Low lighting casts the private enclaves and brick fireplace in a warm glow at Louis Benton’s dining room. The restaurant is led by general manager Richard Kozlowski and new executive chef, as well as West Michigan native, Noah VanDoorne, who serves up Midwest cuisine with a French flair. VanDoorne is well-versed in international flourishes such as saffron fumet, citrus beurre blanc, and tiny edible berets, yet pays homage to his roots by sourcing ingredients from local farms for his newly upgraded menu. Some of those ingredients debut on USDA Prime aged steaks, which has earned the spotlight in Grand Rapids Magazine Restaurant Guide and were lauded by the Grand Rapids Press as a “nirvana-like experience."
While having a split personality is not the healthiest thing for a person, it works well for a restaurant, as evidenced by Shanghai Ichiban, where a lively Japanese steakhouse and intimate/quiet/elegant Chinese dining room happily coexist under one roof. Diners settle around hibachi tables on the restaurant’s Japanese side, where paintings of crashing waves mimic the cacophonous sounds of knives and spatulas as chefs go to work. Around the hibachi grill, chefs flaunt their showmanship and precise cooking skills by juggling their cooking utensils and maneuvering morsels of filet mignon, scallops, or chicken atop the wide, flat grill. In the quieter Chinese dining room, servers present entrees of sesame chicken or spicy chung king pork on white tablecloths. While Chinese cuisine is dominant on this side, the chefs practice their pan-Asian flair as well, serving up Korean dishes, Vietnamese pho, and cool morsels of fresh sushi.
Named one of the city's most romantic restaurants by Grand Rapids Magazine, Tre Cugini ensnares the senses by pairing its rustic décor of exposed brick walls and crisp white linens with authentic Italian cuisine. Bartenders pour from an expansive list of wines and shake cocktails to tunes from the gleaming grand piano, whetting appetites for cooked-to-order risotto and house-made desserts. Friendly staffers teach basic Italian phrases on request and host monthly wine events, allowing patrons to applaud a varietal's flavor in its native handclap. During warmer months, guests can flock to the outdoor patio to savor fruity sips beneath colorful striped umbrellas:
In an impressive display of fire and finesse, the chefs at Wild Chef Japanese Steakhouse Grill & Bar prepare a spread of steak, shrimp, and salmon on individual teppanyaki tables, all right before the eyes of their customers. The restaurant's expansive menu extends into sushi, tempura, and teriyaki dishes, and its party packages make it a delectable destination for birthdays and anniversaries.
Under the direction of executive chef Clark Frain, the cooks at Judson's Steak House prepare steaks as well as seafood and chops. Steak cuts range from an 8-ounce filet mignon stuffed with boursin cheese and wrapped in bacon to a 24-ounce tomahawk rib eye. Grilled salmon glistens with a maple-dijon glaze, and bourbon maple syrup sweetens house-rubbed double bone-in pork chops.