RESTAURANT OF THE YEAR

2019 Restaurant of the Year: Prime + Proper

A polished ambience and masterful dishes at downtown Detroit’s Prime + Proper, reimagine the ethos of the American steakhouse

RECENT RESTAURANT & FOOD COVERAGE

The Art of Creating a Wine Barrel

On a European cooperage tour, wine writer Cortney Casey discovers the art of the cask
hops

Beer 101: What Are Hops?

A closer look at one of beer's four ingredients

Toasted Oak Grill & Market’s Wine and Dry-Aging Duck Programs Shine

Since its inception, the Novi restaurant has brought culinary creativity to the most unlikely of places

Local Flavor: Savor Summer Produce With This White Bean Pesto Pasta

The recipe calls for blistered vegetables, which are best purchased from local farmer's markets
Detroit Cookie Co

The Secrets Behind Detroit Cookie Co.’s Gooey Chocolate Chip Cookies

The founder of the Ferndale bake shop shares her top 5 tips
michigan beer

4 Michigan Beers to Drink This Summer

Kick back with a few of our favorite brews

Cocktail Recipe: Violet Eyes

Pinky’s Rooftop restaurant and bar makes the drink of the season
Bea's Squeeze

A Dequindre Cut Business Puts a Unique Spin on the Classic Lemonade Stand

The local entrepreneurs behind Bea's Squeeze have turned a marketing campaign into a pop-up success

GREAT PLACES TO EAT

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CHEF TIPS & TECHNIQUES

SPECIALTIES OF THE HOUSE

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.

Parc

Dry Aged Tomahawk Ribeye - 41-day dry aged Creekstone Farms 40 oz. Long Bone Ribeye, grilled over local hardwood

McCormick & Schmick’s

Herb Broth - Chilean Sea Bass Tender, rich and buttery flavor; roasted fingerling potatoes, sundried tomatoes and spinach in a flavorful herb broth

M Cantina

Filet Mignon Tacos - Seared Filet Mignon, roasted bell peppers & onions, melted queso Chihuahua, crispy cambrai onions, chipotle aioli, micro romaine leaves

Iridescence

Lamb Shank Bourguignon - Braised lamb shank, red wine reduction, root vegetables

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