Craft spirits maker expands food menu
A Grand Rapids distillery and cocktail bar has expanded its kitchen and launched a new food menu.
Long Road Distillers debuted a new menu to celebrate its second anniversary last week.
The new menu features expanded dinner and brunch opens.
The company also re-organized its cocktail menu.
The larger kitchen allows Long Road to offer more menu items, such a burger, steaks and gnocchi, as well as other culinary explorations, such as sardines, bone marrow and chorizo hush puppies.
“When we started this project over three years ago, our goal was to make the best spirits in the world from local ingredients, without taking shortcuts," said Jon O'Connor, co-owner, Long Road Distillers. "Our second goal was to have the best cocktail bar West Michigan has ever seen.
“Food was always part of the discussion, but to pull off the first two goals, we decided to wait before placing a strong emphasis on creating the full restaurant experience."
Long Road also hired Head Chef Max Rieth to lead the new kitchen endeavor. Rieth spent time in the kitchens at Grove and The Winchester.
“Our focus is on creating bold, clean flavors using fresh, local ingredients whenever possible, just like we do in the distillery or behind the bar," Rieth said.
The new cocktail menu re-organizes Long Road’s cocktails into “The Classics” and “The Latest.”
The menu used to be organized by spirit type.