Cravings: April 2015

Their stylish menus are enticing enough to attract a loyal clientele of discriminating diners, but no matter how expert they are, restaurant people like to take a break from their own kitchens for a taste of someone else’s cooking.



Published:

Thanks to crazy hours at the bakery, it’s difficult for Jenn Tilton, executive pastry chef at Morning Glory Coffee & Pastries in Grosse Pointe Farms, to get out for dinner. But when she does, “I really enjoy Hibachi House Grill & Bar in Rochester — the salmon is excellent! I also love the cheese pimento jar at Red Crown, which is just down the street from us. That, paired with their soft baked pretzels ... I’m in heaven, and that says a lot since we’re known for fresh baked goodies at Morning Glory. And, of course, I love the Dirty Dog Jazz Cafe.” She confesses she may be biased because it is a sister restaurant to Morning Glory, but, she adds, “Hour awarded them Restaurant of the Year in 2010, and it’s only gotten better since then.”

 

Aaron F. Belen, proprietor of Royal Oak’s hot Bistro 82 and Sabrage, proclaims that he “absolutely loves Phoenicia in Birmingham. I’m very consistent in my ordering, always getting a tomato and feta salad or house salad, hummus, and then shish tawook and their legendary BBQ sauce on the side.” If there’s room for dessert, “it’s baklava for sure.” Another favorite is Ronin, “which is across the street from my restaurant. When I go there, I always get the chicken teriyaki and ginger salad. And I’ve got to mention Franklin Hills Country Club, where I enjoy the deli salad with light dressing, and the chocolate and vanilla swirl with champagne for dessert. And their bread basket? It’s the best in town!”

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. The Art of Gifting
    Metro Detroit tastemakers from all walks of life offer a glimpse of what’s on their holiday...
  6. Meet the Makers: Tait Design Co.
    How an after-work hobby ascended to a booming business
  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