Looking for new dining experience? Green Restaurant serving up exotic burgers, organic food

GRAND RAPIDS — Beef and turkey burgers may be standard fare, but how about an ostrich or elk patty?

The owner of the newly opened Green Restaurant, 2289 East Beltline Ave. NE Suite B, near Knapp’s Corner, said the meats are distinct and flavorful and, when paired with an organic salad or hot cup of soup, make a nourishing meal.

Owner Mike Meyer opened the 65-seat, 2,200-square-foot restaurant Nov. 21, offering a menu of organic and natural sandwiches, salads, burgers, steaks and seafood. He plans a grand opening celebration after the holiday season.

Meyer, 30, who grew up in the restaurant industry and was most recently a manager at Bob Evans, said his plan is to feed customers in the healthiest, tastiest way for their bodies and the environment.

“This is the kind of stuff I believe in,” Meyer said. “We’ve been going to healthier diets, low calorie counts. We’re trying to do an organic and all natural theme.”

“Some of our products are special-ordered. You will not find another place in town that has ostrich burgers.”

About 80 percent of the food is certified organic, and the rest is all-natural. He hopes to add as many local products as possible over time. Many of the products come from a national distributor of natural, organic and specialty foods.

“I’m an animal lover. I believe in free-range, grass-fed and treating animals humanely,” said Meyer, of West Olive.

Naturally raised meat is all-around superior, he said. The restaurant also offers vegetarian and gluten-free meals.

Meyer said he’s trying to keep the menu at an affordable price-point with Panera Bread-style service, where customers don’t tip, rather than full service. Sandwiches range from $4.49 to $8.49, and premium sandwiches are $9.99. Salads are $7.29 to $11.99, and burgers are $7.99 to $9.99 plus $2 for elk and $4 for ostrich. Steak and seafood meals are $10.99. Sides, a kids menu and desserts also are available.

Meyer completed minor renovations on the restaurant, between Bigg­by and Noodles & Company, where customers can watch chef Tim Fairman prepare their meals. Fairman has worked for Flat River Grill and L&B Portfolio, which owns Greydon’s Crossing and Derby Station.

Hours are 11 a.m. to 9 p.m. Monday through Saturday and 11 a.m. to 8 p.m. Sunday.

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