RESTAURANT OF THE YEAR

2022 Restaurant of the Year: Oak & Reel

Despite a global pandemic threatening to derail his longtime dream, chef Jared Gadbaw has brought his vision of a seafood-focused Italian restaurant to life, in Detroit’s Milwaukee Junction neighborhood

RECENT RESTAURANT & FOOD COVERAGE

the fed - metro detroit brunch

28 Metro Detroit Brunch Spots

Would you like a mimosa with that?
how to cook

Pro Tips for Preparing the Perplexing Produce in Your CSA Share

Plus, a recipe from the book "Vegetarian Cooking for Everyone"
barbecue in metro detroit

13 Spots to Feast on Barbecue in Metro Detroit

Kansas City, Carolina, Texas, Memphis, halal — not all ’cue is created equal. Here are some of the best spots around town.

Future of Food: East Eats Co-founder Kwaku Osei-Bonsu is Changing the Conversation

For this year’s Food Issue, meet the chefs, farmers, and leaders pushing Detroit’s food culture forward

Future of Food: Chef Enid Parham’s Catering Business Lucky Pistil is Blooming

For this year’s Food Issue, meet the chefs, farmers, and leaders pushing Detroit’s food culture forward
tigerlily

Tigerlily to Open in Former Antihero Space in Ferndale

Executive Chef Chris Vasquez says the restaurant will serve sushi with "different contemporary flavors and techniques"
Birmingham Sweetgreen

Sweetgreen to Open First Michigan Location in Birmingham

The eatery serves healthy options like salads, warm bowls, and sides of veggies
val's pizza

Val’s Pizza is Now Available at Bunny Bunny

Plus, more metro Detroit dining news

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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