Salad restaurant coming to Downtown Market


Photo via

The owners of a chopped salad restaurant based in a Grand Rapids suburb are opening a second location.

The husband-and-wife team of Mark McNamara and Jennifer McNamara will open their second Bliss & Vinegar location this spring at the Grand Rapids Downtown Market, at 435 Ionia Ave. SW.

The quick-service restaurant will offer custom-made salads, wraps, bowls, fresh produce and retail and catering options out of the Downtown Market.

Work on the space starts in February.

“We’ve had success with the fresh and healthy quick-service concept, which is the fastest-growing restaurant style right now,” said Mark McNamara, who serves as the chef.

“Our made-to-order menu allows people to customize every part of their meal to allow for dietary restrictions and allergies, which are becoming more of a factor for people wanting a quick and easy lunch or dinner that fits their specific needs.”

Added Jennifer McNamara: “The Downtown Market is a perfect spot to test this concept in a community of other small, local businesses and also gives us the space to experiment with offerings for a produce shop to provide guests a quick grocery shopping option at the same time.”

Bliss & Vinegar’s first location is at 888 Forest Hill Ave. SE in Grand Rapids Township.

The couple also owns and operates Marco New American Bistro next door, at 884 Forest Hill Ave. SE.

Bliss & Vinegar offers more than 60 salad toppings and house-made dressings made from scratch with “natural ingredients and no preservatives.”

The restaurant uses “naturally sourced and organic produce” as much as possible and “only naturally raised beef and chicken, free from hormones and antibiotics,” with compostable packaging made from recycled materials.

Bliss & Vinegar’s Downtown Market location will also offer retail items such as kitchen tools, T-shirts and the restaurant’s from-scratch dressings, as well as other locally made specialty food items.

Bliss & Vinegar is taking over two spaces previously occupied by Blue Spoon and Michigan Pantry.

Facebook Comments