Carvers — Restaurant in Grand Rapids

Their burger has all the hallmarks of a great one.

Cheeseburger - $14: High quality and all the hallmarks of a great burger. It is a special treat of a burger.

The patties were between a sixth and eighth pound patties and seasoned very well. The cheese was melted just right! It was gooey and delicious! The toppings were spot on and the shredded lettuce was a great texture. The bun was toasted, The burger did fall apart a bit and was a bit messy.

Fries - (comes with burger): VERY salty, but there are a TON of them. They are medium to small cut and cooked right. They are a bit on the lighter side in color, but tastes darker (oddly). They are fresh cut and it shows with the skins still showing on some of the fries. There is not a ton of skin, though, and it is not too much of a texture change if you are turned off by that.

Service: They mean business and get it right. It took about 10 minutes to get my burger and it was done exactly to order.

Atmosphere: Has the feel of a butcher’s market, but rest assured, they serve food like a restaurant. You take your food and eat at a table in the common area shared with many of the other restaurants, though. It has the feel of class and is quite trendy there.

Conclusion: If you like a special treat, this is a great burger done right.

Visited on a...

Let’s begin with, my husband thoroughly enjoyed his burger. The burger was cooked to perfection and topped well and overall a delight. I ordered the hot chicken sandwich with slaw and Mayo on the side. Took my first bite and I could barely bite through the chicken. Granted, the chicken breast was thin but super dry and tough (over cooked for sure). I took the sandwich back to them and asked “is this how all the chicken breast are cooked?” The guy said “yes” I said “but it’s so dry” he said “did you put everything on there?” Asking about the Mayo and the slaw. So I thought to myself in order to enjoy this chicken sandwich it has to be drenched in other condiments? It’s really unfortunate because I was looking forward to enjoying the food. I gave it another bite just in case but it was all the same. Needless to say it was a waste. The chicken breast should be thrown in the trash and Carver’s should stick...

The best meat market in town, bar none! Ask for Jeff, the owner, when you stop by. He’s a really cool guy, extremely knowledgeable about the meats he selects and always tries to source local farms. The filets I picked up yesterday were the best I’ve ever had and my family agreed! My recipe for perfect Medium steaks: *Season with Jane’s Crazy Salt and Mixed Up Pepper. *Baste grill with olive oil from the Olive Press. *Sear 6-8 minutes direct on high heat (450-550 degrees) *Turn ONCE, than grill on indirect heat for another 6-8 minutes *Slap a sludge if they’re homemade garlic butter and herb on for a minute before pulling off and you’ve got perfection.

Pair with corn on the cob (grilled in husk), Yukon baby smashed potatoes, from Bridge Street Market, a perfect Silk & Spice red from the House of Wine, capped off with Blueberry Lavender ice cream...