream!” — M.R.

Joujeh Kabob w/Shirin Polo

West Michigan’s Persian delight TUCKED AWAY ON the northwest corner of Breton and 28th Street, you’ll find Michigan’s one and only Persian restaurant. Shiraz Grille is a culinary jewel that greets guests with authentic Persian décor, a warm and classy ambiance, cozy bar, and the finest in dining from the Persian Empire with indescribably delicious flavors.

Selections include gourmet fire-grilled kabobs, delectable Persian rice dishes, delicate stews called Khoreshes, vegetarian and vegan entrees, and so much more. Creating each entrée from scratch, owner/chef Ali Ghebleh and his staff use only the freshest of ingredients to authentically recreate this exotic fare with its enticing, addictive flavors. Don’t be the last one in town to discover this treasure!

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“Most impressed by the world-class dining offered at Shiraz.” — J.F. & D.F.

... Or is it Heaven?

THE LONGSTANDING TRADITION of providing the very best of Italy’s multi-regional cuisine extends well beyond the tempting menu here. It’s also about the hospitality of their accomplished staff, the welcoming modern trattoria-style environment, and their extraordinary culinary talents. Everything is made from scratch, using age-old secret family recipes from the heart of Sicily. From award-winning specialty pizzas, traditional Italian entrées with signature sauces and inspired imaginative weekly specials, to a generous lunch buffet, hand-rolled meatballs, fromscratch Italian sausage, fresh mozzarella made onsite, and delectable desserts, no culinary detail is overlooked. The adjacent full-service bar provides its own escape, with specialty martinis, microbrews on tap, multiple largescreen TVs and a daily Happy Hour. It’s a local legend! Open daily.

Fresh fish & seafood with delivery five days per week, to ensure top quality.

(616) 676-5400 VITALESADA.COM

A local favorite with award-winning pizza and so much more.

Seafood Fettuccine

There’s always something new to try with inspired weekly chef specials that include homemade pastas and ravioli.

Family owned and operated by second-generation restaurateurs.

Weekly wine features offer an opportunity to explore regional nuances and discover your own favorites 19

Chef Favorite Fuji Yama Japanese Steak House & Asian Bistro Chef Sumo Say

“What I enjoy the most is the interaction with our guests. You are not hidden away back in the kitchen so you get to watch them enjoy the food you have prepared for them.

It is instant gratification.”

It’s dinner and a show all in one THERE IS A SPECIAL CAMARADERIE present when gathered around the Hibachi Table at Fuji Yama. It takes years of professional experience to become a Hibachi Chef, along with many specialized talents. It requires thorough culinary knowledge in order to perfectly prepare a wide variety of top-quality ingredients all at the same time, tremendous knife skills, an ability to operate at warp speed, a friendly, outgoing personality, and a whole lot of showmanship (not to mention deadly morsel-tossing aim). The Hibachi chefs here have it all! With a Sushi Master on staff, they also prepare a wide range of sushi favorites and offer Chinese and Thai fare in the Bistro. Everything here is MSG-free. Their full-service bar offers beer, wine, liquor and cocktails, with half-priced apps, beer and wine during Happy Hour 4:00-6:00 p.m. Mon-Fri. The Asian-inspired eclectic décor is casual and comfortable, with alfresco dining on the patio, and kids eat free Sunday with purchase of two adult dinners.

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(616) 719-1859 FUJIYAMABISTRO.COM

Phenomenal fare in Ada

(616) 432-3345

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CHLOEELAN.COM

CLASSY, COZY, SOPHISTICATED — in short, the very definition of élan — the stylishly comfortable ambiance of this Ada hotspot provides the ideal backdrop for its flawless fare. The contemporary, sustainable cuisine makes the most of the seasonal harvest, and its ever-evolving menu offers something for traditional and adventurous diners alike. From the house-made stocks to the just-picked herbs straight from the onsite chef’s garden, the components of every dish are carefully considered and meticulously composed to provide layers of flavor with every bite. It’s artistry on a plate, served by a gracious, hospitable staff. Full-service lounge offers its own menu with a great Happy Hour. Open daily; private party space and fantastic alfresco dining on the patio and lawn.

New American Cuisine, live music, summer concert series, wine dinners, special events.

Could this get any better? Why yes; enjoy it with a half-priced bottle of wine on “No Whining Wednesday.”

Grilled Asian Style Lamb Chop

Grilled Asian Style Lamb Chop; soba noodle, Thai sauce, nappa cabbage and bok choy.

Bistro Chloe Élan — All the charm of the eastern shore, on the edge of the city.

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When you gotta have a slice (616) 356-4600 GEORGIOSGOURMETPIZZA.COM

ESTABLISHED IN 1995, this celebrated family-owned pizzeria utilizes homemade recipes and only the freshest ingredients to create their famous, hand-tossed gourmet slices. It’s the only place serving over 50 fresh, unique, by-the-slice combinations. And to ensure hot-from-the-oven freshness, cooking is finished on the spot. They also offer whole pies, select salads, sweet treats, online ordering, catering and delivery. Whether you seek a late night snack, pine for a pitcher and a pie with your friends, or everyone in the family wants something different, you’ll find it here. Open daily at 11 a.m., until 10 p.m.

Sun-Tues, and til 3 a.m Wed-Sat. Find out what the fuss is all about!

Daily beer specials.

Hand-tossed pizza fresh off the pizza stone.

Always using the freshest ingredients.

Over 50 different and unique types of pizza to choose from

Daily Lunch specials

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Enjoy the award-winning wines of Michigan at fine restaurants throughout the state.

For a list of restaurants that serve Michigan wines, visit www.michiganwines.com/restaurants.

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the artistry of

ALMASSIANJEWELERS.COM

114 4 E A S T PA R I S AV E S E , G R A N D R A P I D S , M I

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