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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

How to Make Bell Bistro’s Verdita Cocktail

Ingredients2 ounces cristalino tequila 1 ounce green juice (homemade, or a store-bought juice like Naked’s Green Machine or V8’s Deliciously Green) 1/2 ounce...

7 Seafood Spots to Try During Lent and Beyond

For 40 days each late winter/early spring, many Christians celebrate Lent with prayer and fasting that involves giving up something and not eating meat,...

New Brewery ‘Roars’ into Detroit for Marche du Nain Rouge

A veteran- and Black-owned brewery, Roar Brewing Co. is planning its soft opening this Sunday, March 23, in Midtown. But it won’t just be...

Feast on Sushi at These 11 Metro Detroit Eateries

When you think of sushi, you might think of raw fish, but really, it’s the vinegared rice that makes the Japanese delicacy. Whether you...

Six Upcoming Tasting Menu Events On Our Radar

While it may be a splurge, attending a tasting menu dinner is an exciting way to experience a culinary teams’ pure skill and creativity...

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

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