RECENT RESTAURANT & FOOD COVERAGE
Mushrooms Are Finally Having a Moment
The wellness world is embracing the fungus among us
How to Make The Peterboro’s Welcome to Miyami Cocktail
Try this drink from the Detroit restaurant at home
‘Top Chef’ Houston: Guess Who’s Coming to Dinner
Sarah Welch returns to the main competition and this week people are all in their feelings
Downtown Street Eats to Feature Over 80 Food Trucks and Carts
This year’s program returns on May 16
James Beard Awards, The Common Grille, & More Metro Detroit Dining News
Here are a few of the latest headlines you need to know
Keep Growing Detroit’s Romondo Woods II Shares Gardening Tips
Ensure you eat what you sow with this fresh approach
‘Top Chef’ Houston ‘Last Chance Kitchen’ Recap: Sarah’s Kitchen
Sarah faces her last competitor for a chance to get back into the main competition
Juan Carlos Dueweke-Pérez Showcases the Delicious Diversity of Southwest Detroit
Plus, his favorite spots in the metro area
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
Robusto’s Cigar Bar & Bistro
Grilled Lamp Chops - Served with Israeli couscous with confit cherry tomato and mint chimichurri.
Parc
Dry Aged Tomahawk Ribeye - 41-day dry aged Creekstone Farms 40 oz. Long Bone Ribeye, grilled over local hardwood
