The Brandywine, Grand Rapids

At Brandywine's casual eatery, an appealing explosion of framed photos and artwork greets guests as they sit down to their morning breakfast or unwind over a leisurely dinner. Chefs warm up the kitchen in the a.m. by cracking dozens of eggs into veggie-stuffed omelets, eggs benedict, and hearty breakfast burritos stuffed with black beans, fresh cheese, and chorizo. During lunch, patrons can pop in for sandwiches and wraps, including a corned-beef reuben or the Northender wrap—a collection of deli-sliced beef with grilled mushrooms, horseradish mayo, and peppers. For dinner, Brandywine's chefs show off their multicultural influence in dishes that blend Caribbean, Asian, or Greek flavors, including the chili-rubbed Norwegian salmon or fettuccine tossed with sautéed capers, artichokes, and black olives.