DINING GUIDE DIGITAL EDITIONS

DINING GUIDE FEATURES

Recipes for Success

The metropolitan Detroit dining scene offers a perfect blend of sophisticated menus, consistent quality, and enduring value.

Sample the Spirits of Michigan

The state’s wineries and craft breweries have been gaining international attention for their diverse products, and now distillers are getting into the game with an array of spirits.

A Taste for Details

When restaurants pay extra attention to the little things, it adds up to a truly exceptional dining experience.

Between Bread

Super Sandwiches - Taking the lunchtime staple to new heights

Menu Guide Contributors 2012

Megan McDonald, Molly Abraham, Steve Wilke, Dianna Stampfler, Anne Berry Daugherty, Joe Vaughn

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.