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

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The Spring Vegetables Ripe and Ready to Eat Right Now

Your seasonal Michigan produce report, courtesy of a local urban farmer

10 Ways to Volunteer with Local Food Assistance Services During the COVID-19 Pandemic

Whether you’re practicing social distancing at home or taking sanitary precautions among others, there are various ways to support the crisis
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Local School Districts Supporting Students in Need of Meals Amid Closures

Curbside pick-ups, drive-through services, and deliveries are made available for students and parents amid the COVID-19 crisis
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Your Daylight Savings Diet Defined

Yes, you should be eating differently this week, according to Michigan nutrition experts
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This Unexpected Snack Puts the ‘P’ in Protein

Health nuts, rejoice! U.S.-grown pistachios are recognized as a complete protein for those over age 5.
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How To Make The Longboard’s Spicy and Citrusy Lava Rocks Cocktail

Consider this your boozy respite from the winter doldrums
Shewolf - 2020 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
Vegan Peanut Butter Pie Recipe

Local Flavor: Vegan Peanut Butter Pie

Try this creamy, nutty, and totally decadent recipe as a guilt-free way to cure your mid-winter blues

GREAT PLACES TO EAT

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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

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