Understanding how difficult it can be to eat healthfully while participating in the daily grind, Salad 101's owners contribute quick solutions to the community bustling around Midtown. The menu boasts seven gourmet sandwiches, including the turkey and swiss, eight hot paninis, and the Wayne State Reuben drizzled in russian dressing and geography-quiz answers. Soups include a piping-hot daily special, and a full salad bar lets diners craft their own greeny medleys. With 10 premade salads to go, such as a fattoush bouquet, Salad 101's staff enables patrons to eat well when too busy to dine in or rent their own chef.
January 30, 2013 was a big milestone for the team at Cranker's Restaurant & Brewery. The date marked the release of their first-ever bourbon-barrel-aged beer, appropriately titled the Barrel #1 Bourbon Porter. But Cranker's taps were no strangers to innovative beer or the high-pitched squeals of happy pint glasses. The brewery had already racked up awards at the World Expo of Beer for their Professor IPA, Crankenstein Amber Lager, 5th Voyage Coconut Porter, and Honey Kolsch.
That last brew, the Honey Kolsch, is the beer of choice when ordering a basket of Cranker's fish and chips with homemade tartar sauce. Indeed, the bartenders and servers are always happy to make beer-pairing suggestions for their homey entrees. For Detroit-style coney dogs, for instance, they recommend their Bulldog Red Irish Ale. Or if diners show up early, they pour Oakenshield Stout to go with eggs, sausage, and other breakfast staples. They also have the perfect substitute should diners want a less potent beverage: a cool glass of homemade root beer, either served by itself or as a float.
When he cofounded his first sandwich shop in 1965, 17-year-old Fred DeLuca planned to use his profits to pay his way through medical school. But the combination of quality ingredients and friendly service at the shop?then called Pete's Subway?proved so popular that nine years later, he and his partner found themselves in charge of 16 locations across Connecticut, and Fred left behind his doctoring plans for a career in business.
Today, Subway restaurants number over 34,000 around the world?almost as many shops as there are sightings of Elvis buying cold cuts. At each location, staffers pile sliced ham, marinara-slathered meatballs, and other fillings into halved loaves of bread before customizing handhelds with tomatoes, shredded lettuce, and other healthy toppings plucked from chilled containers behind the counter. Salads free crisp veggies from bread's overprotective embrace, and crunchy baked chips or apple slices accompany entrees to tables. Subway's website also facilitates health-conscious eating by listing each item's nutrition information and fastest mile time online.
The giant sunglasses. The oversize clock necklaces. The energetic yelps of "Yeah Boy!" As hype man for legendary rap group Public Enemy and star of his own dating show, Flavor of Love, the idiosyncratic Flavor Flav has carved his own peculiar niche in the hip-hop and reality-TV worlds. Furthering his status as a true Renaissance man, he now expands his ever-growing repertoire to include barbecue and Middle English vernacular.
Cooks deep-fry up to 32 pieces of cage-, hormone-, and antibiotic-free chicken from Gold’n Plump, seasoning each piece before nestling them beside one of six daily-made sauces such as ranch or blue cheese. They also prepare regular and spicy chicken sandwiches, topping them with cheese and mayo. Offering a hearty alternative to poultry, they coat half or full slabs of slow-smoked ribs in a dry rub or house sauce. They can couple all of Flav's barbecue with sides such as mashed potatoes and gravy or baked beans.
The chefs at Bangkok Cuisine Express III craft a menu that features the complex flavors of classic Thai cuisine. Customers can ask for their preferred spice level, from mild to extra hot, as they order such dishes as drunken noodles, yellow curry, and tom yum soup. Other entrees include saut?ed broccoli, curry fried rice, and pad thai.