RECENT RESTAURANT & FOOD COVERAGE
Have your donuts for breakfast or dessert — the choice is yours
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.
Local bakeries, cafes, eateries, and pop-ups put a spin on a nostalgic treat
Bake a batch of buttery baked goods — then try saying that three times fast!
Restaurateurs might make it look seamless, but the path to reestablishing an eatery is riddled with hurdles
SPECIALTIES OF THE HOUSE
Alaskan Black Cod – Wild Alaskan Black Cod with Rock Shrimp, Lobster, and smoked chili broth.
Bellino Americano – Based on the famous Italian Bellini, Café Cortina uses Detroit City Rye Whiskey and peach nectar made in house with smoked rosemary.
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.
Gnocchi Rita – Little Handmade potato dumplings served with Mamma Rita’s special Pancetta (bacon) and mushroom blush sauce.
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.
Shrimp Scampi - Full pound of shrimp sautéed with mushrooms, bell peppers and garlic white wine sauce
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
Filet Surf and Turf - Served with Montrachet cheese mashed potatoes, asparagus, and tomato-basil beurre blanc
Dover Sole - Pan-seared dover sole filleted tableside served alongside roasted fingerling potatoes, haricots verts almondine, and beurre blanc.