Dinner Menu
Executive Chef Craig Oland Biography
Reviews

Background:
Chef Craig Oland has spent his entire working life in kitchens; from burgers and fries at a local golf course, to foie gras and truffles at local culinary hot spots such as Tuscan Express, and EGR Firehouse Grill. A former student of the Secchia Institute for Culinary Education, Craig has used his own style and the influence of his mentors to create a global menu full of the finest, freshest ingredients available.

 
Note from the Chef:
West Michigan offers chefs a great deal of fresh, local products with which one can create wonderful dishes. Ingraberg Farms in Rockford grows some of the finest organic produce available anywhere. Otto's Chicken Farm in Middleville produces fabulously plump free-range chickens. Byron Center Meats offers choice cuts of perfectly aged beef raised just outside of Grand Rapids. Using these products makes the task of constructing a dish from raw ingredients much easier; better ingredients make for a better end product. I am proud to serve local ingredients to our guests. I know the care and pride that goes into these products before they enter my kitchen matches the care and pride that I take in my finished dishes. Believe me, you'll taste it.
 
 

Hours: Mon-Thurs 4PM - Close, Fri 4PM - 2 AM, Sat 4PM - 2AM
Kitchen open until 10PM Monday - Wednesday, until Midnight Thursday - Saturday
For more information please contact us at 616-774-WINE (9463) or e-mail us at info@bar-divani.com
Bar Divani - Grand Rapids' Premier Wine Bar - 15 Ionia Ave SW - Grand Rapids, MI
 
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