Black Napkin In Grand Rapids, Michigan: Meet The Chef
We sat down with Executive Chef Jason Richardson of Black Napkin in Grand Rapids, Michgan. Since opening, the restaurant has developed a life of its own that has been built by everyone they work with; most have been there since day one. The beef is bangin’ and they use Michigan Craft Beef, the best in the state.
Black Napkin In Grand Rapids, Michigan: Meet The Chef
Tell us about what your morning routine looks like, and how you like to end your day?
I brew coffee, do my workout, then sit with my dog, Zappa and have my coffee. Also, I do my damndest to not wake my wife up since I get going so early. Then I either make a store run before heading to the restaurant or walk directly to it. After work we get home around 9 or 10 at night and give our dog all the kisses.
Black Napkin In Grand Rapids, Michigan: Meet The Chef
We go over the wins and ways to be better from the day. I make a list for tomorrow and order buns from our bakery. Then crack a 2 Hearted and my wife and I eat dinner and watch a lil story. Zappa and I play tug of war, shower, then bed.
Do you have any awards or achievements you’d like to mention?
We won best new restaurant in a local publication, REVUE Best of the West, the year we opened up in 2022.
Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?
When I started taking cooking seriously it was under Chef Pat Wise. I knew the fundamentals of cooking but he taught me a deeper understanding of food and how to have fun with the process. Learning from him made everything click for me. As far as advice: Show up, put your head down and work. But also, don’t be afraid to make mistakes because you are going to. Learn from them.
What do you typically cook at home for yourself or your family?
I really enjoy tweaking my meatballs and red sauce recipe for spaghetti almost weekly. I fire up the Big Green Egg all year ‘round to grill, typically some nice ribeyes from our butcher, E.A. Brady’s. I make a fair amount of Asian food too, usually simple rice bowls with sous vide and grilled meat.
What’s a food trend that you’re loving right now and why?
Smash burgers, ha ha! Cause we sell them and I like to eat them every night we’re open.
What’s that strangest food combination you’ve ever tried? And, did you like it?
We also run a hand crafted popsicle company, Any Colour You Like. I tried out a popsicle consisting of strawberries, pink peppercorn and truffle oil. It was strange. I liked it, but it didn’t go into production.
What cocktail or beverage do you enjoy most?
A good cup of coffee or a 2 Hearted IPA.
Have you ever cooked for a celebrity? Do you have a story to tell?
I worked at The Yellowstone Club in Big Sky, Montana and cooked for Bill Gates once. Believe it or not, it was a burger.
Black Napkin In Grand Rapids, Michigan: Meet The Chef
What’s your Instagram so readers can follow you?
It’s @blacknapkingr
Why should readers visit Black Napkin in Grand Rapids, Michigan?
Our beef is bangin’, we use Michigan Craft Beef, the best in the state. We have an obsessive attention to detail and consistency both in our hospitality and our product. We play with our food and have fun doing it and that shines through to you when you walk through our door. We wouldn’t be what we are today without our badass crew who put their hearts into this thing. Since opening, our place has developed a life of its own that has been built by everyone we work with, most of them have been there since day one. We got house made sodas, popsicles, crispy edge smash burgers, thighs, fries and hot guys baybee. Laces out, Dan.