As opening day approaches for the new Acrisure Amphitheater, Grand Rapids is fine-tuning two essentials of the concert experience: what you’ll eat and how you’ll get there.
Set along the Grand River with room for more than 12,000 guests, the venue is expected to draw upwards of 300,000 visitors each season beginning May 2026. To match that scale, organizers are leaning into both elevated dining and carefully choreographed logistics.
On the culinary side, Executive Chef Maurice Cordova—whose résumé includes years at Van Andel Arena—is treating food as more than an afterthought. “Food is part of the show,” Cordova says. “Our goal is to create an experience that feels exciting, elevated, and uniquely West Michigan — whether you’re in a VIP space, seated in a Loge box, or relaxing on the lawn.”…