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

election night pizza

The Foods That Fuel Detroit’s Political Reporters

Here's what three local writers and anchors are planning to eat on Nov. 3
cold truth

Support Your Local Bar or Restaurant by Purchasing Swag

Rock a Cold Truth tee, Lady of the House tote, or Peterboro sweatshirt

Looking for a Boost? Try Sea Moss

A spoonful of this mineral-rich marine algae in your morning smoothie or juice may do the body good
good cakes and bakes

Good Cakes and Bakes to Reopen With a Remodeled Space

Expect new menu items, baking classes and demos, and more from the Detroit-based bakery

3 Apple Cider Cocktail Recipes to Try This Fall

Try these drink suggestions from Kuhnhenn’s, B. Nektar, and Blake's Orchard & Cider Mill

5 Spots to Grab Pumpkin Spice Lattes at in Metro Detroit

Here's where to get the fall favorite locally

Founders Brewing Co. to Release Maple Mackinac Island Fudge Beer

The new stout is part of the brewery’s 2020 Barrel Aged Series
Of Rice and Men

Blue Llama Jazz Club’s Owners Charge Forward With a New Eatery: Of Rice and...

In this month’s Restaurant Report, dining editor Lyndsay Green takes a look at Ann Arbor's new contemporary Asian American restaurant

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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