Swirls Cafe elates taste buds with a cavalcade of cupcakes crafted fresh daily in a panoply of inventive flavors. Customers can wrangle a dozen cupcakes from the 12–15 different varieties in each day’s rotation, such as strawberry cheesecake, lemon cake blooming with blueberries, and german-chocolate cupcake with coconut-pecan frosting. The apple-pie-spice cupcake draws inspiration from its sister dessert, apple pie, and the classic red velvet sports a tiara of silky cream cheese bejeweled with pecans, coconut, or cinnamon. Alternately, party planners can splendorize the skyline of any birthday, baby shower, or mime-school graduation with a cupcake tower, which assembles 18 sugary girders into a pinnacle of pastry architecture adorned with custom decorations
A juicy burger. Golden-brown fries. Buttermilk-battered fried chicken. Moo Cluck Moo's founders understood the delicious simplicity of these classic meals and built their business around homey, all-American feasts made from quality and often local ingredients.
Chefs hand make each order from responsibly sourced, humane components, such as pork from the Midwest’s Eden Farms pigs, antibiotic-free Andrew & Everett cheese, and hormone-free beef and chicken from animals fed a 100% vegetarian diet. Diners can taste this commitment to quality in every savory bite of a barbecue beef burger or flash-fried chicken sandwich.
The drinks also favor local flavors—sodas are made in Michigan by Northwoods Soda, which eschews high-fructose corn syrup, and floats and milkshakes are made with ice cream from Michigan’s Calder's Dairy Farm. Even the condiments entice taste buds with farm-to-table wholesomeness by using local produce whenever possible and keeping ketchup, mayo, and mustard preservative-free.
Whether it's the brick walls and soft lighting or the long leather-backed booths, there's something comfortingly familiar about Plymouth Crossing. Established in 2001, the downtown steakhouse?located in the historic Markham building, built in 1886 and birthplace of the ancestor of the famous Red Ryder BB Gun?has since blossomed into a go-to spot for pastas and sandwiches?especially at lunch. Yet it's in the dim light of the evening that chefs roll out their small plate offerings, drink specials, and signature entrees such as the surf and turf, a dish that offers the best of both worlds with a juicy 7-ounce strip steak and a steamed 4-ounce lobster tail. Amplifying the flavors of these upscale bites is an impressive wine list and a wide variety of craft beers and cocktails. A bright outdoor patio that opens during warmer months so that diners can breathe fresh air and make sure the sky doesn't start falling.
It all started with a single olive tree. The founder of Red Olive Restaurant was sailing down the coast of the Mediterranean with his father many years ago when they spotted it. Like a snowman on the beach, this tree stood out among its surroundings, and offered the two sailors the best olives they'd ever tasted.
Striving to set itself apart in similar fashion, Red Olive Restaurant presents diners with an extensive spread of flavors culled from around the globe?but especially those from Greece. At 10 locations around the Detroit metro area, visitors drop anchor near platters of grape leaves, kebabs, and a wide assortment of salads. They also dig into house specialties, such as moussaka, which features layers of eggplant, ground meat, and parmesan topped with bachamel sauce.
At Jay's Stuffed Burgers, brothers Jay and Jon Kizy have found an ingenious way to spice up America's favorite sandwich. While meat makers have traditionally relied mainly on various toppings and whispering "moo" at each burger in the hopes of infusing new flavors, the duo packs their hand-pressed Angus-beef patties with unique, savory fillings. Velveeta shells and cheese, sauteed portabello mushrooms, and even bacon-wrapped pieces of hot dog find their way into the centers of hot, juicy burgers, each served on a lightly toasted, fluffy bun. The brothers serve their signature sandwiches to the hungry masses along with sides such as sweet-potato fries and their mom's own turkey chili. Other menu offerings include wings, fried pickles, and several styles of hot dog.
The Burger Spot proves that to make something extraordinary, you don't have to reinvent the wheel?you just have to make it out of black Angus beef and the finest ingredients. That sentiment was echoed by a local Patch reporter, who proclaimed that "I?d be The Burger Spot?s guinea pig for a new burger made of seaweed?the place is just that good."?
Premium meat is the foundation for this small burger shack's signature items.?But that's not to say that the chefs don't get creative with their menu items, too. They also make turkey burgers and housemade vegetarian and vegan dishes, including tofu dogs and Greek-style veggie burgers with feta cheese.