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One of downtown Royal Oak's most visible rooftop party spots -- the upper level of the former Memphis Smoke -- has been reborn as a second-story restaurant and bar with some of the city's best outdoor seating.
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.
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.
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Mike Thompson
