Bites: April 2015

News and notes about the metro Detroit food scene from Molly Abraham and the Hour staff.


Family Fare

Le Chef was an excellent Lebanese restaurant, but its location in a Home Depot plaza in Farmington Hills gave it no street presence. It closed in 2013, but fans of the fare served elegantly by the mother/daughter team of Malake and Melissa Bitar may now find it in a much more appropriate setting: the former Shiraz space at 30100 Telegraph Rd. inbBingham Farms. This time, the Bitars named their restaurant Mandaloun Bistro, and it specializes in the cuisine of northern Lebanon. It’s serving house-made sausage, chicken kafta, lamb tongue, and some of the best hummus in town.


Return to His Roots

Veteran restaurateur Matt Prentice has gone back to his roots. He’s opened Matt’s Bagel Deli on Mound Road south of 14 Mile Road in Warren, where he serves breakfast and lunch daily from a sandwich/soup menu and also continues his catering business.


A Chair at the Table

Ken Miller, the CEO of Millennium Restaurant Group of Kalamazoo, has been elected chairman of the Michigan Restaurant Association. Miller’s restaurants include Martell’s, Central City Tap House, the Idler Riverboat, and several more.


Farm Fresh

One more reason to go to Corktown. The Detroit Institute of Bagels is teaming up with ACRE and Brother Nature to open the Corktown Farmers Market on a strip of land on Michigan Avenue between the Lodge service drive and the DIB. It opens mid-May, 3-7 p.m. on Thursdays through October.


Birthday Surprise

Guests who arrived for dinner at Bistro 82 one cold Wednesday night in February got a pleasant surprise when they discovered that as a celebration of the Royal Oak restaurant’s one-year anniversary, dinner was on the house. Furthermore, a matching amount of the dinner total ($5,182.19) was given to the Boys and Girls Club of Royal Oak by proprietor Aaron F. Belen.


Townsend Three-peat

The Townsend Hotel has upheld the standards once again. The Birmingham hostelry has received the Forbes Travel Guide’s four-star rating for the third year in a row. And it’s no surprise that Rugby Grille, its clubby restaurant, gets the Forbes recommendation too. 

Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

So You Wanna Be A Chef (Or Just Cook Like One)

Local culinary classes range from making doughnuts to earning degrees.

Better When Basted

Big Rock's Matthew Fitchett gives lamb a seared spin.

Shared Plates: December 2018 Winner

Recipe: Lebanese Okra Stew

Cocktail Recipe: Ask Your Mum

Food Recipe: Braised Beef Brisket

Chef Aaron Lowen, of Empire Kitchen & Cocktails, shares one of his favorite holiday recipes
Edit Module
Edit ModuleShow Tags

Most Popular

  1. The Makings of the Shinola Hotel
    When the Detroit brand’s first foray into hospitality opens its doors, it’ll offer customers...
  2. My Two Christmases
    An Armenian-Iranian, Detroit-based writer reflects on transposing the holiday across continents
  3. New Year’s Eve, Brooklyn Style
    Tips for celebrating 2019 from the pros at Brooklyn Outdoor
  4. Main Review: SheWolf
    Born in Detroit but inspired by Rome, SheWolf takes diners on a culinary journey
  5. Meet the Makers: Tait Design Co.
    How an after-work hobby ascended to a booming business
  6. The Art of Gifting
    Metro Detroit tastemakers from all walks of life offer a glimpse of what’s on their holiday...
  7. Comeback Catering
    Dish, in Detroit, pushes through hard times with consistently delicious food
  8. Precious Metals
    Layering necklaces, stacking rings, and placing bangle upon glitzy bangle: a definitive guide to...
  9. Food Recipe: Braised Beef Brisket
    Chef Aaron Lowen, of Empire Kitchen & Cocktails, shares one of his favorite holiday recipes
  10. An Hour with ... Ricki Friedman
    Founder, Break the Weight