What Goes Around

From fine-dining restaurants with linen and crystal to casual grab-and-go eateries, Grand Rapids’ chefs wouldn’t consider buying anywhere other than local. It’s easy to find family-owned produce farms, artisanal creameries, organic meat producers and even small-scale honey and maple syrup providers in Michigan, each with a passion for fine flavor and sustainability. It all adds up to a community of restaurateurs exceptionally proud of their menus—and happy to tell you who else is doing it right.

Adriano Moscatelli

Owner, Tre Cugini
122 Monroe Center St NW; 616-235-9339; trecugini.com

Grand Rapids’ premier authentic Italian restaurant serves up local berries and veggies and Great Lakes seafood (plus a delectable house-made mozzarella).

Moscatelli likes: Six.One.Six

Because: “Their emphasis has always been on quality, local food. For people looking for a sophisticated hotel setting and New American cuisine, you can’t go wrong.”

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Justin Dalenberg

Executive Chef, JW Marriott and Six.One.Six
235 Louis Campau NW; 616 242-1448; ilove616.com

Taking its name from Grand Rapids’ area code, Six.One.Six follows the 100-mile rule (serving only ingredients sourced within 100 miles of the restau rant). The menu divulges exactly which orchard, creamery or freshwater stream contributed to your dinner.

Dalenberg likes: The Green Well Gastro Pub

Because: “The Green Well definitely puts Grand Rapids’ best foot forward when it comes to [quality] local ingredients. I’m from Colorado, a big farm-to table state. But I’ve never seen anything like Grand Rapids, where the whole community is committed to local food.”

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Rob Tamburello

General Manager, The Green Well Gastro Pub
924 Cherry St SE; 616-808 3566; thegreenwell.com

In addition to ripe, fresh picked produce and other local ingredients, The Green Well is just as inter ested in other elements of the slow food movement, like environment steward ship and stimulating the local economy.

Tamburello likes: Bistro Bella Vita

Because: “Bistro Bella Vita embodied the local food philosophy 14 years ago, before anyone around here knew what it was. They still epitomize a commitment to quality and have been instrumental in Grand Rapids’ movement toward buying local. But they also take great concern for their staff, and it shows in the level of service.”

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Brad Teachout

General Manager, Bistro Bella Vita
44 Grandville Ave SW; 616-222-4600; bistrobellavita.com

Local and sustainable from its inception in 1997, Bistro Bella Vita was one of Grand Rapids’ first slow food restaurants. It has inspired a community of locavores with its Great Lakes whitefish, organic meats and produce and its firm commitment to recycling.

Teachout likes: San Chez, a Tapas Bistro

Because: “San Chez really relies on local produce. I love their organic hydro ponic vegetables, which are grown locally and on the menu year-round. San Chez also goes so far as to compost and recycle.”

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Cindy Schneider

Co-owner and General Manager, San Chez, a Tapas Bistro
38 Fulton St W; 616-774 8272; sanchezbistro.com

In addition to composting food waste and using only recycled, dye-free paper products, this downtown bistro seeks out small, local growers when they build their menu because it’s the surest way of guaranteeing good flavor.

Schneider likes: Tre Cugini

Because: “Tre Cugini is small, with a beautiful view of Rosa Parks circle. The food is classically Italian. I’m really fond of the calamari, and the Caesar salad is outstanding.”