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

the mayflower

How to Make Cork & Gabel’s The Mayflower

Have your donuts for breakfast or dessert — the choice is yours

Meet the Entrepreneur Demystifying Tequila

Nayana Ferguson, the chief operating officer and co-founder of metro Detroit’s Anteel Tequila, talks common misconceptions about the spirit. Plus, she shares three spring cocktail recipes to try at home.
pop tarts

5 Spots to Get ‘Pop-Tarts’ in Metro Detroit

Local bakeries, cafes, eateries, and pop-ups put a spin on a nostalgic treat
cider mill madelines

How to Make Voyager’s Cider Mill Madelines

Bake a batch of buttery baked goods — then try saying that three times fast!
cheesesteak benny 2 by yana benjamin

8 Metro Detroit Spots for Eggs Benedict

Grab the breakfast favorite at these local restaurants
the morrie - reopening a restaurant

Local Business Owners on Reopening a Restaurant During a Pandemic

Restaurateurs might make it look seamless, but the path to reestablishing an eatery is riddled with hurdles
spinach pie

How to Make KouZina Greek Street Food’s Spanakopita

A dozen Greek spinach and feta pies to satisfy your appetite

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.

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