At Taqueria La Casita, Mexican dishes arrive hot from the kitchen accompanied by an spread of colorful sauces, from tangy red salsa to creamy guacamole. The restaurant's chefs deploy fiery grills and sizzling pans to create traditional classics using an array of crisp vegetables, tender meats, and flavorful spices. They shower handmade corn quesadillas in crumbled fresh cheese before adding in spicy chicken and pressed pork. The chefs smother steak and chorizo burritos in piquant ranchero sauce, and layer gorditas with marinated roasted pork.
As chefs bustle about the kitchen, diners soak in the vibrant colors of the bright dining room, where multi-hued strings of lights dance along the walls. The warm space is flush with whimsical accents, including bright Mexican paintings and an magical sombrero that gives people the ability to smuggle left-overs out of the restaurant.
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.
After serving as head chef of Tawaa Restaurant, Chef Sardar took up the reins of ZamZam Cafe & Grill LLC, lovingly fashioning meals of fine Indian and Pakistani cuisine for breakfast, lunch buffets, and dinner. Within the restaurant’s saffron-hued walls, a twinkling crystal chandelier casts a constellation of warm light over crimson tablecloths as the appetizing scent of freshly baked tandoori chicken, richly spiced lamb, and shrimp curries causes stomachs to grumble out Morse code demands for feasting. The bill of fare promises ample vegetarian options, such as the kitchen’s homemade paneer, as well as halal meals, ably adhering to any dietary rules or tastes with colorful veggie stews and savory dals alongside tender morsels of poultry, lamb, and seafood.
Sajouna Cafe derives its name from saj, a Middle Eastern domed grill used to bake traditional flatbread. It’s a fitting homage, as those thin, fluffy disks are the culinary foundation of the eatery. Chefs stuff them with falafel, beef shawarma, and fried veggies, for a sandwich that tests hands’ endurance like a socket puppet performance of Hamlet. In addition to sandwiches and wraps, chefs also dole out whole-fruit smoothies and freshly squeezed juices.
There are lots of ways to enjoy a cold treat at Sweet Cravings Frozen Yogurt. The easiest is to step up to one of the ten, self-serve frozen yogurt dispensers and fill a cup with one of the rotating daily flavors. The frosty swirls can then be enhanced at the toppings bar, which features 60 different ingredients such as cereals, chocolate, nuts, and fresh fruit. For a tasty twist, try piling the yogurt and mix-ins on top of a fluffy belgian waffle or opt for a creamy, fruity smoothie with chewy boba pearls mixed in. In addition to serving chilly eats, the shop also partners with local bakery Gigi's Cupcakes, so that guests can get their sugar fix without masquerading as a Frosting Quality Control inspector.
The ovens at Beirut By Night constantly churn out loaves of warm, puffy pita bread, which serve as the perfect vehicles for scooping up morsels of the chefs' authentic Lebanese and Middle Eastern cuisine. From shared platters of hommus and tabbouli to grilled shish kabob skewers and tender steaks, the menu caters to the hungers of vegetarians and meat-eaters alike. Hookah enthusiasts sit in their own separate section of the restaurant, enjoying fragrant tobaccos and giving their loved ones gifts in the form of smoke rings.