RECENT RESTAURANT & FOOD COVERAGE
Cocktail Recipe: The Dadhattan
A Grosse Pointe bar offers up a fatherly play on the classic Manhattan
A Dish That Redefines the Meaning of Authentic Mexican Cuisine
Writer Serena Maria Daniels reflects on her childhood and staying connected to her culture through food
7 Michigan-Made Rosés for Your Next Night In
Wineries across the state have perfected the sweet drink
10 Must-Visit Eateries at the World’s Largest Food Truck Rally
Plus, what to order from each one
4 Beer Events You Don’t Want to Miss in June
These brew-centric happenings are worth visiting this month
Dig into Boozy Ice Cream at DTE Energy Music Theatre This Summer
The Clarkston venue’s new offering packs a punch
A Detroit Farmer on 5 Summer Produce Picks to Try This Season
Local favorites and fresh new ideas to enhance your healthy table
Labatt USA’s Brew Master on Creating the Company’s New Lager
The Troy native talks process and what’s big in beer now
GREAT PLACES TO EAT
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CHEF TIPS & TECHNIQUES
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Let’s Do Brunch!
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Chefs Share Tips for Success
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Creative Cuisine Builds on the Basics
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
FOOD EVENTS
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Chateau Grand Traverse
Not Just Another Traverse City Winery
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Cedar Point
Cedar Point Has More to Offer Than Ever Before This Summer
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