Piper Restaurant (formerly the Sandpiper) gives its guests a casual dining experience washed down with awesome views of Lake Macatawa. Parachute palate-first into the diverse and expansive menu with an order of gnocchi ($5.50) or the Sticks and Dips, which pairs wood-roasted breadsticks with a four-cheese fondue ($3.50). Entrees range from the seafood sustenance of the almond walleye, featuring an almond-encrusted caught-in-Canada fillet served with potatoes and vegetables ($21), to the Kobe sizzler, with a pan-seared Kobe beef sirloin sidekicked by smoked blue cheese, bacon green beans, tomatoes, and cauliflower mash ($18). Veggielantes can opt for the artichoke ravioli ($16.50), and surveyors for circular cuisine can build their own pizza ($7.50), with 31 toppings available ($1.50 per topping). Piper offers a sizeable food-sensitive menu for those with gluten or dairy allergies, and a separate children's menu is available for kiddies seeking delicious food after a long day at the learning mill.
Rice & Spice compiles a greatest hits menu of classic fare from a host of Asian countries, and the restaurant specializes in Thai dishes. Rev up digestive engines with an order of crispy crab rangoon ($3.95) or spring rolls ($3.25) before attuning taught jaws to a mountain of phad thai ($8.95 with beef, chicken, pork, or tofu; $9.95 with shrimp; $11.75 with seafood). The phad phed squelches the temper tantrums of hunger pangs with a spicy red curry and constellations of bamboo shoots, long beans, carrots, lemongrass, and eggplant swirling in a coconut Milky Way ($8.95 with beef or chicken; $10.95 with shrimp). Like ornately decorated cauldrons, bowls of pho noodle soup and lemongrass-laden tom yum soup ($7.95+) billow steam, doubling as an effective smoke screen for aspiring ninjas.
Culling flavors from Austria, Germany, France, Italy, and Switzerland, Alpenrose Restaurant treats tongues to dishes from a menu bursting with diverse Alpine cuisine. Weiner schnitzel and tuscan lamb rub elbows on the dinner menu, which ensures freshness by leveraging seasonal ingredients and local harvests, including duck from nearby Maple Leaf Farms. A glass or bottle selected from the extensive wine menu can help lubricate talk tubes, and a broad selection of pastries, including nine flavors of cheesecakes and tarts, supplies patrons with extensive options for indulging sweet teeth. The restaurant, which opened in 1991, beckons visitors to enter through a green, wrought-iron gate before traipsing down a birch-tree-lined cobblestone path. Inside, the dining rooms' massive windows, wood-paneled walls, and carved-wood columns evoke a warm, ski-lodge ambiance. The restaurant also boasts an enviable location; it's just minutes from Holland's famous Tulip Time Festival, whose 2013 edition welcomes the springtime sun May 4-11.
The baristas at Uncommon Coffee Roasters have been keeping the people of Saugatuck caffeinated since 1994. Founded by a pair of Chicagoans, the coffee shop began roasting its own coffee in 2000 and now sells it wholesale to more than 200 businesses throughout the Midwest. At the espresso bar, baristas whip up small batches of high-quality coffee, using beans from small farms and infusing the drinks with housemade syrups. Caf? employees have even traveled internationally to places such as Honduras to meet the coffee farmers personally.
Each morning, bakers use fresh ingredients from the onsite garden and local farms; they also bring in pie from Crane's Pie Pantry and danishes from Golden Brown Bakery. In the summer months, guests can enjoy beverages outside on the garden patio; occasionally, live bands play outside. Uncommon Coffee Roasters also hosts demonstrations that involve hands-on brewing lessons, during which participants use single-cup brew methods to make a variety of coffee and learn to juggle coffee mugs.
At Elbo Room, many of the things you'll find on your plate are local. Townline Hatchery supplies the eggs that mix with corn tortillas in the huevos rancheros and sit atop english muffins in the crab and asparagus benedict. The hash browns, meanwhile, are made from Michigan potatoes and the coffee comes from Uncommon Grounds in Saugatuck. Local flavors also make their way onto the lunch menu, which includes quarter-pound burgers, Southwest-inspired quesadillas, and plenty of salad and sandwich options. Whatever your choice, owners Lance and Betty Barendse work to ensure each dish is made from whole, unprocessed ingredients.
Behind the humble fa?ade of Wild Chef Japanese Restaurant, hibachi chefs man the teppanyaki grills, where they slice and saut? fresh cuts of salmon, strip steak, and chopped veggies. Behind the sushi bar, chefs construct artful specialty sushi rolls and drape cuts of fresh fish onto little piles of rice to fill plates with onigiri.