“At Grove, we are extremely passionate about the relationships we develop with area farmers and local purveyors. This gives us the ability to showcase what West Michigan has to offer, and creates a strong connection between the source of the food on the table and the guests sitting in the seats. These connections, along with the seasonality of the food, really allows us to engage our creativity when it comes to developing a unique experience for the guests in our community.”
Morel mafaldine with nettle-infused house-made pasta, Parmesan brodo, pickled and smoked mushrooms, truffle powder, local greens, and local garlic crumbs; confit duck leg with carrot soubise, asparagus socca, pickled mustard seeds, smoked peaches, charred asparagus, and lavender honey; steelhead crudo with citrus, fiddlehead ferns, asparagus, lime and beet tuille.
One of the stalwarts of Grand Rapids’ sustainable restaurant scene, Grove ties its success and future to the community, striving to add value to the neighborhood in which they do business. They are a big part of the local food movement, as demonstrated on Chef Jeremy Paquin’s menu of healthy, farm-to-plate dishes, with fish sourced from the Great Lakes, fruits and vegetables from local gardens and specialty ingredients foraged from the area. The restaurant staff further gives back with park clean-ups and tree planting, and using their time and resources to support people in need.
“Restaurant of the Year“ Grand Rapids Magazine