It's hard avoiding words and phrases such as "artisan," "authentic," "dairy-free," "farm-to-table," "gluten-free," "hand-crafted," "healthful," "organic," "scratch-made," "seasonal" or "vegan-friendly" when describing New American cuisine these days.

This has been a great few years as new establishments have sprouted about West Michigan and forged strong followers; others have downright failed miserably, while some have changed hands for the better. Terra GR is of the latter.

Mouths have been drooling since the menus for more than 65 area restauranteurs were announced on July 15, presenting West Michigan's finest fare this side of US-127 from Aug. 14-24 for the 4th Annual Restaurant Week.

Damn, it's hot. How about some chilled sushi in a posh atmosphere to keep your hunger pangs at bay as you abstain from your next gallon of sweet tea?

It's hard to make it past the appetizers at Everyday People Cafe in Douglas. The menu kicks off with braised local pork belly in a bed of arugula in apple-quince chutney and jiaozi pot stickers full of shrimp, pork and ginger, steeped in a black vinegar and soy sauce.

Little "GF" logos are showing up on local restaurant menus– and they don't mean food for your girlfriend. That's because more and more local restaurants are retooling their menus is to accommodate those with gluten and wheat intolerances, which vary.

A recipe for deep-fried pork chop with crispy polenta, Tempura apples, wilted young greens.

We present three former food fixtures with cult followings whose flavors are gone, but not forgotten. We attempt the impossible with the next best thing.

The Grand Rapids Downtown Market has been busy over the past several months, securing vendors and completing construction on the $30 million culinary cathedral. It is set to open its outdoor seasonal market May 4 and its indoor market in July.

Not all of us are on the same eating schedule. Here are some of the best joints in town for you night owls.

For local would-be food entrepreneurs, incubators give them a chance to get their ideas out of the kitchen and into the market.