Social Kitchen & Bar Grand Rapids
April 15, 2016 | By Pat Evans
Bloomfield Hills-based Peas & Carrots Hospitality will open Social Kitchen & Bar at the Downtown Market in Grand Rapids, the second location for the group’s “refined comfort food” concept that first opened in Birmingham in 2012.
Peas & Carrots Hospitality invested $1.5 million in the space, its first in West Michigan.
“Grand Rapids has a really cool vibe with so much to offer in terms of arts and culture,” said Zack Sklar, owner and chef, Peas & Carrots Hospitality.
Sklar added the group is “excited” to open the location in “this great city and partner with local businesses, artisans and farmers.”
Social’s space at the Downtown Market can hold 175 people.
The restaurant expects to employ 50 to 75 people.
Social Kitchen & Bar will initially offer only dinner the first week. Lunch and brunch will come the following week.
The opening evening will see Social donate a percentage of sales to the Downtown Market Education Foundation, Bissell Pet Foundation and Kent County Humane Society.
The menu at Social Kitchen & Bar will feature items on the Birmingham location’s menu, such as crispy brussels sprouts, chicken and waffles, falafel lettuce wrap and house grind turkey burger.
Other restaurants from Peas & Carrots’ portfolio will also be represented with items such as Beau’s hummus and spiced lamb, Bernies’ tomato and burrata and Au Cochon’s vanilla-bourbon-glazed bacon.
A wood-stone oven will also offer four pizzas at the restaurant: margarita; clam, sausage and oregano; spicy pepperoni; and Caesar salad.
An extensive cocktail menu will also be offered.
Peas & Carrots Hospitality
The restaurant group is led by partners Sklar, Josh Humphrey and Jim Bellinson.
Peas & Carrots Hospitality doubled in size in 2015, opening four restaurants: Bernies Lunch & Supper in Chicago; Gus’s Famous Fried Chicken in Chicago; Au Cochon in Birmingham; and Arthur Avenue in Birmingham.
The company also operates MEX and Beau’s Grillery in Bloomfield Hills.
This story originally appeared here on Grand Rapids Business Journal.