Dinner with Johannes Selbach

april 27, 2017 - 6:30p

Very limited seating. Please call to make your reservations. 616-855-9463.
$75 per person, excludes tax and gratuity

2015 pinot blanc
sea lettuce, hen of the woods, fennel, roe, horseradish foam

2012 graacher domprobst riesling spÄtlese
foie gras
caramel corn, plum

2014 graacher domprobst riesling feinherb
sea island red peas, fermented vegetable

2015 graacher domprobst riesling auslese
duck breast
radish, turnip, violet, meyer lemon, pea tendril

2014 rotlay riesling
lemon curd, almond crust, sorrel, parsley emulsion


Private Dining

Forget the idea of unreturned RSVPs. Forget the notion of parties that fade out of memory. Forget, well, the forgettable. Events hosted at Reserve are far from it. Designed to impress each and every guest, our spaces are perfect for a variety of celebrations, whether business, pleasure, or even a bit of both.

Together we can customize your event using our unique spaces—perfect for large gatherings or small intimate groups—and a menu personally tailored to each guest’s needs.

The Vault

Tucked away beneath our main dining floor is the Vault. Exceptional in every way, it is a visually enticing space rich in design and not-so-subtle details. Home to Reserve’s wine cellar, it is the ideal setting for wine tastings or intimate cocktail parties.

Guests:Seated (up to 12)


The ultimate setting for a sensational anything. Lush and inviting, the Champagne Room & Lounge is spectacularly adaptable. Coupled with our exceptional menus and wine offerings, it does more than define your event. It elevates it.

Guests: Seated (for up to 16) or Reception (for up to 50)
Privacy: Semi-Private


Nestled on our mezzanine level, just up the stairs and to the left, is a space we call the Loft, which offers a semi-private, relaxed setting that encourages glass after glass of casual conversation. Weather permitting, the adjacent Patio offers the opportunity to expand your guest list and entertain al fresco.

Guests: Seated (up to 25, or 48 with the Patio) or Reception (up to 30, or 60 with the Patio)
Privacy: Semi-Private


Peter Marantette

General Manager & Sommelier

Peter relocated from Chicago to join Reserve's opening management team in July 2010. In the Windy City, he worked for Levy Restaurants at the acclaimed Bistro 110 as Beverage Manager. With a desire to broaden his knowledge of the world of wine, Peter immersed himself in both book and bottle, studying and tasting, absorbing all he could. The work paid off - in October 2010 he earned the Certified Sommelier title from the Court of Master Sommeliers. Peter's education is an evolving one, as he has broadened his knowledge base to include craft cocktails and beers, and he loves sharing his knowledge with guests at Reserve.

Zachary Pisciotta

Co-Executive Chef

Born in Grand Rapids, Zach began his culinary education right out of high school, enrolling in the Secchia Institute of Culinary Education. His passion for foraging and preserving local product at its peak, and his love of the region's thriving farm culture challenges him to capture the bounty of nature throughout the unpredictable seasons of Western Michigan. Zach borrows from his love of art, old world techniques and the beauty of each ingredient through its lifespan to present food in its simplest form.

Luke Verhulst

Co-Executive Chef

Luke, a Grand Rapids native, started working in professional kitchens as a teenager and has never looked back. He quickly moved up the culinary ladder, finding his way to Reserve in 2012. Here he is able to hone his craft, focusing on whole animal butchery and charcuterie and is a vibrant supporter of locally grown and responsibly raised product. Luke sees everyday as an opportunity to grow and innovate, both personally and on the plate. He lives on the West Side and when not in the kitchen, loves to get out for a long motorcycle ride.

Ryan Davis

Sous Chef

Born & raised in Jackson, Michigan, Ryan began working in area restaurants as a high school student.  As he worked his way through the various kitchen stations, he realized his interest in the culinary arts was more than just a way to make some spending money and decided to pursue cooking as a career.  He relocated to western Michigan and there, began exploring different food cultures, learning the unique styles, ingredients and influences within the different culinary ethnicities.  That global influence, along with his focus on local and seasonal product, defines Davis' culinary philosophy. Davis lives in the Creston neighborhood of Grand Rapids and when not in the kitchen he is likely out exploring the area's many bicycle trails.

Jill Norris

Assistant General Manager

Raised in Western Michigan, Jill has enjoyed farm-to-table eating long before it was en vogue.  Visiting local farm stands along the Lake Michigan coast as a child instilled in her a lifelong love for all things locally grown and led her to pursue a career in the hospitality business.  With over two decades of industry experience and knowledge, her passion for food, beverage and service have strengthened as she continues to evolve, recently obtaining her Level One Sommelier certification.  Equally dedicated to both the back- and front-of-house, she has developed strong relationships with both consumers and purveyors alike.  For Norris, it's the simple act of providing a great experience rooted in genuine hospitality that drives her every day.  Norris lives in the Heritage Hill neighborhood of Grand Rapids with her two sons, and when not working loves to travel and explore other food cultures.

Mark Breymeyer

Private Dining Manager

Part of the Reserve team since day one, Mark started as a server and worked his way up the ranks. A Grand Rapids native, Mark got his hospitality training at the Secchia Institute for Culinary Education where his love of our vibrant local food culture blossomed. Mark works to ensure that every event at Reserve has that personal touch, and works closely with each client to surpass expectations and make each event truly one-of-a-kind.


Hours & Location


Monday-Friday 11:30 AM -11:00 PM
Saturday 2:00 PM - 11:00 PM
Sunday Closed

Happy Hour M - F 4:00 PM - 6:00 PM


201 Monroe Ave. NW
Grand Rapids, MI 49503


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