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www.grmag.com

Grand Rapids Magazine’s

ADVERTISING SUPPLEMENT OF

this is an invitation

TO SMELL THE BREAD. INDULGE YOUR APPETITE. AND MAKE YOURSELF COMFORTABLE.

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New Orleans fl avorright here in West Michigan!

Featuring the bestNeo-American Creole

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and Rice. Come in andexperience the spices

of New Orleans.

Dine in or take outCatering available

220 W. 8th Street, Holland, MI616.355.1994 | WWW.BLUEHOUSEBISTRO.COM

this is an invitation

TO SMELL THE BREAD. INDULGE YOUR APPETITE. AND MAKE YOURSELF COMFORTABLE.

Trigo_Invitation_Ad8.375x10.875.1 1 3/23/07 3:32:19 PM

Welcome to West Michigan’s

dynamic dining scene

West Michigan’s dining scene is full of new friends just waiting to be discovered. It

offers a vast array of impressive desti-nations to fit any hunger. In this guide we offer a peek into some of the area’s most distinctive dining venues. Dive in and explore. Then set out with a deter-mination to add at least one new friend to your list.

To make that enjoyable task even easier, we’ve embedded Quick Re-sponse (QR) codes into each restau-

rant profile. If you have a smartphone, the QR codes will transport you to the restaurant for a virtual visit and truly give you a peek into the venue. Watch the chefs creating in the kitchen, check out the ambiance of the dining room, and salivate over the meals to come. All you have to do is download a free app that will allow your smartphone to read QR codes, and then scan the code and watch the fun begin.

EvERyonE hAs A fAvoRITE restaurant or two. Like old friends, you know what to expect: They greet you warmly, keep you engaged with attentive service, and offer com-fort and sustenance with every visit. However, as the old song advises, it’s always good to make new friends.

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ReseRve is a Grand Rapids experi-ence not to be missed. Executive Chef Matthew Millar’s imaginative menu at this iconoclastic wine bar offers a world class, seasonally driven menu embrac-ing the farm-to-table philosophy. It boasts Michigan’s most extensive char-cuterie bar with a wide range of regional and international meats and cheeses. Guests can tailor their dining experience to suit their appetite; choose shared small plates or full entrees prepared with the season’s finest ingredients.

Reserve’s custom Cruvinet wine dis-pensary offers 102 wines by the glass, including many Michigan features. Whether you’re new to wine or a sea-soned oenophile, Reserve’s trained and friendly staff is ready to guide you through the journey. The stylish bar also offers a selection of Michigan craft beer, liquor and specialty drinks.

In the heart of downtown Grand Rap-ids, Reserve’s main floor offers casual dining with communal high-tops and personal tables, or sit outside on the 2nd floor patio just adjacent to the mez-zanine dining room. Private dining space is available for special occasions or cor-porate dinners. Downstairs, “The vault” — aptly named in honor of its authen-tic early 20th century bank vault door still evident at the far end of the room — can hold up to a dozen guests for a completely private and intimate dining experience. The second floor features a semi-private dining area that can ac-commodate up to 16 guests seated for dinner, or 30 for casual reception-style events.

Reserve opens at 4 p.m. Monday through saturday.

(616) 855-WINE // REsERvEGR.com

Experience Reserve

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peRched along The banks of the Rogue River in downtown Rockford, Reds on the River has made quite a name for itself, earning accolades as Grand Rapids Magazine’s 2007 “Best new Restaurant” with “fine Dining Awards of Excellence” every year since — including Chef of the year in January of 2011. Reds’ exceptional food, outstanding service and invit-ing Tuscan design set the table for a dining experience like no other.

Executive Chef Glenn forgie and his culinary team pour their hearts

and souls into making sure that Mich-igan’s #1 outdoor dining venue goes

above and beyond its picturesque loca-tion. Every dish is made from scratch, us-ing only the freshest ingredients, stocks built nightly, and fl avors layered in to please the palate.

Known for its aged, hand-cut steaks prepared on an 1800-degree broiler and served sizzling at the table, Reds’ menu also includes such signatures as seasonal fi sh fl own in daily, freshly prepared pan-seared scallops, roasted lamb and duck, pork tenderloin, eight-layer lasagna, jam-balaya, and the ever popular Torch Lake Chicken. Gourmet salads, sensational soups, creative appetizers, and delecta-ble desserts, along with a 250+ varietal wine list, specialty cocktails, and table-side hand pressed coff ees truly put Reds in a class by itself.

(616) 863-8181 // REds-lIvE.com

Reds on the River:In a class by itself

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The family-owned Uccello’s Ris-torante is well known to both culinary and sports enthusiasts alike. They of-fer the fresh taste of pasta imported directly from Italy, served with home-made sauces whose recipes have been passed down over generations. Besides specialty pastas and authen-tic Italian entrees, Uccello’s also offers American cuisine: tender steaks, baby back ribs, and thick and juicy burgers. A talented culinary crew with eyes — and taste buds — for detail, makes all menu items from scratch. It is the per-fect place for relaxing family dinners.

sports fans revel in cheering for their teams on the hD big screens while eating some of the city’s fin-est appetizers and handmade piz-zas. Grand Rapids Magazine readers

have often recognized Uccello’s as the “Best happy hour,” “Best sports Bar,” and among the top three “Best Pizzas” in town. Each location has sev-eral hD big-screen Tvs, flat-screen Tvs throughout the bar and dining

room, and every seat has a great view of the game. They have an extensive wine list and 22 beers on tap, featuring Michigan microbrews. Activities like nTn Trivia, Texas hold’Em, Keno, pool tables, video games and free wireless Internet keep diners busy in the sports lounge, while summer months offer live music on the patios of the Grand Rapids and Caledonia locations. It’s a famous gathering spot for socializing, and their banquet rooms are ideal for rehearsal dinners, parties and busi-ness meetings. Uccello’s will exceed your expectations.

(616) 954-2002 // uccEllos.com

Uccello’s Ristorante, Pizzeria & Sports Lounge: Exceeding guests’ expectations

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(616) 447-7750 // WWW.thousaNdoaksGolf.com

The Acorn Grille at Thousand Oaks Golf Club:So much more than award-winning golfwaRm and fRiendly with a no-fuss attitude, The Acorn Grille at Thousand oaks Golf Club welcomes the public all year round and goes above and beyond to ensure a distinctive dining experi-ence. Their innovative-yet-classic, sea-sonally inspired menu offers traditional American fare with an interna-tional flair, created under the careful guidance of Executive Chef

David Dalton, whose versatile menu in-cludes excellent lunch options as well.

The Acorn Grille at Thousand oaks has consistently garnered critical ac-claim since 2001 when it was voted “Best new Restaurant in West Michigan” by on-the-Town Magazine. other honors include “Best Golf Course Restaurant in the Midwest” from readers of Great

Lakes Golf, and it is a perennial nomi-nee for Grand Rapids Magazine’s

dining awards. With its full-scale windows, warm col-

ors, lustrous cherry wood accents and cozy fireplace, the dining room presents beautiful views of the award-winning Rees Jones-designed championship golf course. Guests enjoy relaxing on the large screened-in deck or alfresco patio that fronts the course, while win-ter months are spiced up with crackling fires and winter-wonderland views.

Inviting, beautifully appointed ban-quet facilities, complete with state-of-the-art audio/visual equipment, provide a fairytale setting for a wedding recep-tion — in fact it was voted “Best Recep-tion venue” by The Knot Magazine 2010 & 2011 — or a congenial spot for corpo-rate events, meetings, seminars, busi-ness lunches and social occasions. no matter what your needs, the attentive staff at Thousand oaks is prepared to meet them year-round.

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emanaTing an inviTing cosmopoli-tan vibe that cleverly combines come-as-you-are comfort with big-city cool, JW Marriott’s signature restaurant, six.one.six, maintains a cutting-edge focus on creativity and freshness.

six.one.six’s unique name under-scores its commitment to serving locally grown, top-quality cuisine, hand chosen from local farms and regional produc-ers. Passionate about growing the cu-linary experiences of guests and put-ting our city on the map as a gourmet’s travel destination, Executive Chef Justin Dalenberg’s simple-yet-refi ned menu is dictated by the seasons and the best lo-cal farmers have to off er. his dedication extends to harvesting a fresh variety of heirloom vegetables and herbs straight from the JW’s own bountiful urban gar-den overlooking the Grand River. The six.one.six mantra is: Eat local. feel glob-al. Their dishes do just that. Utilizing the freshest, best-quality ingre-dients, Chef Justin and his talented culinary crew craft those ingre-

dients into globally inspired culinary experiences that keep patrons coming back for more.

In addition to the upscale casual din-ing room and alluring outdoor “jdek” — complete with fi replace, lounge sofas and heaters — guests enjoy sitting at the Chef’s Lab, an interactive culinary bar that hosts up to 17 in counter seats that open to the kitch-en. It encourages friendly conversation with the res-taurant’s culinarians as they prepare food and off er an amuse-bouche — complimentary bite-sized appetizers from the chef. It’s both a learning and dining experience not to be missed.

(616) 242-1448 // IlovEthEJW.com

six.one.six: A world-class feast for the senses

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simply puT, one would be hard pressed to fi nd such creative, daring and dy-namic culinary fare as that found at the student-run restaurant, The heritage, on the downtown campus of Grand Rapids Community College. It possesses the single freshest ingredient in town — un-bridled new talent. And while these fu-ture star chefs take the culinary world by storm, you discover that one of the fi nest restaurants in town is right in your own back yard.

At The heritage you’ll fi nd unique and

innovative twists on classic meat, poultry, vegan and pasta favorites, all made from scratch with the strictest attention to every culinary detail. Tableside cooking — chic, entertaining and diffi cult to mas-ter — is a staple, making the dining ex-perience an event in which to revel. The heritage staff and its culinary prodigies from the secchia Institute of Culinary Education take seasonal menu creation, eye-appealing presentation and service perfection very seriously. Their outstand-ing wine list is carefully selected to en-

hance each dining experience, while the well-appointed dining room overlooking the city exudes casual elegance. Parking is conveniently located underneath the restaurant with entry off Ransom street.

The heritage is the place to sample the work of tomorrow’s great chefs, to-day. If you have yet to discover it, your fi rst trip to The heri-tage will amaze, while those in the know may regret that their favor-ite little secret is out.

(616) 234-3700 // WWW.GRcc.Edu/hERItaGE

The Heritage:Discover tomorrow’s great chefs today

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holland’s mosT eXciTingnew dining venue, Theodore’s has set the bar for casual fi ne din-ing with its contemporary, urban am-biance and sophisticated fare from their open kitchen overseen by Executive Chef Matt Leal.

Located in the beautifully reclaimed Baker Lofts building, Theodore’s off ers open views from its large bank of win-dows, with exposed brickwork, restored hardwood fl oors, wall-sized glass walk-in wine cellar and dramatically curved granite-topped full-service bar — where you can fi nd specialty cocktails and an extensive by-the-glass wine list. Those who prefer to dine alfresco will love Theodore’s intimate patio.

The restaurant also off ers partitioned dining spaces for larger groups and pri-vate party nooks that provide seclusion without shutting you away from the ac-tion. only open for dinners Thursday-saturday, with happy hour 5-7 p.m. on fridays, the entire venue is also avail-able for private parties and corporate events. Their partnership with Baker Lofts Events allows for large celebra-tions onsite as well as off -site catering

at your venue of choice.At Theodore’s, no dining

detail is overlooked, from the ar-rival of its crusty artisan breads direct

from sister company, Deli Joe’s in the same wing of the building, and delightful menu with its eclectic fusion of Ameri-can, spanish and Mediterranean-infl u-enced cuisines, to the artful presentation of each small plate, entrée and dessert. Committed to fresh, cutting-edge fare and spectacular service, Theodore’s is a dining destination that will impress even the most discriminating guests.

(616) 392-6883 // thEodoREshollaNd.com

Theodore’s:Feel the excitement

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(616) 454-6700 // lEosREstauRaNt.com

Leo’s:Fine dining for every day even afTeR seven yeaRs, Leo’s re-mains diners’ favorite restaurant. Leo’s is once again celebrating the distinction of winning Grand Rapids Magazine’s “Res-taurant of the year,” making it the fourth time awarded this honor. Leo’s is also a popular choice with our readers voting them “Best seafood Restaurant,” “Best Downtown Restaurant,” as well as “Best Chef” and “Best Bartender.”

Leo’s off ers a diverse wine list, and the creative menu is based on the high-est standards of quality and taste. It boasts a wide variety of seafood fl own in daily, but those who prefer top qual-ity meat, poultry or pasta will fi nd plenty to tempt them, too. And don’t think that the spectacular cuisine, ambiance and service translate to prices out of reach for daily dining. Leo’s off ers a variety of entrée selections under $20. It’s also

an ideal lunch destination with many sandwich and salad choices as well. Their spacious bar, elegant décor and big city views make for a com-fortable environment which make Leo’s the downtown dining destina-tion for everyday fi ne dining.

But it’s not amazing food alone that makes Leo’s such a great res-taurant. The well-trained attentive staff provides gracious service and is committed to total guest satisfac-tion. It’s clear that owners Leo and Amy Beil understand the importance of considering every aspect that infl uences the dining experience. Their belief has always been that “success rests on a foundation of unfl inching quality, honest value and attentive service.”

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someThing special awaits you high on a bluff overlooking Lake Michi-gan in the charming town of st. Jo-seph. Just a short car ride away, The Bistro on the Boulevard will surprise and delight patrons looking for that out-of-the-ordinary dining experience.

Awarded “Best fine Dining Restau-rant in the Region” by shore magazine, the Bistro’s fresh and inventive menu changes seasonally. Executive Chef Ryan Thornburg creates unforgettable fare inspired by the best locally grown

produce and seasonal ingredients. Their extensive wine list is rec-

ognized by Wine spectator magazine with an Award of Excellence as having “one of the most outstanding restau-rant wine lists in the world.”

open daily for breakfast, lunch and dinner, Bistro on the Boulevard’s sunday brunch

buff et is famous for its deli-

ciously diverse off erings. The venue is welcoming and comfortably elegant, the service exceptional and attentive. And with the Boulevard Inn’s beauti-ful banquet rooms, both in-house and off -site catering options will make your business meeting, special event or pri-vate party a truly memorable experi-ence.

Lose yourself in spectacular sun-sets as you take in sweeping views of the lake and the north Pier lighthouse from the expansive deck. Indulge yourself and someone you love. sur-render to the magic of the Bistro on the Boulevard.

(269) 983-3882 // thEboulEvaRdINN.com

Bistro on the Boulevard:Indulge yourself

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“Too much of a good thing can be wonderful.”— Mae West

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eveRybody needs a no-fuss place where they can go to unwind. shepard’s Grill & Tavern is that place. open daily, shepard’s is a friendly neighborhood bar and grill where owner Dave shepard is not only onsite, but often can be found in the kitchen making sure nothing but the best is delivered to his guests.

The succinct, made-from-scratch menu offers comfortable bar fare with just enough flair to keep it interest-ing. That includes appetizers like the bacon-wrapped shrimp skewers and homemade chicken tenders, a soup se-lection made daily, entrée-sized salads, chargrilled Koegel vienna hotdogs and chili dogs with various toppings, and signature sandwiches like the Chicago-style Italian beef sandwich, the fresh lake perch or Jamaican jerk chicken sandwiches, and the Broadcaster — charbroiled ground sirloin on grilled rye bread topped with green olives, sautéed onions and American cheese. fresh

lake perch and Kobe Top sirloin round out the affordably priced entrees.

Best of all is the friendly, approach-able atmosphere and staff. The décor offers hints of the Islands, and at night, small lights twinkle through the bar top. The fully stocked bar offers five beers on tap, both domestic and imports, and they make a mighty mean martini. Guests enjoy playing Keno and there is a small patio out front for those who like it alfresco.

Come see why shepard’s Grill & Tav-ern has already earned a great reputa-tion and loyal following.

(616) 350-9604 // shEpaRdsINc@yahoo.com

Shepard’s Grill & Tavern:A comfortable home away from home

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in The TRadiTion of America’s finest steakhouses, The Chop house brings intimate sophistication to a new level in downtown Grand Rapids. Just across

the street from the Amway Grand Plaza, The Chop house will im-press even the most discriminat-ing diners. Its menu offers only the best Midwestern grain-fed UsDA Prime beef, aged to melt-

in-your-mouth perfection. (only two-percent of all beef raised

in the nation are graded Prime.) Lamb, pork and veal chops also grace the menu, along with chicken and top-of-the-catch sea-food brought in direct from the boat.

It’s that kind of atten-tion to detail that sets The Chop house apart. And

with a sommelier on staff, rest assured that the wine selection matches the caliber of the menu. Exceeding all ex-pectations, impeccable, unpretentious team service is the standard, while the atmosphere is lovely and relaxed with a Chicago-esque feel. for the piece de resistance, go downstairs to La Dolce vita, their well-ventilated dessert and ci-gar lounge. It offers a plethora of hand-crafted cigars, after-dinner drinks such as rare scotch, cognac and signature martinis, and sinfully rich desserts made onsite. A popular after-work destination as well as a fun place before and after a downtown event, the space also offers rooms for private functions. And if you dine on your birthday, your meal is es-sentially complimentary.

The Michigan-based Chop house of-fers an elite American steakhouse din-ing experience. What’s not to love?

(616) 451-6184 // WWW.thEchophousEREstauRaNt.com

The Chop House:Prepare to be pampered!

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since fiRsT inTRoducing the span-ish tradition of tapas-style dining to our city almost two decades ago, san Chez, a Tapas Bistro has become one of Grand Rapids’ most beloved restaurants. Its ex-quisitely prepared, sharable plates are a feast for the eyes and palate, offering uniquely flavored, top-quality spanish fare that is unmatched in Grand Rapids.

Relying on locally sourced and sus-tainable products, everything on the im-pressive menu is made from scratch, with additional creative chef specials inspired by the season’s finest. separate menus exist for those with food allergies, and the full bar includes an extraordinary ar-ray of compatible wines and craft beers.

san Chez gives off a hip and happy vibe with its open kitchen, tiled mosaic columns, patterned-tin ceiling, and full windows with downtown views. It would be difficult to find a more accommodating and knowl-edgeable wait staff.

The Bistro’s adjacent sister restaurant, san Chez Café, offers span-ish and traditional

breakfast and lunch fare with true arti-san flair. It also houses a new deli and market for ready-to-go goodies, meats, cheeses and gelatos to serve its urban neighbors. The third floor offers the fully equipped san Chez Banquet and Busi-ness Center, with enough space to ac-commodate up to 300 people for private celebrations or corporate events.

visit san Chez, a Tapas Bistro for legendary dining, or enjoy a remarkable breakfast or lunch at san Chez Café.

(616) 774-8272 // saNchEzbIstRo.com

San Chez, a Tapas Bistro and Café: A dining experience unlike any other

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finding fResh fish and seafood this close to the Great Lakes is easy: just visit Charley’s Crab in the heart of downtown Grand Rapids. Whether seated in the elegant, fl oor-to-ceiling window-fronted dining room, the casual steamer raw bar, or eating alfresco on the deck, guests enjoy a truly fi ne dining experience with a majestic view of the Grand River be-low.

Just a short walk to area attractions, Charley’s Crab off ers some of the city’s most mouthwatering creations with the freshest seafood and fi nest steaks. It is a favorite of both culinary afi cionados and those who simply love a good meal.

Charley’s Crab provides profession-al, comfortable tableside service while behind the scenes, their top-notch cu-linary staff combine their considerable

talents to present the day’s fresh-est catches. fresh fi sh is fl own in

daily and menu items change regularly to refl ect the best of the market. Guests enjoy a full range of creative cuisines from lip-smacking appetizers and de-lectable entrees to delicious desserts, an award-winning sunday brunch (10 a.m.-2:30 p.m.) and a fantastic happy hour from 4-7 p.m. weekdays. Another advantage is the large parking lot and free valet parking. no matter what the oc-casion, you’ll fi nd an incomparable dining experience awaits you at Charley’s Crab.

(616) 459-2500 // WWW.muER.com

Charley’s Crab:A Grand Rapidstradition

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“Dining is and always was a great artistic opportunity.” — Frank Lloyd Wright

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fRom iTs lofTy peRch on the 27th floor atop the Amway Grand Plaza hotel, Cygnus 27 enjoys panoramic views of the city that are unsurpassed. It presents a modern, colorful, big-city vibe yet ex-udes hospitable service and global yet elegant dining options. But the views cannot be the only reason to visit this AAA four Diamond-rated dining desti-nation.

Cygnus 27 offers an extraordinary dining experience that relies on the talents of Chef de Cuisine Werner Ab-senger. his adventuresome spirit and culinary liberties add an atypical spin to his locally sourced, globally inspired cuisine. Menu options spanning from small plates to full multi-course meals, will surprise and delight the eye as well as the palate. suit and tie are totally optional. The evening is enhanced with a professional wait staff that leaves you feeling pampered and special.

Prior to a show or for a night on the town, Cyg-nus 27’s lounge offers a

wide selection of spe-cialty cocktails, liqueurs and premium wines, with happy hour specials daily from 4:30-6:30 p.m. and $5 martini Wednesday’s. Cygnus 27 of-fers two private dining spaces accommodating 32 guests for intimate dinners, or up to 80 for mix-and-mingle affairs. In addition to everything else ... valet parking is complimentary.

A visit to Cygnus 27 will make you fall in love with this city.

(616) 774-2000 // WWW.amWayGRaNd.com

Cygnus 27: Amway Grand Plaza Hotel’s AAA Four-Diamond destination

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in febRuaRy 2012, Louis Benton steakhouse will celebrate its tenth an-niversary of bringing fi ne steakhouse dining to downtown Grand Rapids. Al-though renowned for their mouthwater-ing steaks seasoned with their signature spice rub, superb seafood, excellent en-trée selections and delectable desserts are also a Louis Benton hallmark.

Executive Chef Joseph Rivera’s award-winning menu off ers American classics such as Midwestern grain-fed fi -let mignon and all-natural new york strip steak along with herb-roasted prime rib and the freshest of seafood that is hand selected daily. The superior dining expe-rience they off er — complete with com-plimentary valet parking — has garnered

them “Best steaks” awards year after year from Grand Rapids Magazine read-ers, and they have been recognized with an Award of Excellence from Wine spec-tator magazine. signature libations can be found in their casual dining room bar, and on weekends their cosmopolitan nightclub, The Leopard Lounge, off ers specialty cocktails with a lively DJ and dancing from 10 p.m. until 2 a.m.

for special occasions, Louis Benton will astound even the most discerning with private rooms available for smaller parties, business meetings and celebra-tions, while their banquet facilities can accommodate up to 350 guests. open for lunch 11:30 a.m. to 4 p.m. Monday through friday and for dinner from 5-10 p.m. Monday through saturday, Louis Benton steakhouse stands ready to im-press. Come see for yourself what all the fuss is about.

(616) 45-GRIll // WWW.louIsbENtoN.com

Louis Benton Steakhouse:Grand Rapids’ premier steakhouse

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The awaRd-winning Tre Cugini cel-ebrates its tenth anniversary this year — never digressing from the high standards that earned them recognition in the Chi-cago media.

owners Adriano and Carol Moscatelli, along with Executive Chef Joe frizzell, pride themselves on Tre Cugini’s authen-tic Italian, made-from-scratch menu that stretches from their soups, stocks, sauc-es and mozzarella to their breads, pastas and spectacular desserts.

Tre Cugini’s multi-regional menu in-cludes a variety of inventively prepared fresh pesce (seafood) selections along with creative carne (meat) entrees, Prime steaks and chops, and of course, primo pasta specialties, extraordinary risotto selections and daily chef creations that take advantage of the freshest seasonal off erings.

Tre Cugini’s full cocktail bar includes an extensive wine list specializing in regional Italian wines chosen to enhance every meal. Their well seasoned wait staff delivers outstanding service with the strictest atten-

tion to detail. The restaurant’s cozy, neo-rustic décor is reminiscent of a stylish Italian courtyard, complete with a stroll-ing accordion player weekend evenings. The adjacent catering facility, La scala, provides a distinctively unique venue for celebrations and private parties from 20 to 200. situated in the core of the city, the well-appointed alfresco patio overlooks the activities of Rosa Parks Circle.

Tre Cugini beckons with an authentic, upscale, fi ne Italian dining experience that draws in guests from around the globe. Come discover this local Italian trea-sure that has Chi-cago buzzing.

(616) 235-9339 // WWW.tREcuGINI.com

Tre Cugini:Chicago’s favorite Italian restaurantis right here in Grand Rapids

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benTham’s RiveRfRonT Restaurant has been reborn. It now off ers the fa-mous Grill at 1913’s chef-attended buf-fet at lunch, and a creatively revamped dinner menu that showcases the skills of longtime Chef de Cuisine Mike Abram and his high-caliber culinary creations.

open daily for breakfast, lunch, din-ner and after, Bentham’s off ers a perfect balance between fabulous dining and ca-sual comfort. Perched on the edge of our city’s namesake river, the ever-changing

vista off ers tantalizing views of the Grand River. When the sun goes down and the bridges light up, it’s a whole new scene.

Low-key, unpretentious and family-friendly, Bentham’s gastro pub fare is an innovative take on comfort food that’s sure to satisfy. The desserts alone are worth a visit. Bentham’s off ers full bar service and an extensive wine list, and the service is attentive and accommodat-ing.

for those who don’t want to face

unpredictable Michigan weather, self-parking in the Amway ramp is available, complete with a covered walkway to the hotel. Bring along your parking ticket and the restaurant will validate it for two hours of complimentary parking.

one visit to Ben-tham’s and you’ll be hooked.

(616) 774-2000 // WWW.amWayGRaNd.com

Bentham’s Riverfront Restaurant:Casual fi ne riverfront dining

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“Laughter is brightestwhere food is best.”

— Irish Proverb

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if iT isn’T alReady on your radar, it’s time to set your GPs for Amore Trattoria Italiana. It’s a treasure that will wow you with its authentic Italian cuisine, accom-modating service and comfortable am-biance. husband-and-wife team/owners Maurizio and Jenna Arcidiacono have set the stage at this northwest Alpine Ave-nue venue to ensure a dining experience that will leave you begging for more.

With native-Italian Maurizio helping Jenna in the kitchen, their comfortably casual Italian trattoria has earned rave reviews since opening a year ago. The restaurant’s charm can be attributed to

the couple’s warm-hearted Italian-style hospitality and Jenna’s signifi cant culi-nary talent, creating authentic regional Italian dishes with considerable fl air. Don’t be surprised to fi nd her stopping by your table to ensure a satisfactory din-ing experience.

At Amore, everything is made from scratch — from breads, pizza dough, gnocchi, soups and sauces to tiramisu, ricotta cheesecake, gelato, granitas and truffl es. Wherever possible, locally sourced products are utilized. The sea-sonally inspired menu off ers palate-ex-citing Italian food with a gourmet twist.

Dishes are listed in Italian along with the correct pronunciation and a description of how it is made. The full-service bar and companionable wine list nicely accompa-nies their cheese tray options — select a variety of cheeses and they are appropri-ately paired with fruits, jellies and nuts. vegetarian dishes, vegan and gluten-free options are also on the menu, and dishes are beautifully presented.

Go explore Amore.

(616) 785-5344 // WWW.amoREtRattoRIaItalIaNa.com

Amore Trattoria Italiana:Discover an Italian treasure

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locaTed aT The Radisson Grand Rapids Riverfront hotel with over 40 years of riverfront dining, this landmark restaurant serves breakfast, lunch and dinner daily, and for socializing, you can enjoy live music five nights a week at the lively Landing Lounge, where you can dance to local bands (fri-sat) and share a laugh with area comedians at The sun-day night funnies.

When entering The Landing for dining, you are greeted with magnificent views of the Grand River from every seat in the multi-tiered room. Executive Chef Clark frain dares to explore creative twists to the classic American fare. The new menus emphasize locally grown products, such as produce from Ingraberg farms, fresh Michigan proteins, free range chicken, fresh fish, stellar Kobe steaks and fantas-tic surf & Turf combos. signature dishes such as the 40-year tradition of its blue cheese and bacon-topped Classic Land-ing salad, as well “old Time German” and European favorites remain. Chef specials are offered dai-ly at astonishingly afford-

able prices: great for business breakfast, power lunch or refined dinner, overlook-ing the Grand River.

sunday brunch, another popular fea-ture at The Landing, offers smooth jazz bands playing on the last sunday of each month, called “Rad” Jazz Brunch. holiday brunches are spectacular. Renovated banquet facilities make it the perfect place to host business meetings, semi-nars and personal celebrations. Contact Catering and sales Manager nichole steele. Whatever the occasion, you’ll be happy you stepped aboard The Landing at the Radisson Grand Rapids Riverfront hotel.

(616) 363-7748 // WWW.oNthERIvERGR.com

The Landing Restaurant & Lounge:At the Radisson Riverfront Hotel

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(616) 949-7447 // shIRazGRIllE.com

Shiraz Grille:A Persian delight in West MichiganTucKed away on the northwest corner of Breton and 28th street, just one mile west of Woodland Mall, shiraz Grille is a jewel of a restaurant that greets guests with its authentic Persian décor, warm and classy ambiance, subdued lighting and cozy bar. Beautifully appointed, fully equipped banquet facilities can accom-modate up to 80 for private parties and corporate events.

shiraz Grille off ers fi ne Persian dining with selections that include gourmet fi re-grilled kabobs, a variety of Persian rice dishes, indescribably delicious sauces and delicate stews called Khoreshes. vegetarian and vegan entrees also grace the menu. While each one of shi-raz’s off erings is unique and delicious, their lamb shank entrée remains a diner favorite. Pistachio baklava and saff ron ice cream will tempt you toward dessert. Creating each en-

trée from scratch, using only the freshest of ingredients, the dishes at shiraz Grille will leave you craving a return visit.

owner/chef Ali Ghebleh works along with his lead chef to authentically rec-reate dishes from the Persian Empire. “Through shiraz Grille, I feel that I am able to share with the guest not only the food from my home country, but the culture, history and customs as well,” he says.

Regular live violin and guitar players and occasional belly dance performanc-es add to the feeling of being transport-ed to an exotic culture, while the full bar with its unique martinis and large wine selection off ers a safe haven from the world.

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DirectoryDOWNTOWN GRbenTham’sAmway Grand Plaza hotel187 Monroe AveGrand Rapids616 774 2000www.amwaygrand.com

chaRley’s cRab63 Market AveGrand Rapids616 459 2500www.muer.com

cygnus 27Amway Grand Plaza hotel187 Monroe AveGrand Rapids616 774 2000www.amwaygrand.com

The heRiTage 117 Applied Technology Center151 fountain nEGrand Rapids616 234 3690cms.grcc.edu/heritage

The landing ResTauRanT270 Ann st.Grand Rapids616 363 9001www.ontherivergr.com

leo’s60 ottawa Ave.Grand Rapids616 454 6700www.leosrestaurant.com

louis benTon sTeaKhouse77 Monroe Center st.Grand Rapids 616 454 7455www.louisbenton.com

ReseRve201 Monroe nWGrand Rapids616 855 9463www.reservegr.com

san cheZ38 fulton street WestGrand Rapids616 774 8272www.sanchezbistro.com

siX.one.siXJW Marriott235 Louis st.Grand Rapids616 242 1448www.ilovethejw.com

TRe cugini122 Monroe Center st.Grand Rapids616 235 9339www.trecugini.com

The chop house190 Monroe nWGrand Rapids616 456 3463www.facebook.com/ChophouseGRwww.thechophouserestaurant.com

NORTHamoRe TRaTToRia iTaliana5080 Alpine Ave nWComstock Park616 785 5344www.amoretrattoriaitaliana.com

paneRa bRead3150 Alpine Ave nWGrand Rapids616 647 3500www.panerabread.com

Reds on The RiveR8 East Bridge st.Rockford616 863 8181www.reds-live.com

The acoRn gRillaT Thousand oaKs4100 Thousand oaks Dr. nEGrand Rapids616 447 7750www.thousandoaksgolf.com

uccello’s RisToRanTepiZZeRia and spoRTs lounge4787 Lake Michigan Dr nWWalker616 735 5520www.uccellos.com

SOUTHpaneRa bRead32 44th st sWGrandville616 667 4800

3700 Rivertown Parkway sWGrandville616 532 2900

6080 28th st. sECascade616 949 1200

1669 Marketplace DriveGaines Twnshp616 656 9300

3770 28th st. sEKentwood616 957 1100www.panerabread.com

shepaRds gRill and TaveRn6250 28th st. sEGrand Rapids616 350 9604on.fb .me/pvptQU

shiRaZ gRille2739 Breton Rd. sEGrand Rapids616 949 7447616 949 shIRAZwww.shirazgrille.com

uccello’s RisToRanTepiZZeRia and spoRTs lounge2630 East Beltline Ave sEGrand Rapids616 954 2002www.uccellos.com

8256 Broadmoor Ave sE Caledonia616 891 1100www.uccellos.com

LAKESHOREblue house bisTRo220 W. 8th streetholland616 355 1994www.bluehousebistro.com

The bisTRo on The boulevaRd 521 Lake Boulevard saint Joseph 269 983 6600  www.theboulevardinn.com

paneRa bRead3067 W shore Driveholland616 738 2400

1099 south Beacon BoulevardGrand haven616 850 9700

1710 East sherman Boulevard Muskegon231 733 5111www.panerabread.com

TheodoRe’s holland171 East 24th streetholland616 392 6883www.theodoresholland.com

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