As if winning the admiration of customers across Detroit wasn’t enough, Chrystyna Adams, head chef and owner of Christine’s Cuisine, went ahead and earned a spot in Rachael Ray’s heart with her homemade pierogies, which the Food Network star deemed the best in Michigan. And pierogies aren't the only thing the Chrystyna can make. As Dining in the D discovered, the talented chef transforms beets and sour cream into decadent Ukrainian borsch, and keeps potato pancakes light, crispy, with her not-so-secret secret: adding oil to the batter, rather than the pan.
Yet, like David Hasselhoff's popularity, Chrystyna doesn’t stop in Eastern Europe. Her hand-written menus showcase items from across the globe. She brings flavors from Italy and Greece with eggplant parmesan and chicken athena dabbled with feta; she sends a shout out to America and its love for grilling and cows with blackened burgers paired with potato chips; and, she even turns breakfast up a notch with smoked salmon omelets, peanut butter and jelly waffles, and bacon and cheddar pancakes.
Detroit's Bangkok Crossing offers a traditional menu of Thai dishes in a relaxed setting. No need to miss out on Bangkok Crossing just because you are avoiding fat or gluten. The restaurant has tons of options that can accommodate your dietary needs. Bangkok Crossing is kid-friendly, so little ones are welcome to tag along.
Looking for something delicious to serve at your next party? Bangkok Crossing also offers catering. If you're strapped for time, take out food from Bangkok Crossing.
Thrifty diners will love the reasonable prices here as well, with a meal usually costing less than $15.
For a quick curry, Detroit's Sala Thai is a great lunch or dinner spot. Dieters beware — Sala Thai does not offer low-fat cuisine. Toast your evening out at Sala Thai with a glass of beer or wine from their lengthy drink list. Bring your whole brood to Sala Thai, where families can dig in to tasty and kid-friendly fare together. Get your whole crew together at Sala Thai, offering lots of special space for larger parties.
Not a popular place for dress-up dining, most Sala Thai patrons come in casual attire. Dining out isn't your only option here — pickup is available, too. If you're hoping to make a smashing impression at your next soiree, you can also have Sala Thai cater for you.
Drivers can park on the street or a nearby lot near Sala Thai.
Menu items at Sala Thai tend to be mid-priced, so expect to plop down about $30 per person to dine here.
The chefs at Mai's Authentic Thai Cuisine plate up a mélange of rice and noodle dishes spiced in five incremental levels of heat. Diners can request their dishes in a spectrum of spice, from one-pepper mild to five-pepper extra extra hot, transforming the casual dining room's freestanding and booth tables into elegant venues for a taste-bud showdown. Coconut milk in the house curries adds creamy sweetness and blessed relief from the heat, while scrambled eggs deliver a dose of protein to a flock of fried-rice preparations. Diners can customize most meals with a choice of vegetables, tofu, meat, or seafood, and free WiFi flows through the air like tom yum soup from a spoon.
Thai Diner's culinarians of Southeast Asian cuisine craft a full menu of noodles, rice, and Thai combination dinners at a fast-food speed. Step up to the counter and muffle your appetite's grumbling engine by ordering a sumptuous appetizer of egg rolls ($1.50) or Tom Yum chicken soup ($3) before mouth lassoing a classic noodle dish, such as pad thai ($7.50–$8.50 for lunch; $8.75–$9.75 for dinner), drunken noodles ($7.50–$8.50 for lunch; $8.75–$9.75 for dinner), or pad se ew ($7.50–$8.50 for lunch; $8.75–$9.75 for dinner). Chefs can adjust their creations to guests' desired spice levels on many dishes, including pineapple fried rice ($7.50–$8.50 for lunch; $8.75–$9.75 for dinner) or Gang Gai, a red curry adorned with bamboo shoots, mushrooms, green peppers, and your choice of meat ($7.50–$8.50 for lunch; $8.75–$9.75 for dinner). The Thai Diner seafood combo boasts a sauce-topped consortium of locally purchased ocean delights—including shrimp, squid, scallop, and crab—sharking a naïve team of vegetables in high-stakes Go Fish tournaments ($9.75 for lunch; $12.50 for dinner).
In woks at Bangkok Cuisine, snow peas, shrimp, napa cabbage, and scallops snap sizzling drumrolls over the stove. Ingredients indigenous to Southeast Asia mingle in traditional Thai dishes, which also draw on the culinary traditions of the country’s neighbors. Catfish fillets marinate before chefs cover them in breading and garlic sauce, and shrimp, scallops, and squid evoke Thailand’s palm-tree-sprinkled coast. Chefs tailor each dish’s spiciness to individual palates, delighting daring diners with Thai peppers hotter than a fully-suited astronaut in a sauna. Fusion dishes include Chinese staples such as sweet-and-sour sauce.