While some places focus on specialty entrees, the chefs at Detroit’s Finest Soul Food focus on satisfying customers with a whole meal. That’s why they join each entree with a slice of corn bread and a choice of two sides—such as fresh-picked collard greens, mac 'n' cheese made with five cheeses, or spaghetti. They make their meals fresh daily and center them around a chosen cut of meat, such as a slice of hearty meatloaf or chicken in a choice of white meat, dark meat, or barbecue. They often finish meals on a sweet note with crumbly peach cobbler or banana pudding. They also use their grill skills to create half- and full-sized pans of their dishes for weddings, barbecues, and LAN parties.
The stovetops of Paulette’s Island Place kitchen simmer with a plethora of authentic Caribbean dishes, which draw their complex flavours from Jamaican, African, Amerindian, British, Spanish, French, Dutch, Indian, and Chinese cuisines. Chefs assemble meats and seafood into small and large plates of curries and stews, as traditional Jamaican fruitcakes rise in the ovens. In addition to a Caribbean menu of breakfasts and dinners, the kitchen turns out Canadian mainstays such as sandwiches, chicken wings, and burger patties in the shape of Jacques Cartier’s head.
When Carmen and Pina Simone emigrated from Italy, their knack for cooking traditional Italian cuisine made it through customs unscathed. The Past House founders' authentic tortellini, ravioli, and gnocchi are crafted from durum semolina flour and real whole eggs, and blended with meats such as Ontario certified corn-fed beef. Their meat lasagna is made without preservatives or artificial flavours, giving diners a hearty meal and Garfield a reason to continue on in spite of his inexorable battle against Mondays.
Only at Fruit Fantasy could a swan have the tail feathers of a peacock, and only at Fruit Fantasy could those tail feathers actually be made of slices of orange, kiwi, strawberries, and grapes. The artistic designers arrange fruit bouquets and baskets for any occasion, which they craft from ripe eats such as watermelon, honeydew, cantaloupe, blackberries, and chocolate-dipped strawberries.