Food
DIGITAL PARTNERS
RECENT RESTAURANT & FOOD COVERAGE
Alley Sports Born in Detroit
It's a Midwest tradition to have some form of entertainment to accompany a beer (or three) while whiling away those long winter nights. Euchre...
A Conversation With Talia Clark, Executive Chef at Forest
For nearly 20 years, Forest, formerly Forest Grill, has remained a Birmingham beacon for elevated modern Italian cuisine in a fine-dining setting.Opened by renowned...
What’s Cooking? Dining News for June 2025
Browndog Creamery to Launch Better Made Ice Cream Flavors, New Faygo FlavorOn June 26, metro Detroit-based Browndog Creamery is introducing a whole new line...
Pick Your Own Summer Fruit at These Michigan Farms
These day-trip-worthy orchards let you pick blueberries, strawberries, cherries, and more
The Apparatus Room Offers Downtown Vibes, Local Ingredients
Armed with a new state-of-the-art kitchen, The Apparatus Room’s executive chef, Rece Hogerheide, returned in February with a menu that highlights hyperlocal produce and...
SPECIALTIES OF THE HOUSE
Iridescence
Alaskan Black Cod – Wild Alaskan Black Cod with Rock Shrimp, Lobster, and smoked chili broth.
Café Cortina
Bellino Americano – Based on the famous Italian Bellini, Café Cortina uses Detroit City Rye Whiskey and peach nectar made in house with smoked rosemary.
Da Francesco’s Ristorante + Bar
Veal Osso Buco Milanese – Tender veal shank braised with fresh herbs, pearl onions and Barolo wine in a rich veal demy glaze served over Italian risotto with baby carrot and Haricot verts.
Antonio’s Cucina Italiana
Gnocchi Rita – Little Handmade potato dumplings served with Mamma Rita’s special Pancetta (bacon) and mushroom blush sauce.
The Whitney
Beef Wellington - Diners love the Creekstone tenderloin of beef, showcased by foie gras, caramelized garlic and shallots, mushroom and truffle oil duxelle, seasonal vegetables, and Courvoisier cream.
The Waterfront Wyandotte
Shrimp Scampi - Full pound of shrimp sautéed with mushrooms, bell peppers and garlic white wine sauce
The Fed
Grass “Fed” Double Double Burger - Double grass fed beef patty from farm field table, double cheese, heirloom tomato, shaved lettuce, special sauce, house pickle, handcut kennebec fries
Station Square Kitchen and Bar
Filet Surf and Turf - Served with Montrachet cheese mashed potatoes, asparagus, and tomato-basil beurre blanc
Robusto’s Cigar Bar & Bistro
Grilled Lamp Chops - Served with Israeli couscous with confit cherry tomato and mint chimichurri.
Parc
Dry Aged Tomahawk Ribeye - 41-day dry aged Creekstone Farms 40 oz. Long Bone Ribeye, grilled over local hardwood
