Courses at the Culinary Institute in Muskegon

Some of our dining adventures are more fun than others and that's exactly how we describe our two-hour luncheon at Courses in Muskegon!  

If you haven't been there, Courses is part of the Culinary Institute and is one part restaurant and one part classroom.  The impeccable service starts the minute you walk in the door.  A student in training immediately asks to take your coat while you receive a glass of water from your server.  If you don't want to read the three-course menu, just look up at the TV screen on the wall and you'll see photos of all the dishes being offered that day.  Another screen offers a view of the kitchen where you can watch your meal being prepared and plated by chefs in training. 

Sharon and Kelle were happy to have a new Diva join us!  Sarah Zysk is a longtime friend of Sharon's and a true foodie.  Sharon and Sarah are part of a committee at Spring Lake Country Club where they get to vote on a new chef for the club after tasting their creative dishes.  What a great committee to serve on!   

Chef Char (WZZM 13 chef) is a 2012 graduate of the Culinary Institute so we invited her to join us for lunch.  Char had an important meeting to attend that day, but she did come back with an offer we can't refuse!  Girls night out cooking class where she is currently teaching at the Kitchen 242 in the Muskegon Farmer's Market.    

Here are a few tips she shared prior to us going to Courses:  "Give consideration to the feature of the day on the menu - it may be a student's creation in back of house, based on the study protein of the week.  The feature dessert is likely to be a baking and pastry intern's creation.  If they are offering side table demonstrations, take it.  The students may be graded on their bananas foster or Caesar salad demonstration during week six or eight of the semester.  Please order the coffee service. It is French Pressed coffee with all sorts of goodies!"   

After lunch was over we just had to tell them we are doing a review.  Our very attentive and personable server, Corrine, sent over Dave Spicher, who is the Food and Beverage Management Instructor and Manager of Courses.  We raved about our whole experience and he asked us to meet creative Chef Micky Johnson.  By 2:15 pm we were on our way out the door when Dave said, "Thank you for making our day." 

The feeling is mutual, Dave!  

Courses is one part restaurant and one part classroom staffed and operated by students from the Culinary Institute of Michigan.  Students learn how to run a kitchen, dining room, and bar in a real-world environment. 

Crab Cake $7 - Roasted red pepper coulis, creole remoulade, napa slaw

Duck Fat Fries $6 - Truffle oil, parmesan, tarragon aioli, chimichurri, rosemary ketchup

Beets And Greens $5 - Frisee, roasted beets, pickled shallot, smoked pecans, orange-ginger vinaigrette

Sarah:  "What a delightful culinary experience I had today at Courses!  It was my first time dining with the Lakeshore Dining Divas, a fun and fascinating group of women!  Although I was aware of the Culinary Institute at Baker College and its many awards, it was my first meal at the restaurant. What a wonderful surprise it was!  Not only was the food and presentation magnificent, the servers and staff went out of their way to please. Wow!

Our First Course selections were Duck Fat Fries and Crab Cake.  The generous portion of fries was served with three sauces – a rich and creamy tarragon aioli, a tantalizing chimichurri and my favorite, a simple and flavorful rosemary ketchup. While the initial order of fries was a little undercooked, our server quickly brought us another order of properly prepared fries.

The fresh, flaky Crab Cake was lightly encrusted and accompanied by a perfect blend of zippy red pepper coulis, creole remoulade and slaw.

My next course was a colorful salad of yellow and red beets on a bed of fresh mixed greens. The perfect blend of flavors in the orange-ginger vinaigrette along with the pickled shallots and spiced pecans added a delightful twist to a flavorful and nutritious dish.

By this time we were all feeling wonderfully full so decided to share our Entrée.  Our server brought two beautifully plated half portions of Pan Roasted Salmon.  The delicate flavor of the salmon was enhanced by the delicious quinoa and fresh pico de gallo.  The real bonus was the “melt in your mouth” jalapeno-mint butter and the amazing little chile threads….a beautiful and flavorful entrée! 

Although we were too full to order one of the scrumptious looking desserts, it is another reason for a return trip.  If you haven’t already experienced the “working classroom” at the Culinary Institute, I would highly recommend it. What a gem we have on the Lakeshore.  My only wish is that they will also be open for dinner so we can enjoy some of the interesting libations from the school of mixology. I’ll be back!"

Cimply Michigan $4 (Spelled with a C!) - Artisan mixed greens, bacon, dried cherries, pear, red onion, goat cheese, blueberry vinaigrette

Pork BBQ $10 - Slow smoked pork shoulder, sweet corn & andouille polenta, braised greens, carolina bbq sauce

Kelle:  "I don't usually have three courses at lunchtime, but came prepared to make room for all of the above.  Actually, I just met Carla Hill at Courses the week before and we both ordered the delicious salmon.  After that I told Sharon this is a must for our next adventure.  Naturally, she was on board!   Everything was outstanding. I would gladly go back and get all of the above again and again.  We had the best two-hour lunch ever!"

Pan Roasted Salmon $9 - Warm quinoa salad, jalapeno-mint butter, fresh pico de gallo, chile threads (Half order)


Sharon:  "The Dining Divas and guest, Sarah Zysk, recently had an outstanding gourmet lunch at Courses, the Culinary Institute of Michigan's restaurant and classroom in the heart of downtown Muskegon.

From the moment we were seated we experienced an exceptionally warm, friendly welcome and professional service.
Our trio opted to enjoy sharing several courses in order to allow as much tasting as possible from many appetizing menu options. We began with Duck Fat Fries with truffle oil, Parmesan and three outstanding sauces: Rosemary Ketchup, Chimichurri and Tarragon Aoili. The presentation was trendy and fun ( a parchment-lined cone-shaped wire rack for the fries) with the three small sauce bowls on the plate. The fries, although delicious, were not crispy enough for us. 

The pleasant Manager, Dave Spicher, joined our conversation and insisted upon sending us a new order!  The second batch was a bit better but still not as crispy as they should have been. With that, the Executive Chef Chris Sowa joined us, aware of the conversation, and explained that they were having issues with their existing shipment of potatoes not frying up correctly. Hopefully the problem has been solved!

We also tasted the Crab Cake with Roasted Red Pepper Coulis, Creole Remoulade , Napa Slaw garnish and a generous amount of real crabmeat with no filler which can often be the case.  Again, the presentation and combination of flavors  and textures was excellent and delicious.

Sarah and I shared the Pan-Roasted Salmon on warm Quinoa Salad, Jalapeño-Mint butter melting into the fish, and topped with fresh Pico de Gallo and Chili Threads. The combination of flavors, textures and fresh salmon made his dish a winner!
What a delightful lunch experience from beginning to end, including the fun coffee condiments offered. The food and service was outstanding and it certainly appears that Courses is doing a stellar job as yet another downtown treasure!"

French Press Coffee

Chef Micky Johnson

Courses
336 W Clay Avenue
Muskegon, MI  49440


 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 dining experience we encounter.  Perhaps on any other occasion, they may differ.  Our dining experience is entirely at our own expense and not covered by the Grand Haven Tribune or any dining establishment.  

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Sandy Point Beach House with Guest Divo Doug Tjapkes

The Divas decided to end 2016 by inviting a local icon as our Guest Divo for a special occasion! 

We know Doug enjoys an occasional glass of red wine so the Divas presented him with a bottle of Jayson Cabernet Sauvignon that we graciously received from the wine cellar of Scott Pranger in Spring Lake. 

Doug Tjapkes, founder of Humanity for Prisoners in Grand Haven, turned 80 years old on November 11th and we couldn't resist having our own little celebration with Doug and his lovely wife, Marcia.  

He once mentioned how much he enjoys dining at the Sandy Point Beach House, so we made sure to reserve a table on a Monday night.  Since there weren't a lot of people out that night, we took advantage of setting the table exactly to our liking.  Diva Sharon Bedford (owner of Edible Art Catering) got busy moving the table, chairs, and place settings around to cozily accommodate our small party of five.  

Since Doug is a pretty special guy to many, there had already been a big birthday party in town with well over 100 people that Doug has known over the course of his lifetime and THREE different careers.  Yes, Doug is well into his third career at 80 years old!  Doug founded Humanity for Prisoners over 15 years ago along with close friend, Maurice Carter, who spent many years in prison for a crime he didn't commit.  Doug details his journey into the criminal justice system as an advocate for Maurice in his book, Sweet Freedom. 

Here's what Doug told us about HFP.   "We are the only agency in the state that focuses ONLY on one-to-one assistance for prisoners.  With compassion for Michigan's imprisoned, HFP provides, promotes and ensures---with strategic partnerships---personalized, problem-solving services for incarcerated persons in order to alleviate suffering beyond the just administration of their sentences."   

We started out with a scrumptious House Smoked Halibut Pate with mixed cheeses and House Crisps.  It was incredibly yummy and enjoyed by everyone.  Our entree choices included: 



 

Tuna Tacos - $16 - Blackened Yellow Fin Tuna (Thunnus albacares), Slaw, Pico de Gallo, Creme Fraiche 

Bari:  "I always enjoy hearing about the ongoing work of HFP since it's a unique one-of-a-kind organization that meets a specific need in the state of Michigan.  It was a pleasure sharing a meal with Doug and Marcia and celebrating Doug's milestone birthday.  

We always make the best of our dining adventures whether we are crazy about a meal or not.  I ordered the tacos and couldn't help but admire the fabulous presentation.  But, I'm not sure I would order them next time since I barely tasted any fish, the part I was most looking forward to.  Like the others, I had my eye on the decadent carrot cake we picked up for Doug's birthday and enjoyed it down to the last bite!" 

Doug's Breaded Whitefish was the special that evening!   

Coffee Braised Short Ribs - $22
Cabernet Glace, Whipped Yukon Gold Potatoes, Fresh Veggies

Sharon:  "After our delicious appetizer, I ordered the Roasted Beet salad with mixed greens, shaved onion, Yukon crisps and champagne vinaigrette.  It was delicious and beautifully garnished.  My entree, the Coffee Braised Short Ribs, was somewhat disappointing.  The short ribs served in a trendy black mini casserole appeared and tasted like a tender pot roast with a Stroganoff sauce and in no way resembled a dark, rich Cabernet sauce.  The Yukon Gold mashed potatoes and roasted carrots were very tasty, but needed some sort of garnish.  It just made me eager to wrap my lips around the rich, beautiful carrot cake!"  

Kelle:  "Like Sharon, I ordered the short ribs, too.  I love short ribs and pictured something completely different arriving on my plate.  Sharon and I were caught off guard with what looked and tasted exactly like pot roast with gravy.  It tasted fine, but wasn't what we thought we were getting.  We couldn't help but wonder if they ran out of ribs and substituted with a pot roast.  They mentioned being out of a few entree choices after the weekend.  Last summer I had one of their gourmet burgers they are known for and highly recommend them!"  

The Divas delighted Doug with this homemade Carrot Cake from the mother-daughter team at Elegance of the Seasons in downtown Grand Haven!  

Great community event coming up soon with HFP!  

Sandy Point Beach House

7175 Lakeshore Drive

West Olive, MI  49460

www.sandypointbeachhouse.com
Check out the music and events calendar on their website!

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 dining experience we encounter.  Perhaps on any other occasion, they may differ.  Our dining experience is entirely at our own expense and not covered by the Grand Haven Tribune or any dining establishment.  

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Se4sons Gastropub in Muskegon Country Club - Diva Bari's Birthday!

The Lakeshore Dining Divas chose an exceptionally memorable date for our September dining adventure - Wednesday, September 7.  Why is this such a special day?  

Because it's Diva Bari Johnson's birthday!  So, where should we go to celebrate Bari's OMG birthday?

The Divas have talked for months about trying the Se4sons Gastropub at Muskegon Country Club, so we all agreed that this was the perfect opportunity!  A gastropub, according to its website, is a pub that specializes in high-quality food, beer, wine, and cocktails.  The Se4sons Gastropub is open to the public; you do not need to be a member of Muskegon Country Club to enjoy lunch or dinner there.

The weather that evening was threatening. Rain clouds loomed on the western horizon.  Nevertheless, when we arrived at MCC, we were greeted with a scene on Muskegon Lake reminiscent of a Manet painting--about 30 sailboats floating on the water for a night of races. It was probably Muskegon Yacht Club’s Wednesday night races.

Although the sky was growing steadily darker and gloomier, we opted to sit on the outdoor patio as we feasted on Burrata and the Bread & Butter Bomb as pre-dinner shared plates.  The menu described the Burrata as "creamy fresh mozzarella cheese, sliced tomatoes, cherry tomatoes, fresh basil, cracked black pepper, fleur de sel, olive oil, sherry vinegar, and warm bread."  The mozzarella was gooey and yummy; red, yellow and green heirloom tomatoes were a colorful treat, and the basil leafy-fresh. Really good!  

The Burrata $11

The Bread & Butter Bomb ($5), described as a “mini hodgepodge sourdough loaf, checkerboard cut and loaded with roasted garlic, Parmesan and shallot butter,” is absolutely delicious.  It's likely a cardiologist's nightmare or maybe dream. 

Bread & Butter Bomb ($5)

When raindrops started to fall, we gave up our magnificent view to stay dry.  So we moved indoors for dinner. The Gastropub offers a mix of seating options at the bar, booths and tables.  It's a fun, upbeat atmosphere with huge windows overlooking the golf course.

Bari Johnson's OMG Birthday celebration!

"What a wonderful way to celebrate my actual birthday because I’d already begun the celebration! And, let the celebration continue.... One of my go-to celebratory drinks is a vodka martini, dirty ($9) with extra blue cheese olives. The martini was excellent; however, the extra olives amounted to only two--not nearly enough. I was excited to try their Burrata since I hadn’t seen it on a menu around here. Nancy described it well. My only disappointment: it wasn’t as creamy as I expected. Regardless, it was quite yummy. Now it’s on to the decadent Bread & Butter Bomb, which was “the bomb”! (Decadent almost doesn’t describe it does it, Krystal George?) It could easily be a meal with soup and/or salad added to it. 

Actually, their menu of shared plates looks wonderful. I’d like to return to try more: Buffalo Sprouts ($3), Zucchini and Crab Tots ($11), Lobster Fritters ($14), Crispy Avocado ($9), Coconut Shrimp ($10) among others.

Lake Perch ($22)

There were many delicious sounding soups and salads, entrees, and sandwiches from which to choose. I decided on the Lake Perch ($22) described as follows: “drakes dusted and flash fried lake perch, french fries, coleslaw, house tarter, lemons.” It arrived in a basket lined with newspaper-like paper. The perch was very good, although I didn’t expect flash fried would be quite so greasy. The tartar sauce was a good companion to the perch, and the crispy fries came as I ordered them. Finally, the coleslaw was creamy and nice. 

Bari's birthday rum cake by Ellen Vonesh of Desserts by Design in Grand Haven

The Se4sons Gastropub staff was very nice to cut my birthday rum cake made by Ellen Vonesh of Desserts by Design in Grand Haven. A martini glass topped the fun cake with a faux dirty martini in it. Although we were all nicely full, we enjoyed the cake. I think there was a chorus of “Happy Birthday” also. Thanks to one and all for a delightful birthday evening!"

Sharon  "I enjoyed a delicious vodka martini ($9) with our outstanding appetizers. I thought the Bread and Butter Bomb was about the most decadent and yummy appetizer ever to touch my lips! Just the right amount of butter, garlic and cheese. The Bomb is killer and could be my entire meal. The Burrata was heavenly as well: creamy perfection on a perfectly toasted baguette. 

Mamma Muccie's Linguine ($16)

After perusing the wonderful menu, I decided on the Mamma Muccie's Linguine ($16) described as “garlic-parsley linguine with lemon-caper cream, zucchini, summer squash, gourmet mushrooms,arugula, shaved parmesan” topped off with grilled shrimp ($10). I requested the vegetables be on the side; they graciously honored that request. Ithought the pasta dish delicious and interesting with a creamy lemon caper sauce that I thought could be lighter, vegetables sautéed perfectly--tender-crisp. I enjoyed a glass of Poppy Chardonnay ($7.50), which worked beautifully with the rich pasta dish."

Kelle  "I missed Bari's big birthday party the previous Saturday since I was in Aspen that weekend for a music festival at Snowmass.  So I told Bari that I think the Diva's need to celebrate with her on her actual birthday (7th) and she gets to pick the place.  I was happy she chose MCC.  I was there for the first time over the summer and really enjoyed sitting on the deck and watching the sailboat races.  What a view!  It's almost equally nice inside (almost!) with the view of the golf course, too. We were fortunate to have both views that night with appetizers on the deck and our entree inside.  

On this occassion, Otto’s Chicken Risotto ($24) caught my eye. It’s described as “pan-seared local chicken breast, with slow cooked freekeh, goat cheese, cauliflower, summer squash, zucchini, radish, and crispy shallots. Bari told me that freekeh is an ancient cereal grain made of wheat.  The whole meal looked and tasted healthy with all the veggies and protein.  I couldn't help but steal a few glances at our Mystery Diva's scallops since it looked divinely delicious.    


 

Otto's Chicken Risotto ($24)

Nancy  "I ordered a glass of the J. Lohr Cabernet ($7.50) before dinner.  For my entree, I decided to try Chef Sean's award-winning baby back ribs, which are smothered in an interesting pomegranate BBQ sauce.  The ribs were moist and tender.  A half-rack is $18 and a full rack is $26. They served the ribs with whipped garlic potatoes, which I guessed would be nothing special, but were light, fluffy and delicious;and a combination of green and yellow string beans.

Chef Sean's award-winning baby back ribs ($18)

Mystery Diva  "I decided to order from the special menu and glad I did since my meal was simply amazing.  I chose the “Pan Seared and Maple-Glazed Sea Scallops, Creamy Boursin-Blue Corn Grits, Carmelized Onions, Peppers, Bacon, Steamed Asparagus ($31)."

Pan Seared Sea Scallops ($31)

Executive Chef Sean Marr

Executive Chef Sean Marr, formally from Spring Lake Country Club, came out to greet us. He shared his favorite menu items, almost the entire menu actually, making our decisions even more difficult. We enjoyed his recommendations. And, he had no idea we were there to do a Dining Diva review! 

 The Se4sons Gastropub 

2801 Lakeshore Drive, Muskegon MI 49441

231.759.3405

Se4sons.net

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 dining experience we encounter.  Perhaps on any other occasion, they may differ.  Our dining experience is entirely at our own expense and not covered by the Grand Haven Tribune or any dining establishment.

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Phil's Bar & Grille in Saugatuck with Guest Diva Kim Advent

Phil's Bar & Grille

For our July dining adventure, the Divas chose Phil’s Bar & Grille in Saugatuck, accompanied by Sharon’s granddaughters, Megan (16 years) and Katherine (14 years). The two girls were in town visiting from South Lyon, Michigan, and were anxious to spend a few days of fun with “Nons” in West Michigan. Since they love to shop and had not been to Saugatuck, Sharon thought this would be a memorable adventure. Plus, we thought, the girls (who love good food!) were well-poised to provide a teen perspective on menu items for readers.

We also invited Kim Advent to join us.  A lovely, well-informed and very dedicated professional woman, Kim is Founder/President of Avanti Wellness with CMI Abasto in Argentina.  

Phil’s doesn’t take reservations, so Sharon arrived early to reserve a table since we were a party of six.  From the outside looking in, Phil’s appears small with a tiny patio filled with diners. When we walked in, Bari was reminded of the opening line of “Big Spender” from the musical Sweet Charity: “The minute I walked in the joint . . . . “   While Phil’s definitely isn’t a “joint,” it’s a small, dimly lit, crowded, noisy place with people dining both inside and outside, and waiting at and around the bar – which was where we found Sharon. 

We gathered in the bar area, waiting for our table – or tables (plural), as it turned out. One of the things we couldn’t help but notice in the frenzy of a busy Thursday night, was the hostess’s lack of enthusiasm as she interacted with us. (Yes, it was busy… but heck!  This is Saugatuck and it’s summertime!)

We had a lot of fun looking over the menu and discussing everyone’s dining interests while trying to make up our minds. Of course, our server – who was very pleasant and engaging – said that everything was good.  We ordered an appetizer to share that was yummy – the Goat Cheese Croquette ($10), which the menu describes as “Warm goat cheese, Romesco sauce, toasted almonds and scallions, served w/toast points and drizzled with truffle oil.”  We all loved it!!  Nice combo of flavors!!

Sharon Bedford

Sharon arrived at 5:30 p.m. to try and secure a table. She greeted us with a smile and a Moscow Mule in a chilled copper mug.  Her two granddaughters were out shopping until our tables were ready.  

Kelle Lynn (left) & Kim Advent

As founder/President of Avanti, Kim with her partner Luis, spend several months a year in Holland, MI, representing CMI Abasto, a wellness center in Buenos Aires, Argentina.  

When Kelle Lynn made a trip to Buenos Aires a few years ago to write a three-story series on young adults from Holland who were being treated for heroin addiction at CMI Abasto, she met Kim, and had the opportunity to tour their center.

While CMI Abasto isn't a rehabilitation center, it has a very unique treatment program for substance abuse, depression, and other disorders. Through their combined medical and philosophical approach, the staff and coaches, respectively, use an individualized method that is completely tailored to each person.

With opioid addiction becoming a nationwide epidemic, taking the lives of so many young people today, we are glad to know the center is making a positive difference. It is their belief that many people suffer with addiction issues based on having low self-esteem or no vision for their life.  

The staff there believe addiction is treatable - not a disease, and a consequence of ones own bad choices. Once deep rooted issues are dealt with, a path to a happy and successful life can begin.

​​Because this program has gained popularity in the past few years, Brent Ashcroft of "WZZM TV-13" has produced three documentaries on the young adults who have completed the treatment at CMI Abasto and returned to living successful lives without the use of drugs. He had just completed a production about a young Holland woman's recovery from an almost fatal descent into heroin addiction, so we were lucky to steal Kim away for an update and to enjoy a meal!

Sharon:  "My granddaughters love to shop and had not been to Saugatuck, so I thought this would be a perfect outing for them. The Diva Review had been planned for that evening in Saugatuck at Phil's for some time and knowing how much my girls love good food, I decided it would be fun to get a teen perspective on a few menu items. I cannot believe how they took right to it and did  a beautiful job of writing reviews about their salads and entrees!  And they were seated separately, which I'm certain they loved!

In addition, I really enjoyed meeting Kim, our guest for the evening. She kept me on the edge of my chair telling about their work in Argentina with their wellness center. A lovely, dedicated and well informed lady!  

The Lake Perch ($22) was both perfectly sized and cooked absolutely beautifully...lightly dusted and flash fried.  Although it was served with (very tasty!) redskin mashed potatoes, I think I might have preferred a few crispy French fries on the side.  The house-made, well-seasoned tartar sauce was a delicious addition to the perch.  I also enjoyed a perfectly mixed Moscow Mule in a chilled copper mug at the bar before dinner, and beautiful Pinot Gris with dinner." 

Kelle: "I've never been to Phil's Bar & Grille and was looking forward to being in Saugatuck with all the fun summer energy.  The streets were packed and we felt fortunate to find a fairly close parking spot.  I guess there are more "early diners" than we expected since we thought Sharon's early arrival time would secure us a nice table right away.  However, I didn't think the wait was too bad, but the hostess said it would have been a lot longer had we tried to seat all six of us together.  

In my opinion, the appetizer was the best part of the whole meal!  I read the menu over several times and finally decided on the Lobster Cobb Salad ($18) with lobster tail meat, crumbled gorgonzola, fresh avocado, bacon, tomatoes and hard-boiled egg served atop of mixed greens with your choice of dressing.  The salad was satisfying, but a bit of a let-down at the same time.  I anticipated a bigger salad and a lot more lobster meat for the entree price.  As always, we enjoyed our evening and especially everything we learned from our Guest." 

Bari:  "I ordered a dirty vodka martini up w/ extra olives. (I was celebrating the good news of the healing of my broken arm and I wasn’t driving!) The martini was good, even without the extra olives. I don’t recall the price… maybe $9? 

Unfortunately, as we were being seated, my umbrella knocked over my barely touched martini! Yikes!  What a mess getting everything on the table wet and then needing to be replaced. The surprise for me was there was no offer of replacing my martini,so I went to the bar myself to reorder one. When asked about the cost, the bartender said it would be on my bill, which it was (in contrast to my experience in the past when a spilled drink has been comped).  

My entrée choice was Fish Tacos, described as follows: “Beer battered and flash fried Cod filets wrapped in your choice of corn or flour tortillas (my choice) with avocado, cabbage and our home made fresh salsa topped a light lime-yogurt sauce. Served with tortilla chips. $10.50. Substitute Spiced Rubbed Ahi Tuna (Seared Rare) (my choice)... $17.50.”  To my surprise, the plate arrived without anything being wrapped in the tortillas. (Nowhere did it say I needed to be the taco assembler.)  When put together, the tacos were definitely tasty, particularly served with the tuna and the yogurt sauce. The salsa was ok, as were the chips (nothing special). I’m a red wine fan so I ordered the Force of Nature Zinfandel ($12.50), which was very nice. We didn’t order dessert to share, for a change. However, we were “treated” to a plate with three cups of animal cookies on it. Cute!"

Kim:  "I'm very grateful for the opportunity to enjoy an evening out with the Dining Divas.  Kelle and I have known each other for a few years and I was happy to meet the other Divas.  When I heard we were going to Phil's,  I remembered a few of my Holland friends telling me that Phil's was known for their chicken.  However, when I asked the server about it, she said she wasn't aware of that.  Well, I ordered the broasted chicken that comes with 2 pieces for $9.00 served with a tiny portion of coleslaw and potato wedges.   I'd go back again, but there are a few other places in Saugatuck I'd like to try, too.  

Complimentary animal crackers for dessert!

Katherine & Megan

Katherine:  "The menu was a little deceiving when it came to this dish. It was advertised as "chicken, bacon, corn and roasted tomatoes, sautéed with almond-asparagus pesto and chicken stock tossed with rigatoni pasta, finished with Parmesan cheese and spicy red pepper flakes." The actual sauce did not remind me of a pesto; instead, it was very acidic with strong notes of white wine and lemon. The pasta, however, was cooked beautifully to a perfect al dente texture! So, while it was portrayed on the menu as a hearty pesto dish, it was actually quite light and lemony.  Although I probably wouldn’t order it again (a little too acidic), the wait staff was extremely kind and helpful."

Megan:  "As one of only two vegetarian entrees on the menu, I had high hopes for the scallop pad Thai made without scallops (which drops the price from $27 to $16). After a very short period of waiting, I received a fairly small portion. This dish included rice noodles that were slightly chewy but not too limp, along with shiitake mushrooms and broccolini. Although fresh, the broccolini was somewhat oily and tasted as though it had been cooked separately. The dish had a side of spicy, finely chopped peanuts that were very salty and complimented it well, along with a lime wedge. I ordered mine without roasted red pepper and egg, as well. Overall, this dish possessed a classic pad Thai taste with a modern, fresh addition of broccolini. And the Divas greatly enjoyed the vibrant flavors of the lime and broccolini.

I ordered a house salad, expecting a typical side dish: a simple mix of iceberg, romaine, and a few leafy greens added in. However, I was served a heaping pile of fresh spinach, arugula, and dark greens! This salad was incredibly fresh and the perfect starter, and was also a reasonably large size. The garbanzo beans, which didn’t taste as though they had been scooped out of a can and onto the plate, along with salted sunflower seeds and tomato were a perfect addition to the crisp and fresh leaves. The balsamic vinaigrette was also very flavorful and not too acidic or overpowering. Overall, for only $4 (or $3.50 added to an entree), this salad was bursting with freshness and satisfying flavor and the dish was quickly empty.

The service was excellent and very quick. The wait staff was remarkably friendly and engaging, as well as quick on their feet,despite the restaurant's small size."

Phil's Bar & Grille

215 Butler Street

Saugatuck, MI

(269) 857.1555 

  

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 dining experience we encounter.  Perhaps on any other occasion, they may differ.  Our dining experience is entirely at our own expense and not covered by the Grand Haven Tribune or any dining establishment.

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