Top 5: Wet and Not-So-Wet Burritos
Beltline BarNational rumor and a decades-old marketing campaign say in 1966, Jerry Rutkowski of the Beltline Bar, invented the Wet Burrito. A lot of people agree after succumbing to the aftereffects of Beltline Bar's World Famous Wet Burrito: a tender flour tortilla stuffed with seasoned ground beef, refried beans, lettuce and tomato, topped with our famous, fresh-made, secret recipe burrito sauce and melted aged colby cheese. If you have more information concerning the invention of the Wet Burrito prior to 1966, we'd like to hear it.
16 28th St. SE, Grand Rapids; (616) 245-0494, beltlinebar.com
Taco Boy
After out-performing Nick Swardson's supporting role in 30 Minutes or Less, the 45 year old Taco Boy's second claim to fame is providing Grand Rapidians with nine mini and six super Wet Burrito options for decades-long enough to rival the Beltline Bar's claim to Wet Burrito fame. The minis aren't exactly so and the super is precisely that. Outside the usual spectrum of Tex-Mex tube food options include a Super Wet Green Meat Burrito with Beans and a Mini Vegetarian Wet Burrito.
Several locations including 3475 Plainfield Ave. NE, Grand Rapids; (616) 363-7111, tacoboy.biz
Maggie's Kitchen
For the longest time, Maggie's abstained from the Wet Burrito craze, but finally caved a few years ago. In lieu of avoiding what Maggie's has tried, opt for the much more authentic Mexican burritos available in West Michigan. Highlights include the Barbacoa-beef cheek dressed in onions and cilantro, and the Guisado De Res-sirloin tips in gravy, beans and rice. 636 Bridge St. NW, Grand Rapids; (616) 458-8583, Facebook page
The Fat Burrito
If you find yourself in need to prove how graceful you are during a walking lunch in Holland this summer, try devouring a dry Macho Burrito from The Fat Burrito without napkins. Attempting to do so may result in trips home for clothing bereft of steak, chicken, rice, beans, sautéed onions, peppers, lettuce, tomato and sour cream. 3008 W Shore Dr., Holland; (616) 399-9500, thefatburrito.net
The Big Burrito
I may be overstepping my bounds when I include this three-footer intended for social gatherings, but I present The Don't Even Think About It Burrito. I dare you to add extra cheese, meat, sour cream, guacamole, rice, jalapeno, lettuce, onion, tomato and pico de gallo. 5036 W KL Ave, Kalamazoo; (269) 372-2442, thebigburrito.com
Pictured: The Fat Burrito
Top 5: French Fries
The Electric Cheetah's Hand-Cut Fries
These hand-cut Michigan russet or sweet taters are seasoned with kosher salt and rosemary and served with any two sauces from a grocery list of dressings. What makes it even more special is that they are cooked to order, meaning you can really have it your way. 1015 Wealthy St. SE, Grand Rapids; (616) 451-4779, electriccheetah.com
O'Toole's Filthy Fries
Steak fries are thick-cut potato slices without the skins. At O'Toole's, you won't even notice there are fries when you order the Filthy Fries. The fries lay under a heap of melted cheddar and bleu cheese, scallions, bacon and buffalo sauce. Think of this as a fat man's salad on a heart-breaking death wish. 448 Bridge St., Grand Rapids; (616) 742-6095, otoolesgr.com
Food Dance's Home Fries
The Big Plated Ultimate Home Fries at Food Dance are hand-cut starch gems served under a mound of garden greens If the thought of zucchini and squash, green onions and white cheddar pique your interest — good. If you must, the made-from-scratch house ketchup is available, but these taters don't require it. 401 E. Michigan Ave., Kalamazoo; (269) 382-1888, fooddance.net
HopCat's Super Deluxe Loaded Crack Fries
The third best beer bar on the planet has beer-battered fries with a house blend of spices coating their starched exteriors. The loaded crack fries come with house soft cheese sauce, pepper jack, jalapenos, onions, and bacon. For a couple bucks more, you can supersize your paunch with veggie chili and make it super deluxe. 25 Ionia SE, Grand Rapids; (616) 451-4677, hopcat.com
Mermaid Bar & Grille's Portabella Fries
Opening this month for the season, the Mermaid's portabella fries aren't true French fries per se, but these deliciously fried ‘shroom sticks are up there and well worth the trip for inlanders. These are thickly sliced portabella mushrooms dredged in seasoned flour and served with a lip-smacking salsa-ranch dipping sauce. 340 Water St., Saugatuck; (269) 857-8208, mermaidofsaugatuck.com
Pictured: HopCat's Super Deluxe Loaded Crack Fries, Photo by Joe Boomgaard
Top 5: Steak
Louis Benton
The Ultimate Steak with a king filet upgrade at Louis Benton is an elegant surf and turf bacon-wrapped center-cut grain fed filet mignon. It's properly aged and perfectly seasoned in Benton's own spice, topped with butter and a classic béarnaise, flanked by a thick lobster tail and grilled asparagus. This isn't a cute or dainty filet as the French describe, but a sexy, mouth-watering piece of beef that should be on your carnivorous bucket list. 35 Ionia Ave. NW, Grand Rapids; (616) 454-7455, louisbenton.com
C. F. Prime Chophouse & Wine Bar
C. F. Prime allows you to accent your perfect14-ounce NY Strip cut, whether adding a signature sauce or an intense crust. A favorite is adding a gorgonzola crust coupled with a creamy gorgonzola fondue. Roasted garlic cloves in olive oil with a parmesan garlic crust elevates top sirloin, along with a cognac-infused wild mushroom cream. Crowning the butcher's menu, a special slow-roasted prime rib in a horseradish cream offers a spicier bite, mellowed by rosemary scented au jus. 948 W. Norton, Muskegon; (237) 737-4943, cfprime.com
Chop House
A month of scrutiny goes into each of the 18 marbled ounces of the Bone In Strip Steak. Guaranteed to be USDA prime, Angus Beef Heritage certified, and without hormones or antibiotics, this glorious steak has better genetics and received far stellar care than any human. Make sure to create a diversion before licking the plate clean. 190 Monroe Ave. NW, Grand Rapids; (616) 456-9633, thechophouserestaurant.com
Epic Bistro
Epic Bistro's executive chef Kirk McKinney's Butter Seared Filet of Beef melts in your mouth. Potato purée and a winter vegetable-of-the-day frame this savory tender cut that can be cut with a fork, each morsel dripping in a merlot demi-glace and buttery, creamy béarnaise. Add bleu cheese bacon butter to dismiss any New Year's resolution calorie counting. 359 S. Kalamazoo Mall, Kalamazoo; (269) 342-1300, milleniumrestaurants.com/epic-bistro
Ruth's Chris Steak House
If you are against chains, re-think Ruth's Chris Steak House which boasts hand-selected USDA prime cuts from the nation's top 2 percent of beef. Constant carnivores may find themselves between a NY Strip and Tenderloin, combining the two with a T-Bone in a gluttonous ecstasy. Go for broke with the upscale Porterhouse for Two, hiding beneath the table, and cramming handfuls into your maw so no one can watch you writhe in pleasure. This strip and tenderloin marriage, broiled in a blackened pepper crust splendor, only needs a pinch of salt and a touch of butter to become the "ideal steak." 187 Monroe Ave. NW, Grand Rapids; (616) 776-6426, ruthschris.com
Pictured: Butter Seared Filet Mignon at Epic Bistro
Top 5: Turkey Sandwiches
Tom's Tenacious Turkey at B'Wiched has jumped on the resurgence of avocado spread on turkey sandwiches. However, unlike every other boring, subtle mayo-avocado spread atop applewood smoked bacon, B'Wiched offers a cilantro-lime mayo. The soft-biting acidity blends with the avocado spread over several inches of turkey and applewood smoked bacon, tomatoes, shaved red onion and muenster cheese on a soft ciabatta bun. 5051 W. Main St., Kalamazoo / bwicheddeli.com, (269) 343-9424
West side sister location to the Eastside's Cherry Deli, 4th Street offers a slightly different menu of 100 sandwiches and paninis. 4th Street Deli offers 16 turkey sandwiches, including is the Webster panini. Barbecue pulled turkey, red onions, shredded pickle and Muenster cheese are piled on a white or wheat panini, with a tangy dijon mustard/BBQ mayo. 528 4th St. NW, Grand Rapids / 4thstreetdeli.com, (616) 301-1344
House roasted turkey fresh from Otto's Farm in Middleville, caramelized onions and a rich, sharp bleu cheese that permeates through the sandwich straight to your nose. Turkey and lettuce are piled on the sourdough that holds it all together. 401 E. Michigan Ave., Kalamazoo / fooddance.net, (269) 382-1888
When it comes to the cold of November, the best turkey sandwich is sometimes just a heap of turkey, cranberries and stuffing. Rico’s Deli one-ups this combination with the return of its Grandwich Top-10 entry, “A Memory of Thanksgiving.” Available on Thursdays until the end of the month as a special, Rico’s “Memory” takes a generous hand-carved heap of lean turkey, homemade stuffing, and tangy cranberry sauce and places it onto a cranberry walnut bread panini with a creamy spread of havarti — beware the potential tryptophan food coma. 940 Monroe Ave. NW, Grand Rapids / Facebook / (616) 451-0225
Top 5: Mac & Cheese
Both the Standard Mac & Cheese and the Ultimate Mac & Cheese should replace those stale blue boxes hidden in your pantry since last century. The Standard Mac & Cheese begins with Grafton aged cheddar and cream, to which imported Tuscan macaroni is added and topped with bread crumbs and baked to greatness with an option to add chicken for a few dollars more. The Ultimate Mac & Cheese combines the aforementioned with bacon, spinach and caramelized onions in an aged cheddar sauce. 401 E. Michigan Ave., Kalamazoo / (269) 382-1888 / fooddance.net
If you are one of those indecisive menu rubberneckers, you may want to show up 15 minutes earlier, for HopCat has devised a devious option for its Killer Mac & Cheese. The not-so-simple American cheese-based signature dish can be served as is or for $3 more, beckons diners to pick two extra fillings. Choose from marinated chicken, smoked bacon HopCat's own sloppy Joseph or chorizo. Vegetables include roasted red peppers, spinach, basil, herb tomatoes or jalapenos. Suggested is a combo of the chorizo and jalapenos for a spicy mac unparalleled in West Michigan. 25 Ionia Ave. SW, Grand Rapids / (616) 451-4677 / hopcatgr.com
Where many chefs seem to overload a mac 'n' cheese dish with a variety of garden veggies and meat options, Wick's Park strips it down to a classy cheese blend with a single, lovingly pungent ingredient.
The shaven black truffles in a mix of Gouda and white cheddar cheeses lend elegance to the Three Cheese Truffle Mac and Cheese. Technically a side plate and more than affordable at $5, this dish is perfectly suitable for a light lunch when coupled with a beer. 449 Water St., Saugatuck / (269) 857-2888 / wickspark.com
Several mac 'n' cheese entrees linger on the menu here, especially the Lobster Mac and the Twisted Mac & Cheese. The former balances Maine Lobster and asparagus with Cavatappi noodles, Parmesan and cream cheeses, blended and crowned with a layer of baked cheddar bread crumbs. The latter takes the same pasta, asparagus and cheese blend with the addition of smoky house chicken, plump sweat peas and cherry tomatoes-hitting all four food groups in a twisted ecstasy of stomach love. 1600 E. Beltline Ave. NE, Grand Rapids/ (616) 301-8171 / twisted-rooster.com
Top 5: Pizzas
Bernie O's
You may never want to taste another pizza in your life after you've had Bernie O's The Twist. The crust has a honey mustard based sauce, crispy bacon, deep-fried chicken chunks and a mozzarella cheese blend. But that's before it goes in the oven. After it's cooked, the pizza is topped with pineapple, tomato, yellow pepper, jalapenos and a winding circle of ranch dressing all the way to the middle. Did we mention it's been ranked in the Top 3 pizzas in the nation? 321 Center @ Ruddiuman, North Muskegon; (231) 744-4900, bernieos.com
Brick Road Pizza Co.
The Brick Road Pizza Co., a family owned and operated business, knows you can't go wrong with a classic. Its customers are catching on too, as the Brick Road Deluxe pizza takes the crown as Brick Road's most popular. The pie is covered with green peppers, onions, mushrooms, sausage and pepperoni. It is available in a seven, 12, or 16-inch crust. Brick Road's menu caters to both meat lovers and vegans, as it include faux meats on pizzas and sandwiches. 1017 Wealthy St., Grand Rapids; (616) 719-2409, brickroadpizza.com
Fricano's Pizza
Talk about history. With the help of his Uncle Curly, Cosimo (Gus) Fricano bought the Ottawa Tavern in 1949, and has since then wowed customers with their pizzas. It wasn't until 1951 though that the recipe had been perfected-the recipe you see today. The most popular pizza at Fricano's today is the EBA, which is an acronym for: Everything Besides Anchovies. It comes with pepperoni, mushroom, green pepper and Italian sausage, all on a thin crust. 1400 Fulton St., Grand Haven; (616) 842-8640, fricanospizza.com
Uccello's
Not only has Uccello's been voted the #1 Sports Lounge in Grand Rapids, but the local chain has solidified its reputation as pizza experts. The Faro is its most eye-opening and popular pizza. It's included in a series of stuffed pizzas, where toppings are wedged between a top and a bottom crust. The Faro in particular is stuffed with mozzarella, ham, pepperoni, spicy cappicola, Italian sausage and fresh mushrooms. 4787 Lake Michigan Dr., Walker; (616) 735-5520, uccellos.com
Vitale's
For more than 40 years and across Western Michigan, Vitale's has been pleasing customers with fresh ingredients in its pizzas. Its top-selling specialty pizza — the Barbeque Chicken — is smothered in barbeque sauce and topped with chicken, red onion, cheese and oregano. Even better, there are $11.99 house specials throughout the week where the most popular pizza is a 16" pepperoni and sausage combo. Multiple locations including 59 West Washington Ave., Zeeland; (616) 772-5900, vitaleszeeland.com (for all locations, see vitalespizza.net).
Photo: Brick Road Pizza by Steven de Polo
Top 5: Hot Dogs
Nationally recognized. Lovably messy. Ultimately delicious. You know the story. Yesterdog remains one of the best hot dog venues in Michigan. Hmm... you think it could be because of the hot dogs? Its "Ultradog" takes the crown as the restaurant's most popular, as it oozes its contents (chili, cheese, onion, pickle, ketchup, mustard) onto your favorite t-shirt. Without question, Yesterdog is a must whether you're a native or tourist. 1505 Wealthy St. SE, Grand Rapids/ (616) 262-3090/ yesterdog.com
Dam Dogs is a unique place because of its location. It's not tucked behind skyscrapers, nor is it isolated in rural West Michigan. Instead it stands on its own, in sight of all who pass through Rockford. Ironically, or maybe not so much, its most popular hot dog is called "The Rockford," where a 100 percent beef hot dog is loaded with chili, ketchup, mustard, cheese, pickle and onion. Aside from hot dogs, Dam Dogs serves walking tacos and nachos. 25 Squires St., Rockford/ (616) 863-9565
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One Stop Coney Shop
The only question you need to ask yourself is whether to get it "ripped" or "grilled." Ripped, by One Stop's standards, means that the hot dog is deep fried, then bombarded by the rest of the accoutrements. Really, you can't go wrong with any of your options, though if you're scared, I'd go with the very simple "Bacon + Ranch," where the dog is ripped, then wrapped in bacon. Lettuce, tomato, cheddar and ranch are then added. Too much to handle? Watching your weight? Well, One Stop Coney Shop gives you the option to make any dog a veggie dog. 154 Fulton Rd. E, Grand Rapids/ (616) 233-9700/ onestopconeyshop.com
Don't let the name trick you, or the hot dog descriptions scare you-this place knows what it's doing. With two locations in West Michigan (the other is in Spring Lake), Butch's serves up specialty hot dogs by adding a little hint of Mexican influence. The "Chiwawa Chili Dog" is the most popular dog at Butch's, and is topped off with taco meat, beans, cheese, and salsa. It's then placed in a bun and - here's the kicker - wrapped in a tortilla. Different, yes, but you'll never want to go back to just a regular Ball Park Frank after you've been to Butch's. 726 S Harbor Dr., Grand Haven/ (616) 842-3690/ butchsbeachburritos.com
Johnny B'z
What really sets this gem apart is the ability to choose your own toppings. This gives the customer endless possibilities, though many continue to resort to one: The Chicago. This dog has mustard, pickles, sweet relish, diced sweet onions, sport peppers, diced tomatoes and celery salt on a Texas Toast bun. Why does everyone resort to the tradish? Because it's damn good — many Chicago natives agree. 638 Wealthy St. SE, Grand Rapids/ (616) 551-1108
Photo: Johnny B'z by Steven de Polo
Top 5: Desserts
My first sampling of gelato occurred when I was 14 at St. Mark’s Square in Venice; each time I taste Palazzalo’s, regardless of flavor, I am back in Italy. It’s that simple. Gelato (gelato, singular) predates ice cream — in fact, the Italians invented both. If you have a cup of gelato, try a fruity flavor first — highly suggested is the Michigan Blueberry. If that doesn’t suit you, choose from the other 600-some flavors.
This flourless chocolate mousse has so much going for it, you will have to scrutinize it each time you put the fork in your mouth just to understand the flavors. Covered in almond pralines, whipped cream and ganache, you’ll be hesitant about sharing.
Sweetland’s has been creating happy Type 2 diabetics since 1919. Have them make you a chocolate malt. A simple chocolate malt, heavily creamy, with a thick top coat of whip cream and a cherry on top. Its simplicity is old fashioned elegance.
It is odd the Las Vegas Cheesecake Company is located in Grand Rapids. It is lucky that the best cheesecake in West Michigan is here. The Kahlua is by far the functioning-dessert-a-holic’s sweet tooth remedy. It may require dentistry quickly after consumption.
Dessert changes every day at The Electric Cheetah, but one thing always remains: milk and cookies! If you go on a date and plan on dessert, the basic childhood touchstone treat is revamped with organic milk and scratch-made cookies so soft and heavenly, you’ll spend the first five minutes sniffing them.
Top 5: Margaritas
San Chez Bistro 2770 E Paris Ave. SE, Grand Rapids / (616) 949-9120
$6.00 regular, 6.75 strawberry.
910 W Broadway Ave., Muskegon / (231) 759-0633
1292 28th St., Wyoming / (616) 261-2280
134 E Division St., Sparta / (616) 887-2500
Top 5 Vegetarian Restaurants
(616) 222-1169
1710 W. Main St. Suite D, Kalamazoo
saffronkzoo.com, (269) 381-9898
1001 Lake Dr. SE, Grand Rapids
mariecatribs.com, (616) 454-4020
1017 Wealthy St., Grand Rapids
brickroadpizza.com, (616) 719-2409
209 Diamond Ave. SE, Grand Rapids
(616) 454-6233
