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

Pizza

Mootz Pizzeria + Bar Shares Their Recipe for a Healthy Dinner Pie

This past January, the highly anticipated gourmet-style pie shop Mootz Pizzeria + Bar opened in downtown. The 4,000-square-foot Library Street location was excited enough,...
Scallops Carpaccio

A Simple Sweet and Spicy Seafood Dish from Bistro 82

The Royal Oak restaurant shares the recipe for their scallop carpaccio

A Recipe for Tea Lovers: Matcha Chocolate Sandwich Cookies

While matcha — the finely ground powder of green tea leaves — has been central to East Asian diets for centuries, the ingredient has...
Staghorn Sumac

Cocktail Recipe: Staghorn Sumac

Detroit’s Sugar House’s spring cocktail menu features a bouquet of flowers native to the region like staghorn sumac. Unlike poisonous sumac, the staghorn sumac sprouts...
Beer

What’s Causing Your Beer Allergy?

Hibiscus, mango, coriander, lemongrass — craft beer breweries are using once-unexpected ingredients to bring an infusion of flavor and innovation to a beloved beverage....
Cello

A Hearty Pasta Recipe Perfect for Cold Weather

Cello Italian Restaurant in Howell expanded their presence with a Royal Oak pop-up shop last fall, bringing with them specialties such as eggplant parmesan and veal...

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

5 Food Trends to Follow Right Now

As Detroit continually flourished in 2018, a new food scene consisting of culinary masterminds launching haute restaurants that boast innovative cuisine, one after another,...

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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