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.
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
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 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: Meet the Black Culinarians Powering the Detroit Food Scene
They’re running food empires, diversifying culinary landscapes, and servicing marginalized communities
Green Beans: The Ultimate Culinary Equalizer
On the Detroit/Hamtramck border, a writer reflects on the deeper significance of a multicultural dinner staple
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
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.
