Located just 2 miles from Lake Michigan beaches and Grand Haven lighthouses, Jack’s Waterfront Bistro + Bar bustles in the summertime with fresh cuisine, signature drinks and waterfront weddings.
“It’s kind of crazy in the kitchen, the guys (chefs) handle it all, especially in the summertime, that’s our crazy time,” said Vonni Leaver, director of sales and marketing at Grand Haven-Spring Lake Holiday Inn.
The bistro is located inside the hotel, offering scenic views of the Grand River. For weddings, the property can host up to 150 guests indoors and 350 guests outdoors under a 4,000-square-foot tent.
In the summer, the outdoor Tiki bar offers live music five nights a week and a signature drink, the Rum Bomber.
Made from seasonally fresh and local ingredients, Jack’s broad reaching cuisine is an American fare moving toward a Mediterranean style.
One of the popular dishes on the menu is the Mahogany Steak Medallions, a beef shoulder pan-seared with a sweet and spicy Worcestershire reduction, served with garlic and chive mashed potatoes and French onion straws. Another popular feature is the lightly breaded, flash-fried Lake Perch and herb-rubbed Rosemary Prime Rib.
Jack’s also offers private tastings for brides and grooms. Couples can choose between a plated style, duo plates or a buffet for their wedding. The restaurant can tailor any wedding’s menu to the couple’s liking. Head chef David Gray and sous-chef Jonathan Smalley can create any cuisine, whether it’s on the menu or not.
“As long as they (the couple) call ahead and they want to arrange something like that, they (chefs) will do anything,” Leaver said. “Even though we can show you a banquet menu, they (chefs) are very good about tailoring to exactly what they (the couple) want. They always get what they want, and that’s what every bride wants.”n