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

Jim Lark

Restaurateur Jim Lark Dies at The Age of 90

The Lark, a West Bloomfield-based high-end eatery, won Hour Detroit’s Restaurant of The Year twice
the fed sweet potato gnocchi

How to Make The Fed’s Sweet Potato Gnocchi

Pillowy pasta dumplings are spruced up with colorful cool-weather ingredients for an artful flair

9 Beers from Metro Detroit Breweries to Try This Winter

Check out brews from Royal Oak Brewery, Drafting Table, Griffin Claw Brewing Co., and more
coffee beans

Get Fresh Coffee Beans at These 8 Metro Detroit Roasters

Support local business one bag of coffee at a time

Zingerman’s Roadhouse Bacon Fried Apple Cobbler Recipe

Add this tasty dessert recipe to your collection
Black tea sour

Trade You Whiskey Sour for This Mocktail

Make the Black Tea Sour at home using drink columnist Tammy Coxen's recipe
omar anani - saffron de twah

Chef Omar Anani on Providing Meal Relief During the Pandemic

The owner of Saffron De Twah makes our 2021 Hour Detroiters list, a roundup of people who are quietly ­— and sometimes not so quietly — enriching life across the region
Table No. 2 - Endive Pear Salad-3.cx

Table No. 2’s Chef on Bringing Fine Dining With a ‘Wow Factor’ to Detroit

Omar Mitchell, who opened the eatery in April 2019, says putting a "fine dining restaurant in the hood was an honor”

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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