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My greatest ice cream weakness is old-fashioned butter pecan, followed closely by chocolate, pistachio, vanilla bean, black cherry, coffee and ... well, I'm crazy about ice cream, especially late at night, so the list could go on for a while.
The food concept at Detroit's old-but-new-again Green Dot Stables is delightfully affordable and ingenious: a whole menu of $2 and $3 sliders with fillings that take the idea of meats-in-mini-buns to new levels of flavor and fun.
As much as I love wintery chicken pot pies, roasted root vegetables and savory beef stews, I've more than had my fill of cold-weather foods this year. So when I began seeing Facebook postings, e-mail blasts and websites last week touting the arrival of new spring menus, I was suddenly craving lighter, seasonal fare.
It isn't just vegetarians looking for great meatless dishes and frequenting meat-free restaurants these days. Increasing numbers of omnivores are searching out more plant-based meals as they work on losing weight, lowering their cholesterol and even saving money as meat prices rise. Evidence of the pro-vegetarian trend is everywhere.
Detroit’s biggest food truck rally to date is scheduled Friday by the Fisher Building, featuring 12 trucks and carts serving everything from ice cream and pierogis and tacos and tapas.
The patio held a cross section of people: well-dressed women in sunglasses, teenagers on phones, a multi-generational group with a baby, guys who clearly work out, young women sipping Bloody Marys -- and servers shuttling trays of food from the kitchen to the guests.
Another metro Detroit food truck rally is scheduled at the Royal Oak Farmers Market from 5 to 9 p.m. Wednesday, featuring three new trucks in addition to previous rally participants.
You may be an amazing cook. You may even be the chef of one of metro Detroit's finest restaurants. But I daresay you've never prepared a dinner as ambitious and challenging as the one Detroit Athletic Club executive chef Kevin Brennan will serve a week from today to 135 members of the American Academy of Chefs -- the honor society of the American Culinary Federation (ACF).
If you haven't been to Fenton recently to dine at the casual French Laundry, you'll find some enjoyable -- and tasty -- changes next time.
I don't remember the first time I tasted Ahi tuna tartare. But I do remember the first time I had San Francisco chef Michael Mina's Ahi tuna tartare, featured on the appetizer menu of his beautiful Saltwater at the MGM Grand Detroit. It was, I thought at the time, the best version of the dish I'd ever tasted. And it turns out I'm not the only one who thinks so.
Longtime restaurateur Matt Prentice has resigned from the restaurant group bearing his name and was replaced as president.
Even if you named a hundred different ways to top a pizza, there's a good chance you'd never think of some of the ones you'll find at Curry on Crust Desi Pizza in Canton.
Restaurants do many things for reasons we customers don't understand. Take egg whites.
Pizzeria Dolce may look like dozens of other small storefront pizzerias scattered around metro Detroit, but Clarkston families are flocking to it for owner Dan Nestorovski's flavorful thin-crust pizzas, crisp panini, fresh salads and old-school Italian entrées, made with fresh pastas and house-made sauces.
People have amusing ideas about how I do my job as the Free Press restaurant critic. Some believe the fantasy depicted in old B movies, in which some overstuffed man in a dinner jacket sweeps into a restaurant, and a trembling chef prepares dish after dish for him to taste -- after which the critic leaves without paying. It's not like that.
From the street, the Wooden Spoon in Brighton looks fresh and attractive, but it's not exactly imposing. Nothing about it screams, "Stop here!" Or "especially well-crafted food inside." And then I spotted a curious line of script on the awning. It said, "The place people keep local." Did that mean they didn't want outsiders to know about it?
Every business has ups and downs, especially in a turbulent economy, but Bacco Ristorante chef-owner Luciano Del Signore has had a seemingly golden touch for a decade. His sales have climbed or held their own every year since the contemporary Italian restaurant opened, he said -- even after the recession hit the fine-dining industry like a tornado three years ago.
A dozen of metro Detroit's favorite dining destinations are participating in this spring's sixth annual Troy Restaurant Week, March 25-30, offering three-course lunches at $15 per person and three-course dinners for $25, $30 or $35.
When online ticket sales opened a couple of weeks ago for an Indonesian dinner at the Museum of Contemporary Art Detroit, Komodo Kitchen's Gina Onyx watched in disbelief as all 47 seats vanished in less than 15 minutes.
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Mike Thompson
