RECENT RESTAURANT & FOOD COVERAGE
How to Make Cork & Gabel’s The Mayflower
Have your donuts for breakfast or dessert — the choice is yours
Meet the Entrepreneur Demystifying Tequila
Nayana Ferguson, the chief operating officer and co-founder of metro Detroit’s Anteel Tequila, talks common misconceptions about the spirit. Plus, she shares three spring cocktail recipes to try at home.
5 Spots to Get ‘Pop-Tarts’ in Metro Detroit
Local bakeries, cafes, eateries, and pop-ups put a spin on a nostalgic treat
How to Make Detroit Street Filling Station’s Del Burger
Try this vegan spin on a local classic
How to Make Voyager’s Cider Mill Madelines
Bake a batch of buttery baked goods — then try saying that three times fast!
8 Metro Detroit Spots for Eggs Benedict
Grab the breakfast favorite at these local restaurants
Local Business Owners on Reopening a Restaurant During a Pandemic
Restaurateurs might make it look seamless, but the path to reestablishing an eatery is riddled with hurdles
How to Make KouZina Greek Street Food’s Spanakopita
A dozen Greek spinach and feta pies to satisfy your appetite
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.
