Cuisine:

• Contemporary

six.one.six Description:
Executive chef John State prepares an experimental menu---at least for these parts---at this downtown eatery, named for the Grand Rapids telephone area code. Check out the section labeled "Chef's Laboratory," which offers up balsamic-laced portobello flatbread, tuna prepared three ways and shrimp tempura rolls. These small plates are best suited as appetizers, for sharing or as a light meal. Entrées include more traditional choices, such as a NY strip steak with fingerling potatoes, cedar-roasted chicken breast, plus preparations of halibut and swordfish. A chocolate cherry gelato sandwich might be among the desserts. Bartenders in the lounge, Mixology, are always handy with beverage pairing suggestions.


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