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RESTAURANT OF THE YEAR

2023 Restaurant of the Year: Madam

As you walk into Madam, your eyes are drawn to the two larger-than-life women, who make a bold statement without saying a word. The 12-foot-tall...

RECENT RESTAURANT & FOOD COVERAGE

How to Make Adelina’s Old Fashioned ‘Espresso’ Cocktail

Ingredients2 ounces Ezra Brooks bourbon 1 1/2 ounces espresso 3/4 ounce Borghetti Caffè Espresso coffee liqueur 3/4 ounce simple syrup 2 dashes chocolate...

Here are Michigan’s 2025 James Beard Restaurant and Chef Semifinalists

The results are in — 10 Michigan restaurants, eight of them in southeast Michigan — are contenders for this year’s “Oscars of food.” The...

How Cliff Bell’s Became a Generations-long Home for Jazz

Detroit's musical heritage is unparalleled. Motown, electronic dance music, R&B, gospel, and more: They all have a home here in Detroit. But the city’s...

What’s Cooking: Dining News for January 2025

Top Stories in Metro Detroit’s Dining Scene The Home Bakery’s St. Brown Headstand Cake Goes Viral A life-sized cake depicting Amon-Ra St. Brown’s iconic post-touchdown headstand...

Chef Omar Anani to Open Two New Eastside Eateries

Last year, Chef Omar Anani of Saffron De Twah purchased a property for two new east-side Detroit eateries set to open sometime in 2025....

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

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

FOOD EVENTS

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