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.
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.
Strawberry Moon's menu serves up freshly baked bread and pastries made from organic flour plucked straight from the vine. Lovers of loaves can opt for breads ranging from classics such as honey whole wheat ($3.89) to game-changing explosions of flour-flecked flavor such as jalapeño cheddar ($5.89). Dessert desirers need look no further than the pastries, muffins, and cookies—including the bakery's namesake, a crescent confection topped with pink icing—lining the bakery's shelves. Despite the sweet-tooth façade put up by Strawberry Moon, a streak of eclectic edibles runs through the fare, as sandwiches and pizzas also populate the menu. Gourmet pizzas include the Full Moon ($15.19 for a 14-inch pizza), a flavorful caravan of meats, onions, green peppers, mushrooms, black olives, and pineapple, and the Julius C ($15.09 for a 14-inch pizza), a satisfying slab of creamy Caesar sauce, mozzarella, romano, grilled chicken, and fresh tomato. Oven-baked sandwiches of note include a cucumber sandwich ($6.19) with wasabi and Swiss cheese, and the Funky Monkey ($4.89), where banana and honey ride a groovy bass line of organic peanut butter.
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 cooks at Dan Good Pizza understand that everybody has their own favorite style of pizza, so they load their menu with seemingly limitless options. They start with a base of five crust varieties: thin and crispy flatbread, hand tossed traditional, round or square pan pizzas, Chicago-style deep dish, or gluten-free. They then decorate the dough canvas with sauces and any combination of their 34 toppings. Tried-and-true creations come in the form of specialty pies, including the Mediterranean, which is topped with spinach, red onion, marinated tomatoes and feta cheese. To complement their pizzas, they offer cheddar and bacon bread sticks with a garlic and herb cream cheese spread and jumbo bone in butter-parmesan and jamaican-jerk wings, which come by the piece for convenient sampling.