Left to right front row: Kelle Lynn - Nancy Levenburg - Suzanne Scholl
Left to right back row: Carla Hill - Melody Vrancken - Bari Johnson
"We, as your friends and neighbors, as foodies, cooks, world travelers, entrepreneurs, and customer relations and business professionals, offer to give you a fair but candid evaluation of our entire dining experience all while we enjoy time together on an evening out."
Grand Seafood & Oyster Bar
For our December dining adventure, the Divas wanted a cozy, fun and festive environment. Our choice? The Grand Seafood & Oyster Bar in downtown Grand Haven. For those unfamiliar with this delightful restaurant, it is memorable for two reasons. First, it is housed in the lobby of the former Grand Theatre; and second, it is home to Grand Haven’s first sushi bar!
If you've never been to The Grand, just look for the original theatre marquee on Washington Street. We were smitten by the classy ambiance as soon as we walked through the door of this sophisticated eatery, and the 100 gallon aquarium behind the bar immediately grabbed our attention. The lighting is a little on the dark side, which would make it the perfect place for a romantic dinner if that is what you are looking for. You don't have to dress up to dine at The Grand, but you won't feel out of place if you do.
Large paintings adorn the walls and we learned that several of the paintings are the original work of various talented local artists. A few of the artists met while in art school in New York, came to Grand Haven, and decided to stay. If there is anything you want to know about the works, a few of them may be working at The Grand that day, and can directly answer your questions!
Our server, Beth, took good care of us from the minute we walked in the door with a genuine friendliness. The Divas wore some pretty heavy duty coats for the sub-zero temperatures and Beth offered to hang them right away. The restaurant was packed that night with Christmas parties, but that didn't detract from the excellent service. The General Manager, Ellen Trumbo, was readily available and stopped by our table a few times to answer a question or two. She even took time to multitask by re-folding some of the napkins at the table while talking to us. This showed us that she took pride in The Grand and how things were done.
Throughout the evening, The Grand's service was impeccable. As one Diva commented, "This is one restaurant that knows how to do things right."
Even though we had no doubt we were in for a 'grand' evening, we couldn't help but wonder how this local gem would hold up to the discriminating palate of Guest Diva Chef Char, a professional chef, who had traveled from working in Ludington to join us on a busy Friday night?
Chef Char Morse with one of her unique recipes on WZZM TV 13!
Char Morse is a chef, a food blogger, and a mom to two active boys. Char has been cooking for years and recently sharpened her food knowledge and skills by completing the Culinary Arts program at the Culinary Institute of Michigan through Baker College of Muskegon.
Char is the executive chef at Best Choice Market in Ludington, a culinary classroom teacher through Spartan Stores in Grandville, a frequently featured guest chef on WZZM TV 13 in Grand Rapids, and she shares recipes on her blog at www.chefcharmorse.com.
Chef Char Review!
This was my first trip to The Grand and first time meeting five of the Lakeshore Dining Divas. I've known Kelle Lynn for several years, enjoy following their blog, and consider it an honor to be invited to join the ladies on their latest adventure.
A few of the Divas informed me that I could expect a seafood and sushi bar tucked into the lobby of the old Grand Haven theater. When I heard this, I wondered if the classic theater items and décor would remain in the building and be worked into the restaurant theme. Also, I was surprised to hear that the restaurant was popular for its seafood and had me thinking, “Should I expect Popcorn Shrimp on the menu at a seafood restaurant in an old theater?”
I was delighted to see the large marquis outside the restaurant and that such a distinguishable theater feature was chosen to remain preserved and incorporated into the restaurant theme and appearance. Once inside, I was amused with the black velvet curtain guests had to part and walk through before stepping into the restaurant! Looking around the room, I was pleased that much of the older and distinct theater features remained as decor, yet modern restaurant furniture and updated accessories had been brought in to make an older place feel new. I noticed that the restaurant was also very dark except for the candles on the table and lighting behind the bar. I'm usually suspicious when a restaurant has extremely low lighting because it makes me wonder if the staff does not want customers to really be able to see the food served; however, in this situation, I understood. Most theaters are dark except for the stage or movie screen and The Grand appeared to simply be keeping with the theme.
The other Divas arrived and I was introduced to each dynamic lady as she took a seat at the table. I realized that, not only was I in for the treat of another chef cooking my dinner, the dinner conversation would be interesting. My first impression of each diva was that, while they each had different personalities and mannerisms, all of them exuded an air of confidence, friendliness, and I could detect each had a real passion for good food. I already knew the meal was going to be fantastic because I was in good company and I was sure the conversation would be interesting. Great conversation and good company pairs perfectly with any meal!
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| A peek inside The Grand dining room! A few days later they let us stop by to take a few pics and turned up the lights on this stunning artwork. |
Cozy bar
Chef Char: "After looking at the large selection of excellent wines from all over the world, I chose Bower’s Harbor Late Harvest Riesling. Now, when I am wearing my chef jacket and someone asks my recommendation on wine, I will typically give the culinary school textbook response that Riesling is often reserved for the end of the meal and paired with desserts. When I am not in my chef coat and in a social setting, I do not follow the textbook rules on wine pairing. I just order a glass of something I know I like.
This Michigan-born, Michigan raised, and Michigan wine-loving gal will pick a Traverse City wine any day!"
Ellen Trumbo is General Manager and artist of the beautiful 'Grand Haven Landscape' (2010) painting that takes up most of the back wall of The Grand. Originally from Oklahoma, Ellen attended art school in New York, and came to Grand Haven five years ago. She is very active in the West Michigan arts community and the Fire Barn Gallery.
Lobster Dip Appetizer - $14.95
Chef Char: "This dip was a nice blend of shredded seafood and creamy, spreadable goodness. I really liked the baked pita chips and the buttered toast points served with the dip."
Chef Char: "This dip was a nice blend of shredded seafood and creamy, spreadable goodness. I really liked the baked pita chips and the buttered toast points served with the dip."
Chef Char: "The presentation is out of this world! I love how the crackers come up out of the dip like that. Tall plates are fun plates."
Whitefish Pate Appetizer - $11.25
Lobster Mac-n-Cheese - $19.95
Chef Char: "I have always been a fan of macaroni and cheese and fondly remember the cheesy pasta treat as one of the first dishes I could prepare on my own while growing up. However, I outgrew my taste for the mac ‘n cheese out of the blue box at the store years ago and cheese sauce made from powder is for kids. I still appreciate mac ‘n cheese as an adult; however, I prefer it made with any noodle other than elbow macaroni and am a fan of homemade sauce made from a béchamel. Give me milk, butter, heavy cream and roux with a selection of cheeses and seasoning added and that is my expectation for cheese sauce for grown up mac ‘n cheese.
I was sure, when I read the menu description for Lobster Macaroni and Cheese, that if I ordered this entrée, I would be in for a treat: “Lobster meat, applewood smoked bacon, caramelized onion, roasted red pepper, four cheese penne pasta, baked with parmesan bread crumbs.”
To me, the description was a combination of magic culinary words and I had to try it, despite what I have been taught in culinary school about NOT mixing cheese and seafood on a plate. I was sure, by the description I read, that this plate may be the exception to the rule. I was right. I like rule breakers and I also liked this dish. The dish had flavor and generous portions of lobster."
I was sure, when I read the menu description for Lobster Macaroni and Cheese, that if I ordered this entrée, I would be in for a treat: “Lobster meat, applewood smoked bacon, caramelized onion, roasted red pepper, four cheese penne pasta, baked with parmesan bread crumbs.”
To me, the description was a combination of magic culinary words and I had to try it, despite what I have been taught in culinary school about NOT mixing cheese and seafood on a plate. I was sure, by the description I read, that this plate may be the exception to the rule. I was right. I like rule breakers and I also liked this dish. The dish had flavor and generous portions of lobster."
Seafood Pasta - $25.95
Kelle: "It was love at first bite. Chef Char was sitting on my right and we could hardly wait to try the other's entree selection so we shared a few bites! I couldn't get over how much seafood was in this fabulous dish...nice big chunks of lobster, shrimp, and scallops. Not sure if I've ever been to a restaurant that gives as generous portions as this one."
Chef Char: "My Lobster Mac-n-Cheese entree was pretty impressive and I really like the flavor. However, can I just admit here that I had 'entree envy' over Kelle's selected Seafood Pasta plate? The sauce in the seafood pasta was creamier than the cheese sauce in my entree. I think the sauce was overall better in this particular dish and the seafood variety in the single plate was outstanding. I saw shrimp, lobster and scallops, all cooked to perfection and generously portioned. THIS is the dish I will order the next time I return to The Grand!"
Mussels - $15.00
Melody: "The mussels are one of my favorite dishes on the menu; which are served on weekends. This entree is a very large serving, and the mussels are plump and juicy in a wonderful broth, which is perfect for soaking up with your toast points. The Grand is my favorite restaurant in Grand Haven since the food is consistently good. Plus the servers are always gracious and polite, as well as knowledgeable about the menu."
Carla: "I second everything Melody said about the mussels. Love the broth! Definitely on my list for repeat visits."
Carla: "I second everything Melody said about the mussels. Love the broth! Definitely on my list for repeat visits."
Sushi Plate - $22.50
Nancy & Bari: "We decided to share our sushi plate so we ordered three kinds: Pete's Roll, Adam's Deluxe, and Futomaki (crabs, prawns, cucumber, avocado, and sesame seeds). The Grand's sushi is always fresh and fantastic, and ours was no exception! And our generous serving meant we had enough to bring some home for lunch. Pass the chopsticks, please!"
Perch - $20.95
Suzanne: "This is my favorite perch dinner and has always been a winner! It comes with tasty mashed potatoes and perfection green beans. If the kitchen is not too busy, they are willing to pan fry it, which is certainly my preference. The portion is very generous and usually provides a welcome lunch treat for the next day."
Decadent six layer Giant Chocolate Cake - $9.95
Chef Char: "Food so sexy, I dream about it! I remember holding my breath for a second when the cake was brought to the table. I could hardly believe how much chocolate had just been set in front of us, a visual feast of temptation.
Our server, Beth, handed us spoons to taste the cake. I noticed some of the Divas had one or two bites and they were done. I kept taking little bites because the sweet chocolate decadence made my taste buds happy. Despite the extra bites I took, there was plenty of cake leftover by the time Beth came back with boxes. Kelle and I were the only ones to take this decadent treat home, which I could hardly believe.
This cake is a chocolate dessert rock star!"
Our server, Beth, handed us spoons to taste the cake. I noticed some of the Divas had one or two bites and they were done. I kept taking little bites because the sweet chocolate decadence made my taste buds happy. Despite the extra bites I took, there was plenty of cake leftover by the time Beth came back with boxes. Kelle and I were the only ones to take this decadent treat home, which I could hardly believe.
This cake is a chocolate dessert rock star!"
Diva Tips:
Check out The Grand on a Maki Monday for sushi specials!
Plan on making reservations for dinner - even on a weeknight!
Stop by the Theatre Bar next door if you're in the mood for live music on various nights of the week.
The Grand Seafood & Oyster Bar
22 Washington Avenue
Grand Haven, MI
616.847.8944
Sun - Thur 5pm to 9:30pm
Fri & Sat 5pm - 10:30 pm
Bar Open Late
www.harborrestaurants.com
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The Divas want it to be noted, with all due respect, that the views and opinions shared in this venue do not represent those of the Grand Haven Tribune and are entirely based on each individual experience we encounter. Perhaps on any other occasion, they may differ.
