Crafting ‘Greener’ Brews

Michigan’s beer-making industry is no stranger to water sustainability.

By Rachelle Hadley

Restaurant Review: Birmingham's Phoenicia

A freshened-up Phoenicia still sets the standard for upscale Middle Eastern fare.

By Chris Cook // Photographs by Joe Vaughn

Capuchin Soup Kitchen's Catering Arm Offers Fancier Fare

Capuchin Soup Kitchen offers fancier fare for outside events.

By Molly Abraham // Photographs by Paul Hitz

Local Kitchen & Bar

By Molly Abraham // Photograph by Joe Vaughn

Cravings: Andiamo Riverfront and Local Kitchen & Bar

Their stylish menus are enticing enough to attract a loyal clientele of discriminating diners, but no matter how expert they are, restaurant people...

Wine: Chilling Out

Even red wines can benefit from refrigeration.

Maccabees at Midtown & Red Crown

Restaurant veteran Molly Abraham noshes around town, tracking down some top spots.

By Molly Abraham

Molly's Picks: The Meeting House and Green Zone Pizza

Restaurant veteran Molly Abraham noshes around town, tracking down some top spots.

By Molly Abraham

MAC 'N' CHEESE

It’s not simply pasta, powdered cheese, and milk anymore. There are as many ways to make this classic comfort food as there are to make chili....

By Molly Abraham

Time Travel

In the early 20th century, Detroit was a tourist destination — a place to see and be seen. And there was no shortage of excursion companies so...

By Richard Bak

Faces in the Crowd

They keep vigil over the city in frozen silence, many of them for a century or more, just waiting for a return glance. We get face to face with...

Water Works

Like outdoor sculpture and monuments, fountains add beauty to a city. But these forms of liquid architecture have an added benefit: They appeal...

By George Bulanda

Aromatic Michigan Pinot Blanc: Summer’s Sublime Wine

Pinot Blanc has been rooting itself in Michigan soils since at least the mid-1990s.

by Sharon Kegerreis

Michigan’s Newest Wine Trail Offers Great Variety

As warmer weather makes its way along the west coast of Michigan, wineries are gearing up for a bustling wine-touring season.

By Lorri Hathaway

Recipe: Italian-style Sea Bass

Volare’s Chef Grossi serves up an Italian-style sea bass.

By Molly Abraham // Photograph by Joe Vaughn

Recipe: Cream of Asparagus Soup

Cream of asparagus soup is a sure sign of spring.

By Molly Abraham

Restaurant of the Year 2013: Tre Monti

In an increasingly casual world, there are still keepers of tradition and the high standards of fine dining. And few do it better than Tre Monti.

By Molly Abraham

Restaurant Of the Year 2012: Joe Muer Seafood

A classic Detroit spot is revived, setting the table for a welcome comeback.

By Christopher Cook // Photographs by Joe Vaughn