RECENT RESTAURANT & FOOD COVERAGE
The Spring Vegetables Ripe and Ready to Eat Right Now
Your seasonal Michigan produce report, courtesy of a local urban farmer
10 Ways to Volunteer with Local Food Assistance Services During the COVID-19 Pandemic
Whether you’re practicing social distancing at home or taking sanitary precautions among others, there are various ways to support the crisis
Local School Districts Supporting Students in Need of Meals Amid Closures
Curbside pick-ups, drive-through services, and deliveries are made available for students and parents amid the COVID-19 crisis
Your Daylight Savings Diet Defined
Yes, you should be eating differently this week, according to Michigan nutrition experts
This Unexpected Snack Puts the ‘P’ in Protein
Health nuts, rejoice! U.S.-grown pistachios are recognized as a complete protein for those over age 5.
How To Make The Longboard’s Spicy and Citrusy Lava Rocks Cocktail
Consider this your boozy respite from the winter doldrums
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
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
GREAT PLACES TO EAT
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CHEF TIPS & TECHNIQUES
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August Offers a Bounty of Fresh Flavors
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Let’s Do Brunch!
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Chefs Share Tips for Success
SPECIALTIES OF THE HOUSE
Iridescence
Alaskan Black Cod – Wild Alaskan Black Cod with Rock Shrimp, Lobster, and smoked chili broth.
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.
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.
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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The Suburban Collection Showplace
Southeast Michigan Auto Show to Roll into Novi in January 2020
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Van Buren Township
