The 200-year-old stone walls of Christine’s Creekside Inn sheltered an 18th-century grist mill, a knitting mill, and a Prohibition-era speakeasy before hosting executive chef and owner Doug Delong. This is a second homecoming for Delong, who was one of the original chefs here during the early 1990s when the restaurant was called Old Mill Inn. After an apprenticeship at the Green Hills Inn to study American and French cuisine, Delong returned to restore the elegance of the restaurant and pour two decades of experience into his hearty meat- and seafood-focused cuisine. Italian taste dominates the menu, so veal and chicken are draped in traditional sauces with lemon and capers, artichokes, or marsala wine to complement their tiny borsalino hats. Steaks are hand-cut from certified Angus beef and pair nicely with wine or a microbrew from the diverse list of 14 bottled beers.
Delicate iron chandeliers descend from timber beams in the peaked ceiling, but their soft glow seems unnecessary against a wall of arched windows that reach nearly two stories on their tippy toes. The broad hall exudes both cathedral grandeur and country charm, making it suitable for an elegant night out or a wedding reception.
When designing the menu for Inyo Restaurant, executive chef Kenny Wee incorporated influences from many different traditions, including Chinese, Vietnamese, and Korean. The diverse selections range from comforting chow mein noodles to spicy Szechuan fish, the latter of which is one of many dishes that features seafood freshly flown in from Hawaii and Japan. The jet-setting proteins can also be found alongside interesting touches such as jalapeños and strawberries.
Surrounded by dark Asian tile and crimson walls, guests can sip sake at the sleek, curved bar or experience signature martinis while watching plasma TVs. In warmer months, there's no better place to enjoy a spicy-tuna pizza than out on the patio.
The vivid blue walls, red furnishings, and dynamic artwork of Salon Alliance illustrate the stylists’ commitment to color—a commitment further emphasized by Redken Color certifications, ammonia-free coloring solutions, and skill at smoothing and covering gray hair. Stylists Jonna and Chad also expertly tend to curly hair, add eye-catching highlights, and otherwise flatter the features of their clients.
Within Rosie O'Grady's cozy confines, more than 100 high-definition flat-screen TVs beam beneficently at eyeballs while the sounds of live music entertain ears. Chefs arrive early at both locations to switch off rooster alarm clocks before grinding Angus premium beef for the burgers on the Chesterfield menu and Ferndale menu—Real Detroit Weekly voted Rosie O'Grady's Best Burger and Best New Bar in 2010. Thin-crust specialty pizzas ($7.99, small) are baked in coal-fired ovens on 6-inch pizza stones quarried from the cave in which Ted Nugent sleeps. Rosie O'Grady's also grills 13 different varieties of 10-inch natural-casing hot dogs ($3.69–$5.69), which pair perfectly with domestic, import, and craft brews in bottles ($3.25–$5.75) or on draft ($3.50–$6). Masters of mixology also pour martinis ($6.75–$8.75) and cocktails ($4.75–$6.75) made from freshly squeezed citrus juices.
The Ferndale eatery features a large menu of authentic Cajun fare sure to evoke memories of dancing your way through the Marigny on steamy summer nights in 2002, the summer of steam that continued into the night. Start with an order of alligator sausage ($8.95) sautéed with veggies in white wine, or imitate dignified Bayou brunches by summoning the crawfish boil ($6.95) to your table and diving into the pound of boiled mudbugs hands first. Traditional po' boys, such as the fried or blackened catfish ($7.95) or the Andouille-crusted oyster po' boy ($8.95), served over southern slaw and accompanied by house-made chips, will satisfy the sandwichly inclined. Jazzy diners can improvise a syncopated serenade to the red beans and rice with Andouille sausage ($10.95) or the jambalaya ($11.95).
The Tex-Mex cuisine at Cantina Diablo owes its authentic taste to the restaurant's team of chefs. After serving for years in kitchens in Mexico and Texas, they've assembled a menu that combines their own unique recipes with those passed down through generations. Fresh flour tortillas are the cornerstone of a menu that features classic fajitas alongside massive burritos and skillet enchiladas. Tacos are piled with eclectic meats such as braised pork shoulder al pastor, beef cheek, garlic- and cilantro-marinated mahi, and battered buffalo shrimp. Chicken mole with corn and pepper salsa and a Mexican-spiced beef short rib wellington also put a twist on Tex-Mex cuisine. The bar, meanwhile, puts its own spin on Mexican flavors: martinis and mojitos are made with fresh herbs and muddled by hand, while a signature drink features tequila and sangrita in a cucumber cup. Thanks to Cantina Diablo's catering, much of the food is also available for on-location dining.