Bentwood Tavern
600 W. Water St., New Buffalo, (269) 469-1699. www.bentwoodtavern.com .Seats: 79.Cuisine: “artisan comfort.”Specialties: Bangkok chicken with steamed rice and cucumber salad; hoisin lamb chops with spicy noodles and seasonal vegetables; English fish and chips with coleslaw.Main courses: $14-$26.Chef: Jenny Drilon.Owner: Toast Hotel Group.
CityVu Bistro
CityFlats Hotel, 61 E. 7th St., Holland, (616) 796-2114. www.cityflatshotel.com .Seats: 120.Cuisine: fusion.Specialties: whole-wheat flatbread topped with roasted chicken, artichokes, roasted garlic, white sauce and white cheddar; roasted salmon roulade with pineapple chutney and coriander basmati rice; roasted pork chop with fingerling and pancetta hash, cherry-balsamic reduction.Main courses: $9-$18.Chef: Neil Overholt.Owner: Charter House Innovations.
The Green Well
924 Cherry St. SE, Grand Rapids, (616) 808-3566. www.thegreenwell.com .Seats: 120.Cuisine: American gastropub.Specialties: roasted free-range chicken with truffled crispy potatoes, green vegetables and caramelized onion-sherry jus; local smoked pork loin with roasted poblano-white cheddar cornbread stuffing, braised greens and apple cider jus; beer-steamed mussels with fennel, caramelized onions, roasted garlic, tomatoes and crusty bread.Main courses: $11-$20.Chef/co-owner: Patrick Wise.Co-owners: James Berg and Jeff Gietzen.
Rye
112 E. Main St., Fennville, (269) 561-2269. www.journeymancafe.com .Seats: 50.Cuisine: “artisan pub.”Specialties: ploughman’s plate of house-made pâté, cured meats, artisan cheeses and olives; lamb chops with mint and onion, buttermilk mash and green beans; house-made fennel sausage with fettuccine, cherry tomatoes, roasted ivory peppers and onions.Main courses: $9-$23.Chef/co-owner: Matthew Millar.Co-owner: Amy Cook.
six.one.six
JW Marriott, 235 Louis St. NW, Grand Rapids, (616) 242-1448. www.ilovethejw.com .Seats: 80.Cuisine: contemporary.Specialties: grilled quail with figs, candied-hazelnut vinaigrette and pickled-radish salad; wild lake trout with shelling bean salad, citrus couscous, chorizo vinaigrette and avocado crème; cedar-roasted chicken breast with heirloom tomato polenta, serrano ham, balsamic eggplant tapenade and Parmesan broth.Main courses: $21-$34.Chef: John State.Management: Amway Hotel Collection.Owner: Marriott Hotels.
