Schramsberg & Davies Vineyards 

Wine Dinner with Rimple Nayyar

Don't miss out on this night to remember hosted by one of Grand Rapids' favorite wine aficionados, Rimple Nayyar! The six course dinner is thoughtfully paired by our Executive Chef Lucas Verhulst with the stunning Champagne-style sparkling wines of Schramsberg and the beautifully crafted still wines of Davies Vineyards. The party begins at 6:30pm on Wednesday, July 26th with a raw bar reception. Seats are very limited. Please call to make your reservations. 616-855-9463. $125 per person, excludes tax and gratuity.

Schramsberg Blanc de Blancs
raw bar
oyster, ceviche, poached shrimp, cocktail sauce

Schramsberg Blanc de Noirs
michigan summer fruit
honey whipped chevre, summer berries, cherries, cardamom & pepper gelee, thai basil, hazelnut, summer greens

J. Schram
fish n' chips
tempura fried, kennebec wedges, mushy peas, foie gras, tarragon

Davies Vineyards Nobles Vineyard Pinot Noir
duck 2 ways
rare breast, confit leg, sweet corn puree, wild mushroom, Michigan berries, fried kale

J. Davies Diamond Mountain District Cabernet Sauvignon
grilled brioche, arugula, stone fruit & mustard salad, old balsamic, olive oil

Schramsberg Crémant Demi-Sec
corn flan
clotted cream, berries, pineapple sage

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

After leaving his home state to work in Chicago, Peter returned home 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.

Luke Verhulst

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.

Bob Waterbury

Chef de Cuisine

Chef de Cuisine Bob Waterbury brings his modern, globally inspired cooking back to the Reserve kitchen, rejoining in summer 2017.  Before returning to Grand Rapids, Waterbury sought culinary insight around the country, notably at the celebrated Blackberry Farm (TN).  Over the years, he's cultivated deep relationships with area farmers and artisans, and uses those ingredients combined with passed down traditions and travels to find inspiration. Bob and his wife live in the Coopersville neighborhood with their son.

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.

Jessica Chesley

Private Events Manager

Jessica Chesley's creativity, experience and passion for exceptional customer service come together to produce memorable events, be they intimate dinners or celebratory parties. Chesley, a native Michigander and graduate of Central Michigan University, brings diverse experience to Reserve's team. She began her career in catering & events, notably working as an event coordinator for Super Bowl XLVI and then spent some time working in pharmaceutical sales; while she excelled there, it didn't take her too long to realize her passion was in events. In spring 2017, Chesley joined Reserve's team where she strives to provide extraordinary customer service and exceed expectations. She lives in downtown GR, and when not at work she's tackling creative home projects or exploring Michigan's great outdoors - unless it's a Tuesday during league season, then you will find her knocking them down with her bowling league!


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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