RECENT RESTAURANT & FOOD COVERAGE
The Art of Creating a Wine Barrel
On a European cooperage tour, wine writer Cortney Casey discovers the art of the cask
Beer 101: What Are Hops?
A closer look at one of beer's four ingredients
Toasted Oak Grill & Market’s Wine and Dry-Aging Duck Programs Shine
Since its inception, the Novi restaurant has brought culinary creativity to the most unlikely of places
Local Flavor: Savor Summer Produce With This White Bean Pesto Pasta
The recipe calls for blistered vegetables, which are best purchased from local farmer's markets
The Secrets Behind Detroit Cookie Co.’s Gooey Chocolate Chip Cookies
The founder of the Ferndale bake shop shares her top 5 tips
4 Michigan Beers to Drink This Summer
Kick back with a few of our favorite brews
Cocktail Recipe: Violet Eyes
Pinky’s Rooftop restaurant and bar makes the drink of the season
A Dequindre Cut Business Puts a Unique Spin on the Classic Lemonade Stand
The local entrepreneurs behind Bea's Squeeze have turned a marketing campaign into a pop-up success
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
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
