Jersey-style subs may be Boardwalk Subs’ food forte, but the staff’s true specialty is its attention to customer service, as showcased by its nomination for the Grand Rapids Celebrated Service award. In between friendly smiles and polite conversations, the kitchen crew at the family owned eatery focuses its attention on handcrafting 25 types of toasted or grilled subs and pairing them with fresh-baked cookies and warm soups. After baking fresh bread each day, cooks slice open each 15-inch roll before stuffing it with savory meats, such as salami, capicola, and roast beef, and seven kinds of colorful vegetables. The sandwich artists then top the savory layers with one of 12 sauces and seasonings such as celery salt and italian spices.
Twenty-four hours a day, the chefs of Sandhill Café pacify growling tummies with a menu that spans the spectrum of American comfort food classics, from stacks of fluffy pancakes to bacon-cheddar cheeseburgers. Whether entertaining late-night hankerings for fried chicken and waffles, or celebrating Opposite Day by eating dinner for breakfast, diners can immerse themselves in the café’s laid-back, neighborhood feel, marked by its dark hardwood floors, subtle lighting, and TVs showing hotly contested staring contests.
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 !
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.
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.