Harvest Dinner on November 18th! Pork, Beer and Cheers!

Here's the details on our up coming Harvest Dinner featuring
the production of all dishes from a mangolista hog we purchased from
Travers City, MI and the Sucklings Pigs are from Marne! The master brewer
from New Holland will be here talking about the beer pairings!

For reservations call 1.616.242.1448

Reception - 6:30pm
Dinner - 7:00pm
Price - $65.00 per person

Reception: Charcuterie and pickles
Paired with New Holland's Full Circle

Appetizer: Pork Belly Steam Bun
miso glaze . pickled winter radish . Fireball Sauce
Paired with New Holland's Mad Hatter

Soup: Faux Pho
Pork tenderloin . Smoked Shank . Rice Noodle . Bean Sprouts
Paired with New Holland's Cabin Fever

Salad: Apple and Endive
City Ham . Jonagold . Toasted Walnuts
Paired with New Holland's Cabin Fever

Entee: Suckling Pig Porchetta
Barley . Greens . Grits
Paired with New Holland's Charkoota Rye

Dessert: Apples and Bacon
Bacon & Salted Caramel Gelato . Empire . New Hollands
Michigan Amber Rum
Paired with New Holland's Pilgrim's Dole

Here's our new dish in 616!

"Mussels and Beer"
black mussels . pork belly . parsnips . guinness air 7


It's our take on a classic combination, its almost a mussel chowder with a lot of great winter flavors topped with a Guinness air, made from Guinness (obviously) and soy lecithin that is lightly whipped.

Starts with a light bitter note from the Guinness and finishes hearty and rich with the "chowder".

Check it out for only $7 at six.one.six!

Curried Goat Cheese Ravioli

Here's the latest dish on the six.one.six menu!

curried goat cheese ravioli
golden raisin . red curry squash nage . mustard greens . brown butter . manchego

Trillium provided some amazing red curry squash, baby mustard greens and leeks to help make this awesome dish. And with the addition of a little curry and macerated golden raisins to Dancing Goat Creamery goat cheese, you can't go wrong!

Stop by and check it out, on for a limited time.

Thanksgiving 2009 Menu!

Here is a sneak preview of the thanksgiving offerings that will be available for your delightful pleasure! We will be doing traditional thanksgiving flavors with a JW Touch, and slightly deconstructed for some over the top presentations.

House made City Ham
brandied apples . grilled endive . Michigan maple reduction 7

Cranberry Bread Salad
sourdough . frisee . aged cheddar . candied pine nuts . cranberry mustard dressing 6

Braised Turkey Flatbread
pulled turkey leg . sweet potato puree . goat cheese . arugula . Michigan cranberry creme 10

Turkey Two Ways
roasted breast . smoked leg hash. giblet gravy . whipped potatoes . apple sage stuffing . Michigan cranberry relish 18

Smoked Molasses Ham
candied sweet potatoes . sugar snap peas . apple sage stuffing . bacon and apple relish 17

Pumpkin and Dark Chocolate Bread Pudding
cinnamon creme anglaise, candied pepitas 8

Apple and Cranberry Crumble
served warm with vanilla bean gelato 7

Orange Pecan Tart
vanilla bean creme fraiche, caramel, candied orange 8

To make reservations for six.one.six on Thanksgiving, call 616.242.1448

Italian Romanesca

This is our new addition from the local vegetable supply by Trillium Haven Farms.

Romanesca is an heirloom Italian Cauliflower, it's peak season is between October and November. If you love cauliflower you'll love this, it is sweeter and lighter than normal cauliflower and it looks awesome too! Come and check it out at six.one.six.

P.S: Don't tell Farmer Michael, but we make an amazing puree with it sometimes. He hates that!

Chef's Dinner, JW Style

We have the ultimate dinner spot for foodies at the JW Marriott GR. We transform our kitchen into a luxury dinning room complete with full pipe and drape as well as ambient lighting and a custom menu that will truly impress the most discerning palate.

We are offering menu's based on the season and would request a minimum of eight courses complete with wine pairings if you choose to embark on the ultimate dinning experience!

To make reservations for an unforgettable dinner please call 616.242.1448

and ask for chef Andrew.

restaurant six.one.six. Have you heard of us?

six.one.six of the JW Marriott Grand Rapids, is the signature restaurant located in the lobby of the hotel. We offer new American farmers market cuisine with many different ethnic influences. Our focus as a chef's is to secure the freshest, local ingredients we can find to ensure our guests are consuming only what is in its peak season. We strive to find new and interesting ingredients grown within our area code by local, sustainable farms.

Obviously when you’re located in Michigan it makes it difficult to obtain really high quality product year around, here is where it becomes interesting. When the season runs bitter cold and the ground is frozen, we as chefs have to start looking towards our farmers to see what can be done. Some of our farms have chosen to start farming year round in “hot houses” in order to provide us with some of the great winter crop consisting of rustic root vegetables, hearty lettuces and different varieties of greens. There are many other choices of dried grains and legumes that are also available year around.

I would like to recognize a few farms and suppliers that we feature within six.one.six:

Trillium Haven Farms: Jenison, MI Farmers: Michael Vanderbrug / Anja Mast

Blissfield Farms: Ada, MI Farmers: Natalie Bauss

Dogwood Farms: Byron Center, MI Farmers: Barbara Jenness

S&S Lamb: McBain, MI Farmers: Pierre Schierbeek

Sobie Meats: Walker, MI Butcher: Tim Sobie

Cherry Capital Foods: Traverse City

There are more farms to come. We are always visiting the Fulton St. farmers market from May through December looking for the next sustainable farm that would like to participate in helping us execute our vision of what “real food” should be!

Look forward to seeing you in six.one.six, indulging in our “real food” movement!

Contact six.one.six at 1-616-242-1448 to make your reservation now!