It's a familiar scene—plasma TVs glimmer with football games as friends clink frosty glasses of brews over animated conversations. Still, MVP Grill and Bar sets itself apart from the standard neighborhood pub with its lengthy menu of eclectic dishes, which range from hearty American classics to fine Italian specialties. Its chefs whip up their own sauces for tender barbecue and juicy sandwiches, while inserting fine cuts of meat and fresh seafood into pastas, quesadillas, and other specialties. Chefs also fire-roast their own housemade italian flatbread before layering it with gourmet vegetables and cheeses to craft tasty paninis.
To complement the chef's top-tier menu, bartenders pour pints from a selection of more than 30 microbrews. Sports knickknacks adorn the walls in the bustling dining room, and outside on the deck, tropical-straw umbrellas that shade the patio furniture create the atmosphere of a far-off island beach or the exotic-fish section of a pet store. Throughout the month, the eatery hosts special events—including live music, karaoke, and trivia nights.
Like the finest landscape painters, Chefs Dave and Ryland look no further than their picturesque surroundings for inspiration as they orchestrate Black Tulip Grille’s ever-rotating breakfast, lunch, and happy-hour menus. The culinary artisans work with a foundation of fresh, seasonal ingredients supplied by local Michigan farmers, including tart cherries that have starred in sandwiches and refreshing salads mixed with greens and toasted nuts. Their gourmet burgers earn palate popularity with patties made of short-rib Angus beef, and arrive at tables with sides of housemade parmesan potato chips. For Black Tulip Grille’s specialty pizzas, the kitchen crew slathers marinara, pesto, or olive oil over hand-tossed dough before adding toppings and cutting each pie by throwing it into a patented ceiling-fan pizza slicer. Diners who eat with their eyes can savor the restaurant’s warm environment marked by its burnt-orange walls, subtle lighting, and dark wood bar.
For more than 30 years, Quiznos has toasted its submarine sandwiches to bring out the hidden flavors found in butcher-quality meats, cheese, and artisan breads. Its classic and signature subs take on a variety of shapes, sizes, and styles ranging from the prime rib mushroom and swiss to the classic italian donning black olives, mozzarella, red-wine vinaigrette, and plentiful sliced meats. Those closely monitoring their waistlines can take unabashed bites of sandwiches that have fewer than 500 calories, such as the pork-cuban, Baja-chicken, and veggie-caprese subs. Quiznos' Sub Sliders offer slimmer versions of sub fare and flaunt supreme aerodynamics when shot out of T-shirt cannons and into mouths. A selection of Flatbreads, soups, and salads round out Quiznos' varied menu.
It’s A Matter Of Taste re-creates rustic Italian meals with a menu that showcases the nation’s three most prominent food groups: pasta, seafood, and steak. From the tender gnocchi to raviolis filled with chicken and veal, chefs fashion many of the pastas in-house to ensure fresh, authentic flavors. Grills decorate sea scallops and Angus filet mignon with smoky lines, and the bone at the center of the osso buco–style lamb imparts a rich flavor to its barolo-wine sauce. The upscale cuisine matches an elegant interior with wrought-iron accents, exposed wooden beams, and a patio overlooking Union Lake that opens the dining room to natural sunlight and tugboat calls.
The framed photos that line the wall are a daily reminder for owner David Lum of the inspiration behind Eurasian Grill—Lum’s nieces and nephews. As an ode to their European and Asian heritage, Lum crafted a menu of dishes using Eastern and Western techniques. Veal parmesan sits near orange beef on the page, and Michigan lake perch shares menu space with Hawaiian yellow-fin ahi tuna with wasabi soy sauce. To further blend cultures, waiters sing the "Star Spangled Banner" while toting sichuan chicken and mu shu pork to linen-topped tables.