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Article |
Issue |
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Michigan’s beer-making industry is no stranger to
water sustainability.
By Rachelle Hadley
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May 2013 |
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A freshened-up Phoenicia still sets the standard for upscale Middle Eastern fare.
By Chris Cook // Photographs by Joe Vaughn
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May 2013 |
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Capuchin Soup Kitchen offers fancier fare for outside events.
By Molly Abraham // Photographs by Paul Hitz
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May 2013 |
 |
Drought Juice in Plymouth
widens its raw-beverage reach.
By Rachelle Hadley
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April 2013 |
 |
Morels serves up well-thought-
out cuisine (and, of course,
mushrooms).
By Chris Cook
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April 2013 |
 |
Satay House brings a taste of Malaysia and Singapore to Madison Heights.
By Molly Abraham
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April 2013 |
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A roundup (with recipes) of Detroit's corned beef hash varieties.
By Victoria Venn
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March 2013 |
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Brandon Kahlich brings house-made barbecue fare — and some old Bambu favorites — to Grosse Pointe storefront.
By Molly Abraham
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March 2013 |
 |
Eating pho, Vietnam’s national dish, is one way to discover a
vibrant ethnic community — especially during the annual Tet celebration.
By Mark Kurlyandchik
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February 2013 |
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Pho Lucky brings authentic Vietnamese cuisine — and a tribute to family — to a
Redford storefront.
By Molly Abraham
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February 2013 |
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