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After seven years of ownership, Anthony Tangorra has listed downtown Grand Rapids restaurant Mertens for $450,000 and the transfer of debt liabilities in the hopes that a new owner can carry on his vision for the historic restaurant. ....
Chef Paul Berglund’s career has spanned nearly 20 years and has taken him from the San Francisco Bay area to the Midwest and, in recent years, West Michigan. ....
10 great places to get a hot bowl of soup in Grand Rapids this fall mlive.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from mlive.com Daily Mail and Mail on Sunday newspapers.
Looking to support restaurants? Try dining out on a Wednesday Many restaurants make the bulk of their money on Friday and Saturday night. With a 25% capacity limit, one manager asks customers to also try dining on weekdays. Author: Alana Holland (WZZM13) Updated: 4:17 PM EST February 2, 2021 GRAND RAPIDS, Mich. Restaurants are once again open for in person dining. There are still some challenges, however, with 25% capacity limits and other restrictions. Anthony Tangorra, the managing member of Mertens Prime in Grand Rapids, is asking customers to dine out on weekdays. Many restaurants make the bulk of their income on Friday and Saturday nights. With capacity limits on those days, less money is being made. So, to spread it out, try dining on a Wednesday. ....
6 things Michigan restaurant staff want you to know before you eat out Updated Feb 02, 2021; Posted Feb 02, 2021 The crew at Hamburger Mikey s is back in business, and ready to serve you what may be Michigan s Best Burger for take-out.Courtesy Photo, used with permission. Facebook Share The unbelievable rollercoaster that is Michigan’s pandemic-era restaurant industry took a slight climb back toward normalcy this week when state health officials allowed a partial return to indoor dining. The Feb. 1 reopening came with multiple limitations, including on capacity as well as hours. Once again, the changes put restaurant owners in the position of figuring out how to make a new approach work, all while maintaining strict safety standards. ....