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.