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RESTAURANT OF THE YEAR

2023 Restaurant of the Year: Madam

As you walk into Madam, your eyes are drawn to the two larger-than-life women, who make a bold statement without saying a word. The 12-foot-tall...

RECENT RESTAURANT & FOOD COVERAGE

Alley Sports Born in Detroit

It's a Midwest tradition to have some form of entertainment to accompany a beer (or three) while whiling away those long winter nights. Euchre...

A Conversation With Talia Clark, Executive Chef at Forest

For nearly 20 years, Forest, formerly Forest Grill, has remained a Birmingham beacon for elevated modern Italian cuisine in a fine-dining setting.Opened by renowned...

What’s Cooking? Dining News for June 2025

Browndog Creamery to Launch Better Made Ice Cream Flavors, New Faygo FlavorOn June 26, metro Detroit-based Browndog Creamery is introducing a whole new line...
summer fruit - cherry picking

Pick Your Own Summer Fruit at These Michigan Farms

These day-trip-worthy orchards let you pick blueberries, strawberries, cherries, and more

The Apparatus Room Offers Downtown Vibes, Local Ingredients

Armed with a new state-of-the-art kitchen, The Apparatus Room’s executive chef, Rece Hogerheide, returned in February with a menu that highlights hyperlocal produce and...

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

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

FOOD EVENTS

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