Ah, spring break.
A glorious time of perfecting your tan, sipping poolside piña coladas and lovingly recreating the volleyball scene from Top Gun.
Well, it turns out those days aren’t past after all. No, they live on next week... with some help from lobster lasagna.
Meet Manuel’s Creative Cuisine, a literal-minded dinner spot from the heart of spring break country, soft-opening next week in the Centrum building.
You may have dined with Manuel at his original in Los Cabos. This place has the same breezy feel: high ceilings, a glass roof and floor-to-ceiling windows that open to ocean views. (Correction: they open up to Cedar Springs.)
Your best move: bring your beach volleyball team and start things off with a round of Modelos at the square center bar. Then head into the glass-walled dining room and get comfortable under the massive iron chandelier. Summon some duck empanadas or cheese gnocchi with a pistachio cream sauce. As the lights get a little dimmer, you’ll order a bottle of wine for the table and sample Manuel’s more inventive concoctions: oxtail ravioli and rack of New Zealand lamb.
They don’t call it creative cuisine for nothing.
A glorious time of perfecting your tan, sipping poolside piña coladas and lovingly recreating the volleyball scene from Top Gun.
Well, it turns out those days aren’t past after all. No, they live on next week... with some help from lobster lasagna.
Meet Manuel’s Creative Cuisine, a literal-minded dinner spot from the heart of spring break country, soft-opening next week in the Centrum building.
You may have dined with Manuel at his original in Los Cabos. This place has the same breezy feel: high ceilings, a glass roof and floor-to-ceiling windows that open to ocean views. (Correction: they open up to Cedar Springs.)
Your best move: bring your beach volleyball team and start things off with a round of Modelos at the square center bar. Then head into the glass-walled dining room and get comfortable under the massive iron chandelier. Summon some duck empanadas or cheese gnocchi with a pistachio cream sauce. As the lights get a little dimmer, you’ll order a bottle of wine for the table and sample Manuel’s more inventive concoctions: oxtail ravioli and rack of New Zealand lamb.
They don’t call it creative cuisine for nothing.
