RESTAURANT OF THE YEAR

The 2020 Restaurant of the Year: SheWolf Pastificio & Bar

At ambitious Chef Anthony Lombardo’s Detroit eatery, exquisite Italian cuisine starts at the in-house grain mill

RECENT RESTAURANT & FOOD COVERAGE

How Sustainable Is Socially Distant Dining?

While eating out during the pandemic go the distance? One writer has been thinking about that a lot.
the statler

New American-French Bistro and Market to Open in Detroit in January

Owned and operated by Joe Vicari Restaurant Group, The Statler Bistro will occupy half of the first floor of the City Club Apartments CBD Detroit

Food Blogger, Activist, and Entrepreneur Amanda Saab Sure Has Range

The Dearborn-based influencer is not easily defined
zingerman's baking classes

Step Up Your At-Home Baking Game With Zingerman’s Virtual Classes

Learn the art of bread, pastry, cookie, and cake creation from pros
Bombshell Treat Bar

Bombshell Treat Bar Wants to Deliver Chocolate-Dipped Popsicles to Your Door

The new metro Detroit business offers a lineup of over-the-top frozen sweets

5 Steps for a Safe (Yet Impressive) Labor Day Bash

Fire up the grill and let the drinks flow. If Labor Day means leaving summer behind, make the final feast count.
the 2020 taste makers

The 2020 Taste Makers: Meet the Black Culinarians Powering the Detroit Food Scene

They’re running food empires, diversifying culinary landscapes, and servicing marginalized communities
green beans

Green Beans: The Ultimate Culinary Equalizer

On the Detroit/Hamtramck border, a writer reflects on the deeper significance of a multicultural dinner staple

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

Rugby Grille

Dover Sole - Pan-seared dover sole filleted tableside served alongside roasted fingerling potatoes, haricots verts almondine, and beurre blanc.

Robusto’s Cigar Bar & Bistro

Grilled Lamp Chops - Served with Israeli couscous with confit cherry tomato and mint chimichurri.

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