The Adventurist Says A Michelin Bib Gourmand Would Make Sense At This Michigan Pizza And Pasta Spot

A James Beard Award-winning chef is pulling wood-fired pizzas out of an oven in little Ada. That alone should make you set down your phone for a second.

Paul Berglund won Best Chef in the Midwest in 2016, then chose this village to open his very first restaurant as an owner.

So what lands on the table? Handmade pastas like radiatore with prosciutto and Parmigiano-Reggiano cream.

There’s also garlic focaccia served with three dipping sauces, including a chili-onion oil.

Okay, but why all the Michelin talk?

The Adventurist Magazine pointed to handmade pasta in Ada as a Michigan spot worthy of Michelin attention.

That’s a bold shout for a pizza place across from a park. Curious yet?

An Award-Winning Chef Picked This Small Village On Purpose

Chef Paul Berglund already had a James Beard Award on his shelf before Myrth ever opened. He earned Best Chef in the Midwest in 2016 for his cooking at The Bachelor Farmer in Minneapolis.

His path to Ada took some interesting turns. He graduated from the University of Michigan and served in the U.S. Navy before building a career in restaurant kitchens.

Pizza and pasta were among the first foods he learned to prepare professionally. Years later, he decided to return to those early specialties.

Myrth became his first restaurant as an owner, opening in June 2023. He didn’t pick a big city skyline for that moment, either. He chose Ada, where he lives with his family.

That choice tells you a lot about the place. The restaurant was designed around fresh ingredients, seasonal cooking, and the idea of bringing neighbors together over a good meal.

Local farmers play an important role in the kitchen’s approach. Their produce helps shape dishes throughout the year, giving the team opportunities to change ingredients as the seasons progress.

Why The Michelin Chatter Actually Holds Up

Michelin’s Bib Gourmand distinction recognizes restaurants serving quality cooking at good value. It’s a different honor from a Michelin Star, emphasizing satisfying food at approachable prices.

In April 2026, Michelin announced its American Great Lakes expansion, with Detroit among the cities selected for its inaugural restaurant guide. The first selection is scheduled for 2027.

Ada falls outside the announced coverage area, which makes the attention from The Adventurist Magazine particularly interesting.

The publication included Myrth in an article about Michigan restaurants deserving Michelin consideration. Its assessment suggested that a Bib Gourmand would make sense, while also acknowledging the chef’s broader culinary ability.

Handmade pasta, wood-fired pizza, and carefully prepared vegetables anchor a menu that feels appropriate for a casual dinner.

A perfectly blistered crust or tender piece of fresh pasta can show considerable culinary skill without requiring an elaborate presentation.

Michelin recognition depends on the guide’s geographic coverage and its own selection process. For now, Myrth remains a restaurant singled out by a food publication rather than a Michelin-recognized destination.

Those Handmade Pastas Are The Headliners

Radiatore gets its name from its ridged shape, which looks a bit like an old radiator. All those ridges are perfect for grabbing sauce, and Myrth leans right into that.

Here it comes with prosciutto and a creamy Parmigiano-Reggiano sauce. That’s a rich, savory bowl that practically asks for bread.

The pasta lineup changes with the seasons, but several established dishes show the range.

Penne all’Amatriciana combines guanciale, Calabrian chilies, tomatoes, and Pecorino Romano. The result balances the richness of cured pork with a little heat.

Plant-based diners get real attention too. Lumache arrives in a Calabrian chili-garlic tomato sauce with basil and breadcrumbs, and it’s vegan.

Mezze penne with creamy pistachio and leek pesto and sun-dried tomato offers another interesting combination. Pistachio isn’t the nut most people expect in pesto, which makes the dish a little more distinctive.

Gluten-free penne is available upon request, giving diners another pasta option.

The kitchen also prepares a children’s pasta dish, with choices of noodle shapes, simple sauces, and optional additions.

Wood-Fired Pizzas With A Little Personality

Cup ‘n Char Pepperoni might be the most honest pizza name around. Those little cupped edges crisp up in the heat of a wood fire, and the name tells you exactly why.

Every pizza at Myrth comes from a wood-fired oven at the pizza bar. That high heat gives crusts their blistered, toasty character.

The Margherita keeps things classic with fresh mozzarella, tomatoes, basil, and olive oil. The Classic Cheese combines tomato sauce, mozzarella, Pecorino Romano, and oregano.

Then the menu gets a bit more adventurous.

The Balsamico brings together pepperoni, fennel sausage, Castelvetrano olives, and aged balsamic vinegar. The combination delivers savory, tangy, and slightly sweet flavors.

Apple & White Cheddar feels right at home in an orchard-rich region. It features local apples, bacon, mozzarella, red onion, hot honey, thyme, and cream.

The Beech Mushroom pizza takes another approach, pairing mushrooms with guanciale, cheddar, chives, and a creamy finish.

Vegan cheese and gluten-free crust are available upon request, adding flexibility for different preferences.

Start With Focaccia And Watch It Disappear

Three sauces for one bread is a power move. Myrth’s garlic focaccia comes with roasted garlic marinara, ranch, and chili-onion oil for dipping.

That trio covers a lot of moods. Marinara feels familiar, ranch adds a creamy contrast, and the chili-onion oil brings some warmth.

Meatballs make another strong opener. They’re prepared with pork and bacon, then finished with fresh mozzarella and cream. It’s comfort food wearing its nicest shirt.

Vegetables get serious treatment too. Wood-roasted carrots arrive with goat cheese, toasted almonds, hot honey, fennel, and cumin. That’s a lot of flavor for a humble root vegetable.

Salads round things out with an Arugula Salad and a Kale Caesar. The arugula version includes aged cheddar, almonds, radish, and balsamic vinaigrette.

For a plant-based starter, the farro salad combines grains and seasonal vegetables with a pistachio-orange sauce and chives.

The restaurant also offers Meatball Monday specials. Options include meatballs with mashed potatoes and braised kale, a meatball sandwich on toasted focaccia, and spaghetti with meatballs.

Ordering a few starters for the table makes it easier to explore different flavors before the pizza or pasta arrives.

Arches, Green Tones, And Michigan-Made Chairs Set The Mood

Count the curves once you sit down, and you might lose track. Arches and rounded shapes repeat across the architecture, millwork, furniture, and bar.

Via Design created the interior, and the details are thoughtful. Inset tile sits flush with polished concrete floors, giving the room a clean but playful look.

The color palette mixes shades of green and peach. Add vibrant artwork and whimsical touches, and the space feels stylish while remaining comfortable.

There’s a granite bar with a custom powder-coated steel display. Nearby, the pizza bar holds the wood-fired oven, so the cooking becomes part of the scenery.

Even the chairs have a local connection. They come from Grand Rapids Chair Company, a Michigan manufacturer, with Brooke and Sherman models bringing together natural wood, metal, and rounded details.

The furniture echoes the arches and softer shapes throughout the interior.

Textured acoustic treatments help with comfort and add visual depth. Sound-dampening materials were incorporated during construction, an especially useful feature in a dining room designed for conversation.

The interior was completed in 2023, bringing together the chef’s focus on craftsmanship and the designers’ attention to detail.

A Patio Facing The Park Makes Summer Dinners Easy

Legacy Park sits right across the street, which gives Myrth a pretty pleasant setting. The restaurant is at 7423 River St SE, Ada, MI 49301, in the heart of Ada Village.

Ada is an eastern suburb of Grand Rapids. The outdoor patio faces Legacy Park and the nearby Thornapple River area.

It opened after the main restaurant, adding another seating option during warmer weather.

Outdoor reservations are available in limited numbers, so planning ahead makes sense for a particular evening.

Inside, the dining room offers a choice of tables and counter seating near the pizza oven. It’s a relatively intimate restaurant rather than an enormous dining hall.

Reservations are accepted, although several tables are also available for walk-in guests each day.

Takeout and delivery provide alternatives for anyone who would rather enjoy a pizza at home.

Michigan summer evenings are especially pleasant when the weather allows for outdoor dining, and the patio offers a comfortable place to enjoy fresh pasta or pizza while the village winds down for the day.

Plan Your Visit Around Kinship, Conversation, And Dessert

The name Myrth sounds a lot like mirth, which means joy and laughter. That connection is intentional, but there’s a family story behind the spelling too.

The restaurant’s name combines part of the word with initials connected to the chef’s family. That personal touch fits a dining room built around community and connection.

The emphasis here is on sharing food, enjoying conversation, and bringing people together around familiar dishes prepared with care.

Hours are simple to remember. Myrth currently opens daily from 4 to 9 p.m., so dinner is the main event here.

That schedule works well for date nights, family meals, and casual celebrations. Groups can share starters, then split pizzas and pastas so everyone tastes a bit of everything.

The restaurant also offers private event arrangements for birthdays and other gatherings. Don’t skip the end of the meal, either.

The dessert selection includes a Honey Pie with sea salt, along with ice cream and rotating frozen flavors. Options can include vanilla, fruit-inspired varieties, and sorbet.