Grand Rapids Magazine July 2020 by Grand Rapids Magazine

Drew Cooper & Anding DCA is an elite group of attorneys specializing in complex litigation. DCA recently secured a historic multi-million dollar settlement on behalf of survivors of sexual abuse which helped increase national awareness of institutionalized and culturally-normalized abuse. DCA’s commercial clients range from entrepreneurial start-ups to multi-billion dollar corporations. Across its diverse practice areas, DCA has a singular goal: Achieve optimal and Just Results for its clients.

Catastrophic Injury • Sexual Abuse Complex Commercial Litigation Consumer Protection • Lender Liability Civil Rights • Employment Law

Drew Cooper & Anding Aldrich Place 80 Ottawa Avenue NW Suite 200 Grand Rapids, MI 49503 Phone: 616.454.8300 dca-lawyers.com

We celebrate this honor with our employees. Blue Cross Blue Shield of Michigan, a 2020 Best and Brightest Companies to Work For ® in West Michigan Winner

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We are honored to be a recipient of West Michigan’s Best and Brightest award this year. Our gratitude goes out to each of our employees who helped us achieve this recognition. Now more than ever, your hard work and dedication to our members and the well-being of Michigan communities is greatly appreciated. Thank you.

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contents JULY 2020 VOLUME 57, ISSUE 7

FEATURES

CITY GUIDE FIN D O U T AB O U T GR ' S FO O D TR U C KS , S H O P P I NG CO R R ID O R S , H AP P Y H O U R S AN D MOR E .

56 EATING LOCAL

FA MILYOW N ED FA R MS S USTA IN T H EMS E LV E S AN D T H E CO MMU NI T Y.

EXCELLENCE IN NURSING OUR INAUGERAL EXCELLENCE IN NURSING AWARDS. BY CHARLSIE DEWEY AND ROBIN GOULD

P H OTO G R A P H BY T E R I G E N OV E S E

G R A N D R A P I D S M A G A Z I N E / J U LY 2 0 2 0

COVER PHOTO ISTOCK/PEOPLEIMAGES COVER ILLUSTRATION SHAUNA LYNN PANCZYSZYN

contents / july

every issue 8 91

editor's letter dining guide

A guide to the area's best eateries

112 gr gems

Discover the history of Grand Rapids' Blue Bridge

people + places

city

guide

voice

issues

profile

Archiving COVID-19; WMUCooley's Innocence Project Your guide to helping during COVID-19

Meals on Wheels volunteer Bruce Phillips Jr. Tackling hunger in Grand Rapids 2020 Michigan Notable Book Award Winner Susie Finkbeiner

look + feel

expert

style

wellness

home

Boost your immune system with these tips Gina VanTimmeren shares her top styles for summer Getting safer sleep with sleep apnea High-tech home solutions

food + drink

G R A N D R A P I D S M A G A Z I N E / J U LY 2 0 2 0

table

create

cheers

must-try

The Everyday Chef and Wife Roasted vegetable salad The Crushed Grape has been crushing it for a decade Introducing 9th St. Steaks

BOUTIQUE ASHLEY WIERENGA AUTHOR COURTESY SUSIE FINKBEINER CATERING COURTESY NATHAN ENGLISH PHOTOGRAPHY

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The house is elevated perfectly to maximize these views on over 3 acres with 140’ of frontage. TheMLS architecture is incredible with 458886 Exquisite waterfront home with outstanding, unobstructed sunset views of Lake Charlevoix. every inch designed to be eye-catching. The landscaping has been tastefully created by the owners consisting of many colorful The house isand elevated perfectly to maximize views over 3 acres with frontage. The architecture is incredible with perrenials strategically placed seagrass plants alongonthe waterfront side.140’ Theof kitchen isviews bright and lively with warm tones Exquisite waterfront home withthese outstanding, unobstructed sunset of Lake Charlevoix. every inch designed to be eye-catching. The landscaping has been tastefully created by the owners consisting of many colorful The living roomto has a fireplacethese and views a viewon that spans across the140’ lake.of The main-floor bedroom is peaceful Thethroughout. house is elevated perfectly maximize over 3 acres with frontage. The master architecture is incredible with perrenials and strategically placed seagrass plants along the waterfront side. The kitchen is bright and lively with warm tones and roomy, with a luxurious bath. Upstairs has three generously sized bedrooms, a loft sitting room, and a second laundry. The every inch designed to be eye-catching. The landscaping has been tastefully created by the owners consisting of many colorful throughout. living- room has aseagrass fireplace and a along view that the lake. The bedroom isspacious peaceful lower level isThe a haven family & game room, bedroom, and sauna.across An apartment overmain-floor theisdetached garage boasts perrenials and strategically placed plants the spans waterfront side. The kitchen brightmaster and lively with awarm tones and roomy, with a luxurious bath. Upstairs has three generously sized bedrooms, a loft sitting room, and a second laundry. The room, bedroom/office, kitchenette and bathroom. From private balconies to geometrical ceilings, this home is simply fantastic. throughout. The living room has a fireplace and a view that spans across the lake. The main-floor master bedroom is peaceful lower level is a haven family & game room, bedroom, and sauna. An apartment over the detached garage boasts a spacious and roomy, with a luxurious bath. Upstairs has three generously sized bedrooms, a loft sitting room, and a second laundry. The room, bedroom/office, kitchenette and bathroom. From private balconies to geometrical ceilings, this home is simply fantastic. lower level is a haven - family & game room, bedroom, and sauna. An apartment over the detached garage boasts a spacious room, bedroom/office, kitchenette and bathroom. From private balconies to geometrical ceilings, this home is simply fantastic.

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editor's letter / connect

COMMUNITY HELP

Designer RC Caylan has been sewing masks for places like Spectrum Health, Mercy Health, DeVos Children’s Hospital and more.

Summer in the city

Next issue

Summer might look a little different this year, but that didn’t stop us from putting together our annual City Guide. We are excited to share the best places in the city to eat, drink, shop, stay and stock up on grocery items. We also tapped Grand Rapids City Commission members Jon O’Connor, Joe Jones and Senita Lenear for suggestions on how to spend a weekend in their respective wards. Get out and support local businesses as much as you can this summer, they’ve been working hard to continue to serve their customers despite tremendous challenges. In this issue we also honor 12 nurses in 10 specialties as part of our new Excellence in Nursing awards. Grand Rapids is lucky to have strong nursing programs that are training top notch nurses to care for our community. These nurses utilize the newest care models, technology and more to keep us healthy. We thank all of the nurses in our community for their commitment and care. We also are lucky to have committed farmers in West Michigan. We visit three area farms to learn more about how they are growing crops, diversifying their business models and passing on the joy of farming to another generation. I definitely appreciate having a bounty of produce on hand for summer grilling and healthy beach snacks. Not everyone has access to healthy food in West Michigan, but one organization that strives to help people who have mobility challenges is Meals on Wheels. The organization delivers meals to qualifying recipients each week thanks to volunteers like Bruce Phillips Jr. Summer is a great time to get some sun while tearing through the pages of a good book. Local author Susie Finkbeiner will keep you busy. Pick up her 2020 Michigan Notable Book Award winner “All Manner of Things,” or her just published “Stories That Bind Us.” And if you want to look stylish while reading by the pool, Gina VanTimmeren, owner of Gina’s Boutique in Grand Rapids and Saugatuck, shares this summer’s fashion trends. Enjoy the sun.

Find out how local colleges plan to address the fall semester in our Education Issue, and hear from local freshmen about how they are preparing.

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.

On TV

Managing Editor Charlsie Dewey joins Shelley Irwin each month on WGVU’s “Community Connection” program to discuss what’s inside Grand Rapids Magazine. FEATURED CONTRIBUTOR

Charlsie Dewey Managing Editor, Grand Rapids Magazine

There are tons of ways to reach us. By mail: Editor, Grand Rapids Magazine, 401 Hall St. SW, Suite 331, Grand Rapids, MI 49503. Email: cdewey@grmag.com. Be sure to include your name, address and daytime phone number. @grmag @grmagazine @grmagazine Or follow us online at grmag.com or on social media:

G R A N D R A P I D S M A G A Z I N E / J U LY 2 0 2 0

Ann Byle is a professional writer for local and national publications, as well as author of “Christian Publishing 101” (2018) and “The Revell Story,” out this spring. She has co-authored books with a one-armed surfer and a gangbanger turned hiphop pastor. She currently is working on a book with a woman who was trafficked for 20 years.

EDITOR TERRY JOHNSTON MASK SEWING COURTESY RC CAYLAN CONTRIBUTOR BREE ROSE PHOTOGRAPHY

Covering Grand Rapids Since 1964

www.grmag.com | info@grmag.com Publisher: John Balardo | Associate Publisher: Jason Hosko

We asked our staff: You just heard back from that contest you entered months ago... what did you win?! A personal meet and greet with Josh Groban with VIP seats and a post-concert oneon-one hangout. SHAUNA LYNN PANCZYSZYN

Editorial Editor: Tim Gortsema Managing Editor: Charlsie Dewey Digital Editor: Tom Mitsos Editorial Intern: Robin Gould Contributors: Ann Byle, Jamie deGraaf-Tulisiak, Roni Devlin, Marie Havenga, Austin Langlois, Deidre Remtema, Tylee Shay, Pasha Shipp, Julie Tabberer, Tricia van Zelst Design Creative Director: Lindsay Emeigh Associate Art Director: Keagan Coop Contributors: Michael Buck, Bryan Esler, Teri Genovese, James Heimer, Stacy Feyer-Salo, Shauna Lynn Panczyszyn, Kelly Sweet Sales General Inquiries: Advertisingsales@grmag.com Advertising Director: Jenn Maksimowski Account Executives: Chelsea Carter, Jessica Laidlaw, Renee Looman, Craig R. Rich, Bri Rodriguez, Amanda Smiley Office Manager: Alisha Andres To Order Reprints: Receptionist – (616) 459-4545 Production Production Director: Jenine Rhoades Senior Production Artist: Robert Gorczyca Production Artist: Stephanie Daniel Advertising Coordinators: Danielle Szatkowski, Amanda Zwiren Advertising Designers: Christian Lott, Daniel Moen, Marcus Thompson, Amanda Zwiren

I won!? No way! I get to go to Hollywood and join Quentin Tarantino and his cast on the red carpet for the premiere of his newest film. They’ll even put me in the movie in a cameo role! A dream come true. BART WOINSKI

I won a genie that will grant me unlimited wishes. Preferably one that will make up fun songs, as well! TOM MITSOS

I won an all expense paid trip for two through all of France's wine regions!!! We will visit some of the oldest and most prestigious vineyards in the world, tasting both unique and familiar wine varietals. I'm so excited! RENEE LOOMAN

I just won the ultimate trip, all expenses paid, first class ticket to the planet Mars. This girl is taking social distancing to a whole new level! JENINE RHOADES

Web Digital Strategy Director: Nick Britsky Web Project Lead: Matthew Cappo Web Project Assistants: Mariah Knott, Luanne Lim, Bart Woinski IT IT Director: Jeremy Leland Circulation Director Of Audience Development: Michelle VanArman Circulation Manager: Riley Meyers Circulation Customer Service: (866) 660-6247 Marketing Marketing & Events Director: Mary Sutton Marketing & Events Manager: Andrea Straw Marketing & Events Intern: Brady Mills Digital Marketing Coordinator: Asia Jones

One day without having to hear the phrase COVID-19! KATHIE GORECKI

Administration Director Of Business Operations: Kathie Gorecki Publishing Coordinator: Kristin Mingo Accounting Associates: Natasha Bajju, Andrew Kotzian, Katie West Published By Gemini Media, LLC CEO: Stefan Wanczyk | President: John Balardo

We help you celebrate. Grand Rapids Magazine (ISSN 1055-5145) is published monthly by Gemini Media. Publishing offices: 401 Hall St. SW, Suite 331 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. POSTMASTER: Send address changes to Grand Rapids Magazine, 401 Hall St., SW, Suite 331, 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.

Tuesday-Friday 10-5 Saturday 12-4 978 Cherry St SE, GR MI (616) 459-5075 www.metalartstudioinc.com Park free in our lot! GR M AG .CO M

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people+places THE GUIDE TO YOUR CITY

Meals on Wheels volunteer Bruce Phillips Jr. helps out in the community.

Serving up donations VOICE

page 14

Â» PLUS: 2020 MOST NOTABLE BOOK AWARD WINNER SHARE YOUR COVID-19 STORY TACKLING HUNGER

P H OTO G R A P H BY M I C H A E L B U C K GR M AG .CO M

people + places / city

WMU now on Netflix In 1994, Kenneth Wyniemko was wrongly convicted of criminal sexual conduct, breaking and entering, and armed robbery in Clinton Township, Michigan. After serving several years in jail, the Western Michigan University Cooley Law School Innocence Project took up his case, and on June 17, 2013, with assistance from attorney Gail Pamukov, Wyniemko’s conviction was overturned and all charges were dismissed by Macomb County prosecutors. Wyniemko’s story is part of a new documentary on Netflix, “The Innocence Files,” a nine-episode documentary that shines a light on the personal stories behind eight wrongful convictions.

CITY

Archiving COVID-19 The Grand Rapids Public Library and Grand Rapids Public Museum are asking the community to share their COVID-19 stories. GRPL is collecting digital submissions at grpl.org/covid-19-stories/. The library said anyone is welcome to participate by simply filling out the form on the website. Most of the questions are optional and people can answer what they are comfortable with. Participants also can share images, audio or video. “We usually think of our history as something in the past, but right now it’s clear that we’re living through a historic moment,” said Julie Tabberer, GRPL. “Sharing our own stories can help us process some of the rapidly changing emotions we’re feeling. Hearing about other people’s experiences is powerful. I hope it builds empathy in our community and encourages us to provide real, tangible support to our neighbors.” GRPM is collecting digital submissions of community stories, videos and photos 12

G R A N D R A P I D S M A G A Z I N E / J U LY 2 0 2 0

related to COVID-19 to “ensure the local pandemic experience is documented for future generations.” “We want to do our part in making sure that we’re documenting history as it happens, especially since this pandemic has dramatically shifted life for the people of West Michigan and beyond,” said Alex Forist, GRPM’s chief curator. “We hope to collect a variety of stories from community members so we can accurately portray what life was truly like during the pandemic, while also creating an archive for future generations to remember this time.” Once it is safe to do so, the museum will begin collecting objects related to the pandemic as well. From products and signage made by local businesses, to homeschool lesson plans and grocery lists, the museum hopes to document everyday life during this time. To submit a story, video or photos, visit grpm.org/collections and click “submit.”

Ken Wyniemko (above) with WMU-Cooley’s current IP Director Marla Mitchell-Cichon. (Below) Ken after a hearing for compensation in Lansing.

COVID-19 ISTOCK/ZSTOCKPHOTOS WMU COURTESY SEYFERTH PR

people + places / guide

GUIDE

Your guide to helping during COVID-19 Domestic violence increased during the pandemic and stay home orders. BY CHARLSIE DEWEY

It’s been reported that domestic violence is on the rise in West Michigan as a result of COVID-19. With more women than ever needing help at this time, a great way to contribute is through a financial donation to one of these organizations: YWCA and Resilience: Advocates for Ending Violence. “At the YWCA, we've been working hard to make sure survivors know we are still here for them during this time — with shelter and rape exams available on-site and our other services, like counseling, legal advocacy and safety planning available via phone or video,” said Charisse Mitchell, CEO of YWCA West Central Michigan. From financial contributions to donations of cleaning wipes and more, find out how you can help at ywcawcmi.org/covid19.

DRAG SHOW COURTESY ILLUSTRATION ISTOCK/NADIA_BORMOTOVA MI DRAG BRUNCH

“We have been able to find alternative ways to safely and confidentially shelter survivors." Christina Scarpino

Resilience: Advocates for Ending Violence is seeing a 66% increase in the number of folks seeking safe shelter for themselves and their children through its Safe Nights program, according to Christina Scarpino, development director for Resilience. The organization had to cancel its 28th Annual Reach Gala and Auction, which typically raises up to $90,000 each year. “We have been able to find alternative ways to safely and confidentially shelter survivors. This has come with added expenses on top of funding our existing shelter,” Scarpino said. A contribution to the organization’s Safe Nights program can help. A gift of $76 covers the cost of one night for one person in the safe shelter or $532 covers a 7-day shelter stay. The organization also provides therapy and case management services. “The agency continues to operate with all programs. Thanks to our donors, we are still hosting groups, therapy and housing,” Scarpino said. “Case managers are still meeting with their caseloads and we are accepting new clients as well.” Visit resiliencemi.org/safe-nights/.

GR M AG .CO M

people + places / voice

VOICE

Feeding homebound seniors Bruce Phillips Jr. loads a car for Meals on Wheels during COVID-19 pandemic.

Meals on Wheels volunteer has spent over two decades helping. BY ROBIN GOULD

// PHOTOS BY MICHAEL BUCK

Grand Rapids Magazine spoke with 45-year-old Bruce Phillips Jr. about his 23 years of volunteer work with Meals on Wheels, 2900 Wilson Ave. SW. Meals on Wheels has been serving the Grand Rapids area since 1984 and continues to assist homebound seniors within the community. While COVID-19 presented challenges, the organization has continued its work, helping homebound individuals. How long have you been involved with Meals on Wheels? I’ve been volunteering for Meals on Wheels since 1997. I started when the program was at 1279 Cedar St. NE, behind the Ronald McDonald House.

"In 1997, Meals on Wheels provided me with a volunteer opportunity, and I have been here ever since." Bruce Phillips Jr.

What are your duties as a volunteer? I have done the dishes in the kitchen area. I have also ridden with the truck driver and helped deliver meals to different sites. For the past 12 years, I’ve been volunteering at the Meals on Wheels food pantry. At the pantry, I assist clients with their groceries and bring their food to their cars. I also help stock the shelves and clean areas inside the building. How did you get involved? I had a horrible car accident in 1996 where I suffered a traumatic brain injury. I was in a coma for seven weeks at the hospital and then I spent three months doing rehab at Spectrum. I needed to learn how to talk, walk and function again. I continued my rehab at Mary Free Bed. After my time there, I was sent to Hope Network, where I continued my rehabilitation and eventually started living independently again. In 1997, Meals on Wheels provided me with a volunteer opportunity, and I have been here ever since. Who does Meals on Wheels serve? Meals on Wheels serves seniors 60 years and older who reside in Kent and Allegan counties. It provides home delivered meals, groceries from food pantries, in-home health assessments, lunches at dining centers and fresh produce vouchers to select candidates during the summer months.

G R A N D R A P I D S M A G A Z I N E / J U LY 2 0 2 0

How does Meals on Wheels operate? Meals on Wheels produces nutritious meals for homebound seniors that are frozen and re-heatable. After the meals are produced, they are sent with volunteers and staff drivers on 65 routes to be delivered three days a week. The amount of meals a senior receives depends on their situation. A health assessment is given to each senior after they register to receive meals. For the pantry, the food is ordered and delivered to the pantry from several different vendors. A senior can shop twice a month to receive groceries. Meat, dairy, produce, dry, canned goods and bakery are some of the items they can receive. Each month, a senior can save $150 on their grocery budget by visiting the pantry. Meals on Wheels also produces shelf stable emergency meal packs to be used in case of an emergency situation, serving many areas in Michigan. How has Meals on Wheels been helping during COVID-19? Meals on Wheels has continued to operate through the COVID-19 pandemic. We have home delivered meals and pantry programs both continuing to operate. How can the public help with Meals on Wheels? The best thing the public can do right now is to either give financially or donate shelf stable food (primarily canned protein items). Visit mealsonwheelswesternmichigan.org. Editor’s note: This interview has been edited and condensed for space and clarity.

Bruce Phillips Jr. has spent 23 years volunteering with Meals on Wheels. He currently helps out in the food pantry.

GR M AG .CO M

people + places / issues

G R A N D R A P I D S M A G A Z I N E / J U LY 2 0 2 0

ISSUES

A better food system Partners collaborate to improve awareness. BY ANN BYLE

// ILLUSTRATION BY JAMES HEIMER

Access to healthy food and meeting hunger needs in Kent County are interrelated, deep, wide and complex problems, neither easily nor quickly solved. But they are problems being addressed head-on by a swath of nonprofits, government entities and convening partners eager to create food systems that are fair and accessible to all. “When we talk about food insecurity or hunger, we try to look at ways our community members are empowered around food access and good food,” said Wende Randall, director of the Kent County Essential Needs Task Force (ENTF). “We lack ability for people to structure and make choices around how they access food and the types of food they access.” In layperson’s terms, the struggles revolve around how to get good food and the options when food is available. Are grocery stores accessible in the neighborhood? Do stores offer fruits, vegetables and other healthy options? What foods do pantries offer and is that food healthy? Is the food culturally appropriate for a particular area? Are SNAP and Double Up Food Bucks (DUFB) programs accepted? Is food sourced from local growers, which keep those growers in business and benefits the Michigan economy? These questions and more are at the forefront of ENTF and its partner organizations. ENTF is a “convening partner,” meaning it doesn’t provide direct services but provides space for those that do to come together and look at how local systems are structured to address the root causes of issues such as hunger and food insecurity (visit entfkent.org). Its “guiding star” is the Good Food Charter, which states, “All Kent County residents are food secure with access to fair, green, affordable and healthy food.” One of the larger players in the food systems arena is Access of West Michigan, which cultivates system changes to promote a thriving food community for all people. Access’s Good Food Systems initiative addresses food access, health and justice through piloting affordable retail food markets (called Fresh Markets) and vegetable prescription programs at local nonprofits and clinics. In addition, Access houses a Pantry Resource Center network and helps those organizations “move toward more innovative, just and equitable neighborhood-based food solutions” (visit accessofwestmichigan.org). “We want to leverage solutions that benefit the environment and invest in Michigan’s agriculture sector, which supports small local farms and creates a more resilient economy,” said Emma Garcia, co-director of Access of West Michigan. “We help nonprofits open their own Fresh Market to serve their low-income neighbors by offering them affordable choices.” Five nonprofit organizations operate affordable retail food markets, which include North Kent Connect, The Other Way Ministries, The Pantry, UCOM and SECOM Resource Center, with Access launching a sixth site this year. The markets accept SNAP and DUFB (dollars spent on Michigan-grown produce are doubled, as in PRODUCE ISTOCK/ALEXRATHS

Food as medicine One result of attention to food systems is increased awareness of food as medicine. “There is an economic impact of poor health on a community,” said Wende Randall of the Essential Needs Task Force. “We are thinking about food as a way of healing our physical and mental health.” She points to foods used to help ameliorate lead contamination and meals prepared specifically for those going through chemotherapy or radiation that can help negate side effects. Refresh Now is a food prescription program piloting this summer designed to improve health for those with chronic diseases or associated risk factors such as Type 2 diabetes, cardiovascular disease, cancer and major mental health disorders. Two clinics will prescribe fresh produce and provide vouchers that can be redeemed for fresh fruits and vegetables at any of Access of West Michigan Fresh Markets or participating local grocers. For more information on eligibility and partner sites, visit accessofwest michigan.org. “Incorporating food into medical arenas isn’t just for people with certain kinds of insurance or means,” Randall said. “We should view this from the perspective of being for everyone.”

spend $20 get $20) to incentivize users to shop there, as does the Meijer-owned Bridge Street Market, SpartanNash Stores and many local farmers markets. “Why only have a food pantry, which fits just some of the people served?” asked Garcia. “Some people want a place to source food for themselves that they couldn’t afford in regular stores. We need better and more sustainable ways to get good food into the hands of people who don’t want to use food pantries or a charity food system.” Kent County has strengths in its food systems, thanks in part to Michigan’s agricultural diversity and creativity. “Michigan is second in the nation after California in the most diverse crop offerings; we have incredible abundance,” said Garcia. “There is also a lot of innovation in yearround growing, and a lot of farm incentive programs at a state level through the Michigan Good Food Charter.” Another strong point is the shift by many food resource centers from simply supplying food to offering dignity and healthy choice. Pantries and other food sources have had the hard conversations to move donations away from sweets and pastries from retailers to encouraging donations of proteins and fresh produce. “This can be a risky conversation for a pantry because so much is structured around charitable giving,” said Randall. “The courage to have these conversations has shifted access to healthy foods, which is important to the overall health of the community.” Partner organizations also have expanded beyond sharing food to growing their own food and sharing ideas for using that food via cooking and food preservation classes. Urban Roots, UCOM and Our Kitchen Table are prime examples. Food system change isn’t without struggle. One of the biggest is the stereotypes that go along with food insecurity. “The assumption is that people who need food support or rely on external supports don’t care about what they eat and are lucky to get what they can,” said Randall. “It’s the mindset that any food is better than no food.” Garcia agreed. “So many free food sites have operated from the cheap-is-best mentality. But that scarcity mentality keeps them from seeing the value of sourcing local food,” she said. Change is “about education in food systems overall,” said Christina Swiney, co-director of Access. GR M AG .CO M

Notable reads PROFILE

"All Manner of Things" takes a look at West Michigan during the Vietnam War era through one family's story.

“All Manner of Things” was selected as a Michigan Notable Book. BY ANN BYLE

Susie Finkbeiner has been and always will be a library person. She visited the Capital Area District Library as a youngster — usually riding the bus to the downtown branch — and visits the Gaines Township branch of Kent District Library two or three times a week with her family. Now she gets to visit libraries around the state as winner of a 2020 Michigan Notable Book award for her novel “All Manner of Things,” published by Grand Rapids-based Revell, a division of Baker Publishing Group. “There are certain awards and accolades that I never thought possible as a writer in the inspirational market, so it was a great honor to be recognized by the Library of Michigan,” said Finkbeiner, who lives in Wyoming and grew up in Lansing. “All Manner of Things” is set in the fictional West Michigan town of Fort Colson in 1967. Annie Jacobson and her family must contend with her brother Mike being deployed in Vietnam; while he’s gone they have a reunion with their father, who has been gone for 13 years. It’s a tale about grief and hope and how those seemingly contrasting things can live together. 18

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TABLE ISTOCK/TARIK KIZILKAYA BOOK COVER COURTESY SUSIE FINKBEINER

people + places / p ofile

“West Michigan in the 1960s was very different from other places,” Finkbeiner said. “There weren’t hippies and the sexual revolution. It was still a stronghold of idealism in the midst of so much upheaval with the war and demonstrations going on. I set the novel in Michigan because I’m a proud Michigander.” Finkbeiner’s writing career started in the snippets of time between washing bottles and changing diapers for her daughter, now 13, and twin sons, 12. Her first novel, “Paint Chips,” was released in 2013 with WhiteFire Publishing, and soon after her second, “My Mother’s Chamomile” was published. “Both of those were a risk for a small Christian publisher because they were not romances and instead were on harder subjects,” said Finkbeiner. “But they got the attention of Kregel Publications, which picked up ‘A Cup of Dust.’” Kregel released “A Cup of Dust” in 2015 and sequels “A Trail of Crumbs” and “A Song of Home” in 2017. All three follow the life of Pearl Spence in Dust Bowl Oklahoma and her move to Michigan as Pearl realizes what home really is. “Writing has been a very strange journey, not at all how I would have expected it to be,” said Finkbeiner. “You watch a movie about a writer, and they get a book contract, and all of a sudden everything changes. They have money, they write in a cabin, they get a movie contract.” She describes her career as a “slow burn,” with her readership growing over time. “Writing is when I feel most like myself, when I know I don’t have to impress anyone because it’s just me and the page,” she said. “It’s a way of processing, of figuring out the world. But it’s strange I do it through fiction, writing fictional characters delving into and confronting something emotionally and relationally.” Her main writing companion is coffee. “I usually write when the kids are in school. I like to sit at the table and look out my window at the birdfeeder, though sometimes I work at Baker Book House when the scenes aren’t so intense. It’s nice to have a change of scenery and someone to make coffee for me,” she said with a laugh. Her advice for new writers is about rejection: “Rejection is not the end of things; it’s a step you’re going through. It’s painful and it stinks, but it will build you into a stronger person in the long run.” PORTRAIT BREE ROSE PHOTOGRAPHY BOOK COVERS COURTESY PUBLISHERS

Susie Finkbeiner

Several other West Michigan authors won 2020 Michigan Notable Book awards:

Erin Bartels, author of “We Hope for Better Things” (Revell, a division of Baker Publishing Group), lives in Lansing.

Abra Berens, author of “Ruffage: A Practical Guide to Vegetables” (Chronicle Books), lives in Three Oaks in southwest Michigan.

“Writing is when I feel most like myself, when I know I don’t have to impress anyone because it’s just me and the page.” Susie Finkbeiner

For this Notable Book winner, being published wasn’t the dream. “The dream is getting to write even if it’s an hour a week or doing one book in a whole life. Publication is nice and enables you to write, but getting that big contract can’t be your only reason to write. Write for the joy of it.” Her second novel with Revell, “Stories That Bind Us,” was released in June and a third novel is due July 15, this one set around the events of April 1975 when the U.S. government airlifted 3,000 Vietnamese children to the United States, Canada and Australia for adoption. “There was so much going on in our world in 1975. I was immersing myself in day-to-day events to inform what my characters were going through,” said Finkbeiner. “One of the nice things about writing mid-20th century fiction is that everything is online. And people are alive who remember that time.” For information on Michigan Notable Books and rescheduled author appearances, visit michigan.gov/libraryofmichigan/ or author websites.

Pamela Cameron, author of “Sport: Ship Dog of the Great Lakes” (Wisconsin Historical Society Press), lives in Kalamazoo.

Brian G. Gilmore, author of “Come See About Me, Marvin” (Wayne State University Press), teaches social justice law at Michigan State University. GR M AG .CO M

Do what you can to shop local first. Every dollar you spend locally will help open doors of local businesses and support jobs in our community.

Share on social media how you are safely open for business using the hashtag #OpenForBusiness and Grand Rapids Magazine will reshare your posts. Shop safely. Follow our local health guidelines and respect others around you.

look+feel KEEPING YOUR MIND AND BODY HEALTHY

HOME

High-tech home page 28

Â» PLUS: GINA'S BOUTIQUE BOOSTING YOUR IMMUNE SYSTEM SLEEP APNEA AWARENESS

New technology meets your home theater needs without all those cords and boxes. P H O T O G R A P H C O U R T E S Y R E S C O M E L E C T R I C A N D I N T E G R AT I O N GR M AG .CO M

look + feel / expe t EXPERT

Rx: Prevention

Boost your immune system to prevent illnesses. BY ROBIN GOULD

“It is easier to prevent diseases than to cure them,” said Dr. Tammy Born, D.O. Born has owned and operated Born Preventive Health Care Clinic, 3700 52nd St. SE, for the past 33 years. The clinic is focused on preventive medicine and on “patient care and providing access to medical science and information that has not yet been fully incorporated into conventional medicine.” The practice focuses on health alternatives and individual patient plans. “I only hope that we begin a new generation of caring for our bodies and continue to encourage people to fix them,” Born said. She shared some tips on how to boost your immune system and reduce your risk of developing a chronic health condition or illness.

Diet “Let food be your medicine,” she said. Essentially, what you put in your body matters for short- and long-term health benefits. Eating healthy foods strengthens your immune system and makes it easier for your body to fight off viruses and illnesses that arise. It is important to take care of your body during sickness, but it is even more essential to do so when you are healthy, she said. Starting a healthy diet can seem scary, but Born shared a tip to make it easier: “Start with your favorite fruits and vegetables, add in lean proteins and allow yourself 5% of your favorite dessert or snack.” 22

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Nutritional supplements There are many different supplements that people need depending on their nutritional deficiency. The common types Born often prescribes are a multivitamin, omega-3 supplement and vitamin D, because we lack sunshine in Michigan. When patients come into the clinic saying they do not feel well, the first thing Born does is check their nutritional levels for imbalances through a urine test or blood sample. It is common for people to have a deficiency of some sort, and once the patient is put on the correct supplement program Born said they almost always feel better.

Nutritional IVs Born also offers nutritional IVs at the clinic. Intravenous therapy delivers “nutritional vitamins, amino acids, minerals and other nutrients” directly into a vein. It is quicker than supplements because it bypasses the liver’s first-pass metabolism. Born said many Lyme disease sufferers and people who have had mono, chemo or are on antibiotics tend to benefit from a nutritional IV because it quickly puts all the nutrients back into your body to assist your immunity and gain control of the sickness. Nutritional IVs also can be effective for individuals trying to stay healthy, especially during cold and flu season.

"I only hope that we begin a new generation of caring for our bodies and continue to encourage people to fix them." Dr. Tammy Born, D.O. DIET ISTOCK/FCAFOTODIGITAL SUPPLEMENTS ISTOCK/APOMARES IV ISTOCK/FG TRADE DOCTOR COURTESY DR. TAMMY BORN

Ginger Baxter is the founder and lead listing agent of Ginger Baxter Group at Keller Williams Realty North. Ginger leads a team of highly experienced buyer’s agents. Her genuine passion for hard work and the high priority she places on customer service and family values has helped guide her team towards success. With GBG’s dedication for real estate and their goal of building lifelong relationships with their clients they have been recognized as one of the top agents in Grand Rapids. The entire team strives to act with integrity and aims to exceed

their client’s expectations when assisting them with all their real estate needs. Their mission is to be recognized by the community as being respectable, reliable and deliver the best results when walking side by side with their clients through the buying and selling process. “Ginger Baxter and her team of amazing agents are fantastic. They take wonderful care of their buyers and go above and beyond to find the perfect neighborhood, lot or home. I would highly recommend them.”

Keller Williams Grand Rapids North 3237 Platinum St., Grand Rapids, MI 49525 ginger@gingerbaxter.com 616.437.0559 www.gingerbaxter.com www.gingerbaxtergroup.com

BrInGiNg DrEaMs To LiFe, OnE KeY At A TiMe

STEVE Grilley, Broker/Owner, Realtor and Team Leader 616.403.0460 | steveg@fivestarlakeshore.com | team131west.com 297 Douglas Avenue, Holland, MI 49424

look + feel / style

STYLE

Summer style Gina VanTimmeren shares what’s hot this summer. BY CHARLSIE DEWEY

Gina’s Boutique sits in the heart of downtown along Monroe Center not far from Rosa Parks Circle. This hot spot ensures plenty of foot traffic and browsing for the store, which has been in business for just over 15 years. A second Gina’s Boutique opened in Saugatuck in May 2019. Gina VanTimmeren, owner of both locations, has had an eye for fashion since she was a teenager watching the television series “90210” and coveting the characters’ clothing. She studied fashion merchandising and design in college and completed an internship in London as part of her studies. “That was really the first time I was exposed to boutiques. I loved the charm and level of service they offered. I guess you can say that is where the dream came alive,” she said. Gina’s Boutique offers the latest trends from Los Angeles and New York, while also being conscientious of shoppers’ pocketbooks — VanTimmeren said she tries to keep item prices under $100. VanTimmeren shared some of the trends she expects to see this summer as well as a bit about her own style.

Gina's Boutique (bottom photo) is inspired by Gina VanTimmeren's (top photo) time studying in London.

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Tell me a little about your personal style. How has your style evolved since opening Gina's Boutique? Surprisingly, I’m a minimalist. I think people always assume I must have a lavish wardrobe, but I keep it simple. As of late, I find myself going for comfort. I wear a lot of our SPANX leggings and oversized tops. I have a 3-year-old daughter, so I am in a phase in life where I am usually busy playing with her and want to be comfortable. For a date night, my go-to outfit is distressed jeans (my favorite brand in store is our Pistola line), high heels and a fun top or bodysuit.

What is one of your favorite summer wardrobe pieces? A maxi dress. They are easy to dress up or down and you can still run around with the kids in them! What is your go-to “stay home, stay safe” outfit or favorite piece you relax in? My go-to comfort outfit is joggers and an oversized hooded sweatshirt I have from my brother, who passed away a few years ago (and) is my favorite piece. It is super cozy and makes me happy to have a little piece of him with me. Clothing is so much more than some people realize. Many items in our closets are a scrapbook of our life.

"Clothing is so much more than some people realize. Many items in our closets are a scrapbook of our life." Gina VanTimmeren

Any must-have pieces people should look for this summer? I think dusters are great for the summer. They are a great piece to throw on with denim shorts and a tank and also perfect to throw on over your swimsuit.I like anything versatile.

Assuming we get to leave our houses eventually, what are some of the popular styles or pieces you expect to see this summer? Polka dots, pleats, neon, feminine styles, billowy maxi dresses, suiting (shorts with matching blazer). Also, a push for sustainable garments. Is there anything else you'd like to add? I would just like to encourage people to shop local when they can. It is more important now than ever. I am honored to serve such an amazing community and there is no doubt that if I make it out of this, it will be because of them.

PORTRAITS, BOUTIQUE ASHLEY WIERENGA

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look + feel / wellness

WELLNESS

Sleep safely Untreated sleep apnea can have serious health consequences. BY MARIE HAVENGA

On their first date, time accelerated for John and Mary Schaff. They knew they were meant to be. “We talked so long that by the time I looked around, the wait staff were wiping down tables and turning over chairs,” Mary said. “Even after decades of marriage, he would still call me from work five or six times a day just to chat.” But the phone calls abruptly ended on April 6, 2015. Forever. Mary was visiting their daughter in Colorado. She called John that morning to check in. No answer. No worries. She thought he probably was out walking the dog. She phoned again later. Still no answer. “That's when I called our son to go and check on his father,” Mary said. That's when her life changed forever. Because John's had ended. “John had died earlier that morning,” she said. “The EMTs told us that he suffered a sudden cardiac arrest, but only after letting the dog out, making breakfast and cleaning up the dishes. His death was the result of complications related to untreated sleep apnea. He was 57 years old and healthy in every other way. The only thing worse than losing John, is knowing that had he been diagnosed sooner and gotten the help he needed, his untimely death likely could have been prevented.” Chris Morgan, M.D., medical director for Mercy Health Saint Mary's Sleep Center, said obstructive sleep apnea is a serious condition that affects about 25 percent of adults between the ages of 30 and 70. The scary part? Up to 90 percent of people are undiagnosed, according to Morgan. “Patients may experience excessive daytime sleepiness, snoring, stopping breathing during sleep, insomnia, excessive nighttime urination, awakening with a dry mouth or sore throat, morning headache, high blood pressure and nighttime sweating,” he said. Risk factors include obesity, family history, high blood pressure, heart or lung disease, diabetes and stroke. Moderate cases may improve by avoiding 26

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"I realize the [scheduled sleep] test itself may not have saved his life, but it would have been a start." Mary Schaff

The scary part? Up to 90 percent of people are undiagnosed. Chris Morgan, M.D.

Mary and John Schaff shared many happy years before his passing due to sleep apnea related complications.

alcohol and sedating medications at bedtime, according to Morgan. Severe cases may require a continuous positive airway pressure (CPAP) machine or surgical intervention. “Most treatments for sleep apnea are generally non-invasive and safe,” Morgan said. “There are many options for treating sleep apnea now, so please discuss symptoms with your doctor to keep yourself healthy.” Don't wait if you or your spouse sense something is off. Sleep apnea risk increases with age. Mary suspected something, beginning when John was in his early 40s. “John had always snored, but it never alarmed me, until one day when his snoring intensified and there was an abrupt silence from his side of the bed,” she said. “I counted the seconds ticking by. Alarmed, I shouted, 'John, wake up!' Startled awake, he said, 'what?' I told him he was snoring and that he had stopped breathing. He reassured me he was fine as he rolled over and went back to sleep.” Mary continued to express concerns. John downplayed them. “As time went on, this scene became almost a nightly occurrence,” she said. “I wanted to believe John was right and that there was no reason to worry. When John went to his doctor, all the tests on his blood and heart came back normal. There was a disconnect between what he was experiencing while he was sleeping and his general good health.” Eventually, John, like a certain Snow White dwarf, struggled to stay awake. “As the years passed, John began having trouble staying awake during the day,” Mary said. “He started to fall asleep in church, watching TV or at his desk. I was startled the first time he dozed off at the wheel.” John died two days before his scheduled sleep test at a local medical facility. “I realize the test itself may not have saved his life, but it would have been a start,” Mary said. “It would have been the beginning of his using either a CPAP or BiPAP machine so he could breathe again, to be able to sleep deeply through the night and start to heal his heart. A new beginning of a life where he could lose the weight, stop feeling tired and meet his first grandchild — a baby girl born six months after his death. It might have even been the start of another three decades for us to be together ... to continue talking about everything and nothing.” THE SCHAFFS COURTESY MARY SCHAFF

GRAND RAPIDS MAGAZINE

LAUNCHES NEW DIGITAL ADVERTISING SERVICES

Grand Rapids Magazine has some exciting news!

Grand Rapids Magazine now offers a full-service suite of digital services including: • Google Display and Programmatic Advertising • Paid Social Media Advertising • Search Engine Optimization (SEO) • Search Engine Marketing (SEM) • Website Remarketing • Video and OTT Advertising • Digital Radio Advertising • Custom Email Marketing • Digital Consultation

These new initiatives will serve as the perfect complement to the digital advertising options currently available on grbj.com and branded social channels reaching our fast growing digital audience. Our team stands ready to consult with you to customize a digital strategy that will • Stand Out • Improve ROI • Deliver Speciﬁc Measurable Results Reach out to us today for a complimentary needs assessment and we’ll discuss how to get you started on your new digital marketing journey

Contact Jenn Maksimowski, Advertising Director at jennm@geminipub.com or 616.459.3210

look + feel / home

“The homeowner’s preferences for technology integration is the biggest variable in every project.” Drew Terwee

HOME

Beautifully integrated Tips for creating a high-tech home. BY DEIDRE REMTEMA

Never before in our lifetime has technology played a more important role in our homes than right now. A well designed plan for technology in the home is not for show, it is a genuine part of our everyday lives. As we design homes for our clients, understanding how people live every day is the most important step in developing a plan for technology. A good team that includes the interior and architectural designer, builder and an electrical and technology system provider lays the foundation for the most efficient, integrated and problem-free plan. Every homeowner has personal preferences for how much technology they want designed into their everyday lives. From lighting, cameras, shading and audio visual to networking and electrical controls, the plan starts with understanding individual priorities and lifestyle. A solid foundation Frustration starts when a home’s infrastructure is too weak to support how the homeowner uses technology on a daily basis. “For the modern home, the foundation and most important aspects are the wiring infrastructure and professional grade networking,” explained Rich Conklin of ResCom Electrical & Integration. “The average Wi-Fi from your internet provider only supports eight to 10 devices before services degrade. Professional grade networking is scalable for thirty to hundreds of devices, eliminates dead spots in the home and has a higher level of security. “Our lives are currently internet access driven and will only get more so in the future. Working from home, video chat, streaming services and home controls use data, so having the highest bandwidth and most robust network hardware are crucial.” 28

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Stylishly position your television and sound bar (left), while disguising elements such as cables snd source boxes with a custom media frame (above).

MEDIA FRAME COURTESY RESCOM ELECTRICAL & INTEGRATION

Hidden in plain sight The beauty of a home includes thoughtful layout and personalization. Technology is meant to complement and not detract from the interior design and architectural layout. Working with a designer to visually hide all components, video sources, audio visual gear, etc. into furniture, built-ins or closets helps cut down on clutter. Paying attention to the dimensions of new components and locations when laying out furniture and storage is important in making sure everything fits as desired. Technology in the home is part of everyday life and most people want to have it hidden and seamless. “Apps on a smartphone or tablet eliminate the need for unsightly in-wall controls and keypads,” Conklin said.

Every homeowner has personal preferences for how much technology they want designed into their everyday lives.

A Michigan tradition Cottages, cabins and lake homes are a longstanding Michigan tradition. For generations, families have gathered to enjoy nature and outdoor sports at second homes. Family time and gathering with friends is an important value in our beautiful state and technology is even more important for these getaway retreats. Some of us can remember a time when second homes were so removed from everyday life, they did not even have a landline! Now, work, school and play are highly accessible wherever we go. “The most important thing to consider for technology at a vacation home, without a doubt, is simplicity. The setup must be intuitive and easy for guests to use,” said Drew Terwee, client specialist at Scott Christopher Homes. “The homeowner’s preferences for technology integration is the biggest variable in every project. In the past, trendy built-in and ever-changing technology caused a lot of frustration for users. Now, we advocate for wireless and flexible setups that multiple people can use regardless of their comfort level with tech.” HIDDEN TECHNOLOGY COURTESY RESCOM ELECTRICAL & INTEGRATION

In main living areas, use moving artwork to hide technology not in use, such as your television.

Heart centered At the heart of tech in the home is connection with our family, friends and work. Listening to a podcast, dancing in the kitchen to our favorite music or watching a thrilling movie brings us closer together. The power in technology is simply how we use it to share our lives, and enjoy all life has to offer. Deidre Remtema is principal and interior designer of Deidre Interiors. Deidre Interiors provides turnkey interior design, architecture and furnishings for custom homes with a personal and focused process, using a full-service approach to design for new construction homes, renovation projects and complete floor to ceiling decorating. GR M AG .CO M

(616) 454-6700 | LeosRestaurant.com | 60 Ottawa Ave NW, Grand Rapids

ATHLETIC STANCE THAT BREAKS OUT OF THE ORDINARY The All New 2020 Cadillac CT4 From: $33,990* Discover the dynamic 2020 Cadillac CT4 compact luxury sedan with standout performance features and intuitive technology. Available in eight sleek trims. Contact us for your test drive.

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food+drink DIVE INTO THE CITY’S GREATEST EATERIES AND BARS

Eddie Tadlock shares his recipe for roasted vegetable salad.

TABLE

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» PLUS: THE CRUSHED GR APE PHILLY CHEESESTEAKS SUMMER TREATS

P H O T O G R A P H B Y S TA C Y F E Y E R - S A L O GR M AG .CO M

The Everyday Chef and Wife's mobile food kitchen allows the company to set up anywhere.

Beyond the kitchen TABLE

Personal chef Jason McClearen has created a multi-faceted food business. BY CHARLSIE DEWEY

Jason McClearen knows how to hustle. The Grand Rapids Community College Secchia Institute for Culinary Education graduate said after spending time in restaurant kitchens around town, he quickly knew that wasn’t the career for him. Instead, he paired his love for cooking with entrepreneurship and started his own business. “What started out as a small personal chef business with a couple clients has turned into a full-blown catering, personal chef and fully licensed mobile kitchen (aka food truck/trailer),” he said. 32

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MOBILE KITCHEN COURTESY DON'T BLINK WEDDING PHOTOGRAPHY

food + drink / table

The Everyday Chef and Wife regularly cater events, creating attractive displays that fit each venue.

His business, The Everyday Chef and Wife, tackles everything from family meals and plated dinner parties for six to 12 guests, to large weddings and corporate events. McClearen’s vision is to “bring people back around the dinner table, with food that impacts an experience to remember.” “Food brings people together, and we’re all about community,” he said. “I get an emotional high when I see the joy on someone’s face when they’re eating something I just created and it resonates with them.” Because he offers personal chef services, McClearen has the opportunity to connect with clients on a more personal level, too. “I love teaching and helping people. If I can help out with either just figuring out what ‘diet’ will work best for them, recipes to inspire them, or the full service, that gives me incredible satisfaction,” he said. McClearen explained that a personal chef is different from a private chef. “A private chef is contracted to a family and is there morning, noon and night to make their meals. A personal chef is someone you hire to make a certain amount of meals, either in your home or as a drop-off service.” McClearen said clients come to him for a plethora of reasons, but the main one is they simply don’t want to cook but they do want healthy meals they can enjoy around the dinner table “without the hassle of preparing the meal themselves.” He added, “I’ve had multiple clients come across because someone bought them a

Jason McClearen shares his knowledge with a small group during an event.

"What started out as a small personal chef business with a couple clients has turned into a full-blown catering, personal chef and fully licensed mobile kitchen (aka food truck/trailer)." Jason McClearen

PASTRY COURTESY KATE MCCLEAREN FOOD DISPLAY COURTESY DON'T BLINK WEDDING PHOTOGRAPHY CHEF SERVICES COURTESY NATHAN ENGLISH PHOTOGRAPHY

GR M AG .CO M

food + drink / table

Family affair As the name of the company implies, The Everyday Chef and Wife is a family business. Jason McClearen’s wife Kate helps out with branding and marketing, and even their son is ready to get in on the action in the kitchen. “Our son is eight-years-old and is desperate to help out in the kitchen. Especially during the quarantine; we’ve used it as a source of schooling,” he said. ‘He’s been helping make bread since he was two and can now make his own cookies from scratch. We try to have them help wherever we can.” When he and his family go out to eat, McClearen said burgers are their first choice. “My wife and I absolutely love burgers. We are up for a great burger joint, rather than a 5-star dining experience — but we love those, too,” he said. The couple also enjoys the Grand Rapids restaurant scene. “I think one of the best kept secrets is the culinary restaurant at GRCC, but I feel like that’s a biased answer since that’s my alma mater.” When pressed to name his top five restaurants, he gave a nod to Butchers Union, 7 Monks Taproom, Green Well, The Winchester and The Filling Station. “Our guilty pleasure is The Filling Station because they have the best hand dipped onion rings in town — though I think Carver’s at the Downtown Market might have the best burger in town. Prove us wrong.” And, when he cooks at home, McClearen turns to his French pot roast with port cream sauce or his wife’s mother’s recipe for chicken linguini with peanut sauce.

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couple of weeks’ worth of meals when they were going through a more difficult time, clients who are consistent and have been with us for years, and clients who hire us to do ‘fill-in’ meals. They’ll usually come around every month or two to get a refill. “We create a custom menu for every client,” he explained. “After filling out a client assessment form, we figure out their food restrictions (if any), their likes and dislikes, and give them a list of food to choose from. They pick seven different options that we make fresh, from scratch, package it up and deliver it to them. Our usual package will feed a family of four for about two weeks.” McClearen is classically trained in French and American-style cooking, but he said an internship with the company behind the “Forks Over Knives” documentary had a big impact on him. That documentary was focused on plantbased and gluten-free lifestyles. McClearen said the biggest challenge his business faces is not having a physical location, which makes marketing the service a bit of a challenge. “You don’t have a physical place where people can see you and be reminded of your presence every day, like most restaurants,” he said. And COVID-19 has created additional challenges. “We’ve had multiple events cancel, but we have an incredible team that are currently thinking up creative and fun ways to drive the business,” he said. “We are launching a new avenue into our business with what we call our Chef CSA Meals. “It’s a looser form of our personal chef package, but where people can order the bulk meals we’re preparing that week and either have it delivered straight to their home for a small fee or come pick it up. This is just one thing we’re putting in place.” He said to keep an eye on the company’s Facebook page for more information on this service. Visit theeverydaychefandwife.com and follow the business’ social media accounts for daily updates, behind the scenes action and to learn more.

Caption tk caption tk caption tk caption tk caption tk caption tk caption tk caption tk caption tk

MCCLEARENS COURTESY KATE MCCLEAREN

McClearen’s vision is to “bring people back around the dinner table, with food that impacts an experience to remember.”

Jason McClearen hosting a dinner party (top left); Displays from catered events by The Everyday Chef and Wife (above and below); Having a mobile business (left) allows McClearen to go anywhere.

DINNER, FOOD TRUCK COURTESY DON'T BLINK WEDDING PHOTOGRAPHY SNACKS, TABLESCAPE COURTESY KATE MCCLEAREN

GR M AG .CO M

food + drink / c eate

CREATE

Roasted salad Bring this to your next dinner party. BY CHARLSIE DEWEY

// PHOTO BY STACY FEYER-SALO

Eddie Tadlock, assistant GM for ASM Global in Grand Rapids — the company behind DeVos Place, DeVos Performance Hall and Van Andel Arena — said he’s been cooking since he was tall enough to reach the stove. “We (Tadlock and his brother and sister) were required to cook one meal per week,” he said. That requirement turned into a love of cooking, with Tadlock cooking for himself and friends often. “I cook a late dinner most nights … it is a form of relaxation. I will listen to music on the stereo while cooking — wine in a glass nearby.” Tadlock shared one of his go-to recipes. “I like this recipe because it is relatively idiotproof, easy to prepare, and most of the ingredients are staples that I have on hand in the pantry all the time.”

Roasted Vegetable Salad ingredients: For the salad: 1 pound sweet potatoes (about 1 large), peeled and cut into 1-inch chunks 2 medium carrots peeled and cut into 1-inch slices ½ pound mushrooms, halved or quartered if large 4 medium shallots, peeled and quartered through the root (or sweet onions) ½ cup Brussels sprouts (cut in half) 3 tablespoons olive oil Kosher salt Freshly ground black pepper 5 ounces baby kale (or baby spinach) 4 ounces goat cheese, crumbled (about 1 cup) ½ cup toasted pumpkin seeds For the vinaigrette: 1 /3 cup extra-virgin olive oil ¼ cup balsamic vinegar 2 teaspoons Dijon mustard 1 small clove garlic, grated or minced ½ teaspoon kosher salt Freshly ground black pepper Cooking instructions: Arrange a rack in the middle of the oven and heat to 425°F. Place the sweet potatoes, carrots, mushrooms and shallots on a rimmed baking sheet. Drizzle with the olive oil, a big pinch of salt and a few grinds of black pepper and toss to combine. Spread out in an even layer. Roast until tender and lightly caramelized, stirring halfway through, about 20 minutes total. Meanwhile, make the vinaigrette. Place all the ingredients in a small bowl and whisk to combine; set aside. Transfer the roasted vegetables to a large bowl. Drizzle with about half of the vinaigrette and toss to evenly coat. Add the kale/spinach and goat cheese and gently toss everything to combine. Taste and toss with more vinaigrette as needed (you might not use all the vinaigrette). Sprinkle with pumpkin seeds and serve warm or at room temperature. Prepare ahead: The vegetables can be roasted, and the dressing made up to two days ahead. Store in separate airtight containers in the refrigerator and bring the vegetables to room temperature before using. Re-whisk the dressing before using. The tossed salad also can be stored in the refrigerator for up to three hours.

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food + drink / chee s

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Taking on a pandemic

The Crushed Grape quickly adapted to curbside service during COVID -19.

The Crushed Grape is serving the community through good and bad. BY TYLEE SHAY

Nestled on the corner of Knapp Street and Celadon Drive, just off the East Beltline and Knapp’s Corner, is a small but mighty store that has played a vital role in the community over the last decade. When The Crushed Grape opened its doors in December 2008, Gary Greer intended to become one of the first and only specialty spirit shops in the area. “My vision for The Crushed Grape has never wavered from offering our customers an amazing selection of products coupled with the very best service possible,” said Greer. Today, The Crushed Grape is known by locals for its expertise and broad selection of both local and international wines. It also prides itself on carrying some of the most popular and difficult-to-find spirits, along with a variety of craft and imported beers. Over the years, The Crushed Grape has expanded its inventory to include gourmet snacks and food, as well as chocolate delicacies to pair with its spirits. Customers also love the in-store tastings, custom gift boxes, educational seminars and the popular Monthly Wine Club, hand selected by a wine specialist. BEER, PHONE ORDER COURTESY THE CRUSHED GRAPE

"We take great care in selecting our inventory to help ensure that each beverage you enjoy, each delicious morsel you eat, will make the moment a memorable one." Gary Greer

“We take great care in selecting our inventory to help ensure that each beverage you enjoy, each delicious morsel you eat, will make the moment a memorable one," said Greer. Being in the community for over a decade, The Crushed Grape has served the greater Grand Rapids area through many seasons. Even in the most recent “season,” the COVID-19 pandemic, The Crushed Grape has stood up to face the challenge and continue meeting the needs of the community. “We may have been the first specialty store in our area to switch our business model to curbside service and delivery only,” said Greer. “I wanted to be out in front of the pandemic for the safety of my staff and customers.” Greer explained that customers have been very appreciative of the store’s efforts and business has been as busy as ever. “This is our best effort to continue to serve our customers while keeping the recommended social distance and the maximum number of people safe,” Greer said. Additionally, The Crushed Grape staff took extreme precautions during this time to ensure the health and safety of the community. Staff members undergo daily temperature checks before coming into work and have amped up storewide cleaning standards. COVID-19 permitting, Greer and the staff are hopeful for business to return to normal this summer so the outlet can continue its popular wine and beer tasting events every Saturday from noon-5 p.m., as well as its beloved summer concert series at the Celadon New Town Pavilion. “We’re looking forward to a great summer and will return to normal business hours as soon as safety allows,” Greer said. GR M AG .CO M

food + drink / must-t y

9th St. Steaks offers Philly-style cheesesteaks. The Mertens Hospitality offering currently operates out of the New Hotel Mertens kitchen.

Instead of a brick and mortar location, Tangorra called the new offering a “pop-up restaurant.”

MUST-TRY

Restaurant rolls out cheesesteaks Mertens Hospitality adds another carryout option. BY CHARLSIE DEWEY

A local restaurant used Michigan’s stayat-home order to launch something new: delivery of Philly-style cheesesteaks. 9th St. Steaks is the newest venture by Anthony Tangorra, owner of Mertens Hospitality, which operates New Hotel Mertens. Tangorra said he was accelerating plans already in the works to open the new restaurant concept. Instead of a brick and mortar location, Tangorra called the new offering a “pop-up restaurant.” “As we searched for ways to be positive in our response to the crisis, it seemed appropriate to accelerate the 9th St. Steaks project to help keep our team working and to provide our guests with a new option for comfort food of the highest quality,” 40

G R A N D R A P I D S M A G A Z I N E / J U LY 2 0 2 0

Tangorra said. In addition to Philly-style cheesesteaks, the venture offers house-made fries, hand-cut four-beer battered onion rings and vanilla, dark milk chocolate and berry milkshakes. Online ordering is available through GrubHub. Tangorra said prior to the pandemic, 9th St. Steaks was in the planning stages with the goal of opening a small storefront focused on delivery, to-go and drive-thru orders. Tangorra said he still hopes to follow through with opening a brick and mortar location in the future, possibly in 2021. “We’d love it to have a walk-up look, like many Philly places, but we’re not going to

spend that much time and money on chasing the perfect design for the physical space,” he said. “9th Street is about making great, fromscratch, chef-driven comfort food accessible and convenient.” Tangorra also is planning an accelerated opening of Pronto Pasta — another delivery, to-go and drive-thru focused restaurant — in a pop-up format for now. “This is comfort food that is chef-crafted and so easy for a weeknight meal for the family via drive-thru. We also deliver our pastas and sauces so you can cook at home if you desire. If all goes well, Pronto Pasta will end up in a physical location in 2021, as well,” he said. Tangorra said the concept is in line with trends he is observing in the restaurant industry. “There’s long been an opportunity in the hyper-local, chef-driven upgrade of fast-food, comfort food and diner food, along with the added dimension of accessibility via delivery, to-go and drive-thru. That trend has been around for a while nationally, but when any of us take a ride down 28th Street, we still see that it’s a hodge-podge of national chain after national chain. And as we’ve developed concepts at Mertens Hospitality, we’ve been focused on that trend.” CHEESESTEAKS COURTESY MERTENS HOSPITALITY

TOP 3

Cue the charcuterie

Pack the perfect picnic — with a little help. BY CHARLSIE DEWEY

Kick your summer picnic up a notch with a cheese or charcuterie board. You can make your own or order a premade board from one of these fabulous places. Aperitivo offers a rotating charcuterie board menu that changes monthly. It features eight cheeses and six meats. “We work to balance milk types (cow, sheep, goat, water buffalo), styles (bloomy rind, washed rind, gouda, cheddar, alpine, blue), and place of production

to create a balance of options and flavors. Same for meats,” said Evan Talen, GM. When Grand Rapids Magazine spoke with Aperitivo in the spring, it was operating on a truncated menu, offering the Monger’s Choice and Three Cheeses (see website for information). Louise Earl Butcher makes charcuterie boards for customers based on requests. “We make them to order once we have a conversation with the customer,” said Matthew

Smith, owner. The boards typically consist of housemade meats like smoked andouille, chicken liver pâté and lamb terrine — there are more than a dozen meats to choose from, along with local and imported cheese options, and Marcona almonds, stuffed olives, pickled peppers, dried fruits and herbed crackers. The Cheese Lady Grand Rapids puts together custom charcuterie boards for every occasion, serving two people to 200

people or more. From the basics of cheese, crackers, dried fruit and nuts to all the extras, like olives, artichokes, artisan salamis, prosciutto and Ibérico, pretty much anything in the store can be added to your charcuterie board. Every board is customized to order. You can sample and select your cheeses or leave it to the knowledgeable staff. “We can work with all budgets as well; cheese is an affordable luxury!” said Heather Zinn, from The Cheese Lady.

Aperitivo's charcuterie boards rotate monthly and provide a balance of types of meats and cheeses.

CHARCUTERIE COURTESY APERITIVO ICE CREAM COURTESY HUDSONVILLE ICE CREAM ILLUSTRATION RACHEL IDZERDA

editor's pick One of my favorite summer treats is ice cream. In West Michigan we are lucky to have Hudsonville Ice Cream in our backyard. Every summer the ice cream maker releases its summer limited edition flavors and this year, its offerings include the return of Blueberry Cobbler and the newly created American Fireworks. Blueberry Cobbler combines creamy vanilla ice cream swirled with Michigan blueberry sauce and sugar-dusted pie crust pieces, while American Fireworks is a sweet and sour ice cream base mixed with ribbons of sour cherry swirl and a special never-beforeused ingredient from Hudsonville: blue popping candy. You can find both flavors at local grocery stores as well as in many area ice cream parlors. Get yourself a heaping scoop while you can and do your best to eat it before it melts!

CHARLSIE DEWEY MANAGING EDITOR, GRAND RAPIDS MAGAZINE GR M AG .CO M

BDO is proud to be honored as one of the Best and Brightest Companies to Work For in West Michigan for 2020.

Kevin Muntter, Assurance Office Managing Partner 616-802-3462 / kmuntter@bdo.com Katie Ferris, Tax Office Managing Partner 616-802-3386 / kferris@bdo.com

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GR M AG .CO M

These specialty markets meet the needs of their neighborhoods with convenience and style. BY CHARLSIE DEWEY

NEIGHBORHOOD MARKETS

have had a resurgence as of late, and Grand Rapids has seen a number of new shops open in the last few years to meet the needs of residents in the city’s many different residential areas including Bridge Street Market and Gordon Food Service’s Michigan Street location. Part of this is due to millennials. As this generation ages into adulthood and begins launching their careers, buying homes and starting families, large grocery stores are seeing a shift in shopping habits. Rather than weekly, cart-filling visits to the big-name grocers, many millennials are turning to Amazon and other online options to have things delivered and making more frequent stops at smaller markets to purchase ingredients or prepared foods for that evening’s dinner. There also are plenty of baby boomers who are downsizing and purchasing condos closer to downtown who want a convenient place to grocery shop that doesn’t involve a drive to the nearest suburb. With an even more tech-reliant and convenience-expectant Gen Z on the horizon, neighborhood markets very likely will continue to thrive and find ways to compete with their big-box counterparts. 44

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Kingma’s

2225 PLAINFIELD AVE. NE

A staple in the Creston/ Cheshire Village neighborhoods, Kingma’s Market has been serving customers in the neighborhood for over 80 years. Despite its small footprint, the market manages to carry a plethora of items. Its popular

bulk wall is filled with candies, trail mixes, nuts and more. It also carries a large selection of cheeses, wine and beer, and offers a deli and butcher counter, plus all the staples you need for your pantry — many of these items are made in Michigan. It also has a wide selection of fresh produce.

Bridge Street Market 405 SEWARD AVE. NW

Bridge Street Market is Meijer’s answer to a downtown grocery store. Located on Grand Rapids’ West Side, Bridge Street Market offers residents and workers in the area a convenient place to grocery shop for all the necessary household items

and fresh foods. While many neighborhood markets offer few if any non-food essentials like paper and cleaning products, Bridge Street Market is stocked with all of these items, making it a onestop shop for all of your grocery needs. The market also offers Shipt delivery.

Martha’s Vineyard

200 UNION AVE. NE

For nearly 40 years, Martha’s Vineyard has served as a community grocery store on the edge of the Heritage Hill neighborhood. With a carefully curated selection of wines, beers and spirits as well as grocery items, produce, premade food items and party trays, owner Kameel Chamelly has turned the corner of Union and Lyon into an always bustling hotspot. Over the years, Chamelly has added a takeout pizza shop, bakery and coffee house to the intersection’s offerings.

Gordon Food Service

1003 MICHIGAN ST. NE

Similar to Meijer’s Bridge Street Market, Gordon Food Service opened its location on the corner of Michigan Street and Diamond Avenue to meet the growing need for an urban grocery store. Located a few blocks from the busy Medical Mile in the Midtown neighborhood, GFS offers all of the basic grocery items from food to household essentials, plus a prepared food counter, bakery items and frozen bulk foods. It also has some fun offerings including a guacamole

bar, where you can watch your guacamole be prepared, fresh squeezed juice and an olive bar. GFS offers home delivery through Instacart as well as curbside pickup.

Horrocks Market

Horrocks Market Bridge St. Market

4455 BRETON ROAD SE Horrocks Market opened its doors nearly 20 years ago and has become a go-to source for the southeast community. Its meat counter is one of the store’s highlights. Meat is cut to order and experienced staff can answer any cooking instruction questions you have. There also are plenty of readyto-cook meat items available, ranging from stuffed chicken breasts and pork chops to gourmet burgers and steak pinwheels. Horrocks stocks nearly 20 varieties of sausage and can preorder more. If you want something more unique, the freezer section offers whole rabbits, duck, goat, lamb, beef offal and more. Horrocks is also known for its greenhouse and garden center.

Ken’s Fruit Market

2420 EASTERN AVE. SE 3500 PLAINFIELD AVE. NE With locations on the city’s north and south sides,

Ken's Market

Guide to the weekend

JON O'CONNOR SHARES HIS SUGGESTIONS ON HOW TO SPEND A WEEKEND IN THE FIRST WARD.

Ken’s Fruit Market is a neighborhood favorite in both areas. Stocked with produce, meats and cheeses, this place is known for its quality and its prices. With its produce bins and displays it feels a bit like an indoor farmers market.

MARKETS COURTESY HORROCKS MARKET, MEIJER, KEN'S MARKET COMMISSIONER COURTESY JON O'CONNOR

If you find yourself on Grand Rapids’ northwest side on a Saturday morning, take the advice of First Ward City Commissioner Jon O’Connor and start your day at Mr. Burger, 2101 Lake Michigan Drive NW. According to O’Connor, “There is nothing better than a quick stop at Mr. Burger for the breakfast sandwich with sausage. It is the standard by which all breakfast sandwiches should be judged.” After breakfast, check out Blandford Nature Center, 1715 Hillburn Ave. NW. The stunning natural area allows for hiking and enjoying wildlife. If it’s raining, explore the amazing antique and vintage shops like Willow & Co., 827 Fulton St. W, and Heavens Treasury, 1200 Leonard St. NW. For lunch, O’Connor recommends Tacos El Granjero, 950 Bridge St. NW. “They have been a staple in my life for over 20 years since moving to Grand Rapids,” he said. “Alambre, gorditas or tamales, you can’t go wrong.” Later, meet up with friends for a craft beer at Siciliano’s Market, 2840 Lake Michigan Drive NW and then stop in at the Tip Top Deluxe, 760 Butterworth St. SW, for local live music. —Robin Gould

GR M AG .CO M

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PHOTO CONTENT PHOTO CREDIT

Pressed in Time

El Caribe

Food trucks have become popular summer lunch and dinner dining destinations.

BY CHARLSIE DEWEY

IT’S COMMON during the summer

to see food trucks lined up outside of the GRAM on Thursdays for Relax at Rosa, but that wasn’t always the case. Grand Rapids launched its food truck pilot program back in 2016 as the city debated whether to allow food trucks in different areas of the city and what rules should govern the burgeoning food truck business. The pilot was tweaked and extended until an ordinance was finally adopted in 2019. Even as the guidelines for food truck operations were debated, food trucks flourished in Grand Rapids, growing from 24 in 2017 to 48 in 2019. The number of events that added food trucks also increased. During 2019, you could find food trucks lined up nearly every day of the week for an event or festival. As summer kicked off this year, food trucks unfortunately have seen many events cancelled and they are facing an unknown future with COVID-19 threatening to require social distancing for months to come. Still, we wanted to share some of the food trucks that help make summer dining fun and tasty. Hopefully, you will be able to find them operating this summer around the city. TRUCK COURTESY EL CARIBE FOOD COURTESY PRESSED IN TIME COMMISSIONER BRIAN KELLY

Daddy Pete’s BBQ

Daddy Pete’s is owned and operated by husband and wife team Cory and Tarra Davis. The Davises prepare Southern slow-smoked meats and popular sides like mac and cheese and smoky baked beans. The pair also operate a brick and mortar location on the city’s south side.

Tamales Mary

This Mexican cuisine food truck offers tasty tamales stuffed with everything from red chicken to sweet pineapple.

Pork Fat Slims

This food truck offers low and slow Central Texas-style BBQ. Its menu includes brisket, pulled pork, ribs, chopped chicken, sausage and a signature chorizo, along with sides.

B.D.’s BBQ

B.D., which stands for Big Daddy, offers a slew of barbecue favorites including Big Daddy’s Bourbon Wings and Mamma’s Fabulous Five Mac and Cheese.

This “grilled specialties” food truck offers sandwiches heaped with grilled meats like slow roasted pork in its Grilled Pressed Pork Cuban or seasoned steak in its Texas Steak Press. It also is known for its Crum chips, freshly made potato chips named after their African American inventor George Crum.

El Caribe

El Caribe is one of the few places in town where you can find Caribbean cuisine. It offers authentic street food more commonly available in Puerto Rico, Cuba and the Dominican Republic.

Patty Matters

Lauren D’Angelo is the owner of Patty Matters, which offers an assortment of burgers with sides such as French, sweet and chili cheese fries.

Cruisin’ Fusion

Cooking up comfort food any time of the year, Cruisin’ Fusion calls itself a “carnivore’s dream.” You’ll find everything from Philly cheesesteak to chicken wings slathered in a number of sauce options.

Pressed in Time

Guide to the weekend

JOE JONES MAPS OUT A WEEKEND IN THE SECOND WARD. Second Ward City Commissioner Joe Jones recommends visiting northeast Grand Rapids on a sunny Saturday morning. “I love going to the Fulton Street Farmers Market early Saturday mornings and then taking a walk through the many majestic parks,” he said. For dog lovers, check out the Hillcrest Dog Park, 1415 Lyon St. NE. After your walk, hop over to Malamiah Juice Bar, 122 Oakes St., for a refreshing and healthy drink. If hungry, Jones said to try Fat Boy Burgers, 2450 Plainfield Ave. NE, which offers reasonably priced and delicious burgers at any time of the day. Calling it an “absolute gift to our city,” Jones is a diehard fan. Or, he said, order takeout from Taqueria San Jose, 1338 South Division Ave. —Robin Gould

GR M AG .CO M

unwind, eat and drink well — but if you’re looking for one, Bistro Bella Vita’s take on happy hour, American Apéro, is your answer. From 2-5 p.m. and 9 p.m.-close, Monday through Friday, sip on $4 drafts, $6 wine, $7 cocktails and $8 martinis. Pair that with French and Italian farm-to-table eats including $6 snacks — Brussels sprouts, frites, meatballs — and $11 pizzas.

The Chop House

90 MONROE AVE. NW

An homage to the opulence of 1940s hotel dining, The Chop House serves up ambiance with a side of choice beef cuts. Soak up daily specials from 5-7 p.m. that include spicy shrimp, calamari, Caesar salad, petite lamb chops and $5 signature cocktails and wine.

Luna

64 IONIA AVE. SW #100

These bars offer the best happy hours.

BY JAMIE DEGRAAF-TULISIAK

BECAUSE 2020 has been one hell

of a year already, we wanted to make sure you know where to go for the best happy hour deals and socializing with your friends and colleagues when the stay-at-home order is lifted. And if you are visiting our great city, make sure to hit up one — or several — of these spots.

G R A N D R A P I D S M A G A Z I N E / J U LY 2 0 2 0

Roam

250 MONROE AVE. NW

Roam, sister to Grand Rapids’ beloved San Chez Bistro, serves up globally inspired street food honoring the cuisine of over 25 countries. Check out its weekday specials, enjoying half-off drinks — beer, margs, wine, mules — and sampling half-off bites from different countries each day of the week.

The Bull’s Head Tavern This cozy pub offers half off all beer, wine and liquor, and small plates for $5-$7 from 3-5 p.m. and 8-10 p.m., Monday through Thursday.

microbreweries were en vogue, Founders offers half off “class1” drafts from 10 p.m.-close, Sunday through Tuesday, and Monday pitcher nights from 7 p.m.close with $10 off “class-1” pitchers.

Founders Brewing Co.

Bistro Bella Vita

188 MONROE AVE. NE

35 GRANDVILLE AVE. SW The brewery that put G-Rap on the map before

44 GRANDVILLE AVE. SW # 100

Not that anyone needs an excuse to

The self-proclaimed love child of Latin American and West Michigan culture, Luna knows how to mix up a marg — so, that’s where you’ll find us for all-day half-off margaritas on Mondays and weekends from 10 p.m. to close. Pop in from 4-7 p.m. Tuesday through Friday to enjoy rotating daily specials — come for the booze, stay for the house-made tortilla chips.

Osteria Rossa

16 MONROE CENTER ST. NE This Italian eatery’s happy hour menu is delightfully underrated. From 4-6 p.m., Monday through Friday, the extensive specials include an array of small plates ranging from $2-$7 including oysters, olives, woodfired pies, antipasti and charred octopus. And for imbibing: $5 negronis and house wine, $6 local beers and $7 cocktails.

New Hotel Mertens

35 OAKES ST. SW

Housed in a historic hotel and centuryold landmark in the downtown scene, the charm of this chic brasserie rests in its vintage French aesthetic and dedication to the building’s 1940s features. From 3-6 p.m. on Mondays through Fridays, sidle up to the bar for half-off drafts, $2

Reserve Wine & Food

Max’s South Seas Hideaway

Downtown’s go-to spot for wine and cheese awards patrons with weekday happy hour pricing from 4-6 p.m. featuring $5 red, white, rose and sparkling wine pours and $5 cocktail selections. Order half off modern classic pastas or handhelds including a cheeseburger and grilled cheese and go ahead and get that second pour.

Stroll down to this tiki paradise for “aloha hour” from 4-6 p.m. weekdays, where it’s summer year-round. Sip on $6 cocktails — picking from colorful combos like the Aku Aku, Blue Hawaiian or Le Lani Nouveau — or $2 off draft or wine pours. Fill your belly with $5-$10 shareables, small plates and entrée selections.

201 MONROE AVE. NW

Rockwell Republic

5 SOUTH DIVISION AVE.

You voted it “best happy hour of 2020” in our annual Best of GR ranking, and we get why. Its $7 happy hour includes sushi rolls, shared plates and plenty of boozy options: $4 cosmos, $5 daiquiris, $6 mules and select wine pours, $7 old fashions, and $13 sangria pitchers (get

58 IONIA AVE. SW

in the city and memorabilia decorating the walls pays tribute to its 164-year-old past. Drop in from 3-6 p.m., Tuesday through Friday, for a bit of local history, cheap drinks and tasty bites. Enjoy 25% off pizza and apps and wash it down with $3 house wines, Founders drafts, well drinks, sangria and margaritas.

BISTRO BELLA VITA ERIKA TOWNSLEY PHOTO LUNA'S ASHLEY WIERENGA

MeXo brings some modern flair to pre-Hispanic foods of Mexico and boasts extensive tequila and mezcal selections. Treat yourself any day of the week with $4 house wine pours, $3 Estrella drafts, $6 cocktails and $10 food specials

Social Kitchen & Bar

435 IONIA AVE. SW

Nestled in the Downtown Market,

38 W. FULTON ST.

Grand Rapidians’ favorite tapas spot offers half-off wine, drafts, sangria and $2 off specialty cocktails from 2-6 p.m., Monday through Friday. And since it’d be impossible to visit without eating, enjoy $1 off bites like hummus, queso, empanadas and croquetas.

Bistro Bella Vita

the red-white mix!). Special pricing available from 3-6 p.m. and 10 p.m.midnight, Monday through Friday, and 10 a.m.-3 p.m., Sunday.

118 E. FULTON ST.

drink pricing — $5.75 drafts, $8 wines and $8.50 cocktails. Also enjoy discounted bites — $5.50 peanuts, pretzels and fries, and $10.50 mac n’ cheese, Brussels sprouts and chicken strips.

San Chez Bistro

Luna

Wheelhouse Kitchen & Cocktails

67 OTTAWA AVE. SW

off house wines and premium rails like Rémy Martin and Johnnie Walker Red, and half off snacks including deviled eggs, French olives and frites.

MeXo Tequila & Mezcal Bar and Restaurant

One Trick Pony 136 E. FULTON ST.

Our Heartside darling, One Trick Pony, resides in the oldest continually occupied building

Situated just across the street from Van Andel Arena, this contemporary bistro is centrally located, making it easy to pop in for afterwork refreshments, including $5 drafts and wine and $7 cocktails, and discounted flatbreads, tartine and deviled eggs. Happy hour pricing is available 3-6 p.m., Monday through Friday, but not on Van Andel Arena event nights.

like ceviche, sope and queso. Monday through Friday from 4-6 p.m., and Saturday and Sunday from 11 a.m.-5 p.m.

The Commons 547 CHERRY ST. SE, SUITE C

Kick back in the comfort of a ‘70s living room, complete with wood paneling, tweed couch, tube television and TV tray at The Commons lounge. From 3-6 p.m., Monday through Friday, drop in for happy hour

this popular brunch destination dishes delicious comfort food in a creatively curated farmhouse setting, but don’t overlook its Social Hour from 3-6 p.m. weekdays. We’re talking $2 porch pounders (we’re here for it), $6 specialty cocktails and $5 beer, house reds and whites, and well spirits. And for those food cravings: half-off apps including chicken and waffles and roasted Brussels sprouts, $5 mac n’ cheese and $7 pizzas. GR M AG .CO M

G R A N D R A P I D S M A G A Z I N E / J U LY 2 0 2 0

PHOTO CONTENT PHOTO CREDIT

Hyatt Place Grand Rapids

THE HOTEL DISTRICT OFFERS A GREAT NIGHT’S SLEEP — OR PLACE TO CRASH AFTER A NIGHT ON THE TOWN.

BY AUSTIN LANGLOIS

SOHO (NYC), Notting Hill (London), the Gothic Quarter (Barcelona), Wynwood (Miami) — there are so many neighborhoods that have become more well-known than the city they call home. These neighborhoods carry their own identity and exude their own special vibe. In Grand Rapids, we’ve seen a rise in identity neighborhoods, from gentrified neighborhoods like the West Side and Belknap Lookout to commercial areas like the Arena District or Gaslight Village. Recently, a new branded area has emerged — the Hotel District, centered around, you guessed it, downtown hotels. It’s an area previously referred to as the Central Business District, bordered by I-196 to the north, Division Street/Sheldon Street to the east, Fulton Street to the south and US-131 to the west. Spearheaded by George Aquino, vice president and managing director of AHC+Hospitality, the name and marketing campaign was officially launched in June 2019 with the launch of the AC Hotel by Marriott. “It’s common for large cities to call the areas with the most theaters as Theater Districts or museums as Museum Districts,” explained Aquino when asked about the name. “It doesn’t mean that all the theaters or museums in the city are located there; but is simply an effective way for cities to help locals and visitors navigate through the city offerings. To help us attract more visitors and convention-goers to the city, it made sense to name the area the Hotel District since it’s home to the largest concentration of hotel rooms in the metro area.” He presented the messaging and marketing plan in the winter of 2019 to hotel, restaurant and bar managers in the area, and also solicited support from Experience Grand Rapids President and CEO Doug Small, Downtown Grand Rapids Inc. President and CEO Tim Kelly and Grand Rapids Mayor Rosalynn Bliss. “Even though we’re a relatively small city, it can be daunting figuring out where to stay,” said Aquino in a SOLACE article — AHC’s magazine for the company’s Grand Rapids hotels. “The Hotel District identifies those locations specifically. And in establishing this new district in a formal way, it allows all the restaurants and retail shops and everything else to become part of something bigger.” HOTEL COURTESY HYATT

Amway Grand Plaza 187 MONROE AVE. NW

The grande dame of Grand Rapids’ hotels, the Amway Grand Plaza boasts 680-plus rooms in the former Pantlind Hotel. It’s currently undergoing a $40 million renovation project that’s scheduled to be completed in 2021 to update the Tower façade and increase energy efficiency.

JW Marriott 235 LOUIS ST. NW

One of only 22 JW Marriott hotels in the country, you can’t miss its unique architectural shape in the Grand Rapids skyline. The rooms feature panoramic views of the city and the Grand River. Don’t miss its lobby restaurant Margaux for upscale French fare.

Courtyard by Marriott Downtown Grand Rapids 11 MONROE AVE. NW

The third of Grand Rapids’ three skyline hotels, Courtyard is a more relaxed, approachable

property. Its location directly across from The B.O.B and 20 Monroe Live make this the perfect spot for live music lovers.

Downtown Holiday Inn 310 PEARL ST. NW

Directly across the Grand River from the city center, Holiday Inn is a quieter respite within walking distance of downtown attractions. Depending on the season, it can be a more affordable option than peers in proximity.

CityFlats Grand Rapids 83 MONROE CENTER ST. NW

CityFlats is an eco-friendly boutique hotel concept, awarded as a LEED Gold Certified building and designed with reclaimed wood, plastic, glass and cork. Drift into sleep in arguably the most comfortable bed in the city while wrapped within silky hypoallergenic bamboo linens.

AC Hotel by Marriott

50 MONROE AVE. NW

This Euro-modern hotel is a mix of local and international tastes. From the lobby decked out in Herman Miller furniture to its openconcept lobby bar and the minimalist rooms, the AC Hotel hits the sweet spot on today’s luxury trends.

Hyatt Place

140 OTTAWA AVE. NW

The newest hotel to the area, Hyatt Place features 160 spacious rooms with floor-to-ceiling windows, free breakfast and it’s pet friendly.

Homewood Suites by Hilton

161 OTTAWA AVE. NW

Homewood Suites caters to longerterm guests — many of them repeat business guests. The apartment-style living makes this a more comfortable option for your home away from home stay.

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There are a number of retail corridors where you can find gifts, clothing, home goods and more. BY CHARLSIE DEWEY

GRAND RAPIDS has a number

of local boutiques and retailers stocked with unique items and many of them are even Michiganmade. The city’s local artist community is churning out pieces you will definitely want to display prominently within your dwelling and the city’s makers are eager to create custom furniture items, décor and more for your homes. You also can find designer goods imported from around the country and world at many of these small shops. Places like the Heartside neighborhood are working to attract more artists and start-up ventures to its environs, while organizations like Uptown host shopping events throughout the year to attract regulars and newbies to its shops. It is easy to spend an afternoon shopping in the more walkable areas of the city. Pick a corridor and enjoy your afternoon — don’t forget your credit card!

Hopscotch

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Cherry Street

The stretch of Cherry Street from Diamond to Eastern is one of the most walkable areas in Grand Rapids. You’ll find restaurants, gift shops, a jewelry store, multiple eyeglass stores, a kids store, home goods stores and more on this street. HIGHLIGHTS: Books & Mortar, Hopscotch Children’s Store, Windsor Cottage

Eastown

Unique businesses line the streets of the Eastown area and reflect the diversity of the neighborhood. You’ll find health and wellness stores, galleries, gift shops, used bookstores and more. It also has a handful of great restaurants for when you need to refuel.

HIGHLIGHTS:

Rebel, Eastown Antiques, Spirit Dreams

Gaslight Village

Boutiques and restaurants line Gaslight Village, making it a great destination for an afternoon of shopping. You’ll find several leisurewear retailers here as well as a jewelry store and the EGR Spirit Shop.

HIGHLIGHTS:

Duffield Lane, Hoffman Jewelers, Athleta

West Side

The majority of shopping on the West Side can be accomplished along two main corridors: Bridge Street and Leonard Avenue. These main thoroughfares are the commercial centers of this historic downtown neighborhood. You’ll find a hardware store, T-shirt shop, furniture store and a headshop here.

HIGHLIGHTS:

The Mitten State, Northwestern Home Furnishings

Monroe Center In the heart of downtown, Monroe Center is a lively locale with plenty of opportunities

for shopping. If you are looking for a gift, this is a great place to start with boutiques, card shops, specialty food stores and more. There is even a furniture showroom here. HIGHLIGHTS: GRAM

gift shop, The Old World Olive Co., Rodolfo Gonzales Interior Design

Wealthy Street

The shopping area along Wealthy Street spans many blocks and is full

of stores. Kicking off at the Wealthy Street and Union Street intersection and ending in the Eastown neighborhood where Wealthy and Lake Drive converge, this stretch of Wealthy Street has everything: boutiques, home goods stores, personal care and hygiene products, a specialty market, jewelry store, flower shop and, of course, restaurants.

HIGHLIGHTS:

Fox Naturals, Mokaya, Woosah, Dime & Regal

Heartside Neighborhood Duffield Lane

The evolving Heartside Neighborhood is an eclectic mix of apartments, social services organizations, galleries and retail stores. Known for its First Friday Gallery Hop events, this area is full of makers. If you are looking for a unique piece of art to add to your home or for a gift, this is a great place to find that treasured piece.

HIGHLIGHTS: Dime & Regal

Bold Socks, Vertigo, Premier

Monroe North/Creston neighborhoods This former industrial center is evolving into a residential neighborhood with plenty of activities to enjoy. As a result, retail stores are starting to set up shop in

Guide to the weekend SENITA LENEAR SHARES HOW TO SPEND A SATURDAY IN THE THIRD WARD.

Third Ward City Commissioner Senita Lenear begins her mornings at the Boston Square Cafe, 1553 Kalamazoo Ave. SE. Lenear explained, “The owner and serving staff know their customers and greet them by name and remember their orders.” According to Lenear, the third ward is the place to visit if you love to shop. The retail businesses range from local to chains and there are plenty of options. She suggests checking out the LOFT, a women's boutique in Breton Village, 1840 Breton Road SE, for unique dresses and contemporary styles. For men’s fashion, hop on over to Jos. A. Bank, 1892 S. Breton Road, for a new and slick wardrobe. Another shopping opportunity is the Eastern and Alger Popup Market. The market features handmade art, boutique clothes, vintage collectibles and many other locally grown and made items. The event occurs 9 a.m.-3 p.m. the second Saturday of each month June through October. After a busy day of shopping and browsing, order some takeout from Daddy Pete’s BBQ, 2921 Eastern Ave. SE. Daddy Pete’s is home to award-winning smoked foods with pork, chicken, beef and vegan options. —Robin Gould

this neighborhood. A little further north and you’ll come to Creston, a neighborhood on the cusp of a retail resurgence.

HIGHLIGHTS:

Fido & Stitch, Central District Cyclery, Stonesthrow

Fulton Street

Stretching from Carlton Street to Eastern Avenue along Fulton, you will find

a handful of unique shops, including a secondhand clothing store, antique shops, a board game store and a bicycle shop. There also are a handful of coffee shops and restaurants to enjoy. This also is where the city’s biggest farmers market is located. HIGHLIGHTS: Grand Rapids Bicycle Co., Urban Exchange, Blue Bridge Games

Rodolfo Gonzales Interior Design

STOREFRONTS COURTESY HOPSCOTCH, DUFFIELD LANE, RODOLFO GONAZALES INTERIOR DESIGN JEWELRY COURTESY DIME & REGAL COMMISSIONER COURTESY SENITA LENEAR

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by charlsie dewey photographs by teri genovese

Fourth generation farmer Phil Visser (this page) shows off freshly harvested produce. Vegetables from Visser Farms (right page).

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l o c a l fa r m s a r e e v o lv i n g t o m e e t t h e c o m m u n i t y ’ s n e e d s .

M I C H I G A N H A S the second most diverse agriculture in the country, which means the Mitten State grows a lot of food — despite its long winter season. Local farms are thriving with the help of several factors, from increased technology that lets farmers better cultivate their soil to new business models that include on-site wine tastings, farm-to-table dinners and some even serving as event venues. Grand Rapids Magazine talked with three family-owned farms to see how they are sustaining themselves and modernizing their businesses. The first, Visser Farms, is a century-old farm now on its fourth generation of ownership. The farm is a staple at local farmers markets and offers a Community Supported Agriculture program. It also supplies several farm-to-table restaurants in Grand Rapids. The second, Ed Dunneback and Girls Farm Market, also is a century-old farm that is focused on fruit crops. The farm is female-owned and is operated by the great-granddaughters of the farm’s founder, Ed Dunneback. The third farm, Green Wagon Farm, is one of the youngest farms in the area, with a decade of growing crops under the West Michigan sun. Owned by Chad and Heather Anderson, this farm is focused on serving up culinary experiences and introducing people to vegetables they may be less familiar with. From our interviews, we’ve discovered that Grand Rapids has a thriving and modernized farm community. The local farms are working to meet Gen X, millennials and Gen Z’s unique need for experiences and easy, quick access to fresh produce.

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G E N E R AT I O N A L FA R M I N G I N T H E 2 1 ST C E N T U R Y BY ANN BYLE

WITH OV E R 100 YEARS OF CHURNING UP SOIL, VISSER FA R M S CONTINUES T O A DA P T.

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P H I L V I S S E R , fourth generation farmer and patriarch of Visser Farms in Zeeland, answers multiple calls on his cell phone as he drives through the dark-dirt fields in a pickup with treated lumber seats and bed and no sides. He talks to two workers separating garlic bulbs and planting individual cloves in long rows. “Only three rows,” he says as the workers nod in agreement. He heads over to the covered rows of spinach, lettuce and peas that were started in the greenhouses in February and recently transplanted into the fields and covered in small hoop greenhouses. Soon there will be radishes, broccoli, kale, u-pick strawberries, leeks, squash, pumpkins and shallots. Greenhouses are filled with red onions, whose bright, light green tops are “mowed” to make sure the bulbs grow bigger. Some 500,000 onion plants soon will be put into fields. Greenhouses also house planters of flowers, leaf lettuce, fennel, celeriac, eggplant, peppers and all kinds of tomatoes. As diverse as the types of produce are the ways in which Visser Farms sells the crops planted on 100 to 150 acres (it varies year to year). Visser Farms has been a staple at farmers markets for years, including the Holland, Grand Haven, Ada, Fulton Street, Rockford and Metro Health markets. Family members also make the trip to the Shipshewana Flea Market in Indiana to sell flowers in May and June. Visser Farms offers a market-style Community Supported Agriculture program, in which members purchase points that can be used throughout the season at Visser market locations or the farm to purchase anything for sale including flowers, eggs, honey and u-pick berries. Buyers pick the quantity and kinds of produce, and a share size that fits their family. Points can be shared with friends and family, offering flexibility that traditional CSAs don’t have. Visser estimates that half of the farm’s income comes from farmers markets, a quarter from selling CSA shares and a

quarter from restaurant sales. Visser also participates in pop-up shops around the area. In light of the COVID-19 pandemic, sales avenues and numbers are in flux. “We have to be versatile and agile, and prepared to do stuff we don’t want to do,” said Visser, who admits that farmers markets aren’t for the introverted. He recalls people thinking his father was a mute because he didn’t talk at the markets. Dutch immigrants Marinus and Maria Staal settled in Jenison in 1902 and began farming the rich soil. Their daughter Catherine married hired hand Casey Visser, who took over running the newly named Visser Farm. The eldest of their 10 children, Minard, continued the business, purchasing the Zeeland location in 1970. Minard and Anna Visser’s youngest son, Philip, currently owns and manages the farm with his wife Cindy. Four of their six sons work full-time on the farm, with other family members and friends pitching in as needed. Minard continued working on the farm until his death in March 2019. While much about farming stays the same — dirt, water and sunlight still are necessary — technology has changed everything. “I used to leave home and never hear from anyone all day,” said Visser, holding up his cell phone. “Now I can answer questions immediately.” Soil testing technology allows him to know exactly where to fertilize, cutting down on fertilizer use and preventing overfertilization. Tech also means it’s easier to invoice, price check and order parts, which are shipped in days instead of weeks. Some things are still hard: paperwork and government regulations, market fluctuations and weather. “I work every day except Sunday, from 3:30-4 a.m. until about 4 p.m.,” said Phil Visser, heading off to check more fields and answer more phone calls. “Some things you just have to do by hand.” For information about farmers markets and CSA shares, visit visser-farms.com.

Opposite page: The farm's greenhouse is used to grow flowers (top); Cindy and Phil Visser load produce for delivery to a local farmers market (bottom). This page: A tractor sits ready to hit the soil (top); View across one of Visser Farm's fields (middle). A farm worker transports potted flowers (bottom).

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‘ U - P I C K ’ AT T H I S FA M I LY FA R M B Y PA S H A S H I P P

E D D U N N E B AC K AND GIRLS FA R M M A R K E T WA N T S Y O U TO RELAX AND E N J OY T H E FRUI TS OF THEIR LABOR.

J U S T N O R T H of downtown you’ll find Ed Dunneback and Girls Farm Market — a fruit farm that’s been serving the community for nearly 100 years. Today, the farm offers a variety of “u-pick” opportunities and festivals to celebrate the crop of the season. Stephanie Ginsberg, the great-granddaughter of the farm’s original owner, Edwin Dunneback, operates the farm with her mom and sister. “We offer u-pick asparagus, u-pick strawberries, u-pick sweet and tart cherries, u-pick apples and u-pick pumpkins,” Ginsberg said. “During the fall, we have the corn maze and then we also do our sunflower festival in August. Whatever’s fresh at that time of year, we kind of make it a festival and we’ll have a day of food all focused around whatever we’re picking.” Picking your own produce may be the big draw for the farm, but guests also can enjoy a meal and a craft beer in the Pink Barrel Cellars taproom. “We started the process a couple of years ago, applying for our small winemakers and our microbrewery license, and now we’re making our own beer, wine and hard cider,” Ginsberg said. “We have the tasting room in the back of the barn, and I brought my cousin Kim back, and she’s taken over the kitchen and really ramped up our menus, so you can come out and eat homemade food and drink beer, wine and hard cider.” If you’re looking for a more curated farm experience, Ed Dunneback and Girls also hosts dinners and theme parties. “We had an islands on the farm party, we had a Valentine’s Day party, and we had live music back in the barn,” Ginsberg said. “We're going to try to have a dinner at least once a month and offer it in conjunction with a local chef here, like chef Jenna (Arcidiacono). There are a couple of other chefs from Terra, and the (former) chef from Grove might come out and do a dinner, too.” The farm is situated in Fruit Ridge — a stretch of land in West Michigan known for the quality of its soil. “It pretty much starts right where our

farm is,” Ginsberg said. “It’s a portion of Michigan that has the right elevation — really good growing soil. It’s really just a prime growing location for tree fruit.” Of course, things are a lot different from when Ginsberg’s great-grandfather started the farm in the 1920s. Today, the famers leverage science in addition to learned experience to inform their growing practices. “A lot of things have been passed down generation to generation,” Ginsberg said. “There are a lot of things like knowing what can be planted where on your farm, but we can do soil samples and maybe we can add something to our ground — a mineral or a fertilizer or something that would make our ground a little bit healthier or stronger for growing particular crops.” Preventing insect damage also has changed considerably. The farm works with Michigan State University Extension on integrated pest management practices to prevent as much insect damage as possible. “When we have a pest or an insect that is infiltrating our orchard that could damage the apples, we have these traps that are out on our trees,” Ginsberg said. “We have scouts that come out and they check our traps once a week and then they tell us what’s going on and what they’re seeing. We’re using different pheromones — so it’s a smell that would deter specific bugs from coming in our orchard.” Though “u-pick” experiences are a staple of summer and autumn in Grand Rapids, Ginsberg wants folks to savor their time on the farm as opposed to simply checking it off their seasonal to-do list. “My whole goal is to have people come out with their friends or family and just relax and enjoy and not rush through it,” she said. “Don’t just come out and get your donuts and pick your apples. Come spend the day and just relax,” she continued. “Sit and just enjoy time with your family and friends, maybe eat something, have a beer, have a glass of wine, maybe listen to some music, maybe just hang out and enjoy it and enjoy the fresh air.”

Opposite page: Stephanie Ginsberg with her mom Suanne Shoemaker and sister Sarah Stoddard (top photo left to right); Suanne holding a pie (bottom right) and feeding the farm's goats (bottom left). This page: Produce from the farm (top); The farm includes the Pink Barrel Cellars taproom, where you can enjoy a beer, wine or hard cider.

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M O D E R N FA R M PLANS CULINARY EXPERIENCES BY RONI DEVLIN

WITH 10 YEARS UNDER ITS B E LT, G R E E N WA G O N FA R M IS LOOK ING TO BRING ITS CUSTOMERS TO T H E TA B L E .

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AU T H O R - AC T I V I S T - FA R M E R Wendell Barry once asked why, when faced with economic adversities on top of the many other frustrations and difficulties inherent to working the land, do farmers farm? His answer, “Love. They must do it for love.” Chad and Heather Anderson, owners of Green Wagon Farm, seem to understand this sentiment perfectly. They operate their certified organic farm with a fierce commitment to their working family, a deep fondness for the region and its natural resources, and a desire to be an active, influential part of their community. Chad grew up on a small hobby farm in West Michigan, studied business in college and served in the Peace Corp in Uganda prior to starting Green Wagon Farm in 2010. Heather, who also was raised in the area, holds a degree in culinary excellence and acts as the resident chef and market master while also influencing the appealing aesthetic of their business. Green Wagon Farm is a year-round endeavor for the Andersons, their three children and about a half dozen employees (though this number doubles in the busy season). Heather makes breakfast and lunch every day for the Green Wagon crew, and these meals serve as both a necessary connection for the work family, as well as a testing ground for recipes involving harvested crops (particularly underappreciated vegetables) that can then be shared with the community at markets, online and via the farm’s newsletter. The team at Green Wagon Farm is acutely aware of the unique seasonal influences in Michigan, but also fully committed to farming practices that preserve healthy water, soil and air. The growing season at Green Wagon Farm is extended on both ends by planting not only in fields, but also in a greenhouse, numerous hoop houses and caterpillar and low tunnels. These measures, along with storage of fall crops in insulated coolers through the winter, have allowed Green Wagon Farm to offer a unique community-supported agriculture (CSA) membership that gives customers complete control over their choice and quantity of produce all year long, a model which few other farms in Michigan are able to sustain. Chad’s background in business and his

penchant for data collection has translated into ongoing improvements in soil conditions, systems processing and farm efficiency. Pestdamage at Green Wagon Farm is reduced by careful seasonal rotation and exclusion by row covers, as well as use of organic certified plant, fungal or bacterial-based sprays when needed. Overhead irrigation is used to assist in the germination of some crops while reducing manual labor and plastic waste. The soil is tested at least once a season so that mineral supplements, manures and the farm’s own compost can be used to return nutrition to the land. The Green Wagon Farm crew always is looking for ways to better meet the needs of its customers, especially given the ever-evolving local food culture. In part influenced by the social distancing strategies made necessary by the COVID-19 pandemic, Green Wagon Farm now offers online sales of its produce in addition to its ongoing market stalls in Holland and Grand Rapids, and it has a robust website and social media presence that keeps the farm connected to the community. Green Wagon Farm has fostered close partnerships with chefs at a number of local farm-to-table restaurants and grocery stores, and its produce can be found in menu items at Reserve Wine & Food, The Sovengard and Harmony Brewing Company, while Harvest Health Foods stocks its pea shoots and microgreen mixes. Chad and Heather are active in the West Michigan Growers Group, a functional collective of regional farmers that helps link those who grow food with those who eat it. Another major project in the works is a collaboration with Cascade Township, Michigan State University Extension and the Michigan Agritourism Association to update ordinances, which would allow classes, meals, small gatherings and tours at Green Wagon Farm. Goals for the future include plated five- to six-course farm meals prepared by one of its employees (a former executive chef), intimate weekly farm-to-table meals with groups from the community and the addition of a commercial kitchen that could lead to further food products and culinary courses.

Opposite page: Produce growing at Green Wagon Farm (top); Red barn (bottom). This page: Heather Anderson leans against a red barn with a bundle of the farm's produce (top); Heather working in the field with a farm employee (middle); Heather displaying vegetables grown in the greenhouse (bottom). PHOTO CONTENT PHOTO CREDIT

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The ‘Year of the Nurse’

N U R S E S FA C E S H O R TA G E S , B U R N O U T A N D A S H I F T I N T H E H E A LT H C A R E M O D E L . BY CHARLSIE DEWE Y

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SCRUBS ISTOCK/DNY59

The World Health Organization designated 2020 as the “year of the nurse,” in honor of the 200th anniversary of the birth of Florence Nightingale, who would become the “mother of modern day nursing.”

SINCE NIGHTINGALE’S DAY, the nursing profession has changed dramatically. The role of nurses continues to be pivotal to patient outcomes and nurses are being asked to do more and more within the realm of patient care. Though nurses are rising to meet these new challenges, they also are facing a staff shortage, burnout and a shifting health care model. One big difference for nurses is the shift from treating medical conditions to a prevention approach. This requires a very different skill set and different roles within the nursing profession to meet community needs. “The agenda for the transformation of health care in the United States that began in 2001 has consistently called for the need to reorient our health systems toward illness prevention and health promotion, and for the provision of education for health care professionals necessary to support this transition,” said Dr. Cynthia McCurren, dean and professor for Grand Valley State University’s Kirkhof College of Nursing. “Attention has also been on the persistence of health inequities — differences in health that are not only unnecessary and avoidable but unfair and unjust as well. Population health is a critical focus, seeking to understand how biological, behavioral, environmental, social and structural factors affect health. “We have made dismal progress toward achieving this agenda.” McCurren believes COVID-19 might serve as a catalyst for change. “COVID-19 has brought the urgency of this agenda to the forefront. We can no longer fail to act in a decisive manner to address the agenda. We must invest in prevention and health promotion, tackle health inequities and boost health literacy. We must invest in people, in resilience, solidarity and ultimately in the well-being of our society and economy.” One area of investment that is essential is in training and adequate support for nurses. Renae Potts, RN, assistant professor at Grand Rapids Community College, said nurses are “more autonomous than ever before” and “must have exquisite

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Florence Nightingale (1820-1910) on engraving from 1873. Celebrated English social reformer, statistician and founder of modern nursing. Engraved by unknown artist and published in ''Portrait Gallery of Eminent Men and Women with Biographies'',USA,1873.

assessment skills to pick up on subtle changes in their patient's condition.” “Nurses must be skilled communicators/ collaborators so that they can communicate patient needs with a large interdisciplinary team,” Potts said. “I believe that nurses need to be better at critical thinking than ever before. With medical advances and improvements in technology, nurses must assimilate their patients’ clinical information and determine the best plan of care. Being a life-long learner has never been more important.” With more emphasis on adopting technology, new approaches to care and health systems that are more focused on finances, nurses can face burnout at a high rate. And, in the coming years as baby boomers age, a nursing shortage is expected. This isn’t news to health care professionals, but how they deal with that reality will be essential to community health. “For centuries, the nursing profession has fought for adequate staff to provide the highest level of care to our clients. We will need to be creative and innovative in our staffing,” Potts said. “We will need to educate the public on what the reality of 66

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nursing is so that those who choose to become nurses are well prepared for both the joys and frustrations. We need to continue to fight for equitable pay. “I believe one of the most important tasks before us is to show today’s nurses how valuable and appreciated they are so that they do not become burned out and quit. The corona pandemic has shown a spotlight on nurses, but it needs to be more than just ‘thoughts and prayers.’ Employers must create an environment that allows nurses to practice as the outstanding nurses they are.” Grand Valley State University and Grand Rapids Community College are focused on meeting the needs of the health care providers in the area by graduating nurses trained in the skill sets needed for the future. “Colleges work closely with local hospitals/long term care/rehabilitation centers to make sure our education meets what will be expected of our nurses after they graduate,” Potts said. “We have wellequipped skills labs so students can practice with real equipment. In addition, we have an outstanding Simulation Lab where students can practice being a nurse in real life scenarios with high fidelity mannequins.” McCurren said GVSU develops its nursing program based on its practice partners to ensure it is meeting their needs. “Examples include the development of specialized course content like perioperative nursing, so our graduates enter the workforce prepared to collaborate in the perioperative area, and education of nurse practitioners for primary care. And most recently, we developed a Psychiatric Mental Health Nurse Practitioner Certificate program to address the very serious mental health crisis.” It's also important that nurses continue to have the interpersonal skills to work with patients, particularly with the increase in technology that is changing patient diagnosis, treatments and care options. “Nurses must remain vigilant that they remain focused on the patient as an individual and not simply be focused on the machines and computers surrounding them,” Potts said. Even as challenges mount, nurses will continue to show up. They will do the tough jobs and hope for the best outcomes for their patients — as demonstrated by the COVID-19 crisis. Despite inadequate PPE in many hospitals and devastating patient scenarios, nurses remain on the frontlines, caring for their patients. FLORENCE NIGHTINGALE ISTOCK/TRAVELER1116

Our heroes 1. 2. 3. 4. 5. 6. 7. 8.

10.

NICU Nurses at Mercy Health Saint Mary's Nurse team outside screening tent at Spectrum Health Nurse team at Spectrum Health ICU and PCU Nurses at Metro Health Clinical Nurse Leaders at Mercy Health Saint Mary's Emergency Department Team, Metro Health Emergency Department Team, Metro Health Nurse team, Spectrum Health Butterworth Hospital Emergency Department COVID-19 Unit Nursing Volunteers at Mercy Health Muskegon Mercy Campus Urgent care team at Metro Health

5 6 8 7

PHOTOS 1, 5, 9 COURTESY MERCY HEALTH SAINT MARYâ&#x20AC;&#x2122;S, PHOTOS 2, 8 COURTESY SPECTRUM HEALTH PHOTOS 4, 6, 7, 10 COURTESY METRO HEALTH PHOTO 3 COURTESY TAYLOR BALLEK/SPECTRUM HEALTH

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You have a dream. Whether your dream is to finish what you started, earn a better salary or show your kids what a quality education can do, Davenport University can help you get there. davenport.edu/achieve

2020 excellence IN nursing Awards P O R T R A I T S B Y B R YA N E S L E R

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Grand Rapids Magazine is pleased to introduce its first Excellence in Nursing finalists and winners When we set out to create our 2020 Excellence in Nursing awards program last fall, COVID-19 had yet to rear its ugly head. At that time, we were excited to honor nurses in our region for their contributions in creating a healthier community and providing superb patient care. Grand Rapids is widely acclaimed for its medical community — the doctors and researchers doing groundbreaking work right here in our city — and we wanted to make sure the city also is known for the quality of its nurses. As the country struggles with a nursing shortage, our local colleges are receiving an abundance of applications for their highly rated nursing programs. The competition is fierce, and these programs are graduating nurses who are becoming leaders and community volunteers committed to helping everyone in our community live a healthier life. As baby boomers age, nurses will be even more vital to the care experience, from hospitals to hospice and beyond. As we began accepting nominations and applications for the awards, we realized pretty quickly that nurses tend to have a common trait: they are humble. I lost track of how many emails we received thanking us for the honor of being considered for the Excellence in Nursing awards, but declining that honor at the same time because, “my colleagues are just as worthy of this award, and I don’t want to be singled out.” And though we have singled out nurses in 10 specialties for recognition this year, we do believe that our Excellence in Nursing awards program is really about honoring all nurses in all of the different specialties for the tremendous work they are doing in their field. Nurses are on the frontlines of patient care and their efforts impact patient outcomes substantially. As the applications were rolling in, our world changed. COVID-19 emerged and has taken the medical field by storm. Every day, heartbreaking stories are coming out of hospital emergency rooms as doctors, nurses and other staff are forced to make excruciating decisions. Though not all nurses are in this particular battle, nurses in every specialty go to work every day to help improve their patients’ lives through their care and they all are feeling the impacts of COVID-19 on their profession. While we already felt it important to create a program to honor our community’s nurses, this year it has become even more obvious that nurses deserve this recognition. We are sorry that we were not able to hold our planned Excellence in Nursing event this year that would have celebrated our finalists, winners and all nurses in the community, but we are glad that we could still share this year’s winners with you in the pages of Grand Rapids Magazine. I am thankful for our judges, Dr. Cynthia McCurren, dean and professor at Grand Valley State University’s Kirkhof College of Nursing, and Renae Potts, RN, assistant professor of nursing at Grand Rapids Community College, for taking time to review all of the applicants and help us determine this year’s finalists and winners. And now, I give you this year’s Excellence in Nursing winners. Sincerely, Charlsie Dewey

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Dr. Cynthia McCurren is dean and professor for Grand Valley State University’s Kirkhof College of Nursing in Grand Rapids. She oversees the college, which serves 1,500 undergraduate and graduate nursing students, an Academic Nurse Managed Center in the heart of Grand Rapids, and the Bonnie Wesorick Center for Healthcare Transformation. Before joining Grand Valley State University, McCurren was at the University of Louisville School of Nursing for over 20 years, serving as faculty, associate dean and acting dean. She is past chair of the board of trustees for the Clark Retirement Community, serves on the board for Metro Hospital University of Michigan Health System, and on the Quality and Safety Committee for Spectrum Health Board. In February 2020, McCurren was elected as chair-elect for the American Association Colleges of Nursing (AACN) Board for two years and will then serve as board chair from 2022-2024. McCurren currently serves as co-chair of AACN’s Essentials Task Force, which is working on re-envisioning the preparation of registered nurses prepared at the undergraduate and graduate levels.

MEET THE JUDGES GRAND RAPIDS Magazine enlisted the help of Dr. Cynthia McCurren and Renae Potts, RN, to help us narrow down the impressive collection of applications we received and select the winners in the 10 categories. Nurses were evaluated based on their work within the nursing profession and with patient care, continued education, community service and leadership roles, and additional materials provided by nominators.

Renae Potts is a registered nurse who has been practicing in the nursing field for 36 years. She began her career after graduating with a Bachelor of Science in Nursing from Calvin College, later earning a Master of Science in Nursing with a focus on nursing education from Grand Valley State University. Her work experience includes direct patient care at Blodgett, Mary Free Bed and Butterworth hospitals, with specialty areas in neuroscience, trauma, general med/surgery and rehabilitation. She also served as an insurance case manager for a brief period. Potts taught nursing at Calvin College for 16 years and has been teaching nursing as an assistant professor at Grand Rapids Community College for four years. She especially loves taking her nursing students to her neuro unit at Butterworth for their clinical education.

JUDGES COURTESY CYNTHIA MCCURREN; COURTESY RENAE POTTS

A university-quality education at a community college price. The GRCC Experience is seamless transfer to fouryear college and university programs; faculty with advanced degrees and industry experience; hands-on experiential learning; state-of-the-art technology; honors and study away opportunities; and business partnerships to develop tomorrow’s workforce.

West Michigan’s Best Choice.

GR M AG .CO M

2020 Finalists A C U T E C A R E / FA M I LY PRACTICE/GENERAL MED Julie Bulson (winner) Spectrum Health West Michigan Cynthia Bursma Spectrum Health West Michigan Jennifer Ohman Department of Veterans Affairs Elizabeth O’Mara Mercy Health Saint Mary’s Hospital Elizabeth Wiersma Pine Rest Mental Health Services

C A R D I O VA S C U L A R Jamie Roberts (winner) Spectrum Health West Michigan Jacqueline Biel Spectrum Health West Michigan Desiree McGraw Spectrum Health West Michigan Kate Middlecamp Spectrum Health West Michigan Shelly (Leigh) Rosema Spectrum Health West Michigan

C O M M U N I T Y H E A LT H Leora Bain (winner), Spectrum Health West Michigan Alexandria Bryce Cherry Health Kenyatta Curry Spectrum Health West Michigan Cathleen Graham Hospice of Michigan Gladys Pico Gleason Spectrum Health West Michigan

EMERGENCY ROOM Stephanie Mullennix (winner) Emergency Care Specialists Wendy DeBruyn Spectrum Health West Michigan Tracy Hosford Spectrum Health West Michigan Katie Limbacher Spectrum Health West Michigan Kylee Zomerlei Spectrum Health West Michigan

List continued on page 80

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A C U T E C A R E / FA M I LY P R A C T I C E / G E N E R A L M E D

Julie Bulson Director of Business Assurance Spectrum Health West Michigan

JULIE BULSON has been in the health field for 40 years. As business assurance director, she has a unique position of managing the program at Spectrum Health responsible for business continuity and emergency preparedness. The safety of the whole community is her focus. This planning ensures that patients, family members and staff are safe and get the care they need during a disaster situation. This includes proactive work in mitigating the effects of the disaster on not only Spectrum Health, but also the community, by working with its community planning partners. An example of this is working with the health system’s social media staff encouraging external messaging around how to decrease exposure and spread of disease through the current COVID-19 situation. Bulson researches the best practices in health care emergency preparedness and often speaks at national conferences. She’s been on the Grand Valley State University Alumni Board for three terms (one as president). She also has been on the board for Leukemia and Lymphoma Society and Hope Unexpected, both of which support very important work in the community. Education is an easy tool to arm nurses with, but there is little education available related to disaster response, so Bulson has been able to document the need and develop educational modules that nursing staff can complete for free. Her research has documented a statistically significant improvement in the self-perceived knowledge level of nursing staff, which in turn has the potential to decrease nursing turnover and stress during a crisis. — Robin Gould

C O M M U N I T Y H E A LT H

Leora Bain Registered Nurse Spectrum Health West Michigan

LEORA BAIN has been a registered nurse for five years. She knows that when one family member is not well, it affects the family unit, and when families are unhealthy it affects the health of the community. She also believes that it is no longer “good enough” to have the education needed to promote health and well-being; there must be a human connection. Therefore, she is known to use transparency heavily throughout her nursing practice. Bain recently had the opportunity to speak about Perinatal Mood and Anxiety Disorders (PMAD) at an event for the Mid-Michigan Community Action Agency. However, her passion and service to the community goes beyond nursing. Bain is currently investing her spare time, energy and finances in launching a nonprofit organization for young adults exiting the foster care system. Young adults who age out of the system often face homelessness and trauma. Her goal is to create an evidencebased practice/program that focuses on the individual’s needs. This nonprofit is her life's mission and will become her greatest contribution, which she hopes will someday impact communities across the globe. She also invests her time by being an active member of the Michigan Coalition to End Homelessness and Fostering Change Network. Through these memberships, she advocates for real change in the community for the its most vulnerable populations. Check out her nonprofit at glidehome.org. — Robin Gould

C A R D I O VA S C U L A R

Jamie Roberts Cardiovascular Recovery ICU RN Spectrum Health West Michigan JAMIE ROBERTS is known as the nurse who gets things done without complaining. For the past seven years, she has worked with patients who have just had open-heart surgery in the ICU. If something is not working well on the unit, she strives to be the change and tries to find a solution. She comes in before her shift and stays after her shift to care for patients when the unit is shorthanded. Roberts is the type of nurse who goes beyond what is expected of her. She once walked with a patient for four miles because the patient required a nurse to walk with them. She’s also volunteered to walk with a patient before her shift based on a patient’s request. Roberts goes above and beyond by making cheat sheets and education binders for staff, as well as references and a map for new nurses pulled to the unit. Outside of work, she adopted her road through the Kent County Adopt-a-Road program because she believes in and advocates for a cleaner planet and community. — Robin Gould GR M AG .CO M

INTENSIVE CARE UNIT

Melissa Dorsey

Nurse Manager Spectrum Health West Michigan MELISSA DORSEY is the manager of the Cardiothoracic Intensive Care Unit and the Cardiovascular Recovery Unit. She currently manages a total of 170 staff members. Dorsey has been a nurse for 11 years and one of her main responsibilities is to ensure patients, families and employees are provided with the most optimal health care available. Dorsey said that people always ask her why she wants to be a leader and not use her “nursing skills” at the bedside. To her, it is a simple answer: She gets to use all of her skills, plus more. Her job is to support the team of nurses, technicians and providers so they can provide excellent care for patients. Her goal is for each of her team members to see the whites of her eyes every day. It allows for them to ask questions, provide ideas and voice concerns. It has built a trusting, respectful relationship and staff know that she will always “walk the talk.” Dorsey is proud to say that there were zero hospitalacquired conditions in the month of January and it had been six months without a catheter-related urinary infection. She also is a facilitator for Schwartz Center Rounds, which provides a facilitated discussion with caregivers and all those that support patients and their families. It focuses more on the heart and less on the brain response to situations. She is known for her forward thinking and intentional mentoring. — Robin Gould 74

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EMERGENCY ROOM

Stephanie Mullennix Director of Clinical Practice, Quality and Integration Emergency Care Specialists STEPHANIE MULLENNIX has spent 19 years in emergency care. In her current role, the focus of her clinical work is on the impact of the opioid crisis in West Michigan. Through November 2019, 65 individuals within Kent County alone died of an opioid-related overdose. Although this number has improved from 2017, during which 104 individuals died, much work still is required to improve access to high-quality treatment programs. Mullennix collaborates with other health care leaders and workers to implement interventions focused on reducing the opioid crisis in the community. Her team was able to implement a program focused on dispensing Naloxone, a lifesaving medication that can reverse the life-threatening respiratory depression associated with opioid overdose. The kits are distributed to patients in the emergency department following an opioid overdose. Additionally, she recently completed Buprenorphine Waiver Training through the American Society of Addiction Medicine. This training was helpful in understanding the best-practice recommendations for the treatment of opioid use disorder. In the last year, the interdisciplinary project group has been disseminating its findings related to emergency department Naloxone distribution, and this past February, she received notification that the work will be published in a national, scholarly peer-reviewed journal. Additionally, in November 2019, she was invited to speak at The Opioid Overdose Prevention: Emergency Care of the Post-Overdose Patient Fall Summit hosted by the University of Michigan Injury Prevention Center. Her talk was focused on the implementation of a system strategy for Naloxone distribution. — Robin Gould

HAIL TO THE

NURSES Day in, day out, nurses bring hope and healing to those who need it most. Right now, they are on the front lines fighting against the pandemic. More than ever, the nurses of Metro Health deserve to be celebrated and supported.

HAIL TO THE CAREGIVERS

O N C O LO G Y

Genevieve Waldron Nurse Navigator Spectrum Health West Michigan

MEDICAL/SURGICAL ( TIE)

Jessica Pratt Nurse Manager Spectrum Health West Michigan

JESSICA PRATT manages a large and complex medical nursing unit. She has been a nurse for 11 years and believes that a happy and healthy nursing team will be able to best provide care for patients. She is passionate about creating schedules that allow for optimum work/life balance and always attempts to allow for flexibility. Additionally, she prides herself on truly knowing her team. Pratt strives to know who they are, what is important to them and what their goals are in life. It is her goal to take care of her team, so they can take care of their patients and community. As a nursing leader, most of her role is focused on how to positively influence patient outcomes. She does this by striving for continuous improvement on her unit with the use of daily huddles and quality improvement projects. These projects focus on reducing harm and hospital-acquired conditions. Her unit recently celebrated one year without a catheter-associated urinary tract infection or central-line-associated blood stream infection. She also is a member of the Michigan Organization of Nurse Leaders (MONL). As the name implies, this professional organization provides an opportunity for nursing leaders throughout the state to connect with one another to share ideas and learn best practices. She goes above and beyond in taking care of her team members, so they can go above and beyond in taking care of patients. â&#x20AC;&#x201D; Robin Gould 76

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FOR 23 YEARS, Genevieve Waldron has encouraged her patients to be advocates for themselves by continuously asking the tough questions as they go through their cancer journey and by encouraging them to care for themselves through art, music, exercise or whatever activities they enjoy. She completed her Master of Science in Nursing in 2004 and just recently enrolled in the Family Nurse Practitioner Program at American Sentinel University. As a nurse navigator, she is the first voice the patient and family hear. To her, it is more than a job, it is part of who she is. Many can execute and accomplish the basics of her position, but the compassion she exhibits in her role goes beyond what any degree can teach. Her patients often stay in touch with her for support even after they leave the hospital. Waldron goes the extra mile in all capacities to ensure her patients are cared for and issues are resolved quickly. She also enjoys volunteering at the National Cancer Survivors Day events that are hosted by her employer. These events give cancer survivors, families and friends in the community the opportunity to celebrate life after cancer and to connect with one another. â&#x20AC;&#x201D; Robin Gould

I am convinced that the greatest heroes are those who do their duty in the daily grind...whilst the world whirls. Florence Nightingale Congratulations to our 32 Excellence in Nursing Finalists. We are incredibly proud of you. Acute Care/Family Practice/ General Med Julie Bulson Cynthia Bursma

Community Health Leora Bain Kenyatta Curry Gladys Pico-Gleason

Cardiovascular Jamie Roberts Jacqueline Biel Desiree McGraw Kate Middlecamp Shelly Rosema

Emergency Room Wendy DeBruyn Tracy Hosford Katie Limbacher Kylee Zomerlei Intensive Care Melissa Dorsey Maggie Simons Julie Stratton

Medical/Surgical Lisa McCann-Spry Jessica Pratt Katie Groover Heather VanderZwaag Catherine Wondergem Oncology Genevieve Waldron Emily Oosterhouse Tina Rodriguez Erin VanDyke

Pediatrics Beth Huizinga Elizabeth Sandon-Kleiboer Sherri Hoard Megan Zubrickas Womenâ&#x20AC;&#x2122;s Health Katie Buchanan Kelly Conley

Improve health, inspire hope and save lives.â&#x201E;˘

MEDICAL/SURGICAL ( TIE)

Lisa McCann-Spry Clinical Nurse Specialist Spectrum Health West Michigan

LISA MCCANN-SPRY has been a clinical nurse specialist for 19 years. She oversees the Orthopaedic Care Unit, where she works to ensure that patients get the best individualized and evidence-based care. She oversees pre-op classes for joint replacement, spine surgery and helps develop hospital discharge videos for patients and families. She is the nursing lead for the pain management and opioid work. Her job is to ensure that opioid utilization decreases, and she focuses on the safety of her patients, families and the community through the development of opioid prescribing guidelines and Naloxoneprescribing for patients at risk, in both the emergency department and inpatient spaces. Her main focus is on patients with joint replacements, spine and hip fractures, and reducing surgical site infections and readmissions. She also uses opioid data to help drive appropriate prescriptions to decrease unnecessary opioids in the community, hoping to prevent opioid overdose and misuse. Spry is the secretary for the Grand Valley State University Kirkoff College of Nursing Alumni Group as well as an active member of the local chapter of the National Association of Orthopaedic Nurses (NAON). She hosts events and volunteers in the community. She also partners with student nurses to help students complete their schooling. In addition, she recently volunteered with GVSU KCON alumni at the Bodies Revealed exhibit in Grand Rapids. The local NAON chapter provides continuing education for orthopaedic nurses, and Spry participates in the organization’s Arthritis Walk each year. — Robin Gould

P E D I AT R I C S ( T I E )

Beth Huizinga Clinical Nurse Specialist Helen DeVos Children’s Hospital, Spectrum Health West Michigan BETH HUIZINGA is the clinical nurse specialist in the Neonatal Intensive Care Unit at Helen DeVos Children’s Hospital. She has worked in neonatal and non-neonatal units for 41 years. As a CNS, Huizinga has been the driving force directing the hospital’s NICU to provide the most up to date, evidence-based care available. She is responsible for the standards of care that are provided in the NICU. She has been instrumental in the topic research, development and implementation of various programs that have made the NICU one of the top units in the country. Some of her work includes developing the Small Baby Unit to help premature babies receive the best possible outcomes. Another project she has developed is the Cue Based Feeding program, which improves a baby's ability to oral feed successfully. Outside of the hospital, Huizinga volunteers at the Buist Community Center food bank. Additionally, she volunteers at her church through a new respite care program as a nurse. It is called Buddy Break, and the program offers a three-hour respite care session for families with special needs children. Huizinga has spent the past 40 years trying to put herself in the shoes of the families she works with, and with that goal in mind, she has given everything she has to be successful. — Robin Gould

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W O M E N ’ S H E A LT H

Debra Rewerts Nurse Educator Metro Health University of Michigan Health

P E D I AT R I C S ( T I E )

Elizabeth Sandon-Kleiboer

KNOWN BY HER COWORKERS as the one who will invite you in for coffee, Debra Rewerts has been a passionate and hard-working nurse in West Michigan for 40 years. She began her nursing career at Metro Health Hospital as a medical surgical nurse. After 10 years, she realized her passion for obstetrics and completed her associate degree in nursing. Later, she finished her Bachelor of Science in Nursing and started working with the Childbirth Center’s nurses, residents and physicians as their unit educator. Prior to her current role, she served as OB outreach coordinator for Spectrum Health. Rewerts strives to stay current in her ever-changing profession by attending conferences and overseeing the local chapter of the Association of Women's Health, Obstetric and Neonatal Nurses (AWHONN). She recently submitted a proposal to the Michigan Council for Maternal and Child Health that offers comprehensive and compassionate care and support to moms struggling with substance use disorder. Additionally, she is the nurse liaison for Michigan’s Alliance for Innovation on Maternal Health (MIAIM) prosperity region 4. This organization has embraced two paths of care that will help decrease Michigan’s maternal morbidity and mortality rates. Rewerts travels to hospitals around West Michigan educating, inspiring and caring for women, babies, nurses and doctors. — Robin Gould

Pediatric Coagulation Disorders/Program Manager Spectrum Health West Michigan RETIRING IN THE NEXT YEAR, Elizabeth Sandon-Kleiboer has been involved in nursing for over 40 years. She has been the manager and hemophilia coordinator for 25 years. Serving in the pediatric coagulation disorders program, she works with patients and families with chronic blood conditions from birth to young adulthood. Through the many opportunities to increase her expertise, she has attended state, national and international conferences two to four times per year. She has volunteered with a Michigan-based hemophilia camp for 20 summers, providing children with bleeding disorders an opportunity to have fun within their activity restrictions, while also learning self-infusion and other self-care skills. She also has volunteered at family hemophilia retreats to provide education, support and networking to families locally and across the state. Outside of the hospital, she has participated with Access of West Michigan Good Food initiatives to improve access to food for people in the region. She has served on many boards, including the Hemophilia Alliance for six years and the Medical Advisory Committee for Hemophilia Foundation of Michigan for 20 years. By teaching patients and their families how to administer medications in their home, Sandon-Kleiboer’s team has helped control the cost of care and assisted in achieving a more “normalized” lifestyle. She has met with insurance companies and hospital legal representatives to ensure compliance with a federally supported program to give patients the best price for expensive hemophilia products. — Robin Gould GR M AG .CO M

Continued from page 72

INTENSIVE CARE

Melissa Dorsey (winner) Spectrum Health West Michigan Susie Grubba Metro Health University of Michigan Health Joshua Loomis Metro Health University of Michigan Health Maggie Simons Spectrum Health West Michigan Julie Stratton Spectrum Health West Michigan

MEDICAL/SURGICAL Lisa McCann Spry (winner/tie) Spectrum Health West Michigan Jessica Pratt (winner/tie) Spectrum Health West Michigan Kathryn Groover, Spectrum Health West Michigan Heather VanderZwaag Spectrum Health West Michigan Cate Wondergem Spectrum Health West Michigan

REHAB

Amanda Daggett

O N C O LO G Y Genevieve Waldron (winner) Spectrum Health West Michigan Wendy Connor Cancer and Hematology of Western Michigan Emily Oosterhouse Spectrum Health West Michigan Tina Rodriguez Spectrum Health West Michigan Erin VanDyke Spectrum Health West Michigan

P E D I AT R I C S Beth Huizinga (winner/tie) Helen DeVos Children’s Hospital Elizabeth Sandon-Kleiboer (winner/tie) Helen DeVos Children's Hospital Sherri Hoard Helen DeVos Children's Hospital Nancy Oelerich Mercy Health Saint Mary’s Hospital Megan Zubrickas Helen DeVos Children’s Hospital

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Director of Nursing Beacon Hill at Eastgate

REHAB Amanda Dagget (winner) Beacon Hill at Eastgate

W O M E N ’ S H E A LT H Debra Rewerts (winner) Metro Health University of Michigan Health Kathy Buchanan Spectrum Health West Michigan Kelly Conley Spectrum Health West Michigan Anna Montgomery Metro Health University of Michigan Health Mary Lynne Roberts-Jachim Mercy Health Saint Mary’s Hospital

AMANDA DAGGETt has been the director of nursing at Beacon Hill at Eastgate for the past eight years. She strives to provide the best services to seniors that promote their best life in a supportive community. Her role gives her the opportunity to learn their life story, their desires, their family and support systems, and assist them as their needs change. During her time at Beacon Hill, the facility has gone from a 2-Star CMS rating to a 5-Star rating, and her vision for quality care has mastered the art of turning a clinically-minded field into a model of success with a hospitality driven focus. She is a member of the Health Careers Advisory Committee at Kent Intermediary School District, the Grand Rapids Community College Nursing Advisory Committee and the Spectrum Health Sub-Acute Rehab High Performing Network. She also serves on the Technical Advisory Committee for Healthcare with HPS. She participates with the LeadingAge Michigan directors of nursing network to keep up with market trends, regulations and community trends in providing skilled nursing care. She also collaborates with Seamless, where she researches and tests a variety of new technologies that are changing the future of health care. — Robin Gould

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BUSINESS SHOWCASE

Harvey Automotive

Songs are written about them. Comparisons are made to them when conveying the essence of luxury. For nearly 120 years, Cadillac automobiles have signified the pinnacle of prestige. It should be no surprise, then, that the newest Harvey Cadillac showroom, set to open its doors in late spring of 2021, will be “The Cadillac” of Cadillac dealerships. As a fixture in the West Michigan community since 1966, Harvey Automotive has been no stranger to change. In 1969, the dealership moved from its downtown location to 28th Street. Since then, it’s undergone a series of remodels to keep up with shifting times and consumer tastes. Just as the high-end vehicles themselves have a storied history of ever-evolving, iconic designs, the Harvey Cadillac facility will undergo its own dramatic transformation; it’s one of the leaders in the Cadillac Motor Division’s charge to embody a 21st-century image. “It’s going to be about a 12-month project and it’s really going to transform the way our dealership not only looks, but how it operates,” says John Leese, president

and owner. “It will feel like stepping into a five-star hotel or fine art gallery. There will be a showroom concierge, and the vehicle service consultation area will be like checking into a luxury hotel, providing guests with an elevated experience.” An ultramodern showroom is necessary to enhance shopping, as well as showcase the $15-20B revitalization of the Cadillac line, as the division leads General Motors’ efforts to electrify the car business. “We’re going to have a new, full line of electric vehicles, along with traditional fuel models, so it’s important that we have a state-ofthe-art facility for guests to view them in a low-pressure atmosphere, with all the latest and greatest technologies,” Leese says. “I call it a shining example.” As Cadillac undertakes these extraordinary advancements, it continues to demonstrate the resilience it’s shown through decades of change and uncertainty. Over and again, since the first two-seat horseless carriages — the Tonneau and Runabout — were completed in 1902, Cadillac has adapted to stay relevant. Today, amid unprecedented conditions,

Harvey Cadillac carries on that spirit. To quickly respond to customers’ needs while honoring government mandates, it initiated contact-free test drives and deliveries, as well as other conveniences that have allowed the dealership to continue to safely serve the public while maintaining its personable reputation. “We don’t just sell and service one of the finest vehicles available on the planet; we’re really in the people business. It’s been our philosophy to treat people like they’re guests in our home,” Leese says. “It’s a different shopping experience right now, but we have a tremendous outlook going forward, so we’re pretty excited.” 

Harvey Automotive 2500-2600 28th St. SE Grand Rapids, MI 49512 (Located a half-mile west of Woodland Mall) 616-949-1140 harveyautomotive.com

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CHEERS , GRAND RAPIDS THANK YOU FOR NAMING US BEST BREWERY IN GRAND RAPIDS. 235 GRANDVILLE AVE. SW, GRAND RAPIDS, MI 49503

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MARKETPLACE

We are excited to introduce to you Grand Rapids Magazine Daily, our new curated e-newsletter highlighting the best food, drinks, experiences and more in Grand Rapids! Monday through Friday, weâ&#x20AC;&#x2122;ll be sending out the latest stories on all things happening in GR right to your inbox. Head to GRMAG.COM to sign up today!

CHEF TIPS & TECHNIQUES Q&A

FRESH FOODAND NEW BEGINNINGSARE WHAT’S IN SEASON In the past few months, as we’ve done our best to stay home and stay safe, many of us have found ourselves spending more time than ever in the kitchen — some reluctantly, some enthusiastically. Not only have we been limiting our grocery store visits and getting creative with what’s already in the pantry, but dining out has been virtually off the menu. Being left to our own devices to come up with

three square meals a day has been challenging, even for the most seasoned and eager home cook. It makes us appreciate the chefs who do this for a living! Here, they share their favorite culinary tips and observations. As we move into summer, fresh produce takes center stage. Cooking fresh year-round should be the goal, and it isn’t that difficult if we focus on what’s in season and stay

connected with local farmers and suppliers. And whether you’re making a restaurantworthy meal or a flawlessly cooked omelette at home, it’s possible to pull the task off with ease, with a little expert advice. Still, when it’s time to open their doors and welcome us back to their tables, these restaurants and chefs will be ready — and we’ll be ready, too. ■

What separates Leo’s Seafood Restaurant and Bar from other restaurants?

A: When you walk through the doors at Leo’s, the first thing you’ll notice is that they’ve spent their hiatus refreshing and renovating their dining room to a create a superior experience. Unlike some businesses that are cutting back, they’ve invested in upgrades ranging from décor to a full JAN-PRO, CDC-compliant sanitizing of the entire restaurant. “We’re proud to provide the same comfortable yet sophisticated atmosphere you’ve come to expect, with adequately spaced tables that offer greater distance from others and a more intimate setting overall,” Bernard Lucas, executive chef, says. What has always elevated Leo’s is their

commitment to using in-season ingredients and serving the freshest possible meal. They strive to order for the crowd they’re anticipating, taking delivery of fresh, not-frozen seafood six days a week. And when they run out of a dish, they run out. “We’re not afraid of running out because we know that means our guests are always getting the very best,” Lucas explains. “We also work with local farms to bring in produce, fresh six days a week, that pairs with the season and the dish.” From happy hours to special occasions, Leo’s guests consistently receive exceptional service and five-star dining.

Leo’s Seafood Restaurant and Bar Bernard Lucas Executive Chef 60 Ottawa Ave. NW Grand Rapids, MI 49503 616-454-6700 leosrestaurant.com info@leosrestaurant.com

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CHEF TIPS & TECHNIQUES Q&A Q:

When I’m entertaining at home, how can I cook restaurant-quality dishes?

A: “I love it when I’m asked this question!” says Lucas Grill, owner of the 1983 Restaurants Group. “Guests at my restaurants — and even friends and family — want to know how to wow their guests at their next dinner party.” The first thing Grill recommends is to let the seasons do the thinking for you. “Whether it’s butternut squash, maple syrup, and apple cider in the fall, or mushrooms, asparagus, and fresh herbs in the spring, let those ingredients help navigate your menu,” he says. Next, always cook in twos — and that means two textures and two flavors. “One of our

Lucas Grill

Owner and Proprietor 1983 Restaurants Group 16 West 8th St. Holland, MI 49423 616-994-8414 1983restaurants.com

How do I cook the perfect omelette?

A: There’s a reason diners flock to Anna’s House for a delicious breakfast. Simply put: It’s not easy to get chef-level quality at home. But with this kitchen secret, you’ll be off to a great start. The first factor in omelette-making is the eggs. The more air you whip into them, the lighter and fluffier they’ll be once cooked. Use an immersion blender, a regular blender, or elbow grease and a whisk to achieve a light yellow color and a small layer of foam at the top. Once your eggs are prepared, ready your skillet by warming it over medium

best-selling dishes at Seventy Six in Holland is our grilled cheese and tomato soup, which blends crunchy and smooth for a satisfying bite,” Grill says. “Then there’s a classic like caprese, with the sweetness of tomato and the acidity of balsamic vinegar. Using the rule of two, it’s easy to make a winning dish.” Finally, he says, if it grows together, it goes together. Think mustard and Riesling from Germany, or ingredients that are Michigan-forward, like whitefish and cherries. “People want to feel inspired, and the easiest way to get inspiration is from Mother Nature,” Grill says.

heat with a pat of butter. This allows the omelette to cook evenly. Add the whipped eggs, and when they start pulling from the sides of the skillet, use a spatula to loosen the edges and flip the omelette to the uncooked side. Once flipped, your omelette will only need a few seconds longer before it’s completely cooked. Remove it promptly for the best possible taste and texture. If you want to fill your omelette with veggies, meats, or cheeses, add them to the omelette right after it has been flipped, then roll it onto a plate and enjoy!

Christina Post

General Manager, Grandville Anna’s House 3766 Potomac Circle SW Grandville, MI 49418 616-288-5855 annashouseus.com feedback@annashouseus.com Advertisement on page 2

Why should I seek out restaurants that take a farm-to-table approach?

A: Savvy chefs understand the advantages of using fresh, locally grown and produced food — like they do at the Bistro on the Boulevard in St. Joseph. Cheryl Bernacchi, Bistro on the Boulevard’s executive chef, says guests may not realize how much the farm-to-table approach benefits them. “These products are generally free from hormones, preservatives, or chemicals that are used to make them last longer — a plus for conscious consumers who read labels and care about what they’re putting in their bodies,” she says. The farm-to-table approach also means using seasonal produce. When it’s in season, produce has flavor that truly elevates the

experience and the cuisine. Purchasing locally-grown Michigan ingredients provides fresh options for superior taste, while benefiting local farmers. Says Bernacchi: “You can taste the difference! The mesclun and arugula salad greens mix I buy from Sower’s Purse in Michigan is incredible. Customers ask me where to purchase it all the time.” Finally, when produce is sourced from local farms and suppliers, it helps those businesses thrive. This kind of partnership helps farmers grow their businesses — which, in turn, boosts the local economy, making it a win for everyone in the community.

Cheryl Bernacchi

Executive Chef Bistro on the Boulevard 521 Lake Boulevard St. Joseph, MI 49085 269-983-6600 theboulevardinn.com info@theboulevardinn.com

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OUR STAFF'S GUIDE TO THE AREA'S BEST EATERIES For any additions or changes: // Please email cdewey@geminipub.com or write to Grand Rapids Magazine, c/o Dining Guide, 401 Hall St. SW, Suite 331, Grand Rapids, MI 49503.

Downtown GR ANGEL’S THAI CAFÉ Extensive Thai fare. Menu includes your-choice stir-fry option. Vegetarian friendly. No alcohol. Open daily. // 136 Monroe Center NW, 454-9801. angelsthaicafe.com. Lunch, Dinner $-$$ BANGKOK TASTE CUISINE Thai fare with lunch buffet and kids menu. No alcohol. Closed Sun. // 15 Jefferson Ave SE, 356-5550. bangkoktastegr.com. Lunch, Dinner $-$$ BEIJING KITCHEN Hunan, Szechuan and Cantonese cuisines. Lunch and dinner specials. No alcohol. Open daily. // 342 State St SE, 458-8383. beijingkitchenmi.com. Lunch (SunFri), Dinner $-$$

2020 DINING AWARD WINNER BISTRO BELLA VITA Big-city casual; modern 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. bistrobellavita.com. Lunch, Dinner $$-$$$ BOBARINO’S AT THE B.O.B. Grill on second floor of The 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/bobarinospizza. Lunch, Dinner $-$$ BRICK & PORTER Appetizers, burgers, salads, sandwiches and a nice selection of entrées; 20 beers on tap (“the darker, the better”). Open daily. // 47 Monroe Center NW, 2266928. brickandportergr.com. Brunch (Sat-Sun), Lunch, Dinner $-$$ BRICKYARD TAVERN Located inside the historic Boardwalk Building, BrickYard Tavern offers a varied menu with items including a selection of burgers, sandwiches and entrées such as beer-battered salmon and chips, fish tacos and rib eye. Enjoy cocktails and 24 beers on tap. Open daily. // 940 Monroe Ave NW, 805-3280. brickyardtaverngr.com. Lunch, Dinner $$

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. thebullsheadtavern.com. Lunch (Mon-Fri), Dinner $$-$$$ THE CHOP HOUSE Aged prime beef, seafood, pork, lamb chops, chicken and more. Downstairs is La Dolce Vita dessert and cigar bar. Closed Sun. // 190 Monroe Ave NW, 451-6131. thechophousegrandrapids.com. Dinner $$$ CITY BUILT BREWING CO. Taproom featuring a variety of craft beer. Plus, Puerto Rican-inspired appetizers, small plates, entrées, soups and salads. Closed Mon. // 820 Monroe Ave NW, 805-5755. citybuiltbrewing.com. Lunch, Dinner $$ CINCO DE MAYO Offers the usual Mexican fare plus carnitas and steak asada. Full bar. Open daily. // 114 Monroe Center NW, 719-2401. cincodemayogr.com. Lunch, Dinner $$ CITYSEN LOUNGE Soups, salads, sandwiches, burgers and small-plate creations. Beer and wine; happy hour 4-7 pm. Open daily. // CityFlatsHotel, 83 Monroe Center NW, 6081725. cityflatshotel.com/location/grand-rapids. Breakfast, Lunch, Dinner $-$$ 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. Lunch, Dinner $ DIVANI European-inspired food includes small plates for sharing and a variety of entrées. Full bar. Closed Sun. // 15 Ionia Ave SW, 774-9463. divanigr.com. Dinner $$-$$$

FOUNDERS BREWING CO. Spacious taproom, serpentine bar and live music Thu and Sat. Menu features appetizers, deli sandwiches. Outdoor beer garden. Open daily. // 235 Grandville Ave SW, 776-1195. foundersbrewing.com. Lunch, Dinner $ FRIESIAN GASTRO PUB A cozy neighborhood eatery offering comfort food items with an eclectic twist. Menu items include handhelds like the harissa hot chicken sandwich and vegan Rueben, as well as entrées including ramen bowls and Korean short ribs. Full bar. Patio and rooftop deck. Open daily. // 720 Michigan St NE, 825-3001. friesiangr.com. Lunch, Dinner $$ GILLY’S SMOKEHOUSE Twelve rotating craft beers from The B.O.B’s Brewery paired with smokehouse fare, including smoked beef brisket, Amish chicken, pork butt and more. Closed Sun-Mon. // 20 Monroe Ave NW, 356-2000. thebob.com/gillysrestaurant. Dinner $-$$ GINZA SUSHI & RAMEN BAR Wide selection of authentic Japanese cuisine, sushi, ramen, poke bowls, hibachi dinners, appetizers, soups and salad. Open daily. Catering available. // 1015 Michigan St NE, 272-4116. ginzasushiramen.com. Lunch, Dinner $$ GP SPORTS Sports bar and restaurant. Menu features create-yourown pizzas and burgers, salads and sandwiches. Open daily. // Amway Grand Plaza, 187 Monroe Ave NW, 776-6495. amwaygrand.com/dining/ gp-sports. Lunch, Dinner $$ GRAND RAPIDS BREWING CO. Organic brews, hard cider, wine and spirits. Farm-totable menu includes sharable plates, sausages, soups, salads, sandwiches, entrées. Open daily. // 1 Ionia Ave SW, 458-7000. grbrewingcompany.com. Lunch (Sat-Sun), Dinner $-$$

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. Lunch, Dinner $

GRAND RAPIDS GARAGE BAR AND GRILL “All-American 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. Lunch, Dinner $

FORTY PEARL A wine bar serving oysters, cured meats and cheeses, baked goods and sweets, soups and salads, shareables, sandwiches, rice bowls and entrées like salmon, seared scallops and Cornish hen. Open daily. // 40 Pearl St. NW, 608-7741. fortypearl.com. Lunch, Dinner $$$

GRAND WOODS LOUNGE Eclectic menu with upscale comfort foods. Live entertainment, pool tables, spacious full bar. Yearround alfresco dining with fireplace. Open daily. // 77 Grandville Ave SW, 451-4300. grandwoodslounge.com. Lunch, Dinner $-$$

$ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

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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. Lunch, Dinner $-$$ THE HERITAGE GRCC culinary students prepare gourmet dishes from steaks to vegan. Menu changes weekly. Wine and beer. Open Tue-Fri during school year. // Applied Technology Center, 151 Fountain St NE, 234-3700. grcc.edu/heritage. Lunch, Dinner $$-$$$ HONG KONG EXPRESS Szechuan and Cantonese. All-you-can-eat lunch buffet. No alcohol. Open daily. // 150 E Fulton St, 235-2888. Lunch, Dinner $-$$ 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. Lunch, Dinner $ J. GARDELLA’S TAVERN Massive full bar and gargantuan menu includes hearty appetizers, salads, burgers, entrées. Three floors of seating. Closed Sun. // 11 Ionia Ave SW, 459-8824. jgardellastavern.com. Lunch (Mon-Fri), Dinner $ 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/judsonssteakhouse. Dinner $$$ THE KITCHEN BY WOLFGANG PUCK Comfort fare and global classics in a casual atmosphere overlooking the Grand River. Menu includes appetizers, gourmet pizzas, salads and entrées. Full bar. Open daily. // Amway Grand Plaza, 187 Monroe Ave NW, 776-3230. amwaygrand.com/ dining/the-kitchen-by-wolfgang-puck. Lunch, Dinner $$-$$$ LEO’S Fresh seafood, soups, salads and more in elegant yet casual atmosphere. Early dinner menu 4:30-6 pm Mon-Fri. Closed Sun. // 60 Ottawa Ave NW, 4546700. leosrestaurant.com. Lunch (Mon-Fri), Dinner $$-$$$

2020 DINING AWARD WINNER 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, 200-4343. linearrestaurant.com. Lunch, Dinner $-$$ 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,

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419-4168. thelittlebirdgr.com. Breakfast, Lunch, Dinner (Tue-Sat) $ 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. Lunch, Dinner $-$$

2020 BEST NEW RESTAURANT MARGAUX A contemporary French bistro. Fine wines and cocktails. Alfresco dining overlooking the Grand River. Open daily. // JW Marriott, 235 Louis St NW, 242-1448. ilovethejw.com/dining. Breakfast, Lunch, Dinner $-$$$ MAX’S SOUTH SEAS HIDEWAY A tiki-themed restaurant that includes a raw bar, hot appetizers, salads, sides, land and sea dishes, and vegan options. Appetizers include ceviche and puhahana rock shrimp, and entrées include a poke bowl, citrus-glazed faroe and an island lobster roll. Full bar. Open daily. // 58 Ionia Ave SW, 551-0016. maxstiki.com. Dinner $$-$$$ MEXO Features tequila/mezcal bar and a modern touch on classic pre-Hispanic foods of Mexico. Full bar. Open daily. // 118 E Fulton St, 828-4123. mexogr.com. Breakfast (Sun), Lunch, Dinner $$ 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. Dinner (Wed-Sat) $$-$$$

2020 DINING AWARD WINNER 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), Breakfast (Mon-Fri), Lunch (Mon-Fri), Dinner $-$$ ONE TRICK PONY GRILL & TAPROOM Eclectic menu with vegetarian, Mexican and European cuisines. Dine alfresco on street-front, dog- friendly patio. Full bar. Closed Mon. // 136 E Fulton St, 2357669. onetrick.biz. Lunch, Dinner $-$$ ONE TWENTY THREE TAVERN Part of Studio Park, One Twenty Three Tavern offers starters, small plates and handhelds, large plates, and a kids menu. Offering elevated American fare, including a fried chicken sandwich, jackfruit carnitas, meatloaf, veggie meatballs, quinoa bowl and more. Full bar. Open daily. // 123 Ionia Ave SW. 123tavern.com. Lunch, Dinner $$$

2020 DINING AWARD WINNER OSTERIA ROSSA Casual Italian-inspired cuisine with Michigan roots from executive chef/owner Chris Perkey. Wood-fired pizzas, handmade pasta. Full bar. Open daily. // 16 Monroe Center NE, 988-9350. osteriarossa.com. Lunch (MonFri), Dinner $-$$ PALACE OF INDIA Indian cuisine with a sizeable menu including vegetarian selections. Lunch buffet 11-3. Open daily. // 138 E Fulton St, 913-9000. palaceofindiarestaurant.com. Lunch, Dinner $-$$ PARSLEY MEDITERRANEAN GRILLE Appetizers, salads, soups, pitas, combos. Catering available. No alcohol. Open daily. // 80 Ottawa Ave NW, 776-2590. parsleymg.com. Lunch, Dinner $-$$ PIND INDIAN CUISINE A fine-dining Indian restaurant offering traditional dishes, such as tandoori, biryani, chicken tikka masala, malai kofta and samosas with gluten-free, vegan and vegetarian options. No alcohol. Open daily. // 241 W Fulton St, 805-4767. pindgr.com. Lunch, Dinner $$$ RESERVE Wine bar offers extensive by-the-glass selections and culinary options to match, including charcuterie. Closed Sun. // 201 Monroe Ave NW, 855-9463. reservegr.com. Lunch (Mon-Fri), Dinner $$-$$$ 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. Breakfast, Lunch, Dinner $$ ROCKWELL REPUBLIC Diverse menu emphasizes local ingredients from sushi to comfort food. Upper-level outdoor seating. Full bar. Open daily. // 45 S Division Ave, 551-3563. rockwellsrepublic.com. Dinner $$-$$$ RUTH’S CHRIS STEAKHOUSE Classic American steakhouse in the Amway Grand Plaza. Serves alcohol. Closed Sun. // 187 Monroe Ave NW, 776-6426. amwaygrand.com/dining/ruthschris-steak-house. Lunch, Dinner $$$ 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, 774-8272. sanchezbistro.com. Breakfast, Lunch, Dinner $$-$$$ SANDY POINT BEACH HOUSE GR Originating in West Olive, dishes include “traditional beach house favorites,” such as prime beef burgers, fresh halibut, steak and frites, and roasted chicken and mussels. Full bar. Open daily. // 822 Ottawa Ave. NW,

$ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

828-1118, sandypointbeachhouse.com. Brunch (SatSun), Breakfast, Lunch, Dinner $$-$$$ 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. slowsbarbq.com. Lunch, Dinner $-$$ SOCIAL HOUSE A casual pub serving American-style food. Menu features a variety of offerings: starters such as veggie, meat and cheese shared platters, goat cheese fritters, spicy tuna wontons and avocado toast; soups and salads; burgers and sandwiches; and pizza. Full bar. Closed Mon. // 25 Ottawa Ave. SW, 551-1412. socialhousegr.com. Breakfast, Lunch, Dinner $$$ SOCIAL KITCHEN & BAR Refined comfort food, sandwiches, pizzas, extensive cocktail menu. Vintage décor, patio. Open daily. // Downtown Market, 435 Ionia Ave SW, 724-4464. socialkitchenandbar.com/grand-rapids.html. Brunch (Sat-Sun), Lunch, Dinner $$-$$$ SPARKS BBQ Offering barbecued meats by the pound, à la carte, sandwiches, appetizers, salads, sides, specialty entrées and desserts. Sparks BBQ originated in Traverse City. Full bar. Open daily. // 15 Ionia Ave. SW, Suite 140, 8882170. home.eatsparksbbq.com. Lunch, Dinner $-$$ SPEAKEZ LOUNGE Casual pub setting with eclectic menu, including vegan and gluten-free. Creative starters, soups, salads, entrées (after 4 pm). Full bar. Open daily. // 600 Monroe Ave NW, 458-3125. speakezlounge.com. Lunch, Dinner $$ 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, 7424444. stellasgr.com. Lunch (Fri-Sun), Dinner$-$$ TAVERN ON THE SQUARE Tapas-style fare, plus house specialties. Patio seating. Full bar, happy hour 3-7 Mon-Fri. Open daily. // 100 Ionia Ave SW, 456-7673. Facebook. Lunch, Dinner $-$$ 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. wheelhousegrandrapids.com. Lunch, Dinner $$-$$$ 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, 4543141. zsbar.com. Lunch, Dinner $-$$ $ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

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West Side ANDO SUSHI + 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. andosushi.com. Lunch, Dinner $$ BLUE DOG TAVERN West Michigan craft brews on tap. Good selection of tots, dogs and burgers. Open daily. // 638 Stocking Ave NW, 608-6050. bluedogtaverngr.com. Lunch, Dinner $ BROADWAY BAR & GRILL Neighborhood bar known for burgers and holiday decorations, especially at Christmas. Outdoor grilling during summer. Hours change seasonally. // 740 Broadway Ave SW, 454-0565. Facebook. Lunch, Dinner $ BUTCHER’S UNION Meat-and-whiskey-centric gastro pub. Full bar. Outdoor seating available. // 438 Bridge St NW, 551-1323. butchersuniongr.com. Brunch (Sun), Lunch, Dinner $$

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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. Breakfast, Lunch, Dinner $ EL SOMBRERO Offers “the original” wet burrito. Weekly specials. No alcohol. Closed Sun. // 527 Bridge St NW, 451-4290. elsombrerorestaurantmi.com. Lunch, Dinner $

DEDICATED TO OUR EMPLOYEES DRIVEN BY OUR CUSTOMERS SINCE 1865

FRATELLI’S KITCHEN & BAR Italian cuisine based on family recipes from Sicily with a “modern twist.” Full service bar. Open daily. // 443 Bridge St NW, Suite 2. 389-4963. fratellisgr.com. Lunch, Dinner $$ HARMONY HALL West Side brewpub with a German beer hall atmosphere serves pizza, sandwiches, salads and appetizers. Open daily. // 401 Stocking Ave NW, 233-9186. harmonybeer.com/harmony-hall. Lunch, Dinner $-$$

EXCITED TO BE AMONG THE BEST & BRIGHTEST DEDICATED TO OUR EMPLOYEES DRIVEN BY OUR CUSTOMERS SINCE 1865

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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. theholidaybargr.com. Lunch, Dinner $ JOLLY PUMPKIN PIZZERIA & BREWERY Dexter-based brewery offers salads and sandwiches in addition to pizza. Kids menu available. Open daily. // 428 Bridge St NW, 419-4676. jollypumpkin.com. Lunch, Dinner $$

$ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

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, 3455642. newhollandbrew.com/knickerbocker. Brunch (Sun), Lunch, Dinner $-$$

WE LOOK FORWARD TO SEEING YOU SOON.

LONG ROAD DISTILLERS Craft, small-batch distillery featuring variety of housemade snacks, sandwiches and entrées. Open daily. // 537 Leonard St NW, 228-4924. longroaddistillers. com. Brunch (Sat-Sun), Dinner $-$$ MAGGIE’S KITCHEN Mexican fare in café setting, cafeteria-style ordering. No alcohol. Closed Sun and Mon. // 636 Bridge St NW, 458-8583. Facebook. Breakfast, Lunch, Dinner $ THE MITTEN BREWING CO. Vintage baseball-themed nanobrewery pairs handcrafted beers with gourmet pizzas. Open daily. // 527 Leonard St NW, 608-5612. mittenbrewing.com. Lunch, Dinner $-$$ MONARCHS’ CLUB Starters, sausages, hot dogs, panini, Italian beef sandwiches and Grand Rapids Stackers. Michigan beer on draft. Open daily. // 646 Stocking Ave NW, 2339799. monarchsclubcornerbar.com. Lunch, Dinner $ ONE BOURBON Trendy, 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. onebourbongr.com. Dinner $-$$ O’TOOLE’S PUBLIC HOUSE Pub grub includes appetizers, sandwiches and burgers served on a mountain of fries. Open daily. // 448 Bridge St NW, 742-6095. otoolesgr.com. Lunch, Dinner $-$$ 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. Breakfast, Lunch, Dinner $$ SALVATORE’S ITALIAN RESTAURANT Sicilian and southern Italian fare. Separate sports bar; patio seating. Food, beer and wine available to go. Delivery and catering. Open daily. // 654 Stocking Ave NW, 454-4280. salvatoresgr.com. Lunch (MonFri), Dinner $-$$

2020 RESTAURANT OF THE YEAR THE SOVENGARD Midwest heart meets New Nordic spirit. This cozy West Side farm-to-table restaurant focuses on seasonal and local sourcing and offers two separate dining spaces/ menus with an outdoor biergarten. Open Tues-Sun for

PURELUDINGTON.COM

$ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

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lunch and dinner. Brunch on Sundays. Reservations accepted. // 443 Bridge St NW, 214-7207. sovengard.com. Lunch, Dinner $-$$ TWO SCOTTS BARBECUE Authentic barbecue smoked in-house daily with homemade sides and sauces. Features draft root beer and weekly specials. Catering and food truck available. Closed Sun. // 536 Leonard St NW, 608-6756. twoscottsbbq.com. Lunch $-$$ WESTSIDE SOCIAL “Reimagined” American-style tavern with locally sourced, house-made 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. Lunch (Tue-Sun), Dinner $-$$

Uptown BOMBAY CUISINE Traditional Indian dishes with spices and flavors from northern India. Full bar. Open daily. Takeout available. // 1420 Lake Dr SE, 456-7055. eastownbombaycuisine.com. Lunch, Dinner $$ BREWERY VIVANT Beer and food in tradition of French and Belgian country dishes. Housed in a renovated funeral chapel. Most dishes made with locally sourced ingredients. Open daily. // 925 Cherry St SE, 719-1604. breweryvivant.com. Lunch (Sat-Sun), Dinner $$-$$$ BRICK ROAD PIZZA Traditional, gourmet and vegan pizzas (glutenfree crusts available); also soups, salads, pastas, sandwiches. Sun Brunch Bar. Full bar. Closed Mon. // 1017 Wealthy St SE, 719-2409. brickroadpizza.com. Lunch, Dinner $-$$ BROWN BUTTER CREPERIE & CAFÉ Locally sourced, made-from-scratch sweet and savory crepes and liege waffles. // 1436 Wealthy St SE, 2885038. brownbuttercrepes.com. Breakfast, Lunch, Dinner (Wed-Sat) $ CHEZ OLGA Caribbean and Creole fare. Veggie/vegan options. Takeout available. No alcohol. Closed Sun. // 1441 Wealthy St SE, 233-4141. chezolga.com. Lunch, Dinner $-$$

Takeout. Open daily. No alcohol. // 961 E Fulton St, 242-1300. currykitchengr.com. Lunch, Dinner $$ DANZÓN CUBANO Authentic Cuban fare, including vegetarian and vegan options, as well as locally made and Cuban sodas. Full bar; happy hour specials Mon-Thu. Open daily. // 1 Carlton Ave SE, 988-9788. danzoncubano.com. Lunch, Dinner $$ DONKEY TAQUERIA Authentic Mexican food, including tacos, tostadas, botanas and tortas in a former 1920s service station. Full bar. Open daily. // 665 Wealthy St SE. donkeygr.com. Breakfast (Sat-Sun), Lunch, Dinner $-$$ EAST WEST BREWING CO. Traditional American-style beers. Fresh, made-to-order American-style food and seasonal vegetarian menu items from local vendors. Open daily. // 1400 Lake Dr SE, 288-5250. eastwestbrewingcompany.com. Lunch (Fri-Sat), Dinner $-$$ 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), Lunch, Dinner $-$$ ELK BREWING CO. Brewery with rustic industrial interior. Menu includes innovative sandwiches and snacks. Open daily. // 700 Wealthy St SE, 238-5227. elkbrewing.com. Lunch (Fri-Sun), Dinner $ ERB THAI Thai fare; will accommodate vegetarian, gluten-free, no MSG. No alcohol. Open daily. // 950 Wealthy St SE, 356-2573. erbthaigr.com. Lunch, Dinner $

2020 DINING AWARD WINNER FORTY 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. Lunch, Dinner $$ GOJO ETHIOPIAN CUISINE & DELI Authentic dishes including vegetarian options. Watt (stew) dishes served with injera flatbread. Carry-out available. No alcohol. Closed Sun and Mon. // 421 Norwood Ave SE, 459-3383. gojoethiopian cuisine.com. Lunch, Dinner $$

fried chicken, an assortment of Southern picnic sides, salads and desserts. Also serves breakfast. Open daily. // 1157 Wealthy St. SE, 805-4232. hancockgr.com. Breakfast, Lunch, Dinner $-$$ HARMONY BREWING CO. Custom brews with a full bar, wine and wood-fired pizzas. Sandwiches served 11 am-4 pm. Dog-friendly patio. Open daily. // 1551 Lake Dr SE, 233-0063. harmonybeer.com. Lunch, Dinner $$ JIMMY BERGER’S CHICKEN SHACK Chicken-focused menu with items including various rub-roasted chickens and parmesan chicken sandwiches. The restaurant serves Southern side dishes, ranging from baked beans, hand-cut waffle fries and other favorites. Offers fast casual seating, carryout and catering. Open Fri, Sat, Sun. // 919 Cherry St, 454-1000. jimmybergers.com. Dinner KINGFISHER RESTAURANT & DELI This “vegetable-forward,” Mediterranean-influenced restaurant offers starters, omelets, bowls and hash, soups and salads, toast and sandwiches, sweets and pastries, and sides. Many of the offerings are available to be made vegetarian-, vegan- or gluten-free. No alcohol. Open daily. // 1001 Lake Dr SE, 734-6833. kingfishergr.com. Breakfast, Lunch $$ LITTLE AFRICA ETHIOPIAN CUISINE Hearty vegetable stews; sauces and fixings served on Ethiopian flat bread. No alcohol. Cash or checks only. Closed Sun and Mon. // 956 E Fulton St, 222-1169. Facebook. Lunch, Dinner $ MARU SUSHI & GRILL Large menu of Japanese cuisine with a twist, from sushi to hibachi grilled items. Vegetarian options. Full bar. Open daily. // 927 Cherry St SE, 458-1900. marurestaurant.com. Lunch, Dinner $$-$$$ MATCHBOX DINER & DRINKS Breakfast all day, deli sandwiches, burgers, appetizers and seasonal entrées. Also, milkshakes and malts. Carry-out available. Open daily. // 1345 Lake Dr SE, 774-8641. matchboxdiner.com. Breakfast, Lunch, Dinner $$ THE PUB AT PADDOCK “Happy hour all the time” with elevated pub fare. Full bar. Closed Mondays. // 1033 Lake Dr SE, 3562627. thegilmorecollection.com/pubatpaddock. Dinner $-$$

2020 DINING AWARD WINNER 2020 DINING AWARD WINNER 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, 458-2704. Facebook. Lunch, Dinner $$ CURRY KITCHEN Authentic Indian cuisine. Daily lunch buffet. Kids menu.

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THE GREEN WELL GASTRO PUB Not your run-of-the-mill New American fare. Full bar with more than 20 rotating draft beers, many from local breweries. Open Tue–Sun. // 924 Cherry St SE, 8083566. thegreenwell.com. Lunch, Dinner $$-$$$ HANCOCK Nashville hot chicken restaurant with sandwiches,

TERRA 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 (SatSun), Lunch (Mon-Fri), Dinner $$-$$$ WEALTHY STREET BAKERY Breakfast pastries; sandwiches, salads and soup;

$ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

EXPERIENCE THE

pizza available after 4 pm. Beer and wine. Kids menu. Closed Sun. // 610 Wealthy St SE, 301-2950. wealthystreetbakery.com. Breakfast, Lunch, Dinner $-$$ WIKIWIKI POKE SHOP Fast-casual seafood restaurant featuring customizable poke bowls, plus oyster bar and rotating specials. Carry-out available. Closed Sun. // 1146 Wealthy St SE, 288-5646. wikiwikipokeshop.com. Lunch, Dinner $-$$

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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. Breakfast (Sat-Sun), Lunch, Dinner $-$$ YESTERDOG Specializes in the “good old-fashioned hot dog.” Cash or check only. Catering available. Open daily. // 1505 Wealthy St SE, 336-0746. yesterdog.com. Lunch, Dinner $ ZIVIO Modern European tavern and grill serving Bosnian cuisine melded with Turkish, Greek and other Central European countries' cooking traditions. Salads, wraps, gyros, dinner entrées. Full bar. Open daily. Catering available. // 724 Wealthy St SE, 608-3534. ziviogr.com. Lunch, Dinner $$$

we love our team!

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. Lunch (Tue-Sun), Dinner $-$$ BOWDIE’S CHOPHOUSE An upscale steakhouse “perfect for date nights, business dinners and late-night cocktails.” The restaurant serves various items: starters; soups and salads; shareables; and entrées, including chicken, salmon and steak. Full bar. Open daily. // 2237 Wealthy St. SE, 805-5044. bowdieschophouse.com. Dinner $$$

It truly takes a great team to make a great company. At New Holland Brewing Company we are on a mission to enhance the quality of people’s lives. We believe that starts with providing a healthy, thriving workplace for our team members.

Cheers for all that you do!

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. Dinner $$ JOSÉ BABUSHKA’S Starters, salads, burritos, chimichangas, flaming fajitas, tacos and special plates. Full bar. Open daily. // 2232 Wealthy St SE, 272-4472. josebabushkas.com. Lunch, Dinner $$

$ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

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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. Lunch, Dinner $-$$ OSTA’S LEBANESE CUISINE Large selection of Lebanese and Mediterranean cuisine. Serves beer and wine. Takeout and catering available. Closed Sun-Mon. // 2228 Wealthy St SE, 456-8999. ostaslebanese.com. Lunch (Tue-Fri), Dinner $-$$ ROSE’S Dockside dining on Reeds Lake with varied menu, including pastas and wood-fired pizzas. Three-season porch. Serves beer and wine. Open daily. // 550 Lakeside Dr SE, 458-1122. thegilmorecollection.com/ roses. Lunch, Dinner $$

Northeast GR 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. Lunch, Dinner $-$$ BIRCH LODGE Menu includes wet burritos, sandwiches, burgers, gyros, fish baskets. Daily specials. Full bar. Open daily. // 732 Michigan St NE, 458-1918. Facebook. Lunch, Dinner $ BLUE WATER GRILL Entrées include steaks and fish, wood-fired pizzas. Nice wine selection. Lakeside views, outdoor patio. Beer, wine and cocktails. Open daily. // 5180 Northland Dr NE, 363-5900. thegilmorecollection.com/bluewater. Lunch, Dinner $$-$$$ BUD & STANLEY’S Extensive menu includes Mexican specialties, pasta, burgers and more. Daily specials. Takeout available. Serves alcohol. Open daily. // 1701 Four Mile Rd NE, 361-9782. budandstanleys.com. Lunch, Dinner $-$$

Our Hotels

Our Restaurants

CityFlatsHotel Holland Courtyard by Marriott Holland Downtown Embassy Suites Grand Rapids Downtown Hampton Inn Holland Hilton Garden Inn Grand Rapids East Holiday Inn Express Grand Rapids SW (Grandville) Holiday Inn Express Holland Holiday Inn Midland

Big E’s Sports Grill Grands Rapids Downtown Big E’s Sports Grill Grand Rapids East Beltline Big E’s Sports Grill Holland Big E’s Sports Grill Midland CitySēn Lounge The Bistro The Garden Grille Sharkees Bar & Grill

www.suburbaninns.com

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. charliesbarandgrille.com. Lunch, Dinner $-$ CHEER’S GOOD TIME SALOON Menu offers something for everyone in a log-cabin environment. Takeout available. Full bar. Open daily. // 3994 Plainfield Ave NE, 363-1188. cheersgrandrapids.com. Breakfast, Lunch, Dinner $ CHESHIRE GRILL Sandwiches, soups, salads, creative burgers. Open daily for breakfast (served all day) and lunch. No alcohol.

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// 2162 Plainfield Ave NE, 635-2713. cheshiregrill. com. Breakfast, Lunch, Dinner (Tue-Sat) $-$$ CRESTON BREWERY More than a dozen house-brewed beers on tap at all times; plus, seasonal menu, featuring chicken, pork and beef entrées; tacos, burritos and quesadillas; soups and salads. // 1504 Plainfield Ave NE, 805-4523. crestonbrewery.com. Lunch, Dinner $-$$ DETROIT WING CO. Serves classic wings, boneless wings and chicken tenders with 19 house-made sauces. Its menu also includes mac n’ cheese, poutine, coleslaw, cornbread muffins and cheesecake. Detroit Wing Co. was founded in Detroit. Open daily. // 2004 East Beltline Ave. NE, 214-8331. detroitwingco.com. Lunch, Dinner $ 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. Lunch, Dinner $-$$ FRED’S ITALIAN RESTAURANT Longtime favorite offers Italian fare, including fresh pasta and gourmet pizza. Full-service bar. Closed Sun. // 3619 Plainfield Ave NE, 361-8994. fredsitalian.net. Lunch, Dinner $-$$ 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. fujiyamabistro.com. Lunch, Dinner $-$$ GOLDEN WOK Chinese cuisine with some Hunan-spiced dishes. Sunday specials. Full bar. Open daily. // 1971 East Beltline Ave NE (Knapp’s Corner), 363-8880. goldenwokgrandrapids.com. Lunch, Dinner $-$$ 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. Lunch, Dinner $-$$ GRAYDON’S CROSSING Global pub serves traditional English pub food and world-inspired dishes. Full bar with large selection of microbrews and imported beers. Open daily. // 1223 Plainfield Ave NE, 726-8260. graydonscrossing.com. Lunch, Dinner $$ 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, 6490407. jakusushi.com. Lunch, Dinner $$ KITCHEN 67 Large menu uses Michigan ingredients and includes

$ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

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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. Lunch, Dinner $-$$

MAI’S THAI Thai fare for counter service only. No alcohol. Closed Sun. // 820 Michigan St NE, 451-3441. maisthaigr.com. (Mon-Fri), Lunch, Dinner $

LA HUASTECA Homemade recipes, vegetarian options. No alcohol. Closed Sun. // 1811 Plainfield Ave NE, 447-7733. Facebook. Lunch, Dinner $

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. millcreektaverngr.com. Lunch, Dinner $-$$

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. Lunch, Dinner $$

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. Lunch, Dinner $-$$

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. Lunch, Dinner $$-$$$

MORNING BELLE This “garden-themed” brunch spot is part of Meritage Hospitality Group. Its menu features breakfast entrées; lighter options, such as salads and grain bowls; glazed doughnut waffles; specialty beverages, such as freshly squeezed orange juice and breakfast cocktails; and more. Limited bar. Open daily. // 1600 East Beltline Ave NE, 301-8171. morningbellebrunch.com. Breakfast, Lunch $$

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, 447-7750. eatatreds.com. Lunch, Dinner $$-$$$

LAI THAI KITCHEN Vietnamese, Thai and Japanese fare. No alcohol. Closed Sun. // 1621 Leonard St NE, 456-5730. laithaikitchen.net. Lunch, Dinner $-$$ LICARI’S SICILIAN PIZZA KITCHEN Specialties include thick-crust Sicilian pizza and stuffed pizza with a crispy crust. Also pasta, entrées, calzones and desserts. Full bar. Open daily. // 2869 Knapp St NE, 608-6912. licarispizzakitchen.com. Lunch, Dinner $$ 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. Breakfast, Lunch $$-$$$

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. thegilmorecollection.com/nickfinks. Dinner $$

REZERVOIR LOUNGE Full menu of appetizers, pizzas, sandwiches and entrées, some with Cajun flavor. Serves alcohol.

From Our Family To Yours……Welcome Home. K Cooley Properties consists of a close-knit team that may as well be called family. Karol Cooley, Operating Principal of Keller Williams Grand Rapids East and her team deliver personal service and expert advice that continues to land them as one of the top real estate teams in Grand Rapids. Let us show your family what is great about ours, contact us today.

616-575-0115 | KCooleyProperties.com

Karol Cooley

Operating Principal 616-813-2945 kcooley@grar.com $ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

Taylor Caughron

Listing/Buyers Agent 616-633-5109 taylor.caughron@kw.com GR M AG .CO M

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Open daily. // 1418 Plainfield Ave NE, 451-0010. rezlounge.com. Lunch (Tue-Sun), Dinner $-$$ RIO GRAND STEAK HOUSE & SALOON Texas-style barbecue ribs, steaks and more. Full bar. Open daily. // 5501 Northland Dr NE, 364-6266. riograndsteakhouse.com. Lunch, Dinner $$-$$$ RIVER NORTH PUBLIC HOUSE A “family-friendly” pub serving a variety of shareables, burgers and sandwiches. You’ll also find entrées, including Knapp Mac & Cheese and grilled sirloin tip steak. Full bar. Open daily. // 2115 Plainfield Ave NE, 288-7888. Facebook. Lunch, Dinner $$$ THE SCORE Restaurant and sports bar with large menu, more than 100 beers on tap. Open daily. // 5301 Northland Dr NE, 3010600. thescore-restaurant.com. Lunch, Dinner $-$$ SHESHCO GRILL Mediterranean cuisine, including surf, turf and vegetarian options. No alcohol. Open daily. // 2121 Celebration Dr NE (Knapp’s Corner), 364-0600. sheshcogrill.net. Lunch, Dinner $$ 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. Lunch, Dinner $$

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. Dinner $-$$ HIBACHI GRILL & SUPREME BUFFET Pan-Asian cuisine, including Chinese, Japanese, Mongolian and American. No alcohol. Open daily. // 785 Center Dr NW (Green Orchard Shopping Center), 785-8200. hibachigrillsupremebuffet.letseat.at. Lunch, Dinner $$ HOME TEAM GRILL Sports-themed eatery with a selection of local, domestic and international beers. Open daily. // 4322 Remembrance Rd, 551-3457. hometeamgrill. wordpress.com. Lunch, Dinner $-$$

Northwest GR

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. Breakfast, Lunch, Dinner $$

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. Lunch, Dinner $-$$ CHINA CITY Chinese cuisine; lunch prices all day. No alcohol. Open daily. // 1140 Monroe Ave NW, 451-3688. Lunch, Dinner $-$$ DEHOP’S BREWING CO. AND CAFÉ Specialty and build-your-own burgers, “authentic G R A N D R A P I D S M A G A Z I N E / J U LY 2 0 2 0

FRANCO’S PIZZA Italian entrées, stromboli, pizza and subs. Takeout available. No alcohol. Open daily. // 2103 Alpine Ave NW, 361-7307. Dinner $-$$

HUNAN CHINESE RESTAURANT Full menu of Chinese options. No alcohol. Open daily. // 1263 Leonard St NE, 458-0977. hunangrc.com. Lunch, Dinner $-$$

AMORE TRATTORIA ITALIANA Regional Italian dishes using local products and Italian imports. Italian wines and liqueurs. House-made desserts. Banquet facility. Closed Mon. // 5080 Alpine Ave NW, 785-5344. amoretrattoriaitaliana.com. Dinner (Tue-Sat) $$

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EMPIRE CHINESE BUFFET II All-you-can-eat buffet. Seafood buffet Sat-Sun. No alcohol. Open daily. // 4255 Alpine Ave NW, 7858880. empirechinesebuffet2.com. Lunch, Dinner $-$$

VANDER 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, 259-8828. vandermill.com. Lunch, Dinner (MonSat) $$-$$$

2020 DINING AWARD WINNER

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Mexican” tacos, salads and sharable appetizers. Closed Sun-Mon. // 363 Cummings Ave NW, Walker, 805-3363. dehops.com. Dinner $$

MR. GYROS Family-owned restaurant offers Mediterranean specialties. Drive-thru, takeout, delivery and catering available. Closed Sun. // 2260 Alpine Ave NW, 7916660. mrgyrosdrivethru.com. Lunch, Dinner $-$$ PERRIN BREWING CO. Comstock Park craft brewery/taproom menu includes tacos, salads, burgers, panini and more. Kids menu available. Open daily. // 5910 Comstock Park Dr, 5511957. perrinbrewing.com. Lunch, Dinner $ STAN DIEGO BAJA TACO KITCHEN Baja California-inspired menu, featuring a-la-carte taco menu, chorizos, tamales, handcrafted margaritas and kids menu. Full bar. Open daily. // 355 Wilson Ave NW, 591-9806. standiegogr.com. Lunch, Dinner $-$$

$ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

SWAN INN RESTAURANT Home-cooked meals, huge breakfasts. Cygnet Lounge offers cocktails and nibbles. Open daily. // 5182 Alpine Ave NW, 784-1245. swaninnmotel.com. Breakfast, Lunch, Dinner $-$$ THREE HAPPINESS RESTAURANT Cantonese, Mandarin and Szechuan fare. Daily specials. No alcohol. Open daily. // Green Ridge Square, 3330 Alpine Ave NW, 785-3888. threehappinessgr.com. Lunch, Dinner $-$$ WALKER ROADHOUSE Diverse menu with interesting twists on classic fare. Full bar. Closed Sun. // 3272 Remembrance Rd NW, 7919922. thewalkerroadhouse.com. Lunch (Mon-Fri), Dinner $$

Southeast GR 7 MARES Authentic Mexican dishes including breakfast. No alcohol. Closed Mon. // 1403 Kalamazoo Ave SE, 301-8555. Facebook. Breakfast, Lunch, Dinner $-$$$ AL-BOS EUROCAFE-BAKERY Authentic southeastern European cuisine. Menu includes appetizers, soups, salads, sandwiches, pasta, entrées and kids options. Daily specials. Open daily. // 2930 Shaffer Ave SE, 325-2800. al-bos.com. Lunch, Dinner $-$$ ASIAN PALACE Chinese and Vietnamese fare with extensive menus for each. No alcohol. Closed Mon. // 141 28th St SE, 5347770. Facebook. Lunch, Dinner $-$$ BELTLINE BAR Americanized Tex-Mex menu, including wet burritos. Full bar. Curbside service. Open daily. // 16 28th St SE, 245-0494. beltlinebar.com. Lunch, Dinner $$ BRASS RING BREWING Small-batch, style-specific brewery in the Alger Heights neighborhood. // 2404 Eastern Ave SE, 460-1587. brassringbrewing.com. Lunch, Dinner $$ BROAD LEAF LOCAL BEER Pub fare including snacks, meat and veggies on a stick and entrées like drunken noodles, burgers, tempeh and more. Open daily. // 2885 Lake Eastbrook Blvd. SE, 803-0602. broadleafbeer.com. Lunch, Dinner $$ CABANA TRES AMIGOS Authentic Mexican fare including vegetarian selections. Full bar. Takeout available. Open daily. // 1409 60th St SE, 281-6891. cabanatresamigos.com. Lunch, Dinner $-$$ CAFÉ DE MIRO A café offering Kurdish, Armenian and Greek foods. $ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

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The menu consists of traditional Mediterranean breakfast and side dishes, such as skillets, scrambles and acai bowls; pastries; toasts; soups; sandwiches; salads; Turkish coffee; tea; desserts; and more. No alcohol. // Breton Village Shopping Plaza, 1878 Breton Rd SE, (616) 719-1462. Facebook. Open daily. Breakfast, Lunch $ CANTINA MEXICAN GRILL Menu offers extensive Mexican specialties. Full bar. Drive-thru window. Outdoor patio. Open daily. // 2770 East Paris Ave SE, 949-9120. cantinamexicangrill.biz. Lunch (Sun-Thu), Dinner $$

Congratulations Congratulations Congratulations Kevin Toler & Kevin Toler & Kevin Toler & Congratulations Congratulations Associates! Kevin Toler & KevinAssociates! Toler & Associates!

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. daddypetesbbq.com. Lunch, Dinner $-$$ EAST GARDEN BUFFET Cantonese, Hunan, Szechuan cuisine. Daily buffet. No alcohol. Open daily. // 6038 Kalamazoo Ave SE, 698-8933. Lunch, Dinner $-$$

Associates! Associates! Congratulations Kevin Toler & Associates!

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. elarrieromexicangrill.com. Lunch, Dinner $-$$ EL GLOBO RESTAURANT Authentic Mexican fare; weekly specials. No alcohol. Closed Mon. // 2019 S Division Ave, 734-6869. Facebook. Lunch, Dinner $-$$ FIREROCK GRILLE Guests can cook signature dishes on 500-degree lava stone. Offers soups, salads, sandwiches and entrées. Full bar. Brunch on Sundays. Open daily. // 7177 Kalamazoo Ave SE, 656-9898. firerockgrille.com. Lunch, Dinner $$

Dedicated experience walking PIZZERIA RISTORANTE alongside families to help achieveFLORENTINE & SPORTS LOUNGE Italian fare with American and Mexican choices and their financial goals. Dedicated experience walking Dedicated experience walking experience walking DedicatedDedicated experience walking thin-crust pizzas. Full bar. Open daily. // Towne & alongside families to help achieve Country Shopping Center, 4261 Kalamazoo Ave SE, alongside families to help achieve Kevinachieve Toler & Associates alongsidealongside families to families help achieve togoals. help 455-2230. florentinespizza.com. Lunch, Dinner $-$$ their financial Agoals. private wealth advisory practice of their financial their financial goals. Toler & Associates their Kevin financial goals. Financial Services, LLC. Ameriprise

Dedicated experience walking Kevin Toler & Associates 616.977.2639 Kevin Toler & Associates A private wealth practice ofachieve Kevin Toler advisory & alongside families to help A private wealth advisory practice of Associates 36 Commerce Ave SW, Suite 310 Ameriprise Financial Services, LLC. A private wealth advisory practice of MI 49503 Ameriprise Financial Services, LLC. Grand Rapids, their financial goals. Ameriprise Financial Services, LLC. www.kevinxtoler.com 616.977.2639 616.977.2639 A private wealth advisory practice of Ameriprise Financial Services, LLC. 616.977.2639 36 Commerce Ave SW, Suite 310 Grand Rapids, MI 49503 www.kevinxtoler.com Kevin.X.Toler@ampf.com

Kevin.X.Toler@ampf.com 36SW, Commerce Ave SW, Suite 310 36 Commerce Ave Suite 310 616.977.2639 Grand Rapids, MI 49503 Grand Rapids, MI 49503 Kevin Toler Ave & Associates 36 Commerce SW, Suite 310 www.kevinxtoler.com www.kevinxtoler.com A private wealth advisory practice of Grand Rapids, MI 49503 Kevin.X.Toler@ampf.com Kevin.X.Toler@ampf.com

www.kevinxtoler.com Ameriprise Financial Services, LLC. Ameriprise Financial cannot guarantee future financial results. Ameriprise Financial Services, LLC. Member FINRA and SIPC. © 2020 Ameriprise Financial, Inc. All rights reserved. (04/20)

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616.977.2639 G R A N D R A P I D S M A G A Z I N E / J U LY 2 0 2 0 36 Commerce Ave SW, Suite 310 Grand Rapids, MI 49503 www.kevinxtoler.com

GANDERS Features American cuisine with a twist and Michigan products, including craft brews. Open daily. // 4747 28th St SE (inside DoubleTree Hotel), 957-1111. Facebook. Breakfast, Lunch, Dinner $-$$$

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. Lunch, Dinner $ GURSHA ETHIOPIAN RESTAURANT Authentic Ethiopian dishes, traditional Ethiopian coffee

Ameriprise Financial cannot guarantee future financial results. $ INEXPENSIVE (UNDER Ameriprise Financial Services, LLC. Member FINRA and SIPC. $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20) © 2020 Ameriprise Financial, Inc. All rights reserved. (04/20)

Ameriprise Financial cannot guarantee future financial results. Ameriprise Financial cannot guarantee future financial results. Ameriprise Financial Services, LLC. Member FINRA and SIPC. Ameriprise Financial Services, LLC. Member FINRA and SIPC. © 2020 Ameriprise Financial, Inc. All rights reserved. (04/20) © 2020 Ameriprise Financial, Inc. All rights reserved. (04/20)

ceremony. Buffet lunch and dinner on Sat. No alcohol. Open daily. // 4301 Kalamazoo Ave SE, 350-0009. Facebook. Lunch, Dinner $$ HALL STREET BAKERY Breakfast pastries; sandwiches, salads and soup served for lunch and dinner. Beer and wine. Kids menu. Closed Sun. // 1200 Hall St SE, 214-7604. hallstreetbakery. com. Breakfast, Lunch, Dinner $-$$ INDIA TOWN Indian fare including vegetarian and vegan. Lunch buffet Mon-Sat. No alcohol. Open daily. // 3760 S Division Ave, 243-1219. indiatowngrr.com. Lunch, Dinner $-$$ LA TAQUERIA SAN JOSE Authentic Mexican fare in a casual, takeout setting. No alcohol. Closed Sun. // 1338 S Division Ave, 2842297. Facebook. Lunch, Dinner $$ LAST CHANCE TAVERN AND GRILL Appetizers, soups, burgers and sandwiches and a huge selection of Michigan craft beers. Open daily. // 1132 Burton St SE, 719-4270. thelastchancetavern.com. Lunch, Dinner $ 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. Lunch, Dinner $-$$ MI TIERRA Traditional Mexican, eat in or drive-thru. No alcohol. Open daily. // 2300 S Division Ave, 245-7533. Facebook. Lunch, Dinner $ MIKADO SUSHI Sushi and sashimi à la carte. Dinners offer full range of Japanese cuisine. Lunch specials. Serves alcohol. Closed Sun. // 3971 28th St SE, 285-7666. mikadogr. com/main. Lunch (Mon-Fri), Dinner $-$$ NU-THAI BISTRO Appetizers, soups, Thai salads, fried rice, seafood, duck, curries. No alcohol. Open daily. // 2055 28th St SE, 452-0065. nuthaibistro.com. Lunch, Dinner $-$$ THE OLD GOAT Creative cuisine from Electric Cheetah owner Cory DeMint includes appetizers, entrées, sandwiches and salads. Kids menu. Full bar. Open daily. // 2434 Eastern Ave SE, 288-6976. baaaaaaaa.com. Breakfast (Mon-Fri), Lunch, Dinner $-$$ PAL’S INDIAN CUISINE Authentic Indian food, including lunch buffet 11-3. No alcohol. Open daily. // 2915 28th St SE, 957-2271. palsindiancuisine.com. Lunch, Dinner $ PHO ANH TRANG Vietnamese, Chinese, Thai cuisine. Daily specials.

$ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

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Catering. Open daily. No alcohol. // 3633 Eastern Ave SE, 246-9966. Lunch, Dinner $-$$ PHO SOC TRANG Wide selection of Vietnamese offerings. No alcohol. Open daily. // 4242 S Division Ave, 531-0755. Lunch, Dinner $-$$ PIETRO’S ITALIAN RESTAURANT Regional and contemporary Italian cuisine. Tuscan wines, desserts and cappuccinos. Kids menu. Takeout available. Open daily. // 2780 Birchcrest Dr SE, 4523228. pietrosgr.com. Lunch, Dinner $$ SHANGHAI ICHIBAN Chinese and Japanese cuisine. Food prepared tableside by hibachi chefs in Japanese area. Serves alcohol. Open daily. // 3005 Broadmoor Ave SE, 942-5120. shanghaiichiban.com. Lunch, Dinner $$-$$$ SHIRAZ GRILLE Authentic Persian cuisine: fire-grilled kabobs, vegetarian options. Full bar. Closed Mon. // 2739 Breton Rd SE, 949-7447. shirazgrille.com. Lunch (FriSun), Dinner $$-$$$ SUSHI KUNI Japanese and Korean cuisine, Asian fusion fare. Traditional Japanese tatami room for groups. Serves alcohol. Closed Mon. // 2901 Breton Rd SE, 2414141. sushikuni.net. Lunch, Dinner $-$$$ 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. Breakfast, Lunch, Dinner $ THAI EXPRESS Thai specialties, spiced to customer specification. No alcohol. Closed Sun. // Towne & Country Shopping Center, 4317 Kalamazoo Ave SE, 827-9955. thaiexpressgr.com. Lunch (Mon-Fri), Dinner $

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. Lunch, Dinner $$

LITTLE BANGKOK Extensive Thai standbys plus some unique items. Kids meals available. Serves beer and wine. Closed Sun. // 2359 Health Dr SW, Suite 140, 929-2306. Lunch (Mon-Fri), Dinner $-$$

YUMMY WOK Cantonese, Hunan and Szechuan dishes. No alcohol. Open daily. // 4325 Breton Rd SE, 827-2068. Facebook. Lunch, Dinner $-$$

MAIN STREET PUB Varied appetizers, salads, soups, sandwiches and entrées. Full bar. Open daily. // 1730 28th St SW, 5322510. mainstpub.com. Lunch, Dinner $-$$

Southwest GR

MI CASA RESTAURANTE Fresh, authentic Dominican appetizers, dishes and seafood, plus weekly specials, in Dominican-themed, family-friendly atmosphere. No alcohol. Closed MonTues. // 334 Burton St SW, 350-9123. micasagr.com. Lunch, Dinner $-$$

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. Lunch, Dinner $-$$ ALEBIRD TAPHOUSE AND BREWERY Community-focused brewery offering creative sandwiches along with a variety of burgers and entrées, including summer chicken and pea ravioli. Open daily, lunch on weekends. // 2619 84th St SW, 288-7888. alebird.com. Lunch, Dinner $$$ 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. bluegingerkitchen.com. Lunch, Dinner $-$$ FAR-EAST CHINESE RESTAURANT Chinese, Vietnamese and Korean dishes. Carry-out and catering available. No alcohol. Open daily. // 3639 Clyde Park Ave SW, 531-7176. Facebook. Lunch, Dinner $-$$ 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. Lunch, Dinner $-$$

THAI FUSION Thai cuisine and fusion specials with good selection of starters and salads. Kids menu. No alcohol. Closed Sun. // 3097 Broadmoor Ave SE, 301-8883. Lunch, Dinner $-$$

GOLDEN 28 Szechuan, Hunan, Mandarin, Vietnamese cuisine. No alcohol. Open daily. // 627 28th St SW, 531-2800. Lunch, Dinner $$

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. tokyogrillsushi.com. Lunch, Dinner $-$$

KITZINGEN BREWERY German-style appetizers and entrées, plus kids menu and some American classics. Selection of wine and locally made German craft beer. Closed Sun-Mon. // 1760 44th St SW, 805-5077. kitzingen-brewery.com. Lunch, Dinner $-$$

VILLAGE 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. Lunch, Dinner $-$$

LINDO MEXICO RESTAURANTE MEXICANO Fresh food with “real Mexican flavor.” Kids menu. Serves alcohol. Open daily. // 1742 28th St SW, 2612280. lindomexicogr.com. Lunch, Dinner $-$$

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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, 530-9700. monellis.com. Lunch, Dinner $-$$ NOBLE Breakfast favorites along with vegan and gluten-free options, handhelds, burgers and small bites. Open daily. // 1851 44th St SW, Wyoming, 530-8750. eatnoble.com. Breakfast, Lunch $$ PETE’S GRILL & TAVERN Casual bar and grill with tavern burgers, Detroit style pizza, sandwiches and entrees. Open daily. // 2588 84th St SW, Byron Center, 878-9582. petesgrillandtavern.com. Lunch, Dinner $$ TAMALES MARY Tamale-centered Mexican restaurant featuring 15 types of tamales, plus other Mexican dishes and daily buffet specials. No alcohol. Open daily. // 1253 Burton St SW, 288-5007. tamalesmarygr.com. Lunch, Dinner $ WOODY’S PRESS BOX Complex includes two bars, patio and bowling. Sandwiches, pizza, Mexican and more. Full bar. Open daily. // 5656 Clyde Park Ave SW, 530-2400. spectrumlanes.com. Breakfast (Mon-Sat), Lunch, Dinner $$

Ada/Cascade/Lowell Area 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. Breakfast, Lunch, Dinner $$-$$$ BIG BOILER BREWING Brewpub features a wide selection of original beer and cider. Plus, new American cuisine, including burgers,

$ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

fish, sandwiches and kids menu. Open daily. // 318 E Main St, Lowell, 987-3155. bigboilerbrewing.com. Dinner $$ CASCADE ROADHOUSE Relaxed atmosphere with a diverse menu of traditional fare. Full bar. Closed Sun. // 6817 Cascade Rd SE, 259-7439. cascaderoadhousemi.com. Lunch, Dinner $-$$ 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. corkwineandgrille.com. Lunch, Dinner $$-$$$

Y E S , D O G S A L L O W E D.

DAN’S DINER Formerly Pal’s Diner. Retro-style diner with both classic and upscale breakfast and lunch options; breakfast served all day. Full bar. Closed Mon. // 6503 28th St SE, 719-0304. dansdinergr.com. Breakfast, Lunch, Dinner $-$$ EMONAE KOREAN BBQ Korean delicacies and tabletop grills allow patrons to grill meats and veggies to their liking. Soups, chicken, beef, pork, vegetarian, seafood. No alcohol. Delivery available. Closed Mon. // 6246 28th St SE, 649-3984. emonaekoreanbbq.com. Lunch, Dinner $$-$$$ THE EURO BISTRO European bistro fare includes entrées, small plates, salads, wood-fired pizzas. Takeout available. Full bar. Closed Sun. // 6450 28th St SE, 719-2017. eurobistrogr.com. Lunch (Mon-Fri), Dinner $$-$$$ FLAT RIVER GRILL Casual atmosphere in turn-of-century building. Comfort food, wood-fired pizzas. Full bar plus The B.O.B.’s House of Brews beers. Alfresco dining on patio. Open daily. // 201 E Main St, Lowell, 8978523. thegilmorecollection.com/flatriver. Lunch, Dinner $$-$$$ JU SUSHI & LOUNGE Sushi and sashimi, Japanese hibachi, tempura, soups, salads and entrées in elegant surroundings. Full bar, huge sake selection. Takeout, catering and banquets. Open daily. // 1144 East Paris Ave SE, 575-5858. jusushi.com. Lunch, Dinner $-$$$ LA LAGUNA Authentic Mexican dishes including shrimp, wraps, salads, kids menu. No alcohol. Open daily. // 6250 28th St SE, 805-8821. Facebook. Lunch, Dinner $-$$ LITTLE BANGKOK Extensive Thai standbys, plus some unique items. Kids meals available. Serves beer and wine. Closed Sun. // 850 Forest Hill Ave SE, 808-3153. littlebangkokgr.com. Lunch (Mon-Fri), Dinner $-$$

Introducing the Vistas at Beacon Hill.

A new way of retirement living that’s tailored to your lifestyle — including your furry friends. The Vistas is a spacious, upscale, brand-new building, specifically designed for active and independent seniors looking to live life your way. EXPECT TO BE SURPRISED. 1919 BOSTON STREET SE, GRAND RAPIDS, MI 49506 616-608-8254 | BEACONHILLGR.ORG

Plan ahead. Presales are live and space is filling up fast.

$ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

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#bestofgr

Visit grmag.com to cast your votes today!

VOTING ENDS August 7, 2020

Winners will be announced in the January 2021 issue of Grand Rapids Magazine!

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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. Lunch, Dinner $-$$ MARCO NEW AMERICAN BISTRO French country casual offers small, medium and large plates for dinner fare; salads, sandwiches and mains for lunch. Full bar. Takeout menu. Closed Sun. // 884 Forest Hill Ave SE, 942-9100. marcobistro.com. Lunch, Dinner $$-$$$ MYNT FUSION BISTRO Thai, Korean and Chinese. Renowned for its curries. No alcohol. Closed Sun. // 800 W Main St, Lowell, 987-9307. myntfusion.com. Lunch, Dinner $-$$ 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. Lunch, Dinner $$ NONNA’S: THE TRATTORIA Fresh, European-style pastries, salads, soups and entrées made from scratch. Breakfast and lunch served seven days a week. Pizza available during lunch TuesSat. Brunch specials available Sat-Sun. // 584 Ada Dr SE, Ada, 920-7028. eatwithnonna.com. Breakfast, Lunch, Dinner (Tue-Sat) $-$$

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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. Dinner $$-$$$ OSAKA STEAKHOUSE & JAPANESE RESTAURANT Asian fare, including sushi, hibachi, shabu-shabu and more. Full bar. Open daily. // 4977 28th St SE, 4194628. Facebook. Lunch, Dinner $$ SAPPORO RAMEN & NOODLE BAR Fresh, traditional Japanese “soul food” with an innovative twist. GF options available. No alcohol. Takeout available. Closed Mon. // 5570 28th St SE, Cascade, 608-6657. sappororamenbar.com. Lunch, Dinner $-$$ 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, 682-4660. schnitzadagrill.com. Lunch, Dinner $-$$$

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SHEPARDS GRILL & TAVERN Bar food with flair, from appetizers to sirloin. Open daily. // 6246 28th St SE, 350-9604. Facebook. Lunch, Dinner $-$$

$ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

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. Lunch (Sat), Dinner $$ TRAILHEAD CAFÉ Family-owned and -operated café with specialty breakfast items, plus gourmet burgers, wraps, sandwiches, salads, soups and more. // 1200 East Paris Ave SE, 284-3664. trailheadcafegr.com. Breakfast, Lunch $ VINTAGE PRIME & SEAFOOD Intimate setting with upscale menu that includes prime steaks and fresh seafood. International wine list. // 5500 Cascade Rd SE, 949-0570. vintageatcork.com. Dinner $$$ ZEYTIN Turkish and Mediterranean cuisine. Full bar, beer and wine lists. Takeout. Open daily. // 7437 River St, Ada, 682-2222. zeytinturkishrestaurant.com. Lunch, Dinner $$

Grandville/Hudsonville Area BANGKOK TASTE Thai fare. No alcohol. Closed Sun. // 674 Baldwin St, Jenison, 667-8901. bangkoktaste.com. Lunch, Dinner $-$$ THE DUNGEON Mexican food and American favorites. Specialty burgers. Full bar with Michigan craft beers. Kids menu. Open daily. // 3594 Chicago Dr SW, Grandville, 538-1360. villadungeon.com. Lunch (Fri-Sun), Dinner $-$$ 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, 5309470. elburritoloco4.com. Lunch, Dinner $-$$ GRANDVILLA Steaks, all-you-can-eat fish, specialty burgers, daily specials, salad bar. Kids menu. Full bar. Open daily. // 3594 Chicago Dr SW, Grandville, 538-1360. villadungeon.com. Lunch, Dinner $-$$ HUDSONVILLE GRILLE Varied menu includes Mexican favorites and breakfast. Full bar, catering and banquet services. Closed Sun. // 4676 32nd Ave, Hudsonville, 6629670. hudsonvillegrille.com. Breakfast, Lunch, Dinner $-$$ 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. Lunch, Dinner $-$$

READ BEFORE YOU BUY! need to know “Everything you ” about condo living.

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. Lunch, Dinner $-$$ RAINBOW GRILL Breakfast, soup and sandwiches, daily lunch specials, chicken, fish and other dinner staples. No alcohol. Closed Sun. // 4225 32nd Ave, Hudsonville, 8960033; 4158 Chicago Dr SW, Grandville, 534-8645. rainbowgrillmichigan.com. Breakfast, Lunch, Dinner $-$$ RUSH CREEK BISTRO Diverse menu in club-like surroundings. Weeknight and happy hour specials at full-service bar. Open daily. // Sunnybrook Country Club, 624 Port Sheldon Rd, Grandville, 457-1100. rushcreekbistro.com. Lunch, Dinner $$ SONDER EATERY Focused on fresh foods including greens, sandwiches and shareables. Items include deviled eggs, chicken and waffles, sloppy Joes and more. Full bar. Daily specials and weekend brunch. Closed Mondays. // 3380 Chicago Dr, Hudsonville, 616-202-6379. sondereatery.com. Breakfast, Lunch $$

— GLENN HAEGE,

AMERICA’S MASTER

HANDYMAN

CONDO LIV2ING

IVE GUIDE THE AUTHORITATing, and to Buying, Sell inium Operating a Condom

ER, ROBERT M. MEISN

ESQ.

When it comes to understanding the legal rights of condominium owners, as well as the dynamics of condo association boards, Robert M. Meisner is THE authority! This expanded second edition includes new information about FHA certification, legal issues for co-owners and tenants, condo rules and restrictions, assessment collection, and more! If you’ve ever thought about developing, buying or selling a condo, or joining a condo board, read this book first!

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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. Lunch, Dinner $-$$ THE WIN TAVERN A family-friendly restaurant offering fresh ingredients and cooked-to-order meals, including starters and salads, burgers, sandwiches, and steak and onion meals. It also offers a Sunday breakfast from 10 a.m.-1 p.m. with a build-your-own hash bar and more. Full bar. Open daily. // 7628 Georgetown Center Dr, Jenison, 734-6724. thewintavern33.com. Breakfast, Lunch, Dinner $$

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, 8747290. thegilmorecollection.com/bostwick. Lunch (Sat-Sun), Dinner $$-$$$ BOULDER CREEK RESTAURANT Golf Club restaurant has varied menu. Golf course views from inside or deck. Serves alcohol. See website

$ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

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for seasonal hours. // 5750 Brewer Ave NE, Belmont, 363-1330, ext 2. bouldercreekgolfclub.com/ restaurant. Lunch, Dinner $-$$ CEDAR SPRINGS BREWING CO. German-style brewery features American pub and traditional Bavarian menu. Open daily. // 95 N Main St, Cedar Springs, 696-2337. csbrew.com. Lunch, Dinner $$ GRILL ONE ELEVEN American-with-a-twist menu, full-service bar and lounge. Open daily. // 111 Courtland St, 863-3111. grilloneeleven.com. Lunch, Dinner $$-$$$ HONEY CREEK INN Pub setting offers beyond pub fare and daily specials. Closed Sun. // 8025 Cannonsburg Rd NE, Cannonsburg, 874-7849. cannonsburgvillage.com. Lunch, Dinner $-$$ HOT BOX BBQ Smoked brisket, pork, ribs, chicken, brisket and more. Closed Sun. // 110 Courtland St, 951-7160. Facebook. Lunch, Dinner $$ MARINADES PIZZA BISTRO Wood-fired pizzas, salads, pastas, sandwiches. Michigan craft beer. Catering. Open daily. // 109 Courtland St, 863-3300. marinadespizzabistro.com. Lunch, Dinner $ 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. ramonastable.com. Lunch, Dinner $-$$ ROCKFORD BREWING CO. Located alongside Rogue River. Menu features wings, salads, gyros, burgers, as well as gluten-free, vegan and vegetarian options. Handcrafted brews on tap. Open daily. // 12 E Bridge St, 951-4677. rockfordbrewing.com. Brunch (Sun), Lunch, Dinner $-$$ TIMBERS INN Appetizers to meat ’n’ potatoes fare in lodge-like surroundings. Full bar. Open daily. // 6555 Belding Rd NE, 874-5553. timbersinn.net. Lunch (Wed-Sun), Dinner $-$$ THIRD NATURE BREWING COMPANY Located near the White Pine Trail and the Rogue River, Third Nature Brewing is a rustic brewery and taproom offering “comfort foods” such as pizzas and hot sandwiches, as well as healthier options like power bowls and salads. Open daily. // 7733 Childsdale Ave. NE in Plainfield Township, 616-512-9314. thirdnaturebrewing.com. Lunch, Dinner $$

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Multiple Locations 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. Breakfast, Lunch $$ ARNIE’S BAKERY & RESTAURANT Breakfast, burgers and sandwiches. Menu includes extensive gluten-free, dairy-free and vegetarian options. No alcohol. Open daily. // 722 Leonard St NW, 454-3098; 2650 East Beltline Ave SE (Centerpointe Mall), 956-7901; 777 54th St SW, 532-5662; 34 Squires St, Rockford, 866-4306. arniesrestaurant.com. Breakfast, Lunch, Dinner $$ BAGEL BEANERY Bagel and coffee cafè offering healthy whole grain and sugary sweet bagels, breakfast and lunch sandwiches. Magnum coffee. No alcohol. Open daily. Catering available. // 455 Michigan St NE, 235-7500; 2845 Breton Rd SE, 245-4220; 5316 Clyde Park Ave SW, 249-9500. bagelbeanery.com. Breakfast, Lunch, Dinner $ 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. 710 Monroe Ave NW, 512-5716. bigessportsgrill.com. Lunch, Dinner $-$$ BRANN’S STEAKHOUSE & SPORTS GRILLE Famous sizzler steaks, small plates, sandwiches, salads, gluten-free and vegetarian choices, bar munchies. Full bar. // 401 Leonard St NW, 4549368; 3475 Fairlanes Ave SW, Grandville, 5316210; 4157 S Division Ave, 534-5421; 5510 28th St SE, 285-7800. branns.com. Lunch, Dinner $-$$ FIRST WOK Mandarin, Hunan, Szechuan cuisine. Full bar. Open daily. // 2207 44th St SE, 281-0681; 6740 Old 28th St SE, 575-9088; 3509 Alpine Ave NW, 784-1616. firstworkgr.com. Lunch, Dinner $$ GRAND CONEY Classic diner offering custom hot dogs, traditional breakfast items and comfort foods. No alcohol. Open daily. Downtown location open 24 hours. // 809 Michigan St NE, 776-5580; 5121 28th St, 930-3596; 6101 Lake Michigan Dr, Allendale, 895-9999. thegrandconey.com. Breakfast, Lunch, Dinner $ 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. Lunch, Dinner $$ HOPCAT Crafted brews with some 50 beers on tap and 150 bottled. Full bar and creative fare, including sharables, signature fries, burgers, wraps and more. Open daily. // 25 Ionia Ave SW, 451-4677; 84 W. Eighth St in Holland, 965-9780; 2183 East Beltline Ave NE. hopcatgr.com. Lunch, Dinner $-$$ MUDPENNY Coffee bar with all-day breakfast, sandwiches, burgers and salads. Catering available. Closed Sun. // 570 Grandville Ave SW, 259-5353; 496 Ada Dr SE, 2595353. mudpenny.com. Breakfast, Lunch, Dinner $ 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. Lunch, Dinner $-$$$ PITA HOUSE Sami’s gyros, Middle East specialties. No alcohol. Open daily. // 1510 Wealthy St SE, 454-1171; 3730 28th St SE, 940-3029. thepitahouse.net. Lunch, Dinner $ REAL FOOD CAFÉ Fresh, locally sourced traditional favorites, scrambles and made-from-scratch baked goods; plus, soups, sandwiches and salads for lunch. Cash only. Closed Mon. // 2419 Eastern Ave SE, 241-4080; 3514 Plainfield Ave NE, 361-1808. Facebook. Breakfast, Lunch $ RED GERANIUM Breakfast and lunch favorites, omelettes, pancakes and burgers. No alcohol. Open daily. // 6670 Kalamazoo Ave SE, 656-9800; 5751 Byron Center Ave SW, 532-8888. redgeraniumcafe.com. Breakfast, Lunch $ SUNDANCE BAR & GRILL Southwestern-infused cuisine, margarita bar. Open daily. // Waters Building, 151 Ottawa Ave NW, 776-1616; 5755 28th St SE, Cascade, 956-5644. sundancegrill.com. Breakfast, Lunch, Dinner (Mon-Sat) $$ 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. Breakfast, Lunch, Dinner $ TACOS EL CUÑADO Fajitas, tacos, burritos and other Mexican fare. No alcohol. Locations are individually owned and operated. // 1342 Grandville Ave SW, 452-1266; 455 Burton St SW, 248-9099; 1024 Bridge St NW, 475-800. Lunch, Dinner $-$$

$ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

A legacy of commitment

THE OMELETTE SHOPPE Fourteen signature omelettes, selection of quiches and baked goods. No alcohol. Open daily. // 545 Michigan St NE, 726-5800; 1880 Breton Rd SE, 726-7300. omeletteshoppe.com. Breakfast, Lunch $ 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, 735-5520; 8256 Broadmoor Ave SE, Caledonia, 891-1100; 19 N Main St, Rockford, 866-0666. uccellos.com. Lunch, Dinner $-$$ VITALE’S PIZZERIA Multiple locations serving pizza, pasta and more from family recipes. Full bar. // 6650 E Fulton St, 676-5401, vitalesada.com; 5779 Balsam Dr, Hudsonville, 662-2244, vitaleshudsonville.com; 834 Leonard St NE, 458-8368, theoriginalvitales. com; 3868 West River Dr NE, Comstock Park, 7845011. vitalessportsbar.com. Lunch, Dinner $-$$

- to our community - to our team A- legacy to youof commitment - to our community - to our team - to you

Our experience, insight and personal service are why you can trust our team to deliver the highest quality, independent financial advice anywhere. We’re proud to call Grand Rapids home and to be named one of West Michigan’s Best and Brightest Companies to Work For. Our experience, insight and personal service are why you can trust our team to deliver the highest quality, independent financial advice anywhere. We’re proud to call Grand Rapids home and to be named one of West Michigan’s Best and Brightest Companies to Work For.

www.legacygr.com www.legacygr.com

Our employees are the fabric of who we are—they are the Best & Brightest and it is because of their efforts we’ve earned this honor 16 years in a row.

Thank you for all that you do!

mercbank.com $ INEXPENSIVE (UNDER $10) $$ MODERATE (BETWEEN $10 – $20) $$$ EXPENSIVE (OVER $20)

GR M AG .CO M

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gr gems / histo y

See the railroad bridge looking east (above) and from the river with downtown in the background (left). Both photographs were taken sometime in the 1950s or 1960s by Godfrey Anderson.

Bridging community Once a logging route, today the Blue Bridge is a gathering spot. BY JULIE TABBERER, GRAND RAPIDS PUBLIC LIBRARY

The Blue Bridge, north of Fulton Street, has crossed the Grand River since 1892. Built by the Grand Rapids & Indiana railroad, the bridge replaced an earlier structure that was washed out by the log jam of 1883. Although the GR&I railroad line was originally developed for logging, it unexpectedly became a gateway for tourism to northern Michigan. Despite struggling to turn a profit, the GR&I played a role in the growing fishing, camping and resort business in the northern Lower Peninsula. By the early 1980s, the bridge was no longer in use. The riverfront through downtown was different then: weeds, rubble and old 112

G R A N D R A P I D S M A G A Z I N E / J U LY 2 0 2 0

factory buildings lined the banks and there was little pedestrian access. In 1987, the Grand River Showcase project raised money to complete a number of improvements transforming the riverbank. They worked with developers and the city to install walkways along the river, add lighting to bridges and to open the GR&I railroad bridge to pedestrians. After sandblasting and painting and the addition of a concrete deck, the Blue Bridge opened in late 1987. Since then, the bridge has become not only a way to cross the river, but also an event space, hosting ArtPrize exhibits, dance parties, yoga and more. BLUE BRIDGE COURTESY GRAND RAPIDS PUBLIC LIBRARY

Happy places

with wide open spaces

py p ce Ha a Pl VERSE TRACITY

Find your happy place in Traverse City. Itâ&#x20AC;&#x2122;s where endless miles of beach welcome you for a summer stroll. Where peaceful forests and cool blue lakes wait to be explored. No matter where you spend your Traverse City getaway, you know youâ&#x20AC;&#x2122;re in a pretty great place.

TraverseCity.com

“ TO G I V E R E A L S E R V I C E YO U M U S T A D D

S O M E T H I N G W H I C H C A N N OT B E B O U G H T O R M E A S U R E D W I T H M O N E Y, A N D T H AT I S

sincerity and integrity ” DO U G L A S ADAM S

Katie-K Team 616.291.3552 Katie@Katie-K.com 1555 Arboretum Dr. SE, Suite 101, Grand Rapids, MI 49546 | Each Office is Independently Owned and Operated