A new upscale restaurant is opening this week on the ground floor of the Canopy by Hilton hotel in downtown Grand Rapids’ Studio Park.
The new eatery will offer a café open for breakfast hours and a restaurant open for dinner service.
Portico joins Hilton’s Knoop Rooftop Beer Garden, located on the eighth floor of the Canopy hotel, as the Hilton brand’s second restaurant at Studio Park.
The new concept is designed to celebrate the history of Grand Rapids and its furniture designers, past and present.
“All Canopy hotels are uniquely designed to celebrate the neighborhoods they are in with an emphasis on local,” said Mark Parker, general manager of the Canopy Hotel and its restaurants. “Our Portico space exudes the rich history of Furniture City through our mid-century modern design. Rich wooden textures and art throughout the space are a subtle nod to the logging industry on which Grand Rapids was built.”
The Portico space was just nominated for “Best Upscale Hotel Public Space” by Hospitality Design Magazine. The jury-selected winners will be announced Sept. 21 at the 17th Annual HD Awards.
In keeping with the local-first mindset, Portico will be sourcing its ingredients from regional community partners such as Ebel’s Butcher Shop, Field and Fire Bakery, Hasselman’s Michigan Honey, Madcap Coffee, Northwood Soda, Pebble Creek Produce and Revolution Farms.
“Grand Rapids is a city known for its breweries,” said Nick Oostendorp, lead food and drink enthusiast for Portico. “With holding the title of ‘Beer City USA,’ it was natural for Portico to feature Grand Rapids’ local breweries on tap. We wanted to take it one step further and leverage the talent we have in this city by curating feature cocktails (that) highlight our Grand Rapids distilleries like Eastern Kille, New Holland Artisan Spirits and Long Road Distillers.”
Portico’s menu strives to celebrate the “inclusive beauty of the world through food.” The restaurant aims to create “daring interpretations” of classic cuisine with a “provocative twist.” The menu will feature amuse bouche — a “mouth amuser,” or single, bite-sized appetizer meant to showcase the chef’s signature style and signal what is to come — and aperitif, a drink that stimulates the appetite before the meal.
“It’s exciting to be able to introduce Portico to Grand Rapids,” said Chef Trimell Hawkins, whose resume includes former executive chef roles at local restaurants Forty Acres Soul Kitchen and the former Black Heron pub. “Cooking is one of the most intimate things one can do for another. It’s a glimpse into where we have come from and our journey along the way. Our team wants to share where we have been and create an experience that leaves a lasting memory for each person who dines with us.”
Added Parker: “By intentionally showcasing our local partners, and being inspired by their passion, we create a culinary journey to elevated simplicity.”
Portico Café hours will be 6:30-10 a.m. Monday-Friday and 7-11 a.m. Saturday-Sunday, and Portico Restaurant will be open 4-9 p.m. Tuesday-Saturday.