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Why Beechwood Grill made the SteakMap list

Beechwood charbroils over a wood-fired grill, which is the reason it is here. Almost every restaurant at this price point uses a flat-top or a gas broiler; wood puts smoke and a different quality of char into the crust, and it is harder to run consistently.

Every steak comes topped with sautéed mushrooms and served with a choice of two sides, which makes the pricing genuinely complete rather than a starting point.

The board

A 12oz thick-cut Delmonico ribeye leads, with a 6oz center-cut filet mignon and an 8oz center-cut top sirloin beneath it. The Beechwood Sizzler is a 6oz center-cut tenderloin, and the Boursin steak tips are tenderloin tips under a creamy garlic herb cheese.

The outlier worth knowing about is the Bourbon Pork Ribeye — an 8oz pork ribeye glazed in a New Orleans-style bourbon sauce. Pork ribeye is the rib section of the loin, and it is one of the best-value cuts in any butcher case; almost nobody puts it on a menu.

Holland and the lake

Holland sits on Lake Macatawa a couple of miles from Lake Michigan, and the fresh catch section reflects it properly — lake perch, lightly breaded and served crisp, and whitefish dusted and golden. Both are Great Lakes fish done the traditional way, and the perch in particular is a west Michigan institution.

There is also a blackened mahi over Mexican street corn with a spicy mango aioli, and a grilled shrimp scampi over rice.

Menu prices

As published on Beechwood Grill’s own menu, August 2026: 6oz filet mignon $38, 12oz Delmonico steak $35.50, 8oz top sirloin $24, boursin steak tips $24, blackened mahi $23.50, grilled shrimp scampi $23, lake perch $22.50, bourbon pork ribeye $19.50, whitefish $19 and the Beechwood Sizzler $18.50. Two sides are included.

Read the guide to the best steakhouses in Michigan.