Bistro Chloe ?lan mirrors the cultural melting pot of America itself?and the result is a m?lange of regional dishes from around the country and the globe. New chef Ryan Bolhuis came to the restaurant with all the inspiration he could carry from New York City, where he trained at The French Culinary Institute before making his work known in the kitchens of highly rated Nobu Fifty Seven and Michelin-starred The Modern.
Bolhuis' menu is built on a foundation on proteins that include Artic char, scallops, and beef filet, each arranged beneath a colorful explosion of seasonings and garnishes. Shareable small plates allow diners to compare notes on lime-scented shrimp ssam, and large plates pile truffle mashed potatoes atop cuts of grilled bison strip loin. Not only do these dishes pair with an eclectic wine list, but they're also served in a space that, like an evening gown sewn from a burlap sack, seamlessly blends rustic and elegant notes. In the main dining room, bare light and dark wood tables sit beneath hanging geometric light fixtures, and the restaurant's other venues offer equally modern accents, both indoors and out.
Cherie Inn has treated Grand Rapids residents to European-style breakfasts and lunches since 1924, and it shows. The century-old building's original tin ceilings glint above a dining room filled with Stickley furniture, vintage artwork, and mugs of Kona-blend coffee. In the kitchen, chefs greet the day by crafting crab-cake benedicts, cranberry-walnut french toast, or the three pancakes, two eggs, and array of breakfast meats that make up the Lumberperson breakfast, which is served only to customers who can prove their grandmother was deciduous. At lunchtime, Mediterranean-style tuna salad and french-dip sandwiches play a savory prelude for chocolate-chip biscotti, house-made lemon bars, and other light desserts. The menu also caters to vegans and vegetarians with dishes such as vegan sweet-potato hash and a hearty veggie sandwich with herb cream cheese.
At Brandywine's casual eateries, an appealing explosion of framed photos and artwork greets guests as they sit down to their morning breakfast or unwind over a leisurely dinner. Chefs warm up the kitchen in the a.m. by cracking dozens of eggs into veggie-stuffed omelets, eggs benedict, and hearty breakfast burritos stuffed with black beans, fresh cheese, and chorizo. During lunch, patrons can pop in for sandwiches and wraps, including a corned-beef reuben or the Northender wrap?a collection of deli-sliced beef with grilled mushrooms, horseradish mayo, and peppers. For dinner, Brandywine's chefs show off their multicultural influence in dishes that blend Caribbean, Asian, or Greek flavors, including the chili-rubbed Norwegian salmon or fettuccine tossed with saut?ed capers, artichokes, and black olives.
For more than four decades, Mr. Burger has sated carnivorous cravings with a menu of juicy burgers and other toothsome classics for breakfast, lunch, and dinner. A patron's day can begin at any hour with the breakfast combo of pancakes, toast, an alarm clock, any-style eggs, and sizzling bacon or sausage links ($3.90). For sturdier eats, dig into a double meat ($2.80–$5.05) or a Mr. Triple burger ($4.50–$6.75)—both made quadruply delicious when paired with one of the succulent sides, such as french fries, onion rings, and coleslaw—or plunge incisors into a chicken pita ($3.99–$6.24), gyro ($3.50–$5.75), or fried chicken sandwich ($3.85–$6.10). Postmeal fanatics can indulge their inner child or find out that they're someone else's inner child with old-fashioned desserts including fresh strawberry pies, cream pies, and creamy shakes and sundaes.
The overflowing menu at Anna's House satiates multi-faceted hungers with its variety of breakfast, lunch, and dinner options, each served all day. Breakfast specialties such as the eggs benedict ($7.50) or the quiche lorraine ($7.25) rouse hunger from the depths of early-morning sleep, and the impressive Big Breakfast pulls gravitational rank as it attracts eggs, ham, sausage, bacon, potatoes, toast, and pancakes into an enormous galaxy of delicious flavor ($8.50). A plethora of 18 omelets named for states, people, and dance maneuvers fold over appetites in forms such as the spinach-and-feta-filled Adonis ($7), and a delectable selection of lunch and dinner options sates savory cravings. Dig into a panoply of sandwiches, melts, wraps, and burgers, including the Lonnie melt ($7), a succulent burger patty nestled between thick slices of texas toast, snuggled beneath grilled onions, cheddar, and swiss cheese, and garnished with a miniature lasso.
When the owners of San Chez a Tapas Bistro were trying to choose a concept for their restaurant, they visited some of Chicago's premier eateries. They found themselves most taken with small-plate service and came back to Grand Rapids to execute the idea. More than 20 years later, San Chez has cemented itself as much more than an imitation of a big-city restaurant. The bistro has collected several commendations over the years, including awards from Grand Rapids magazine for Best Appetizers and Best Downtown Restaurant.
Part of its popularity is probably owed to the sheer extent of available dishes. There are the classic meat, seafood, and vegetarian tapas?including the popular fried plantains with avocado relish and jalapeno honey?plus multiple one-bite dishes, such as a single blue-cheese fritter with red-pepper aioli.?
Breakfast is served daily, as is a children's menu perfect for kids tired of just eating glue. San Chez's chefs have even gone to the trouble of preparing separate menus for most major food allergies, including soy, lactose, gluten, nuts, and seafood.