GRDine

More hype than I have seen for a restaurant in a while, the Electric Cheetah was brought to my attention in 2008 by some eager folks in the Grand Rapids area, ready for an “enhancement” to the intersection of Diamond Ave. and Wealthy St. The Meanwhile, and few other neighborhood expansions began the re-invention of this eclectic intersection a few years back. Now sprinkled with a few more businesses eager to grow the area, this intersection is becoming its own little “East Hills, Center of the Universe.”

Regretfully, it has taken me until this summer to actually eat at this talked about, locally owned restaurant run by Cory DeMint, Owner/Executive Chef. He opened the doors in May 2009.

The Electric Cheetah took a means of expression that I was refreshed by. When I walked into the restaurant, I was surprised that it was as small as it is. Just a café, it seemed. Expecting a large, eccentric dining area with bizarre tables, chairs, menus etc. I was suddenly drawn to the large windows with spices growing in the sunlight. How unlike what I had imagined – Electric Cheetah, a name that provoked my imagination in an urban-safari sort of way. Thank goodness no one let me pick that theme.

With the spices growing inside next to our window-front table, it was easy to see that they use them for their locally grown menu items. I enjoyed the menu descriptions telling me where the food comes from – anything from fish to salad greens.

With no liquor license, (yet) I left the idea of my favorite micro brew behind. Even though happy hour could have caught my interest, I was instantly drawn to the idea of a cane sugar mandarin-lime soda. My mom and lunch partner in crime joined me on this dinner venture, and ordered a Sprecher Root Beer (great German brewery that also produces gourmet sodas in Milwaukee, WI).

After ten minutes or more of choosing only one dinner for myself, off of a menu that offered nothing but yummy, I began to have menu regret. Menu regret – which I consider to be the point where you start to worry if you ordered the thing you REALLY wanted or if you just made a mistake and should catch the servers attention again. I finally ordered the Egg Sandwich and hand cut Michigan Russet fries and my mom ordered the Sweet Pulled Pork sandwich and sweet potato fries. No mistakes here.

Many options including aoli were given as an alternative to ketchup for our fries (yeah! but you can still order the classic). The aoli was perfect for the incredibly tasty homemade fries.

When the food arrived, naturally we traded halves of our sandwiches and swapped fries. Overall, the Sweet Pulled Pork sandwich beat the Egg Sandwich, with its pineapple-jalopeno-sage salsa on top and tostonnes on the bottom. Sweet potato fries – a must at the Electric Cheetah! I will go back just for the sweet potato fries and Parmesan aoli – perfect match.

At the time we ordered our food, we also ordered the cookies off of the dessert menu. I had heard this was a must at the Electric Cheetah (mostly because they bake them fresh as you eat your dinner and serve them warm)! We could barely finish dinner when we remembered we had cookies on the way out. You will not be left going home hungry or unsatisfied from the Electric Cheetah. This new edition to the Diamond and Wealthy St. intersection is nothing but pleasant with their well-rounded menu and atmosphere.

Note: Interested in sharing your experiences at Grand Rapids local establishments?  Just email me at jdodge@grdine.com and let me know where you would like to write about.

My wife and I were walking through downtown Gaslight and we decided to head to Olive’s (http://www.eatatolives.com/) to eat dinner.  I’ve been here a few times before and while the food has usually been good, I couldn’t have said it was great.

The Ambiance

Olive’s has an advantage in that it’s in the heart of Gaslight, so you’re probably going to be in a good mood when you’re walking inside.  I have to say I’m a huge fan of the restaurant layout because there are multiple parts to the restaurant, each having its own feel.

When you walk in the “main” floor looks like an upscale dining reminiscent of Greenwell’s only smaller and darker.  This provides for an eclectic, cozy atmosphere.

There are two parts to the upstairs: the deck and the munier (I actually just made up that word because I couldn’t think of any way to intelligently say the inside part of the upstairs).  The munier (yes, I will keep using that word in this posts and future posts to come) is divided into a series of rooms that is reminds one of an upstairs of a house.  The décor is set to where it gives you a light, beachtowny, laid back feel.

The deck is fabulous because it is set on the second floor overlooking the sidewalk, so you feel like you’re lording over the minions below.

The Service

Olive’s has consistently shown great service every time I’ve dined there.  The wait staff is attentive and friendly, but fortunately not overly friendly to the point where they sit down next to you (which is worse than not friendly.  Note to those people:  we’re your customers, not long-lost friends).

The Food

As previously mentioned in the past I’ve felt like the food was good and not great, and often I left wondering if the price was justified.  That being said, while there most recently I had a dish (appetizer actually) that blew my mind.  It was the mushroom crostini, and it was one of the best dishes I’ve had in The Rap.  Sauteed wild mushrooms sit on a toasted baguette covered in goat cheese.  All of this is then glazed over with a balsamic demi-glaze.  If you like mushrooms, you have to order this dish.

Mushroom Crostini

My wife ordered this multi-layered chicken tostada thing which was great as well.  I’d give you the name of it, but I forgot to write it down and it’s not on the company website.

The tostada looked a similar to this

Summary

Olives is a restaurant with pleasing food, ambiance, and service.  –TM

So perhaps I’m skipping out of my responsibilities by revisiting a restaurant before building a larger foundation of restaurants on GRDine, but it was my birthday celebration, and San Chez is the perfect venue.

Our group of 10 did the usual round of tapas and several pitchers of mixed sangria topped with champagne.  It was like drinking Kool-Aid.  After enjoying our favorites we branched out to a few newer tapas we hadn’t experienced.  The table gave the Gambas Asadas al Fuego (Spicy Moroccan fire-roasted shrimp, white rice, sweet banana mustard cream) a try and I think we ended up with four orders.  The other note-worthy dish was the Chuletilla de Cordero (Lamb rib* medium rare, raspberry chili salsa, potato-chorizo mash)…incredible taste.  A little pricy at nearly $12, but give it a try and see why.

As dinner progressed, one of my friends noticed a pretty well known figure in the hockey world. Dan Bylsma, the coach of the Stanley Cup Champion Pittsburg Penguins, was having dinner with what appeared to be his wife and another couple.  Michigan is dangerous grounds considering they took out the Wings, but I understand he is from West Michigan…so we give him a pass?

Dan is kind of a pseudo-celebrity, but it got you to read the blog right?  Next time I hope to bring a Will Smith or Angelina Jolie/Brad Pitt combo.  I believe San Chez is of the right caliber to draw this audience.

PS: Thank you San Chez for the complimentary birthday cake.  Our group enjoyed it very much! -JD

This gastro pub (www.thegreenwell.com) located on Cherry near Diamond was one of the inspirations for the website.  I’ve never talked about a dinner spot with friends where people felt so strongly about either loving it or hating it.  I will say that the majority give it two enthusiastic thumbs up.

The Ambiance

From the area of town it is in to the moment you walk through the doors, you realize that this is undoubtedly one of the swankiest places in the city.  I feel like an episode of “Sex and the City” could’ve been taped here, and by judging from the crowd of many groups of women, I feel vindicated in that assessment.

The Service

I’ve really had varying experiences on this one.  I’ve been to Greenwell four other times, and three of those times the service was excellent.  This night in particular I got the one who seems oblivious to everything going on around her (I’ve gotten her once before and I can confidently say that it wasn’t an off night as to why she seemed so out of it).

The Food

Braised Pork

Disputes may erupt between friends when they speak of the fare.  Having had 4 entrees now on their menu, I can firmly say that I’m in the camp that feels they know what they are doing (when it comes to food, more on the wine later).  However, I would be remiss if I didn’t say that many feel it’s the pretense which makes it grand, not the food itself.

I ordered the barbequed braised pork, which was good, however it was the sweet corn-andouille-polenta goo mixture that made the dish.  The spiciness of the sausage combined with the creaminess of the corn and polenta made it instantly one of may favorite “sides” in the city.  Excellent.

The Wine

The title of this post was inspired by the wine experience.  I was thinking to myself the other day “why don’t more restaurants in town have 2-3 oz flights available?”  It would seem to me this benefits the consumer (more variety) and the establishment (consistency of ordering).  Then, poof!  Greenwell has such a thing.  Here’s my gripe:  I love the idea of the wine flight, but you’re joking if you think it should be served like it came out of the trunk of my car.  Repeat after me “WINE SHOULD NOT BE SERVED AT 75 DEGREES”.  For the red wines that are in question (malbec, zinfandel, syrah) mid to upper 60’s will do quite nicely…anything warmer and you’re just tasting alcohol and tannin, not fruit.  I’m not saying Greenwell is the only one to commit this most cardinal of sins (Louis Benton, you’re fine dining, wtf?  Are you kidding me?), but none-the-less it most certainly needed to be pointed out.

Outside Seating

The Summary

I think Greenwell is a great place to eat (and drink overly warm wine), and I think four out of your five friends will agree but be warned:  the fifth will not like it. -TM

Drive seventeen minute north of downtown Grand Rapids up either Plainfield Ave or M-37 and you will arrive at the Blue Water Grill located at 5180 Northland Drive.

The scene

On this, my first visit to this member of the Gilmore Collection, my boyfriend and I arrived around just before 9 pm hoping to have missed the dinner rush. To our surprise, the parking lot was full and the restaurant was lively with patrons doing the same as us, enjoying a warm summer evening in Michigan.

When greeted by the hostess we put in our name to wait for one of the many tables with a view of the lake  lining the second floor deck of the Grill. While we waited we took a seat at the bar and enjoyed the view of the lake out the large panoramic windows that give the building a prairie style feel.  Had it been colder outside, a nearby fireplace would have provided a cozy, intimate element. The takeaway, even while sitting at the bar, the mood was relaxed.

After a short while sitting at the bar we left to walk outside in search of one of the many seats by the lower-level outdoor bar. We found two Adirondack chairs facing the lake and settled in for the remainder of our wait.  Shortly after settling down our buzzer rang and we headed back up to the deck to be seated for dinner.

The fare

Being a Gilmore restaurant I expected a few things: a varied menu, dishes created using many fresh and locally grown ingredients, and a great drink menu. I wasn’t disappointed. To begin our meal we each ordered another beer and the Root Chips appetizer. If you haven’t had this before you must try it! Available at many of the Gilmore establishments, root chips are served with melted chevre and a red pepper aoli. Yummy. When getting together with friends for dinner at someone’s house, this is my go-to appetizer; it usually disappears in 10 minutes flat.

The menu was great, consistent with the rest of the Gilmore collection (literally, most everything sounded fantastic). For dinner we went back to basics to enjoy the simple yet extravagant experience of dining outdoors. I had the cheese macaroni with panko bread crumbs and sun-dried tomatoes and my boyfriend has the Margarita Pizza, one of the many Maple Plank grilled Neapolitan pizzas. Both were delicious.

Menu link: http://www.thegilmorecollection.com/MENUBLUEWATER.pdf

The service

The estimated wait time for our table was spot on, our server was present but not too present and I had only to wait a little while to order another drink (the server took one order but not the other). Other than that, the service was consistent with the other Gilmore restaurants that I have visited.

The score

I would highly recommend the Blue Water Grill on Northland Drive to anyone who enjoys sipping a beer or glass of wine while eating a great meal outside on a warm Michigan night. The setting instilled a casually romantic atmosphere as the evening sky crept in. I enjoyed just about every aspect of my candlelight twilight dinner; my only gripe, that the deck faces east so we weren’t able to enjoy the sunset.

After a long week at work, I was in no mood for cooking at home and could make the argument that my blog could always use more content.  Melissa and I decided to visit our long time go-to restaurant…Thornapple Daily Grill

The Restaurant

Another in The Gilmore Collection’s ever-expanding listing of restaurants, Thornapple Daily Grill is located at 445 Ada Dr SE and less than 10 minutes from downtown Grand Rapids(http://www.thegilmorecollection.com/ ). Thornapple Daily Grill offers a fairly diverse menu that ranges from casual fare suitable for any occasion, to more inspired specialty dishes (The specialty menu recently changed and continues to impress me). Whether it’s the Citrus-Glazed Short Ribs, Seared Gail Island Salmon, Corned Beef Rueben, or even the Grilled Cheese , Thornapple caters to all appetites and tastes. They even boast a fantastic wine cellar that doubles as a dining room for group reservations. The restaurant has a wonderful backyard and patio for when the weather is nice.

My Experiences

I commonly frequent this restaurant with family and friends.   Because the menu is so diverse it really can serve any occasion.  The most memorable experience I can recall was when a group of our friends decided to get together for later dinner on the weekend.  I called ahead for reservations.  They were not able to find a table for 8 at 7 o’clock on a Friday night, so they went out of their way to make accommodations for us in their wine cellar.   It was an entirely private setting surrounded by the wines provided on the wine list, and also the Gilmore family’s private wine collection (Very impressive wine collection).  We were informed that the family is willing to part with their wine if a particular bottle interested us.  The Gilmore family is not only known for their fantastic local restaurants, but also their incredible dedication to customer satisfaction.   The other visits I have had to the Grill have provided the consistent, enjoyable experience I have grown to love.

Regardless of which Gilmore restaurant you visit, you will be provided a different experience, but all will be exceptional in their own way.  -JD

Since I had never been to Bistro Bella Vita before (http://www.bistrobellavita.com/)  I didn’t really know what to expect other than what I’ve heard from friends, which was generally positive.

The Ambience

Located by Van Andel Arena in downtown Grand Rapids, when you walk into the building you immediately notice the swanky ambience complete with high ceilings, wooden floors, and brick/stone walls. 

 They’ve managed to keep the restaurant (which is large in square footage terms, esp. for downtown Grand Rapids) very open while still giving off this intimate feel.  They use the term “Mediterranean countryside” to describe the feel, and I think they achieve this well.

  Also, staying consistent with their philosophy (“fresh.natural.local”) ,  they make all of their pasta from scratch…in fact they they claim to make everything from scratch.

The Meal

Knowing my love for homemade, al dente pasta, I ordered the four cheese ravioli, with shallots in a butter-based sauce.  The pasta was excellent, with the balsamic giving it a nice touch of tang.  I thought they went with a great combination of cheese in the ravioli (although admittedly I forgot to ask what they were) because it provided flavor, not just texture so commonly found in blander cheese raviolis.

caprese salad

My wife ordered the Caprese salad and Carpaccio.  I dove into the Carpaccio ASAP because my wife can be picky about wanting to eat her own food.  It was prepared in the old-style (rare, sliced tenderloin with chunks of Parmesan sprinkled on top, drizzled with what I thought was a cream based sauce (although their website said it was evoo and roasted garlic vinaigrette).  It was great, as were the large chunks of tomatoes and mozzarella drizzled with evoo in her salad. 

beef carpaccio

The Summary

Overall, this is an excellent restaurant with a high commitment to quality ingredients that is not only good for Grand Rapids, but would be for any town.  –TM

Although it was 90 degrees when I got to Reds (www.reds-live.com), I still opted to sit outside…with the patio covered and overhead fans with a great view of the Rogue River, how could I not?  Immediately I realized the outside ambience was easily one of the best in the Grand Rapids area and in fact if anyone can name a better place to sit outside at a restaurant I’d love to hear about it.

View from the deck

The menu at Reds on the River features an ensemble of excellent options using local ingredients whenever possible, and ultimately I settled on the rack of lamb.  Chef Glen made it easy on me when I discovered that they use Colorado lamb, which in my opinion is much better than the standard New Zealand lamb.  It was prepared with a brandy reduction, and upon eating it I became immediately aware that it was not made with the intention of over-powering the meat which I’ve found is common when preparing lamb (that’s always confused me…why mess with something that’s delicious in it’s own right?  So refreshing for a change).  My wife ordered the salmon (which I was told is flown in daily) and while it was good, I thought that I would’ve preferred it grilled.

The Colorado Lamb

The wine menu was very good, and I was surprised at how competitive the prices seemed.  I started off with a glass of Ponzi (pinot noir) and my wife ordered a Babich (Sauv Blanc).  Both were served at the proper temperature, the proper style of glass, and filled to the right amount (approx 1/3 full). 

The Salmon

A big shout out to the server Brian, who not only answered most of my questions thoroughly despite being busy, but didn’t stop by the table every 30 seconds after we got our food to see how we were doing.   Overall, easily one of the best restaurants in the Grand Rapids area.  –TM

Another view from the deck