RESTAURANT OF THE YEAR

2019 Restaurant of the Year: Prime + Proper

A polished ambience and masterful dishes at downtown Detroit’s Prime + Proper, reimagine the ethos of the American steakhouse

RECENT RESTAURANT & FOOD COVERAGE

Cocktail Recipe: The Dadhattan

A Grosse Pointe bar offers up a fatherly play on the classic Manhattan

A Dish That Redefines the Meaning of Authentic Mexican Cuisine

Writer Serena Maria Daniels reflects on her childhood and staying connected to her culture through food
rosé

7 Michigan-Made Rosés for Your Next Night In

Wineries across the state have perfected the sweet drink
beer

4 Beer Events You Don’t Want to Miss in June

These brew-centric happenings are worth visiting this month
arctic buzz

Dig into Boozy Ice Cream at DTE Energy Music Theatre This Summer

The Clarkston venue’s new offering packs a punch
summer produce

A Detroit Farmer on 5 Summer Produce Picks to Try This Season

Local favorites and fresh new ideas to enhance your healthy table
labatt

Labatt USA’s Brew Master on Creating the Company’s New Lager

The Troy native talks process and what’s big in beer now

GREAT PLACES TO EAT

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CHEF TIPS & TECHNIQUES

SPECIALTIES OF THE HOUSE

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.

Parc

Dry Aged Tomahawk Ribeye - 41-day dry aged Creekstone Farms 40 oz. Long Bone Ribeye, grilled over local hardwood

McCormick & Schmick’s

Herb Broth - Chilean Sea Bass Tender, rich and buttery flavor; roasted fingerling potatoes, sundried tomatoes and spinach in a flavorful herb broth

M Cantina

Filet Mignon Tacos - Seared Filet Mignon, roasted bell peppers & onions, melted queso Chihuahua, crispy cambrai onions, chipotle aioli, micro romaine leaves

Iridescence

Lamb Shank Bourguignon - Braised lamb shank, red wine reduction, root vegetables

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