At Sakura Sushi House, fresh morsels of fish, eel, and octopi nestle into handcrafted rolls, a hibachi grill sears steak, and teriyaki sauce infuses chicken and tofu with savory flavor. Patrons perch at the granite-topped sushi bar and browse a menu brimming with four pages of specialty sushi rolls, or lounge in maroon booths, filling squirt guns from bowls of udon noodles. In the kitchen, chefs season meats ranging from filet mignon to lobster and augment shrimp tempura with teriyaki. After chopsticks ferry the final pieces of maki to tongues, punch their timecards, and head home, diners sip hot or cold sake to finish the evening with a final gustatory flourish.
Manu and Ila Patel decided to share their recipes with others inside Krishna Catering & Restaurant. They stuff dosas (thin crepes) with cheese and vegetables and toss onions and jalapeños into uttapam (thick pancake) mix, creating dishes that helped the eatery earn the Best Vegetarian Restaurant award on the 2012 Detroit A List. Ila also blends Indian and Chinese flavors, dousing cheese cubes in Chinese sauce and sprinkling chili and soy sauces over veggies. Manu and Ila also cart their myriad dishes off site, catering weddings and celebrations held after passing court-mandated polygraph tests.
The hybrid vegan café and gift shop deals in good vibes, whether they take the form of sandwiches and soups made from scratch, eco-fashions, or candles that both soothe the senses and keep away ghosts that are wearing flammable bed sheets. After tasting the zing of a spicy plum vinaigrette or biting into organic sprouted-grains bread at the Compassionate Café, guests can browse a selection of eclectic wares. Vegan jewelry sparkles with gemstones alongside Dead Sea mineral soaps and colorful socks made from recycled cotton, which are ideal for keeping a giant caterpillar warm.
The Boardman location also delves into the world of knitting with a lounge where needle artists can pick up skeins of silk or bamboo yarn, sink into armchairs, and clack away until they have a spider web to sleep in that night.
With its deep-burgundy walls, heavy curtains, and crystal-draped chandeliers, What Crepe?s dining room hearkens back to Belle ?poque?era Paris. The scent of simmering crepe batter and melting cheese further imbues the bistro with an aura of authenticity. Chefs flip more than 50 sweet, savory, gluten-free, and vegan crepe varieties that have earned praise from the Detroit Free Press for their freshness and ability to be delivered through mail slots. Savory standout The Obvious garnishes chicken and caramelized apples with feta, while the Nutty Monkey blends banana and Nutella, then tops them with vanilla ice cream. In addition to crepes, dining companions can share sips of organic tea and the restaurant?s own blend of french-press coffee.
Peggy Dennis and Mark Kohn transformed the historic Oak Harbor Hotel, while retaining the well-known façade's historic charm. But inside the duo refurbished the guts by restoring the century-old hardwood floors and hanging glittering chandeliers. They remodeled the dining room to house their restaurant – which serves a variety of locally grown produce and locally raised meats. They also renamed the venue to The Beekeeper Inn, a nod to their own passion for apiculture. Together they run the banquet hall and restaurant, taking breaks in their day to tend the family farm, harvest honey, or net a new swarm of bees. Mark even uses the Inn's upstairs space as a Krav Maga practice studio to teach self defense classes.
Born in Jalisco, Guadalajara, Cocina De Carlos owner Carlos Mendez brings the zesty, flavorful cuisine of that region to diners' plates. He personally selects the fresh produce and high-quality meats that he and his team—many of whom are family members—use to craft handmade tamales, burritos, and house specialties such as halved, grilled pineapples stuffed with shrimp and cheese. They never use any frozen or canned ingredients, and will prepare gluten-free and vegan dishes on request. For a different taste of Jalisco, try one of the eatery's signature margaritas. “All margaritas are made with 100 percent agave tequila. The House and Jr. House margaritas use tequila from my hometown,” Mendez told a writer for Toledo Free Press.