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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....
SPECIALTIES OF THE HOUSE
Iridescence
Alaskan Black Cod – Wild Alaskan Black Cod with Rock Shrimp, Lobster, and smoked chili broth.
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.
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.
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