Paul and Amanda Vander Heide love a good apple.
Pressing matters TABLE
Vander Mill learned from the pandemic and evolved. BY PAT EVANS
// PHOTOS BY HANNAH RUSHTON
For most small businesses, the pandemic presented some incredibly challenging times. While owners shifted and pivoted through the tough situations, the past 20 months or so also offered a chance for reflection and reinvention. When Vander Mill opened its Grand Rapids production facility and taproom, 505 Ball Ave. NE, in 2016, the taproom menu was trending toward an upscale farmhouse-type cuisine. A recent stop found a vastly altered menu, one that’s much simpler, and yet, fitting. The main draw: a variety of smash burgers. The straightforward and delicious burgers were an easy way to keep food streaming 54
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