For those people who are looking for a cool city to visit, Grand Rapids is that one place where an individual encounters art, music, food, and beer. This makes the city to be viewed as a “super cool.” There are a lot of public arts and museums that make an individual dazzle his/her imaginations. There arealso nice food trails and nice breweries. Grand rapid is a feast for all your senses. The following is a dining guide for our restaurants;

Key to entry prices

$ – less than $10

$$ – $10 – $20

$$$ – more than $20

Bar Louie –This restaurant provides a broad menu from Italian, Classic America Cajun and southwest. The meals include salads, burgers and hearty sandwiches among many more. Opens on daily bases 3191 28^th street. SE. the woodland mall, $$

Beltline Bar – The place is well known for eclectic menu its Mexican entrees and the consistent food provided. Opens daily. 16 28^th street. 245-0494. $

Blue Dragon –This mainly deals with Chinese food and some Koreans dishes. The restaurant opens daily but only close on Sundays. 8980 N. Rodgers Ct. SE, Caledonia. 891- 6961. $

Bistro Chloe Elan – This is a restaurant that provides entrees and small places that are globally inspired. It opens daily. Ada DRIVE SE; 432-3345. $$

Brewery Vivant –This mainly specializes in French and Belgian beers. It opens daily but provides only lunch for the weekends. 925 Cherry Street, 719 – 1604 $$.

Fleetwood Diner – This major in full dinners and Greek entrees. There is also beer and wines provided. It opens daily. 2222 44^th Street SE, Kentwood. 281 – 2300 $, $$.

Great Lakes Shipping Co. –The restaurant offers desserts, salads, and seafood. It opens daily. 2455 Burton Street. SE, 949 – 9440. $$, $$$

Marko New Bistro –The menu ranges from wine and beer to different desserts and appetizers to grilled beef and pizza. Its open daily except for Sunday only. 884 Forest hill avenue. Street, 942 – 9100. $$, $$$

References

Glasser, H. (2010). An early look at building social learning for sustainability community of practice: RCE Grand Rapids’ flagship project. Journal of Education for Sustainable Development, 4(1), 61-72.

Lane, C. (2013). Tastemakers in the “fine-dining” restaurant industry: The attribution of aesthetic and economic value by gastronomic guides. Poetics, 41(4), 342-365.

Harrington, R. J., Ottenbacher, M. C., & Kendall, K. W. (2011). Fine-dining restaurant selection: Direct and moderating effects of customer attributes. Journal of Foodservice Business Research, 14(3), 272-289.

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