In addition to entertaining ears with live music, Cellar Brewing Company's dedicated staff fills glasses with libations fresh from its microbrewery, winery, and artisan distillery. The restaurant's plush, leather sofas sit beneath its rust-hued ceiling, and at a blond-wood bar, bartenders serve house brews and signature cocktails, mixed with their top-shelf liquors. A glass of stout awakens taste buds craving a darker brew, and the cellar's servers pluck bottles of Michigan Apple Delight wine directly from in-house wine trees.
Cherries from Michigan bedeck rainbow trout from a farm in Harrietta. Mrs. Dog’s Disappearing Mustard, from Grand Rapids, drapes across sausage made from lamb raised on a family farm in McBain. Though many of the ingredients at Bar Divani are local, the chefs draw culinary influences from around the world. They dunk Bay of Fundy salmon in walnuts and apple horseradish relish, and combine dollops of aged cheddar-cheese grits with small plates of cajun-spiced black tiger shrimp. The trio of lamb sliders prance through a range of flavors, from sweet cinnamon honey yogurt to pickled carrot and pistachio butter.
The earthy scent of simmering bourbon barbecue sauce suits the warmly hued dining room, where light dances off rich wooden accents. An illuminated wine cellar showcases 40 varieties, allowing patrons to find the ideal pairing for any dish or discretely cheat through the Wine Connoisseur Weekly crossword. Servers cut among bronze columns beneath exposed-brick walls, leaving a wake of aromas that hint at alligator and exotic grains of paradise as they visit curved booths swaddled in ornate fabrics.
January 30, 2013 was a big milestone for the team at Cranker's Restaurant & Brewery. The date marked the release of their first-ever bourbon-barrel-aged beer, appropriately titled the Barrel #1 Bourbon Porter. But Cranker's taps were no strangers to innovative beer or the high-pitched squeals of happy pint glasses. The brewery had already racked up awards at the World Expo of Beer for their Professor IPA, Crankenstein Amber Lager, 5th Voyage Coconut Porter, and Honey Kolsch.
That last brew, the Honey Kolsch, is the beer of choice when ordering a basket of Cranker's fish and chips with homemade tartar sauce. Indeed, the bartenders and servers are always happy to make beer-pairing suggestions for their homey entrees. For Detroit-style coney dogs, for instance, they recommend their Bulldog Red Irish Ale. Or if diners show up early, they pour Oakenshield Stout to go with eggs, sausage, and other breakfast staples. They also have the perfect substitute should diners want a less potent beverage: a cool glass of homemade root beer, either served by itself or as a float.
Jaden James Brewery isn't the Bonga family's first foray into the world of sippable fermentation. In the same space where they now create specialty beers, they've spent years crafting wines from the fruits of Michigan's bountiful vineyards and orchards.
"So many people come for the wine, but we often get one half of a couple who says, 'I like beer,'" says Bob Bonga. The brewery's current selection includes a cream ale to be savored between bites of pretzels, a Russian Imperial Stout, and an oatmeal porter that Bob characterizes as "wonderfully dark, with roasted tones of chocolate and coffee." The juice of apples harvested in northwest Grand Rapids goes into hard ciders.
The family also prepares a short list of snacks for visitors. In the future, the Bongas may grow their menu further by distilling their own liquors.
If the weight loss of the company's owner and a trainer?75 pounds and 100 pounds, respectively?is any indication, Grand Rapids Boot Camp and Fitness means business. The outdoor classes are tailored for all fitness levels, so beginners and seasoned athletes will both feel the burn as the perform weight exercises, resistance workouts, and functional movements.
Rock Fire Grille fills grumbly stomachs with classically prepared American fare, complementing an eclectic array of steaks, pastas, and pizzas with a stellar wine list. Diners can watch their meals being meticulously prepared in Rock Fire Grille's open exhibition kitchen, an experience far superior to viewing an episode of Top Chef and eating the TV screen at the end. The restaurant's expansive menu begins with seafood-infused appetizers, such as beer-battered, coconut-crusted shrimp ($8.95) and pan-seared Maryland crab cakes ($9.95). When the main course rolls in, treat taste buds to the Sienna chicken penne, served with sundried tomatoes and spinach and tossed in a creamy parmesan sauce ($14.95), or the bacon-wrapped pork fillet ($15.95) with a smidgen of pineapple salsa. Pizza purveyors can bite voluptuously into the wood-roasted mushroom pizza, with melty feta cheese, savory bacon, and spinach on four-cheese bread. For dessert, discuss your status as the Statue of Liberty's husband-to-be over a slice of Julia's New York cheesecake, drizzled with wild berry coulis ($6.95).