Cravings: Nick Janutol

“Oftentimes, on my way into the restaurant, I make a stop at Noble Fish in Clawson and load up on rice and raw fish to get some energy for the night ahead, specifically the unagi, spicy tuna, and miso soup,” says Nick Janutol, executive chef at Forest in Birmingham. “If I’m able to leave early on a given night, I love to stop by Phoenicia for their hashwi, hummus, and tabbouleh; their food is top notch and exceptionally consistent. On my days off, my wife and I like to try different restaurants around town, though we always hit up Selden Standard at least once a month for the squid ink chittara — simply incredible.”

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