The 6th Annual Restaurant Week Grand Rapids will kick off today with 12 days of delicious dining in Greater Grand Rapids. The event will take place from Wednesday, August 12 through Sunday, August 23, 2015 at 65 of Grand Rapids’ most popular restaurants.

Restaurant Week Grand Rapids is a value-added event inspiring diners to “Taste the City” to explore new places to have dinner, or return to their favorites, during the 12-day event.  A map showing all of the restaurants participating and each special 3-course menu for $28 – or 2-people for $28 menus – is featured on RestaurantWeekGR.com.

“Restaurant Week provides an excellent opportunity for diners to explore new restaurants and sample new ingredients and cuisine types,” explains Janet Korn, Senior Vice President of Experience Grand Rapids.

Forty-two restaurants will offer mouthwatering 3-course locally inspired menus for $28 per person. An additional 23 restaurants will offer a 3-course menu for two people priced at $28. The many different restaurants participating in Restaurant Week GR this year gives the public many dining choices including creative courses made with locally raised meats, fish, vegetables, and fruits, as well as, products made in Michigan. There are many vegetarian and vegan selections and ethnic offerings, as well. Diners will be able to choose casual dining, elegant dining and everything in between from the many restaurants participating in the event.

Restaurant Week Grand Rapids supports the Student Scholarship Fund at Secchia Institute for Culinary Education.

Doug Small, President of Experience Grand Rapids states, “Each restaurant that participates in Restaurant Week Grand Rapids donates $1 from every Restaurant Week meal sold to a special Student Scholarship Fund at GRCC. The fund, over the past five years, has raised almost $100,000 from which numerous scholarships have been awarded. It is rewarding to see the talented students from Secchia Institute for Culinary Education joining the ranks of the food service staff in this community. A key component of a destination’s appeal is the quality of its local dining scene. Restaurant Week was created to draw attention to our wonderful earth-to-table dining options in the Grand Rapids area.”

The public is encouraged call for reservations at the many restaurants who offer them, as space will fill up, especially on weekends, at some of the popular restaurants. A listing of all of the restaurants participating along with their special 3-course menus is featured on RestaurantWeekGR.com.

Restaurants that will offer 1 person for $28 three-course menus include:

Amore Trattoria Italiana , Aryana Restaurant & Bar at The Crowne Plaza, Bistro Bella Vita, Black Heron Kitchen and Bar*, Blue Water Grill, Brewery Vivant, The Bulls Head Tavern, Charley’s Crab, CitySen Lounge, Cork Wine & Grill, Cygnus 27, Divani, FireRock Grille, Flat River Grill, Ganders (Double Tree Hotel)*, Gilly’s at the BOB, Grand Rapids Brewing Company, Gravity Taphouse Grille*, Grove, Houlihan’s, Judson’s Steakhouse at the BOB, Licari’s Sicilian Pizza Kitchen, Mangiamo!, Olive’s Restaurant and Bar, One Trick Pony, Osteria Rossa, Pietro’s Italian Restaurant, Red’s on the River, Reserve Wine & Food, Rockwell Republic, Rose’s on Reeds Lake, Rush Creek Bistro, Six.one.Six, Speak EZ Lounge, Tavern on the Square, Terra GR, The Acorn Grille at Thousand Oaks Golf Club, The Bandit Queen*, The GreenWell, The Melting Pot, Timbers Inn Restaurant & Tavern, and Tre Cugini.

Restaurants that will offer 2 people for $28 three-course shared menus include:

Bobarino’s at the BOB, Brann’s on Leonard, Buffalo Wild Wings (5 locations), Cottage Bar and Restaurant, Grand Woods Lounge, El Granjero Mexican Grill, Fajita Republic, Flanagan’s*, Flatlanders*, Fricano’s of Caledonia*, HopCat, Kitchen 67, Linc Up Soul Food Café*, Lindo Mexico Restaurant, McFadden’s Restaurant & Saloon, The Mitten Brewing Company, The Pearl Street Grill, Peppino’s Downtown, Railside Golf Club, Ramona’s Table, Stella’s Lounge, Taqueria El Rincon Mexicano*, Z’s Bar and Restaurant

*Bolded Restaurants are new to Restaurant Week Grand Rapids

 Additional Information about Restaurant Week Grand Rapids 2015:

One dollar from every Restaurant Week meal sold during the 2015 event will be donated by each of the restaurants to a student scholarship fund at Secchia Institute for Culinary Education at Grand Rapids Community College. Since 2010, Restaurant Week Grand Rapids participating restaurants have donated almost $100,000 to the GRCC Secchia Institute Student Scholarship Fund.

Major Partners for Restaurant Week Grand Rapids include Gordon Food Service, Ferris Coffee & Nut, Old National Bank, Founders Brewing Company, Great Lakes Wine and Spirits, Ruffino Wines, Woodford Reserve and Herradura Tequila.

Major Media Partners include MLive Grand Rapids Press, Grand Rapids Magazine, Michigan Blue Magazine, and Townsquare Media radio stations: The River 100.5 fm, WFGR 98.7 fm, Channel 95.7 fm, WGRD 97.9 fm and The Touch 1410 am.

Supporting Partners for Restaurant Week include Black Star Farms, Valley City Linen, Zoye Premium 100% Soybean Oil, Michigan Restaurant Association, the Amway Grand Plaza Hotel, JW Marriott Hotel, Grand Rapids Courtyard by Marriott Downtown, EatGR.com, Revue Magazine and Women’s Lifestyle Magazine.

A Sample of Restaurant Week GR 2015 Menus Items from many Participating Restaurants  

 Forty-two restaurants will offer mouthwatering 3-course locally inspired menus for $28 per person. An additional 23 restaurants will offer a 3-course menu for two people priced at $28.

 1^st Course: Appetizers at some of the restaurants

Avocado Bruschetta: Fresh Avocado, Garlic and Heirloom Tomatoes, Garnished with Chiffonade Mixed Greens Tossed in a Citrus Vinaigrette and Served with Grilled Breads. – The Acorn Grille at Thousand Oaks

 Wild Mushroom phyllo gateau with fresh herbs and asparagus feta puree – Divani

 Fried Brussels sprouts, soft boiled egg, pecorino, lemon, crispy ham – Bistro Bella Vita

 Roasted Peppers Tamales:  Corn Masa Tamales, Poblano Peppers, Red Bell Peppers, Cotija on Tomatillo Salsa – Bobarino’s

 Seafood Coconut Soup – Clams. Mussels and Shrimp in a Coconut broth with Yams, Onions, Garlic, Ginger, Poblano Peppers and Cilantro – Cork Wine & Grille

Tomato and avocado napoleon – heirloom tomato, cotija cheese crisp, pomegranate reduction, basil oil – Cygnus 27

Gnocchi- Potato gnocchi tossed with house made kale pesto and finished with shredded asiago – Pearl Street Grill

Peach bourbon glazed Henrietta farms trout with Stone fruit, spinach, roasted potato – Railside Golf Club 

Heirloom Tomato Gazpacho with Rye Croutons – Reds on the River

Dill and Buttermilk Panna Cotta with Arugula and Hazelnuts – Reserve

 Founder’s Pale Ale and Smoked Cheddar Cheese Baked Fondue served with House Made Salted Pretzel Chips, Grilled Black Pepper Crostini and Green Apple Wedges – Aryana at Crowne Plaza

 Diablo Strip Roll- grilled strip steak, avocado, asparagus, sriracha, sesame seed, jalapeno – Rockwell Republic

Chilled Ingraberg Farm Lemon Cucumber-Green Onion Soup – Rose’s

 Asian Salad- Spring mix, Asian noodles, mandarin oranges, red onion, with a sesame soy ginger vinaigrette – Rush Creek Bistro

 Shrimp & Grits: okemos shrimp . pancetta . farm country cheddar grits . scallions – Six.one.six

Cascabel Calabacitas: Smoked Vegetables with a Cascabel Verde and Guacamole Salad with El Milagro Corn Tortillas.  (Vegan/Gluten-Free) – SpeakEZ

Baked Mozzarella Bolognese topped with roasted tomatoes and basil served with toasted pita – Stella’s

Wild Mushroom Bruschetta – A Blend of Wild Mushrooms sautéed in a White Wine with Cherry Tomatoes, Sweet Onions, Spread across Goat Cheese Crustini’s, and topped with a Balsamic Reduction and Fresh Basil Chiffonade – Tavern on the Square

Grilled Water Melon with Sweet chili honey, Dancing Goat chevre & Arugula – Terra GR

Duck Prosciutto Panzanella: Green Well duck prosciutto, Vertical Paradise bibb lettuce, Real Food Farms tomatoes, parmesan, Old World Olive Press olive oil and aged balsamic vinegar – The Green Well

 Cape Cod Mussels – Fresh Cape Cod Bay mussels steamed with white wine, garlic, leeks, tomato, and fresh herbs.  Finished with butter, fresh cream, and lemon. Accompanied with fresh baked bread.  (Gluten free if not served with bread) – Timbers Inn

2^nd Course: Entrees at some of the restaurants

 White lasagna layered with S & S lamb, Farm Country truffle cheese and porcini mushrooms – Amore Trattoria Italiana

Korean BBQ Ribs with Kimchi – The Bandit Queen

Lobster Parisian gnocchi, bay scallops, carrots, cauliflower, Urban Mushroom miatake, lobster broth – Bistro Bella Vita

Grilled Swordfish – mango jicama salsa, zucchini fritters, spiced pepitas – Blue Water Grill

 Lake Erie Walleye Blackened & Pan Seared, then Topped with a Homemade Mango Salsa with Wild Rice Pilaf & a Vegetable Medley – Bull’s Head Tavern

 Grilled Pork Chop with the Farm Hand’s bounty of Vivant Garden-fresh vegetables – Brewery Vivant

Pan roasted trout – harietta hills trout, sweet corn puree, spinach, chorizo ragout – Cygnus 27

Pulled Pork: slowly cooked pork shoulder, grilled red skin potatoes with friend corn and black beans – Flanagan’s

 Blackberry BBQ Portobello, Swiss Chard and Creamy Polenta with Lemon Creme Fraiche – Flat River Grill in Lowell

Eggplant Involtini with Basil Aioli – Fricano’s Pizza in Caledonia

 Crisp chile spiced tofu , sautéed sweet onions, spanish rice, and fresh herbs – CitySen

Baby Back Ribs – Braised in Bells Oarsman with a Sweet Barbeque Sauce, Garlic Smashed Potatoes with Sautéed Mustard Greens – Cork Wine and Grille

Herb Grilled Michigan Beef Tenderloin, Baby Spinach, Farm Tomatoes, Smoked Cashews and Old World Olive Company Roasted Garlic Extra Virgin Olive Oil and Grilled Flatbread with Celery Pesto & Balsamic Reduction – Ganders at Double Tree

Apple Lamb lollipops – seared lamb lollipops served with a roasted apple, fennel, beer sauce and smashed potatoes – GR Brewing Company

Roasted Vegetable Lasagna layered with an Italian Cheese and topped with spicy Bloody Mary crème fraiche – Grand Woods Lounge

Coconut Curry Ahi Tuna with forbidden rice and asparagus – Gravity Taphouse & Grille

Moroccan Amish Chicken, peas, heirloom carrots, parsnips, lemon-celeriac yogurt, black lentil dal – Grove

 Cowboy burger – Fried Jalapeno peppers, pepper jack cheese, Cider BBQ sauce, and cherry smoked bacon, stacked on top of our 8 oz. Beef/ Short rib blend Burger – HopCat

Pizze Estate: (V) Local Summer squash, Fresh Button Mushrooms, Eggplant, Local Cherry Tomatoes, Light Pesto, Creamy Ricotta & Mozzarella Cheeses – Licari’s

 Pollo en Pipián – Chicken breast covered in house made Pipián sauce made with pumpkin seeds, tomatillos, light jalapenos and other seasonings, Served with Mexican Rice and Corn Tortillas. – Lindo Mexico

Indian Brook Trout with roasted beets, bacon, braised greens, mixed grains & rice – One Trick Pony

Pan Fried Eggplant, fresh mozzarella, roasted pepper and sweet corn relish – Osteria Rossa

Gorgonzola Tenderloin Medallions – Pietro’s

The George: Award winning sandwich made with banana bread, shaved hickory smoked ham, creamy Havarti cheese, apricot chutney and hot pepper mustard – Ramona’s Table

Char Siu Duroc Pork Tenderloin | Ginger Scallion Noodles | Hoisin BBQ – Judson’s & Gilly’s at the BOB

Wood Grilled Ahi Tuna, French Green & Yellow beans, Sweet corn, Shiitake, Lemon-Celery Citronette – Mangiamo!

Spicy Shrimp and Grits – Cajun grilled shrimp and Andouille sausage with buttery grits – Linc Soul Food

 Three fish, chicken or steak tacos in corn tortilla, topped with onion and cilantro, your choice of home-made green or red tomatillo sauce’ served with rice and refried beans – Taqueria El Rincon Mexicano

Grilled medallions of beef served with a port wine sauce – Tre Cugini

 House made fettuccini pasta with house made bolognese sauce – Tre Cugini

 Beef short ribs braised in red wine and paprika, topped with cilantro pesto. Served with a light lemon garlic risotto and asparagus – Z’s Restaurant & Bar

3^rd Course: Desserts at some of the restaurants

 Roasted Pineapple Coconut Cake: Brown Sugar Roasted Pineapple Accompanied by a Moist Coconut Cake. – The Acorn Grille at Thousand Oaks

White chocolate crème brulee with blackberries – Divani

Flan De Cajeta:  Goat Milk Caramel Egg Custard – Bobarino’s

 Chocolate Truffle Oreo Fries with Raspberry “ketchup” and Cream Cheese “Aioli” (v) – CitySen

Stout Cake – Bells Kalamazoo Stout, Orange Peel and Milk Chocolate Cream Cheese Frosting, Smokey Bacon Brittle – Cork Wine and Grille

Flourless Chocolate Cake – Fricano’s Pizza in Caledonia

Michigan Blueberry & Orange Strudel with Schmohz Brewery Bonecrusher Caramel & Fresh Cream – Ganders at Double Tree

Chocolate Stuffed Beignets: Luscious chocolate stuffed in light, fluffy yeast dough, fried to order & topped with powdered sugar & chocolate sauce. Served with a sweet glaze for dipping. – Kitchen 67

McFadden’s Strawberry Shortcake – House-baked shortcake, smothered with local strawberry sauce & Irish whipped cream topping

Local Peach Hand Pies | Bourbon Vanilla Gelato – Gilly’s & Judson’s   

 Choco flan- Mexican Chocolate custard – Taqueria El Rincon Mexicano