Exposed beams and the glow of warm lights warm up the already spacious dining room at El Asador Steakhouse, which was recently added to Eater Detroit's "March Heatmap: Where to Eat Right Now" section. Here, guests can dine on Mexican favorites like tacos, flautas, and chili rellenos. Specialties include shrimp, lobster and scallop tacos, rib-eye steak, a great selection of sides, to name a few.
Under the direction of executive chef Clark Frain, the cooks at Judson's Steak House prepare steaks as well as seafood and chops. Steak cuts range from an 8-ounce filet mignon stuffed with boursin cheese and wrapped in bacon to a 24-ounce tomahawk rib eye. Grilled salmon glistens with a maple-dijon glaze, and bourbon maple syrup sweetens house-rubbed double bone-in pork chops.
The recipes that guide the chefs at Taqueria la Fiesta have been handed down from generation to generation, guaranteeing a time-tested, homemade taste of Mexico. Entrees incorporate traditional ingredients such as barbacoa (steamed beef), chorizo, and prickly pear cactus, which evoke the desert more appetizingly than an empty water glass. The kitchen also slings a sizeable vegetarian menu, as well as all-day breakfast specialties including huevos rancheros and chilaquiles. In addition to authentic flavors, Taqueria la Fiesta hosts occasional live performances that showcase traditional Mexican dance styles.
The chefs at Kabob Haus prepare their namesake dish by threading pieces of ground and whole seasoned charbroiled chicken, beef, and even hot dogs onto kebab skewers. They then plate this staple of Persian cuisine next to traditional sides, such as Middle Eastern bread, rice, and mixed vegetables.
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 recipes on display at Ayla Mediterranean Restaurant are certainly not native to Michigan. They come from the Mediterranean coast, thousands of miles away from the Great Lakes State. Which makes it all the more impressive that executive chef Ahmad manages to source his ingredients from local farms. He uses fresh meats and produce to whip up a daily spread of Lebanese and Mediterranean dishes that includes creamy hummus, stuffed grape leaves, and tender lamb chops. Chef Ahmad and his team also specialize in raw juices, which are far more nutritious and palatable than cooked juices.