At Cobblestone Bistro, chef Eddie Sanders crafts an eclectic, seasonally rotating menu that makes the most of fresh ingredients available from Michigan’s local suppliers and growers. The menu ranges from inspired entrees ($12–$20) such as a Trotter steak, an 8-ounce sirloin lavished with blue cheese and yucca fries, and shrimp chili rellenos, shrimp- and cheese-filled poblano peppers with tomatillo sauce and black bean relish. Classic bistro sandwiches ($6–$10) offer choices such as The Italian, a combo of prosciutto, sopressata, romaine lettuce, green tomato, provolone cheese, and italian dressing on ciabatta bread, or the barbecue pulled-pork sandwich, cooked in a special Carolina barbecue sauce on a toasted kaiser roll.
Our Grandfather Paul Mineo opend his first pizza shop in Grand Rapids in 1974.
Today as the third generation, we continue his dream in serving his Original recipes from Sicily to our community , family and friends .
Come join the "famiglia' , we would love to have you as part of it !
Seasonal Grille’s owner, Justin Straube, always dreamed of opening his own eatery that embraced a simple concept: fresh, local food that changed along with the seasons. “I envisioned a restaurant where new menus would come out as the seasons would change, and it would feature seasonally fresh items and I’d get locally what I could,” he told Elizabeth Clark of the Grand Rapids Press in a 2010 interview. The menu—which features sausage, sauces, and other ingredients that are made in-house—is anchored by a collection of Italian classics, including lasagna, ravioli, chicken marsala, and oven-borne pizzas topped with pepperoni, sun-dried tomatoes, pepperoncini, and pesto. Seasonal dishes complement these staples, as does a full fleet of wines from Italy, Spain, Argentina, Australia, and the United States that features robust flavor profiles and the ability to say “corkscrew” in three different languages.
Mirroring the local inspiration he used for the menu, Justin also incorporated Hastings’s landscape in designing Seasonal Grille's location. He chose to renovate the more-than-100-year-old Hastings Press building, but kept its most interesting architectural elements: arched windows, exposed-brick walls, and an industrial-grade ceiling vent that whispers local trivia facts as cold air passes through. A new mahogany bar acts as the space’s centerpiece, with high bar stools providing the perfect perch for watching the live bands that occasionally play inside.
In 1978, brothers Eugene and John Jetts lent their name to the sign above their pizza shop in Sterling Heights, Michigan. In the more than 35 years that followed, they’ve lost one of the Ts but gained more than 300 franchises across the country. Jet’s Pizza churns out thin-crust, hand-tossed rounds, and Signature square-shaped pies in hearty Deep-Dish form. Their 8-Corner Pizza lets each member of a dining octet enjoy a slice of corner crust without fearing the paper cuts inherent in triangle slices. After loading pizzas with heaps of meats and veggies, guests have the liberty of flavorizing their crust for free, choosing from options such as garlic, sesame seed, Cajun, or poppy seed. To augment pies, Jet's chefs whip up Triple-Cheese Turbo Sticks with premium mozzarella, cheddar, and romano as well as Jet's Wings and Jet's Boneless Chicken made plain or with hot sauce.
The bun masters at Zogg's Doggs mix innovative, premium toppers into combinations christened with surfer lingo to form more than 35 specialty dogs and creative topping combos. Each hot dog is crafted from 100% Michigan beef and, unlike balloon-animal pâté, is devoid of fillers, unless diners request a vegan or turkey substitute. The Righteous Reuben Dogg's bun cuddles pastrami, swiss, and sauerkraut beneath a blanket of thousand-island dressing, and Piper's Zulu Dogg features goldfish crackers swimming in a mustard-and-ketchup sea. Tubular meat maestros top the signature Zogg Dogg with cottage cheese, goat cheese, bacon, and cheddar before encouraging a black-pepper shaker to sneeze on it. Guests can slurp down soda or a slushie as they linger in the space's eclectic aqua-and-orange-colored interior. Each bun-based meal accompanies a hearty side of mac 'n' cheese, baked beans, coleslaw, or a combination of chips, chili, and cheese.
Voted Best Chef by the readers of Grand Rapids Magazine, Eric Chaitin, executive chef of all three restaurants, oversees an edible empire emphasizing creativity and customer service. Take your taste buds on a dream date to The Grille and ponder its sophisticated menu, which entices eaters with wood-fired pizzas, hearty pastas, and meaty marvels such as a Wagyu New York strip ($18.95). Rush Creek Bistro's menu slays cravings with an eclectic assortment of sandwiches and rib-sticking entrees, while the menu at FireRock Grille includes shrimp ($9.95) and steak ($15.95) that can be cooked on a 500-degree FireRock like those used by Stone Age tailgaters before the first Super Bowl. Each menu changes seasonally, accentuating locally grown, seasonal produce and fresh meats. All three locations feature scenic country-club views, outdoor dining, and bar areas for debating with strangers over which of the Founding Fathers had the nicest singing voice.