RECENT RESTAURANT & FOOD COVERAGE
The Monarch Club Puts a “Stranger Things” Spin On Its Manhattan
The downtown Detroit bar's version of the classic cocktail taps into your dark side
3 Recipes From Zaman International’s Culinary Program
The Inkster-based nonprofit organization is dedicated to the advancement of marginalized women and children
Bon Bon Bon Opens A Showroom in Midtown Detroit
The boutique confectionary debuts an updated look and new (dog) treats, too
Is Celebrity Chef Fabio Viviani’s Bar Verona the Next Italian Mainstay in Metro Detroit?
What happens when a celebrity chef teams up with a hospitality group to launch a series of restaurants? The local latest chain is born.
Celebrate Unofficial Brew Month at These Local Events
It's beer season in metro Detroit
Barter’s Fall Drink Serves Up Apple Cider With a Dash of Nostalgia
Memories of apple picking inspired the Villarena Apple Cider Sour
Edelbrau Brewing Company Preserves the Tradition of Old-World Beers
The Ann Arbor brewery serves up history on tap
Local Flavor: Vegan Vanilla Coffee Creamer
Usher in the cool days of fall with this caffeinated concoction
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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Chefs Share Tips for Success
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
FOOD EVENTS
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