From the moment the Grand Rapids Boulder Tap House opened its doors, patrons have flocked to try its variety of burgers, wings, beer and more. General Manager Dennis Reiff sat down to talk about the business's first month open and what he hopes to see in the future.
Reiff, the former general manager of the Grand Rapids Ground Round, has the unique perspective of working for both restaurants. He remarked that they have really felt the support of the community in these first weeks of being open.
“The community response has been unbelievable,” Reiff said. “It’s so good to see a lot of new faces as well as some old faces.”
Reiff estimates the restaurant sees 2,000-3,000 people each weekend, Friday through Sunday.
“There are some days it’s from when we open our doors to when we close them.”
Boulder Tap House has not been without it’s growing pains. With a large food and beverage menu to train employees on, there is a lot to learn. Even keeping food supplies stocked has been a challenge. Reiff noted patrons have been very understanding as they move through these phases and that it is also a learning curve for the customers.
“That’s probably the most fun about introducing a new business into your community, letting people expand their horizons a bit,” Reiff remarked.
Customers are able to work through this learning curve by sampling any of the beer options, including the many craft brews from regional breweries. Klockow Brewery in Grand Rapids is one of the recognizable brews on the menu. It’s not surprising that the most popular food items are cheese curds, burgers and wings.
For those who have already visited Boulder Tap House, some new menu items may be coming later this year. According to Reiff, the restaurant updates their menu a couple of times each year. He also expects to start seeing more seasonal craft beer available from the breweries for the fall and winter seasons.
Reiff said, “We’re really looking forward to introducing some new items on that menu. I don’t know what they are yet. … But hopefully in the next month or so.”
There have been many changes to the interior of the building. The first change customers will likely notice is the open doorway into the restaurant, rather than the spilt-entrance that was there previously. In addition to color and seating changes, there are 41 televisions on the walls and a bar with 40 taps. But one thing has stayed constant, the friendly employees.
“They are still the same smiling faces that are ready to greet the customers when they come in,” Reiff said.
The Grand Rapids Boulder Tap House is open Sunday-Thursday, 11 a.m. to 11 p.m. and Friday-Saturday, 11 a.m. to 12 p.m.