Coffee & Treats in Grand Rapids


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  • Cold Stone Creamery
    Cold Stone's ice cream, made fresh in stores every day, inhabits a quantum flux between soft-serve and traditional ice cream, with a rich, creamy texture that whispers tales of its super-premium quality as it glides over taste buds. The ice cream generously welcomes dozens of toppings, as traditional as crumbled cookies and chopped nuts or as quirky as granola and black licorice. Choose your favorite ice cream from among dozens of silky flavors, such as Irish cream and butter pecan. Then make certain no one will try and steal a taste by topping it protectively with brownies, gumballs, and cherry pie filling. Whatever Frankencream you create, it'll be scooped cold off the grill into a freshly made waffle cone or bowl. Cold Stone's ice cream and toppings vary between seasons and location, and they also offer sorbet and an array of lighter toppings such as fruit and honey. Ice-cream creations run between $4 and $6, depending on size.
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    3150 Alpine Ave NW
    Grand Rapids, MI US
  • One Stop Coney Shop
    One Stop Coney Shop serves up a menu of freshly grilled burgers and heartily topped frankfurters in a variety of equally appetizing forms—savor one of the two meaty mainstays in a combo deal, served with a cone of Belgian fries and a small drink. Gourmet wiener aficionados can consume Coney Island–style dogs with a number of juicy selections, such as the Flint-style dog ($5.38), buried under Flint-style chili, onion, and mustard, or the southern-coleslaw-style Slaw Dawg ($5.38). Pledge allegiance to burgerdom with the Canadian blue burger ($6.46), topped with blue cheese and Canadian bacon, or subtly hint at your radish upbringing with the veggie burger ($6.98), flavored with grilled onions and dill shreddies. And like a loose-cannon cop who needs a by-the-book partner to balance out his maverick meat-eating tendencies, each burger or hot-dog combo comes paired with crispy-yet-fluffy Belgian fries.
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    154 Fulton St E
    Grand Rapids, MI US
  • Freshii
    Matthew Corrin was fashion designer Oscar de la Renta's marketing manager, which meant a lot of long hours and a lot of hurried lunches. After his umpteenth greasy sandwich, Corrin began wondering why there weren't more convenient, waistline-friendly lunch alternatives. This rumination?and a resignation letter to de la Renta?begot Freshii, a fast, casual eatery that serves healthy meals and has graced the pages of various publications, including the Chicago Tribune and Inc.?s 30 Under 30 list. Environmental awareness also plays a big part in the business model as the food packaging is made from eco-friendly vegetable starches. Every Freshii kitchen is stocked with the base ingredients of brown rice, romaine lettuce, field greens, spinach, and rice noodles; toppings such as carrots, broccoli, grilled tofu, and candied walnuts; and an array of dressings and sauces. Using these ingredients, the chefs create bowls, wraps, salads, soups, and burritos for lunch and dinner. During morning hours when the sun is still busy curling its rays, they scramble eggs, serve housemade oatmeal, and top fat-free frozen yogurt with a choice of fruit. Customers can bring their own bowls, and the staff will wash and fill them with fresh ingredients hailing from environmentally responsible farms that fairly compensate their workers.
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    146 Monroe Center NW
    Grand Rapids, MI US
  • San Chez a Tapas Bistro
    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.
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    38 W Fulton St.
    Grand Rapids, MI US
  • Red Ball Jet
    Red Ball Jet in Grand Rapids is known for its tasty eats. You won't find any low-fat fare here, though, so leave some room to indulge. Beer, wine, and more are also available from Red Ball Jet's extensive drink list. Grab the kids when you head to Red Ball Jet — its family-oriented menu and ambience all perfect for the whole clan. Weather permitting, come enjoy a wonderful meal outside at Red Ball Jet. Parties of any size can easily be seated at Red Ball Jet. Wifi here is on the house. Shake off the stiff workday duds at Red Ball Jet — attire is casual. For those in a hurry, the restaurant lets you take your grub to go. Feed the gang at your next get-together with catering from Red Ball Jet as well. Parking is easy at Red Ball Jet, especially those looking to park on the street or in a lot close by. Red Ball Jet is serving up five-star food at a reasonable price. At Red Ball Jet, you can pay with any major credit card. Early risers and night owls alike can enjoy Red Ball Jet since it serves breakfast, lunch, and dinner.
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    1431 Plainfield Ave NE
    Grand Rapids, MI US
  • Kilwins
    The candy kitchen's massive copper kettle predating World War II is certainly an eye catcher, but the nostalgic sights and smells of candy filling rows of white shelves is what overwhelms most people when they step inside Kilwins. For more than two generations, the original recipes of founders Don and Katy Kilwin have been used to handcraft more than 75 confections such as chocolates, caramels, and specialty fudge. Aside from some newer equipment, head candy cook Bill Hoffman and his team still abide by Don?s candy-making methods and use original equipment when possible. Inside the old-fashioned candy shop, a burnished copper-kettle-fire mixer fashions each piece of peanut brittle, a cold room solidifies almond-toffee crunch, and a manatee that swallowed a freezer still makes every sea-foam candy. In addition to candy, Kilwins has created more than 32 flavors of original-recipe ice cream since 1985 with farm-fresh rBHT-free milk and cream from Michigan farms.
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    146 Monroe Center St. NW
    Grand Rapids, MI US
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