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The Lark

Chianti-Glazed Bone-In Veal Chop: A veal chop enhanced with porcini mushroom croquettes, carmelized onions, and applewood-smoked bacon.

The Hill Seafood and Chophouse

Mango-Dusted Swordfish: Mango-dusted swordfish served with coconut risotto, braised Swiss chard, and crisp plantain.

Rojo Mexican Bistro

Camarones Rellenos: Breaded jumbo shrimp stuffed with cheese and topped with a lobster cream sauce and poblano pepper. Served with seasonal vegetables and chef's potatoes.


Surf and Turf: A grilled 5-oz. filet of beef and shrimp in garlic butter, paired with eggplant Napoleon, couscous, roasted radish, and chickpea puree.

Gaucho Brazilian Steakhouse

Rodizio: Mouthwatering lamb chops, picanha (Gaucho’s signature cut), and filet mignon carved at your tableside, complemented by fresh vegetables, crab salad, and smoked salmon samples from the 42-item gourmet salad bar.

Andiamo Restaurant Group

Filetto di Manzo: Hand-cut filet migon, charbroiled and presented with Andiamo's signature zip sauce, chef's potatoes, and seasonal vegetables

2011 Holiday Gift Guide

It’s a wrap when you package their hearts’ desire into five easy categories.

Character Study: 2010 Gift Guide

When it comes to the personalities (OK, eccentrics) on your list, one size definitely does not fit all.

Uptown Grille

Land & Sea - Savor a marinated and aged 6-oz. filet, chargrilled with Uptown chop sauce; pan-seared lump crab cake drizzled with a roasted red pepper aioli; sautéed asparagus; and our house scalloped potatoes. — $23

Andiamo Restaurant Group

“Free-raised” Veal Rib Chop: The Andiamo house specialty features a char-grilled Strauss free-raised veal rib chop, our signature zip sauce, and seasonal accompaniments.

Gaucho Brazillian Steakhouse

Costela de Cordeiro / Picanha - Not merely lamb chops, but marinated and roasted to a flamed-crisp outside setting into a moist and tender interior. Picanha, our house specialty, pride of the churrascaria, grilled sirloin carved tableside to expose its full taste.

Big Rock Chophouse

Rib Eye Steak: Truffle-basted rib eye, paired with royal trumpet mushrooms with red wine shallots and garlic-whipped Yukon gold potatoes.

The Lark

Rack of Lamb “Genghis Khan” Four loin chops of lamb, served with dauphinoise potatoes and glazed carrots.

Think Globally, Eat Locally

Area Restaurants Look Close to Home for Michigan-Made Foods.

Menu Guide Contributors 2010

Molly Abraham, Steve Wilke, Dave Mesry, Anne Berry Daughtery, Joe Vaugh, Roxanne Mullins and Rebecca Pranger.

A Recipe for Intuitive Cooking

Cooking, like learning to drive a stick shift, is ultimately about trusting your gut.
The Market is Booming at Holiday

The Market is Booming at Holiday

Shoppe the Shoppes within.
Dining in Style

Dining in Style

Trends are fun, but quality and consistency are always in fashion when it comes to satisfying the appetites of metro Detroit diners