If you’ve visited our restaurant in Grand Rapids you know our menu shifts and changes with the seasons. The summer season brings beautiful colors and flavors to Reserve. Come visit soon to see the latest and greatest, but also to meet two new additions to our team: Nick and Ben. Read about them below! 

Meet Nick Oostendorp, our Assistant General Manager

Nick received his degree in Hospitality Management from Grand Valley State University after discovering the restaurant industry was a great way to “get out of his shell” and meet new people. He joined Reserve because of his love for wine and is excited to continue his education — and expand his knowledge — in that space. 

 

 

 

Q: What is your favorite cocktail and wine currently on the Reserve menu?

Cocktail: Pisco Sangria
White Wine: Passopiscario Passobianco, Etna, Italy
Red Wine: Telegramme Grenache Blend, Chateauneuf-du-pape, France

Q: What is your favorite meal or dessert item currently on the menu?

I’m a big pasta guy, so I love the Lamb Ragu if I’m drinking red wine. If I’m drinking white wine, it would be the Gnocchi.

Q: Name three things you love about Grand Rapids

1. The local support system and general culture of the city.
2. There’s something for everyone. The entertainment and food scene is great.
3. There are great golf courses in the area!

Q: What is your guilty pleasure food or beverage?

Well I don’t feel very guilty about much as I am lucky to have a fast metabolism, but if I’m really going to treat myself I love a NY strip steak, potatoes, broccoli, and an exquisite bottle of red. Very midwestern, eh?

Q: What are five things you can’t live without?

1. My wife
2. My dog 
3. My golf bag 
4. My Chevy Impala
5. My PS4

Q: What is one thing you believe sets Reserve apart from other restaurants in Grand Rapids?

The attention to detail. Every ingredient, every table side interaction, every menu edit, and service step is tailor made for our guests. Reserve believes the dining experience begins when you step outside your car and ends when you make it home. We really take it seriously here! 

Q: What are two things you are looking forward to now that you’re working at Reserve.

I am looking forward to growing my wine knowledge and exposure to new and unique varietals. I am also looking forward to growing my career in the restaurant industry and acquiring new leadership traits and skills.

Q: If someone hasn’t yet been to Reserve, what would you say to encourage them to give it a try?

If you’re looking for a handcrafted seasonal menu, come to Reserve. Our menu follows the seasons really well, and Chef Luke has done a tremendous job working with both local and family-owned suppliers. 

Q: What’s your goal for guests at Reserve? What feeling or experience should they have after dining at Reserve?

My biggest focus is that of value. Value holds a variety of different contexts when dining out. Did you get your money’s worth? Did you feel valued as a guest? Did you find value in the service you received? These really drive the experience, and we hope our guests return because of it. 

Q: Apart from a dine-in experience, what’s one thing you’re excited for a guest to enjoy?

Our patio is open! Come check it out, drink some rosé, and eat some oysters! Cheers!

Meet Ben VanderWaal, our Beverage Director

Wine was the gateway for Ben to get into the hospitality industry. To him, wine is a combination of culture, history, geography, soil, climate, agriculture, and… well, the list goes on! Wine and food bridge the gap between people, regardless of their backgrounds, and bring us together at the table. As Ben states: “How can you not love it?” Ben is returning to Reserve after a 5-year hiatus.

 

 

Q: What is your favorite cocktail and wine currently on the menu?

Cocktail: Strega Nona
Favorite White: Stein Spatlese Trocken, Mosel, Germany
Favorite Red: Chateau Musar ‘Hochar’, Lebanon 

Q: What is your favorite meal or dessert item currently on the menu?

The pork chop!

Q: Name three things you love about Grand Rapids.

1. Its walkability.
2. The evolving food and beverage scene.
3. The natural areas and parks. 

Q: What is your guilty pleasure food or beverage?

No matter what, a woodfire pizza with simple ingredients and a fresh and juicy red wine.

Q: What are five things you can’t live without?

1. My fiancé 
2. My dog 
3. A decent book 
4. My bike 
5. My phone (millennial problems) 

Q: What is one thing you believe sets Reserve apart from other restaurants in Grand Rapids?

Our commitment to sourcing the highest quality products based on seasonality. Also our commitment to quality service and our attention to detail. 

Q: What are two things you are looking forward to now that you’re working at Reserve.

Continuing to develop a thoughtful beverage program. Also, growing my leadership skills to become more versatile and well rounded in the restaurant industry. 

Q: If someone hasn’t yet been to Reserve, what would you say to encourage them to give it a try?

Definitely the dessert menu. Pastry Chef Rawan is creating some of the most incredible tasting works of art! 

Q: What’s your goal for guests at Reserve? What feeling or experience should they have after dining at Reserve?

My goal is to ensure our guests leave with the full wine, food, and hospitality experience. From start to finish each diner should receive personalized care based on their needs. No one person is the same and neither should their dining experience. 

Q: Apart from a dine-in experience, what’s one thing you’re excited for a guest to enjoy?

I’m very excited for what’s to come with our wine dinners and the Wine Club. Stay tuned!

Ready to visit our restaurant in Grand Rapids? View our menu here and then make a reservation. Join our mailing list to stay up to date with the latest from Reserve Wine & Food. You can also follow us on Facebook and Instagram to stay up to date.