Roma Caf? started out as a one-woman operation way back in 1888. The Marazza family ran a boarding house for Eastern Market farmers, and Mrs. Marazza would always serve a hot meal to anyone who stayed. Word of her cooking skills spread quickly throughout the Eastern Market area, and her various fans convinced her to open an official restaurant. In February of 1890, Roma Caf? was born.
Its continuing commitment to classic recipes is apparent from one glance at the menu, where housemade pastas share space with veal scaloppine and broiled lobster tails. Adventurous eaters will be drawn to dishes such as the sauteed sweetbreads and frog legs, and wine enthusiasts can browse an extensive list of reds, whites, and specials.
Although the baked lasagna and chicken parmigiana are certainly Old World staples, Roma Caf? hasn't become mired in tradition. Its third-generation owner, Janet Sossi Belcoure, takes regular trips to Italy that keep her up-to-date on culinary trends and the latest gossip on who's dating Michelangelo's David. The restaurant also offers an all-you-can-eat buffet on Monday nights, complete with appetizers, pasta dishes, and cannoli. If you stop by on the night of a Red Wings game, there's even a shuttle that will take you to the arena.
Supino Pizzeria has a basic motto: keep it simple. Unlike other pizzeria places who complicate their pizzas to jack up their prices, Supino Pizzeria focuses on making the basics amazing. The menu has a nice selection of pizzas--a local favorite is the El Greco. This pizza is topped with spinach, feta, onions, mozzarella, and olives. Another local favorite is the Affumicatta, topped with smoked prosciutto, roasted garlic, parsley, mozzarella, smoked Gouda, and ricotta. These and other mouth-watering pizzas make this the premier pizza spot in Detroit. Hours of operation are Tuesday-Thursday 11am--8:30pm, Friday-Saturday 11am-10pm, and closed Sunday and Monday.
As guests sit down to eat at Taste of Ethiopia, the first thing placed on the table is a bowl of steamy washcloths. True to the traditional style of Ethiopian cuisine, dishes are served family-style and without silverware; instead, patrons eat with their hands, using gluten-free flatbread called injera.
Jane Slaughter of the Metro Times praised the flavors of the menu, crafted by Chef Meskerem Gebreyohannes, as ?so deep and so true ? you?ve never really experienced a lentil or a collard so intimately.? Doro we?t, a spicy, slow-cooked chicken stew, celebrates generous amounts of onion as well as the traditional hard-boiled eggs it?s served with. Berbere, a distinctive Ethiopian blend of 12 spices, perfumes dishes of split red lentils and marinated cubes of lamb with rue seed, basil, cardamom, and other aromas.
In her article, Slaughter also relished the restaurant?s distinctive and convivial experience. To encourage the family-style experience, patrons rest around a traditional wicker table with their muskets in plain view, and chef Gebreyohannes makes frequent appearances in the dining room to chat.
Sifu Owen Matson trains students on the ving tsun kung fu techniques taught to him by a line of Moy Tung sifu and grandmasters. Matson's classes cultivate students' balance of body and mind through the practice of three open-hand forms and two person drills.
A well-weathered teacher, Matson began his training in 1999 under the expert tutelage of Robert "Moy Yat Tung" Squatrito, who helped him master the swift movements and powerful strikes of the kung fu discipline. After becoming a member of the Moy Tung's MY4 and ICC inner training circles, Sifu Owen traveled to Detroit to open his ving tsun studio.
After years of cooking Creole, spicy Cajun, and old-style Southern dishes in their home kitchen, chef Joseph Stafford and his wife, Margarine, opened Louisiana Creole Gumbo in 1970 so the masses could enjoy their favorite recipes. Chef Joe mixed red beans with Cajun beef sausage, tossed okra and oysters into gumbo, and poured jambalaya with shrimp over rice. And though the Staffords have long since retired, they passed the reins over to others, who still serve many of the same family recipes at the eatery?s two locations.
Hand-crafted art from Thailand hangs on wood-paneled walls at Bai Mai Thai, where guests can find a seat amongst carved chairs and candlelit tables. Just like the artwork, the food is authentic, showcasing more than 50 traditional dishes, including pad thai, curry dishes, and tom yum soup. In the background, Thai music and a decorative waterfall create ambient sounds more soothing than the constant cries of a business executive sitting next to you on a 15-hour flight to Bangkok.