fine dining

"Like every single time I put a dish in front of somebody, there's always this imposter syndrome where it's like, 'Nope, this is it. I'm done,'" Ken Miller, chef consultant and co-owner of Yarrow, said. "That comes with the territory of, caring about what you do, though, right?"

Arts & Life

Chef Ken Miller fights food waste in fine dining

Mercedes Mejia

Chef Ken Miller shares his philosophy around preservation, fermentation and waste management in fine dining.

Stateside

Stateside Podcast: Notes from a Black woman food critic

Ellie Katz

Restaurant critics are known for their anonymity. But when Lyndsay Green became the first Black critic at the Free Press, she didn't expect to experience invisibility.

Michigan’s fine dining industry in a pressure cooker during COVID

Stateside Staff

The COVID-19 pandemic has proved challenging for restaurants, with operators struggling to navigate continuously shifting questions about staff support,…

The 1913 Room is inside the Amway Grand Plaza Hotel in downtown Grand Rapids.

Arts & Life

The 1913 Room restaurant to close after 30 years

Lindsey Smith

One of the state’s most renowned restaurants will close its doors this spring. The 1913 Room in Grand Rapids is Michigan’s only AAA five diamond-rated…