Redsmoke Barbeque and Astoria Pastry Shop's Tasso Teftsis & Wolfgang Puck Grille's Marc Djozlija
CRAVINGS: 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
> TASSO TEFTSIS, co-proprietor of Redsmoke Barbeque and Astoria Pastry Shop in Greektown, and his wife, Margaret Weertz, love to dine out, usually choosing to sit at the bar, Weertz says, “because we like to meet new people and talk to the owners.” Among their faves are Angelina Italian Bistro for the charcuterie and pappardelle Bolognese, and Motor City Brewing Works for the Pale Ale and the pizzas (the “Mary Did Have” pie with ground lamb and yogurt, and the pear, fig, and gorgonzola pizza). “We love Ernie’s for the grilled whole fresh fish, and for dessert, the homemade goat-milk yogurt with honey. We love the upscale design of the Greek dining room.” Harry’s Detroit Bar draws the couple for the Michigan beer selection on draft, especially Final Absolution, as well as salads and burgers. When they go to the Grosse Pointe Salvatore Scallopini, Teftsis has the pasta fresca and Weertz asks the chef for gnocchi with meat sauce and Alfredo mixed together.
> MARC DJOZLIJA, executive chef at Wolfgang Puck Grille at the MGM Grand Detroit, is often spotted at Midtown Shangri-La, where he orders dim sum — “especially the shrimp in [bean curd] skin and the pad see eiu noodles with garlic sauce.” Roast is another frequent stop for hanger steak and Brussels sprouts. Other city restaurants on his list are Supino Pizzeria in the Eastern Market for the Bismarck, cooked with a sunny-side-up egg on top. At Slows Bar BQ, he enjoys the brisket with sweet sauce, coleslaw, and mac and cheese. “No meal is complete without a craft cocktail at Sugar House,” just a couple of doors down from Slows.