With banquet seating for 220 and conference seating for 250, The Edge Banquet and Conference Center accommodates a range of receptions, corporate events, and soirees in its Tuscan-inspired halls. Its expert staff helps guests personalize their parties with specialty menu selections or wine-and-food pairings, and a 640-square-foot dance floor hosts boogying guests after feasts. A 92-inch drop-down screen and quality sound system, meanwhile, let patrons display PowerPoint presentations, videos, or slideshows of coin collections enhanced with the Jurassic Park soundtrack. Along with hosting others’ events, The Edge’s Director of Operations, Sierra A. Martin, teaches her own cooking classes where students learn how to craft regional cuisines from around the world.
Bistro Chloe Élan mirrors the cultural melting pot of America itself—and the result is a mélange 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.
The owners of Marinades Pizza Bistro have given their loyal customers a tough choice: either fall back on the familiar taste of gourmet wood-fire pizzas, or branch into uncharted territory at Grill One Eleven, which is right next door. Reviewers for On the Town and The Grand Rapids Press did not regret their decision to venture into Grill One Eleven, each one praising chef John Butler's seafood-stuffed grouper, swimming in chive-onion-butter sauce.
Like a king disguised as a lowly archduke, the two-story restaurant's ambiance is both elegant and approachable, with rich, hardwood floors and earth-toned walls surrounding diners as they feast on chicken risotto or roasted portabella burgers. Local craft beers flow freely at the granite-topped bar, pairing well with rib eyes and sirloins hot from the wood grill. Large windows shed sunlight on desserts of carrot cake and creamy lemon tart, which can also be enjoyed beside fireplace of the upper-level lounge area.
Florentine Pizzeria Ristorante and Sports Bar's chefs concoct robust Italian entrees from scratch, and servers deliver them in a lively interior dining area lined with 12 TVs. Opt for a pizza from Florentine's extensive menu, which catalogs personalized pies ($7.99+), piled with fresh toppings and buttressed with Chicago-style, hand-tossed, or gluten-free crust. Alternatively, diners can dive into a seafood grilled pizza ($9.99), topped with a trio of seafood and crisped over an open flame. Imported Italian pasta, such as seven-cheese lasagna ($10.99)—with one cheese for each European who stays home during the World Cup—tangos passionately with attention-hungry cutlery, and stuffed chicken scallopini protectively bear hugs capicola ham and melted cheese. Florentine rounds out its savory selection with thick subs and eclectically topped burgers, including a pesto-kissed bruschetta burger ($8.49).
Perched on the bank of the Rouge River, Reds on the River serves up breathtaking views and award-winning cuisine made from scratch, largely with local ingredients. The dinner menu delights with starters such as Maryland-style crab cakes ($15) and Stallone-style mussels ($10). Reds’ impressive eight-layer lasagna ($16) contains seven more layers than the single-decker London-broil steak, simmered in a veal stock reduction and accompanied by mashed yukons and asparagus spears ($18). The chef's signature half-rack of lamb ($34) is a sweet treat for the shepherding senses, while the New York strip, aged 21 days ($28), unleashes a Manhattan of mouth-wateriness on palates. Midday meal-seekers can let their taste buds bloom with a mouth-moistening, highly-dunkable lunch creation such as a french dip on a french baguette with gruyere cheese, dill pickle, and au jus ($11), or a lobster grilled-cheese sandwich with tomato-basil soup, with the sandwich harnessing Maine lobster in a net of gouda, american, and mozzarella cheeses ($15). Lunch is served from 11 a.m. to 4 p.m.
Rosie's Diner's classic pink-neon sign flickered on the first episode of the Food Network's Diners, Drive-ins and Dives, and the restaurant's throwback environs and savory comfort food continue to entice locals and road-trippers alike. The diverse menu brims with traditional diner delectables and family recipes whipped up from scratch. Greasers can reach for the hand-battered and finger-lickin' onion rings ($3.50 half order, $5 full order) while the Food Network–featured Cobblestone french toast can please sweet teeth with its thick slices of homemade cobblestone bread infused with cinnamon, walnuts, apples, and brown sugar ($7.75 full stack, $6.25 short stack). Long-estranged quintuplets can reunite over the family-recipe meatloaf ($10), simmering seductively alongside mashed potatoes slathered with homemade gravy. Malt-shop memoirists can nostalgify their nourishment by pairing the tasty, fresh Angus Rosie burger ($6) with a perfectly blended milkshake ($4.25).