The Coffee Beanery's methods of roasting and brewing coffee transcends from process to artistry. For 36 years, the international chain has roasted its own hand-selected beans at its Michigan headquarters using its trademarked Right Roast technique, where humans take the place of robots to roast small batches to their peak flavor. Each of their 31 kosher-certified coffee flavors set taste buds alight without the use of sugar, alcohol, lactose, or glow sticks. Decaffeinated versions drip into cups sans chemicals, as each batch is made with only the Swiss Water Process.
Big Boy’s claim to fame is the classic Big Boy double-decker burger—a colossal tower of fresh beef, american cheese, and special sauce. In addition to juicy burgers, Big Boy chefs extend their culinary expertise to tender steaks, barbecue sandwiches, and a sweeping variety of American comfort classics. For breakfast, the expert cooks whip up custom omelets and hot cakes topped with fruit and whipped cream. Diners await their meals out in the casual dining room, sipping on creamy hand-dipped shakes.
Vics shares the same owners and brick-and-mortar space with the Italian eatery Ruggero?s, and if they were brothers, Vics would be the laid-back one. Vintage lampposts illuminate the long, wooden bar adorned with decals of beer bottles. Fisherman ropes wind around posts that run across the entire interior. In the back, weathered wood panels cover the wall, and a flat screen TV hangs above bistro tables and a cozy booth. The menu consists of beer and pizzas crafted from dough made fresh daily. Vics? chefs top crusts with such ingredients as broccoli, banana peppers, Italian sausage, pepperoni, and mushrooms.
If you're looking for a recommendation at Great Lakes Sandwich Co. & Caf?, just look at the walls. Here, customers are encouraged to share their experiences in permanent marker: Cheryl scribbled, ?Best catfish sandwich,? and Gabe wrote,?Best food EVER?10 out of 10.? The messages serve as a permanent testimonial to the caf??s menu of American classics. The cooks serve a wide variety of hot and cold sandwiches, including homemade tuna salad, slow-roasted barbecue pork, corned beef, and philly melt. The deli lineup also branches out into pizzas and all-you-can-eat soup and salad.
Smita Ahluwalia didn't set out to become a chef—she's a doctor by profession—but when the lifelong foodie found the spice blends available in American supermarkets drab, she had to intervene. In 2007, she founded Peacock Spice Company, which distributes flavorful Indian spice blends across the country. In the process of growing her first company, Smita realized that the international foods market in India wasn't very developed and decided to bring one of her favorite foods overseas with Oye Crepes.
Today, the quick-serve restaurant has three locations—two in India and one in Detroit—that serve a mix of sweet and savory crepes. A plain crepe has just 1.5 grams of fat and can make a nutritious meal filled with fresh fruits, veggies, and herbs. But Oye also has decadent crepes such as the french kiss, which is filled with strawberries, nutella, vanilla ice cream, and chocolate sauce, then brought to the table by Gérard Depardieu.
It takes a deft touch to make Middle Eastern food from scratch, and the chefs at Taboon Bites don’t shy away from the challenge. They create all of their traditional dishes in-house, including Taboon’s most popular dish, shawarma. The health-conscious cooks also craft hummus, tomato kibbe, falafel, and shish kafta and kebabs. The food on their menu can also be catered for events, such as a birthday bash or viewing party for your man-on-the-street interview on the nightly news.