Christine Gill's New American restaurant, 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. Christine has 29 years of restaurant-industry experience from around the country—from Washington DC to Arizona to Michigan—including owning and operating the Sierra Room in downtown Grand Rapids.
Executive Chef Mike Kehl bases his menu on proteins such as salmon, bison, beef filet, and red snapper, arranging each beneath a colorful explosion of seasonings and garnishes.
Not only do these dishes pair with an eclectic wine list, but in the bistro's dining room, their aromas mingle with another element: music. Live musicians provide the soundtrack for brunch and dinner Wednesday and Thursday evenings. Throughout the summer, a special dinner series focused on regional cuisines—from Caribbean to Appalachian—features band performances on the lawn.
Like an evening gown sewn from a burlap sack, the bistro's design seamlessly blends rustic and elegant. A mismatched collection of light wood and dark black tables gather beneath modern, geometric light fixtures, some of which dangle strings of crystals. A small, square fireplace warms the room, contrasting with the cool silver of an undulating wine rack that stretches across one wall.
Chef Eddie Sanders tells culinary tales of from a menu of seasonal, new American cuisine as gustatory enthusiasts gather around The Cobblestone Bistro's fireplace. Cobblestone Bistro helps guests suppress workweek woes with a Sunday brunch spread that runs from 10 a.m. to 2 p.m. Engage in unlimited meet-and-eats at carving stations or build your own omelet from stuffings such as fresh vegetables, cheesy hash browns, or an infinite number of other omelets.
Named Restaurant of the Year by the Detroit Free Press in 2002, Cuisine sears and sautés fine French-American delicacies in a modern milieu. Owner and Le Cordon Bleu graduate chef Paul Grosz draws on several years experience at high-end restaurants and billionaires-only diners around the globe to craft both deluxe progression and a la carte menus of specially prepared delicacies. Kick off a taste tour with the prepared meat charcutière of duck pâté, duck mousse, and beef sausage ($10) before quashing stomachs’ opera aspirations by muffling its baritone with a filet of beef tenderloin rossini seared with foie gras and potato cake ($33). The regionally raised Indiana duck arrives tuxedoed in an upscale assemblage of strawberries braised in red wine and buttered quinoa ($26). A tasty surprise dessert or cheese course ($9) concludes the feast with a shocking 11th-hour twist that leaves the door open for future meals.
Beneath the baked bread and vegetable du jour of Restaurant Toulouse's signature cassoulet, pork sausage and duck confit stew with great northern beans, bacon, carrots, onions, and tomatoes into one simmering pot of flavor. The cuisine includes onion soup and a medley of pan-seared scallops and mushrooms smothered in gruy?re cream sauce. Bartenders also mix up an extensive assortment of cocktails, including Kahlua- and tequila-spiked coffee or the French Connection, a slowly stirred blend of cognac and amaretto over ice. Wait staff serve these feasts in a refurbished turn-of-the-century building replete with art deco?style posters and a wood- and screenplay-burning hearth, as well as a heated, enclosed patio.
Few places can offer the same type of dish for breakfast, lunch, dinner, and dessert. Even fewer can do so while transporting your mind to Paris—but Good Girls Go To Paris Crepes does just that, charming guests and the New York Times with its impressive selection of crepes and its decor. Good Girls' rouge-red walls are decorated with oversized street maps and a Jean-Luc Godard film poster; its crepes are decorated with all manner of sweet and savory fixings.
Each crepe has a name, and true regulars will know just who to order. Vera, for example, contains a mix of bacon, boursin cheese, and spinach, whereas Pascalle holds fig jam and chevre, or goat cheese. Celeste is a little heartier, with roast beef and brie offsetting the tartness of cranberries. Every savory crepe is also available as a salad, or, if you simply unfold it, a very thin pizza.
As for the dessert crepes, they cover mixes of chocolate, fruits, and candies. The Cora hides strawberries and blueberries—a light contrast to the Tynysha's rich Heath bar, ricotta cheese, and chocolate filling. The simplest option, the Seine, delights with its classic flavors of butter and sugar.
Designed in 1989 by architect Harley Hodges, Pine View Golf Course sends golfers weaving through forests of towering Michigan pines, attempting a variety of shots using most of the clubs in their bags. Players choose from five sets of tees, varying the Championship course from as short as 4,101 yards from the green tees up to 6,490 from the blues. Golfers first traverse wide fairways that forgive slight errors in the front nine, then take on the back nine—known as "Rolling Pines" because of the large tree trunks that regularly roll across the course at incredible speed. Difficulty intensifies noticeably after the turn, as players must flex their par 5 prowess on the 10th and 18th holes.
Though only one body of water rests on the front nine of the Championship course, Pine View's third nine, known as "Little Pines," features water much more prominently. This relatively short par 30 test makes for a great introduction to the game, as players lob shots over ponds and streams or fit golf balls with goggles and send them to explore the depths.
Course at a Glance:
“Cooking runs in the family,” says head chef Vito Cangemi of Olio’s Bistro & Cuisine. He’s referring to a childhood spent watching his aunt, also a chef, work her culinary magic in his hometown of Palermo, Italy. As a result, Vito relies on family recipes that he states are “straight from Sicily." The menu proves as much with its mottle of pasta, chicken, seafood, steak, and subs. Vito whips up everything from scratch, including his signature dish, penne alla Vito—chicken, shrimp, spinach, and cherry tomatoes in a light sauce. Of course, no Italian meal would be complete without a pour from the wine list and a hand-puppet rendition of the Aeneid.