From Our Editors
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.