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

6 Beach Reads and Adult Beverage Pairings

Ease into summer with these page turners

9 Kitchen Essentials for Cooking at Home

You’re spending plenty of time there, so why not perk up your personal cooking space with these quirky, stylish kitchen accoutrements?
leila detroit summer recipes

Summer Recipes: Recreate Dishes and Drinks off Your Favorite Detroit Menus

Leila, Michigan & Trumbull, Mutiny Bar, and more share their recipes

Lunch Must Go on For Detroit Public Schools Community District Students

Machion Jackson, the district's assistant superintendent of operations, talks providing meals during the pandemic
marcus market

Why This Midtown Detroit Liquor Hotspot Is Adding Produce to the Menu

Fresh and affordable groceries from an unlikely source

Veggies in Vogue: Your Guide to Plant-Based Diets

Plus, three restaurants serving up faux meat in metro Detroit

How to Make Toma Detroit’s Oaxacan Spring Cocktail

The team behind Corktown’s forthcoming tequila tasting room offers an at-home taste of Oaxaca, Mexico
faygo pineapple orange

Pineapple Orange Faygo Returns to the Midwest

The citrus drink hits shelves just in time for summer

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.

FOOD EVENTS

MOST POPULAR