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.

Details
Guests:Seated (up to 12)
Privacy:Private


Champagne Room & Lounge

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.

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

Loft & Terrace

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.

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

Team


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.

Contact Peter: peter@reservegr.com


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.

Contact Luke: luke@reservegr.com 

Adam Fortuna

Assistant General Manager & Sommelier

Grand Rapids native Adam Fortuna brings over two decades of experience to the Reserve team. Prior to returning home, he spent nearly ten years in Seattle, working at some of the best restaurants and hotels in town. With a focus on beverage, he moved up ranks to General Manager and Beverage Director positions, racking up accolades along the way, including  being named one of "America's 25 Best Bartenders". A Certified Sommelier, Fortuna brings his wealth of knowledge and experience to the team, and aims to build upon the standard of excellence in place. When not working or studying for his next level Sommelier exam, Adam loves to travel, collect whiskey, cook and spend time with his wife Emily and daughter Ozzie at home in the Burton area.

Contact Adam: adam@reservegr.com 

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.

Contact Bob: bob@reservegr.com 

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.

Contact Ryan: ryan@reservegr.com 

Happenings


Hours & Location



HOURS

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



LOCATION

201 Monroe Ave. NW
Grand Rapids, MI 49503
616-855-9463


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