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

Thyme and Honey

11 Metro Detroit Food Businesses to Support on Small Business Saturday

This year, your purchases benefit you, too!
chai-infused cocktail

How to Make The Ebenezer’s Chai-infused Cocktail

A swanky speakeasy brings imaginative craft cocktails to Plymouth

Pastry Chef Jenn Tilton’s Apple Cobbler Recipe

The home cooking pro recommends this tasty dessert for Thanksgiving

Chef Luciano Delsignore Returns To His Italian Roots With Casa Pernoi

The restaurant has shed its coat of opulence to reveal a freer-spirited version of itself

Blake’s Saint Chéri Cider Returns in Support of the Empowerment Plan

The limited-edition drink is part of Blake’s Kinder Cider series
EastEats

EastEats Aims to Be More than a Pandemic Problem-Solver

The outdoor eatery addresses issues surrounding waste, Detroit’s vacant land, and so much more

Local Food and Drink Pros Share Their Thanksgiving Tips

This year, a dinner that’s small in size and big on ideas is plenty to be grateful for

5 Metro Detroit Hot Sauces for National Hot Sauce Day

Celebrate the day with some local heat

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.

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