New gluten-free vegan take-out restaurant is coming to Grand Rapids

GRAND RAPIDS, MI – A new restaurant specializing in take-out and delivery of local vegan and gluten-free food is coming to Grand Rapids.

Dank Street is launched next month by Grand Rapids residents Dexter Marzette and Dorian Vonrossum, and will operate from the kitchen space rented at KJ Catering, 1808 Monroe Ave NW.

The idea is to provide high quality farm-to-table food for customers who do not consume gluten or animal products.

“We have a hard time ordering out because we eat under these restrictions,” said Marzette, 29, who has worked for restaurant companies in Michigan and Colorado. “We’re not the only ones who have to make a call and go to the dashboard, check in and call and talk to a manager and ask a bunch of different questions to make sure we can eat.”

Dank Street will prepare a variety of dishes from many culinary styles, from tacos and sandwiches and fries to mini mushroom puffs. Because the restaurant will only offer take-out and delivery, it will specialize in street food that can easily be eaten on the go.

“We’re going to do as many types of cuisines as possible, but gluten-free, vegan, and street-food,” said Vonrossum, 24. “We like a lot of different ideas ranging from Mexican to Asian to General. American kitchen.

The menu is expected to be small, with a few main and side dishes, but it will rotate weekly, they said. The idea is to build the menu around seasonal products and other ingredients.

“People can expect something new every week,” said Marzette. “Bringing something new and fresh with every menu is also a big part of our mission.”

For the company, Vonrossum is the chef, taking care of recipe writing, catering and cooking. Marzette oversees administrative tasks such as accounting, social media, marketing and sales. It also helps pack restaurant orders for take out or delivery.

“We do our best to collaborate on anything outside of these functions,” he said.

Marzette said she worked for Above & Beyond Catering in Grand Rapids and managed events for Cheese & Co. in Charlevoix. He compared Dank Street to a “seasonal pop up”.

“A lot of that inspiration came from working for festival vendors and learning about how they make a business mobile and growing,” he said.

A big accent at Dank Street will be locally sourced food.

“We want people to know we’re farm-to-fork as well,” said Vonrossum, who recently moved to the Grand Rapids area after spending time working in the restaurant industry in Houston. “We have partnering relationships and working experiences with local farms and distributors.”

Marzette added: “Part of our mission is to stay connected to the food cycle.”

He said Dank Street will not make its own tortillas, but that “all of our vegetables come from local farms in western Michigan.”

Dank Street will be the first business launched by Marzette or Vonrossum, but both say they are convinced it will be a success. “I feel like we’re going to do a good job,” Vonrossum said. “I think we’re going to resonate 100%. Our suite is very favorable. “

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