Ganders cheese board

Restaurant Week doesn’t start until August 12, but you’ll want to make reservations now so you don’t miss out on your favorite farm to table restaurant!

The event will take place from Wednesday, August 12 through Sunday, August 23, 2015 at 67 of Grand Rapids’ most popular restaurants. Restaurant Week Grand Rapids is a value-added event inspiring diners to “Taste the City” to explore new places to have dinner throughout the Greater Grand Rapids area during the 12-day event.  A map showing all of the restaurants participating in Restaurant Week Grand Rapids 2015 is also featured on the RestaurantWeekGR.com website.

Forty-three restaurants will offer mouthwatering 3-course locally inspired menus for $28 per person. An additional 20 restaurants will offer a 3-course menu for two people priced at $28. The many different restaurants participating in Restaurant Week GR this year gives the public many dining choices including creative courses made with meats, produce and locally grown fruits. There are many vegetarian selections and ethnic offerings, as well. Diners will be able to choose casual dining, elegant dining and everything in between from the many restaurants participating in the event.

Many restaurants offer reservations and the public is encouraged to book early as spaces will fill up at some of the popular restaurants. A listing of all of the restaurants participating along with their special 3-course menus is now featured on RestaurantWeekGR.com.

Restaurants that will offer 1 person for $28 three-course menus include:

Amore Trattoria Italiana , Aryana Restaurant & Bar at The Crowne Plaza, Bistro Bella Vita, Black Heron Kitchen and Bar*, Blue Water Grill, Brewery Vivant, The Bulls Head Tavern, Charley’s Crab, CitySen Lounge, Cork Wine & Grill, Cygnus 27, Divani, FireRock Grille, Flat River Grill, Ganders (Double Tree Hotel)*, Gilly’s at the BOB, Grand Rapids Brewing Company, Grand Woods Lounge, Gravity Taphouse Grille*, Grove, Houlihan’s, Judson’s Steakhouse at the BOB, Licari’s Sicilian Pizza Kitchen, Mangiamo!, Olive’s Restaurant and Bar, One Trick Pony, Osteria Rossa, Pietro’s Italian Restaurant, Red’s on the River, Reserve Wine & Food, Rockwell Republic, Rose’s on Reeds Lake, Rush Creek Bistro, Six.one.Six, Speak EZ Lounge, Tavern on the Square, Terra GR, The Acorn Grille at Thousand Oaks Golf Club, The Bandit Queen*, The GreenWell, The Melting Pot, The Mitten Brewing Company, Timbers Inn Restaurant & Tavern

Restaurants that will offer 2 people for $28 three-course shared menus include:

Bobarino’s at the BOB, Brann’s on Leonard, Buffalo Wild Wings (5 locations), Cottage Bar and Restaurant, El Granjero Mexican Grill, Fajita Republic, Flanagan’s*, Flatlanders*, Fricano’s of Caledonia*, HopCat, Kitchen 67, Linc Up Soul Food Café*, Lindo Mexico Restaurant, McFadden’s Restaurant & Saloon, The Pearl Street Grill,

Peppino’s Downtown, Railside Golf Club, Ramona’s Table, Stella’s Lounge,

Z’s Bar and Restaurant

*Bolded Restaurants are new to Restaurant Week Grand Rapids
Additional Information about Restaurant Week Grand Rapids 2015:

One dollar from every Restaurant Week meal sold during the 2015 event will be donated by each of the restaurants to a student scholarship fund at Secchia Institute for Culinary Education at Grand Rapids Community College. Since 2010, Restaurant Week Grand Rapids participating restaurants have donated almost $100,000 to the GRCC Secchia Institute Student Scholarship Fund.

The Grand Cocktail Competition is currently underway at 29 of the Restaurant Week participating restaurants.  “Grand Cocktail 2015 – Mixologists and bar staff at many of the participating Restaurant Week restaurants are showing off their drink-making skills in the Grand Cocktail 2015 competition. Participating restaurants have entered cocktail recipes in two categories: Most Creative Summer Cocktail made with Herradura Tequila, and Most Creative Julep made with Woodford Reserve craft bourbon. More information about the competitors and their drinks and voting can be seen on RestaurantWeekGR.com under Cocktail Contest. “People’s Choice voting will run through August 4th and a live judged competition with finalists in the competition will be held at a private event at Gravity Taphouse and Grille on August 5 from 5 – 8 p.m. with awards immediately following.


A Sample of Restaurant Week GR 2015 Menus Items from many Participating Restaurants

Forty-three restaurants will offer mouthwatering 3-course locally inspired menus for $28 per person. An additional 20 restaurants will offer a 3-course menu for two people

priced at $28.

1st Course: Appetizers at some of the restaurants

Avocado Bruschetta: Fresh Avocado, Garlic and Heirloom Tomatoes, Garnished with Chiffonade Mixed Greens Tossed in a Citrus Vinaigrette and Served with Grilled Breads. – The Acorn Grille at Thousand Oaks

Wild Mushroom phyllo gateau with fresh herbs and asparagus feta puree – Divani

Fried Brussels sprouts, soft boiled egg, pecorino, lemon, crispy ham – Bistro Bella Vita

Roasted Peppers Tamales:  Corn Masa Tamales, Poblano Peppers, Red Bell Peppers, Cotija on Tomatillo Salsa – Bobarino’s

Seafood Coconut Soup – Clams. Mussels and Shrimp in a Coconut broth with Yams, Onions, Garlic, Ginger, Poblano Peppers and Cilantro – Cork Wine & Grille

Tomato and avocado napoleon – heirloom tomato, cotija cheese crisp, pomegranate reduction, basil oil – Cygnus 27

Gnocchi- Potato gnocchi tossed with house made kale pesto and finished with shredded asiago – Pearl Street Grill

Peach bourbon glazed Henrietta farms trout with Stone fruit, spinach, roasted potato –

Railside Golf Club

Heirloom Tomato Gazpacho with Rye Croutons – Reds on the River

Dill and Buttermilk Panna Cotta with Arugula and Hazelnuts – Reserve

Founder’s Pale Ale and Smoked Cheddar Cheese Baked Fondue served with House Made Salted Pretzel Chips, Grilled Black Pepper Crostini and Green Apple Wedges –

Aryana at Crowne Plaza

Diablo Strip Roll- grilled strip steak, avocado, asparagus, sriracha, sesame seed, jalapeno – Rockwell Republic

Chilled Ingraberg Farm Lemon Cucumber-Green Onion Soup – Rose’s

Asian Salad- Spring mix, Asian noodles, mandarin oranges, red onion, with a sesame soy ginger vinaigrette – Rush Creek Bistro

Shrimp & Grits: okemos shrimp . pancetta . farm country cheddar grits . scallions – Six.one.six

Cascabel Calabacitas: Smoked Vegetables with a Cascabel Verde and Guacamole Salad with El    Milagro Corn Tortillas.  (Vegan/Gluten-Free) – SpeakEZ

Baked Mozzarella Bolognese topped with roasted tomatoes and basil served with toasted pita – Stella’s

Wild Mushroom Bruschetta – A Blend of Wild Mushrooms sautéed in a White Wine with Cherry Tomatoes, Sweet Onions, Spread across Goat Cheese Crustini’s, and topped with a Balsamic Reduction and Fresh Basil Chiffonade – Tavern on the Square

Grilled Water Melon with Sweet chili honey, Dancing Goat chevre & Arugula –

Terra GR

Duck Prosciutto Panzanella: Green Well duck prosciutto, Vertical Paradise bibb lettuce, Real Food Farms tomatoes, parmesan, Old World Olive Press olive oil and aged balsamic vinegar – The Green Well

Cape Cod Mussels – Fresh Cape Cod Bay mussels steamed with white wine, garlic, leeks, tomato, and fresh herbs.  Finished with butter, fresh cream, and lemon. Accompanied with fresh baked bread.  (Gluten free if not served with bread) – Timbers Inn

2nd Course: Entrees at some of the restaurants

White lasagna layered with S & S lamb, Farm Country truffle cheese and porcini mushrooms – Amore Trattoria Italiana

Korean BBQ Ribs with Kimchi – The Bandit Queen

Lobster Parisian gnocchi, bay scallops, carrots, cauliflower, Urban Mushroom miatake, lobster broth – Bistro Bella Vita

Grilled Swordfish – mango jicama salsa, zucchini fritters, spiced pepitas –

Blue Water Grill

Lake Erie Walleye Blackened & Pan Seared, then Topped with a Homemade Mango Salsa with Wild Rice Pilaf & a Vegetable Medley – Bull’s Head Tavern

Grilled Pork Chop with the Farm Hand’s bounty of Vivant Garden-fresh vegetables –

Brewery Vivant

Pan roasted trout – harietta hills trout, sweet corn puree, spinach, chorizo ragout – Cygnus 27

Pulled Pork: slowly cooked pork shoulder, grilled red skin potatoes with friend corn and black beans – Flanagan’s

Blackberry BBQ Portobello, Swiss Chard and Creamy Polenta with Lemon Creme Fraiche –

Flat River Grill in Lowell

Eggplant Involtini with Basil Aioli – Fricano’s Pizza in Caledonia

Crisp chile spiced tofu , sautéed sweet onions, spanish rice, and fresh herbs – CitySen

Baby Back Ribs – Braised in Bells Oarsman with a Sweet Barbeque Sauce, Garlic Smashed Potatoes with Sautéed Mustard Greens – Cork Wine and Grille

Herb Grilled Michigan Beef Tenderloin, Baby Spinach, Farm Tomatoes, Smoked Cashews and Old World Olive Company Roasted Garlic Extra Virgin Olive Oil and                                                                                                                                                      Grilled Flatbread with Celery Pesto & Balsamic Reduction – Ganders at Double Tree

Apple Lamb lollipops – seared lamb lollipops served with a roasted apple, fennel, beer sauce and smashed potatoes – GR Brewing Company

Roasted Vegetable Lasagna layered with an Italian Cheese and topped with spicy Bloody Mary crème fraiche – Grand Woods Lounge

Coconut Curry Ahi Tuna with forbidden rice and asparagus – Gravity Taphouse & Grille

Moroccan Amish Chicken, peas, heirloom carrots, parsnips, lemon-celeriac yogurt, black lentil dal – Grove

Cowboy burger – Fried Jalapeno peppers, pepper jack cheese, Cider BBQ sauce, and cherry smoked bacon, stacked on top of our 8 oz. Beef/ Short rib blend Burger – HopCat

Pizze Estate: (V) Local Summer squash, Fresh Button Mushrooms, Eggplant, Local Cherry Tomatoes, Light Pesto, Creamy Ricotta & Mozzarella Cheeses – Licari’s

Pollo en Pipián – Chicken breast covered in house made Pipián sauce made with pumpkin seeds, tomatillos, light jalapenos and other seasonings, Served with Mexican Rice and Corn Tortillas. – Lindo Mexico

Indian Brook Trout with roasted beets, bacon, braised greens, mixed grains & rice –

One Trick Pony

Pan Fried Eggplant, fresh mozzarella, roasted pepper and sweet corn relish – Osteria Rossa

Gorgonzola Tenderloin Medallions – Pietro’s

The George: Award winning sandwich made with banana bread, shaved hickory smoked ham, creamy Havarti cheese, apricot chutney and hot pepper mustard – Ramona’s Table

Char Siu Duroc Pork Tenderloin | Ginger Scallion Noodles | Hoisin BBQ –

Judson’s & Gilly’s at the BOB

Wood Grilled Ahi Tuna, French Green & Yellow beans, Sweet corn, Shiitake, Lemon-Celery Citronette – Mangiamo!

Spicy Shrimp and Grits – Cajun grilled shrimp and Andouille sausage with buttery grits –

Linc Soul Food

Beef short ribs braised in red wine and paprika, topped with cilantro pesto. Served with a light lemon garlic risotto and asparagus – Z’a Restaurant & Bar

3rd Course: Desserts at some of the restaurants

Roasted Pineapple Coconut Cake: Brown Sugar Roasted Pineapple Accompanied by a Moist Coconut Cake. – The Acorn Grille at Thousand Oaks

White chocolate crème brulee with blackberries – Divani

Flan De Cajeta:  Goat Milk Caramel Egg Custard – Bobarino’s

Chocolate Truffle Oreo Fries with Raspberry “ketchup” and Cream Cheese “Aioli” (v) – CitySen

Stout Cake – Bells Kalamazoo Stout, Orange Peel and Milk Chocolate Cream Cheese Frosting, Smokey Bacon Brittle – Cork Wine and Grille

Flourless Chocolate Cake – Fricano’s Pizza in Caledonia

Michigan Blueberry & Orange Strudel with Schmohz Brewery Bonecrusher Caramel & Fresh Cream – Ganders at Double Tree

Chocolate Stuffed Beignets: Luscious chocolate stuffed in light, fluffy yeast dough, fried to order & topped with powdered sugar & chocolate sauce. Served with a sweet glaze for dipping. –

Kitchen 67

McFadden’s Strawberry Shortcake – House-baked shortcake, smothered with local strawberry sauce & Irish whipped cream topping

Local Peach Hand Pies | Bourbon Vanilla Gelato – Gilly’s & Judson’s

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