GRDine

Quarterfinals- Matchup #4- Van Ball’s Meats vs. Vanden Brink Sweet Smoked Honey Ham‎

You may have noticed that the matchup this time around changed from what I had originally scheduled.  I had chosen Sobie Meats in Walker as one of the competitors, but I changed my mind to only include businesses within the City of Grand Rapids, making it a truly local contest.  However, I did try Sobie’s Kielbasa anyway.

Sobie Meats-

So the place is in what looks like a doctor’s office.  It is in a non-descript building.  However, when I walked in it was a bustling haven of carnivorous activity.  They must have had 12 people working and there were ten or so customers.  They were very helpful and seemed to have quite the assortment.  I might have recognized some of the folks from eating at one of the Polish halls during Pulaski Days.  They took my order and had me checked out in no time.

Vanden Brink Sweet Smoked Honey Ham‎-

I have been to Vanden Brink before.  I stopped there for one of their $5 boxed lunches.  It was a good, complete meal for $5, it just took 20 minutes for them to make a couple sandwiches.  So I stopped in Saturday and asked for some kielbasa.  With a miscommunication I was served twice what I ordered, but that’s not a huge deal.  The place is focused on hams and smoked products.  That’s another way of saying assortment is not their strong suit.  Another benefit is that they are on a bus route (as pictured!)

Van Ball’s Meats-

This was an interesting little shop.  I went in and was thrust into another era.  It was as though we were back into the grocery store from the 50’s.  (That’s not a bad thing.)  They had a wide selection (only the second place I’ve seen where you can buy whole, frozen rabbits) and a friendly, family staff.  I could see into the back room where they were cutting what looked like a ¼ cow.  I asked for my kielbasa and was on my way with no interruptions.  (If you go, bring cash!)

This time my pan was full of sausage.  There was no room for anything but the kielbasa I cooked.  With three samples to taste and double my order from Vanden Brink it was quite the scene.

I tried the sausage from Sobie first.  I had heard bad reviews, but wanted to give them a shot.  The reviews were well informed.  I couldn’t get past the texture.  When I bit into it, the sausage turned into a grizzly cat litter lacking any flavor.  I couldn’t finish my sample size piece.  I do not recommend it.  Vanden Brink looked a little better.  It was a tad bigger around and had a moist texture.  It was a little more flavorful, but it seemed to be made of nearly 100% fat.  I ranked it second on the day’s list.  Van Ball’s was clearly the winner.  It was made out of what I think is real meat (probably just noses!)  It also had a bigger girth than the other two and included a peppery spice mix.  In comparison to the others I have tried, this one was very similar to Frank’s Market.

In summary, Van Ball’s had a meaty texture that I couldn’t ignore.  It will be interesting to see how the next round stacks up.  I may even try grilling the next batch for a bit of variety.  I am glad to be over the halfway mark of the competition.  I didn’t think that eating this stuff would wear on me, but it is beginning to!

Future Matchups:

Frank’s vs. 20th Century- March 20

Lewandoski’s vs. Van Ball’s- April 3

Finals! – April 17

Quarterfinals- Matchup #3- Lewandoski’s Market vs. Kingma’s Market

Kingma’s Market

This is the first place that I have visited before.  I try to get in Kingma’s as often as I can just for the atmosphere.  They have a decent garden center that has seasonally correct products like pumpkins, Christmas trees and all sorts of plants.  They also carry local cheeses, Michigan beers, a wide selection of bulk foods and their great meat counter.  I went in Saturday to buy kielbasa and noticed that they don’t even call it kielbasa.  They refer to it as Polish sausage.  The guys behind the counter all seemed to know what they are doing.  The rest of my shopping experience was good including a friendly cashier.

Lewandoski’s Market

This is the place that started my quest for kielbasa.  I have longed to visit Lewandoski’s, but because of their hours, I haven’t made it until Saturday.  Their store is in what looks like an old house.  Meat seems to be their primary business with the counter across the back of the store, but they did have some convenience grocery items and a few frozen foods available.  They advertise handmade perogies, but I didn’t indulge.  The staff seemed to be made up of 6 high school aged girls and one older gentleman.  He was working the register (no plastic) and said almost everyone is family.  It’s nice to hear that true family businesses still operate.

When I got home the car smelled of the wonderful spices in my fresh kielbasa.  I cooked both sausages as I have in the past and gave them a shot.

The Kingma’s sausage was smaller in girth than the competition; it was also dryer and less spicy.  It also had a tougher casing which I do not enjoy.  I’d say it was more suited for folks who don’t like kielbasa but want to try it without jumping all the way in the pool.  I like kielbasa and was not interested in just getting my feet wet.  Lewandoski’s sausage was larger around and had more spice flavor.  It seemed juicy and exactly what I expect from kielbasa.

So for me the choice was simple: larger sausage, more flavorful and calling it what it is all point to Lewandoski’s as the winner in this matchup.

Future Matchups:

Sobie vs. Vanball’s- Mar. 6

Frank’s vs. 20th Century- Mar. 20

Since starting GRDine back in June/July, I have experienced some of Grand Rapids Best and Worst dining establishments.  I have always loved talking to friends and family about some of the good and bad experiences we have shared around Grand Rapids cuisine.  Restaurants typically have the most interesting stories that go well beyond the food.  These stories range around family struggles as they look to make it in a new city, to the efforts the owners make to be green or buy local.  The stories are endless…

So why is it that the restaurant industry seems to be in the stone ages when it comes to digital/social media???  Restaurants make it or break it based on word of mouth…and now everyone has the ability to participate in these conversations, yet so many still don’t have websites, or an online menu.  Think about the endless conversations that take place on a daily basis around your brand.  It is likely that you don’t have a clue because you aren’t participating in the space.  Now think about how much of that information could be misguided, or inaccurate?  Being a part of the community is now beyond knowing your physical neighbors.  Take a minute to Google, Facebook or Twitter search your restaurant, your name, your competition.  Do you like what you see?

Some of my favorite restaurants are also restaurants that I have had correspondence with online.  Some of these brands even initiate the conversation.  Take a look at Founders, San Chez, and Green Well on Facebook.  These establishments understand the importance of being a part of the conversation.  People who use Social Media like to define themselves by the brands they follow.  Become a part of their image.  Share your stories.  Talk to your customers before they come in the front door.

-Jon

PS: This note was written as I was searching online for photos of several restaurants.  I also enjoy the history of how many of these establishments came to be.

Quarterfinals- Matchup #2- Ralph’s Food Market vs. 20^th Century Market

Ralph’s Food Market

I went in Ralph’s on Friday night.  I’ve always been hesitant to go in this place due to its surroundings looking a bit rough.  It was the weekend of the super bowl which also coincided with the first of the month.  Wow, were they moving meat.  Narrow aisles, family size everything and some cashiers who wouldn’t make it through harassment training.  Ralph’s was highly recommended by a few people for doing custom meats but they don’t even have a meat counter.  They had lots of variations on sausage available: kielbasa, kielbasa in a family pack (over 4 lbs of kielbasa in a sack), kielbasa with beer, kielbasa with mustard, bulk chorizo, bulk Italian sausage, breakfast links and bulk breakfast sausage.  They also carried a rich variety of other ‘questionable’ meat products one example being whole rabbits (which are imported from China for some reason.)  I went with the standard fresh kielbasa.

20^th Century Market

Saturday morning 20^th Century was hopping.  There were about a dozen people packed in this tiny little store front that is made smaller by the long meat counter.  Again, the place and the clientele were questionable.  One thing that made my wait a little better was the sample offered on the counter.  I’m not sure what I was eating though I’m pretty sure it was standard kielbasa but I had no idea how long it had been out, how it was cooked or if it was going to make my intestines explode.  It was good though.  The staff was friendly enough and they seemed to have quite a large variety of meat products like other sausages, fresh meat and jerky.

I prepared the kielbasa in the same way I had the others, in a pan with water.  The Ralph’s specimen was very flavorful with spices.  Other than that it was all fat.  The kielbasa from 20^th Century Market was less flavorful to start, but then intensified.  I found that this was a clear advantage over Ralph’s.  The other factor that propelled 20^th Century past Ralph’s in this round was the fact that it was actual meat.  This isn’t some junk that got shoved into a casing, it is actual meat.

So, after the second matchup we have eliminated Ralph’s and Parkside Marketplace.  There were two different reasons for their loss but also two clear victors in Frank’s and 20^th Century.  It will be interesting to see how they match up against each other in the semifinals on March 20.

The next matchup is on February 20th between Lewandoski’s Market and Kingma’s Market.  Both are unknown with regard to kielbasa.  Lewandoski’s is what started all of this so I hope it lives up to the expectation.  I’ll be the judge.

Future Matchups:

Lewandoski’s vs. Kingma’s- Feb. 20

Sobie vs. Vanball’s- Mar. 6

Frank’s vs. 20^th Century- Mar. 20

-John Chapman

A Co-worker of mine recently pitched me the idea of covering his efforts to find the best home-made Keilbasa in Grand Rapids.  Normally this blog would only discuss local restaurants, but I don’t see why local markets shouldn’t have a chance to be highlighted in John Chapman’s efforts.    Here is his challenge…

My Mission (John Chapman):

To find the best ‘home made’ style fresh kielbasa in Grand Rapids.

Why did I take on this arduous and potentially dangerous task of self-inflicted cholesterol?  I wanted to get some kielbasa as a special ‘manly’ football meal for the conference championship weekend.  I had driven past Lewandoski’s Market on Walker Ave. many times, but have never had an opportunity to stop in when they are open.  To continue that trend, when my son and I got there they were closed!  But my persistance was rewarded when I wandered around the West Side of town to find my first matchup of kielbasa.  After that, I realized that this needed to continue; matching up handmade kielbasas until I had found a winner.

The eight sausage-makers in the running are:

Frank’s Market

750 West Fulton St.

Parkside Marketplace

1153 West Fulton St.

Ralph’s Food Market

655 Leonard St. NW

20th Century Market

610 Bridge St. NW

Lewandoski’s Market

1107 Walker Ave. NW

Kingma’s Market

2225 Plainfield Ave. NE

Sobie Meats

3919 Remembrance Rd. NW

Vanball’s Meats

3442 Plainfield Ave. NE

Quarterfinals- Matchup #1: Frank’s Market vs. Parkside Marketplace

I went in Parkside which is a nice neighborhood grocery store and was greeted by a gentleman behind the meat counter.  I asked for about a foot of kielbasa not knowing how to order (do you order by length or weight?)  He and I exchanged some friendly banter and I was on my way.  The cashier was also very friendly.  Great service.

When I saw the sign for Frank’s I was on Fulton and had to turn the car around.  This usually happens with signs that say jerky, homemade sausages, and quality meats.  The building reminds me of the hardware store in my hometown; wood floors, high ceiling, big windows, interesting smells (here it was smoked kielbasa, I’m not sure why the hardware smelled.)  There were several younger guys working behind the counter that seemed like they might like to be doing something other than working.  The guy that helped me was nice enough though.  He got out my sausage from the case, walked down and rang me up and I was on my way.

As far as the product, I prepared each one the same way; in a pan with water.  Nothing fancy, I wanted to taste the product, not what I added to it.  Between the two, the victor was Frank’s.  It had more flavor and a tender casing.  The Parkside kielbasa was more bland and the casing was getting in the way, almost enough for me to not finish it.  Frank’s was the winner hands down.

The next matchup is on February 6th between Ralph’s Food Market and 20th Century Market.  Both come with recommendations but I think 20th Century will come out on top due to its focus on meat.  I’ll be the judge.

Future Matchups:

Ralph’s v. 20th Century- Feb. 6

Lewandoski’s v. Kingma’s- Feb. 20

Sobie v. Vanball’s- Mar. 6

*Feel free to share your thoughts on John’s adventure.

As the weather continues to get colder and the snow continues to fall, restaurateurs are providing menu items that go beyond what Mom use to make.  I’ve noticed a lot of warm comfort foods making it on to many of the restaurants that I like to frequent…but with a twist.  Are simple foods making a comeback?  I’ve noticed twists on items such as oatmeal, chicken noodle soup, and the most prevalent mac n cheese.  I just so happen to have tried mac n cheese at a few restaurants I’ve visited over the last couple of weeks.

Red’s on the River – Cajun Mac N Cheese

My favorite thus far was at Red’s.  I have a weakness for Chorizo and will likely order any dish that contains this spicy meat.  I know what many people are thinking.  Why would I order Mac N Cheese at a restaurant that is known for amazing Steak and Seafood dishes?  This was the third restaurant where I noticed Mac N Cheese, and I did it for the blog.  This is honestly the first time I made a decision on my dining for the blog.  Typically, anything I write is something I naturally come across.  This Mac N Cheese is made with Spanish Chorizo, andouille sausage and chopped onion tossed in a creamy cheese sauce on cavatappi noodles.

Thornapple Daily Grill – Lobster Mac N Cheese

Another fantastic spin on a classic was recently made available at the Thornapple Daily Grill.  This was the first time I had seen lobster added to mac n cheese.  I was intrigued and rewarded for taking the chance.  The flavor was simple and perfect.  The dish included campanelle pasta, four cheese sauce, and herb panko.

The Green Well Gastro Pub – Adult Mac N Cheese

This was my least favorite of the three.  The consistency was a little soupy, and I didn’t feel like they took a big enough risk with a “signature item”.  I’ve heard others rave about this dish, so it could have been my experience.  They do have the new menu, so they may have tweaked the preparation of this dish.  They make their Mac N Cheese with corkscrew pasta, chicken, ham, bacon, peas, tomatoes, caramelized onions, mushrooms, 4 cheeses, and bread crumbs.

What other local restaurants serve up their own version of the MNC?  -Jon

Don’t let the title lead you to believe that there are any fundamental differences between the Georgio’s in East Lansing verses the Georgio’s in downtown Grand Rapids.  The menu, service and preparation are all the same, but the key difference comes down to something so specific that gives me an entirely different point of view of the GR Georgio’s…the time of the visit… (Perhaps it wasn’t the time, but the state of mind?)

The moment I read on GRNow.com that Georgio’s was going to be opening a location in downtown GR, I started spreading the word on Twitter, on Facebook, and to all of my close friends in the office.  For anyone who hasn’t gone to Michigan State, or even visited East Lansing, they were in for a serious, pizza loving treat.  I visited them for the first time in close to 7-8 years just two weeks ago.  I brought three close friends to share in the experience at around 8pm.  I decided to go for two of my favorite slices, the potato bacon, and the regular potato.  Both slices come with a thin layer of freshly sliced potatoes, cheese, chive and drizzled with sour cream.  I ordered a side of ranch to dip as well.  This was the specific order I would place at 2-3am in college that would almost be enticing enough to get me to leave the bar early.

The pizza was good, but not like I remembered from college.  Perhaps I had built it up so much in my head when I heard they were coming to town that they couldn’t reach this unrealistic expectation?  Either way, they have nearly 50 pizza by the slice options that will leave me coming back for more.  Some examples: Stuffed Meat, Mac n Cheese, Taco, Buffalo Chicken, Barbecue Chicken, and the list goes on and on and on…

I recommend that you give it a shot…especially if you are leaving one of the bars on Ionia at 2am.  –Jon Dodge

*Pics from GRNow.com

Looks like The Green Well is going to be launching a brand spanking new menu.  Thanks to Jennifer Luth over at Clark Communications I was able to get the inside scoop.  I look forward to checking it out.  Here is the release:

For Immediate Release

December 22, 2009

Contact: Craig Clark (616) 550-2736 or craig@clarkcommunication.com

The Green Well Gastro Pub launches revamped menu with culinary creations new and renewed

23 new or tweaked menu items offer a taste of The Green Well’s passion for innovative cuisine

(GRAND RAPIDS, MICH.) Locally-minded gastro pub, The Green Well (www.thegreenwell.com), has offered a unique menu since they opened their doors just over two years ago at 924 Cherry Street in the East Hills district of Grand Rapids. This month, they have released a completely reconstructed menu that offers different variety and selection that upholds their mission to be ever-changing.

“When we say, ‘new menu’ we really mean it,” said Rob Tamburello, General Manager of The Green Well Gastro Pub. “We have completely revamped the format as well as changed or added 23 new menu items.”

A few of the new and unique menu items include: a new vegetarian section, Kobe sirloin, free range chicken and the pork and goat cheese crepe.

“At the Green Well we are always striving to be on the cutting edge of the Grand Rapids/West Michigan food scene,” said, Rob Tamburello. “So we thought that change was in order.”

The Green Well has also updated their website for easy browsing through full menus for lunch and dinner, drink options, gift cards, events and even Twitter updates.

More on The Green Well Gastro Pub:

The Green Well Gastro Pub, an Essence Restaurant Group establishment, serves honest fayre with local flair in a LEED®-certified green building located in East Hills. The menu features a global range of eclectic flavors prepared with ingredients from local farmers, and a wide array of local craft brews and wines.

Little Bangkok has been existing under my nose for some time, but I have failed to notice it.  Perhaps the bland Thai Food sign wasn’t enough to draw my attention.  What has gotten my attention however, Thai House has shut down for a month, and will not reopen until next year.  In searching for a close alternative, I have heard amazing things about Little Bangkok so decided to give it a shot Friday night.

Located on Cascade Road near Forest Hills Ave, this establishment is a little hidden from view.  It clearly has a following as the place remained packed with customers dining it, and coming in for consistent take-out.  Their dining room couldn’t hold more than 20 people, but they do a great job of preparing meals quickly and turning tables over.

For the sake of comparison, we decided to order the equivalent to what we would order at Thai House.  We ordered the Tofu Pad Thai and the Gang Gai (A Shrimp Curry Dish with Bambo Noodles).  We were initially disappointed with the serving size.  The price of their food is roughly the same as Thai House, but the portions do not come close.  At Thai House, these two dishes allow for two full dinners.  At Little Bangkok we were forced to order another dish just to fill up.  There were no leftovers, and we were stuck with a much larger bill.

The food was very delicious.  The only complaint I would have would be the consistency of the Pad Thai noodles.  The noodles were a little runny and not at all sticky.  Good flavor none-the-less.

I don’t think we will be making a return unless we have thai craving before my local favorite, Thai House, opens up once again for service.  -Jon

I’m pretty sure I have just been introduced to the best burger in Grand Rapids.  I would have made the argument for Cottage Bar, but Choo Choo Grill blows there burger out of the water.  Have you even heard of this place?  I wasn’t aware until I was introduced by co-worker Dan Willey last Friday (That’s right…I promised the shout out by name!).

Located on a very large lot in a very small red building (Old Train Station I do believe), on the corner of Leonard and Plainfield, the Choo Choo Grill has been serving up one of Grand Rapids best burgers for a very long time.  Any Grand Rapidian  needs to experience the Choo Choo just once…then you will be addicted for life.

Did I mention this place is small?  The Choo Choo has nothing more than a grill, a malt machine, a counter than fits maybe 10, and two booths.  You have to come early or late.  Never be on time or you’ll be waiting to be seated.

When I went on Friday, I went with a group of four.  We left around 11:30 in hopes of beating the lunch crowd.  We were lucky to find the last 4 seats available at the bar as another couple had just finished.  Before I had a chance to review the mish mashed menu board I was approached for my order.  Once you do review the board you notice that you really can only have three things…a burger, steak fries, and a shake.  I opted out of the shake to make sure a food coma didn’t kick in later in the day (I would soon find out that was inevitable).  I went with the standard half pound burger cooked to order.  The option to take on the Legend will be saved for my next trip (consisting of two half pound patties before the toppings are added).

The burger was absolutely delicious.  It had the right combination of beef to bread to grease and left me wanting more.  This was a prized experience I look forward to sharing with family and friends.  Enjoy!  – Jon