Food
DIGITAL PARTNERS
RECENT RESTAURANT & FOOD COVERAGE
A Conversation with Chef Garrett Lipar of The Dixboro Project
I first met Chef Garrett Lipar in 2013 at Torino, the critically acclaimed nine-table restaurant in Ferndale.His Scandinavian-influenced food, the ingredients for which were...
A Look at Metro Detroit’s Cigar Bar Culture
Whether or not he was the originator of the phrase βSometimes a cigar is just a cigar,β Sigmund Freud was a connoisseur of fine...
Metro Detroit Father’s Day Dining Specials
Treat dad to special selections from local favorites
How to Make Prime 29 Steakhouse’s Jumbo Lump Crab Cakes
Prime 29 Steakhouse offers a "contemporary dining experience," where guests will enjoy USDA cuts aged for 29 days and water-to-table seafood dishes. Their menu...
Restaurant Review: Hiroki San
"Approachable," "laid-back," and βunpretentiousβ are words that many a writer (myself included) seems to be using a lot lately to describe many new, upscale...
SPECIALTIES OF THE HOUSE
Iridescence
Alaskan Black Cod β Wild Alaskan Black Cod with Rock Shrimp, Lobster, and smoked chili broth.
CafΓ© Cortina
Bellino Americano β Based on the famous Italian Bellini, CafΓ© Cortina uses Detroit City Rye Whiskey and peach nectar made in house with smoked rosemary.
Da Francesco’s Ristorante + Bar
Veal Osso Buco Milanese β 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 β Little Handmade potato dumplings served with Mamma Ritaβs 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 sautΓ©ed with mushrooms, bell peppers and garlic white wine sauce
The Fed
Grass βFedβ 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
Robustoβs 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
