The restaurant has a lodge feel with stone and faux log
walls. It is warm and inviting. The back wall is a chalk board that contains
the full menu (breakfast, lunch, and dinner are served) and a list of their
Michigan food producers. There are plenty of meat-based dishes as well as
vegetarian dishes and desserts. They don’t have a liquor license; beverages
include locally roasted coffee, Crooked Tree whole milk, and Wild Bill’s soda.
I had the Humdinger sandwich made with hummus and vegetables
served on Little Rooster whole wheat bread and a side of kale chips. For
dessert, I enjoyed the pumpkin cake topped with Michigan apple slices. All were
delicious with generous portions.
A.J., the owner and chef, took a few minutes between filling
food orders to chat with me about the restaurant and his vision. He has been in
the Grand Rapids area for several years and spent much of that time working in
restaurant kitchens. His focus is local food. I asked him if it was difficult
to source it. He said that it was not, because he has been working with the
producers for a while. It is clearly a labor of Michigan love for him.
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