To our Valued Guests, our Incredible Staff and Dedicated Farmers & Purveyors, I hope this letter finds you well. As I sit down to type these words, my heart is filled with gratitude and appreciation for the incredible journey that has brought us together—the seamless collaboration between your commitment to quality food and our endeavor to create memorable experiences. To our cherished guests, your presence at our restaurant is a testament to the trust and faith you’ve placed in us. Your support fuels our passion and drives our dedication to serve you with exceptional flavors and heartfelt ..read more

Earn More with Reserve. If you like deals and delicious fare, sign up for our FREE Loyalty Program. Earn points on every purchase and enjoy 900+ wines, from-scratch cooking, and seasonal delights. Join Today Earn points for every dollar you spend and more: 25 points just for signing up Earn 1 point for each dollar spent Earn $25 per $250 spent Earn double points during Happy Hour 4:00pm – 5:30pm Monday – Friday Already a member? Check your points and perks at our Loyalty Program dashboard. Loyalty Program Dashboard The post Reserve Loyalty Program appeared first on Reserve Wine & ..read more

As the warm embrace of summer slowly gives way to the crisp coolness of autumn, the vibrant city of Grand Rapids comes alive with artistic flair and bountiful harvests. September in Grand Rapids is a magical time, marked by the eagerly anticipated ArtPrize festival and the delightful seasonal offerings at Reserve. Let’s delve into the excitement that September brings and discover what makes this month so special in Grand Rapids. ArtPrize: A Feast for the Senses For art enthusiasts and culture aficionados, September marks the beginning of ArtPrize, a celebration of creativity that transforms Gr ..read more

Here at Reserve, our fresh, seasonal menu would not be possible without our local farm partners. Last month, we took a staff day to visit Visser Farms, Polk Street Gardens, and Hehlden Farm.  We spent the day learning, planting, and connecting face to face with those who bring delicious produce to your plate! About Visser Farms Visser Farms cares deeply for their farmland. They are not all about yield, but about the quality and vitality of what they bring to your plate. They know that the nutrition in your produce comes from their soil and they work hard to care for this resource. Accor ..read more

Dylan is Reserve’s newest Sous Chef and was raised in a family that routinely cooked food that they fished, hunted, or grew themselves. Curiosity got him in the kitchen with his father, who embraced his passion and taught him to honor all the ingredients they had procured. Working at Reserve has given Dylan the ability to work at a restaurant that supports locally and responsibly, raised products while learning the arts of handmade pasta, bread, preservation, charcuterie, and whole animal butchery. With these experiences, Dylan strives to continue Reserve’s commitment to innovation and excell ..read more

Here at Reserve, our fresh, seasonal menu would not be possible without our local farm partners. This month, we took a trip to Kessler Family Farm to plant crops that will be used in our dishes throughout the summer and the fall!    About Reserve’s Partnership with Kessler Family Farm One of the pillars of our business is the desire and the responsibility to partner with other small local businesses to contribute to the overall health of our West Michigan community. It would be much easier & often less expensive to utilize large box store purveyors to source produce for our menu ..read more

We are thrilled to welcome Chad as a new bartender on our team! He has played an integral role in developing our new summer cocktails and mocktails. Be sure to stop by, give him a warm welcome, and try these new tasty concoctions on our rooftop terrace or newly furnished front patio! COCKTAILS YOU HAD ME AT ALOE lime leaf infused gin, aloe, lime, lemongrass palm, vermout ST. GEORGE’S GARDEN basil eau de vie, cucumber, lime, aperitif wine, soda RHUMAGING AROUND rhum agricole, grapefruit, vanilla, lemon, spumante CUP NO. #201 gin-based herbal liqueur, strawberry, lemon, sherry, soda I CAN S ..read more

Looking for a unique dining experience? Try Reserve charcuterie. Charcuterie, the art of preparing and preserving meat, has gained popularity in recent years, but Reserve takes it up a notch by creating our charcuterie in-house, ensuring the freshest and most flavorful meats possible. In this blog post, Executive Chef Luke introduces us to six of our favorite homemade charcuterie items. Local Lardo Our friends Tom and Cathy at Evergreen Lane Creamery raise heritage hogs on their farm. These hogs help manage whey from their goat milk creamery and fallen apples from their organic orchard. They a ..read more

Our team at Reserve thoughtfully crafts not only our wine and food, but our cocktails and mocktails as well. This month, our incredible service manager, Katie Harmon, shares the inspiration behind our cocktail program! ____________________________________________________________________________ Before I get individually specific with each drink, I want to pinpoint the clear direction of our cocktail program as a whole. These values have been established by our Executive Chef, Luke, Beverage Director, Ben, and myself. We aim to focus on: aligning with and echoing our culinary program – with nu ..read more

Reserve spends a lot of time sourcing  some of the best meat and fish in Grand Rapids, and there’s good reason: Chef Luke and his team break down their own animals & primals into cuts for the menu. Below Chef Luke shares why he’s committed to butchering and breaking down whole meats – and how he does it.   Q: Where does Reserve’s meat and fish come from? A: Our team sources products from a variety of local farms. Much of our meat comes to us from Louise Earl Butcher on Wealthy Street where Matt, the owner, shares our same philosophy when it comes to sourcing integrity. He so ..read more