Suzi's Village Inn for Breakfast with Divo Reviewers!

"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."  

Our First Breakfast Review!  

When one of Nancy's GVSU Seidman College of Business graduate students, Nathan Bair, asked if the Divas would ever consider a breakfast review, we were right on board and decided some homemade comfort food was in order while the wintry weather raged on.   We don't need to don our fancy-schmancy attire every time we dine out, and we really enjoy our local hometown favorites.  Kelle immediately thought of Suzi's Village Inn located in Fruitport for the occasion.  Why?  She said the food is consistently delicious with generous portions, reasonable prices, friendly service, and they always keep your coffee cup full.  Oh, we must mention they have a few gluten-free selections on the menu as well.  

Four of the Divas were unable to make our Monday morning breakfast debut in February due to out-of-town travel or work schedules.  Since it was Nathan's idea, we decided he should be a part of the review and bring one of his best buds, Paul Jabaay, who is also a graduate student at GVSU.  It ended up being a great idea and so much fun having two Divo reviewers on board (so we feel quite sure we need to do this again in the near future!).  Did we mention they are regular readers of our reviews?  So to Bari, Carla, Suzanne, and Melody - eat your hearts out (pardon the pun)!  

It was a first time appearance at Suzi's for everyone except Kelle.  Our server, Lindsay, was very friendly and attentive.  Since the Divas don't announce the fact that we're doing a review, we had a few questionable looks as to why we were taking pictures of eggs and bacon!  Speaking of bacon, it doesn't get any better than this - no fatty pieces and plenty of it.  

When Paul told us he is a certified biscuits and gravy connoisseur (in five states!) we anxiously awaited his response, so you'll have to read his comments to find out what he thinks about this homemade version!   We have to admit that the high calorie count was only mentioned once, followed up by Paul saying, "I've been up since 5:00 am and already went to the gym."  So we thought he deserved the full order of biscuits and gravy.  Kelle got a half order and said, "I plan to exercise later and savor every bite for now."  

Everyone walked away with a feeling of complete satisfaction and a thumbs up to the staff at Suzi's Village Inn.  You can't miss it on the main drag in Fruitport with plenty of space for parking.  In case you miss breakfast, they serve lunch, and close at 2:00 pm everyday.  

While on our way to the cash register to pay for our breakfast, we saw a woman with her laptop and payroll cards sitting at a corner table.  We assumed she might be the owner, so we decided to introduce ourselves and let her in on our upcoming review.  We asked Jenny Locke if she would give us a little history on this Fruitport gem!   

"The restaurant has been standing since 1946 and has had a few names. In 1986 my mom became manager of Village Inn with an agreement of ownership in five years. In 1991 she became the owner and renamed it Suzi's Village Inn. 

When I was 13 years old, I started working at the restaurant waiting tables. I put myself through nursing school and was an RN for seven years before my mom passed away in April 2004. I decided to keep the restaurant going and officially bought the restaurant from my mother's estate in February 2005. 

Our customers are like family. Some of our customers are second and third generations. Most of our employees have been here for years. Lyndsay Randall, your server, has been an employee for two and a half years. She recently got her bachelors in nursing degree from GVSU and passed her state boards. Now she is in the doctorate of nursing program at GVSU.

Many of our menu items are homemade, including the gravy for our biscuits and gravy.  We receive fresh baked bread from HodgePodge Bakehouse  in Muskegon.  We run daily breakfast and lunch specials and our soups are homemade daily."  

Breakfast Reviews by:

"I ordered the Sheep Herders’ Breakfast ($6.75), one of the Village Inn’s specialties, which the menu describes as “Two eggs fixed any way you like them, served on hash browns with onions and Cheddar cheese, and your choice of ham, bacon or sausage, and toast.”  I chose fried eggs (over easy), bacon and sourdough toast.  The bacon was thick and smoky-good.  And with the gooey melted cheddar cheese, the hash browns were so yummy that I declined to add even a dollop of ketchup (something I usually do).  In fact, everything was delicious!"

"I've made several visits to Suzi's Village Inn the past few years I've been in Michigan and certainly enjoy the consistently good breakfast and friendly service.  I tend to be a creature of habit when I like something and order the same thing - two eggs over easy, crispy hash browns with onions, bacon, and gluten-free toast.  So I got it again and it didn't disappoint!  Our server, Lindsay, frequently checked on our table (she didn't know we were doing a review) and kept our coffee cups full the whole time.  Even on a busy weekend, there is always someone walking around with a coffee pot refilling cups.  I don't usually order biscuits and gravy (for diet reasons only), but couldn't resist getting the half order since we had been talking about it.  So yummy and very filling!   

A few days later (Saturday) I met my mother, sister, cousin, and his wife for breakfast around 8:30 am.  This time I decided to try the Village Stacker and couldn't believe how much food was sitting before me.  I could only eat half of it and told the others that two people could easily split it." 

Nathan Bair is a Spring Lake native with a love of breakfast. He works at Grand Valley’s, Seidman College of Business in the Management Department. 

“Breakfast at Suzi’s was excellent. Since everyone else got ‘exciting’ dishes, I decided to go with the standards: scrambled eggs, sausage links, and a pancake. The scrambled eggs were cooked perfectly, the sausage was flavorful, and the pancake was a just the right amount of fluffy! And of course there was the added bonus that my coffee cup never had a chance to go dry (and that’s saying something!)…Also, I might have snuck a bite of the savory biscuits and gravy, which can hold their own against anyone else’s!”

Paul is currently finishing up his MBA from Grand Valley State University.  Born and raised in Grand Rapids, he spent most of his childhood summers camping at the lakeshore state parks with his family.  He intends to continue the tradition with his family one day.

"Breakfast at Suzi's Village Inn is something to be experienced by all on the lakeshore.  I came into the humble setting with no expectations and left with a stomach beyond satisfied and taste buds craving more.  As per my usual breakfast order, I must always try the sausage biscuits and gravy.  It is by far my absolute favorite meal in the morning and I have eaten it all over the country.  Needless to say, I had some high hopes for this sausage gravy and boy did Suzi deliver!  Their sausage gravy is undeniably one of the top 3 candidates for best sausage gravy I have ever tried.  Thick chunks of breakfast sausage with an excellent smokey brown color, and a light flavoring of sage which complimented nicely the sausage flavor.  Just spectacular!  

The meal I ordered was a concoction I have never had before: first layer was fresh sourdough toast, layered with perfectly crispy hash browns, smothered with some of the best sausage gravy this side of the Mississippi, topped with some scrambled eggs.  All I can say is WOW!  The portions were just... huge, enough for me to take home for a second meal (which was just as good warmed up, and left me wanting to go back for more).  Needless to say, I will definitely be coming back as it was totally worth the 30 minute drive from Grand Rapids!" 

Diva Tips: 

Be sure to bring check or cash since they don't accept credit cards! 

Check out The Michigan Strawberry Salad ($6.50) that's pictured on the Village Inn's website.  It looks amazing!   

Suzi's Village Inn

340 N. 3rd Avenue

Fruitport, MI

231.865.3131

Monday - Saturday  6 am - 2 pm & Sunday 7 am - 2 pm

www.villageinnfruitport.com

Follow us on Facebook!  http://www.facebook.com/westmichdiningdivas

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.  

C.F. Prime Chophouse & Wine Bar with Guest 'Dancing' Divas!

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." 

C. F. Prime Chophouse & Wine Bar

The Divas decided to head north to Muskegon for our January restaurant review.  Lured by C.F. Prime's fabled "Twosday" special on Tuesday nights, we braved snow and icy roads on January 14th to visit this steakhouse. 

Priced at two entrees for $30, the Tuesday night special features a petite filet mignon, the house salad, and your choice of an "Accessory" (11 side dishes ranging from mashed, baked or sweet potatoes, to vegetables, to macaroni and cheese).  

According to Wikipedia, Filet mignon is French for "cute fillet" or "dainty fillet" and this cut of beef is taken from the smaller end of the tenderloin.  It is known to be the most tender cut of beef and is usually the most desirable and expensive.  

With the exception of Bari, who opted for the Jumbo Seared Scallops as her dinner entree, all of the Divas - plus our three Guest Divas - chose the special.  Because we'd heard that portions were generously sized, we didn't order an appetizer to share. 

Our salads arrived first...beautifully presented on square white plates, with dressing served on the side.  Our filets, which are served with your choice of one of seven mouthwatering sauces, were not to disappoint.  We shared forkfuls of the Accessories around the table.  As our server, Lori, had recommended, the Crispy Brussels Sprouts - sauteed with walnuts, bacon and balsamic vinegar - was to-die-for! 

We enjoyed sharing every bite with our three Guest Divas who, along with the Women's Division Chamber of Commerce in Muskegon, are in the throes of planning a very successful fundraiser - Dancing With the Local Stars!  They put in countless hours to raise money for over 30 Lakeshore-area food pantries.  Since the first show in 2009, they have raised over $311,000 which has benefited thousands of local men, women, and children during tough economic times. 

While talking to Mary Kendall, the WDCC Co-Chair, we learned that the idea to turn her favorite show into a local charity came to her while watching the Dancing With the Stars show on TV one night.  Kendall knew she had to get local dignitaries and people of interest on board in order for the show to be a success.  The first person she asked said, yes, without hesitation, and that was the inspiration she needed to moved forward.  Mary spends an average of 12 hours a day working on the event - from selling tickets, to making phone calls, answering emails, working on event details, attending sub-committee meetings, becoming an event director, and the overall go-to person. 

Mary starts recruiting her 'community stars'  in the summer months, then introduces them at a Meet & Greet event in November.  Every year six female and six male stars are matched with a dance professional and they compete for a People's Choice, Best of Show, and Critics Choice award.  This year the show runs on Thursday-Saturday, February 20-22nd which includes a Saturday matinee. 

In addition, three of the Dining Divas are Dancing With the Local Stars alumni!  Carla Hill danced as a 'community star' in 2011; Bari Johnson in 2012, and Kelle Lynn in 2013!  

We are proud to honor these Guest Diva women in our review!  

Guest Diva *** Mary Kendall, WDCC Co-Chair

A member of the WDCC in Muskegon since 1995, Mary devotes a lot of time giving to the community through various charities.  

Guest Diva *** Karen Mogdics, WDCC Co-Chair

Karen Mogdics has been a member of the WDCC since 2006.  Not only is Karen busy serving the community through the Dancing With the Local Stars fundraiser, she is also the Human Resources Sr. Business Partner with Huntington Bank in Muskegon.  

Guest Diva *** Pro-dancer Francine Kilcrease

Francine Kilcrease has been participating in the DWTLS fundraiser since the beginning as a pro-dancer.  Francine also works full time as the Wellness & Fitness Director and a Dance Instructor for AgeWell Services-Tanglewood Park, as well as a personal trainer at Omni Fitnes Center.  She has been teaching fitness and dance for 31 years and loves to give back to the community by volunteering her time and many talents.  

Picture supplied by Francine Kilcrease with her 2013 dance partner, Chad Dawson.  

Guest Diva *** Dr. Mary Ball, M.D.

Dr. Mary Ball, M.D. of Spring Lake has been involved with the Dancing With the Local Stars cast as a pro-dancer since its inception in 2009.  She's known as the "doctor by day, dancer by night" or the other way around!  Mary is passionate about dance and spends several hours a week training for the Michigan Dance Challenge that will be held in Dearborn in March.

In this photo, Mary is rehearsing with her 2014 DWTLS dance partner, Dr. Reggie Kapteyn, D.O. of Spring Lake at a group practice session.  Dr. Kapteyn is a Physiatrist/Interventional Pain physician at Orthopaedic Associates of Muskegon.  

CF Prime House Salad

CF Prime Petite Filet Mignon with Roasted Garlic Cloves & Olive Oil

Accessory Dish - Crispy Brussels Sprouts with Walnuts, Bacon & Balsamic

Accessory Dish - Cauliflower Gratinee with Parmesan Reggiano & Bread Crumbs

Accessory Dish - Winter Hash with Butternut Squash, Bacon & Apples

CF Prime House Mac & Cheese with Butter Crumb Topping

Jumbo Seared Scallops Appetizer - $12.99

Creme Brulee

Diva Comments!

Mary Kendall:  "Thank you for the invite and a chance to be with all of you for a wonderful evening of socializing and the sharing of great food!  Yum, I am ready to go back for seconds.  Loved that I was able to share my passion "Dancing With the Local Stars" with some that have never attended the event.  C.F. Prime did a wonderful job with all of our meals.  Our server, Lori, was friendly and knowledgeable.  The service was impeccable.  The steak was very tender and the sides were the best!  Loved the Brussels sprouts and the creamed cauliflower.  I highly recommend C.F. Prime Chophouse!"

Karen Mogdics:  "What a fabulous invite by the Divas!  I upgraded my salad to the warm spinach salad and it was fantastic - very tasty. Due to being careful with a gluten free diet, I had a baked potato with my steak and both were delicious.  I loved the sauce that came with my steak.  I had forkfuls of the Brussels sprouts and cauliflower and would order both accessories again.   Overall, it was a great dining experience and wonderful company."

Francine Kilcrease:   "Thank you for inviting me to the C F Prime Chophouse!  The steak was just the right portion size, plus juicy and literally melted in my mouth.  The Brussels sprouts are the bomb - so crispy and yummy.  The cauliflower accessory is one I would definitely order again since it is tasty and healthy.  I thought our server, Lori, was very friendly and efficient.  She was always there to fill our water glasses and kept on top of our drinks.  I need bread when I go out to eat and it was great to choose from fresh sourdough or focaccia bread.  I highly recommend going to C.F. Prime if you are looking for a romantic evening or simply to get dressed up and feel elegant!"   

Dr. Mary Ball:  "Unfortunately, I wasn't able to make it to C.F. Prime Chophouse on January 14th for our group review.  Originally the Divas invited us to meet them out for a review on Tuesday, January 7th, but a snow storm blew in and we had to postpone.  I dedicate my Tuesday evenings to practicing dance for the competition I'm doing, however, I wasn't able to cancel the one on the 14th. Next time for sure!"  

Suzanne:  "I decided to start my evening out with a Bloody Mary and am pleased to say that it was delicious!  Not only the was the spice level perfect, but it was also decoratively garnished with cheese, olives and cucumbers...practically a meal in a glass.  For dinner, like the rest of the ladies, I chose the filet mignon.  It was tender and cooked just as I like it!  I went with the house salad with Balsamic vinegar as my dressing and I was very pleased with both the quality and presentation!  They uniquely put the finely chopped onions, tomatoes around the perimeter of the plate so that I could mix them at will...perfect!  For my side, I elected the house mac and cheese as a diversion from my usual potato preference.  It was fabulous.  Nancy and I decided to spring for the haystack onions with spicy buttermilk ranch, but were not as impressed with them as we were with everything else we had.  I really enjoyed my visit with all the ladies and would say that this is one of my favorite restaurants so far.  I loved the upscale and cozy warm atmosphere too.  Forks up for CF Prime!"

Bari:  "I thought all the side dishes were very tasty except the with one squash.  That one I wouldn't order.  Just okay, but not to my taste.  The scallops were fat and large, tender, prepared well with an interesting bread/butter pickle aoli on top that was a lovely surprise (I would like to have tasted more of that!). The scallops were served on a small bed of sauteed spinach that was good enough to order again!  I didn't have any wine; however, I did have a scotch and soda that was fine."

Nancy:  "I've already said the the Crispy Brussels Sprouts - sauteed with walnuts, bacon and balsamic vinegar - were to-die-for good, I might add that they were SO good that on my very next trip to the grocery store I bought Brussels sprouts!  So, I'm going to try my hand at creating the same at home...I only wish I had C.F. Prime's recipe!"  

Kelle:  "Ditto with Nancy!  I make roasted Brussels sprouts at home all the time...soaking them in olive oil and lemon pepper seasoning.  But C.F. Prime's are the best I've ever tasted and now I'm going to try my hand at it in my own kitchen.  After our evening out, I told my (vegan) mother that she would love dinner at this elegant steakhouse since she would be happy with the fine selection of "accessory" dishes that are tasty and healthy.  I'm with Bari on the squash.  I was surprised our server, Lori, highly recommended it since no one at the table was crazy about it.  I also agree with Francine that this is a great place to go if you feel like getting dressed up!"  

Carla:  "Love the "Twosday" special!  For my selection, I enjoyed a perfect medium rare petite filet with rosemary scented au jus, crispy Brussels sprouts, plus a side salad.  I added my favorite glass of wine, the Sonoma Cutrer Russian River Ranches Chardonnay.  We shared a creme brulee for the table and it was terrific.  Make plans with a friend for this Tuesday night special for just $30 - that's total for two!"  

  

For Dancing With the Local Stars ticket information call Mary Kendall at (231) 798-4244 or email kendallmarya@gmail.com  

Thursday, Feb 20

Friday, Feb 21

Saturday, Feb 22

Muskegon Harbor Holiday Inn

Cash Bar:  6:30 pm

Hors d'oeurves and cookies: 6:30pm

Showtime:  7:30 pm

Tickets are $40 each

Saturday, February 22

Matinee

Hors d'oeurves and cookies:  12:00 noon

Showtime:  1:00 pm
Tickets are $30 each

Diva tip:  "We heard Friday and Saturday night shows might be sold out, but you'll still be wowed by the Thursday night show and Saturday matinee." 

C.F. Prime Chophouse & Wine Bar

948 West Norton

Muskegon, MI  49441

231.737.4943

Hours:

Mon-Thurs 5pm - 10pm

Friday-Saturday 5pm - 11pm

Closed Sunday

www.cfprime.com  

Diva tip:  "The entrance to C.F. Prime is on the west side of the building.  So don't make the mistake of parking on the east side of the building (C.F. Prime's space is adjoining to Pints & Quarts - a sister restaurant), and then having to walk all the way around the building to enter.  Convenient parking is available on the west side; in fact, there's a covered entrance for easy drop-off." 

"If you decide to check out the "Twosday" special at C.F. Prime, be sure to make reservations.  It was a full house when we were there."  

Follow us on Facebook!  http://www.facebook.com/westmichdiningdivas

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.  

The Grand Seafood & Oyster Bar in Grand Haven - Guest Diva Chef Char

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!  

 

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." 

 

Whitefish Pate Appetizer - $11.25   

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."    

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." 

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." 

 

 

 

                     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!"   

 

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.