Restaurant Week came to Grand Rapids mid-August, and wrapped up last Sunday, August 24. Every year, Restaurant Week Grand Rapids encourages local restaurants to participate and celebrate the “Art of Dining Out” by offering earth-to-table menu creations from scores of restaurants.
Stellafly sent out a team of willing writers and photographers to check out three different restaurants in the Grand Rapids area that were participating in Restaurant Week: Tre Cuigini, Rezervoir Lounge and Cork Wine & Grille.
Sparkly Stellafly / photos Jason Hite
I had the pleasure of visiting Tre Cugini along with Jason Hite and Leah Bekins to try out their offerings. We were all first-timers at this great spot in the heart of downtown Grand Rapids.
In one word: AMAZING.
If you’ve never been to Tre Cugini, it is located on Monroe Center, across from the Grand Rapids Art Museum. This four-time winner of Grand Rapids Magazine’s Award of Excellence provides a very authentic Italian cuisine experience with Executive Chef Daniel R. Chudik at the helm in the kitchen. This small, intimate space also includes a large space for events such as wedding receptions and the wine dinners that are offered by the restaurant throughout the year.
After being seated we were quickly greeted by our server for the evening, Sara, who provided excellent recommendations, service, and was a true delight the entire time we were there. Tre Cugini offered a 3-course meal for the extraordinary price of $28 during Restaurant Week, and our group tried several of the dishes listed.
Antipasto (Appetizer) Course
Thanks to the recommendation of Sara, all three of us at the table selected the Bruschetta for our appetizer course and agreed it was hands down the best we had ever had. Toasted crostini is topped with house-made ricotta cheese, fresh tomato, arugula, and balsamic vinegar—it was truly extraordinary.
Secondo (Main) Course
Like the first course, the second course provided equally difficult decisions. The menu was full of wonderful options, from Eggplant Terrine to the Four Cheese Ravioli. Leah chose the ravioli and Jason and I both selected the Cavatelli Pasta with Sausage and Spinach. All the pasta is made in house as was the sausage. It was evident by the quiet moment at the table that everyone enjoyed their dishes a great deal. Each one was bursting with flavor and it felt as if we were actually in Italy.
It was hard to believe we actually had room to eat dessert after the first two wonderful courses, but we could not resist the house made Lemon Pudding Cake (me), house made chocolate Gelato (Jason), and Sicilian Cannoli with sweet ricotta cheese and chocolate chips (Leah). Each of these was the perfect way to end our delicious meal.
On behalf of all of us, I would like to say Bravissimo! to Chef Dan, Sara, and the entire staff of Tre Cugini for the amazing dining experience. We will most certainly be back.
Be sure to visit Tre Cuigini on their website: trecugini.com
Eve Gardner / photos Bryan Esler
The community of Grand Rapids continues to come together to put on events that are enticing to every demographic in this growing city. Most recently, I had the opportunity to experience Grand Rapids’ third annual Restaurant Week. And, the timing couldn’t have been more perfect – two days before the Michigan Titanium Triathlon.
As an endurance athlete, I sometimes feel as if there is not enough food that can fit on one plate – or three – to replace the number of calories I intentionally burn each day. While dining with a friend at the Rezevoir Lounge, one of the local businesses participating in Restaurant Week this year, my expectations were exceeded. The three courses I chose were all delicious and seemed strategically designed to pack a flavorful punch to my appetite – something not easily done!
The over-simplified menu, designed specifically for Restaurant Week, made making the decision of what to order much, much easier. In my opinion, there is nothing more damning than attempting to choose just one plate to enjoy when the menu is chocked full of mouth-watering entrée options. With only three plate options for each of the three courses included, I felt confident in each of my choices while simultaneously never feeling as if I was sacrificing the other options on the menu. Furthermore, having specific options for Vegetarians, Vegans and even those with gluten allergies was reassuring; as a Vegetarian myself, I didn’t feel excluded from this community-wide event.
My dinner included a Kale salad with a toasted fennel seed and agave vinaigrette, a Spicy Vegetable Alfredo and Brown Rice Penne and concluded with the French 75. The Kale salad was nothing short of delicious or interesting – the agave vinaigrette dressing balanced each bite, not-too-sweet and not-too-tart. The Spicy Vegetable Alfredo was a step above any other pasta I have tasted, especially for an Alfredo-type pasta. The jalapenos add the perfect kick to the dish while the noodle-to-sauce ratio was spot on – I didn’t feel as if I was eating a bowl of Alfredo soup and noodles, like normal. And, the French 75 for desert was … well, my taste buds freaked out in excitement in a way that I would never be able to put to words. The tartness of the sparkling wine gin sorbet and the sweetness of the Michigan cherry syrup made the perfect pairing – I almost licked the martini glass when I was finished.
It’s not often I finish a meal at a restaurant perfectly satisfied, both in taste and in volume of food. Thankfully, the Rezevoir Lounge met and exceeded every expectation I had. And, while the food was appetizing, the atmosphere was equally enjoyable. From the lighting to the hand-crafted beer selection list and the exposed brick wall, the establishment gave off a vibe that emanated a laid back comfort. Although a bar setting, families were warmly welcomed.
Rezevoir Lounge on the web: rezlounge.com
Cork Wine and Grille
Nancy Agrillo and Michael Meilock / photos Michael Meilock
Every plate was wiped clean- and not just because we are 2 soon-to-be Ironman triathletes fueling up for a race. The food was delicious.
Cork Wine and Grille’s menu for restaurant week combined some standard favorites with surprising creations. The Watermark Salad blends mixed greens with a flavorful medley of dried cranberries, strawberries and candied pecans. The Stone Fruit pizza, however, took the first course to a whole new stratosphere. Who would have thought a combination of apricot, peaches, plums and olive oil on a crust would result in such delishousness? And then there’s the impressive wine selection.
Servers Aaron and Dani recommended the perfect wine choices, a Sauvignon Blanc and a Malbec. The main course of Southwest Chicken with fingerling potatoes pleasantly surprised with the touch of black bean puree. The Peach Bourbon Glazed Trout, slathered in a sweet glaze, paired nicely with the bacon and spinach accompaniments.
The Cane Berry Cheesecake would impress even a cheesecake snob (which I am). Server Dani recommended the Peanut butter Pie. Its luscious peanut butter filling topped with chocolate ganache was reminiscent of a top shelf Reese’s peanut butter cup.
Cork Wine and Grille on the web: corkwineandgrille.com