Digital Menu Guide 2013

Local flavor at top dining spots offer exceptional value.

Santorini Estiatorio

Octapodaki Skaras: Grilled marinated octopus with balsamic reduction and caramelized onions, drizzled with extra virgin olive oil and topped with...

The Lark

Grilled Bone-in Rib Eye with Maître d'Hôtel Butter: Wood-grilled bone-in rib eye steak with herb roasted potatoes and asparagus, topped with...

Prime29 Steakhouse

24 oz. Tomahawk: This 24-oz. aged prime bone-in ribeye is marinated in a garlic herb blend for 24 hours, and served with roasted root vegetables...

Iridescence

Tribute to the Cheeseburger: A "cheeseburger" featuring sliced filet mignon, brioche,Dijon crème fraiche, sauce Mornay, sweet potato French...

Tria

Brown Butter-Seared Scallops: Succulent brown butter-seared scallops are accompanied by griddled grit cakes and served with Meyer lemon vinaigrette.

Winning Wine Trends

What metro Detroit is drinking — and what’s on the horizon

By Michael Schafer // Photographs by Jessica McIntyre

Steaking a Claim

Prime beef is back in a big way

Compiled By Mallorie King along with Menu Guide staff reports // Photograph by Roy Ritchie

Menu Guide Contributors 2013

Michael Schafer Esq., Molly Abraham, Steve Wilke, Mallorie King, John S. Schultz, and Joe Vaughn