Cravings: July 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.


Jai-Lee Dearing, proprietor of Rockefellers Oyster Bar in Grosse Pointe Park, really loves oysters. One of his all-time favorite restaurants is Acme Oyster Bar in New Orleans, where his dish of choice is grilled oysters. Closer to home, he likes “The Turkey Grill on Woodward near Midtown,” he says. “The Cajun Turkey bites are awesome.” Another local spot on his list is Louisiana Creole Gumbo on Gratiot Avenue near Eastern Market. “The seafood gumbo is amazing,” he says. When it’s time for a steak, Dearing heads for Mario’s on Second Avenue in Midtown, where he orders the porterhouse for two.


There’s no doubt Scott Moloney is a busy man, with two new restaurants to add to his original Treat Dreams in Ferndale: Treat Dreams Midtown and Woodpile BBQ Shack in Clawson. Nonetheless he does get out. “One of my stops is at the El Guapo food truck. My favorite offering there is the ‘Hello Mr. Hand’ taco, with pork belly and pineapple salsa,” he says. “When I’m craving pizza, my go-to spots are Supino’s (just discovered the Quattro Formaggio) or if I’m at a food truck rally, then I search out Rollin Stone Wood Fired Pizza.” He’s a fan of chef Matt Baldridge’s Dinner Club pop-ups, and “For my last meal, I’ve already got the chicken shawarma (with extra garlic sauce) from Anita’s Kitchen penciled in,” he adds.

Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

Shared Plates: September 2018 Winner

Recipe: Harsen's Island Veggie Sandwich

Recipe: Roast Boneless Pork Loin With Tart Cherry Chutney

Executive chef at Ford’s Garage, Darin Thompson’s boneless pork loin marvel

Cherry List

In Michigan, life is a bowl of cherries. Following is a collection of miscellany about our colorful crop.

Rocker Recipes

Metro musicians create a rhythmic balance between the kitchen and the stage

Flour Power

The French use the word “terroir” in describing how regional factors, including soil, give a wine its personality. Here in metro Detroit, can our palates discern a home-grown familiarity that tastes of the American Midwest?
Edit Module
Edit ModuleShow Tags

Most Popular

  1. An Animated Life
    As Rob Paulsen prepares to publish his memoir, the Hollywood veteran and voice behind some of the...
  2. An Hour With ... Teddy Dorsette III
    President, Detroit Black Deaf Advocates
  3. State of the Arts
  4. Gold Standard
    Tucked into an industrial strip in Ann Arbor, a new restaurant offers French fare
  5. A New Noodle Shop on the Block
    Midtown Detroit welcomes Urban Ramen
  6. Drink Beer, Do Good
    Local breweries and pubs jump on the charity bandwagon
  7. Recipe: Roast Boneless Pork Loin With Tart Cherry Chutney
    Executive chef at Ford’s Garage, Darin Thompson’s boneless pork loin marvel
  8. Business Class
    Trim suits, creative layers, and crisp white shirts - Fall's wardrobe essentials are fitting for...
  9. In Tune
    Influenced by its storied past, Willis Show Bar sets the tone for a nostalgic sound
  10. 13th Annual Best of Detroit Party
    On June 29, Hour Detroit brought the Best of Detroit issue to life at the 13th annual Best of...