RESTAURANT OF THE YEAR

2022 Restaurant of the Year: Oak & Reel

Despite a global pandemic threatening to derail his longtime dream, chef Jared Gadbaw has brought his vision of a seafood-focused Italian restaurant to life, in Detroit’s Milwaukee Junction neighborhood

RECENT RESTAURANT & FOOD COVERAGE

mushrooms

Mushrooms Are Finally Having a Moment

The wellness world is embracing the fungus among us

How to Make The Peterboro’s Welcome to Miyami Cocktail

Try this drink from the Detroit restaurant at home
Top Chef - Season 19

‘Top Chef’ Houston: Guess Who’s Coming to Dinner

Sarah Welch returns to the main competition and this week people are all in their feelings
downtown street eats

Downtown Street Eats to Feature Over 80 Food Trucks and Carts

This year’s program returns on May 16
The Common Grill

James Beard Awards, The Common Grille, & More Metro Detroit Dining News

Here are a few of the latest headlines you need to know
gardening

Keep Growing Detroit’s Romondo Woods II Shares Gardening Tips

Ensure you eat what you sow with this fresh approach
shota tom

‘Top Chef’ Houston ‘Last Chance Kitchen’ Recap: Sarah’s Kitchen

Sarah faces her last competitor for a chance to get back into the main competition

CHEF TIPS & TECHNIQUES

SPECIALTIES OF THE HOUSE

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Iridescence

Alaskan Black Cod – Wild Alaskan Black Cod with Rock Shrimp, Lobster, and smoked chili broth.
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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.
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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.
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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

FOOD EVENTS

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