Yesterdog’s Vibe Still Rocks After 50 Years
Walk into Yesterdog in Eastown and nothing much has changed.
Clean Cuisine
There’s a certain kind of meal that doesn’t just impress you—it lingers afterward in a quieter way.
A taco shop takeover
There are few places in Grand Rapids where a group of people can walk in hungry and completely disagree about what they want to eat — and somehow everybody still wins.
It’s a wrap!
The meal that was once largely associated with octogenarians and bottomless coffee has gotten a pretty serious makeover in recent years.
What’s Cooking?
One of the great privileges of my job and my life is how much I get to travel, and when I do, I put a premium on cultural experiences and especially experiences around food.
A slice of Culture
I’ve always believed cheese deserves more than a supporting role on the plate. So when a shop dedicated entirely to cheese landed on my radar, I knew I had to investigate.
Lovejoy opens in Holland
I wish I were Lucas Grill’s cousin – because then his grandma could be my grandma, too. And, if I were lucky, some of his delightful memories of her would also be mine.
Recipe: Blueberry sangria + a mocktail
Here's a local twist on a time honored traditional Spanish drink—sangria!Â
15 burgers worth biting into
Grand Rapids Burger Week has arrived, giving burger lovers the chance to enjoy creations from 15 participating restaurants, with burgers priced at $7-$10 through the official app.
Tasty never retired
If you venture to the Breton Meadows Shopping Center at 2269 44th St SE, you'll find a glorious mecca of Mediterranean food and much more.
Trust, plated
It’s Thursday evening at Trust GR restaurant, and Chef Trimell Hawkins is using the relatively quiet weekday to supervise his team as they prepare, plate, and serve the intricate dishes that are the restaurant’s trademark.
Summer in Wonderland
It can be risky returning to a distillery you enjoyed the first time, many years later, because it might not live up to those amazing memories.
Tellers Lounge mixes tradition with innovation
Attention, foodies: There’s a new culinary dynamic duo along the SoDIV corridor of Heartside.
Recipe: Strawberry-rhubarb freezer jam
Summer fruit season overlaps just long enough to make a little kitchen magic.
Allora debuts summer menu as chef refines restaurant’s identity
Just months after stepping into the executive chef role at Allora, Chef Greg Jones is unveiling his first seasonal menu.
Kent Country Club adds a well-seasoned chef to the menu
Kent Country Club is adding a fresh ingredient to its dining program.
In the spirit of Father’s Day
For dads who appreciate a good bourbon, there's a new gift idea pouring into Michigan just in time for for Father's Day.
Twisted Tap turns syrup into liquid gold
The idea behind one of downtown Grand Rapids’ newest tasting rooms wasn’t born in a distillery—it came from the maple forests of Caledonia.
Not Pulp Fiction
On a dark Friday evening, after three months of recovering from a broken ankle, I was ready to rejoin society once more.
Recipe: Salmon Surprise
By mid-May, the season finally begins to soften around the edges. The long stretch of cold rain and grey skies starts giving way to milder evenings, open windows, and the quiet return of grilling season.
NEWSLETTERS
SEPTEMBER/OCTOBER 2026 ISSUE
