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 longboard - lava rocks

How To Make The Longboard’s Spicy and Citrusy Lava Rocks Cocktail

Consider this your boozy respite from the winter doldrums
Shewolf - 2020 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
Vegan Peanut Butter Pie Recipe

Local Flavor: Vegan Peanut Butter Pie

Try this creamy, nutty, and totally decadent recipe as a guilt-free way to cure your mid-winter blues
dining cannabis 2

New Laws Clear the Way for High-end Cannabis Dining in Metro Detroit

The elevated experiences help to demystify cannabis cuisine
Rose trend

Why Rosé Should Be Considered a Year-round Favorite

Elisa Weber-Saintin, of Little Guy Wine Co., on our collective obsession with the pink rink

Karl’s in The Siren Hotel Turns the Greasy Spoon up a Notch

The newest eatery in the ultra-glam Detroit hotel serves up pancakes, sandwiches, spaghetti, and cocktails
The Cobblestone

Evening Bar Shares the Recipe for Its Pear-forward Cobblestone Cocktail

The drink is inspired by the orchard fruit grown in Michigan
Ping Ho - The Royce Mink wine

The Owner of The Royce and Marrow on Winter Wine Varietals

Her tip? Embrace low-alcohol wines in January

GREAT PLACES TO EAT

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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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