OTR Destination: GR Part 2 of 3. The Leonard at Logan House; The Wealthy Theatre; The Winchester
I had some errands to run and with my check-in time not until 3PM, I had time to cross off some overdue tasks that have been nagging me. I’m not a shopper. In fact, I avoid shopping, for almost everything except groceries, like the plague. I left the downtown area and ventured over to 28th street: The Mall and Mall adjacent big box shopping district. With most people taking a snow day, my shopping venture was completed relatively quick; leaving me with time for lunch.
On the perimeter of the mall, I caught a Michigan-owned restaurant that caught my interest. That was the last moment I was excited about the eatery. Bad food, a confusing atmosphere with moments of conflict, and poor service; I can see why Grand Rapidians have banished this establishment to the mall area. I make it a policy to not reveal these places by name but when comparing notes with locals, they noted that I should have consulted them first; a mild blemish on an otherwise great day.
Back in the car, I headed to the official night sleep of the Made in Michigan Movement for this trip: The Leonard at Logan House (440 Logan Street, Grand Rapids, MI 49503) in the Heritage Hill district. Heritage Hill is a web of diversity in architecture, economics and lifestyle though united in thought that Heritage Hill is collectively “home.” It straddles old and new and rings of classical with contemporary. It’s conservative with stringent rules regarding maintenance and upkeep to carefully preserve its appeal yet progressive with the willingness of a community to work together to create a genuine quality of life.
I choose to stay at bed and breakfasts versus hotels. The prices are virtually comparable but a stay at a bed and breakfast supports a local business owner. Further, I feel my accommodations and service levels are substantially better because you typically deal with the owner directly. For me, supporting and buying local is a commitment that goes well beyond the grocery store.
The Leonard at Logan House is a relative new comer to the bed and breakfast circuit in West Michigan. This fully renovated, 7,000+ square foot English style charmer was built in 1914 in the home-stretch of the Edwardian architectural era leaning more towards the Arts & Crafts style. You’ll note the extensive flat stucco exterior in its simplicity and large sloping roof. It’s a clean look with the emphasis on the craftsmanship; ceilings are high and rooms are spacious. Before you become impressed with my explanation, I admit, I had to read up on this to better understand it; that and I watch a lot of This Old House on PBS. It truly is a classic with kudos going to the management group for capturing the purity of what needed to be retained without making it a museum. It’s not a total throwback though. The kitchen is a modern masterpiece with top-of-the-line appliances and enough roominess to entertain (which is relatively frequent here.) In fact, entertaining and self use of the kitchen is encouraged. The Leonard at Logan House is very conscientious of their guests and truly insists on making your stay more like home; make a fire, have coffee whenever and yes, sit on the furniture. Further, it is also one of the few bed and breakfasts that encourage bringing the family to stay. There is a charming, private, two-bedroom wing dedicated for this purpose. Our hosts noted that the walls are so thick, you typically cannot hear others in the house; a feature with functionality. You’ll note, I’m referring to snoring, talking, and television usage (please remove your minds from the gutter.)
With seven bedrooms on the second floor to choose from, I elected to stay in The Princess Cecille room. This is the second largest bedroom in the home and was indeed spacious; it was bigger than my first condo. I find a soft yellow interior soothing so for me this was a no-brainer. Each room has a private full bath; a shower and an oversized relaxation tub in this room was a plus. It should also be noted that each room is connected by thick doors if you ever choose to turn your stay into adjoining suites. This was a typical feature of the time period to allow family members in various stages of undress an opportunity to move throughout the home without being dubbed “indecent.” It also allowed maids and servants to move about without being detected.
After a hot shower, it was time to get dressed. I was headed to The Wealthy Theater (1130 Wealthy Street SE. Grand Rapids, MI 49506) to take part in a panel discussion with other Michigan business owners who also promote Michigan. The Wealthy Theater is a multi-purpose venue. They host everything from church groups, live music, small-stage theater, and show movie classics on the big screen. The original Batman movie, with Adam West, was playing after our event.
The theme of the panel discussion was “Touting Michigan” and was hosted by Rapid Growth MediaRapid Growth Media and moderated by Jennifer Pascua of WZZM. Rapid Growth Media invited us for the purpose of sharing what the Made in Michigan Movement does to accomplish our mission. I enjoyed meeting my peers; some I’ve had the pleasure of meeting before and with the others, I kindled a new relationship. The underlying theme here was that it is people, not politicians, who are making the greatest change in our state. The theater had a couple hundred guests who also contributed to the discussion with their questions and comments. Meeting people from Facebook and Twitter is really enjoyable while listening to the public is one of the best parts of this entire experience. People are generally honest and willing to speak their mind. I find it refreshing and inspiring.
The Winchester (648 Wealthy Street SE, Grand Rapids, MI 49053.) I enjoyed a glass of Traverse area Riesling. The menu is incredibly original and playful with many accents and ingredients supplied by local farms and suppliers such as Farm Country Cheese House, Sobie Meats, and Mud Lake Farm. I thoroughly enjoy Michigan establishments that strongly support other Michigan businesses. I must note that portions were generous while prices were very moderate and worth every penny. I ordered the Tavern Burger which consists of locally grown beef, local cheddar and an onion stack on French bread. I took my time with this gem and enjoyed every bite. The homemade potato chips were a pleasant compliment and the pickle cool and crisp. The Winchester has been officially added to my Michigan Gastronomic Top 10 for best burger.
I adjourned to my quarters at The Leonard as I had notes to prepare from this enjoyable evening and an early interview on Wood Radio the next day. The co-owner and innkeeper on duty, Paul DeVos, had a fire going in the main parlor’s fireplace. I bid him a good night and looked forward to my interview with him in the morning.
Part 3 of 3 is the next and final installment in this Grand Rapids series. Follow this to read closing notes on The Leonard at Logan House, The Green Well Gastro Pub and Crunchy’s.
OTR Destination: GR Part 1 of 3. Downtown GR; GR Art Museum and Lots of Coffee.
It was time to reach out beyond SE Michigan again. We had just launched the official press release for The Michigan Experience and it was time to spread the good news. In addition, we had been invited by Rapid Growth Media to partake in a panel discussion in Grand Rapids. This is one of six trips I have scheduled out to West Michigan in 2010. I kissed my wife and son, packed the night before, and hit the road at 4:30AM. We were expecting serious snowfall across the entire state. When it was all said and done, Grand Rapids was hit with 10-12 inches; a decent drop by most standards.
The early departure was great. The roads were still dry and traffic virtually absent. I held out on my morning coffee and figured a stop in Okemos for a café au lait at the Biggby on Okemos Road would do me right. However, after getting heavily involved in The Big Lebowski soundtrack, I over shot the exit and didn’t get my coffee until the next Biggby in Portland, MI. (1462 E. Grand River Portland, MI 48875) This Biggby was different, in that it was in-store counter versus the independent, free-standing store. However, consistent throughout the franchise, servers were attentive and friendly (even that early in the morning.) By my official count, this was the 21st individual Biggby I have enjoyed a quality cup of joe. On this particular day, coffee was the fuel of choice.
The snow started to really fall as I approached US-131. As I pulled on to Ottawa, just minutes later, the traffic report from WOOD Radio noted 21 accidents around the greater Grand Rapids area. However, I was in downtown Grand Rapids with a company credit card and time to spare.
My first stop of the morning was at San Chez Café. (38 W Fulton St, Grand Rapids, MI 49503) I noted my satisfaction of San Chez Cafe in a previous On the Road segment but I like to revisit a place and give it my “fluke test.” San Chez Café is anything but a fluke but rather it defines consistency, originality, value, commitment and quality. Some places do breakfast; San Chez Café does breakfast right. It was early and the place was nearly empty; the whole downtown area was nearly empty. People were stuck on the expressway or staying home for school cancellations. No worry though as a pillar of my “fluke test” tries a restaurant and its service when the customer volume is low. Good and bad service cost exactly the same price. More places than not are guilty of poor service when they have a chance to shine. Clearly, the employees at San Chez Café get it.
My server was a young man named Derek. Friendly and knowledgeable, I left my order up to him with the stipulation that neither pancakes, French toast or the Bloody Mary Hash could be served. The first two I just don’t care for and the latter is phenomenal; I just ordered it the last time I was there. Upon finishing my second cup of coffee of the day, Derek brought me the Berry Breakfast Risotto and the Breakfast Wrap. The Risotto is a happy play on rice pudding with a fresh berry medley and whipped crème. I could easily see how someone could order this every time. I enjoyed the complimenting tastes and textures but the magic for me was the Breakfast Wrap. This was trio of spicy black bean cakes, chicken, and bacon with perfectly scrambled eggs and cheese all rolled neatly in a lavash flat bread. The harissa sour cream offered a spicy yet cool addition to the flavor free-for-all happening here. Two people of average appetite could easily enjoy this. Great food, great prices and great service.
The day was young and I had, what seemed like, an entire downtown to myself. I decided to walk for awhile and enjoy what normally, weather permitting, would be a bustling center of commerce. I, at the encouragement of my wife, am always looking for ways to become culturally enriched. It was a brisk walk to the Grand Rapids Art Museum (10 Monroe Center, Grand Rapids, MI 49503) where I entered from the snow swept sidewalks. The museum just opened and, like a VIP, I had the entire place to myself. It was quiet and peaceful; a place for me to wind down from the road, stay out of the elements and generally just relax. I enjoy art museums, although without my wife’s knowledge and careful explanations, I must admit that I’m often lost, particularly, when it comes to contemporary art. I do enjoy the tranquility of the environment and admire the talent of the artists’ hands. The works included known American contemporary artists Mathias Alten, Childe Hasam and Andy Warhol. 
My favorites were the Robert Henri piece Portrait of Gertrude Kaska and the Gordon Parks photograph American Gothic. The museum also offers works from Picasso and Dali while dedicating a section to West Michigan artists. Something to note: Ran Ortner’s Open Water no. 24 is on display. Ortner took 1st Place in the 2009 Artprize competition. Finally, I took time to look at the extensive Calder art and jewelry on display. The jewelry included hand forged items of brass, silver and gold and ranging from necklaces, bracelets and earrings.
The thirst for beverage drove me across the street from the museum to Madcap Coffee Company (98 Monroe Center NW, Grand Rapids, MI 49503) in the coffee district (there are five coffee shops that I counted.) Derek, the server from San Chez Café, noted that San Chez Café carries this local roast on special occasions and is worth the visit. Madcap is simple in layout as a retail store. There are tables, chairs, a service area, and a vent pipe running up through the floor and ceiling; no log cabin accents, no gimmicks and no mermaids; just great coffee and a clean place to enjoy it. The vent pipe that I mentioned leads to the roaster in the basement. Photo courtesy of rapidgrowthmedia.com
Madcap is a fine blend of capitalism and compassion. While they are a for-profit company, they take an integrity-based approach to their industry long noted for its predator-prey relationship with third-world coffee growers. They have direct relationships with the coffee growers cutting out the middlemen in the distribution system. This allows the farmer to earn a sustainable wage without necessarily driving the retail price through the roof. This practice epitomizes the “fair-trade” concept. I enjoyed a cup of Chapadao de Ferro from Brazil based on the recommendation of the earthy manager Ryan; a true gentlemen and faithful student of the coffee arts. I’ll spare you my barista-style notes as I don’t pretend to know much about acidity, earth elements, or fire. I do know a great cup of coffee when I have one though and Madcap delivers the goods at a truly reasonable price. Where do coffee aficionados go for coffee in West Michigan? They come here. Calling this cup gourmet unfairly puts it in a box. It’s simply a premium product.
I still had one final stop to make in downtown Grand Rapids. A loyal friend and follower of the Made in Michigan Movement on Twitter (@BiggbyDwtnGR,) routinely asks me to stop by when I’m in town. Steve is the owner of the Biggby (146 Monroe Center NW, Grand Rapids, MI 49503) in the central downtown area. Coincidentally, I visited one of Steve’s other stores (Portland) earlier in the day without knowing. Having to pass on a fifth cup of coffee, I opted for some freshly-brewed ice-tea and some quality conversation with the lovely woman who was working the store as well as a couple dedicated customers. They were kind enough to shed light on West Michigan culture for me. We discussed differences within the culture and West Michigan heritage. Further, we discussed the differences between West Michigan and Southeast Michigan and how the two economies can better work together. The ideas were insightful and laced with optimism. We all agreed that Michigan’s greatest resource is her people, regardless of geography. BTW, if you’re keeping score, this was the 22nd Biggby I have visited.
Part 2 of 3 is the next installment in this Grand Rapids series. Follow this to read my take on The Leonard at Logan House, The Wealthy Theater, and The Winchester.
OTR Destination: GR Part IV. Festival and The Cottage
Sunday morning came all too quickly but we still had one item on the agenda. However, that matter wasn’t until 11:00AM. We decided an early departure from Peaches would give us a little time to walk around the still sleepy downtown area and pick a few places for our next visit.
In love with the free street parking on Sundays, we were able to secure a spot right in front of HopCat, a well respected bar and microbrewery that came highly touted by our host Jane and our many readers. Great because that’s where our 11 o’clock was. However, we were a shade early and ready for a stroll. The clean, downtown area has several renovation projects underway which tell me that forward thinking and visions for the future are at work as the classic parts of town look to reinvent themselves with eateries, boutiques, and places to relax. I think that GR should consider changing its motto to Conservative Yet Cool.
We came upon San Chez Bistro, where we had a magnificent experience two days prior. We reminisce for a moment and see the connected San Chez Café is open and abuzz. I would do tapas at 9:45 in the morning. I’m already hooked as I figure that if the quality is remotely close to the Bistro’s then our day is off to a fine start.
We are once again greeted with promptness and politeness. Similar to the bistro, the colors are vibrant and alive; plenty of orange, blue, and purple. The walls alone seem to greet you with their happiness. Our server and her young trainee were speedy though never pushy. I rate these qualities very high in a café and they ring consistent with the San Chez family. A venture I had just a week prior offered me a waitress who smelled like an ashtray and was seemingly allergic to a coffee refill. San Chez clearly has a high standard for their business. People of GR, please be grateful for this duo of downtown gems.
The menu has relatively classic breakfast fare but with the San Chez signature touches to them. There is ingenuity as well with dishes like the Feijoada Chili Skillet, Breakfast Nachos, and a Stuffed Pablano Pepper. Lynn is a gal of the classics and orders the Traditional Breakfast while I throw caution to the wind and tell our servers to order for me; fingers crossed it wasn’t French Toast. When you gamble, you just never know. The order was underway and I’m taking it all in with an enormous cup of delicious, fresh and hot cup of joe. The skillet dishes all appear to be popular with the morning crowd. Our kind server noted that the ingredients are mostly local and of the highest quality. With that in mind, you would assume the prices would be lofty but truly the prices are incredible and no more than a Bob Evans or a Dennys. Dishes ranged from $2.25 to $8.95 and portions generous.
Our food arrives and Lynn’s plate is as she specifically ordered it. The bacon is meaty and cooked right. The toast appears homemade or at least local which is accompanied with a homemade preserve. It was good. Our servers tested my bravery and brought me a house specialty known as Bloody Mary Hash. This is skirt steak marinated in a house Bloody Mary recipe with peppers, potatoes, and onions in a mojo sauce. Two fluffy, scrambled eggs were off to the side and the toast was perfect. The youthful duet was kind enough to add a side of the mojo sauce which I quickly topped my potatoes with. It was more than plenty which guaranteed to hold me well through lunch. San Chez has delivered once again.
Lynn and I cap the hearty breakfast off with the second half of our stroll to prevent getting “food-logged.” It’s nice to see a revival in classic parts of a town. The fusion of vintage and modern is a way to hold on to the past and move forward at the same time. It really works.
Right at eleven bells we arrive at HopCat for the GR launch party for Randy’s Granola. I feel like a friend as I was able to attend their Detroit launch as well. This time it’s business. HopCat is very much like the aforementioned classic and cool. It’s classy with wooden décor, arches, and high ceilings. It’s really nice; like a church for beer. They typically have four of their own beers on tap, 30+ North American varieties, 5 Belgian, and another 20 Michigan based brews. In bottles they boast well over 100 local and world flavors. Yeah, there’s a full wine and liquor selection to boot. Note to self: you still have to drive home and it’s only 11AM—I must behave myself.
In the front on the stage, an all female folksy/bluegrass troupe starts in with I’ll Fly Away. Let me break for a moment and say that the God must really watch over me. It’s Sunday morning, I’m in a bar (a really good bar) that reminds me of a church with its architecture, and I still found time to work in an old Southern worship favorite. Folks, hate the sin, not the sinner. I digress. The band is called Nobody’s Darlin’ and they are a finely tuned with an “old-timey” sound. Think the Carter Sisters meets O’ Brother Where Art Thou. The sound is honest, up-beat and wholesome.
We finally are able to grab a few minutes of time with the two people behind Randy’s Granola. Meet Randy TenBrink and Suzanne Vier. Friends turned business partners. Randy and Suzanne met at the HopCat one day to discuss the idea of taking Randy’s famous granola recipe and putting on the big stage. From there, Suzanne moved backed from New York City to partner and launch a real Michigan-made product. It was a no-looking-back deal. In a kitchen in Hart, MI, these two make Randy’s Granola by hand with 90% of the ingredients coming from Michigan. Few companies can boast this honor. Randy’s Granola is offered in two choices: Original and Lotsa Chocolate. Lynn and I are split, I like the Original and she is all about the Lotsa Chocolate. Randy touts the many ways his recipe can be enjoyed citing its versatility goes well beyond breakfast and personal preferences. It is gluten free, vegan, protein and fiber rich, while having zero cholesterol and absent of high fructose corn syrup. Truly a product line where there is something for everyone. The launch party at HopCat was intended to pair the Granola with appropriate beers. Our interview flies by but in a few minutes, I have understood the dedication, teamwork and vision these two have for this delicious, healthy Made in Michigan snack.
Our weekend is at a close and the two hour trip home begins. While we only scratched the surface of a town that offers much more, Lynn and I already begin to plan our return trip. We have met new friends and had new experiences. What makes Grand Rapids so great? Its personable people that welcome you in. Thank you Grand Rapids.
Upon entering Six.One.Six, you’ll note a minimalist quality to the place. Sleek, clean lines without clutter and an openness to the entire dining area. Sort of, a less is more philosophy which means the focus here is on the food. To the left is a lounge area with couches and tables for drinks that are bright from the natural light let in from the large windows which offer a view of the river. Beyond the windows is a clean al fresco area for outside dining. Everyone looks comfortable and happy. Ahead is a cook quietly making appetizers in an open area while to the right is a darker, more tranquil area set away from crowd in the lounge. It's soothing really and the sounds from the lounge are barely heard. 
The menu offers items in three sizes: Petite, Intermediate, and Nourishing with about six or seven offerings in each category and each demonstrating a range of top-shelf ingredients such as endive, Chinese five spice, arugula, saffron, and even fiddleheads which are the young unfurled fronds of a young fern. The menu isn’t limited, it’s focused. In summation, it’s a candy store for foodies. Chef Joel starts us off with the petite dish: Five Spice Smoked Sausage accompanied by an amuse-bouche of smoked rabbit sausage. Both made in-house, highlighting culinary skill, assuring the lack of kitchen waste and maximum yield of high-end offerings. The Five Spice Smoked Sausage is both simple and smart. It’s a clever play on English bangers and mash as it is served with green garlic, leeks, red onion over thin-sliced new potato with an Asian twist. The smoked rabbit sausage was equally delicious.
During this time, we are also greeted by Executive Chef Andrew Voss who spoke very highly of Chef Joel. I applaud him on his menu and for supporting local. He invites us to the garden after our meal for a quick tour. Yes, they have a garden on the premises with the goal of growing a sustainable amount of heirloom varieties of herbs vegetables. Now that’s local flavor. Michelle takes a moment to catch up with us as well. The staff is not bothersome in the slightest. After all, we came to talk to them and fully understand the Six.One.Six experience. 
The meal continued. I ordered a Charred Asparagus Salad and Lynn ordered the Flank Steak Flatbread. The asparagus is of the blue and green variety and grown locally. It’s prepared in a brown butter, golden raisin, shallots and beemster, a Dutch recipe cheese and cooked to perfection without over thought. Lynn’s flatbread was huge for an Intermediate dish as it also served as her entrée. It was a homemade flatbread cooked in a fired-oven with flank steak, bleu cheese, arugula, horseradish crème and fried onions. It’s virtually a steak dinner on flatbread. In continuing with my all local theme, I ordered the Dancing Goat Creamery Agnolotti. The Agnolotti is like ravioli but more like little stuffed pillows of soft goat cheese. It’s served with a wild leek and Parmesan broth, fiddleheads, carrot, fennel pollen, and beemster. 
It really is a delicate balance between heavy and light, but I must confess, I’m full. Lynn opted to try the Warm Chocolate Praline Lava Cake with homemade vanilla gelato. This was top-notch as the cake was just rich enough, without being too sweet and you could actually see the vanilla bean specks in the gelato. Also, to finish your meal, world-class ONO teas, from Novi, are available on the menu as a substitute for coffee. 
We finish the meal and adjourn to the outside garden with Chef Andrew and Chef Joel. I listen as they talk about culinary philosophy and the importance of buying and supporting local which both chefs are strong supporters of. They begin to talk about “farm banquets.” These are organized meals prepared at regional farms which use only local foods. It falls in line with the Slow-Foods movement. Further, they noted that they have the capability of hosting, and have done so in the past, a similar meal on-site at the restaurant, given the appropriate amount of lead time. We wrap up the conversation knowing we have solidified new friendships and are warmly welcomed back in the future. This was another extraordinary experience in Grand Rapids.
The unique part of the story is that Terri created a Made in Michigan sticker for those products. This was before we ever met. Further, since they are in the hotel district, she often encourages people to try local products first such as Uncle Ray’s chips, Hudsonville ice-cream, Bareman’s dairy products, Absopure water, and assorted Michigan based beer and wine such as Founders and Chateau Grand Traverse. I give her a roll of stickers provided by the Michigan Tape Inc., in Plymouth, so she does not have to make them on her home computer. It is people like Terri who are going to part of the Movement that will help raise awareness and turn our economy around.
