Grand Rapids Magazine - March 2019 by Grand Rapids Magazine

39TH ANNUAL DINING AWARDS CELEBRATING CITY LIFE

www.grmag.com TM

SPECIAL SECTION INSIDE GRAND RAPIDS HOME

GR’S 10 BEST RESTAURANTS Plus our Restaurant of the Year and Best New Restaurant

OUR TOP 5 PLACES TO GET PANCAKES FEMALE JUDGES MAKING HISTORY

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Executive chef Trimell Hawkins, Forty Acres, Best New Restaurant

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TOP LAWYERS GRAND RAPIDS AREA

BASED UPON A SURVEY OF THEIR PEERS Less than 5% of all lawyers licensed in Michigan have received the distinction of being a LEADING LAWYER. Robert L. DeJong

Joseph Mikhail Infante

Grand Rapids 616.776.6308

Grand Rapids 616.776.6333

Miller Canfield

• Class Action/Mass Tort Defense • Commercial Litigation

• Commercial Litigation

Stanley J. Stek

James A. Mitchell

Miller Canfield Grand Rapids 616.454.8656

• Commercial Litigation • Land Use, Zoning & Condemnation

Katherine Smith Kennedy Pinsky Smith Fayette & Kennedy LLP Grand Rapids 616.451.8496

Mitchell Intellectual Property Law PLLC Grand Rapids 616.965.2431

• Intellectual Property • Patent

Lee T. Silver

Silver & Van Essen PC Grand Rapids 616.988.5600

• Employment: Employee • Labor: Union

• Commercial Litigation • ADR: Comm Lit • Prof’l Malpractice Defense

Thomas G. Sinas

Richard A. Roane

Grand Rapids 616.965.2879

Grand Rapids 616.752.2367

Sinas Dramis Law Firm

• Personal Injury: General • PI: Transportation Incl FELA & Mari

Warner Norcross & Judd LLP

• Family Law

A lawyer CANNOT buy the distinction of Leading Lawyer. The distinction was earned by being among those lawyers most often recommended by their peers. For a full description of our research process, a complete list of all Leading Lawyers, and to view profiles of the lawyers listed on this page, go to

www.LeadingLawyers.com

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Contents MARCH 2019 / VOL. 56 / NO. 03

FEATURES 30 / Grand Rapids Magazine’s 39th annual Dining Awards Including the Restaurant of the Year, Best New Restaurant and GR’s Top 10. BY GRM STAFF

30 4 GRMAG.COM \ MARCH 2019

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contents MARCH 2019 / VOL. 56 / NO. 03

departments BACK & FORTH 8 / From the Managing Editor, contributors and letters

52 / Nosh & sip: Sip on something new 56 / Cocktail hour: Celebrate St. Patrick’s with creativity

10 / Social media, GRMag.com sneak peeks, previews and more

LIFE & STYLE 12 / Noteworthy items include Beer City Pup, LaughFest and St. Patrick’s Day celebrations. 13 / StickonaStump 14 / GR’s Top 5 places for pancakes 16 / Reading room: “We Hope for Better Things” by Erin Bartels

“We see new people every day — young and old, families and singles. We serve all people in need, whether homeless, unemployed, underemployed or families needing that extra meal.” — Jeff Hoyh

CAUSE & EFFECT 58 / Catholic Charities West Michigan OUT & ABOUT 84 / March highlights 85 / Calendar 88 / Museums & attractions listings and highlights 92 / Comedy & nightclub venue listings and highlights

94 / Snap shots

18 / Health & wellness: Take a Deep Breath

96 / After thoughts: Jaime Counterman of Ele’s Place

19 / Sacred Springs 20 / Challenging the status quo ART & DESIGN 22 / Gallery profile: Jerry Taliaferro’s “Sons: Seeing the Modern African American Male” at Muskegon Museum of Art

19 ON THE COVER: Grand Rapids Magazine’s annual Dining Awards are back for the 39th year. This year, we moved the awards from the February issue to the March issue. Let’s just say we needed all the extra time we could get to taste all that the vibrant Grand Rapids food scene has to offer. This year’s winners are served up starting on page 30.

24 / Art gallery listings and highlights 25 / Frame works: Woosah Outfitters & Outside Coffee Co. 28 / Maker’s Bench FOOD & DRINK 44 / Restaurant listings for West Michigan

28 Photography by Johnny Quirin

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Imagine yourself with a new smile

Call us today to learn how you can have the Healthiest and Most Beautiful Smile in All of West Michigan!

Thankyou

FOR VOTING US GRAND RAPIDS “BEST DENTIST” FOR 7 CONSECUTIVE YEARS!

Best of

2017-18 Readers Poll

2016-17 Readers Poll

2015-16 Readers Poll

2014-15 Readers Poll

2013-14 Readers Poll

2012-13 Readers Poll

2018-19 Readers Poll

Dr. Thomas J. Lambert D.D.S. 3300 Grand Ridge Dr NE | Grand Rapids, Michigan 49525 | Phone 616.364.6490

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back & forth CONNECT WITH US

Forty Acres Soul Kitchen shrimp gumbo

Familiar face graces GRM

HELLO, I AM PLEASED TO introduce myself as the new managing editor for Grand Rapids Magazine. Former Managing Editor Sarah T incher left the position to pursue other opportunities with her fiancé in T exas. During her two years with Grand Rapids Magazine, Sarah has filled its pages with a variety of fun and informative content. As I slide behind the keyboard, I look forward to keeping you informed about the city’s happenings, from new restaurants to the latest boutiques as well as unique perspectives on the city’s culture and lifestyle trends. Before this, I had the privilege of launching GR|MAG, Grand

Rapids Magazine’s online counterpart. It’s been a fun journey to follow our city’s growth, and I’m excited to continue it in print. It’s a bit fortuitous that I was asked to take over this role just in time for the Dining Awards issue. If you were to ask me what I was thinking at any given time, it’s very likely my response would be food (tacos, in particular). I love to eat and can regularly be found checking out new restaurants and consistent favorites around the city. T he restaurants that have been selected this year truly are the best of the best — and there is a lot of competition as Grand Rapids’ food scene continues to grow and evolve. I hope you will use this list as a guide for the year ahead. Grand Rapids isn’t just making a name for itself with its food; it also is well known for its craft beverages. I’m not just talking about beer, either. In this month’s issue, you will find out more about the new Sacred Springs kombucha bar, which recently opened on Wealthy Street. It offers 15 flavors on tap, as well as a vegan menu. T his issue also contains a wonderful feature story on the three women judges who are making history by being elected to the Kent County Circuit Court. Grand Rapids has a proud history of women making a mark, and we’ll be highlighting some of their stories throughout the year. So get comfortable and enjoy this month’s issue!

Charlsie Dewey Managing Editor, Grand Rapids Magazine

This month, we asked some of our contributors, “What are you looking forward to doing in Grand Rapids most this month?”

Ann Byle,

Kara McNabb,

Lauren Spangler,

WRITER

“CHALLENGING THE STATUS QUO,” PAGE 20

“TAKE A DEEP BREATH,” PAGE 18

“‘FIND OUT WHAT’S REAL,’” PAGE 22

“I’m looking forward to celebrating my husband’s March birthday at Sheshco, our favorite restaurant.”

“I’m hoping to get tickets for Broadway GR’s “‘The Book of Mormon!’”

“Visiting the Butterﬂies Are Blooming exhibition at Meijer Gardens! It’s the perfect way to welcome spring.”

PHOTOGRAPHY BY JOHNNY QUIRIN

Q&A:

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back & forth CONNECT WITH US

Inside Grand Rapids Magazine Stay connected with Grand Rapids Magazine in print, at grmag.com and on social media.

Coming up next issue …

WHETHER YOU PREFER your pancakes traditional or want to try something wild like Raspberry White Chocolate Chip, see our top 5 places for pancakes on page 14.

Plant decoration Learn how to transform your space with plants and how they benefit your physical, mental and emotional health.

“Warm Water: New Works by Charles Edward Williams” at UICA explores the event that led to the Chicago race riot of 1919. Visit grmag.com

On the radio Join Managing Editor Charlsie Dewey at 9:45 a.m. Thursdays, as she presents the Weekend City Guide with Shelley Irwin on WGVU Radio FM 88.5 and 95.3.

Is a hot dog a sandwich? Our social media followers respond:

At grmag.com Find out where to celebrate St. Patrick’s Day. Local celebrities compete this month during Embody the Stars fundraiser.

NEXT MONTH’S QUESTION: 10% Yes

How do you feel about the legalization of recreational marijuana in Michigan?

90% No

We want to hear from you There are tons of ways to reach us. By mail: Editor, Grand Rapids Magazine, 549 Ottawa Ave. NW, Suite 201, Grand Rapids, MI 49503. Email: letters@grmag.com. Be sure to include your name, address and daytime phone number. Or follow us online at grmag.com or Facebook: @grmag Twitter: @grmagazine Instagram: @grmagazine on social media:

PHOTOGRAPHY COURTESY THINKSTOCK (FAR RIGHT, BOTTOM RIGHT & FAR LEFT); UCIA (TOP CENTER); COLLIERS INTERNATIONAL (LOWER CENTER)

Clean Juice opened a second location at The Village at Knapp’s Crossing. Stop in for cold-pressed juices, smoothies and snack options. Visit grmag.com

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Covering Grand Rapids Since 1964 www.grmag.com

info@grmag.com

EDITORIAL EDITOR: Tim Gortsema

Everyone deserves

a healthy smile.

MANAGING EDITOR: Charlsie Dewey COPY EDITOR: Tom Mitsos CONTRIBUTING WRITERS: Ann Byle,

Emily Clingman, Ira Craaven, Pat Evans, Kara McNabb, Mark F. Miller, Torrence R. O’Haire, Amy Ruis, Lauren Spangler, Julie Bonner Williams, Tricia van Zelst EDITORIAL INTERN: Allison Arnold

We create custom plans centered around you and what you value for your personal dental health.

DESIGN & PRODUCTION NEW MEDIA, DESIGN & PRODUCTION MANAGER: Scott Sommerfeld ART COORDINATOR: Kelly J. Nugent DESIGNERS/PRODUCTION ASSISTANTS:

Melissa Brooks, Kristen Van Oostenbrugge, Robin Vargo CONTRIBUTING PHOTOGRAPHERS:

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Karla Jeltema

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Grand Rapids Magazine (ISSN 1055-5145) is published monthly by Gemini Media. Publishing offices: 549 Ottawa Ave. NW, Suite 201, Grand Rapids, MI 49503-1444. Telephone (616) 459-4545; fax (616) 459-4800. General e-mail: grminfo @grmag.com. General editorial inquiries: editorial@grmag. com. Periodical postage paid at Grand Rapids, MI and at additional mailing offices. Copyright ©2019 by Gemini Media. All rights reserved. POST MAST ER: Send address changes to Grand Rapids Magazine, 549 Ottawa Ave. NW, Suite 201, Grand Rapids, MI 49503-1444. Subscription rates: one year $24, two years $34, three years $44, in continental U.S.; Alaska, Hawaii, Canada and U.S. possessions, one year $35. Subscriptions are not retroactive; single issue and newsstand $4.95 (by mail $7.50); back issue $7 (by mail $9), when available. Advertising rates and specifications at grmag.com or by request. Grand Rapids Magazine is not responsible for unsolicited contributions.

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life & style PEOPLE / TRENDS / BOOKS / FASHION / FITNESS

noteworthy INTERESTING TIDBITS WE THOUGHT YOU SHOULD KNOW

For the love of dogs, beer

Amy and Krystle Bailey with Ziggy

ing relationships and value the importance of human connection. T hey said they began to notice the relationships that were forming because of connectors, like Ziggy. T hey asked themselves how they could bring the sense of camaraderie experienced at dog parks and breweries to other parts of the community. T his is how Beer City Pup began to take shape. “People love their beer and dogs,” Krystle said. Amy had created an Instagram account for Ziggy using the hashtag #beercitypup and the name stuck. It started out as a fun idea and, eventually, turned into a business. The mission of Beer City Pup is “to create products that will connect people who love their dog, their beer and their community.” Beer City Pup sells apparel and bandanas for dogs and their owners with the idea that wearing these products will show others that you are approachable and willing to connect. While Amy and Krystle are taking their time building Beer City Pup, they have some goals in mind, such as partnering with local breweries and boutiques. “We want to see where it goes,” Krystle said.

St. Paddy’s Day celebrations Start celebrating St. Patrick’s Day early by gearing up for the 36th annual Spectrum Health Irish Jig on Saturday, March 16. This year’s 5K race will promote colorectal cancer awareness. Register at spectrumhealth.org/irish-jig. The ninth annual Irish on Ionia will take place March 16 from 7 a.m.-10 p.m. Learn more about Michigan’s largest St. Patrick’s Day street festival at irishonionia.com. — ALLISON ARNOLD

— ALLISON ARNOLD

Jo Koy

LAUGH IT UP LaughFest is gearing up for its ninth festival March 7-17. Bringing people together to celebrate laughter is an essential piece to emotional wellbeing. Gilda’s Club created the festival in 2011 to support laughter through a variety of stand-up, improv and showcases. This year’s LaughFest features artists Loni Love, Ed Asner, Ali Wong, Brian Regan, Brad Upton, Jo Koy, Matt Bellassai and Nate Bargatze. All proceeds benefit the programs at Gilda’s Club, which provides emotional support for cancer patients or those grieving due to a loss. For more information, go to laughfestgr.org. — ALLISON ARNOLD

PHOTOGRAPHY BY JIM GEBBEN (LEFT); COURTESY GILDA’S LAUGHFEST (RIGHT); SPECTRUM HEALTH (BOTTOM)

n 2017, Amy and Krystle Bailey adopted their dog Ziggy and took him to dog parks and breweries, meeting people who shared a love for dogs and beer. As social workers, both Amy and Krystle recognize the challenges people face in form-

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StickonStump merchandise can be viewed and purchased online via thestumpworks.bigcartel.com or by contacting Peter Welmerink on Facebook.

Simple motivation

PHOTOGRAPHY BY JOHNNY QUIRIN

PHOTOGRAPHY BY JIM GEBBEN (LEFT); COURTESY GILDA’S LAUGHFEST (RIGHT); SPECTRUM HEALTH (BOTTOM)

doodle drawn out of frustration led local artist and writer Peter Welmerink to launch StickonStump, a simple cartoon figure who waxes motivational. After posting the figure on his Facebook page, friends urged Welmerink to create StickonStump’s own page, which, within two weeks, had accumulated close to 200 followers. Further coaxing from those who saw this new character and read his words of positivity have since led to a line of StickonStump merchandise, including a book, coffee mugs, signed prints and calendar selling across the country. Did Welmerink expect a late-night doodle to bring about online orders and a newfound stream of income? He’s quick to say he didn’t, but just as quick to express his excitement over the success, something he measures even more on the impact he’s hearing he’s having on people’s lives than on the money rolling in. It was just an average evening at home in June 2018 when Welmerink, sitting at his desk, had the spark of inspiration that led to his new creation. “I was super stressed out, not only with all the political stuff going on, all the chaos ... between the normal work stress and the social media frenzy, negative news and then some of the other ‘good stress’ things — my oldest boy is suddenly driving,

he’s got a car, he’s got a job. It was like the perfect storm of all these emotions coming up. It just all cascaded down on me. So just as a kind of a diversion, I drew a stick person on a stump and called him ‘StickonStump’— real short, real sweet, real simple. He’s kinda sitting there on his stump, contemplating life; he has a smile on his face. I put him out there and I didn’t put a quote or statement or anything, ... I just called him StickonStump and wrote something very positive about we’ve gotta keep moving forward and not let all this get to us. I put it on Facebook and people glommed onto it and said, ‘Do more! Do more!’” Welmerink said. So, do more he did. StickonStump has its own hashtag, #stickon stump, its own Facebook page and a line of merchandise, with bestsellers being the StickonStump coffee mug and calendar. Welmerink currently is composing a second book of the character, a pocket-sized book with the working title, StickonStump Pocket Parables. Early distribution beyond social media included orders and custom orders from friends and family, and Welmerink’s mother spreading the StickonStump message of positive thinking by distributing her son’s work at Gilda’s Club of Grand Rapids, which offers support for people and families dealing with cancer. In keeping with the theme of encouragement and healing from which StickonStump emerged, Welmerink is considering marketing his merchandise in hospital gift shops, as well as at local arts and crafts shows. “StickonStump helps me cope with my own rough days,” Welmerink said. It seems fitting. After all, that’s how StickonStump was born.” — JULIE BONNER WILLIAMS MARCH 2019 / GRMAG.COM 13

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life & style PEOPLE / TRENDS / BOOKS / FASHION / FITNESS

GRAND RAPIDS’ TOP 5

Best places for

pancakes PANCAKES ARE THE PERFECT SWEET TREAT BREAKFAST — a platform for creativity, unique toppings and flavor combinations. Whether you’re looking for a classic, simple cake or one that breaks all the rules, here are our top picks for pancakes in Grand Rapids.

Real Food Café’s cinnamon swirl pancakes

PHOTOGRAPHY BY MICHAEL BUCK (RIGHT); COURTESY THINKSTOCK (LEFT)

Real Food Café is known for its huge pancakes made from scratch with real buttermilk. In addition to traditional flavors and combinations, you’ll find unique variations like Banana Granola, Almond Joy and the Loaded Pancake, which has bacon and sausage cooked inside and is topped with eggs. 2419 Eastern Ave. SE Indulge in tasty pancake concoctions at Wolfgang’s Restaurant, such as Baby Cades Cakes, which is one chocolate chip and one bacon pancake topped with peanut butter and bananas — or its version of tiramisu pancakes called The Uptown, which is two pancakes with mascarpone in between and drenched in coffee. 1530 Wealthy St. SE Cherie Inn, Grand Rapids’ longest-running restaurant, has been serving delicious breakfasts since 1924. Try the Granola-Blueberry, Almond Joy or Raspberry White Chocolate Chip pancakes. Cherie Inn also offers a gluten-free pancake. 969 Cherry. St. SE In addition to traditional pancakes, like blueberry and chocolate chip, Dan’s Diner serves lemon ricotta pancakes with berries and raspberry creme. 6503 28th St. SE Noble Restaurant is known for its large gluten-free and vegan selection and its delicious pancakes. Try the homemade buttermilk pancake or vegan almond pancakes. If you’re feeling extra adventurous, order the Almond Layer Cake, which is vegan pancakes and vegan vanilla cream filling topped with coconut whipped cream, berries and granola. 1851 44th St. SW

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life & style PEOPLE / TRENDS / BOOKS / FASHION / FITNESS

READING ROOM

Blending past and present

“I was interested in the experience of black Americans in the North during the time of Jim Crow. In the North, racism was subtle and sneaky; instead of institutionalized segregation, there was de facto segregation in housing, schools and neighborhoods.” — Erin Bartels aunt Nora’s house in Lapeer Country as a last resort, but not before she is given a vintage photographer’s bag that somehow ties to Nora. Elizabeth slowly uncovers the racially charged story of Nora and William, who defied convention and family back in the 1960s. Nora, who may be edging into dementia, also shares with Elizabeth the story of Mary Balsam, who lived in the old farmhouse during the Civil War. These three women — Mary, Nora and Elizabeth — each faced the conventions of their time in different ways but all with strength and courage. “One thing each of the three main characters experiences is an opening of their eyes to the truth of what others are going through, and in some cases that people like them have been doing through for generations,” said Bartels, whose second novel will be released in September. Bartels had the original idea for “We Hope for Better Things” back in 2012, took notes and researched for a year, and started

writing in 2014. She researched the Civil War and what it meant to live in the North during those times; she talked to her parents, who lived in Detroit in the ’60s, and read accounts of the riots in Detroit; she read about the Great Migration, Detroit’s current situation, the African-American experience in all of those times and how women were perceived and acted in each time period. “I was interested in the experience of black Americans in the North during the time of Jim Crow. In the North, racism was subtle and sneaky; instead of institutionalized segregation, there was de facto segregation in housing, schools and neighborhoods,” Bartels said. “T he story became more generally about how people, these three women in particular, pushed back against the expectations of their time and station in life.” “We Hope for Better T hings” can be purchased at Baker Book House, Schuler — ANN BYLE Books or online.

PHOTOGRAPHY BY MICHAEL BUCK

Erin Bartels’ original idea for her debut novel had nothing to do with race, women, the Civil War or the race riots in 1960s Detroit. Her original idea was based on the fact every photo has a photographer who isn’t in the picture. “I’m not sure where, when or why the story changed, but it got bigger and more complex,” said Bartels, who lives in Lansing with her husband and son. “We Hope for Better T hings” was released in January with Grand Rapidsbased Revell, a division of Baker Publisher Group. The novel slips between three time periods: 1861 Lapeer County, 1963 Detroit and current-day Detroit. All the storylines are tied together by one farmhouse in Lapeer County north of Detroit. Elizabeth Balsam covers Detroit for the Free Press but is forced out of her job when scandal strikes. She moves to her great-

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SPECIAL ADVERTISING SECTION

RIVERTOWN DENTAL

BY CHELSIE WYSE • PHOTOGRAPH BY MICHAEL BUCK

AND SMILE!

practice how he believes best suits the office’s clientele. “There’s an educational component to our practice I think many of our patients appreciate,” Dr. Hahn said. “We take the time to get to know our patients, their needs, their concerns and their lifestyle. In doing so, we’re able to recommend a service custom-fit to them.” From the initial appointment, to each subsequent visit, patients of Rivertown Dental will experience what “full-service dental care” truly means. “The most rewarding part of my job is the joy we share in helping our patients understand what’s possible when

it comes to their smile,” Dr. Hahn said. “When it’s done well, it looks natural. That’s what we shoot for. That’s the uniqueness to our practice.” Ready to experience a more confident lifestyle? Call Rivertown Dental at: 616-534-0135, OR visit its website: www. rivertowndental.com RIVERTOWN DENTAL 3514 Rivertown Point Ct SW Grandville, MI 49418 (616) 534-0135 www.rivertowndental.com

PHOTOGRAPHY BY MICHAEL BUCK

WHO LOVES A VISIT to the dentist’s office? Not many of us would raise our hands with enthusiasm. However, the team at Rivertown Dental is working hard to change that. “About 41/2 years ago, my wife Jill and I made a big career shift, bought Rivertown Dental and set ourselves on the path of changing lives,” Dr. Curtis Hahn said. “After working for many years in the automotive industry, Jill and I wanted the intrinsic satisfaction of helping others and giving them back their confidence.” By taking the entrepreneurship route, Dr. Hahn has the freedom to shape his

BUSINESS SHOWCASE

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health & wellness BY KARA MCNABB

Take a deep breath

Sam Kalawart at Wealthy Studios

“BREATHWORK CHANGED MY LIFE,” said Britt Knapp, wife and mother of three. She shared this with me after a group breathwork circle led by Sam Kalawart at Wealthy Studios. Kalawart describes breathwork as active meditation and a therapeutic tool for physical and mental health issues. T hrough specific, heavy breathing for 45 minutes, this deep oxygenation significantly affects the body to change psychology through physiology, as the body holds the cellular memory of past personal and inherited trauma. Referencing the Emory University neuroscience study of mice given electric shocks alongside cherry blossom scent, Kalawart explained how genetic markers can transmit trauma across generations, influencing behavior. Upon simply smelling the scent without external stimuli, the mouse’s nervous system would switch to “fight or flight,” causing sudden anxiousness. Later, the mouse’s offspring had the same response when exposed to cherry blossom, even though they didn’t experience the trauma firsthand. As I laid apprehensively on my yoga mat covered with a blanket and an eye mask, surrounded by music, I started the three-part practice of short breaths through my nose: belly inhale, heart inhale, mouth exhale. After a minute or so, I thought, “There’s no way I can do this

for 45 minutes.” T he cool air in my nose was uncomfortable, I was afraid I’d faint and I was bored. T hen, before I knew it, time was up. T he sensations I felt as I stayed with my breath were incredible — something swam through my abdomen, a rock sat on my thighs, a melting sensation radiated upward into my head. My body felt heavy, as if glued to the ground, yet afterward, I felt lighter physically and emotionally. Anything but boring: I couldn’t wait to experience this again. Knapp highlighted the toll anxiety took on her daily life. “After three sessions with Sam, I’ve been able to slow down and be more present,” Knapp said. “T he calm relaxation I feel after a session translates into other areas of my life that were once riddled with stress and worry.” There are myriad forms of breathwork, from holotropic to biodynamic, Zen yoga and more. Each of them aims to release toxins from the body, whether they are physical or emotional, and guide you into a state where you can release limiting patterns and trauma. Kalawart is trained in holotropic and biodynamic breathwork and facilitates sessions using a circular three-part breath. She prefers this style as it eliminates fear and risk of passing out for beginners. Through integrating breathwork, Kalawart’s clients have regulated hormones, released chronic pain and tension, and healed from migraines. It’s fantastic for chronic stress, grief, depression and PT SD. She has worked with couples to reignite their relationship and others to inspire creativity. — Kara McNabb is a traditional naturopathic practitioner at Continuum Healing and member of the Wellness Collective Grand Rapids.

PHOTOGRAPHY BY JIM GEBBEN

“Roles like mother, daughter, wife, employee are the masks that can define worth and who you think you’re supposed to be. Breathwork helps shed those masks — the ‘should’ — and connect you to who you really are at your core.” — Sam Kalawart

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life & style PEOPLE / TRENDS / BOOKS / FASHION / FITNESS

PHOTOGRAPHY BY JOHNNY QUIRIN

PHOTOGRAPHY BY JIM GEBBEN

No ordinary kombucha bar THEIR KOMBUCHA IS AS ORGANIC and authentic as they are, it’s effervescence a metaphor for the lively spirit of the drink said to have existed some 2,000 years before West Michigan kombucha makers Joel Andrus and Geoff Lamden began bottling the spirited beverage. Since launching their organic, soundinfused Sacred Springs Kombucha line in 2016, Andrus and Lamden, co-owners, have seen continual growth — most recently, the opening of West Michigan’s first kombucha bar, Sacred Springs Kombucha, 1059 Wealthy St. SE, in December. The décor has been dubbed “bohemian modern” and is complete with pillows for floor seating as well as booths, tables and seats at the bar itself. Yet, like a healthy tree is pruned to encourage growth in the right direction, Andrus and Lamden are making forwardthinking decisions, pruning their kombucha business to take it the way they want it to go. “We’re pulling out of Meijer; we want to make kegs, not bottles,” Andrus announced. While other local business owners dream of their merchandise being carried by the West Michigan-based powerhouse retailer, Andrus and Lamden hit that mark then

“I love promoting our flights. That way, you can try five different kombuchas; the customer can choose five out of the 15 we have on tap.” — Joel Andrus opted to change directions. “We produced 200,000 bottles in 2018, and we just decided that’s not the focus for us anymore. Now we want to provide

kombucha on tap. I love that decision every single day.” Lest devotees of Sacred Springs Kombucha, made and bottled in Jenison, panic — no, they’re not going to stop bottling and selling at select stores and area farmers markets, like Fulton Street Farmers Market. They are, however, moving forward confidently with the ambitious goal of opening one new kombucha bar per year. Andrus said they’re considering another Grand Rapids location, as well as looking at northern Michigan and the east side of the state. And their kombucha has the edge on the competition. Not only is it organic, but it bears the unique quality of being made with intention and sound infusion. Lamden is a sound therapist and traditional naturopathic practitioner. He fuses his gifts in sound therapy with his kombucha making, as well as engaging in sound demonstrations at Sacred Springs Kombucha upon customer request. “Upon request, we do sound meditations in the morning,” Andrus said. “Geoff will lead a sound meditation, he’ll bring out about 20 different singing bowls and his didgeridoo and take (customers) on a sound journey. He could make it last a minute, 10 minutes, 15 minutes. We are never too busy for sound. I can play the singing bowls; I have a degree in music.” In keeping with the inclusion of healing and music, Sacred Springs customers can hear live music on T hursday nights and participate in morning yoga sessions with local, certified yoga instructors. While yoga, sound journey, pillow seating and live music all enhance the experience, the focus remains the same: kombucha. It’s available not just on tap here but also in bottles and in to-go cups. Sacred Springs now makes 24 flavors, offering a selection of 15 (selection varies) at the kombucha bar. According to Andrus, his own favorite flavor, Trop Hopics, a pineapple-hops kombucha, is their bestseller; though Thursday Knight, a chamomile-lavender kombucha, is a close contender for that top spot. “I love promoting our flights,” Andrus said of his favorite means of serving kombucha. “That way, you can try five different kombuchas; the customer can choose five out of the 15 we have on tap.” — JULIE BONNER WILLIAMS MARCH 2019 / GRMAG.COM 19

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Challenging the status quo Three women make history in Kent County Circuit Court, following a powerful legacy.

By Ann Byle

Judge Christina Elmore

JUDGE CHRISTINA ELMORE On Nov. 6, 2018, Judge Christina Elmore became the second female judge elected to Kent County Circuit Court, where she serves in the Family Division. “If you asked me five years ago if I would be a judge, I wouldn’t have said yes,” said Elmore, 51. “But when I look back on my career as an attorney, I’ve always been involved with public service.” Elmore moved to Grand Rapids when she was 12, attending high school in the city before attending law school and settling in

PHOTOGRAPHY BY JOHNNY QUIRIN (BOTTOM LEFT); COURTESY THINKSTOCK (TOP LEFT)

ichigan holds the unique honor of being home to the first woman in the country to enter and graduate from law school and be admitted to the Bar. Sarah Killgore Wertman graduated from the University of Michigan Law School in March 1871 and was admitted to the Michigan Bar shortly after. Wertman’s legacy of law and service is felt in the Grand Rapids law community thanks to pioneers such as Ella Mae Backus and, later, Judge Janet Neff, Rosemary Scott, Jean McKee and Margaret Cook, among the first women to practice law in Kent County. On their shoulders stand new generations of women entering the field of law and moving into the judiciary to extend their influence in the community. The November 2018 election saw just the second woman elected to the 17th Circuit Court, which serves Kent County. Meet the three women who preside over the Family Division of Circuit Court and who have carved out their place in Grand Rapids history.

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Judge Kathleen Feeney

PHOTOGRAPHY BY JOHNNY QUIRIN

PHOTOGRAPHY BY JOHNNY QUIRIN (BOTTOM LEFT); COURTESY THINKSTOCK (TOP LEFT)

Lansing. She also served in the military from 1995-2000 as a JAG officer, and in the reserves in that role from 2000-08. She moved back to Grand Rapids a decade ago and set up a private practice. She credits a number of people as role models. “Judge Ben Logan, who passed away recently, was a big influence and a longtime friend of my father’s. Also Judge James Redford and Judge Christopher Yates, and Mayor Rosalynn Bliss is pretty awesome and very inspirational,” she said. “My mother, father and grandmother were also huge influences.” Elmore said her goal is to serve the community and families. “There is a great sense of responsibility to the people I’ll serve. I’m honored and humbled at the same time to serve Kent County.” She urges young people, especially young women, to follow their dreams. “Pursue your passions because that’s the way you’re going to be happy,” Elmore said. JUDGE KATHLEEN FEENEY Judge Kathleen Feeney served as the first and only female judge on the Circuit Court for 17 years after her appointment in 2000 by Gov. John Engler. She filled the seat vacated by Judge Robert Benson in the Family Division and then ran unopposed for that seat in November 2000. “It took until 2016 for a woman to be elected to this position without first being appointed,” said Feeney, 56. “It’s wonderful to see more women, and women of color, on the bench. Hopefully, more women will begin thinking this is a path for them.”

Feeney passed the Bar in 1987, working for a Lansing law firm and then local firm Mika Myers before joining the Court of Appeals in the screening unit. She later worked for Judge Jane Markey until her appointment. “We are doing some of the most innovative work in the courts now, with getting dads more involved, truancy court, educational neglect court, Judge Deborah McNabb working with therapy dogs and working with the migrant community,” Feeney said. “Women tend to be less resistant She said she has seen attitudes shift to change and tend to be more over the years. forward-looking. Because we’ve “It’s fabulous that there are three women had to fight tradition to get where on the court,” Feeney said. “We’re not where we are, we’re more inclined to we should be yet, and I wish we could get embrace changes that make more women on the bench.” JUDGE DEBORAH MCNABB Judge Deborah McNabb made Grand Rapids history when she became the first woman elected to Kent County Circuit Court in November 2016. “It was overwhelming and amazing. The idea of being part of history in that way felt really good,” said McNabb, 56, who ran for a new seat created in the Family Division. McNabb, a referee in the Family Division for 25 years before being elected, said women bring something different to the judgeship. “Women tend to be less resistant to change and tend to be more forwardlooking,” she said. “Because we’ve had to

sense.” — Judge Deborah McNabb

fight tradition to get where we are, we’re more inclined to embrace changes that make sense.” She credits Judge John Steketee as a role model for his revolutionary work in the 1970s and ’80s regarding permanency for children. “He was a legend by the time I started, and hopefully, I can move forward with those changes he started,” she said. “I love what I do, and if I can make a difference in one child’s life, that makes it worth it.” — ANN BYLE MARCH 2019 / GRMAG.COM 21

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art & design TRENDS / PEOPLE / INNOVATION / PLACES

“The instructions they were given for the second set of photographs was, ‘Give us who you are.’ It’s an incredible, simple exercise, and I think that’s the point of it. You have an impression or you have your perceptions and then you find out what’s real.” — Jerry Taliaferro

‘Find out what’s real’

n a society marred by racial injustice, Jerry Taliaferro saw and felt the need for conversation and chose to use his art as a tool to facilitate a dialogue. A photographer by trade, the North Carolina-based artist collected portraits from Muskegonarea residents with one goal in mind: to challenge perceptions. “Sons: Seeing the Modern African American Male,” on display at the Muskegon Museum of Art until March 10, is a collection of portraits captured by T aliaferro featuring black men from the greater Muskegon area. The intention of the exhi-

bition was to portray how the black American male perceives himself versus how he is perceived by others. T he featured men were nominated to take part in the project by a committee of their peers. “We consider it a timely and relevant exhibition because it’s a conversation that we need to have,” Taliaferro said. “Being a black man myself, I feel what the guys in the exhibition are experiencing. T here’s always a time that you wish people really understood your point of view, and the exhibition gives the subjects an opportunity to speak their mind — to say who they

are and to express themselves.” T he exhibition is set up so when visitors first enter, they see portraits of the men without accompanying information about their identity. It’s not until the viewers move deeper into the space that they see another set of portraits of the same men, with names and personal information about their lives included in a narrative hung below each portrait. When asked what he hopes people will feel when they visit “Sons,” Taliaferro reflected, “It’s about perception. It’s not a white thing or a black thing; we meet

PHOTOGRAPHY BY JOHNNY QUIRIN

Muskegon Museum of Art exhibit challenges perception of black men in society.

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PHOTOGRAPHY BY JOHNNY QUIRIN

people, we make snap judgments. I understand that part of being a human and surviving is that you have to be discerning and make decisions, but a lot of times we make these decisions and then we find out later that, ‘Maybe I wasn’t exactly right in what I thought,’” he continued. “So, the exhibition is meant to give you a pause.” T he featured men represent a diverse community in terms of ages, professions, passions and experiences. T hey are businessmen, medical professionals, artists, clergy, educators, servicemen and more. T hey also are brothers, sons, fathers, husbands, friends and neighbors. T he exhibit invites the public to share in the individual and collective experience of the featured men — to hear their stories, to engage with them as individuals and to understand how their lives have been impacted by a legacy of injustice. “The exhibit is just as much (the men’s) as it is the museum’s or mine,” Taliaferro said. “The instructions they were given for the second set of photographs was, ‘Give us who you are.’ It’s an incredible, simple exercise, and I think that’s the point of it. You have an impression and you have your perceptions and then you find out what’s — LAUREN SPANGLER real.”

“There’s always a time that you wish people really understood your point of view, and the exhibition gives the subjects an opportunity to speak their mind — to say who they are and to express themselves.” – Jerry Taliaferro

PHOTOGRAPHY BY JOHNNY QUIRIN

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art & design TRENDS / PEOPLE / INNOVATION / PLACES

Local art galleries COMPILED BY TRICIA VAN ZELST

Mar. 5-Apr. 14

1/ VAN SINGEL FINE ARTS CENTER: Changing exhibits by local artists. Opening on March 5, “Edible” highlights food in a photography exhibit featuring work by Dianne Carroll Burdick, Leslie Lundquist-Victor, Sean Lancaster, Erika Townsley and Matthew Provoast. The exhibit runs thru April. 14. Also, thru March 3, “Mostly Michigan” by Karen VanDam Michmerhui. 8500 Burlingame Ave. SW, Byron Center, 878-6800, vsfac.com/programming/art-gallery.

1/ Food is the center piece of “Edible” at Van Singel FAC.

2/ TERRYBERRY GALLERY: Local and international art. Thru April 1, “Three Artists Making Marks” features work by Jan McKinnon, David Thinger and Janine Zomermaand. A reception is 5:30-7:30 p.m. March 1. Lower level, St. Cecilia Music Center, 24 Ransom Ave. NE, 459-2224, scmc-online.org/visit-terryberry-gallery. 3/ FOREST HILLS FINE ARTS CENTER: Artist-in-residence program offers exhibits by local and regional artists during the school year; also exhibits by Forest Hills Public Schools students and staff. Colorful, nature-inspired oil paintings by featured artist Maggie Bandstra are on display from March 6-26. A reception is 7-8 p.m. March 12. 600 Forest Hill Ave. SE, 493-8965, fhfineartscenter.com.

The Artist’s Studio: Studio and gallery with work by Jim Starkey and Rose Ellis; also, custom framing. 40 Monroe Center NW, 454-6650, face book.com/theartistsstudio1. Calvin College Center Art Gallery: Student, faculty and alumni work, plus exhibits by visiting artists. March 7-April 27, “Bees: An Exhibition” by Craig Goodworth and David Hooker. Reception and lecture “Create. Unite. Renew: Bees: An Exhibition” 6-9 p.m. March 28. Thru July 31, “Hague School Paintings.” Calvin College Covenant Fine Arts Center, 1795 Knollcrest Circle SE, 526-6271, calvin.edu/centerartgallery. Cascade Art Gallery: Work by regional, national and international artists, plus multimedia art, print collection, glass, sculpture, jewelry, custom framing and gifts. Thru March 2, “Massive Canvases.” March

6-30, “The Betts Casey Retrospective”; reception 5-8 p.m. March 8. 2840 Thornapple River Drive SE, 949-4056, facebook.com/cascadear tgallery.

Kruizenga Art Museum: Art from Hope College’s permanent collection and visiting exhibitions. 271 Columbia Ave., Holland, 395-6400, hope.edu/ kam.

Fed Galleries @ Kendall College of Art and Design: Work by contemporary visiting artists. Thru March 2, Annual Scholastic Art and Writing Awards Regional Exhibition 2019. 17 Pearl St. NW, 451-2787, kcad.edu/gal leries.

LaFontsee Galleries: 2D and 3D works by gallery artists, plus framing and restoration services. Grand Rapids location (includes Urban Craft Boutique with gifts, accessories and home décor) : Thru March 23, “Hold Dear: Objects to Collect and Cherish.” Also, Artist Demos noon-4 p.m. March 23. 833 Lake Drive SE, 451-9820. Douglas location: 410 W. Center St., 451-3850. lafontsee.us.

Flat River Cottage: Fine art, jewelry, antiques and home décor; also, paintings by Kathleen Mooney. 317 E. Main St., Lowell, 897-8601, flatri er cottage.com. Flat River Gallery & Framing: Artist cooperative shows work in a variety of mediums, plus gifts, framing and workshops. Thru March 31, featured artist Linda Laughter. 219 W. Main St., Lowell, 987-6737, flatri ergalleryandframing.com. Franciscan Life Process Center: Changing exhibits by local artists. Guardian Gallery - Grand Rapids: March 4-June 28, featured artist Richard Schaf. 654 Davis St. NW. Guardian Gallery Lowell: March 4-June 28, pastel and oil paintings by Dennis O’Mara. 11650 Downes St., 897-7842, lifeprocess center.org.

3/ Maggie Bandstra’s paintings are at Forest Hills Fine Arts Center.

GRCC Collins Art Gallery: Exhibits by visiting artists, faculty and students. March 18-22, “GRCC Feminist Exhibition.” March 2529, “GRCC Art Club Exhibition.” 143 Bostwick

2/ Terryberry Gallery features work by three artists this month.

Ave. NE, 234-3544, grcc.edu/artgall ery. GVSU Art Galleries: Student artwork and exhibits by renowned artists. Allendale campus: Thru March 1, “Strange & Magical Beasts: Etchings by Tony Fitzpatrick” at Kirkhof Center Gallery. Thru June 21, “Plastination: The Art of Preservation” at Red Wall Gallery. 1 Campus Drive, Allendale, 331-2563. Pew Grand Rapids campus: Thru March 1, “Seeds Museums: Viewing and Using Nature by Shilin Hora” at Eberhard Center. Thru June 21, “Water: Human Right or Commodity?” at Blue Wall Gallery. Permanent exhibit: “Mathias J. Alten: An Evolving Legacy” at George and Barbara Gordon Gallery. DeVos Center, 401 W. Fulton St., 331-3638, gvsu. edu/artgallery. ICCF: Inner City Christian Federation headquarters displays art in various media. 920 Cherry St. SE, 3369333, iccf.org. Kendall College of Art and Design of Ferris State University: Work by students in graduate-level programs and special community projects. 17 Fountain St. NW, 451-2787, kcad.edu/ galleries.

Leep Art Gallery: Work by a variety of visiting artists. Thru April 3, “Changing Seasons” by Carole Hunnes-Nielsen. Pine Rest Postma Center, 300 68th St. SE, pinerest. org/leep-art-gallery. LowellArts: Changing exhibitions of works by Michigan artists. Thru March 30, West Michigan Art Competition. 223 W. Main St., Lowell, 8978545, lowellartsmi.org. MercuryHead Gallery: A variety of work by local artists. Also, gifts, photo restoration, digital printing on canvas and framing. 962 E. Fulton St., 4566022, facebook.com/mercuryheadgal lery. Urban Institute for Contemporary Arts: Contemporary exhibits and installations. Thru April 28, “Warm Water: New Works by Charles Edward Williams.” Thru June 16, “Or Does It Explode?” by Manar Bilal, César Dezfuli, Brian Sokol and Maranie R. Staab. 2 W. Fulton St., 454-7000, uica.org. Check websites for hours of operation.

PHOTOGRAPHY COURTESY LESLIE LUNDQUIST-VICTOR (TOP RIGHT); JANINE ZOMERMAAND (CENTER); MAGGIE BANDSTRA (BOTTOM LEFT)

Aquinas College Gallery: Work by students, faculty and visiting artists. Thru April 5, Student Show. Gallery closed March 9-17. Art & Music building, 1607 Robinson Road SE, 632-8900, aquinas.edu/art/gallery.

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frame works BY MARK F. MILLER

The great outdoors, with a side of coffee

PHOTOGRAPHY BY MICHAEL BUCK

PHOTOGRAPHY COURTESY LESLIE LUNDQUIST-VICTOR (TOP RIGHT); JANINE ZOMERMAAND (CENTER); MAGGIE BANDSTRA (BOTTOM LEFT)

THE POPULAR UPTOWN AREA of Grand Rapids includes four thriving business districts, each with its own charm, character, and unique shopping and dining experiences. One of these districts is the Wealthy Street corridor, which extends from Fuller Avenue to Paris Avenue and includes an assortment of locally owned shops, eateries and offices intermixed with residences. While the district is anchored by long-term stalwarts like Art of the Table, the Meanwhile and Donkey Taqueria, it also has seen a recent influx of new businesses that have added to, and enhanced, its vibrancy and cachet. Woosah Outfitters, and its companion Outside Coffee Co., are examples of this infusion. Woosah is an outdoor-focused boutique and fully functioning print shop located in a two-story brick building near the corner of Wealthy Street and Charles Avenue. T he historic building has a subdued façade with simple masonry details including soldier coursing with limestone sills and accents at the large upstairs windows. T he façade is capped by a substantial well-proportioned cornice with

Erica Lang in the studio space at Woosah.

projecting dentil molding and anchored by a simple storefront that takes up the entire base of the building. While the Woosah building at 738 Wealthy St. SE is rather typical of most mixed-use structures of its era, it — along with many of the buildings of the Wealthy corridor (and the entire Uptown district) — exhibits a profound understanding of how the historic urban storefront can be effectively used to sell wares and activate the adjacent sidewalk. T o this point, the Woosah shopfront is expertly curated to convey the store’s outdoor theme through the combination of merchandise display, color, lighting and layers of texture. T his inviting ensemble effectively does what all urban storefronts must do — it acts as an advertisement for the business as it beckons passersby to come inside and shop. Once inside the store, customers are embraced by a plethora of custom woodcut prints, apparel, books and a vast selection of other outdoor-themed products, all carefully arrayed in a cohesive manner and intermixed with comfortable nooks and seating. Like the art itself, this physical layout of the

BEHIND THE SCENES: > Erica Lang started Woosah Outfitters while she was still a student at Kendall College of Art & Design in 2011. The business eventually opened a storefront at 131 S. Division Ave. along the Avenue for the Arts in 2015. She moved her shop and studio to Wealthy Street in 2017 and opened Outside Coffee Co. with her partner Kelly McPhee in July 2018.

> Outside Coffee sources its coffee from Grand Rapidsbased Ferris Coffee & Nut Co., and the menu also includes tea, kombucha and “trail snacks,” which are toast with a variety of toppings. > Woodcutting is the oldest form of printmaking. All of Lang’s artwork starts out as a blank slab of wood that has a graphic carved into it (backward). After the work is complete, it is inked and run through the etching press to pull original prints.

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space intends to invoke calmness and inner peace, harkening to the storeâ&#x20AC;&#x2122;s name, which is a meditative word that is meant to relax when said aloud. As the shop slowly reveals itself, the studio space where all of the original artwork is carved becomes apparent. T his space is anchored by an impressive 700pound Laguna etching press that includes a 60-inch printing bed. Piles of woodcuts are neatly stacked and give customers insight into the roots of the process and products that they are experiencing. Finally, a side door invites people to meander outside into a side yard, where Outside Coffee provides yet another experience. Anchored by a 1956 camper that has been repurposed into a coffee stand, the community garden has lush summertime landscape, trees, hammocks, movable furniture, Wi-Fi and outlets that promote casual lingering and a convivial atmosphere. This relaxing space connects to the sidewalk so that it engages the public realm while providing another opportunity to encounter the adjacent Woosah. Most importantly, this outdoor room carefully

PHOTOGRAPHY BY MICHAEL BUCK

In a retail world dominated by simple clicks and faceless websites, local businesses must adapt to provide something unique to attract customers and generate commerce.

holland

kalamazoo

westland

FARMINGTON HILLS ANN ARBOR Outside Coffee at Woosah 26 GRMAG.COM \ MARCH 2019

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ALIGN YOUR INVESTMENTS WITH YOUR VALUES

PHOTOGRAPHY BY MICHAEL BUCK

Call Ted Vogt and Carol Dehen about the potential beneﬁts of a socially responsible portfolio. considers usability, comfort and flexibility so that it functions as a 12-month space. In the wintertime, heated igloo-like “geodomes” replace some of the summertime furniture and provide places to hang out, even when the snow and cold are present. In a retail world dominated by simple clicks and faceless websites, local businesses must adapt to provide something unique to attract customers and generate commerce. Oftentimes, this is about providing a unique experience, and Woosah, like many of the businesses in Uptown, has fully embraced this. At Woosah, you can watch the art be created, chat with the artist and business owner, enjoy a cup of coffee and have a personal shopping experience — things that are missing within the online world. — Architect and planner Mark F. Miller is managing director of planning and design at Downtown Grand Rapids Inc. He has led the Grand Rapids Historic Preservation Commission and the local chapter of the American Institute of Architects.

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art & design TRENDS / PEOPLE / INNOVATION / PLACES

“My furniture pieces are basically living with another family, perhaps for many generations. In this way, I become part of their family and that’s what’s ultimately rewarding to me.” — David Leslie

A journey of self-discovery BY EMILY CLINGMAN

PHOTOGRAPHY BY JOHNNY QUIRIN

GRAND RAPIDS NATIVE BRINGS HIS APPRECIATION FOR FURNITURE MAKING BACK HOME AFTER LIVING OUT WEST.

or David Leslie, leaving his hometown of Grand Rapids in the 1990s began a 25-year journey west and back. He’s a furniture craftsman, owner of The Maker’s Bench, but that wasn’t what he set out to do intentionally. “I had to go away to find myself,” Leslie said. “It took seeing another world out there, different cultures, even different weather, to experience self-discovery.” Leslie, a lover of nature’s solitude and beauty, went west as a young man for some adventure. He loves canoeing and wound up in Utah. Bringing with him some carpentry experience, Leslie fortuitously found himself building a log cabin from scratch. For the next two decades, based in Salt Lake City, Leslie developed his interest in furniture making. He valued the concept of fine craftsmanship and garnered a sophis-

ticated following of clientele that appreciated the same. He also studied Japanese joinery and hand tool usage under master craftsman Osamu Shoji. “With the hand tools I was studying, I first had to learn how to sharpen them properly — a method that requires much concentration, a Zen-like trance,” Leslie said. “With that, comes precision. Sharp tools, sharp mind, sharp approach — that’s where my appreciation lies.” Missing his family and feeling nostalgic for the city that influenced his appreciation for timeless artistry in architecture and furniture making, Leslie recently came back to Grand Rapids to stay — to immerse himself into the innovative vibrancy of the city and to add his authentic style to the unique character of Grand Rapids’ maker community. Leslie, who approaches his furniture

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projects with a sort of mise en place mentality (his studio is impeccably organized), said he loves the process as much as the finished piece. “I work with clients who are interested in my approach, the emotions I go through in creating the piece, the wood I use — details they can share with their friends who visit,” Leslie said. “T hey are a part of the process, as well. They’re not just shopping out of a consumer catalog and settling on something that might work. T hey have specific ideas, measurements, meaningful spaces for these pieces to go. It’s also about understanding clients and picking up on their intuition and emotions, then combining theirs with mine.” He jokes that the analytical call-andresponse process for most artisans can be emotional and exhausting at times. In an instant gratification world, these elements of anguish — though gratifying for makers of fine craftsmanship — aren’t commonly appreciated nowadays. It’s the parts that can’t be measured, which people don’t see, that add value to custom work, Leslie said. T hese elements add an heirloom quality to his work. “My furniture pieces are basically living with another family, perhaps for many generations,” Leslie said. “In this way, I become part of their family and that’s GR what’s ultimately rewarding to me.”

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PHOTOGRAPHY BY JOHNNY QUIRIN

Braised short ribs with miso sweet potato purée, sweet dumpling squash, charred radicchio, grapes and porcini breadcrumb at Butcher’s Union.

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AND THE AWARD GOES TO... GRAND RAPIDS MAGAZINE’S 39TH ANNUAL DINING AWARDS, FEATURING 2018 RESTAURANT OF THE YEAR, BEST NEW RESTAURANT AND GRAND RAPIDS’ TOP 10.

PHOTOGRAPHY BY JOHNNY QUIRIN (TOP); COURTESY THINKSTOCK (BOTTOM)

PHOTOGRAPHY BY JOHNNY QUIRIN

BY GRM STAFF

GRAND RAPIDS MAGAZINE’S dining panel has eaten its way through the city this year, and we’re ready to announce 2018’s restaurant of the year, best new restaurant and the city’s top 10 dining establishments. The Dining Awards competition was fierce as Grand Rapids’ restaurant scene continues its boom — the city saw over a dozen new restaurants open in 2018 alone. Restaurant chefs are whipping up an array of creative dishes (many of which use locally sourced ingredients) that we can’t get enough of (seconds, please). Dozens of restaurants were considered for this year’s honors, and we’re confident the winners will please your palate. Let us know what you think about this year’s awardees by using #GRMDiningAwards on Facebook, Twitter and Instagram! GR

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AVING WON BEST NEW RESTAURANT IN 2017, it is no surprise Butcher’s Union would take the honors of Restaurant of the Year one year later. Since opening its doors on Grand Rapids’ West Side, Butcher’s Union has been a hot spot with regular wait times at an hour or more. That’s

because the food traveling out of the kitchen isn’t just mouthwatering to look at, it’s delicious. The restaurant consistently hits the spot, and while the portions are large enough for leftovers, you’ll more than likely clean your plate.

RESTAURANT OF THE YEAR BUTCHER’S UNION 438 Bridge St. NW | (616) 551-1323 | butchersuniongr.com

MEET EXECUTIVE CHEF DEVIN COOK Devin Cook recently was promoted to lead the kitchen at Butcher’s Union. He’s been with the restaurant since it opened in February 2017, serving as sous chef. Cook has a degree in culinary arts from Le Cordon Bleu College of Culinary Arts in Chicago. His road to the kitchen began while in high school. “I started taking culinary classes in high school at Kent Career Technical Center, and that’s where my interests in the culinary world started,” he said. What makes Butcher’s Union stand

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Our goal is to put modern twists on classic dishes. A big focus is creating dishes that are unique and taste great but also have a fair price.” — DEVIN COOK

out in the GR dining community? I think our menu is approachable for anyone from experienced foodies to those who like to stick to the basics. Our goal is to put modern twists on classic dishes. A big focus is creating dishes that are unique and taste great but also have a fair price. What’s unique about your approach to food at BU? We strive for simplicity; pairing flavors that go well together without overcomplicating dishes. Sometimes a dish gets better when you take something away instead of layering too many components. How would you describe the experience you aim to create at BU? A place that serves delicious and simple food in a comfortable yet upscale atmosphere. Where do you look for inspiration in your cooking? I’ve found most inspiration from local produce. I love to go to the farmers market and talk with farmers about what’s available. Most of the time, I’ll just buy a bunch of fruits and veggies from the market with no idea of how it’s going to end up on the menu. A lot of what ends up on the menu comes from what we have available that day from the farms. Eating a strawberry that was picked earlier that day is life changing! What’s the most rewarding part of being a chef? T he most rewarding part of being a chef is teaching another cook something they haven’t seen before and seeing them become excited by a flavor combination or new ingredient. I also love watching people take the first bite of a new menu item and have them be excited about it.

PHOTOGRAPHY BY JOHNNY QUIRIN

Butcher’s Union is a place where you can get a hearty Midwestern meal with a modern twist. Take the scallops, for example, made with beef ragout, serrano vinaigrette, romanesco, pickled fresno and panko butter, or the roasted chicken with potato gnocchi, brown butter-hazelnut vinaigrette, Dijon cream jus, wilted spinach and pickled shallots. The restaurant also offers a great happy hour menu and late night options (until 1 a.m) on weekends. You’ll enjoy the elegant atmosphere, as well. The dining room features dark paneling and comfy booths, where you can relax and enjoy your meal. Or, in the summer, choose from two outdoor dining options. You also can count on terrific service. The staff is knowledgeable and ready to help you decide between the several mouthwatering entrées you’ll no doubt be eyeing.

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We want everyone to enjoy the time and effort we put into something we love so much and celebrate our awesome culture with us through their dining experience.”

— TRIMELL HAWKINS

BEST NEW RESTAURANT FORTY ACRES SOUL KITCHEN 1059 Wealthy St SE | (616) 723-9770 | fortyacresgr.com

PHOTOGRAPHY BY JOHNNY QUIRIN

Forty Acres Soul Kitchen celebrated its grand opening in May 2018. The restaurant is focused on “elevating soul food.” Offering traditional dishes as well as those that “push boundaries,” the restaurant seeks to be a place where anyone can eat. MEET EXECUTIV E CHEF TRIMELL HAWKINS T rimell Hawkins’ background includes years of observing and cooking alongside his grandmother, as well as a degree in culinary arts from GRCC’s Secchia Institute for Culinary Education. Soul food has a long and important history, and Hawkins is bringing that history to the table in his cooking, as well as advancing his dishes with modern techniques, ensuring soul food continues to evolve. What makes Forty Acres stand out in the GR dining community? Forty Acres is a unique dining experience because it invites such a diverse array of cultures and ethnicities to come together and partake in good food and also be immersed in the culture that it represents. In the development process of 40 Acres, the owners and I wanted to be very intentional in the development of menus to assure that anyone could eat at 40 Acres while still maintaining and achieving an authentic platform that we stay true to. We offer traditional dishes mixed with dishes that push the boundaries, as well as an abundance of options particular to

dietary needs and wants, such as vegan and gluten-free options. What’s unique about your approach to food at Forty Acres? Some of the things that are unique about my approach are the combination of cooking styles and preparation methods. While some methods and styles are those introduced to me by grandma, I also include methods that are newer and more modern. Soul food isn’t normally treated as delicately and elegantly as it could be. At 40 Acres, we’re trying to break that stigma and treat soul food with higher esteem. What do you hope to convey through your food/menu? Comfort and authenticity; when people leave, we want them to feel like this was more than just good food — it’s also a celebration of the African-American culture. We want them to look at the deliberate things we’ve done with the menu and space. We take pride in what we’ve built. We make everything from scratch. We want everyone to enjoy the time and effort we put into something we love so much and celebrate our awesome culture with us through their dining experience. Where do you look for inspiration in

Creole catfish

your cooking? So many dishes have come from memories, stories or experiences. I’m just given a canvas on which I’m able to paint a picture through my food. What’s the most rewarding part of being a chef? Smiles … simply seeing a meal well received is probably the most rewarding part of being a chef. Food is a common ground for everyone so when you’re able to make someone’s day or change someone’s day without even knowing it, that’s what’s so great. A person can be having a horrible day and come in and have a great meal and great service that brings them a smile, and that’s what they take home with them. MARCH 2019 / GRMAG.COM 33

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TOP 10 BEST RESTAURANT AMORE TRATTORIA ITALIANA 5080 Alpine Ave. NW | (616) 785-5344 | amoretrattoriaitaliana.com The noise of clinking glasses and laughter are a common soundtrack at Amore Trattoria Italiana. With a decade under its belt, Amore Trattoria Italiana continues to be a go-to restaurant for celebrations, as well as an average night out where diners find Italian comfort food and a friendly face. MEET OWNER AND CHEF JENNA ARCIDIACONO On a typical night at Amore, Jenna Arcidiacono can often be found greeting guests in the dining room as if they are family — it is her goal to create a “cozy casual place to come visit and feel like family,” after all. Arcidiacono is a self-taught chef whose experience in the kitchen has come primarily from time spent beside her grandma and mother-in-law, as well as working and traveling throughout Italy. Her Italian journey began when she landed a job at an Italian osteria in San Francisco after college. “I knew nothing about authentic Italian food until I worked there,” she said. “I met Maurizio (her husband) and moved to Italy. I spent countless hours trying to learn to speak Italian and helped my mother-in-law cook for her family of 11 children that has grown to many more with spouses and grandchildren!” Amore was the culmination of all of

those years in the kitchen observing and learning the recipes of her family. What’s unique about your approach to food at Amore? We are hoping to bring back ideas and unique recipes from Italy when I visit every year. I take people on culinary trips to Italy twice a year, not only so that others can experience what I do, but also so I can learn exciting new trends. We always want to stay relevant but also serve comfort carbs. How would you describe the experience you aim to create at Amore? We want to be your pick-me-up for the day. We’d love to make your tummies and heart happy, kind of like that feeling you get when your grandma makes you a special requested meal. What makes Amore stand out in the GR dining community? I hope that Amore is always a cozy, casual place to come visit and feel like family. We want you to know we are cooking from scratch with local

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We want you to know we are cooking from scratch with local ingredients not only from the ridge where we are located but also from other local farms in the area.”

Granchio with lobster, asparagus, pancetta, risotto with a vodka sauce

ingredients not only from the ridge where we are located but also from other local farms in the area. It’s important for us to give back to the community and, hopefully, make a difference. We also have amazing regulars who have started a “pay it forward” fund at Amore, and we get to surprise guests with free meals on the regular! Where do you look for inspiration in your cooking? I look all over. I love checking on chefs and new restaurants on Instagram.

PHOTOGRAPHY BY MICHAEL BUCK

— JENNA ARCIDIACONO

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Our menu is strongly dictated by the season, and I try to capture the mood or feeling of the time with each menu iteration.” — LUKE VERHULST

Winter vegetable galette

TOP 10 BEST RESTAURANT RESERVE WINE & FOOD 201 Monroe Ave. NW | (616) 855-9463 | reservegr.com

PHOTOGRAPHY BY MICHAEL BUCK

Reserve Wine & Food crafts meticulous dishes with local ingredients. Its farm-to-table fare allows it to focus on seasonal menus that will tempt your taste buds to try something new. MEET EXECUTIV E CHEF LUKE V ERHULST The fast-paced atmosphere of a restaurant kitchen was the perfect fit for Luke VerHulst, who said he was initially working at a restaurant while pursuing a career as a mechanic because of his love for motorcycles and cars. “My chef at the time, Jay Knickerbocker — who became my mentor — saw potential in me and pushed me toward a career in cooking,” VerHulst said. “He really motivated me to pursue this passion, and from then on, I have never looked back.” What’s unique about your approach to food at Reserve? Probably the fact that I have no formal training, which to me means there are no rules to which I am bound, no preconceived notions. At the core of it, I just try to make food that I would like to eat. What do you hope to convey through your food/menu? That Michigan is as good a place as any in the world to create food

with a real sense of place. We are blessed to have such a strong community of farmers and artisans here in West Michigan. I’ve made it a personal goal to bring as many of those relationships to the table as possible. In the region, you hear a lot about the Chicago restaurant scene. Well, a lot of their produce is coming from the Mitten! Where do you look for inspiration in your cooking? Everywhere. Other chefs. The weather. My ever-growing cookbook collection. Memories of growing up in Michigan. Our menu is strongly dictated by the season, and I try to capture the mood or feeling of the time with each menu iteration. What’s the most rewarding part of being a chef? Walking out into the dining room and seeing someone take a bite, close their eyes and nod their head in enjoyment. What do you wish people knew about being a chef? I’m not on the line cooking every night. That’s just not realistic. It takes a strong team of passionate individuals to make a restaurant successful. Being a chef is just as much about managing people and personalities as it is about cooking. I can’t be everywhere at once and definitely can’t do everything, so it’s really crucial to be good at delegation and have a strong team behind me.

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TOP 10 BEST RESTAURANT TERRA 1429 Lake Drive SE | (616) 301-0998 | terragr.com Terra prides itself on its farm-to-table cuisine, which puts the spotlight on seasonal produce. Its dishes are inspired by its partnerships with West Michigan farms. It’s also focused on healthy fare; promising dishes that will not just fill you up, but fuel you up.

Brussels sprouts with beet margarita

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MEET EXECUTIVE CHEF CLARK FRAIN A new addition to T erra, Clark Frain is bringing more than 20 years of experience to the restaurant. He got the first taste of his future career as a child. “Growing up as a child, the family gatherings always congregated in the kitchen. It runs in my blood, as my grandfather was a chef,” he said. “I got a job in high school for spending money and just continued with it until about the age of 20 when I thought about making a career of it.” Frain trained at the Secchia Institute of Culinary Arts at GRCC, leaving early to embark on his career in the industry. At T erra, Frain strives to make local ingredients stand out. What’s unique about your approach to food at Terra? Our approach to food is technique driven. How can we take an ingredient like a beet or potato and make it the most delicious dish you’ve had? It helps by hiring the best staff and amazing sous chefs. What do you hope to convey through your food/menu? To give more exposure to

all the local farms and vendors in not only Grand Rapids but also West Michigan and our state. Where do you look for inspiration in your cooking? I draw inspiration in-house from my team, we have a lot of talented local chefs, and I try to buy a cookbook each month or check out a new restaurant. What’s the most rewarding part of being a chef? T he most rewarding part of my job is shaking the farmer’s hand when they deliver our orders. Having someone work so hard to grow something for me to create with is really fulfilling. Why did you decide to become a chef and what keeps you motivated? I enjoy creating and making memorable experiences for our guests — when they love their meal and get excited to come back. What do you wish people knew about being a chef? There are a lot of really talented chefs driving our city in what I think is a necessary and exciting direction. I hope our community supports the local chef-driven restaurants

Growing up as a child, the family gatherings always congregated in the kitchen. It runs in my blood, as my grandfather was a chef.”

PHOTOGRAPHY BY MICHAEL BUCK

— CLARK FRAIN

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We hope to convey that there are some really great and unique products being carefully grown throughout Michigan, and sharing these with our guests has been such a great experience for my team.” — PATRICK CONRADE

Beet pasta

TOP 10 BEST RESTAURANT THE SOVENGARD 443 Bridge St. NW | (616) 214-7207 | sovengard.com

PHOTOGRAPHY BY JOHNNY QUIRIN

PHOTOGRAPHY BY MICHAEL BUCK

Combining Nordic cuisine with West Michigan ingredients has been a winning combination for The Sovengard. The West Side restaurant has been so popular with guests that, this year, it expanded with a street-level dining room. Always evolving, the menu is one of the most creative in town. MEET EXECUTIV E CHEF PATRICK CONRADE Patrick Conrade’s love of food began as a child. He has fond memories of helping his father “trim and season a leg of lamb with vinegar, salt and rosemary before the long, herb-drenched slow roast” during the holidays or Sunday dinner. He also spent hours “eating my weight in raspberries in my Aunt Jane’s garden,” and helping his family can and preserve food for the coming year. “T his is where I first experienced the sense of community that family and food creates,” he said. What makes Sovengard stand out in the GR dining community? We are lucky that we are able to share two distinct experiences. The summertime is a unique time for us to showcase our outdoor biergarten with the shipping container converted bar, bocce ball court, the 60-foot living wall where we grow small vegetables and herbs for use in the kitchen and bar and, of

course, the al fresco dining in our tuckedaway location. And then the cooler months give us the chance to really focus and highlight the products that are still grown and stored all winter long from local farmers. How would you describe the experience you aim to create at Sovengard? We embrace the idea of hygge, which is a Nordic word that translates as a feeling of coziness but also kinship and conviviality. It’s about taking pleasure in the simple things in life, in fellowship with family and friends. What do you hope to convey through your food/menu? We hope to convey that there are some really great and unique products being carefully grown throughout Michigan, and sharing these with our guests has been such a great experience for my team. We aim to treat our products with the respect and care that our producers do, and I believe this is reflected in the food and drinks we serve.

Why did you decide to become a chef and what keeps you motivated? After having open-heart surgery three years ago, it gave me pause to reflect on what is vital and important to me. What I found is that my family and friends are what help keep me motivated to constantly better myself and those I work with. To push boundaries and try new things, but to also give yourself the time and care your body needs.

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I was home sick from school one day in sixth grade, I picked some wild strawberries and made my mom a pie, and it turned out really well!” — JEFFREY BAIRD

Duck two ways

TOP 10 BEST RESTAURANT Walking into Divani, you’ll be struck by its stylish dining room and a killer ambiance, but it gets better from there. The restaurant offers a diverse menu — where else in town can you get lasagne and soba dashi noodle bowl in the same place? With a focus on globally inspired dishes, Divani offers fantastic food and service. MEET EXECUTIV E CHEF JEFFREY BAIRD Jeffrey Baird’s journey to the kitchen at Divani began with a sick day. “I was home sick from school one day in sixth grade, I picked some wild strawberries and made my mom a pie, and it turned out really well!” he said. From there, Baird attended Careerline Tech Center’s culinary program, followed by the culinary program at Grand Rapids Community College. For nearly five years, he’s served as executive chef at Divani.

What’s unique about your approach to food at Divani? We are a true scratch kitchen; even our ketchup is from scratch. Our approach is to create progressive globally inspired dishes while using as much local raw product as possible. How would you describe the experience you aim to create at Divani? Our mission statement is to welcome each guest as family in our home. Our whole team works really well together and enjoys being here at Divani; it’s not just a job to us. We are our own little family, and this culture we’ve

created is evident and carries over to our guests. Where do you look for inspiration in your cooking? My sous chef, Tim Rafferty, and I collaborate on all of our menus. We look at local and national trends in magazines, online and television food channels for basic ideas and then play with different ingredients to create our own custom dishes. What’s the most rewarding part of being a chef? When I hear “compliments to the chef,” it gets me every time. What do you wish people knew about being a chef? Food Network-type shows, although entertaining, are not really what the daily life in a kitchen is like.

PHOTOGRAPHY BY MICHAEL BUCK

DIVANI 15 Ionia Ave. SW | (616) 774-9463 | divanigr.com

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TOP 10 BEST RESTAURANT SIX.ONE.SIX 235 Louis St. NW | (616) 242-1448 | ilovethejw.com Six.One.Six recently underwent a transformation, becoming a French bistro. Feast on French-inspired dishes while overlooking the Grand River flowing through the city. All of the dishes are made from scratch, including all of the stocks, sauces, pasta and butchery items, as well as its pastries, desserts, ice cream and gelatos. MEET EXECUTIVE CHEF TODD WEBB Recalling how he first got into cooking, T odd Webb said, “I grew up with parents who threw dinner parties, cooked special elaborate meals on the weekends and explored ethnic cuisines. My parents and grandmother are and were accomplished home cooks that enjoyed exploring culture through food and travel. I originally loved cooking for friends and started working in kitchens during my summers off from school.” Webb received professional training from T he Culinary Institute of America in Hyde Park, New York. He brought his talents to Six.One.Six two years ago.

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My parents and grandmother are and were accomplished home cooks that enjoyed exploring culture through food and travel. I originally loved cooking for friends and started working in kitchens during my summers off from school.”

PHOTOGRAPHY BY MICHAEL BUCK

— TODD WEBB

What’s unique about your approach to food at Six.One.Six? We change our menu with the seasons, and I feel it is important to celebrate items that are in season and at their peak of ripeness. Our food is thoughtful, handcrafted and authentic. How would you describe the experience you aim to create at Six.One.Six? Putting our guests and clients first, through excellent service and pursuing excellence in everything we do. Being part of the JW Marriott family means being part of a proud history and a thriving culture. Instead of excess formality, we strive to provide simple elegance. Instead of pretense, there is a sense of purpose for every detail and decoration. The result is an inviting atmosphere where you can be yourself. Where do you look for inspiration in your cooking? I like to travel as much as possible. I am always looking for new culinary experiences when I am not at work. Why did you decide to become a chef and what keeps you motivated? I love food, restaurants and hotels. In the restaurant/hotel industry, every day is different and interesting. What do you wish people knew about being a chef? Not all cooks are chefs. Being a chef at a high level requires years of experience, organization, repetition, dedication to one’s craft, the ability to communicate effectively, coaching and motivating others to perform consistently at a high level of excellence under stressful conditions and conPear clafoutis stant deadlines. MARCH 2019 / GRMAG.COM 39

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Seared diver scallops

food at Cygnus 27? Personally, I strive for balance. My dishes must be unique and creative while maintaining flavors guests find familiar and can connect with. Where do you look for inspiration in your cooking? Inspiration never comes to me from a single source. Rather, it can strike from wanting to incorporate a specific ingredient, recalling a distinct flavor, what’s in season or a strong desire to evolve a dish. What’s the most rewarding part of being a chef? Being a chef allows me the freedom to be creative. I’m constantly tweaking my dishes to achieve the perfect flavor profile and balance, and I love discovering new, seasonal ingredients. I care deeply about my guests’ joy and relish in watching them enjoy their dishes.

TOP 10 BEST RESTAURANT CYGNUS 27 187 Monroe Ave. NW | (616) 776-6425 | amwaygrand.com

MEET CHEF DE CUISINE STEPHAN VANHEULEN Stephan VanHeulen’s ascension from cook to chef de cuisine happened at rapid speed. “I started working at Amway Grand Plaza in December 2016, beginning as a cook before transitioning to banquets and was soon promoted to sous chef and then chef de cuisine,” he said. He studied his craft at GRCC’s Secchia Institute for Culinary Education. He said being a chef is “one of the few trades where craftsmanship and artistry

collide,” which is why he enjoys it. “I’m always motivated by the project, as I’m constantly working on new ideas or perfecting old ones,” VanHeulen said. “It’s easy to keep things interesting and fast-paced.” What makes Cygnus 27 stand out in the GR dining community? T he unparalleled dining experience — from offering the best views in the city with a relaxed, unhurried atmosphere to delicious cuisine made by an exceptional and experienced culinary team and service staff. What’s unique about your approach to

“

“I’m always motivated by the project, as I’m constantly working on new ideas or perfecting old ones. It’s easy to keep things interesting and fast-paced.”

— STEPHAN VANHEULEN

PHOTOGRAPHY BY MICHAEL BUCK

It’s hard to determine which is more stunning: the view from the 27th floor of the Amway Grand Plaza where Cygnus 27 is located or the plating created by the team in the kitchen. Whatever you order, it will appear on the plate like a piece of artwork. Seriously, it’s almost too pretty to eat, but it’s also too delectable not to. Cygnus takes dining to a different level, literally.

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TOP 10 BEST RESTAURANT DONKEY TAQUERIA 665 Wealthy St. SW | donkeygr.com

PHOTOGRAPHY BY JOHNNY QUIRIN

PHOTOGRAPHY BY MICHAEL BUCK

Though its concept is simple: Mexican street fare, Donkey delivers with innovative takes on tacos, tortas, tostadas and more. Its shells are overflowing with flavor. For example, its taco de bruselas is made with crispy fried Brussels sprouts with jalapeno mayo, salsa verde, macha corn, queso cotija and bacon. MEET CULINARY DIRECTOR DARYL RECTOR With four years under his belt at Donkey, Daryl Rector takes pride in the hard work his team puts into creating a menu that seems simple, but is anything but. “I think the appeal of the simplicity of tacos makes Donkey very accessible,” he said. “In actuality, the cuisine is far from simple. T here are a ton of intricate recipes that are really labor intensive and difficult to produce.” Rector said it takes a keen understanding of “how the food should taste” and “knowing why the sometimes-unlikely combined components work with each other to create the flavor experience at Donkey.” It’s not just the recipes and chemistry of the food, either; Rector said the quality of ingredients matter, too. “How we carefully source our meats, produce and other ingredients results in a quality that is always evident,” he said. What’s unique about your approach to the food at Donkey? I just like to have fun with the food. Finding the balance of keeping things true to authentic Mexican cuisine and appealing to the evolving palate of patrons can be an interesting task. There are actually a lot of people that come in that are there for a diverse culinary experience, so I give it to them. It’s a win-win thing. I like making cool food and people like to eat it. How would you describe the experience you aim to create at Donkey? I just want to keep people inspired by the food. Having new flavor combinations and fresh ideas is important, but it’s equally important to maintain a menu that’s consistent and exactly what new and returning clientele expect. Mainly, the experience of eating some happy food.

What do you hope to convey through your food/menu? Authenticity with a modern approach without losing the element of simplicity. Where do you look for inspiration in your cooking? I love to travel and experience different cuisines firsthand. Also, following what is happening out there in other kitchens and playing off some of the innovative ideas that are popping up, the internet, books and other publications.

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“I think the appeal of the simplicity of tacos makes Donkey very accessible. In actuality, the cuisine is far from simple. There are a ton of intricate recipes that are really labor intensive and difficult to produce.” — DARYL RECTOR

Tostada de mariscos with shrimp, lobster, imitation crab ceviche

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Char grilled sea scallops and char grilled tuna

show great passion for food and we love to create what they desire. What do you wish people knew about being a chef? T here is a lot of hard work and many hours of labor before and after service. Which means we are here early, stay late, we work nights, weekends and holidays to ensure our guests have a delicious meal.

TOP 10 BEST RESTAURANT With “exquisite seafood and classic cuisine,” Leo’s offers fine dining at its best. While the seafood is the star of the show, you can’t go wrong with the rack of lamb or filet mignon. MEET EXECUTIV E CHEF BERNARD LUCAS Bernard Lucas has helmed the kitchen at Leo’s for 15 years; he got his start over 35 years ago. He said after his first five years in the restaurant industry, he knew he wanted to take the next step and pursue it as a career. As executive chef at Leo’s, Lucas strives to create a consistent dining experience. “T he pure function of preparing and serving food can be achieved anywhere, by anyone for a limited time; but the true dining experience and a restaurant business that endures can only exist through

a unique group of people ingrained with a passion for providing great food and outstanding service,” he said. How would you describe the experience you aim to create at Leo’s? We strive to provide a high-quality, casually elegant, unpretentious dining experience for all guests. What do you hope to convey through your food/menu? T hat we are using the highest-quality ingredients prepared simply. Where do you look for inspiration in your cooking? I look for inspiration within the restaurant. Our team and our guests

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The pure function of preparing and serving food can be achieved anywhere, by anyone for a limited time; but the true dining experience and a restaurant business that endures can only exist through a unique group of people ingrained with a passion for providing great food and outstanding service.” — BERNARD LUCAS

PHOTOGRAPHY BY JOHNNY QUIRIN

LEO’S 60 Ottawa Ave. NW | (616) 454-6700 | leosrestaurant.com

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Whitefish with apple, togarashi, winter vegetables, miso and braised leeks

“

“I began cooking for my grandmother. It is my first and most cherished restaurant experience.” — JEREMY PAQUIN

TOP 10 BEST RESTAURANT GROVE 919 Cherry St. SE | (616) 454-1000 | groverestaurant.com

PHOTOGRAPHY BY MICHAEL BUCK

PHOTOGRAPHY BY JOHNNY QUIRIN

Grove prides itself on innovation, and it continually outdoes itself with creative dishes highlighting seasonal produce and flavors. MEET EXECUTIVE CHEF JEREMY PAQUIN Jeremy Paquin began cooking his first dishes when he was 11. “I began cooking for my grandmother,” he said. “It is my first and most cherished restaurant experience.” Born in Marquette but raised in Houston, Paquin spent the summers of his youth in the Upper Peninsula working in his grandmother’s restaurant. After graduating from San Jacinto College, he worked as a banquet chef in Houston, which he said, “taught me the importance of consistency and to always expect the unexpected.” His passion in the kitchen brought him to Grove 21/2 years ago, and he’s been proving his mettle ever since. What’s unique about your approach to food at Grove? Presentation is first and foremost — it can be the best tasting dish, but if it doesn’t look good first, it could fall short. Our plates are designed and plated with vegetables first and proteins second, which requires patience and a bit of research. What makes Grove stand out in the GR

dining community? We are never complacent and are always striving to be better today than we were yesterday — this sentiment applies not only to the culinary team but also to our service staff and executive leadership team. Our culinary team is an extremely talented group of men and women with their own unique cooking styles and techniques. Couple their knowledge, skill and experience with passion and tenacity, and we’ve got an incredible group of people. What do you hope to convey through your food/menu? I always like the ingredients to speak for themselves. My hope, whenever we introduce something unusual into a dish, is to do so in an interesting yet familiar way so guests can taste the quality and purpose. Where do you look for inspiration in your cooking? Books (new and old) and other chefs/restaurateurs. Instagram and other social media outlets are great platforms for chefs to share or seek ideas and inspiration.

Why did you decide to become a chef and what keeps you motivated? Cooking is all I’ve known and it is all I’ve ever done. I appreciate the level of craftsmanship involved. Whether it’s honing timehonored recipes or keeping up with an ever-evolving culture, being a chef requires constant ingenuity, embracing and learning from failures and, ultimately, leaving even your successes behind. What do you wish people knew about being a chef? Being a chef is not nearly as glamorous as it is portrayed in the media. And most of us don’t eat very well.

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food & drink RESTAURANTS / PEOPLE / REVIEWS

dining listings

A GUIDE TO RESTAURANTS IN GRAND RAPIDS AND BEYOND

The recommendations and reviews in the listings are the opinions of the editors.

trées. Full bar. Closed Sun. 15 Ionia Ave SW, 774-9463. divanigr.com. D $-$$

DOWNTOWN GRAND RAPIDS

Flanagan’s — Downtown Irish pub features imported beers, entrées with Irish influence. Frequent live music. Closed Sun. 139 Pearl St ¢ NW, 454-7852. flanagansgr.com. L, D

Restaurants are included by virtue of overall quality. We have created symbols to area restaurant amenities, which are defined in a legend at the end of this listing (page 57).

1 Bun Restaurant — Build-your-own hot dogs, hamburgers, veggie dogs and sloppy Joes — all served on hot dog buns. Closed Sun. 2140 S Division Ave, 279-2943. Facebook. L, D ¢ Angel’s Thai Café — Extensive T hai fare. Menu includes your-choice stir-fry option. Vegetarian friendly. No alcohol. Open daily. 136 Monroe Center NW, 454-9801. angelsthai cafe.com. L, D ¢-$ Bangkok Taste Cuisine — T hai fare with lunch buffet and kids menu. No alcohol. Closed Sun. 15 Jefferson Ave SE, 356-5550. bangkoktastegr.com. L, D ¢-$ Beijing Kitchen — Hunan, Szechuan and Cantonese cuisines. Lunch and dinner specials. No alcohol. Open daily. 342 State St SE, 458-8383. beijingkitchenmi.com. L (Sun¢-$ Fri), D Bistro Bella V ita — Big-city casual; fresh French and Italian cuisine, locally sourced and prepared over a wood fire. Mammoth martini bar, nice wine selection. Open daily. 44 Grandville Ave SW, 222-4600. bistrobella vita.com. L, D $-$$ Bobarino’s at The B.O.B. — Grill on second floor of T he B.O.B. offers everything from wood-fired pizza to upscale entrées. Lunch menu has deli sandwiches, salads, burgers. Full bar. Outdoor seating. Closed Sun. 20 Monroe Ave NW, 356-2000. thebob.com/bob arinospizza. L, D ¢-$ Brick & Porter — Appetizers, burgers, salads and sandwiches and a nice selection of entrées; 20 beers on tap (“the darker, the better”). Open daily. 47 Monroe Center NW, 226-6928. brickandportergr.com. Brunch (Sat-Sun), L, D ¢-$ Bull’s Head Tavern — Large selection of appetizers, soups and salads. Entrées include pasta, fish, chicken and steak along with burgers and sandwiches. Full bar. Closed

Sun. 188 Monroe Ave NW, 454-3580. the bullsheadtavern.com. L (Mon-Fri), D $-$$

Charley’s Crab — Fresh seafood in a fine dining atmosphere with views of the Grand River. Gluten-free menu. Beer and extensive wine list. Sun brunch 10-2:30. Open daily. 63 Market Ave SW, 459-2500. muer.com/charleyscrab. L (Mon-Fri), D $-$$ The Chop House — Aged prime beef, seafood, pork and lamb chops, chicken and more. Downstairs is La Dolce Vita dessert and cigar bar. Closed Sun. 190 Monroe Ave NW, 451-6131. thechophousegrandrapids. com. D $$ City Built Brewing Co. – Taproom featuring a variety of craft beer. Plus, Puerto Ricaninspired appetizers, small plates, entrées, soups and salads. Closed Mon. 820 Monroe Ave NW, 805-5755. citybuiltbrewing.com. L, D $ Cinco De Mayo — Offers the usual Mexican fare plus carnitas and steak asada. Full bar. Open daily. 114 Monroe Center NW, 719-2401. cincodemayo1.com. L, D $ – Lounge — Soups, salads, sandwichCitysen es, burgers and small-plate creations. Beer and wine; happy hour 4-7 pm. Open daily. CityFlatsHotel, 83 Monroe Center NW, 6081725. cityflatshotel.com/location/grand-rap ids. B, L, D ¢-$

Cottage Bar — Longtime favorite since 1927. Famous Cottage burgers and fries, signature chilis and more. Full bar. Closed Sun. 18 LaGrave Ave SE, 454-9088. cottagebar.biz. L, D ¢ FCygnus 27 — Stunning view from 27th floor of the Amway Grand Plaza. Menu features Mediterranean and Latin influences. Full bar. Closed Mon. 187 Monroe Ave NW, 776-6425. amwaygrand.com/dining/cygn us-27. Brunch (Sun), D (Tue-Sat) $$ FDivani — European-inspired food includes small plates for sharing and a variety of en-

Founders Brewing Co. — Spacious taproom, serpentine bar and live music T hu and Sat. Menu features appetizers, deli sandwiches. Outdoor beer garden. Open daily. 235 Grandville Ave SW, 776-1195. foundersbrewing. com. L, D ¢ Gilly’s Smokehouse — Twelve rotating craft beers from The B.O.B’s Brewery paired with smokehouse fare, including smoked beef brisket, Amish chicken, pork butt and more. Closed Sun-Mon. 20 Monroe Ave NW, 3562000. thebob.com/gillysrestaurant. D ¢-$ GP Sports — Sports bar and restaurant. Menu features create-your-own pizzas and burgers, salads and sandwiches. Open daily. Amway Grand Plaza, 187 Monroe Ave NW, 776-6495. amwaygrand.com/dining/gp-spo rts. L, D $ Grand Rapids Brewing Co. — Organic brews, hard cider, wine and spirits. Farm-to-table menu includes sharable plates, sausages, soups, salads, sandwiches, entrées. Open daily. 1 Ionia Ave SW, 458-7000. grbrewing company.com. L (Sat-Sun), D ¢-$ Grand Rapids Garage Bar and Grill — “AllAmerican grub” includes burgers, nachos, sandwiches, soups and salads, full bar. Live entertainment Fri and Sat. Open daily. 819 Ottawa Ave NW, 454-0321. garagebargr.com. L, D ¢ Grand Woods Lounge — Eclectic menu with upscale comfort foods. Live entertainment, pool tables, spacious full bar. Year-round alfresco dining with fireplace. Open daily. 77 Grandville Ave SW, 451-4300. grandwoods lounge.com. L, D ¢-$ Heritage Hill Pizza — Offers traditional, stuffed and specialty pizzas. No alcohol. Open daily with a few tables for dining in. 340 State St SE, 742-4773. grandrapidspizza. net. L, D ¢-$

The Heritage — GRCC culinary students

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Wheelhouse Kitchen and Cocktails

modern touch on classic pre-Hispanic foods of Mexico. Full bar. Open daily. 118 E Fulton $ St, 828-4123. mexogr.com. B (Sun), L, D

Mojo’s Dueling Piano Bar & Restaurant — Lively downtown spot opens for dinner at 5 pm Wed-Sat. Appetizers, sandwiches, salads, flatbread pizzas, full bar. Shows start at 8 pm Wed-Fri, 7 pm Sat. Closed Sun-Tue. 180 Monroe Ave NW, 776-9000. mojospianobar. com. D (Wed-Sat) ¢-$ ➧ MudPenny — Coffee bar with all-day breakfast, sandwiches, burgers and salads. Catering available. Closed Sun. 570 Grandville Ave SW, 259-5353. mudpenny.com. B, L, D ¢

prepare gourmet dishes from steaks to vegan. Menu changes weekly. Wine and beer. Open T ue-Fri during school year. Applied T echnology Center, 151 Fountain St NE, 234-3700. grcc.edu/heritage. L, D $-$$

Hong Kong Express — Szechuan and Cantonese. All-you-can-eat lunch buffet. No alcohol. Open daily. 150 E Fulton St, 235-2888. L, D ¢-$

PHOTOGRAPHY BY MICHAEL BUCK

Jamaican Dave’s — Chicken, goat, oxtail, beef, fish and vegetarian fare in Jamaican style. No alcohol. Closed Sun. 530 S Division Ave, 458-7875. Facebook. L, D ¢

fare and global classics in a casual atmosphere overlooking the Grand River. Menu includes appetizers, gourmet pizzas, salads and entrées. Full bar. Open daily. Amway Grand Plaza, 187 Monroe Ave NW, 776-3230. amwaygrand.com/dining/the-kitchen-bywolfgang-puck. L, D $-$$

FLeo’s — Fresh seafood, soups, salads and more in elegant yet casual atmosphere. Early dinner menu 4:30-6 pm Mon-Fri. Closed Sun. 60 Ottawa Ave NW, 454-6700. leosrest aurant.com. L (Mon-Fri), D $-$$

J.D. Reardon’s — Restaurant and lounge at The Boardwalk offers American, southwest, T hai and more. Banquet facilities. Outdoor seating. Full bar. Open daily. 940 Monroe Ave NW, 454-8590. jdreardons.com. L, D ¢-$

Littlebird — Café-style restaurant featuring made-from-scratch breakfast and lunch, including a full coffee menu, house-made sodas and egg creams, and pastries. Full bar. Open daily. 95 Monroe Center NW, 419-4168. thelittlebirdgr.com. B, L, D (Tue-Sat) ¢

J. Gardella’s Tavern — Massive full bar and gargantuan menu includes hearty appetizers, salads, burgers, entrées. T hree floors of seating. Closed Sun. 11 Ionia Ave SW, 4598824. jgardellastavern.com. L (Mon-Fri), D ¢

Lucky Luciano’s — Fifty gourmet pizza options, whole or by the slice. Takeout, delivery available. Serves beer and wine. Open daily. 15 Ionia Ave SW, Suite 140, 356-4600. lucky lucianos.com. L, D ¢-$

Judson’s at The B.O.B. — Award-winning steakhouse offers steaks, seafood and chops. Notable wine list. Closed Sun. 20 Monroe Ave NW, 356-2000. thebob.com/judsons steakhouse. D $$

Luna Taqueria y Cocina — Upscale Latin American menu pairs with locally sourced meat and produce. Full bar. Closed Sun. 64 Ionia Ave SW, 288-6340. lunagr.com. L, D ¢-$

Juju Bird — Chicken-centered restaurant featuring comfort foods like buttermilk fried chicken, as well as sandwiches and “birdie cones.” Open daily. Downtown Market, 435 Ionia Ave SW, 258-8115. downtownmarketgr. com. L, D $

Marcona on Lyon — “Modern” Mediterranean cuisine, including appetizers, grilled skewers, falafel and more, as well as vegetarianand vegan-friendly options. Full bar. Closed Mon. 623 Lyon St NE, 828-1228. marcona onlyon.com. L, D $-$$

The Kitchen by Wolfgang Puck — Comfort

MeXo — Features tequila/mezcal bar and a

New Hotel Mertens — French-inspired, upscale dining on restored historic site of original, early-20th-century-era New Hotel Mertens. Seafood, pasta, entrées and small plates. Local wine options. Open daily. 35 Oakes St SW, 551-1713. newhotelmertens. com. Brunch (Sat-Sun), B (Mon-Fri), L $-$$ (Mon-Fri), D One Trick Pony Grill & Taproom — Eclectic menu with vegetarian, Mexican and European cuisines. Dine alfresco on street-front patio. Full bar. Closed Mon. 136 E Fulton St, ¢-$ 235-7669. onetrick.biz. L, D Osteria Rossa – Casual Italian-inspired cuisine with Michigan roots from executive chef/owner Chris Perkey. Wood-fired pizzas, handmade pasta. Full bar. Closed Sun. 16 Monroe Center NE, 988-9350. osteriaro ssa.com. L (Mon-Fri), D ¢-$ Palace of India — Indian cuisine with a sizeable menu that includes vegetarian selections. Lunch buffet 11-3. Open daily. 138 E Fulton St, 913-9000. palaceofindiarestau rant.com. L, D ¢-$ Parsley Mediterranean Grille — Appetizers, salads, soups, pitas, combos. Catering available. No alcohol. Open daily. 80 Ottawa Ave NW, 776-2590. parsleymg.com. L, D ¢-$ FReserve — Wine bar offers extensive bythe-glass selections and culinary options to match, including charcuterie. Closed Sun. 201 Monroe Ave NW, 855-9463. reservegr. com. L (Mon-Fri), D $-$$ Roam by San Chez Bistro — The San Chez Bistro team introduces global street food, including cuisine from China, Morocco, Spain, France, Poland, U.K., Indonesia and more. Full bar. Closed Sun. 250 Monroe Ave NW, 288-9129. roambysanchez.com. B, L, D $ Rockwell Republic — Diverse menu emphasizes local ingredients from sushi to MARCH 2019 / GRMAG.COM 45

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food & drink RESTAURANTS / PEOPLE / REVIEWS

comfort food. Upper-level outdoor seating. Full bar. Open daily. 45 S Division Ave, 5513563. rockwellsrepublic.com. D $-$$

Ruth’s Chris Steakhouse — Classic American steakhouse in the Amway Grand Plaza. Serves alcohol. Closed Sun. 187 Monroe Ave NW, 776-6426. amwaygrand.com/dining/ru $$ ths-chris-steak-house. L, D San Chez Bistro — Spanish fare focusing on tapas-style small plates; sides and entrées. Wine and beer list includes Spanish varieties and sherry. Open daily. 38 W Fulton St, 7748272. sanchezbistro.com. B, L, D $-$$ FSix.One.Six — Features new French cuisine in a cosmopolitan setting. Fine wines and cocktails. Alfresco dining overlooking the Grand River. Open daily. JW Marriott, 235 Louis St NW, 242-1448. ilovethejw.com/din ing/six.one.six. B, L, D $-$$ Slows Bar-B-Q — Detroit-based restaurant offers extensive menu, including barbecue, sandwiches and sides. Michigan and national craft beers on tap. Open daily. Downtown Market, 435 Ionia Ave SW, 454-1588. slows barbq.com. L, D ¢-$ Social Kitchen & Bar — Refined comfort food, sandwiches, pizzas, extensive cocktail menu. Vintage décor, patio. Open daily. Downtown Market, 435 Ionia Ave SW, 7244464. socialkitchenandbar.com/grand-rapi ds.html. Brunch (Sat-Sun), L, D $-$$ SpeakEZ Lounge — Casual pub setting with eclectic menu, including vegan and glutenfree. Creative starters, soups, salads, entrées (after 4 pm). Full bar. Open daily. 600 Monroe Ave NW, 458-3125. speakezlounge.com. L, D $ Stella’s Lounge — Award-winning stuffed burgers, plus vegan and vegetarian items. Full bar, known for its whiskey selection. Open daily. 53 Commerce Ave SW, 742-4444. stellasgr.com. L (Fri-Sun), D ¢-$ Tavern On The Square — Tapas-style fare, plus house specialties. Patio seating. Full bar, happy hour 3-7 Mon-Fri. Open daily. 100 Ionia Ave SW, 456-7673. Facebook. L, D ¢-$ Wheelhouse Kitchen and Cocktails — Eclectic American bistro fare with seasonal recipes using Michigan ingredients. Large bar and porch. Open daily. Arena Place, 67 Ottawa Ave SW, 226-3319. wheelhousegrand rapids.com. L, D $-$$ Z’s Bar & Restaurant — Sports-themed eatery known for its BBQ ribs. Soups, salads, sandwiches, entrées. Carry-out available. Open daily. 168 Louis Campau Promenade NW, 454-3141. zsbar.com. L, D ¢-$

WEST SIDE Ando Asian Kitchen & Bar — Asian fusion eatery featuring small plates, bentos, rice bowls, raw bar, noodles, soup, salad and more. Wide selection of wine, plus local, domestic and international beer. Full bar. 415 Bridge St NW, 608-0789. andoasiankitchen. com. L, D $ Blue Dog Tavern — West Michigan craft brews on tap. Good selection of tots, dogs and burgers. Open daily. 638 Stocking Ave NW, 608-6050. bluedogtaverngr.com. L, D ¢ Broadway Bar & Grill — Neighborhood bar known for burgers and holiday decorations, especially at Christmas. Outdoor grilling during summer. Hours change seasonally. 740 Broadway Ave SW, 454-0565. Facebook. ¢ L, D OButcher’s Union — Meat-and-whiskeycentric gastro-pub. Full bar. Outdoor seating available. 438 Bridge St NW, 551-1323. butchersuniongr.com. Brunch (Sun), L, D $ El Granjero — Mexican fare from steak and shrimp to menudo on weekends. No alcohol but tasty virgin coladas. Open daily. 950 Bridge St NW, 458-5595. Facebook. B, L, D ¢ El Sombrero — Offers “the original” wet burrito. Weekly specials. No alcohol. Closed Sun. 527 Bridge St NW, 451-4290. elsombrerorest ¢ aurantmi.com. L, D Harmony Hall — West Side brewpub with a German beer hall atmosphere serves pizza, sandwiches, salads and appetizers. Open daily. 401 Stocking Ave NW, 233-9186. har ¢-$ monybeer.com/harmony-hall. L, D The Holiday Bar — Established in 1905, menu features appetizers and sandwiches. Seating includes 40-foot horseshoe bar, tables and a beer garden in warm months. Open daily. 801 Fifth St NW, 456-9058. the ¢ holidaybargr.com. L, D Jolly Pumpkin Pizzeria & Brewery — Dexterbased brewery offers salads and sandwiches in addition to pizza. Kids menu available. Open daily. 428 Bridge St NW, 419-4676. jolly $ pumpkin.com. L, D The Knickerbocker – New Holland Brewing — Craft brewery featuring a variety of locally sourced shared plates, sandwiches, soups, pizzas, barbecue and more. Open daily. 417 Bridge St NW, 345-5642. newholland brew.com/knickerbocker. Brunch (Sun), L, ¢-$ D Long Road Distillers — Craft, small-batch distillery featuring variety of house-made snacks, sandwiches and entrées. Open dai-

ly. 537 Leonard St NW, 228-4924. longroad ¢-$ distillers.com. Brunch (Sat-Sun), D

Maggie’s Kitchen — Mexican fare in café setting, cafeteria-style ordering. No alcohol. Closed Sun and Mon. 636 Bridge St NW, 458¢ 8583. Facebook. B, L, D The Mitten Brewing Co. — Vintage baseball-themed nanobrewery pairs handcrafted beers with gourmet pizzas. Open daily. 527 Leonard St NW, 608-5612. mittenbrewing. com. L, D ¢-$ Monarchs’ Club — Starters, sausages, hot dogs, panini, Italian beef sandwiches and Grand Rapids Stackers. Michigan beer on draft. Open daily. 646 Stocking Ave NW, 233¢ 9799. monarchsclubcornerbar.com. L, D One Bourbon — T rendy, two-level restaurant serving creative shareable plates, burgers, hot sandwiches and entrées. Full bar features more than 120 whiskies. Closed Sun-Mon. 608 Bridge St NW, 608-5766. one bourbongr.com. D ¢-$ O’Toole’s Public House — Pub grub includes appetizers, sandwiches and burgers served on a mountain of fries. Open daily. 448 Bridge St NW, 742-6095. otoolesgr.com. L, D ¢-$ Pearl Street Grill — Bright, contemporary restaurant features diverse menu in downtown Holiday Inn. Full bar. Open daily. 310 Pearl St NW, 235-1342. higrdt.com/dining/ pearl-street-grill. B, L, D $ Salvatore’s Italian Restaurant — Sicilian and southern Italian fare. Separate sports bar; patio seating. Food, beer and wine available to go. Delivery and catering. Open daily. 654 Stocking Ave NW, 454-4280. salvatores gr.com. L (Mon-Fri), D ¢-$ FThe Sovengard — Midwest meets Scandinavian spirit, with a focus on seasonal and local sourcing. Restaurant and outdoor beer garden in a historic West Side building. Open daily. 443 Bridge St NW, 214-7207. sovengard.com. D $ Two Scotts Barbecue — Authentic barbecue smoked in-house daily with homemade sides and sauces. Features draft root beer and weekly specials. Catering and food truck available. Closed Sun. 536 Leonard St NW, 608-6756. twoscottsbbq.com. L ¢-$ Westside Social — “Reimagined” American-style tavern with locally sourced, housemade appetizers, burgers, seafood and other entrées. Full bar. Happy hour specials available Mon-Fri. Open daily. 2802 Lake Michigan Dr NW, 453-5877. westside.social. L (Tue-Sun), D ¢-$

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brutzeln (SI ZZL E)

FLAVOR YOU CAN HEAR BEFORE YOU TASTE.

UPTOWN Big Willy’s Italian Beef — Authentic Chicago cuisine, featuring Italian sausage, Polish dogs and Chicago dogs, as well as Italian ice drinks. Open daily. 1450 Wealthy St SE, 288¢ 5824. bigwillysitalianbeef.com. L, D

When it comes to grilling a New York Strip, perfection lies in the details. Details like a coarse salt rub before grilling and a charred wooden plank to infuse our steak with added subtlety. Dressed with a parmesan-herb butter and served with locally sourced vegetables, the Alpenrose New York Strip turns perfection into exquisite reality. Join us to experience this and a few more of our favorite things.

Bombay Cuisine — Traditional Indian dishes with spices and flavors from northern India. Full bar. Open daily. Takeout available. 1420 Lake Dr SE, 456-7055. eastownbombaycui sine.com. L, D $ Brewery V ivant — Beer and food in tradition of French and Belgian country dishes. Housed in a renovated funeral chapel. Most dishes made with locally sourced ingredients. Open daily. 925 Cherry St SE, 719-1604. breweryvivant.com. L (Sat-Sun), D $-$$

Brick Road Pizza — T raditional, gourmet and vegan pizzas (gluten-free crusts available); also soups, salads, pastas, sandwiches. Sun Brunch Bar. Full bar. Closed Mon. 1017 Wealthy St SE, 719-2409. brickroadpiz za.com. L, D ¢-$

alpenroserestaurant.com The corner of 8th and Central Holland, MI | 616-393-2111

Brown Butter Creperie & Café — Locally sourced, made-from-scratch sweet and savory crepes and liege waffles. 1436 Wealthy St SE, 288-5038. brownbuttercrepes.com. B, ¢ L, D (Wed-Sat) Chez Olga — Caribbean and Creole fare. Veggie/vegan options. T akeout available. No alcohol. Closed Sun. 1441 Wealthy St SE, ¢-$ 233-4141. chezolga.com. L, D Curry Kitchen — Authentic Indian cuisine. Daily lunch buffet. Kids menu. T akeout. Open daily. No alcohol. 961 E Fulton St, 2421300. currykitchengr.com. L, D $ Danzón Cubano — Authentic Cuban fare, including vegetarian and vegan options, as well as locally made and Cuban sodas. Full bar; happy hour specials Mon-T hu. Open daily. 1 Carlton Ave SE, 988-9788. danzon cubano.com. L, D $

FDonkey Taqueria — Authentic Mexican food, including tacos, tostadas, botanas and tortas in a former 1920s service station. Full bar. Open daily. 665 Wealthy St SE. don keygr.com. B (Sat-Sun), L, D ¢-$ East West Brewing Co. — T raditional American-style beers. Fresh, made-to-order American-style food and seasonal vegetarian menu items from local vendors. Open daily. 1400 Lake Dr SE, 288-5250. eastwest brewingcompany.com. L (Fri-Sat), D ¢-$ Eklectico Greek Kouzina — Scratch-made traditional Greek entrées, gyros, desserts and more. Catering and take-out available.

10 e bridge street, rockford / paperdollboutique.com / @paperdollshop MARCH 2019 / GRMAG.COM 47

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food & drink RESTAURANTS / PEOPLE / REVIEWS

Closed Sun. 2401 Eastern Ave SE, 591-2132. eklecticogreekkouzina.com. D ¢

Electric Cheetah — Eclectic menu with an emphasis on locally grown fare and creative combinations. Beer and wine available. Open daily. 1015 Wealthy St SE, 451-4779. electriccheetah.com. Brunch (Sun), L, D ¢-$ Elk Brewing Co. — Brewery with rustic industrial interior. Menu includes innovative sandwiches and snacks. Open daily. 700 Wealthy St SE, 238-5227. elkbrewing.com. L (Fri-Sun), D ¢ Erb Thai — T hai fare; will accommodate vegetarian, gluten-free, no MSG. No alcohol. Open daily. 950 Wealthy St SE, 356-2573. erbthaigr.com. L, D ¢ FForty Acres Soul Kitchen — “Authentically American” southern comfort food, featuring po’boys, grits, gumbo and more. To-go catering available. Closed Mon. 1059 Wealthy St SE, 481-6971. fortyacresgr.com. L, D $ Gojo Ethiopian Cuisine & Deli — Authentic dishes including vegetarian options. Watt (stew) dishes served with injera flatbread. Carry-out available. No alcohol. Closed Sun and Mon. 421 Norwood Ave SE, 459-3383. gojo $ ethiopiancuisine.com. L, D The Commons — 1970s-themed restaurant with “retro comfort food.” Full bar, including craft beer and ’70s-inspired cocktails. Takeout available. Closed Mon. 547 Cherry St SE, 4582704. L, D $ The Green Well Gastro Pub — Menu features comfort fare with a flair, emphasizing local ingredients. Full bar; more than 20 rotating draft beers, many from local breweries. Open daily. 924 Cherry St SE, 808-3566. $-$$ thegreenwell.com. L, D FGrove — Earth-to-table concept focuses on three- and four-course offerings. Vegan menu available. Full bar. Open daily. 919 Cherry St SE, 454-1000. groverestaurant. com. L, D $$ Harmony Brewing Co. — Custom brews with a full bar, wine and wood-fired pizzas. Sandwiches served 11 am-4 pm. Open daily. 1551 Lake Dr SE, 233-0063. harmonybeer.com. L, D $ Jonny B’z — Beef, turkey and veggie hot dogs available, as well as burgers, sandwiches, wings, ribs and kids menu. Full bar. Closed Sun. 701 Wealthy St SE, 551-1108. jonnybz. com. L, D $

Little Africa Ethiopian Cuisine — Hearty vegetable stews; sauces and fixings served on Ethiopian flat bread. No alcohol. Cash or checks only. Closed Sun and Mon. 956 E

Fulton St, 222-1169. Facebook. L, D

Maru Sushi & Grill — Large menu of Japanese cuisine with a twist, from sushi to hibachi grilled items. Vegetarian options. Full bar. Open daily. 927 Cherry St SE, 458-1900. $-$$ marurestaurant.com. L, D Matchbox Diner & Drinks — Breakfast all day, deli sandwiches, burgers, appetizers and seasonal entrées. Also, milkshakes and malts. Carry-out available. Open daily. 1345 Lake Dr SE, 774-8641. matchboxdiner.com. B, L, D $ FTerra — Eastown eatery features food from local, ethically raised and sustainable sourcing. Specialty cocktails, Michigan craft beers, wines from small wineries. Open daily. 1429 Lake Dr SE, 301-0998. terragr.com. Brunch $-$$ (Sat-Sun), L (Mon-Fri), D Wealthy Street Bakery — Breakfast pastries; sandwiches, salads and soup; pizza available after 4 pm. Beer and wine. Kids menu. Closed Sun. 610 Wealthy St SE, 301-2950. ¢-$ wealthystreetbakery.com. B, L, D Wikiwiki Poke Shop — Fast-casual seafood restaurant featuring customizable poke bowls, plus oyster bar and rotating specials. Carry-out available. Closed Sun. 1146 Wealthy St SE, 288-5646. wikiwikipoke shop.com. L, D ¢-$ The Winchester — Locally sourced menu includes sharable plates in century-old space. Craft brews on draft. Full bar. Open daily. 648 Wealthy St SE, 451-4969. winchestergr.com. B (Sat-Sun), L, D ¢-$ Yesterdog — Specializes in the “good oldfashioned hot dog.” Cash or check only. Catering available. Open daily. 1505 Wealthy St SE, 336-0746. yesterdog.com. L, D ¢

EAST GRAND RAPIDS Big Bob’s Pizza — Neighborhood pizza parlor in EGR’s Gaslight Village also offers appetizers, soups, salads, sandwiches, subs. Full bar. Open daily. 661 Croswell Ave SE, 233-0123. bigbobspizza.com. L (Tue-Sun), D ¢-$ Carolina Lowcountry Kitchen — Coastal South Carolina-inspired fare, including seafood, chicken, pork, beef and greens. Full bar. Open daily. 2213 Wealthy St SE, 805-5231. carolinalck.com. D $ Derby Station — Sophisticated pub grub with full bar featuring an array of specialty beers. Open daily. 2237 Wealthy St SE, 3013236. derbystation.com. L, D $ José Babushka’s — Starters, salads, burritos, chimichangas, flaming fajitas, tacos and special plates. Full bar. Open daily. 2232

Wealthy St SE, 272-4472. josebabushkas. com. L, D $

Olive’s — Seasonally inspired menu of creative fare and comfort foods featuring local produce and meats. Full bar. Alfresco balcony. Closed Sun. 2162 Wealthy St SE, 451-8611. eatatolives.com. L, D ¢-$ Osta’s Lebanese Cuisine — Large selection of Lebanese and Mediterranean cuisine. Serves beer and wine. Takeout and catering available. Closed Sun-Mon. 2228 Wealthy St SE, 456-8999. ostaslebanese.com. L (T ueFri), D ¢-$ Rose’s — Dockside dining on Reeds Lake with varied menu, including pastas and wood-fired pizzas. T hree-season porch. Serves beer and wine. Open daily. 550 Lakeside Dr SE, 458-1122. thegilmorecollection. com/roses. L, D $

SOUTHEAST GRAND RAPIDS/ KENTWOOD 7 Mares — Authentic Mexican dishes including breakfast. No alcohol. Closed Mon. 1403 Kalamazoo Ave SE, 301-8555. Facebook. B, L, D ¢-$$ Al-Bos Eurocafe-Bakery — Authentic south eastern European cuisine. Menu includes appetizers, soups, salads, sandwiches, pasta, entrées and kids options. Daily specials. Open daily. 2930 Shaffer Ave SE, 325-2800. ¢-$ al-bos.com. L, D Asian Palace — Chinese and Vietnamese fare with extensive menus for each. No alcohol. Closed Mon. 141 28th St SE, 534-7770. Facebook. L, D ¢-$ Beltline Bar — Americanized T ex-Mex menu, including wet burritos. Full bar. Curbside service. Open daily. 16 28th St SE, 245$ 0494. beltlinebar.com. L, D Big E’s Sports Grill — Sports lounge serving pizza, classic American appetizers and other entrées. Full bar includes a variety of Michigan-made beer and cider. Happy hour specials available Mon-Fri. Open daily. 2321 East Beltline Ave SE, 608-8825. bigessports ¢-$ grill.com. L, D Brass Ring Brewing — Small-batch, stylespecific brewery in the Alger Heights neighborhood. 2404 Eastern Ave SE, 460-1587. brassringbrewing.com. L, D $ Cabana Tres Amigos — Authentic Mexican fare including vegetarian selections. Full bar. T akeout available. Open daily. 1409 60th St SE, 281-6891. cabanatresamigos. com. L, D ¢-$

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Over 15 cookie varieties to choose from every day! Including Gluten Free and introducing our new Vegan cookie

�nd Us Locally Here! Bridge Street Market • Amway Grand Plaza Hotel • Forest Hills Foods Family Fare: Rockford, Grandville Allendale • D&W: Cascade, Breton Village, Knapp’s Corner, Gaslight Village • Kingma’s • Metro • Baker Bookstore Horrocks • Big Bob’s Pizza GFS Wyoming • GFS Downtown GR

MonicasGourmet.com • (616) 977-7200 Visit the bakehouse! 3668 29th St Grand Rapids, Michigan 49512 GRM_03.19_PG_44.57.indd 49

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food & drink RESTAURANTS / PEOPLE / REVIEWS

Cantina Mexican Grill — Menu offers extensive Mexican specialties. Full bar. Drivethru window. Outdoor patio. Open daily. 2770 East Paris Ave SE, 949-9120. cantina $ mexicangrill.biz. L (Sun-Thu), D Daddy Pete’s BBQ — Slow-smoked ribs, pulled pork, brisket and other meats. No alcohol. Catering available. Closed Sun and Mon. 2921 Eastern Ave SE, 818-5522. daddy petesbbq.com. L, D ¢-$ East Garden Buffet — Cantonese, Hunan, Szechuan cuisine. Daily buffet. No alcohol. Open daily. 6038 Kalamazoo Ave SE, 6988933. L, D ¢-$ El Arriero Mexican Grill — Extensive menu offers specialty dishes, à la carte selections. Mexican and domestic beers, margaritas. Open daily. 2948 28th St SE, 977-2674. elarri eromexicangrill.com. L, D ¢-$ El Globo Restaurant — Authentic Mexican fare; weekly specials. No alcohol. Closed Mon. 2019 S Division Ave, 734-6869. Facebook. L, D ¢-$ Florentine Pizzeria Ristorante & Sports Lounge — Italian fare with American and Mexican choices and thin-crust pizzas. Full bar. Open daily. Towne & Country Shopping Center, 4261 Kalamazoo Ave SE, 455-2230. florentinespizza.com. L, D ¢-$ Ganders — Features American cuisine with a twist and Michigan products, including craft brews. Open daily. 4747 28th St SE (inside DoubleT ree Hotel), 957-1111. facebook.com/ gandersgr. B, L, D ¢-$$ Golden Gate — Chinese fare with all-inclusive lunch combination plates, some hot and spicy choices. No alcohol. Open daily. 4023 S Division Ave, 534-7087. Facebook. L, D ¢ Gursha Ethiopian Restaurant — Authentic Ethiopian dishes, traditional Ethiopian coffee ceremony. Buffet lunch and dinner on Sat. No alcohol. Open daily. 4301 Kalamazoo Ave SE, 350-0009. Facebook. L, D $ Hall Street Bakery — Breakfast pastries; sandwiches, salads and soup served for lunch and dinner. Beer and wine. Kids menu. Closed Sun. 1200 Hall St SE, 214-7604. hall streetbakery.com. B, L, D ¢-$ India Town — Indian fare including vegetarian and vegan. Lunch buffet Mon-Sat. No alcohol. Open daily. 3760 S Division Ave, 2431219. indiatowngrr.com. L, D ¢-$ La Taqueria San Jose — Authentic Mexican fare in a casual, takeout setting. No alcohol. Closed Sun. 1338 S Division Ave, 284-2297. Facebook. L, D ¢ Last Chance Tavern and Grill — Appetiz-

ers, soups, burgers and sandwiches and a huge selection of Michigan craft beers. Open daily. 1132 Burton St SE, 719-4270. thelast chancetavern.com. L, D ¢

Le Kabob — Soups, salads, sandwiches, large choice of entrées and combos. Kids menu. Carry-out available. No alcohol. Open daily. 3122 28th St SE, 272-4135. L, D ¢-$ Mi Tierra — T raditional Mexican, eat in or drive-thru. No alcohol. Open daily. 2300 S Division Ave, 245-7533. Facebook. L, D ¢ Mikado Sushi — Sushi and sashimi à la carte. Dinners offer full range of Japanese cuisine. Lunch specials. Serves alcohol. Closed Sun. 3971 28th St SE, 285-7666. mik adogr.com/main. L (Mon-Fri), D ¢-$ Nu-Thai Bistro — Appetizers, soups, T hai salads, fried rice, seafood, duck, curries. No alcohol. Open daily. 2055 28th St SE, 4520065. nuthaibistro.com. L, D ¢-$ The Old Goat — Creative cuisine from Electric Cheetah owner Cory DeMint includes appetizers, entrées, sandwiches and salads. Kids menu. Full bar. Open daily. 2434 Eastern Ave SE, 288-6976. baaaaaaaa.com. B (Mon-Fri), L, D ¢-$ Pal’s Indian Cuisine — Authentic Indian food, including lunch buffet 11-3. No alcohol. Open daily. 2915 28th St SE, 957-2271. palsin diancuisine.com. L, D $ Pho Anh Trang — Vietnamese, Chinese, T hai cuisine. Daily specials. Catering. Open daily. No alcohol. 3633 Eastern Ave SE, 2469966. L, D ¢-$ Pho Soc Trang — Wide selection of Vietnamese offerings. No alcohol. Open daily. 4242 S Division Ave, 531-0755. L, D ¢-$ Pietro’s Italian Restaurant — Regional and contemporary Italian cuisine. Tuscan wines, desserts and cappuccinos. Kids menu. Takeout available. Open daily. 2780 Birchcrest Dr SE, 452-3228. pietrosgr.com. L, D $ Shanghai Ichiban — Chinese and Japanese cuisine. Food prepared tableside by hibachi chefs in Japanese area. Serves alcohol. Open daily. 3005 Broadmoor Ave SE, 942-5120. shanghaiichiban.com. L, D $-$$ Shiraz Grille — Authentic Persian cuisine: fire-grilled kabobs, vegetarian options. Full bar. Closed Mon. 2739 Breton Rd SE, 9497447. shirazgrille.com. L (Fri-Sun), D $-$$ Sushi Kuni — Japanese and Korean cuisine, Asian fusion fare. Traditional Japanese tatami room for groups. Serves alcohol. Closed Mon. 2901 Breton Rd SE, 241-4141. sushikuni. net. L, D ¢-$$

Taquería El Rincón Mexicano — Wide variety of Mexican breakfast, small plates, dinner dishes and soups, including several vegetarian options. No alcohol. Closed Mon. 2055 28th St, 246-7000. Facebook. B, L, D ¢ Thai Express — T hai specialties, spiced to customer specification. No alcohol. Closed Sun. T owne & Country Shopping Center, 4317 Kalamazoo Ave SE, 827-9955. thaiex ¢ pressgr.com. L (Mon-Fri), D Thai Fusion — T hai cuisine and fusion specials with good selection of starters and salads. Kids menu. No alcohol. Closed Sun. 3097 Broadmoor Ave SE, 301-8883. L, D ¢-$ Tokyo Grill & Sushi — Tatami rooms, sushi bars. Hibachi, teriyaki, Udon, tempura. Sake, Japanese and American beer and wine. Open daily. 4478 Breton Rd SE, 455-3433. tokyo grillsushi.com. L, D ¢-$ V illage Inn Pizza & Sports Grille — Longtime favorite for pizza, pasta, burgers, chicken, Mexican. Daily specials. Mon-Fri pizza lunch buffet. Full bar. Open daily. 2215 44th St SE, 281-1444. vipizza.net. L, D ¢-$ Wei Wei Palace — Chinese seafood restaurant features Cantonese cuisine, dim sum and barbecue. No alcohol. Open daily. 4242 S Division Ave, 724-1818. weiweipalace.com. L, D $ Yummy Wok — Cantonese, Hunan and Szechuan dishes. No alcohol. Open daily. 4325 Breton Rd SE, 827-2068. Facebook. L, D ¢-$

SOUTHWEST GRAND RAPIDS 84th Street Pub & Grille — American fare from pizzas to steaks. Full-service bar. Kids menu. Daily specials. Open daily. 8282 Pfeiffer Farms Dr SW, 583-1650. 84thstpub.com. L, D ¢-$ Blue Ginger Asian Kitchen — Noodle-based Thai dishes, chicken, seafood, beef and pork entrées, curries. Vegetarian options. No alcohol. Open daily. 5751 Byron Center Ave SW (Bayberry Market), 261-8186. blueginger ¢-$ kitchen.com. L, D Far-East Chinese Restaurant — Chinese, Vietnamese and Korean dishes. Carry-out and catering available. No alcohol. Open daily. 3639 Clyde Park Ave SW, 531-7176. Facebook. L, D ¢-$ Frankie V’s Pizzeria & Sports Bar — Appetizers, subs, stromboli, pizza, pasta, burgers and Mexican. Outdoor patio. Full bar. Open daily. 1420 28th St SW, 532-8998. frankievs. com. L, D ¢-$ Golden 28 — Szechuan, Hunan, Mandarin,

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Vietnamese cuisine. No alcohol. Open daily. 627 28th St SW, 531-2800. L, D $

Kitzingen Brewery — German-style appetizers and entrées, plus kids menu and some American classics. Selection of wine and locally made German craft beer. Closed SunMon. 1760 44th St SW, 805-5077. kitzingenbrewery.com. L, D ¢-$ Lindo Mexico Restaurante Mexicano — Fresh food with “real Mexican flavor.” Kids menu. Serves alcohol. Open daily. 1742 28th St SW, 261-2280. lindomexicogr.com. L, D ¢-$ Little Bangkok — Extensive T hai standbys plus some unique items. Kids meals available. Serves beer and wine. Closed Sun. 2359 Health Dr SW, Suite 140, 929-2306. L ¢-$ (Mon-Fri), D Main Street Pub — Varied appetizers, salads, soups, sandwiches and entrées. Full bar. Open daily. 1730 28th St SW, 532-2510. mainstpub.com. L, D ¢-$

Mi Casa Restaurante — Fresh, authentic Dominican appetizers, dishes and seafood, plus weekly specials, in Dominicanthemed, family-friendly atmosphere. No alcohol. Closed Mon-Tues. 334 Burton St SW, ¢-$ 350-9123. micasagr.com. L, D Monelli’s Italian Grill & Sports Bar — Southern Italian cuisine. Sports bar plus family-friendly dining room with fireplace. Open daily. 5675 Byron Center Ave SW, 5309700. monellis.com. L, D ¢-$

NORTHEAST GRAND RAPIDS 7 Monks Taphouse — Beer bar with more than 50 taps and gastropub food, including pretzel bites, burgers, salads. Open daily. 740 Michigan St NE, 265-5417. 7monkstap.com/ grand-rapids. L, D ¢-$ Birch Lodge — Menu includes wet burritos, sandwiches, burgers, gyros, fish baskets. Daily specials. Full bar. Open daily. 732 Michigan St NE, 458-1918. Facebook. L, D ¢

Tamales Mary — T amale-centered Mexican restaurant featuring 15 types of tamales, plus other Mexican dishes and daily buffet specials. No alcohol. Open daily. 1253 Burton St SW, 288-5007. tamalesmarygr.com. ¢ L, D

Blue Water Grill — Entrées include steaks and fish, wood-fired pizzas. Nice wine selection. Lakeside views, outdoor patio. Beer, wine and cocktails. Open daily. 5180 Northland Dr NE, 363-5900. thegilmorecollection. com/bluewater. L, D $-$$

Woody’s Press Box — Complex includes two bars, patio and bowling. Sandwiches, pizza, Mexican and more. Full bar. Open daily. 5656 Clyde Park Ave SW, 530-2400. spec trumlanes.com. B (Mon-Sat), L, D $

Bud & Stanley’s — Extensive menu includes Mexican specialties, pasta, burgers and more. Daily specials. Takeout available. Serves alcohol. Open daily. 1701 Four Mile Rd NE, 361-9782. budandstanleys.com. L, D ¢-$

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nosh & sip BY AMY RUIS

(Portuguese red wine) is a seriously popular and truly budget-friendly region right now.

I SHOULDN’T HAVE FAVORITE CUSTOMERS, but I do enjoy it immensely when Peter arrives in the shop in his suit and colorful bowtie and his response to my question, “What are you looking for today?” is, “Whatever you say, I trust you.” Or Ivars, whose response tends to be, “Give me something I’ve never had.” Or when Colleen arrives for her usual case and says, “Well, you know I love the Rhône stuff, but what is flying off the shelves right now?” So here are some grapes and currently hot regions to ask your local wine purveyor for! Portuguese reds: This is a seriously popular and truly budget-friendly region right now. With wines from the Douro and Alentejo, you can get stellar, slightly spicy, real, nonpretentious, drinkable reds without a giant price tag. Some younger wines may see higher tannins, but all in all, if you like a Cabernet, you will like these bottle options. While they’re likely to go up in price a bit over the next years, I am pretty sure that we’ll continue to see value and delicious continue to hold true. Natural wines: A big buzzword in wines right now, these wines are the least “crafted” in the bottle, the lab or the winery. They’re crafted in the vineyard. And they’re to be respected

— Amy Ruis, owner of Art of the Table and Aperitivo, is a wine enthusiast who is working on her Level II Sommelier certification.

PHOTOGRAPHY BY JOHNNY QUIRIN

Sip on something new

for their efforts to be true to the grape. A small winemaker who goes beyond organic or biodynamic and all the other buzzwords to let the grape be everything. Nothing added, so many renditions of what could come in the bottle, these are cool wines to try if your wine seller knows what you like and how far you dare to tiptoe in. Ask your favorite store for “natty” wines (it’s what the cool kids call them) and see what they can come up with. All I know is it will help with your resolutions to be more healthful in your eating and drinking over the year. Michigan whites: Eat local, drink local! While Michigan beer and ciders are still hot, and red wines are coming around, seriously — drink Michigan whites! Fifteen years ago, I would not have said these words. I find that today, these have increased at a bold pace at my dinner table. Winemakers are continuing to figure out what grows well here in Michigan, many are listening to other winemakers from around the world, they’re established on their land and have figured out the kinks. Look to winemakers that have been around and have proven they know what they’re doing. From Left Foot Charley and Chateau Fontaine to Wyncroft Marland and 2 Lads, give these wines a chance again if you haven’t for a while. Riesling: I know what you could be thinking right now, and I’m sure it’s not good. But again, please do not judge the Riesling of yesteryear and the options that you would drink it with. It’s not for gazing at the flowers in the garden with grandma. It’s not for only eating at Thanksgiving or Easter. This goes with all the fun new foods you’re eating these days. Ethnic foods like T hai (yes, even for takeout!) and Greek foods and creamy pastas, try these very varied wines as a great companion for your meals, appetizer time and, yes, for the spring that will arrive soon.

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food & drink RESTAURANTS / PEOPLE / REVIEWS

Charlie’s Bar & Grille — Well-rounded menu features dinners from ribs, steaks and seafood to kielbasa and kraut. Also, Mexican fare and sandwiches. Full bar. Closed Sun. 3519 Plainfield Ave NE, 364-0567. charlies barandgrille.com. L, D ¢-$

Gus’s Original — Appetizers, salads and soups, stone-oven pizzas, gourmet sandwiches; coffees and ice cream bar. Outdoor seating. No alcohol. Open daily. 3123 Leonard St NE, 805-5599. gussoriginal.com. B, L, D ¢

Cheer’s Good Time Saloon — Menu offers something for everyone in a log-cabin environment. T akeout available. Full bar. Open daily. 3994 Plainfield Ave NE, 363-1188. cheersgrandrapids.com. B, L, D ¢

Jaku Sushi — Japanese and Korean fare, including a large selection of sushi; plus, bento, bibimbap, hibachi, katsu, udon and more. Open daily. 2289 East Beltline Ave NE, 649$ 0407. jakusushi.com. L, D

Cheshire Grill — Sandwiches, soups, salads, creative burgers. Open daily for breakfast (served all day) and lunch. No alcohol. 2162 Plainfield Ave NE, 635-2713. cheshiregrill. com. B, L, D (Tue-Sat) ¢-$

Kitchen 67 — Large menu uses Michigan ingredients and includes Brann’s sizzling steaks, sandwiches, salads, small plates, pasta and more. Full bar with craft beers. Open daily. 1977 East Beltline Ave NE, 272¢-$ 3778. kitchen67.com. L, D

Creston Brewery — More than a dozen house-brewed beers on tap at all times; plus, seasonal menu, featuring chicken, pork and beef entrées; tacos, burritos and quesadillas; soups and salads. 1504 Plainfield Ave NE, 805-4523. crestonbrewery.com. L, D ¢-$ Erb Thai Xpress — Thai fare for takeout only. No alcohol. Closed Sun. 820 Michigan St NE, 454-0444. erbthaigr.com/erbthai_xpress. ¢ html. L (Mon-Fri), D

Lai Thai Kitchen — Vietnamese, T hai and Japanese fare. No alcohol. Closed Sun. 1621 Leonard St NE, 456-5730. laithaikitchen.net. L, D ¢-$

Flo’s Pizzeria Ristorante & Sports Bar — Pizzas, sandwiches, salads, Italian and Mexican entrées, full bar. Big screen TVs; takeout available. Open daily. 1259 Post Dr NE, Belmont, 785-1001. flossportsbar.com. L, D ¢-$

Licari’s Sicilian Pizza Kitchen — Specialties include thick-crust Sicilian pizza and stuffed pizza with a crispy crust. Also pasta, entrées, calzones and desserts. Full bar. Open daily. 2869 Knapp St NE, 608-6912. licarispizzakitchen.com. L, D $

Fred’s Italian Restaurant — Longtime favorite offers Italian fare, including fresh pasta and gourmet pizza. Full-service bar. Closed Sun. 3619 Plainfield Ave NE, 361-8994. freds ¢-$ italian.net. L, D

Lucy’s Café — Family café offers breakfast, lunch and baked goods. Crepes, omelets, deli sandwiches and build-your-own breakfast plates. Open daily. 1747 Plainfield Ave NE, 591-3149. lucyscafegr.com. B, L $-$$

Fuji Yama Asian Bistro — Hibachi grill tables or eat in dining room with Chinese, Japanese and Thai selections. Full bar. Open daily. 1501 East Beltline Ave NE, 719-1859. fujiyamabis ¢-$ tro.com. L, D

Mill Creek Tavern — Comstock Park eatery offers appetizers, soups, sandwiches, full dinner options. Full bar with separate dining room. Closed Sun. 3874 West River Dr NE, Comstock Park, 784-3806. millcreektavern gr.com. L, D ¢-$

Golden Wok — Chinese cuisine with some Hunan-spiced dishes. Sunday specials. Full bar. Open daily. 1971 East Beltline Ave NE (Knapp’s Corner), 363-8880. goldenwok ¢-$ grandrapids.com. L, D

PHOTOGRAPHY BY JOHNNY QUIRIN

La Huasteca — Homemade recipes, vegetarian options. No alcohol. Closed Sun. 1811 Plainfield Ave NE, 447-7733. Facebook. L, ¢ D

Gravity Taphouse Grille — Menu items pair with craft beer suggestions. 64 craft beers on tap. Open daily. 3210 Deposit Dr NE (East Beltline at I-96), 719-4944. gravitytaphouse. com. L, D ¢-$ Graydon’s Crossing — Global pub serves traditional English pub food and world-inspired dishes. Full bar with large selection of microbrews and imported beers. Open daily. 1223 Plainfield Ave NE, 726-8260. graydonscross ing.com. L, D $

Ming Ten — All-you-can-eat Japanese/ Chinese buffet, sushi bar, hibachi grill and American selections. No alcohol. Open daily. 2090 Celebration Dr NE (2nd floor), 3653989. mingtenrestaurant.com. L, D ¢-$ Nick Fink’s — Mexican fare and burgers in historic tavern. Draft beer, wine, sangria and cocktails. Closed Sun and Mon. 3965 West River Dr NE, 784-9886. thegilmorecollec tion.com/nickfinks. D $ Poke Toki — Build-your-own bowls featuring a fusion of Hawaiian, Japanese and Korean cuisine. Catering available. Closed Sun. 5150 Northland Dr NE, 729-4414. poketoki. com. L, D $

Palio — Ann Arbor-based eatery with an expansive menu of Italian fare. Full bar and happy hour. Open daily. 545 Michigan St NE, 719-0660. paliograndrapids.com. L, D $-$$ Reds At Thousand Oaks — Large menu features sandwiches, salads, artisan pizza and entrées. Extensive wine list, craft beers, full bar. Patio with fire pits and covered deck. Open daily. 4100 Thousand Oaks Dr NE, 4477750. eatatreds.com. L, D $-$$ Rezervoir Lounge — Full menu of appetizers, pizzas, sandwiches and entrées, some with Cajun flavor. Serves alcohol. Open daily. 1418 Plainfield Ave NE, 451-0010. rezlounge. ¢-$ com. L (Tue-Sun), D Rio Grand Steak House & Saloon — Texasstyle barbecue ribs, steaks and more. Full bar. Open daily. 5501 Northland Dr NE, 3646266. riograndsteakhouse.com. L, D $-$$ The Score — Restaurant and sports bar with large menu, more than 100 beers on tap. Open daily. 5301 Northland Dr NE, 301-0600. the score-restaurant.com. L, D ¢-$ Sheshco Grill — Mediterranean cuisine, including surf, turf and vegetarian options. No alcohol. Open daily. 2121 Celebration Dr NE (Knapp’s Corner), 364-0600. sheshcogrill. net. L, D $ Thai Chef — Knapp’s Corner restaurant has large menu, including duck, seafood and vegetarian options. No alcohol. Closed Sun. 1971 East Beltline Ave NE, 570-0032. Facebook. L, D $ Twisted Rooster — Classic dishes with unexpected twists. Full bar features local beers/wines. Open daily. 1600 East Beltline Ave NE, 301-8171. twisted-rooster.com. L, D ¢-$$ V ander Mill — Seasonal menu with locally sourced ingredients. Starters, salads, entrées and large plates served family style. Hard ciders on tap. Open daily. 505 Ball Ave NE, 2598828. vandermill.com. L, D (Mon-Sat) $-$$

NORTHWEST GRAND RAPIDS FAmore Trattoria Italiana — Regional Italian dishes using local products and Italian imports. Italian wines and liqueurs. Housemade desserts. Banquet facility. Closed Mon. 5080 Alpine Ave NW, 785-5344. amoretrat toriaitaliana.com. D (Tue-Sat) $ China Chef — Family-style restaurant with Szechuan-style entrées and Hunan choices. No alcohol. Open daily. 4335 Lake Michigan Dr NW, 791-4488. chinachef49534.com. L, D ¢-$ MARCH 2019 / GRMAG.COM 53

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food & drink RESTAURANTS / PEOPLE / REVIEWS

Carolina Lowcountry Kitchen

DeHop’s Brewing Co. and Café — Specialty and build-your-own burgers, “authentic Mexican” tacos, salads and sharable appetizers. Closed Sun-Mon. 363 Cummings Ave $ NW, Walker, 805-3363. dehops.com. D

ADA/CASCADE/LOWELL Ada Pour House — Fresh, locally sourced ingredients with a twist on comfort food. Salads, sandwiches and entrées, including fish and steak. Craft beers and wine. Closed Sun. 6749 E Fulton St, Ada, 920-7941. pourhouse usa.com. L, D $-$$

Empire Chinese Buffet II — All-you-can-eat buffet. Seafood buffet Sat-Sun. No alcohol. Open daily. 4255 Alpine Ave NW, 785-8880. ¢-$ empirechinesebuffet2.com. L, D

Aryana Restaurant & Bar — Comfortable dining room in Crowne Plaza Hotel offers breakfast buffet, lunch and dinner selections from a seasonal menu and a full bar. Open daily. 5700 28th St SE, 957-1775. hiaryana. com. B, L, D $-$$

Franco’s Pizza — Italian entrées, stromboli, pizza and subs. T akeout available. No alcohol. Open daily. 2103 Alpine Ave NW, 361-7307. D ¢-$ Fricano’s Pizza Restaurant — Famous for its thin-crust pizza. Pasta dinners with sauce that made its way to the retail market. Full bar. Closed Sun. 5808 Alpine Ave NW, 785-5800. fricanospizza.com. D ¢-$ Hibachi Grill & Supreme Buffet — PanAsian cuisine, including Chinese, Japanese, Mongolian and American. No alcohol. Open daily. 785 Center Dr NW (Green Orchard Shopping Center), 785-8200. hibachigrillsu premebuffet.letseat.at. L, D ¢ Home Team Grill — Sports-themed eatery with a selection of local, domestic and international beers. Open daily. 4322 Remembrance Rd, 551-3457. hometeamgrill.word press.com. L, D ¢-$ Hunan Chinese Restaurant — Full menu of Chinese options. No alcohol. Open daily. 1263 Leonard St NE, 458-0977. hunangrc.com. L, D ¢-$ The Landing — Casual atmosphere with views of the Grand River. All-American favorites and monthly specials. Full bar. Open daily. 270 Ann St NW (Riverfront Hotel at U.S. 131), 363-9001. riverfronthotelgr.com/ dining/the-landing-restaurant. B, L, D $ Linear — Riverfront eatery featuring seasonal menu with fresh modern American fare and outdoor-seating options; plus, a display of rotating works by local artists. Full bar. Closed Mon. 1001 Monroe Ave NW, 2004343. linearrestaurant.com. L, D ¢-$ Mr. Gyros — Family-owned restaurant offers Mediterranean specialties. Drive-thru, takeout, delivery and catering available. Closed Sun. 2260 Alpine Ave NW, 791-6660. mrgyros drivethru.com. L, D ¢-$ Perrin Brewing Co. — Comstock Park craft brewery/taproom menu includes tacos, salads, burgers, panini and more. Kids menu

gin. Open daily. 822 Ottawa Ave NW, 8281118. zoko822.com. Brunch (Sun), L (MonSat), D $-$$

Big Boiler Brewing — Brewpub features a wide selection of original beer and cider. Plus, new American cuisine, including burgers, fish, sandwiches and kids menu. Open daily. 318 E Main St, Lowell, 987-3155. bigboil erbrewing.com. D $ available. Open daily. 5910 Comstock Park ¢ Dr, 551-1957. perrinbrewing.com. L, D

Stan Diego Baja Taco Kitchen — Baja California-inspired menu, featuring a-la-carte taco menu, chorizos, tamales, handcrafted margaritas and kids menu. Full bar. Open daily. 355 Wilson Ave NW, 591-9806. standi egogr.com. L, D ¢-$ Swan Inn Restaurant — Home-cooked meals, huge breakfasts. Cygnet Lounge offers cocktails and nibbles. Open daily. 5182 Alpine Ave NW, 784-1245. swaninnmotel. com. B, L, D ¢-$ Three Happiness Restaurant — Cantonese, Mandarin and Szechuan fare. Daily specials. No alcohol. Open daily. Green Ridge Square, 3330 Alpine Ave NW, 785-3888. threehappinessgr.com. L, D ¢-$ Tillman’s — Chicago-style chophouse in former warehouse district. Known for steaks but something for every taste. Full bar. Closed Sun. 1245 Monroe Ave NW, 451-9266. till mansrestaurant.com. L, D $-$$

The Blue Moose Sports Pub — Farm-totable sports bar features a food menu made with locally sourced ingredients. Open daily. 6240 28th St SE, 734-6333. Facebook. L, D ¢-$ Cascade Roadhouse — Relaxed atmosphere with a diverse menu of traditional fare. Full bar. Closed Sun. 6817 Cascade Rd SE, 2597439. cascaderoadhousemi.com. L, D ¢-$ Cork Wine & Grille — Contemporary dining with indoor and outdoor seating. Seafood, steaks, burgers, fish, sandwiches, salads. Extensive wine list, specialty cocktails. Open daily. 5500 Cascade Rd SE, 949-0570. cork wineandgrille.com. L, D $-$$ Dan’s Diner — Formerly Pal’s Diner. Retrostyle diner with both classic and upscale breakfast and lunch options; breakfast served all day. Beer, wine and vodka. Closed Mon. 6503 28th St SE, 719-0304. dansdinergr.com. B, L, D ¢-$

Walker Roadhouse — Diverse menu with interesting twists on classic fare. Full bar. Closed Sun. 3272 Remembrance Rd NW, 7919922. thewalkerroadhouse.com. L (Mon-Fri), D $

Emonae Korean BBQ — Korean delicacies and tabletop grills allow patrons to grill meats and veggies to their liking. Soups, chicken, beef, pork, vegetarian, seafood. No alcohol. Delivery available. Closed Mon. 6246 28th St SE, 649-3984. emonaekoreanbbq. com. L, D $-$$

Zoko 822 — Basque-inspired cuisine, featuring Northern Spanish and Southern French small plates, served family style; plus, “graband-go” lunch serviced through the Bodega 822. Full bar boasting over 45 selections of

The Euro Bistro — European bistro fare includes entrées, small plates, salads, woodfired pizzas. T akeout available. Full bar. Closed Sun. 6450 28th St SE, 719-2017. euro bistrogr.com. L (Mon-Fri), D $-$$

PHOTOGRAPHY BY MICHAEL BUCK

China City — Chinese cuisine; lunch prices all day. No alcohol. Open daily. 1140 Monroe Ave NW, 451-3688. L, D ¢-$

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Flat River Grill — Casual atmosphere in turnof-century building. Comfort food, woodfired pizzas. Full bar plus The B.O.B.’s House of Brews beers. Alfresco dining on patio. Open daily. 201 E Main St, Lowell, 897-8523. the gilmorecollection.com/flatriver. L, D $-$$ Holland & Fitz Delicatessen — Deli sandwiches with in-house baked bread featuring corned beef hash and pork shoulder. Breakfast and kids menu. No alcohol. Closed Sun. 7277 T hornapple River Dr SE, Suite B, 9207090. hollandandfitzdelicatessen.com. B, L, D $

Noto’s Old World Italian Dining — Elegant décor, extensive classic Italian menu. Special wine cellar dinners. Lounge menu features lighter fare. Closed Sun. 6600 28th St SE, $-$$ 493-6686. notosoldworld.com. D Osaka Steakhouse & Japanese Restaurant — Asian fare, including sushi, hibachi, shabushabu and more. Full bar. Open daily. 4977 28th St SE, 419-4628. Facebook. L, D $

3594 Chicago Dr SW, Grandville, 538-1360. ¢-$ villadungeon.com. L (Fri-Sun), D

El Burrito Loco — More than 70 Mexican selections, plus a few American options. Daily food and drink specials. Full bar. Open daily. 4499 Ivanrest Ave SW, Grandville, 530-9470. elburritoloco4.com. L, D ¢-$ GrandVilla — Steaks, all-you-can-eat fish, specialty burgers, daily specials, salad bar. Kids menu. Full bar. Open daily. 3594 Chicago Dr SW, Grandville, 538-1360. villadun ¢-$ geon.com. L, D Hudsonville Grille — Varied menu includes Mexican favorites and breakfast. Full bar, catering and banquet services. Closed Sun. 4676 32nd Ave, Hudsonville, 662-9670. hud ¢-$ sonvillegrille.com. B, L, D

Ju Sushi & Lounge — Sushi and sashimi, Japanese hibachi, tempura, soups, salads and entrées in elegant surroundings. Full bar, huge sake selection. T akeout, catering and banquets. Open daily. 1144 East Paris Ave SE, 575-5858. jusushi.com. L, D ¢-$$

Sapporo Ramen & Noodle Bar — Fresh, traditional Japanese “soul food” with an innovative twist. GF options available. No alcohol. T akeout available. Closed Mon. 5570 28th St SE, Cascade, 608-6657. sappororam ¢-$ enbar.com. L, D

La Laguna — Authentic Mexican dishes including shrimp, wraps, salads, kids menu. No alcohol. Open daily. 6250 28th St SE, ¢-$ 805-8821. Facebook. L, D

Schnitz Ada Grill — Schnitz Deli by day, casual fine dining by night. Full bar, happy hour 3-6. Closed Sun. 597 Ada Dr SE, Ada, 6824660. schnitzadagrill.com. L, D ¢-$$

Little Bangkok — Extensive T hai standbys, plus some unique items. Kids meals available. Serves beer and wine. Closed Sun. 850 Forest Hill Ave SE, 808-3153. littlebangkokgr. ¢-$ com. L (Mon-Fri), D

Shepards Grill & Tavern — Bar food with flair, from appetizers to sirloin. Open daily. 6246 28th St SE, 350-9604. Facebook. L, ¢-$ D

Pike 51 Brewing Co./Hudsonville Winery — Craft brewery and winery under one roof. Appetizers, salads, sandwiches and entrées. Open daily. 3768 Chicago Dr, Hudsonville, 662-4589. hudsonvillewinery.com. L, D ¢-$

Thornapple Brewing Co. — Brewpub features a wide selection of original beer, cider, wine and spirits brewed in seven-barrel brewing system. Plus, artisan pizza, appetizers and dessert. Brunch on Sun. 6262 28th St SE, 288-6907. thornapplebrewing.com. L (Sat), D $

Rainbow Grill — Breakfast, soup and sandwiches, daily lunch specials, chicken, fish and other dinner staples. No alcohol. Closed Sun. 4225 32nd Ave, Hudsonville, 896-0033; 4158 Chicago Dr SW, Grandville, 534-8645. rainbow ¢-$ grillmichigan.com. B, L, D

Main Street BBQ — Wood fire used to smoke ribs, brisket, chicken, sausage and pork. Rubs and sauces are gluten-free. Also serves sandwiches, wings, salads and soups. Catering. Takeout/delivery at 1539 Plainfield Ave NE. Full bar. Open daily. 210 E Main St, Lowell, 987-3352. bbqlowell.com. L, D ¢-$ Marco New American Bistro — French country casual offers small, medium and large plates for dinner fare; salads, sandwiches and mains for lunch. Full bar. Takeout menu. Closed Sun. 884 Forest Hill Ave SE, 942-9100. marcobistro.com. L, D $-$$ Mynt Fusion Bistro — Thai, Korean and Chinese. Renowned for its curries. No alcohol. Closed Sun. 800 W Main St, Lowell, 9879307. myntfusion.com. L, D ¢-$

PHOTOGRAPHY BY MICHAEL BUCK

during lunch T ues-Sat. Brunch specials available Sat-Sun. 584 Ada Dr SE, Ada, 920-7028. eatwithnonna.com. B, L, D (T ueSat) ¢-$

Ning Ye — Family-owned restaurant serves Chinese and Korean fare. No alcohol. Open daily. 6747 E Fulton St, Ada, 676-5888. ningye.info. L, D $ Noco Provisions — Laid-back, regionally inspired comfort cuisine. Outdoor seating on the patio. Full bar. Open daily. 4609 Cascade Rd SE, 747-0300. nocogr.com. L, D $ Nonna’s: The Trattoria — Fresh, Europeanstyle pastries, salads, soups and entrées made from scratch. Breakfast and lunch served seven days a week. Pizza available

Trailhead Café — Family-owned and -operated café with specialty breakfast items, plus gourmet burgers, wraps, sandwiches, salads, soups and more. 1200 East Paris Ave SE, 2843664. trailheadcafegr.com. B, L ¢ V intage Prime & Seafood — Intimate setting with upscale menu that includes prime steaks and fresh seafood. International wine list. 5500 Cascade Rd SE, 949-0570. vintage $$ atcork.com. D Zeytin — Turkish and Mediterranean cuisine. Full bar, beer and wine lists. T akeout. Open daily. 7437 River St, Ada, 682-2222. zeytin $ turkishrestaurant.com. L, D

GRANDVILLE/HUDSONVILLE/ GEORGETOWN TOWNSHIP Bangkok Taste — Thai fare. No alcohol. Closed Sun. 674 Baldwin St, 667-8901. bangkoktaste. com. L, D ¢-$ The Dungeon — Mexican food and American favorites. Specialty burgers. Full bar with Michigan craft beers. Kids menu. Open daily.

Osgood Brewing Co. — Craft brewery serves shareables, specialty pizzas, sandwiches, pasta and salads. Kids menu. Open daily. 4051 Chicago Dr SW, Grandville, 432-3881. osgoodbrewing.com. L, D ¢-$

Rush Creek Bistro — Diverse menu in clublike surroundings. Weeknight and happy hour specials at full-service bar. Open daily. Sunnybrook Country Club, 624 Port Sheldon Rd, Grandville, 457-1100. rushcreekbistro. com. L, D $ White Flame Brewing Co. — Small production brewery with taproom. Sandwiches, wraps, appetizers and a couple twists on the classic macaroni and cheese. Open daily. 5234 36th Ave, Hudsonville, 209-5098. ¢-$ whiteflamebrewing.com. L, D

ROCKFORD AREA Bostwick Lake Inn — Menu includes steaks, pork, fish, chicken, mac and cheese, pizzas, sandwiches, soups and salads. Large deck. Full bar. Open daily. 8521 Belding Rd, 874-7290. thegilmorecollection.com/bost wick. L (Sat-Sun), D $-$$ Boulder Creek Restaurant — Golf Club restaurant has varied menu. Golf course views from inside or deck. Serves alcohol. See website for seasonal hours. 5750 Brewer Ave NE, MARCH 2019 / GRMAG.COM 55

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cocktail hour BY TORRENCE R. O’HAIRE

The worst crime, however, is ignoring the fact that Irish whiskey actually makes for some really lovely cocktails and can be mixed in a way that does honor to the products, rather than disguises them for mass consumption.

The Snake Chaser 1½ ounces Powers Irish whiskey ¾ ounce fresh lemon juice ¾ ounce pineapple juice ¾ ounce honey syrup (1 part honey dissolved into 1 part water) ½ teaspoon Matcha green tea powder 3 ounces (approx.) prosecco Combine all ingredients except prosecco in an ice-filled cocktail shaker. Shake well until mixing tin is frosted. Strain into a flute glass and top with prosecco. Garnish with a pineapple leaf and a lemon twist.

ANYONE WHO HAS worked as a bartender will tell you that March 17 (and often a day on either side of it) is an abject nightmare. A cultural holiday that’s turned into a chaotic bar crawl, demoting the evening’s potables to sheer quantity over quality, and lowering expectations of both guests and bar staff to nearly animalistic. If you can’t tell by the sour prose, I’ve definitely bartended my fair share of St. Patrick’s Days. T he worst crime, however, is ignoring the fact that Irish whiskey actually makes for some really lovely cocktails and can be mixed in a way that does honor to the products, rather than disguises them for mass consumption. Irish whiskey is its own subclass of spirit, as bourbon whiskey, Scotch whisky, Canadian whisky, etc. (notice the alternating “e” spelling — the usually correct mnemonic is that if the country has an “e” in the name, the whiskey has an “e” in the word). While the strictness of rules governing each title vary (bourbon doesn’t have to be made in Kentucky, but Scotch does have to be made in Scotland), what’s most important for us, the everyday cocktail hobbyists, is to recognize expected styles of the spirits. Irish whiskey is made from barley, generally distilled three times, making for a lighter spirit.

Using a bit of unmalted barley in traditional Irish whiskey also keeps a flavor profile that’s crisper, more grassy, citrusy and floral. Aging for Irish whiskey is usually less dependent on heavy oak usage, resulting in a lighter-tasting, more grain-focused flavor profile. With these notes in mind, we can crossreference them against the flavor profiles of our usual whiskies (bourbon is sweeter, more caramel/vanilla; rye is fruitier and spicier; Scotch is usually earthier and smokier; etc.), and against favorite whiskey cocktails, and start experimenting with adjustments that suit the profile of our seasonal specialty. Take, for instance, the Manhattan. An ageless classic made simply with two parts rye whiskey and 1 part sweet vermouth, plus a dash of spicy angostura bitters. T he cocktail works because of the shared flavors: Rye is spicy and fruity, the vermouth is fruity and bitter, the angostura is bitter and spicy — it’s like a Venn diagram. Now, trade in a light, crisp Irish whiskey, with notes of lemon peel, toasted oat and honey. It’s drier and less rich, but more perfumed than rye. So, instead of sweet vermouth, we’ll reach for Lillet Blanc, an aromatized wine (made almost exactly like vermouth) with a lighter flavor and more lemony, peachy, floral notes. Swap the angostura bitters for peach bitters, finish with a twist of lemon, and you’ve got a really pretty Irish counterpart to a classic Manhattan — in a way that celebrates the Irish whiskey. T his technique is exactly how to play with your favorite cocktails or new ingredients, considering their structure/components and then retrofitting your recipes to become your own new twist. Try it with some of your other go-to spirits and see what other Irish whiskey inspirations you can discover — a julep with lemon verbena? An apricot whiskey sour? Oat milk eggnog? — Torrence R. O’Haire, of The Starving Artist, is a chef, entrepreneur and restaurant consultant specializing in wine, spirits and cocktails. He also founded the Grand Rapids Cocktail Guild.

PHOTOGRAPHY COURTESY THINKSTOCK

Celebrate St. Patrick’s with creativity

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food & drink RESTAURANTS / PEOPLE / REVIEWS

Belmont, 363-1330, ext 2. bouldercreekgolf club.com/restaurant. L, D ¢-$

rockfordbrewing.com. D

Cedar Springs Brewing Co. — German-style brewery features American pub and traditional Bavarian menu. Open daily. 95 N Main St, Cedar Springs, 696-2337. csbrew.com. L, $ D

Timbers Inn — Appetizers to meat ’n’ potatoes fare in lodge-like surroundings. Full bar. Open daily. 6555 Belding Rd NE, 874-5553. ¢-$ timbersinn.net. L (Wed-Sun), D

Grill One Eleven — American-with-a-twist menu, full-service bar and lounge. Open daily. 111 Courtland St, 863-3111. grilloneeleven. com. L, D $-$$

MULTIPLE LOCATIONS

Honey Creek Inn — Pub setting offers beyond pub fare and daily specials. Closed Sun. 8025 Cannonsburg Rd NE, Cannonsburg, 874-7849. cannonsburgvillage.com. L, ¢-$ D Hot Box BBQ — Smoked brisket, pork, ribs, chicken, brisket and more. Closed Sun. 110 Courtland St, Rockford, 951-7160. Facebook. L, D $

Marinades Pizza Bistro — Wood-fired pizzas, salads, pastas, sandwiches. Michigan craft beer. Catering. Open daily. 109 Courtland St, 863-3300. marinadespizzabistro. com. L, D ¢ Ramona’s Table — Gourmet sandwiches, salads, soups, burgers, small plates, homemade desserts. Farm-to-table specials. Michigan beers, wine. Kids menu. Open daily. 17 Squires St Square NE, 951-7100. ramonas table.com. L, D ¢-$ Rockford Brewing Co. — Located alongside Rogue River. Menu features wings, salads, gyros, burgers, as well as gluten-free, vegan and vegetarian options. Handcrafted brews on tap. Open daily. 12 E Bridge St, 951-4677.

Dining Guide Legend

PHOTOGRAPHY COURTESY THINKSTOCK

Grand Rapids Magazine has created these symbols to area restaurant amenities as a service to our readers. B — Serves breakfast L — Serves lunch D — Serves dinner ¢ — Inexpensive (under $10)* $ — Moderate ($10-$20)* $$ — Expensive (over $20)* * Prices based on average entrée. - — Reviewed in this issue — Chef Profile in this issue ➧ — New listing O — GRM’s 2018 Restaurant of the Year F — GRM’s 2018 Dining Award Winner Additions, corrections and/or changes: Please email cdewey@geminipub.com or write to Dining Guide, Grand Rapids Magazine, 549 Ottawa Ave. NW, Grand Rapids, MI 49503.

Brunch

(Sun),

L, ¢-$

Anna’s House — Breakfast, sandwiches, baked goods and exceptional desserts; dinner menu, too. No alcohol. Open daily. 3766 Potomac Circle, Grandville; 3874 Plainfield Ave NE; 2409 East Beltline Ave SE, (866) 672-6627. annashouseus.com. B, L $ Arnie’s Bakery & Restaurant — Breakfast, burgers and sandwiches. Menu includes extensive gluten-free, dairy-free and vegetarian options. No alcohol. Open daily. 722 Leonard St NW, 454-3098; 2650 East Beltline Ave SE (Centerpointe Mall), 956-7901; 777 54th St SW, 532-5662; 34 Squires St, Rockford, 866-4306. arniesres $ taurant.com. B, L, D Brann’s Steakhouse & Sports Grille — Famous sizzler steaks, small plates, sandwiches, salads, gluten-free and vegetarian choices, bar munchies. Full bar. 401 Leonard St NW, 454-9368; 3475 Fairlanes Ave SW, Grandville, 531-6210; 4157 S Division Ave, 534-5421; 5510 $ 28th St SE, 285-7800. branns.com. L, D First Wok — Mandarin, Hunan, Szechuan cuisine. Full bar. Open daily. 2301 44th St SE, 281-0681; 6740 Old 28th St SE, 575-9088; 3509 Alpine Ave NW, 784-1616. firstwokgr. $ com. L, D Herb & Fire Pizzeria — Fast-casual atmosphere with Italian accent. Signature and create-your-own pizza options, flatbread sandwiches and salads. 3180 44th St SW, Grandville, 773-1443; 2121 Celebration Dr NE, Suite 250, 773-1895. herbandfirepizzeria. com. L, D $

Real Food Café — Fresh, locally sourced traditional favorites, scrambles and madefrom-scratch baked goods; plus, soups, sandwiches and salads for lunch. Cash only. Closed Mon. 2419 Eastern Ave SE, 241-4080; 3514 Plainfield Ave NE, 361-1808. Facebook. B, L ¢ Sundance Bar & Grill — Southwestern-infused cuisine, margarita bar. Open daily. Waters Building, 151 Ottawa Ave NW, 776-1616; 5755 28th St SE, Cascade, 956-5644. sun dancegrill.com. B, L, D (Mon-Sat) $ Tacos El Caporal — Mexican fare, with menudo Sat and Sun. No alcohol. Open daily. 1260 Burton St SW, 246-6180; 1717 28th St ¢ SW, 261-2711. B, L, D Tacos El Cuñado — Fajitas, tacos, burritos and other Mexican fare. No alcohol. Open daily. 455 Burton St SW, 248-9099; 1024 Bridge St NW, 475-8000; Downtown Market, ¢-$ 435 Ionia Ave SW. tacosgr.com. L, D Uccello’s Ristorante, Pizzeria & Sports Lounge — Italian specialties, including pizza, entrées, burgers, sandwiches. Full bar. Open daily. 122 Monroe Center NW, 773-1687; 2630 East Beltline Ave SE, 954-2002; 3940 Rivertown Pkwy SW, Grandville, 249-9344; 4787 Lake Michigan Dr NW, Standale, 7355520; 8256 Broadmoor Ave SE, Caledonia, 891-1100; 19 N Main St, Rockford, 866-0666. uccellos.com. L, D ¢-$ Vitale’s Pizzeria — Multiple locations serving pizza, pasta and more from family recipes. Full bar. 6650 E Fulton St, 676-5401, vitales ada.com; 5779 Balsam Dr, Hudsonville, 6622244, vitaleshudsonville.com; 834 Leonard St NE, 458-8368, theoriginalvitales.com; 3868 West River Dr NE, Comstock Park, 7845011. vitalessportsbar.com. L, D ¢-$

HopCat — Crafted brews with some 50 beers on tap and 150 bottled. Full bar and creative fare, including sharables, signature crack fries, burgers, wraps and more. Open daily. 25 Ionia Ave SW, 451-4677; 2183 East Beltline Ave NE. hopcatgr.com. L, D ¢-$ Peppino’s Pizzeria and Sports Grille — Italian/American menu. Full bar. Open daily. 130 Ionia Ave SW, 456-8444; 1515 Eastport Dr SE, Kentwood, 554-8880. peppinospizza. com. L, D ¢-$$ Pita House — Sami’s gyros, Middle East specialties. No alcohol. Open daily. 1510 Wealthy St SE, 454-1171; 3730 28th St SE, 940-3029. thepitahouse.net. L, D ¢ MARCH 2019 / GRMAG.COM 57

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cause & effect PEOPLE HELPING PEOPLE IN WEST MICHIGAN

With a ‘no questions asked’ mantra, Catholic Charities West Michigan helps all those in need.

Serving food and saving families BY ANN BYLE PHOTOGRAPHY BY JOHNNY QUIRIN

he line starts to form half an hour or so before the doors at God’s Kitchen open. Guests line a small courtyard that opens to the back lot behind the former Herkimer Hotel, the courtyard walls are a canvas for a large mural. A former ArtPrize sculpture entry is a focal point for folks queuing for the free lunch that awaits. God’s Kitchen, an outreach of Catholic Charities West Michigan, serves 250-350 meals daily — between 12:30 p.m. and 2 p.m. Monday-Saturday, and 2:30 p.m.-4 p.m. on Sunday — to whoever walks in the door. The kitchen is open every day except T hanksgiving and first Fridays of the month when closed for cleaning. “We see new people every day — young and old, families and singles,”

said Jeff Hoyh, program manager for God’s Kitchen Food and Pantry programs. “We serve all people in need, whether homeless, unemployed, underemployed or families needing that extra meal. We’ve seen the 20- to 35-year-old demographic growing.” He figures they serve at least 150,000 meals a year, all planned and prepared by three certified chefs, two of whom graduated from the Grand Rapids Community College culinary program, along with help from volunteers. Meals are created from the food available that day or that week, with food coming from individual or business donations (such as canned goods or bakery items), or purchased at Feeding America West Michigan with money donated to God’s Kitchen.

“What we do is so much bigger than we are. We get to help with needs that person has every day. There are times when we are so busy that we have to step back and realize what we’re doing and that it’s all worth it. I don’t know if anyone can have a more rewarding job.” — Jeff Hoyh Left: Jeff Hoyh in front of “God’s Roamin’ Kitchen” food truck. Bottom: Guests line up in the courtyard for lunch. 58 GRMAG.COM \ MARCH 2019

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Top left: Guests in the food line. Right: Chris Slater, CEO of Catholic Charities West Michigan. Bottom right: Program coordinator Denise McCaleb talks with guest Curtis Jackson.

Executive chef Colleen Vorel has been creating meals at God’s Kitchen for almost five years, using whatever combinations are on hand. Lots of ground turkey? Cans of green beans? She’s got a plan. Canned tomatoes and chicken breast? Something tasty is in the works. One of the toughest decisions was what to do with 150 pounds of donated braunschweiger. “There are no barriers to people getting the food they need; we serve hearty, nutritious food that keeps people full longer,” Hoyh said. “Many come at the end of the month when their services run out, and one mom says she comes for lunch so she can feed her kids at night.” God’s Kitchen also has a home delivery meal program for those who cannot get to the facility on South Division Avenue. Volunteers package the food prepared by the kitchen staff, then deliver the frozen meals on Monday, Wednesday and Friday. One meal is provided for each day of the week.

“We are a safety net. No matter what tower people fall in, they need a bridge. Sometimes they need serious help, and sometimes they just need a sandwich. The continuum is broad for us, but it’s always the vulnerable who need help.” — Chris Slater

CEO Chris Slater figures CCWM helps 5,000 people a year through its 10 offices located from Grand Rapids to Muskegon to T raverse City. T he 285 employees are mostly full time, with the majority working in social services such as foster care and adoption. Sometimes it’s a one-time visit to a family or an individual, sometimes it’s long-term work. CCWM’s Family Preservation/Support programs are myriad, from mentoring to conflict resolution, from helping families referred by the Department of Health and Human Services to teach-

BIGGER PICTURE God’s Kitchen is just one of the many programs offered by Catholic Charities West Michigan, a nonprofit started in 1947 that specializes in child and family services, foster care, adoption, parenting education, behavioral health services, pregnancy care and substance abuse care. CCWM also works in four area prisons to help inmates through these struggles. MARCH 2019 / GRMAG.COM 59

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cause & effect PEOPLE HELPING PEOPLE IN WEST MICHIGAN

Ardelle VanBragt helps Allaya Offutt pick out a coat for her daughter, Lyla Offutt-Jones, in the baby pantry at God’s Kitchen.

Venice, Italy

www.wittetravel.com

3250 28th St SE, Grand Rapids | 616.942.5112

ing parenting skills. T he goal is always to preserve families whenever possible; nearly 2,300 parents were helped last year. CCWM works in all West Michigan counties, but not all programs are offered in all counties. Other CCWM services include counseling, pregnancy services, programs for senior citizens, a baby pantry and social justice as related to Catholic social teaching on local, national and global issues. CCWM’s Four Towers — Child Welfare, Behavioral Health, Family Preservation, Community Outreach — command a budget of $19 million, with funding coming from the Catholic diocese, state and federal reimbursements, corporate donations, philanthropy and individuals. God’s Kitchen is

CCWM Wish List Catholic Charities West Michigan has specific needs, including: > Foster parents and homes for children in need. > Monetary donations for programming in all areas. > Volunteers to work at God’s Kitchen, the baby pantry and events such as CCWM’s fundraisers, Soup’s On For All!, Raising Hope and Let’s Go to Bat for Kids (June 20). > Sponsors/partnerships to help operate the food truck. “We’d like to see it on the road every day,” said Jeff Hoyh, program manager for God’s Kitchen Food and Pantry programs. 60 GRMAG.COM \ MARCH 2019

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funded 100 percent through philanthropy. “We are a safety net,” Slater said. “No matter what tower people fall in, they need a bridge. Sometimes they need serious help, and sometimes they just need a sandwich. The continuum is broad for us, but it’s always the vulnerable who need help.” One of CCWM’s newest ventures is the God’s Kitchen food truck, launched in October 2018, that brings meals to rural communities. Dinner is prepped at the God’s Kitchen facility and then loaded onto the food truck with its indoor kitchen to be finished by the chefs at rural parish or church sites. Interest has been high in communities such as Allendale and Remus in Mecosta County, where food insecurity is common and access to grocery stores limited. T he truck pulls into a parking lot with food and it is then handed to individuals from the back. Guests take the plate of food into the building or take it home to eat. “People may not be comfortable with the soup kitchen scenario, so this takes away some of the stigma,” Slater said. “Everything is free. There are no questions asked and no qualifiers.” CCWM and its most well-known outreach, God’s Kitchen, is all about helping the most vulnerable. “What we do is so much bigger than we are,” Hoyh said. “We get to help with needs that person has every day. There are times when we are so busy that we have to step back and realize what we’re doing and that it’s all worth it. I don’t know if anyone can GR have a more rewarding job.”

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> Donations for the baby and food pantries. The baby pantry, with locations in Grand Rapids and Muskegon, especially need diapers sizes 4-6, pullups and wipes. > God’s Kitchen purchases much of its food from Feeding America West Michigan, which offers food for pennies on the dollar and makes monetary donations go as far as possible. The Simply Give program at Meijer or Scan Campaign at Spartan stores also is a helpful way to donate. > Visit ccwestmi.org for more information on donation needs.

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A PLACE TO CALL HOME ONE OF THE GREATEST JOYS of the internet is we have nearly everything at our fingertips; we can order anything our hearts desire! This superpower becomes especially handy when looking for inspiration for designing a new room or home, or bringing life back to an existing room or home. We have Pinterest, Houzz, Architectural Digest, Instagram and the countless designer/influencer blogs to pick through. As convenient as this seems, the trouble sets in when we glance up at the clock and gasp! Itâ&#x20AC;&#x2122;s 1 a.m. and weâ&#x20AC;&#x2122;ve fallen down another virtual rabbit hole, leaving us more overwhelmed than anything. One solution could be to limit the number of sites you visit or the number of hours spent searching and fight against our intrinsic FOMO (fear of missing out). Another more stress-free solution is to visit the seasoned professionals at DreamMaker Bath & Kitchen of Greater Grand Rapids. Since 1985, the experts at DreamMaker Bath & Kitchen have provided its clients with a holistic approach to remodeling.

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“Remodeling someone’s home using their own inspiration and vision is immensely rewarding. You can see it on their faces; they feel like they’ve come home again.”

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“We don’t and won’t just sell you the product and walk away. We’re involved throughout the color selection, materials selection, the install and the final wrap-up. Our clients put their trust in us, and we don’t take that for granted.”

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“I have always enjoyed working with and helping people achieve their ultimate goals,” said Bob Swift, the company’s owner. “Remodeling someone’s home using their own inspiration and vision is immensely rewarding. You can see it on their faces; they feel like they’ve come home again.” Don’t let the name fool you — DreamMaker Bath & Kitchen is more than just that! The company specializes in all types of remodels and additions, from bathrooms to bedrooms, kitchens to sunrooms — the success is in the approach. Today, DreamMaker Bath & Kitchen has a full-service team that consists of designers, production managers, skilled carpenters and office leadership to support its customers’ projects. Why is a project manager necessary? Can’t I just do that part of the project? The task of taking on your home’s redesign or remodeling process may seem easy enough to handle in the off hours of the day. But then life happens. And it’s easy for details to slip through the cracks, budgets to get out of hand and for

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hiccups in the process to feel overwhelming. DreamMaker Bath & Kitchen provides its clients with full service because life is busy enough. “Our production manager, who is responsible for the scheduling, planning and implementation of each project, has been in the business for more than three decades,” Swift said. “We know the remodeling so well.” The company’s project management services are just one of the things that make working with DreamMaker Bath & Kitchen so

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unique. Oftentimes, there’s a meeting with a designer to go through colors, fabric swatches, tile samples or anything else the project may require. But after that? That’s up to you to figure out. “The whole process (of working) with us is completely different,” said Michael Pickle,

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office and marketing manager. “We don’t and won’t just sell you the product and walk away. We’re involved throughout the color selection, materials selection, the install and the final wrap-up. Our clients put their trust in us, and we don’t take that for granted.” Beyond customer satisfaction, Pickle

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said the design and finished processes look drastically different when their team is there throughout. Hardware matches the color palette, which compliments the flooring, which all compliment the furniture. “When working with our team, there are two people who will be with you from start to finish: the designer and the production manager,” Pickle said. “We’ve worked with clients who have tried other remodeling businesses/ studios, but they left frustrated because of how frequently their project was handed off to the next person and the next person and

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Our designers thoroughly understand the design process and stay up to date on their craft. Because of this, they’re able to customize their approach to each client. so on. That’s so frustrating. It can also lead to a breakdown in the consistency of the work. We’re tackling both problems and providing a holistic solution.” In addition to its client dedication and follow through, DreamMaker Bath & Kitchen is a true design-to-build firm. This means you will start your project with one of its talented designers, who will conceptualize your space using your ideas and inspiration. When you are happy with the design, the team will move forward into product selection, planning and scheduling with the production team, all while working with one of the project managers, of course.

One of the Largest In-Store Selections in Michigan E x p a n d e d Cascade Showroom Come visit our Cascade showroom, which was recently expanded by 30%. Our helpful staff is happy to assist you in choosing from our huge selection, with samples that can be checked out and brought home. You’ll discover: • Attentive service • Expert, friendly assistance • Complimentary interior design assistance • Complimentary in-home estimates • Competitively priced with big box stores Luxury vinyl planks & tile; hard, solid & engineered wood ﬂoors

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“To have someone trust you with redesigning their home, a place they go to relax, create memories, let their guard down ... we’re just so grateful to do what we do every day.”

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Another aspect in which DreamMaker Bath & Kitchen differs from its competitors is its attention to your likes and dislikes. “Our designers thoroughly understand the design process and stay up to date on their craft. Because of this, they’re able to customize their approach to each client,” Pickle said. “Sure, they’ll offer industry trends and standard design practices in their consultation. But ultimately, our designers produce work to our clients’ taste, and we’re proud of that.” The education process goes both ways — the team is there to learn all things you. They want to know your morning routine, how often you use the kitchen, if it’s better for you to have a shower/bath combo or a walk-in shower, how you like to unwind from the day — all of these unique details come together to create a more efficient, tailor-made space for you. Designing holistically is more than making sure those drapes compliment the rug and ensuring the cabinet handles don’t clash with the room’s other hardware. It’s a

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Our designers thoroughly understand the design process and stay up to date on their craft. Because of this, theyâ&#x20AC;&#x2122;re able to customize their approach to each client.

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fairly new process and involves additional client engagement and a deep-rooted desire for understanding. “It’s common for a designer to take a client’s ideas, put together a design for them and then send them off to someone else to outfit them for the ‘nuts and bolts’ of the project,” Pickle said. “There are other businesses that will subcontract everything. Here, we’re one house of seasoned professionals working on your house.” So you’ve worked with the project manager and everything is on schedule. You’ve worked with the interior designer and everything looks amazing. The project is complete, you get the final invoice and — what?! How many zeros is that?! At DreamMaker Bath & Kitchen, its seasoned carpenters are masters of their trade and have many years of experience delivering completed projects on time and within budget. Because of the commitment to their clients, 72 percent of DreamMaker’s business was repeat business or referrals from past business. “There’s no other way to say it — working hard and gaining our clients’ trust is the most

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“Your home isn’t a ‘fixer-upper.’ It’s a resting place, where life slows down (even for just a moment). Home is where your guard is down, and where memories are made. The joys of life are had at home — so why not give it the very best?”

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rewarding experience,” Pickle said. “I mean, to have someone trust you with redesigning their home, a place they go to relax, create memories, let their guard down … we’re just so grateful to do what we do every day.” Remodeling a home and/or adding another room is a significant process. It can be overwhelming and can begin to feel that way after typing “home design ideas” into a search engine. There are so many options, and the internet can be overwhelmingly vast. And while it may seem more convenient to tackle the process alone, things get missed

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and unnecessary stress is sure to come about. Working with a knowledgeable staff, people who will be with you from start to finish, can make such a difference. There’s consistency in the design. There’s consistency in the attention to detail. There’s consistency in the overall process, creating a truly holistic experience. Your home isn’t a “fixer-upper.” It’s a resting place, where life slows down (even for just a moment). Home is where your guard is down and where memories are made. The joys of life are had at home — so why not give it the very best?

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out & about WHERE TO GO / WHAT TO DO

march events

Don’t forget to mark your calendar!

STAGE & FILM MARCH 19-24 “THE BOOK OF MORMON”: Broadway Grand Rapids presents a musical comedy about the misadventures of two missionaries. 7:30 p.m. Tue.-Thu., 8 p.m. Fri., 2 and 8 p.m. Sat., 1 and 6:30 p.m. Sun. DeVos Performance Hall, 303 Monroe Ave. NW. $32-$96. broadwaygrandrapids.com.

MUSIC MARCH 2, 9, 16, 23, 30 LowellArts House Concerts: March 2, Peat in the Creel. March 9, The Adams Family. March 16, Hannah Rose Trio. March 23, Fauxgrass. March 30, The Bruce Matthews Band. 7 p.m. 223 W. Main St., Lowell. $12. lowellartsmi.org. SPECIAL EVENTS THRU MARCH 3 WEST MICHIGAN HOME AND GARDEN SHOW: More than 350 exhibitors of home products and services, 14 feature gardens and five seminar stages. 3-9 p.m. Thu., noon-9:30 p.m. Fri., 10 a.m.-9 p.m. Sat., 11 a.m.-6 p.m. Sun. DeVos Place, 303 Monroe Ave. NW. $12 adults, $4 ages 6-14. showspan.com/wmh.

MARCH 14 - PILLAR AWARDS: Women’s

MARCH 14 - TASTE OF KENTWOOD: Food samples

MARCH 18 - PAWS, CLAWS & CORKS: Humane

Resource Center honors West Michigan employers who empower women at work. 11:30 a.m.-1:30 p.m. JW Marriott, 235 Louis St. NW. grwrc.org. See Special Events

from 16 local restaurants, silent auction. 4:30-6 p.m. and 6:308 p.m. Kentwood Activities Center, 355 48th St. SE. $6-$8, kids 5 and under free. kent wood.us/tasteofkentwood. See Special Events

Society of West Michigan fundraiser with silent and live auctions. 6 p.m. DeVos Place, 303 Monroe Ave. NW. $100. pawsclawsandcorks.com. See Special Events

PHOTOGRAPHY COURTESY BROADWAY GRAND RAPIDS (TOP LEFT); HANNAH ROSE GRAVES (TOP RIGHT); SHOWSPAN (CENTER); THINKSTOCK (BOTTOM)

A FEW GREAT THINGS TO DO THIS MONTH!

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To list your event send calendar information to Grand Rapids Magazine, c/o

Calendar Editor, 549 Ottawa Ave. NW, Suite 201, Grand Rapids, MI 49503, email caleditor@ geminipub.com, fax (616) 459-4800. High-resolution photos welcomed. To meet publishing deadlines, information must be received two months prior to monthly magazine issue by the 10th of the month.

SPECIAL EVENTS Thru March 3 - West Michigan Home and Garden Show: More than 350 exhibitors of home products and services, 14 feature gardens and five seminar stages. 3-9 p.m. T hu., noon-9:30 p.m. Fri., 10 a.m.-9 p.m. Sat., 11 a.m.-6 p.m. Sun. DeVos Place, 303 Monroe Ave. NW. $12 adults, $4 ages 6-14. showspan. com/wmh.

PHOTOGRAPHY COURTESY BROADWAY GRAND RAPIDS (TOP LEFT); HANNAH ROSE GRAVES (TOP RIGHT); SHOWSPAN (CENTER); THINKSTOCK (BOTTOM)

Thru March 15 - Beer Month GR: Savor the Craft: Collaborative celebration with local breweries and restaurants offering dishes paired with beer or created with beer. beer monthgr.com. March 1 - First Friday Gallery Hop: Participating galleries, shops and eateries stay open 6-9 p.m., presented by Avenue for the Arts. South Division Avenue between Fulton and Cherry streets. avenueforthearts.com. March 1-3 - Girlfriends Weekend: Downtown Holland hosts kickoff party, store specials, fashion show, Sunday brunch, evening entertainment and swag bag. $50-$75. girlfriends weekend.org. March 2 - Better Body Image Conference: Networking, workshops, keynote speaker and brunch. 10 a.m.-4 p.m. Eberhard Center, 301 W. Fulton St. $40. betterbodyimageconfer ence.com/2019-conference. March 7 - Light Up the Night: Pediatric Oncology Resource T eam at Helen DeVos Children’s Hospital annual fundraiser includes cocktails, hors d’oeuvres, dinner, program and auctions. 6-10 p.m. New Vintage Place, 889 Broadway Ave. NW. $75, $140 couple. give.helendevoschildrens.org/portfu ndraiser. March 7-17 - LaughFest: Gilda’s Club celebrates 18th anniversary with multi-performer and venue festival. Comedians include Brian

MARCH 20 - WEEZER AND PIXIES: Rock band concert. 7 p.m. Van Andel Arena, 130 W. Fulton St. $22 and up. vanandelarena. com. See Music

Regan, Jo Koy, Ed Asner, Ali Wong, Loni Love, Matt Bellassai and Nate Bargatze. laughfestgr. org.

March 8 - Bowl for Kids’ Sake: Benefits D.A. Blodgett - St. John’s Mentoring Services. 6-8:30 p.m. AMF Eastbrook Lanes, 3500 Lake Eastbrook Blvd. SE. dabsj.org. March 8-10 - West Michigan Women’s Expo: More than 400 exhibits and seminars for women; topics include health, finance, food, fashion and home décor. 10 a.m.-6 p.m. Fri. and Sat., 11 a.m.-4 p.m. Sun. DeVos Place, 303 Monroe Ave. NW. $8-$10. kohlerexpo. com. March 13 - Kent Conservation District Showcase: Includes presentation “Why Farmland Preservation and Invasive Species Control” and dinner. 5:30 p.m. Kent Career Technical Center, 1655 East Beltline Ave. NE. kentconservation.org.

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March 14 - Pillar Awards: Women’s Resource Center honors West Michigan employers who empower women at work. 11:30 a.m.-1:30 p.m. JW Marriott, 235 Louis St. NW. grwrc.org. March 14 - Taste of Kentwood: Food samples from 16 local restaurants, silent auction. 4:30-6 p.m. and 6:30-8 p.m. Kentwood Activities Center, 355 48th St. SE. $6-$8, kids 5 and under free. kentwood.us/tasteofkent wood. March 14-17 - Ultimate Sport Show: More than 350 exhibitors show outdoor gear, travel info, fishing boats, RVs and more. 1-9 p.m. T hu., 11 a.m.-9 p.m. Fri., 10 a.m.-8 p.m. Sat., 10 a.m.-5 p.m. Sun. DeVos Place, 303 Monroe Ave. NW. $12 adults, $5 ages 6-14. showspan. com/usg. March 16 - Irish on Ionia: Ninth annual St. Patrick’s Day street party on Ionia between Fulton and Oakes streets, hosted by BarFly

MARCH 23 - HELEN DEVOS LEGACY AWARD DINNER: Inaugural event by St. Cecilia Music Center honoring philanthropist’s support of the arts. 5:30 p.m. 24 Ransom Ave. NE. $135. scmc-online.org. See Special Events

MARCH 23 - SUGARBUSH FESTIVAL: Blandford Nature Center celebrates maple season with demonstrations, hands-on tree tapping. 10 a.m.4 p.m. 1715 Hillburn Ave. NW. $8, $5 members. blandford naturecenter.org. See Special Events MARCH 2019 / GRMAG.COM 85

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out & about WHERE TO GO / WHAT TO DO

Ventures. 7 a.m.-10 p.m. $25-$30, $65 VIP. irishonionia.com.

March 16 - Rockford Community Expo: Fifteenth annual expo featuring local businesses, food, entertainment, workshops. 9 a.m.-3 p.m. Rockford High School, 4100 Kroes St. Free. rockfordmichamber.com. March 16 - St. Patrick’s Day Parade, Holland: Irish dancers, bagpipers and kilt-wearers. Noon. Begins at Eighth Street Marketplace and travels east to Curragh Irish Pub and New Holland Brewing Co. holland.org. March 16 - St. Patrick’s Day Parade, Muskegon: Irish celebration begins 11 a.m. along Clay Avenue between Fourth and Jefferson streets. jcimuskegon.org/theparade. March 16 - White Lake Community Business Expo: More than 50 local businesses showcase products and services. 8 a.m.-12:30 p.m. Whitehall High School, 3100 White Lake Drive. Free. whitelake.org. March 18 - Paws, Claws & Corks: Humane Society of West Michigan fundraiser with food from West Michigan restaurants, breweries and wineries, plus silent and live auctions. 6 p.m. DeVos Place, 303 Monroe Ave. NW. $100. pawsclawsandcorks.com. March 19 - Women Who Mean Business: GR Business Journal hosts networking and awards show. 8 a.m.-1 p.m. Frederik Meijer Gardens, 1000 East Beltline Ave. NE. $99. facebook.com/grbusinessjournal. March 20-23 - Just Between Friends Sale: Kids and maternity clothes, baby equipment, books, furniture, toys. 9 a.m.-8 p.m. Wed.-Fri., 9 a.m.-1 p.m. Sat. DeltaPlex, 2500 T urner Ave. NW. $3 Wed., free Thu.-Sat. grandrapids. jbfsale.com. March 22-24 - Cottage & Lakefront Living Show: Designers, furnishings, builders, realtors, boats and docks, vacation home services, financing. Noon-9 p.m. Fri., 10 a.m.-9 p.m. Sat., 11 a.m.-5 p.m. Sun. DeVos Place, 303 Monroe Ave. NW. $12 adults, $4 ages 6-14. showspan.com/clg. March 23 - Helen DeV os Legacy Award Dinner: Inaugural event by St. Cecilia Music Center honoring philanthropist’s support of the arts includes cocktails, dinner, tribute and music. 5:30 p.m. 24 Ransom Ave. NE. $135. scmc-online.org. March 23 - Lowell Community Expo: Lowell Area Chamber spotlights 150 area businesses, service groups, churches, government agencies; plus entertainment, giveaways and food. 9 a.m.-3 p.m. Lowell High School, 11700

Vergennes St. SE. Free. lowellchamber.org.

March 23 - Maple Palooza: DeGraaf Nature Center hosts annual maple celebration with live Irish music, maple snacks, kids crafts. 11 a.m.-3 p.m. 600 Graafschap Road, Holland. $5/car. cityofholland.com/degraafnaturecen ter. March 23 - Sugarbush Festival: Blandford Nature Center celebrates maple season with demonstrations, hands-on tree tapping, games, wildlife encounters. 10 a.m.-4 p.m. 1715 Hillburn Ave. NW. $8, $5 members. blandfordnaturecenter.org. March 23 - Tulip Time 90th Anniversary Gala: Cocktails, dinner, live music, auctions; benefits Dutch Dance. 6:30 p.m. Holland Civic Center, 150 W. Eighth St. $90. tuliptime. com/gala. March 26 - GRCC Salute to Women: Reception to honor GRCC women who exemplify their roles as professionals, volunteers or agents of change. 1:30-3 p.m. GRCC Applied Technology Center, 151 Fountain St. NE. grcc. edu/stw. March 27 - GGRWHC Annual Reception: Greater Grand Rapids Women’s History Council celebration. 5 p.m. Aquinas College Donnelly Center, 157 Woodward Lane SE. ggrwhc.org. March 30 - Collectible Toy & Comic Expo: More than 150 dealers, exhibitors and enthusiasts. 9 a.m.-3 p.m. Home School Building, 5625 Burlingame Ave. SW, Wyoming. $5 adults, 12 and under free. grtoycomicshow. com. March 30 - Natural Hair Expo: Vendors, entertainment, workshops, networking. 11:30 a.m.-5:30 p.m. DeVos Place, 303 Monroe Ave. NW. $15, $35 VIP. devosplace.org.

SPORTS March - Grand Rapids Drive: National Basketball Association G League team is primary affiliate of Detroit Pistons. Home games: March 13 vs. South Bay Lakers. March 15 vs. Stockton Kings. March 20 vs. Delaware Blue Coats. March 22 vs. Canton Charge. DeltaPlex, 2500 T urner Ave. NW. $5-$30. grandrapids. gleague.nba.com. March - Grand Rapids Griffins: Grand Rapids’ American Hockey League team is primary affiliate of Detroit Red Wings. Home games: March 6 vs. Texas Stars. March 8 vs. Iowa Wild. March 15 vs. Rockford Icehogs. March 29 vs. Chicago Wolves. March 31 vs. Milwaukee Admirals. Van Andel Arena, 130 W. Fulton St. $19-$40. griffinshockey.com.

March 16 - Spectrum Health Irish Jig: 5K run in EGR at Wealthy Street on the corner of Lovett Avenue. 8:30 a.m. $30-$35 adults, $20-$25 kids 12 and under. spectrumhealth. org/irishjig. March 22-24 - Monster Jam Triple Threat Series: Monster trucks compete. 7 p.m. Fri., 1 and 7 p.m. Sat., 1 and 6:30 p.m. Sun. Van Andel Arena, 130 W. Fulton St. $20-$120. vanandelarena.com.

STAGE & FILM Thru March 2 - “When Calls the Heart”: Master Arts T heatre presents the story of a young woman who becomes a teacher on the Canadian frontier and falls in love with a Canadian Mountie. 7:30 p.m. Thu.-Fri., 2 and 7:30 p.m. Sat. 75 77th St. SW. $17 adults, $15 seniors and students. masterarts.org. Thru March 2 - “Women of Lockerbie”: Muskegon Civic T heatre presents a story inspired by the Pan Am plane crash in Lockerbie, Scotland. 7:30 p.m. T hu.-Sat., 3 p.m. Sun. Beardsley Theater, 425 W. Western Ave., Muskegon. $22 adults, $20 seniors and students. muskegoncivictheatre.org. Thru March 3 - Disney on Ice: “Frozen”: Ice skating production of the Disney movie, plus appearances by other characters. 7 p.m. Thu.Fri., 11 a.m., 3 p.m. and 7 p.m. Sat. and Sun. Van Andel Arena, 130 W. Fulton St. $15-$120. vanandelarena.com. Thru March 10 - “Bad Jews”: Jewish Theatre Grand Rapids tells the story of a family’s dispute when a grandfather dies and leaves a treasured family heirloom. 8 p.m. T hu. and Sat., 3 p.m. Sun. Spectrum T heater, 160 Fountain St. NE. $25 adults, $23 seniors, $8 students. jtgr.org. Thru March 17 - “Mamma Mia!”: Grand Rapids Civic T heatre presents the story of a young woman about to get married who is introduced to three men who could be her father; set to ABBA songs. 7:30 p.m. Wed.Sat., 2 p.m. Sun. 30 N. Division Ave. $22-$39 adults, $20 students and children. grct.org. March 1 - The Magic of Bill Blagg Live: Interactive magic and illusions. 7:30 p.m. Frauenthal T heater, 425 W. Western Ave., Muskegon. $18-$36. frauenthal.org. March 1 - That Movie Shindig: Hudsonville hosts monthly movie night: “La La Land.” 21+ only. 7 p.m. Terra Square, 3380 Chicago Drive. $3. hudsonvilleevents.com/that-mov ie-shindig. March 5-6 - Tyler Perry’s “Madea’s Farewell Play Tour”: Actor and comedian performs as

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a tough elderly black woman Mabel “Madea” Simmons. 7 p.m. DeVos Performance Hall, 303 Monroe Ave. NW. $45-$215. devosperfor mancehall.com.

March 7 - Embody the Stars: Local celebrity dance competition and fundraiser for EmbodyGR. 7:30 p.m. Goei Center, 818 Butterworth St. SW. $50. feelbetterdogood. org. March 8-9 - “ARK”: Hearts in Step Dance Ensemble presents an original ballet. DeVos Center for Arts and Worship, 2300 Plymouth Ave. SE. hisdance.org. March 10 - Chiaroscuro International Film Series: Free film series promotes cultural diversity and awareness: “Jauja.” 2 p.m. UICA, 2 W. Fulton St. uica.org/movies. March 13 - Music and Movies at The Block: “Searching for Sugar Man” screening and discussion. 7 p.m. The Block, 360 W. Western Ave., Muskegon. $8. theblockwestmichigan. org. March 15-24 - “Beauty and the Beast”: GR Ballet’s Junior Company presents the story of a beautiful young woman taken prisoner by a beast in its castle. 7:30 p.m. Fri., 2 p.m. Sat. and Sun. Peter Martin Wege Theatre, 341 Ellsworth Ave. SW. $18. grballet.com. March 17 - “Currents” by Mayumana: Stage show inspired by historical Battle of the Currents between Thomas Edison and Nikola Tesla in their quest for finding energy sources. 7:30 p.m. Forest Hills Fine Arts Center, 600 Forest Hill Ave. SE. $34-$50. fhfineartscenter. com. March 19-24 - “The Book of Mormon”: Broadway Grand Rapids presents a musical comedy about the misadventures of two missionaries. 7:30 p.m. Tue.-Thu., 8 p.m. Fri., 2 and 8 p.m. Sat., 1 and 6:30 p.m. Sun. DeVos Performance Hall, 303 Monroe Ave. NW. $32$96. broadwaygrandrapids.com. March 20 - UICA Local Director Series: “T o Live & Die in Dixie” by director Harper Philbin. 8 p.m. UICA, 2 W. Fulton St. $10 adults, $5 members. uica.org/movies. March 23 - “Cinderella”: West Michigan Youth Ballet performs the story of a young woman who transforms from rags to riches with the help of her fairy godmother and some magic. 1 p.m. and 4 p.m. DeVos Center for Arts & Worship, 2300 Plymouth Ave. SE. wmyb.org. March 25 - Rodgers & Hammerstein’s “Cinderella”: Broadway musical of classic fairytale. 7:30 p.m. Forest Hills Fine Arts Center, 600 Forest Hill Ave. SE. $42-$64.

fhfineartscenter.com.

March 26 - “Church Basement Ladies: Rise Up O Men”: Musical comedy series about the lives of rural Norwegian Lutherans. 7:30 p.m. Van Singel FAC, 8500 Burlingame Ave. SW, Byron Center. $35 adults, $22 students. vsfac.com. March 28-30 - “Wilderness”: GRCC Players presents the stories of troubled teenagers who seek treatment outdoors. 8 p.m. Spectrum T heater, 160 Fountain St. NE. $12 adults, $5 students. grcc.edu/theater/grccplayers. March 28-April 7 - “The Imaginary Invalid”: Theatre at Grand Valley presents the story of a hopeless hypochondriac who wants his daughter to marry a doctor. 7:30 p.m. Wed.Sat., 2 p.m. Sun. Linn Maxwell Keller Black Box T heatre, 1 N. Campus Drive, Allendale. $15 adults, $13 students. gvsu.edu/theatre.

MUSIC March 1 - Kent Philharmonic Orchestra: Concert with chamber music performances by KPO members. 7:30 p.m. GRCC Albert P. Smith Music Center, 142 Ransom Ave. NE. $12 adults, $6 seniors and students. kentphilgr. org. March 1-2 - David Lockington Conducts Elgar: GR Symphony performs music by Sawyers, Walton and Elgar. 8 p.m. DeVos Performance Hall, 303 Monroe Ave. NW. $18$90. grsymphony.org. March 2 - “The Conductor’s Spellbook”: GR Symphony presents a kid-friendly story of a young boy who finds a powerful book of spells while he’s at a field trip to the symphony that lets him control the orchestra. 3 p.m. DeVos Performance Hall, 303 Monroe Ave. NW. $15. grsymphony.org. March 2, 9 - Park Theatre Tribute Concerts: March 2, Indika: A T ribute to Bob Marley. March 9, T he Fortunate Sons: A T ribute to CCR. 7 p.m. Park T heatre, 248 S. River Ave., Holland. $18-$25. parktheatreholland.org. March 2, 9, 16, 23, 30 - LowellArts House Concerts: March 2, Peat in the Creel. March 9, The Adams Family. March 16, Hannah Rose T rio. March 23, Fauxgrass. March 30, T he Bruce Matthews Band. 7 p.m. 223 W. Main St., Lowell. $12. lowellartsmi.org. March 2, 23 - The Block Concerts: March 2, Emmet Cohen T rio, jazz piano. March 23, Harpeth Rising, folk grass. 7:30 p.m. T he Block, 360 W. Western Ave., Muskegon. $25 and up, $10 students. theblockwestmichigan. org.

March 3 - Grand Rapids Youth Symphony Spring Concert: Includes performance by winner of GRYS Piano Competition. 3 p.m. DeVos Performance Hall, 303 Monroe Ave. NW. $6 adults, $4 students. grsymphony.org. March 7 - Disturbed: Heavy metal band performs Evolution world tour. 7:30 p.m. Van Andel Arena, 130 W. Fulton St. $25 and up. vanandelarena.com. March 7 - SCMC Jazz Series: St. Cecilia Music Center hosts the Benny Green Trio with Veronica Swift. 7:30 p.m. 24 Ransom Ave. NE. $40-$45. scmc-online.org. March 8-10 - “Pirates of the Caribbean: Curse of the Black Pearl”: GR Symphony performs the score while the full-length movie plays onscreen. 8 p.m. Fri. and Sat., 3 p.m. Sun. DeVos Performance Hall, 303 Monroe Ave. NW. $18-$90. grsymphony.org. March 9 - KISS: Rock band performs End of the Road world tour. 7:30 p.m. Van Andel Arena, 130 W. Fulton St. $49 and up. vanandel arena.com. March 9, 30 - GRFA Acoustic Saturday Night Concerts: Grand River Folk Arts concerts. March 9, David Molinari. March 30, Bill Staines. 7 p.m. Wealthy T heatre Annex, 1110 Wealthy St. SE. $15 adults, $12 seniors and students, $10 members, $5 kids under 12. sites.google.com/site/grfolkarts. March 10 - FHACB Holiday Concert: Free music concert by Forest Hills Adult Community Band. 2:30 p.m. Eastern High School, 2200 Pettis Ave. NE, Ada. fhacb.org. March 10 - TobyMac: Christian hip-hop singer performs Hits Deep T our. 7 p.m. Van Andel Arena, 130 W. Fulton St. $18 and up. vanandelarena.com. March 12 - Vienna Boys Choir: 8 p.m. Calvin College Fine Arts Center, 1795 Knollcrest Circle SE., $20 adults, $5 students. calvin.edu. March 13 - Kentwood Winter Concert Series: Sookie J. T rio. 6:30-8 p.m. Kentwood Library, 4950 Breton Road SE. Free. kent wood.us/winterconcerts. March 13 - Metallica: Heavy metal band performs Worldwired Tour. 7:30 p.m. Van Andel Arena, 130 W. Fulton St. vanandelarena.com. March 14 - Russian Mastery: Chamber Music Society of Lincoln Center performs works by Rachmaninov, T chaikovsky, Prokofiev and Arensky. 7:30 p.m. St. Cecilia Music Center, 24 Ransom Ave. NE. $40-$45. scmc-online.org. March 15 - Classic Broadway: West Michigan Symphony is joined by Broadway singContinued on page 90 MARCH 2019 / GRMAG.COM 87

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Blandford Nature Center: Special events: March 2, Henna Workshop and Maple Moon. March 2 and 30, Drop-in Sugarbush Tours. March 9, Preregistered Sugarbush Tour and Poetry Workshop. March 16, Pioneer Sugaring and OpenForge - Blacksmithing. March 23, Sugarbush Festival (see Special Events). Permanent attractions: 143 acres of trails, heritage buildings, farm. Mary Jane Dockeray Visitor Center open Mon.-Sat. Trails open daily dawn to dusk. $3. 1715 Hillburn Ave. NW, 735-6240, blandfordnaturecenter.org. Coopersville & Marne Railway: Closed for the season. 311 Danforth St., Coopersville, 997-7000, coopersvilleandmarne.org.

Thru March 9

1/ “Ice Worlds” is new at the Public Museum’s Planetarium.

Museums & attractions COMPILED BY TRICIA VAN ZELST

Deer Tracks Junction: Closed for the season. 7850 14 Mile Road, Cedar Springs, 863-3337, deer tracksjunction.com. DeGraaf Nature Center: Special events: See Maple Palooza in Special events. Permanent attractions: Eighteen-acre preserve with Interpretive Center, indoor pond, animals, SkyWatch. KneeHigh Naturalist classes for kids 3-5. Center open Tue.-Sat. Trails open daily dawn to dusk. Free. 600 Graafschap Road, Holland, 355-1057, cityofholland. com/degraafnaturecenter. Downtown Market: Open daily with culinaryrelated products at more than 20 local businesses and restaurants, plus cooking classes (see Lectures & Workshops) and private rentals. 435 Ionia Ave. SW, 805-5308, downtownmarketgr.com. Felt Mansion & Gardens: Summer home of millionaire inventor Dorr E. Felt features 1920s architecture. 6597 138th St., Holland, 335-3050, felt mansion.org.

2/ John Ball Zoo opens for the season March 9.

2/ JOHN BALL ZOO: Opening for the season March 9, the zoo has more than 2,000 animals representing 230 species. There also is an aquarium, petting zoo and gift shop. The zoo is open daily 10 a.m.-4 p.m. Admission is $10 adults, $8 seniors and kids 2-12, kids under 2 free. 1300 W. Fulton St., 336-4300, jbzoo.org. 3/ FREDERIK MEIJER GARDENS & SCULPTURE PARK: Special events: The annual “Butterflies are Blooming” exhibit runs from March 1 to April 30; 7,000 butterflies and moths (more than 50 species) hatch in a Butterfly Bungalow and fly freely in the tropical conservatory where they can be observed up close. Special exhibitions: Thru Aug. 25, “A National Treasure: Fred Meijer, His Collection and Legacy.” Permanent attractions: Modern and contemporary 30-acre sculpture collection, Japanese garden, tropical conservatory, children’s garden, nature trails and boardwalk, café, gift shop. Open daily. $14.50 adults, $11 seniors and students, $7 kids 5-13, $4 kids 3-4. 1000 East Beltline Ave. NE, 957-1580, meijergardens.org.

Gerald R. Ford Presidential Library & Museum: Permanent exhibitions: Highlights from Mr. and Mrs. Ford’s lives, plus featured online exhibits. Also, DeVos Learning Center. Open daily. $8 adults, $7 seniors, $6 college students, $4 ages 6-18, kids 5 and under free. 303 Pearl St. NW, 254-0400, fordlibrarymuseum.gov. Grand Rapids Art Museum: Special exhibitions: Thru March 3, “Dylan Miner: Water Is Sacred // Trees Are Relatives.” Thru April 28, “A Decade at the Center: Recent Gifts and Acquisitions” and “A Legacy of Love: Selections from the Mabel Perkins Collection.” March 22-24, “Art in Bloom.” Special events: See Creativity Uncorked and GRAM Workshop in Lectures & Workshops. Sunday Classical Concert Series: Live performances 2-3 p.m. every Sun. thru April 7. Free with admission. Drop-in Studio: 1-4 p.m. every Sat. This month’s theme: Pixel Pictures. Closed Mon. $10 adults, $8 seniors/ students, $6 kids 6-17, kids 5 and under free; free admission 10 a.m.-5 p.m. Tue. and 5-9 p.m. Thu. 101 Monroe Center NW, 831-1000, artmuseumgr.org. Grand Rapids Children’s Museum: Handson permanent and traveling exhibits for kids 2-10. Special activities: Thru March 3, Dentist Fang.

PHOTOGRAPHY COURTESY GRAND RAPIDS PUBLIC MUSEUM (TOP LEFT); JOHN BALL ZOO (CENTER)

1/ ROGER B. CHAFFEE PLANETARIUM: “Ice Worlds,” a new show narrated by actress Emily Watson, explores the ecosystems that live and thrive in the icy regions of the Arctic and Antarctic. “Ice Worlds” airs at 2 p.m. daily. $5, $4 with admission to the museum, members free. Special events: Concerts Under the Stars: March 21, Pink Sky. $15-$18 adults, $12-$15 members. Grand Rapids Public Museum, 272 Pearl St. NW, 4563977, grpm.org/planetarium.

Coopersville Farm Museum: Museum honoring farming and rural life. Special exhibition: Thru March 30, Handmade Wooden Tractors. Special events: March 2, Family Day. March 5 and 19, Acoustic Jam Night. March 16, Antique Outboard Motor Show. March 30, Kids, Crafts & Critters. Permanent attractions: Tractors and other farming equipment; also Eclipse windmill. Open Tue., Thu., Sat. $4 adults, $2 kids 4-12, kids 3 and under free. 375 Main St., Coopersville, 997-8555, coopers villefarmmuseum.org.

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3/ Meijer Gardens’ annual butterfly exhibit. Permanent activities: Kidstruction Zone, Little GR, Bubbles!, Wee Discover, musical instruments and more. Toddler Time 10 a.m.-noon Tue. Family Night 5-8 p.m. Thu. ($1.75). Closed Mon. $8.50, $7.50 seniors, kids under 1 free. 11 Sheldon Ave. NE, 2354726, grcm.org. Grand Rapids Public Museum: Special exhibitions: Thru April 14, “Ralph W. Hauenstein: A Life of Leadership.” Thru April 28, “Expedition: Dinosaur.” Thru Sept. 8, “TOYS!” Special events: Curiosity Labs every Sat. Permanent exhibitions: Streets of Old Grand Rapids; Newcomers: The People of This Place; West Michigan Habitats; Grand Fish, Grand River; and Be Curious. Also, restored 1928 Spillman carousel. Open daily. $8 adults, $7 seniors, $3 kids 3-17. 272 Pearl St. NW, 456-3977, grpm.org.

PHOTOGRAPHY COURTESY TARA FLETCHER PHOTOGRAPHY

PHOTOGRAPHY COURTESY GRAND RAPIDS PUBLIC MUSEUM (TOP LEFT); JOHN BALL ZOO (CENTER)

Holland Museum: Special exhibitions: Thru June 30, “Michigan’s Heritage Barns: An Artist’s Perspective” by Mary Keithan. Permanent exhibitions: Local history and Dutch galleries, with artwork from the Netherlands from the 1600s-1900s. Also, Spark!Lab. Open Wed.-Sun. $7 adults, $6 seniors, $4 students, kids 5 and under free. 31 W. 10th St., 796-3329, hollandmuseum.org. Also, Cappon House: 228 W. Ninth St. Settlers House: 190 W. Ninth St. The Armory: 16 W. Ninth St.

ROCKFORD, MICHIGAN • 866.462.LIFT • SHORE-MATE.COM

Step into Spring

Kalamazoo Institute of Arts: Special exhibitions: Thru March 3, “do it.” Thru March 10, “Watanabe: Japanese Print Envoy.” Thru May 5, “The Expressionist Figure.” March 14-May 31, “The Feeling is Mutual: New Work by Maya Freelon.” March 16-April 14, “Young Artists of Kalamazoo County.” March 23June 16, “Rewards of Wisdom: Contemporary Chinese Ink Painting.” Closed Mon. $5 adults, $2 students with ID; members and kids 12 and under free. 314 S. Park St., Kalamazoo, (269) 349-7775, kiarts. org. Meyer May House: Restored Frank Lloyd Wright 1909 prairie-style house includes original furnishings. Open for guided tours 10 a.m.-1 p.m. Tue. and Thu.; 1-4 p.m. Sun. (last tour one hour before close). Free. 450 Madison Ave. SE, 246-4821, meyermay house.steelcase.com. Muskegon Museum of Art: Special exhibitions: Thru March 10, “Sons: Seeing the Modern African American Male” and “Ad Man: Joseph Gray II.” Thru April 21, “In Pieces: The Art of Vintage Puzzles.” Thru April 28, “American Spectacle: Paintings from the Manoogian Collection of American Art.” Thru May 12, “A+ for Educators: Illustrations by Patricia Polacco.” March 14-April 7, “Expressions 2019: 37th Annual Muskegon County Student Art Exhibition.” Closed Mon. $10 adults, $8 seniors, $6 college students, kids 16 and under free. 296 W. Webster Ave., Muskegon, (231) 720-2570, muskegonartmu seum.org.

Since 1968 ... 4353 Three Mile Road N.E. | Grand Rapids | 616-363-6400 | kappeslandscapes.com MARCH 2019 / GRMAG.COM 89

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Continued from page 87 ers Lisa Vroman and Doug LaBrecque. 7:30 p.m. Frauenthal T heater, 425 W. Western Ave., Muskegon. $28-$64, $10 students. west michigansymphony.com.

March 15-16 - Rachmaninoff and Shostakovich: GR Symphony hosts pianist George Li. 8 p.m. DeVos Performance Hall, 303 Monroe Ave. NW. $18-$90. grsymphony.org. March 16 - Peat in the Creel: St. Patrick’s Day concert. Noon-2 p.m. New Holland Brewing - T he Knickerbocker, 417 Bridge St. NW. bit.ly/StPaddyKnickerbocker. March 18 - Monday Night Jazz: Monthly West Michigan Jazz Society concert with Jim Cooper. 6:30-8:30 p.m. Casino Club, 3260 Salerno Drive NE. $15, $10 members. wmich jazz.org. March 18-23 - Bach Festival: Weeklong biennial celebration of Johann Sebastian Bach-inspired performances and community events. grsymphony.org/bachfest. March 20 - Weezer and Pixies: Rock band concert. 7 p.m. Van Andel Arena, 130 W. Fulton St. $22 and up. vanandelarena.com. March 21 - GRCC International Guitar Series: Classical guitarist Evan T aucher. 7:30 p.m. GRCC Albert P. Smith Music Center, 142 Ransom Ave. NE. $15 adults, $10 seniors and students. grcc.edu/music/internationalgui tarseries. March 23 - Grand Rapids Symphonic Band Concert: 7 p.m. Grandville High School PAC, 4700 Canal Ave. SW. $10 adults, $7 seniors, $5 students, $25 family. grsymphonicband. org. March 24 - Family Concert: HSO and H2O: Holland Symphony Orchestra concert at 3:30 p.m. with pre-concert kids activities at 2:30 p.m. DeWitt Auditorium, Zeeland East High School, 3333 96th Ave., Zeeland. $22 adults, $5 students. hollandsymphony.org. March 24 - Sacred Sounds of St. Mark’s: Ensemble Florestan. 5 p.m. St. Mark’s Episcopal, 134 N. Division Ave. Free. stmarks gr.org. March 25 - Chanticleer: T ouring male chorus. 7:30 p.m. First Park Congregational Church, 10 E. Park Place NE. $5-$25. event brite.com. March 26 - Speedo Green: Sing for Your Life: Met Opera singer Ryan Green performs arias and discusses race, music and family with Daniel Bergner, author of biography “Sing for Your Life.” 7 p.m. DeVos Performance Hall,

303 Monroe Ave. NW. devosperformancehall. com.

March 28-30 - GRCMB Lenten Medita tions: Grand Rapids Choir of Men & Boys concert. 7 p.m. Cathedral of St. Andrew, 265 Sheldon Ave. grcmb.org. March 29 - Novo Amor: Hope College concert series. 8 p.m. Dimnent Memorial Chapel, 277 College Ave., Holland. $18 adults, $7 students. hope.edu. March 30 - Dierks Bentley: Country music singer performs Burning Man T our. 7 p.m. Van Andel Arena, 130 W. Fulton St. $18 and up. vanandelarena.com. March 30 - “Ferdinand the Bull”: GR Symphony presents a kid-friendly story of a peaceful bull who is stung by a bee during a visit from a great bullfighter looking for his next opponent. 10:30 a.m. DeVos Performance Hall, 303 Monroe Ave. NW. $5. grsymphony.org. March 31 - Collegiate V ocal Competition: Opera Grand Rapids hosts student competition with cash prizes and final concert. 7 p.m. Betty Van Andel Opera Center, 1320 E. Fulton St. Free. operagr.org. March 31 - Il Divo: Classical crossover male vocal group performs T imeless T our. 8 p.m. DeVos Performance Hall, 303 Monroe Ave. NW. $39 and up. devosperformancehall.com. March 31 - Underground Concert Series: Saxiphonist and bass clarinetist Geof Bradfield. 3-5 p.m. LaFontsee Galleries, 833 Lake Drive SE. $20-$25 adults, $10 students, kids 12 and under free. lafontsee.us.

LECTURES & WORKSHOPS March - Balletmore Winter Season: Nineweek classes begin March 13 for adults in Ballet and Strength & Stretch. Kids Ballet-TapTumble workshops begin March 14. Saturday dance workshops for kids and adults begin March 16. $130. 2335 Burton St. SE. ballet more.com. March - Downtown Market Cooking Classes: March 3, Classic NOLA Cocktails. March 4, Fat T uesday Paczki Workshop. March 16, Warm Up the Irish Way. March 30, Slow Your Roll: Beginner Sushi. 435 Ionia Ave. SW. downtownmarketgr.com. March - FLPC Art Workshops: March 4-9, “Icon Painting” by Dmitri and T atiana Berestova. March 25, “Abstraction and Acrylics” by Kathleen Mooney. Franciscan Life Process Center, 11650 Downes St. NE, Lowell. lifeprocesscenter.org.

March - Grand Rapids Public Libraries: Adults: How the Pokagon Potawatomi Avoided Removal, DIY@GRPL: Alcohol Ink Art, Music in the Stacks, Whoa Baby!, Senior Savvy Learning Series: Aging in Place, book clubs, computer/technology instruction. Kids: Kids Joke T ime, ST EAM Ahead Storytime, CHAOS Lab, Evening Explorers, LEGO Block Party, Mindstorm Saturdays, story times. grpl. org. March - Kent District Libraries: Adults: KDL Caffeinated, book sales, book discussions, computer/technology instruction. Kids: Write Michigan: T een Poetry Workshop, KDL Lab Experience, story times. kdl.org. March 1 - First Friday Contra Dance: Grand River Folk Arts Society hosts instruction and dancing. 7 p.m. 701 Fifth St. NW. $10 adults, $8 members, $5 students and seniors. sites. google.com/site/grfolkarts. March 1 - UICA First Friday Studio Night: Drawing Narratives Inspired by “Or Does It Explode?” exhibit. 6-9 p.m. 2 W. Fulton St. Free with admission ($5), members free. uica. org. March 5 - Johnson Center Workshop: “Managing Your Annual Fund” by T amela Spicer. 1:30-4:30 p.m. Johnson Center for Philanthropy, 201 Front Ave. SW. $60. john soncenter.org/event. March 7 - Hope College V isiting Writers Series: Authors Chen Chen and Hilary Plum. 3:30-4:30 p.m. Q&A at Martha Miller Center for Global Communication, 257 Columbia Ave., Holland. 7 p.m. reading at Miller Center for Musical Arts, 221 Columbia Ave., Holland. hope.edu/arts/jack-ridl-visiting-writersseries/index.html. March 12 - Johnson Center Workshop: “Faith and Philanthropy” by Tamela Spicer. 9 a.m.noon. Johnson Center for Philanthropy, 201 Front Ave. SW. $60. johnsoncenter.org/event. March 13 - Passport to Adventure: Calvin College presents travel film series: “Getting the Shot” by Rick Ray. 7 p.m. Calvin College Fine Arts Center, 1795 Knollcrest Circle SE. $6 adults, $3 students. calvin.edu/academic/ call/passtick.htm. March 14 - GVSU Writers Series: Poetry craft talk and reading with Kaveh Akbar and Paige Lewis. Craft talk: 6-7 p.m. in DeVos Center, Pew Grand Rapids Campus. Reading: 7:308:30 p.m. DeVos Center University Club, Pew Grand Rapids Campus. gvsu.edu/writing/ grand-valley-writers-series-12.htm. March 16 - Eco-Steward Invasive Oriental Bittersweet Removal: Kent Conservation

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District hosts nonnative invasive species information and volunteer removal. 9 a.m.noon. Cascade Peace Park, 8900 Grand River Drive SE, Ada. Free. kentconservation.org.

March 19 - Paczki Class: Celebrate St. Joseph’s Day with Sister Damien Marie Savino: ricotta-filled sfingis and cream-filled zeppoles. 6:30-8:30 p.m. Franciscan Life Process Center, 11650 Downes St. NE, Lowell. $25. lifeprocesscenter.org. March 20 - GRCC Diversity Lecture Series: Jessica Valenti, feminist author and journalist. 7 p.m. Fountain St. Church, 24 Fountain St. NE. Free. grcc.edu/lecture. March 22 - Creativity Uncorked: Grand Rapids Art Museum hosts social evening and art workshop “Wall Flowers.” Ages 21+. Registration required. 6:45-9 p.m. 101 Monroe Center NW. $40. artmuseumgr.org/learn/crea tivityuncorked. March 22 - FLPC Retreat: Rejoice and Be Glad: Living a Holy Life, a Silent Retreat for Women. 6-p.m. Fri.-4 p.m. Sat. Franciscan Life

Process Center, 11650 Downes St. NE, Lowell. $250. lifeprocesscenter.org.

March 22 - Kent Conservation District Workshop: “Land Manager’s T ool Kit: Controlling Invasive Species Using Herbicide.” 9 a.m.-4 p.m. 3260 Eagle Park Drive NE, #111. $35, includes lunch. kentconservation.org.

GREAT GIFTS FOR THE PEOPLE IN YOUR LIFE!

March 24 - GRAM Workshop: Grand Rapids Art Museum presents Pewter Embossing. Ages 18+. Registration required. 12:30-3:30 p.m. 101 Monroe Center NW. $30. artmuseum gr.org. March 25 - GR Audubon Club: “Enjoying the North Country Trail” by Jim Bradley. 7:30 p.m. Aquinas College Donnelly Center, 1607 Robinson Road SE. Public welcome. Free. graud.org. March 30 - Eco-Steward Invasive Buckthorn Removal: Kent Conservation District hosts invasive species information and volunteer removal. 9:30 a.m.-12:30 p.m. Rogue River Park, 6300 Belshire Ave. NE, Belmont. Free. kentconservation.org.

606 WEALTHY ST. SE GRAND RAPIDS, MI 49503 616.301.1885 WWW.ARTOFTHETABLE.COM

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Comedy & nightclub venues COMPILED BY TRICIA VAN ZELST

March 16

1/ FOUNDERS BREWING CO.: Large taproom features live music Thu. and Sat., plus Grand Rapids Jazz Orchestra on the first Sunday of each month. On March 16, soul-pop group The Right Now led by Stefanie Berecz performs at 9:30 p.m. 21+ only. Tickets are $5. 235 Grandville Ave. SW, 776-2182, foundersbrewing.com.

1/ The Right Now will perform at Founders Brewing.

2/ 20 MONROE LIVE: 2,500-seat venue hosts live music, entertainment and special events. On March 28, the New Zealand prop comic, busker, clown and mime Tape Face performs at 7:30 p.m. All ages welcome. Tickets are $30-$120. 11 Ottawa Ave. NW, (844) 678-5483, 20monroelive.com. 3/ TIP TOP DELUXE BAR & GRILL: Live music acts and DJs, plus Comedy Tuesdays. Rock and roll band Jesse Ray & The Carolina Catfish perform at 9 p.m. March 9. Ages. 21+. Tickets are $10. 760 Butterworth St. SW, 272-3910, Facebook.

& The Carolina Catfish

J. Gardella’s Tavern: Dance club Fri. and Sat. nights on third floor with DJs. 11 Ionia Ave. NW, 459-8824, jgardellastavern.com. Mixology: Lobby lounge overlooking downtown GR and Grand River has live music Fri. and Sat. nights and live jazz brunch on Sun. JW Marriott, 235 Louis St. NW, 242-1500, ilovethe jw.com/dining/mixology. Mojo’s: DJs and dance floor on second level Wed., Fri. and Sat., with dueling pianos show on main floor Wed.-Sat. nights. 180 Monroe Ave. NW, 776-9000, mojospianobar.com.

Back Forty Saloon: Line dancing and live country bands Fri. and Sat., DJs Thu. 48 W. Fulton St., 742-4040, thebackfortysaloon.com. Billy’s Lounge: Eastown bar and music venue hosts live music with emphasis on blues. 1437 Wealthy St. SE, 459-5757, billyslounge.com. The B.O.B.: The Big Old Building houses multiple entertainment options: live music Fri. and Sat. at Bobarino’s; DJs and dance ﬂoor at Eve on Fri. and Sat.; live music at House of Music and Entertainment (H.O.M.E.) ; stand-up comedy at Dr. Grins. 20 Monroe Ave. NW, 356-2000, thebob. com. Dr. Grins Comedy Club: Nationally acclaimed comedians perform Thu.-Sat. March 7-17, LaughFest. March 21-23, Andy Hendrickson.

March 28-30, Steve Byrne. Showtimes are 8 p.m. Thu.; 8 and 10:30 p.m. Fri. and Sat. Tickets are $5-$20. B.O.B., 20 Monroe Ave. NW, 3562000, thebob.com/drgrinscomedy.

Mulligan’s Pub: Bar and music venue in Eastown. 1518 Wealthy St. SE, 451-0775, facebook.com/mullig anspubgr.

Pop Scholars: Four-person comedy team performs improv show at 8 p.m. March 8 and 15. $12. Wealthy Theatre, 1130 Wealthy St. SE, pop scholars.com. The Pyramid Scheme: Heartside pub and live music venue. 68 Commerce Ave. SW, pyramidschemebar. com. River City Improv: Comedy improv team performs at 7:33 p.m. March 9 and 16. $12.50. Wealthy Theater, 1130 Wealthy St. SE. rivercityim prov.com. River Rock at The Grand River Hotel: Live music Fri. and Sat. and jazz brunch Sun. 270 Ann St. NW, 363-9001, thegrandriverhotel.com. Rocky’s Bar & Grill: Dancing every Fri., featuring DJs and live acts. 633 Ottawa Ave. NW, 356-2346, facebook.com/rockysbarandgrill.

Flanagan’s: Irish pub with live music from local bands on Fri. and Sat.; also live Irish music on Thu. and Sun. 139 Pearl St. NW, 980-0705, ﬂana gansgr.com.

Rumors Nightclub: Gay bar and dance club. 69 S. Division Ave., 4548720, rumorsnightclub.net. Stella’s Lounge: Drink features and live DJs every Fri. and Sat. 53 Commerce Ave. SW, 742-4444, stellas gr.com.

Grand Rapids Brewing Co.: Restaurant/taproom with live music Fri.-Sun. 1 Ionia Ave. SW, 458-7000, grbrewingcompany.com. Grand Woods Lounge: Restaurant/bar with dance ﬂoor hosts DJs and live music Fri. and Sat. 77 Grandville Ave. SW, 451-4300, grandwoods lounge.com. The Intersection: Four-bar concert venue hosts nationally known

One Trick Pony: Grill and taproom hosts live music 8-11 p.m. Thu. and Sat. Reservations accepted. 136 E. Fulton St., 235-7669, onetrick.biz.

2/ Tape Face

COURTESY SETH THOMPSON (TOP RIGHT); NATHAN PURCHASE/PSYCHEDELIC EYES PHOTOGRAPHY (LEFT); TAPE FACE (BOTTOM)

bands. 133 Grandville Ave. SW, 4518232, sectionlive.com.

3/ Jesse Ray

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ADVER TISEMENT

JOIN HUMANE SOCIETY OF WEST MICHIGAN FOR PAWS, CLAWS & CORKS on March 18. Guests will enjoy samplings of fabulous cuisine; tastings of fine wines, ciders and microbrews; and have opportunities to bid on amazing experiences and unique packages in the live and silent auctions. All of the funds raised benefit Humane Society of West Michigan in its mission to promote the humane treatment and responsible care of animals in West Michigan through education, example, placement and protection. This event takes place at DeVos Place and is sponsored by Meijer. Tickets are $100 per person and $1,250 per corporate table (reserved seating for 10). Additional corporate sponsorship opportunities are available. Purchase tickets and learn more about this event at pawsclawsandcorks.com.

COURTESY SETH THOMPSON (TOP RIGHT); NATHAN PURCHASE/PSYCHEDELIC EYES PHOTOGRAPHY (LEFT); TAPE FACE (BOTTOM)

THE 22ND ANNUAL BID FOR BACHELORS & BACHELORETTES takes place March 2 at the JW Marriott. This event is for couples, singles and groups. Friends & Families of Cystic Fibrosis (FFCF) recruited the finest eligible bachelors and bachelorettes who have put together amazing date packages to be bid on. They range from trips to local excursions. Doors open at 5:30 p.m. and the show starts at 6:30 p.m. Tickets are $30 in advance and $35 at the door. All proceeds from the event will stay here locally to help families dealing with cystic fibrosis on a daily basis. FFCF is an all-volunteer organization that focuses on the needs of families in West Michigan. Since 2003, FFCF has been assisting families with everyday needs to help ease their burdens. FFCF helps with medical bills, utility bills, dental bills, gym memberships, medical equipment, both mortgage and rent payments, propane for heating and more. Go to bidforbach.org for more information on the event or friendsandfamiliesofcf.org to learn more about FFCF.

YWCA’S OPEN CIRCLE LUNCHEON will be held from noon-1:30 p.m. March 18 at the JW Marriott. India Manns and Lonna Wiersma will serve as co-chairs. There’s no shortage of headlines in the local news that are relevant to the YWCA’s mission. Quite literally, these stories hit close to home and Open Circle 2019 reflects that. This year’s luncheon will focus on connecting locally to the Larry Nassar story and how we can support survivors in our own community. Mark your calendars and be a part of changing lives. Special thanks to title sponsor Mercantile Bank. Visit ywcawcmi.org for full event details and ticket information.

ARE YOU AN ENTREPRENEUR LOOKING TO START OR GROW YOUR BUSINESS? Then join Michigan Women Forward for Woman Up and Learn, an educational summit on business success, from 8:30 a.m.-3:30 p.m. March 1 at Davenport University. From planning and funding to launch and growth, Woman Up and Learn is designed for women with a passion for entrepreneurship. Session topics include marketing, finance, pitching and more. Hear firsthand from Candice Simons, president and CEO of Brooklyn Outdoor, how she turned a simple idea into one of Inc. Magazine’s fastest growing and most inspiring companies of 2018. MWF has funding and expertise to share. Tickets are $65 and student discounts are available. Registration is required. For more information and to register, visit miwf.org.

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THE WOMEN’S RESOURCE CENTER WILL HOST ITS 30TH ANNUAL PILLAR AWARDS LUNCHEON from 11:30 a.m.-1:30 p.m. March 14 at the JW Marriott. For 30 years, Women’s Resource Center has honored employers in West Michigan who are intentional and innovative in their efforts to improve workplace opportunities for women. The annual Pillar Awards Luncheon draws over 500 business and community leaders together to celebrate diversity in the workforce. As an advocate for working women, WRC honors progressive West Michigan employers who empower women at work with policies designed to recruit, retain and advance women in their workplace. These companies are “pillars” to working women and help WRC fulfill its mission to “equip women to achieve purpose, fulfillment and financial stability through meaningful employment.” All proceeds benefit Women’s Resource Center and its work to empower women and champion employment equality and diversity. Visit grwrc.org for more information and to get tickets.

THE WEST MICHIGAN CENTER FOR ARTS + TECHNOLOGY WILL HOST IBALL 2019 from 6-9 p.m. March 21 and share the community’s commitment to WMCAT’s collective work to provide equitable access to opportunity. iBall 2019 will transform 20 Monroe Live to a space where creativity is unleashed and opportunity is palpable. In the spirit of WMCAT, iBall 2019 will include live entertainment, high-energy WMCAT activities and a vibrant celebration of incredible honorees who embody imagination, innovation and inspiration — the hallmarks of WMCAT’s work. Carbon Stories, Gorilla and Mosaic Film Experience will be given the WMCAT Award for Imagination; Consumers Energy will receive the WMCAT Award for Innovation; and the WMCAT Award for Inspiration will be presented to a graduate of WMCAT’s Adult Career Training Program in honor of the late James C. Welch, WMCAT founding board chair. Ticket and sponsorship information can be found at wmcat.org/iball.

PLEASANT HEARTS FOOD PANTRY WILL HOLD ITS FIRST PETS ARE FAMILY FUNDRAISER from 7-9 p.m. March 21 at The Revel Center in Grand Rapids. Pleasant Hearts Pet Food Pantry is a volunteer- and donation-based 501(c)(3) nonprofit organization working to keep pets with their families at home and out of shelters. After two years in operation, the organization recently moved into its own space at 425 Turner Ave. NW. Tickets for the Pets are Family fundraiser can be purchased for $15 online or for $20 at the door. The event will feature live music from Grand Rapids-based band Left Hand Link, appetizers, desserts, a silent auction and stories from Pleasant Hearts clients. For more information, including tickets, visit the organization’s Facebook page or pleasantheartspetfoodpantry.org. Donations also are being accepted at pleasantheartsgr@gmail.com.

WANT TO SEE YOUR CHARITY/NON-PROFIT EVENT HERE? SEND YOUR EVENT DETAILS TO COMMUNITY@GRMAG.COM FOR CONSIDERATION!

2/1/19 9:33 AM

out & about SOCIETY / FACES / PLACES

Richard Dunham and Francisco Ines

Kim Carlson and Lori Bultinck Ann Dziedziula, Ian Chevrier, Helene Miller and Rachel Harley

James and Floria Bates

Steve and Norma Perry Sue VanPortfliet and Kelly Allen

CAPTURING THE ACTION AROUND TOWN:

snap shots

A VERY MERRY JINGLE JAM Benefitting Mel Trotter Ministries took place Dec. 19 at HOME at The B.O.B. The event featured live music, food specials and a raffle to help the homeless in Grand Rapids. The Pyramid Scheme hosted a Mental Health Benefit Show on Dec. 20 in support of the Mental Health Foundation of West Michigan. Western Michigan University’s Student Occupational Therapy Association organized the event. A New Year’s Eve Gala was held Dec. 31 in support of the American Legion Boat and Canoe Club.

Amy and Brian Christie

PHOTOGRAPHY BY JOHNNY QUIRIN (TOP); MICHAEL BUCK (BOTTOM)

Trinity Williams and Sherrie Gillespie

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Tammy Schafer with daughters Eternity and Trezure Griffith

Matt and Sarah Jones

Ryan Martinez and Grace Bender

Renee Paulin and Callie Rouwhorst

Delores McFarlane, Elaine Larson, Lesley Phillips and Mary Jo Gaffney

PHOTOGRAPHY BY JOHNNY QUIRIN (TOP); MICHAEL BUCK (BOTTOM)

Bill Larson and Debbie Rowe

Tracey Boerman and Jennifer Radaz

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after thoughts

Q:a

Jaime Counterman brings personal experience to new role at Ele’s Place

PHOTOGRAPHY BY MICHAEL BUCK

orn and raised in West Michigan, Jaime Counterman has been doing philanthropic work in the community for over a decade — most recently becoming director of Ele’s Place in Grand Rapids after serving on the community board as both a volunteer and co-chair. Ele’s Place is a nonprofit dedicated to providing support to grieving children and adolescents coping with the loss of a loved one. Counterman said it’s important for her to combine her professional work with causes that she supports. Having lost a family member as a child, Counterman is not only passionate but personally connected to the mission of Ele’s Place. Counterman is a graduate of Grand Valley State University and previously served as development officer of the Metro Health - University of Michigan Health Hospital Foundation. She is currently a leadership council member for the Grand Rapids Chamber’s ATHENA awards. BEST PART OF YOUR JOB? The best part is why I, and many of my colleagues, choose the sometimes challenging but infinitely rewarding nonprofit work … knowing that our actions help another person in a meaningful way. This is truly what fuels my fire and gets me up every day. WHAT ARE YOU MOST PASSIONATE ABOUT? I’m passionate about being present … whether that’s as a family member, as a professional or in service to our community, just showing up is half the battle! I’m also passionate about the use of exclamation marks, which is a constant editing struggle! FAVORITE WAY TO SPEND A SATURDAY IN GRAND RAPIDS? I love to eat and drink my way through GR. A morning mocha from Ferris Coffee & Nut, delicious breakfast fare with a friend at Real Food Café, a kiddo-friendly lunch at HopCat or the occasional date-night dinner and martinis with the hubs at Bistro Bella Vita. WHO INSPIRES YOU? My husband, Aron. He’s the person I never knew I needed but can’t imagine living without. He’s a fantastic dad, a supportive partner and I’m so grateful for the life we have created together. 96 GRMAG.COM \ MARCH 2019

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FRESH MORNINGS + TOASTY NIGHTS

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