About a month ago I had lunch at six.one.six as part of a culinary tour of West Michigan. Six.one.six is one of those restaurants that is known locally as being locally-sourced and seasonal, so it’s surprising that it’s taken me this long to try it out.
The inside is nicely decorated, but my favorite part of the restaurant has to be the jdek–an outside seating area where they grow vegetables and herbs for use in the restaurant. There are also some great views of the Grand River.
We also got to meet the executive chef, Justin Dalenberg. He proudly told us about how much he loves cooking seasonally in Michigan. We have so much available! Their list of producers and suppliers is impressive:
JW Chef’s Garden
Lake Michigan Herbs, Hudsonville, MI
Michigan Turkey Producers, Wyoming, MI
Groeb Farms Inc., Onsted, MI
Carlson-Arbogast Farm, Howard City, MI
Rocky Top Farms, Ellsworth, MI
Harrietta Hills Trout Farm, Harrietta, MI
Trillium Haven Farm, Jenison, MI
Dogwood Farm, Byron Center, MI
Otto’s Chicken Farm, Middleville, MI
S&S Lamb, Cadillac, MI
Lucky Star Farm, Conklin, MI
DeVries Meats, Coopersville, MI
Grassfields Cheese, Coopersville, MI
Mooville Creamery, Nashville, MI
Zingerman’s Creamery, Ann Arbor, MI
Madcap Coffee, Grand Rapids, MI
New Holland Brewery, Holland, MI
Cherry Capital Foods, Traverse City, MI
Black Star Farms, Sutton’s Bay, MI
Bower’s Harbor Vineyard, Traverse City, MI
Zoye Soybean Oil, Zeeland, MI
Farm Country Cheeses, Lakeview, MI
Rhodes Duck Farm, Manistee, MI
Sietsema Orchards, Ada, MI
Founder’s Brewery, Grand Rapids, MI
Harrietta Hill’s Trout Farm, Harrietta, MI
Mud Lake Farm, Hudsonville, MI
Earthy Delights, DeWitt, MI
Superior Seafood, Grand Rapids, MI
But how did it taste?
I’m not normally a fan of reubens, but since I was part of a group I didn’t have a choice. I was pleasantly surprised. It tasted super fresh, and the chips were good as well. The flavors were well balanced. My only complaint was that the sandwich was HUGE. It would be great if they offered a half-portion.
I almost forgot to mention the flatbreads we had for starters. The mushrooms were to die for (and, of course, you can’t go wrong with Dancing Goat Cheese.) The pesto flatbread was also quite good, but since I’m a mushroom fan the chantrelles won in my opinion.
Overall it was a very pleasant lunch experience, and I hope to return soon for dinner service.