Restaurants in East Grand Rapids

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 sautéed capers, artichokes, and black olives.

Under the quality-driven guidance of owner Jesse Pohlad, the team at JD’s Pizza Co. pile hand-rolled pizza crusts with house-made sauce and fresh toppings. Along a long counter, they top tomatoe-y swirls with custom combinations of veggies, sausage, and cheese while patrons gaze at their deft hands from behind a glass barrier. After a ride on a pizza peel and a quiet meditation session in a gunmetal-gray oven, each pizza—including JD’s signature Chicago-style deep dish—sports a crispy crust and bubbling surface of cheese. For those in the mood for other casual Italian fare, grinders, salads, and pasta dinners round out the menu.

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."