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Sample the Spirits of Michigan

The state’s wineries and craft breweries have been gaining international attention for their diverse products, and now distillers are getting into the game with an array of spirits.

A Taste for Details

When restaurants pay extra attention to the little things, it adds up to a truly exceptional dining experience.

Between Bread

Super Sandwiches - Taking the lunchtime staple to new heights

Menu Guide Contributors 2012

Megan McDonald, Molly Abraham, Steve Wilke, Dianna Stampfler, Anne Berry Daugherty, Joe Vaughn

Winning Wine Trends

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

Steaking a Claim

Prime beef is back in a big way

Menu Guide Contributors 2013

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

Menu Guide Contributors 2011

Rebecca Pranger, Roxanne Mullins, Molly Abraham, Steve Wilke, R.J. King, Anne Berry Daugherty, Joe Vaughn

A Cut Above the Rest

Competition keeps the metropolitan Detroit dining scene strong

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 and prime zip sauce.

Santorini Estiatorio

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

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 maître d'hôtel butter.

Iridescence

Tribute to the Cheeseburger: A "cheeseburger" featuring sliced filet mignon, brioche,Dijon crème fraiche, sauce Mornay, sweet potato French fries, grilled romaine, pickled noodle, and tomato nage.

Tria

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

Zazios

Roasted Beet Salad: Roasted beet mixed with shaved red onion, goat cheese, hazelnuts, pea tendrils, and truffled lemon vinaigrette.

Toasted Oak Grill and Market

Market Charcuterie Board: Michigan venison terrine, with cherries, house-made hunters sausage, and Toscano salami.

The Lark

Copper Cataplana: Jumbo prawns with lemon, garlic, ginger, and Portuguese piri-piri peppers.

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