![]() The dish would have been more enjoyable if the sauce was only over the chicken, or if there was a smaller amount of it. ![]() The only thing I wasn’t wild about was the bbq glaze over everything. I also loved the fresh jalapenos in there, and the generous amount of it. The chicken was very tender and fatty, so uh, I loved it. The cheese for this dish was milder, which was good. The bread was fantastic, and I liked nearly everything on the plate (I’ve never been a fan of olives). PICKLES & CHEESEįor an appetizer Nathan and I shared the Pickles & Cheese plate, which we both enjoyed. One of the newest ventures is called One Bourbon, and they are bringing the whiskey and bourbon movement with farm to fork dining to Grand Rapids. ![]() There are new places popping up left and right. When I go there now it’s almost incredible how different the area looks, and more importantly, feels. At this point, saying that the west side of GR is booming will probably sound like an understatement.
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