Cooks at Amicci's Pizza's two locations crown giant 24-inch pies with italian sausage, sun-dried tomatoes, and pesto before delivery drivers chauffeur orders straight to homes and dorm rooms. The cooks begin with a flavored crust, such as garlic butter, sesame seed, Cajun, or mantel, then top the pizza with a custom blend of fresh veggies, meats, and cheeses. Specialty combinations include the pesto delight topped with mozzarella, mushroom, and tomato and the chicken thai pie with sweet 'n' spicy ginger sauce, red peppers, and mushrooms. The cooks also pile oven-baked 14-inch subs with steak and au jus or italian meatballs covered with pasta sauce.
This hidden Hamtramck gem is home to Maria’s House Made Salsa. We are a family owned and operated establishment dedicated to bringing you the most exceptional entrees. We create each menu item using only the freshest and highest quality ingredients. The result is a fusion of unique flavors!
The Turkey Grill owner, Bugg Lyles, spent five years immersed in research before opening the turkey house, channeling the rich culinary stylings of Mississippi and Alabama into a menu populated with Cajun-fried turkey wings, succulent turkey sandwiches, and whole smoked and fried turkeys. Sizzling turkey sausage, hash browns, and toast with jelly ($1.99) greet the rising Detroit sun Monday through Saturday and send it on its course with a full stomach for endless earth heating. The waning day ushers in wing bites with sauce ($6), which sashay in steamy lemon-pepper or honey-barbecue gowns across a buzzing taste-bud dance floor. For a splash of Mediterranean influence, try the smoked-turkey pita, built with a mix of shredded cheese, spicy banana peppers, and sautéed onions with freshly smoked turkey, nestling the polytextured mix in a warm slab of pita bread ($8.50). Sandwiches ($6–$9), including the renowned char-grilled turkey burger ($6), demonstrate the virtue of layers more deliciously than traveling from the North Pole to the equator wearing 15 turtlenecks.
Named Restaurant of the Year by the Detroit Free Press in 2002, Cuisine sears and sautés fine French-American delicacies in a modern milieu. Owner and Le Cordon Bleu graduate chef Paul Grosz draws on several years experience at high-end restaurants and billionaires-only diners around the globe to craft both deluxe progression and a la carte menus of specially prepared delicacies. Kick off a taste tour with the prepared meat charcutière of duck pâté, duck mousse, and beef sausage ($10) before quashing stomachs’ opera aspirations by muffling its baritone with a filet of beef tenderloin rossini seared with foie gras and potato cake ($33). The regionally raised Indiana duck arrives tuxedoed in an upscale assemblage of strawberries braised in red wine and buttered quinoa ($26). A tasty surprise dessert or cheese course ($9) concludes the feast with a shocking 11th-hour twist that leaves the door open for future meals.
Few places can offer the same type of dish for breakfast, lunch, dinner, and dessert. Even fewer can do so while transporting your mind to Paris—but Good Girls Go To Paris Crepes does just that, charming guests and the New York Times with its impressive selection of crepes and its decor. Good Girls' rouge-red walls are decorated with oversized street maps and a Jean-Luc Godard film poster; its crepes are decorated with all manner of sweet and savory fixings.
Each crepe has a name, and true regulars will know just who to order. Vera, for example, contains a mix of bacon, boursin cheese, and spinach, whereas Pascalle holds fig jam and chevre, or goat cheese. Celeste is a little heartier, with roast beef and brie offsetting the tartness of cranberries. Every savory crepe is also available as a salad, or, if you simply unfold it, a very thin pizza.
As for the dessert crepes, they cover mixes of chocolate, fruits, and candies. The Cora hides strawberries and blueberries—a light contrast to the Tynysha's rich Heath bar, ricotta cheese, and chocolate filling. The simplest option, the Seine, delights with its classic flavors of butter and sugar.