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.
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At Centennial, links enthusiasts tee off on a private, par-70 course designed with the secluded beauty of a country idyll. The tree-lined course boasts a slope rating of 132, as well as wildflowers, gently rolling hills, pastoral ponds, and roaming gangs of staff-wielding shepherdesses. An included golf cart makes zipping from hole to hole a much more pleasant experience than riding around on a golf partner’s buckling shoulders. The country club, which prides itself on its friendly employees, maintains a dress code of golf shoes with soft spikes and slacks, shorts, or skirts that are no higher than 4 inches above the knee. Call ahead to schedule a tee off, as the course is sometimes reserved by golf leagues, club members, or live-action role-playing games about golf.
Beyond Chocolate's confectionary wizards, led by experienced chocolatier Kelly Commisso, silence chattering sweet teeth with handmade cake pops. Clothed in top-notch Belgian chocolate and garnishes of swirls or sprinkles, the toothsome spheres contain luscious centers of white, yellow, or chocolate cake. Meanwhile, resident chocolatiers manipulate gourmet chocolate to create 10 varieties of truffles, as well as turtles, almond bark, and drizzled strawberries, which helps customers to fulfill the food pyramid’s recommended 16 servings of chocolate per day. As passionate about making confections as they are about sharing their techniques, the skilled staff teaches classes on the art of crafting cake pops and creating molds, sending students home with their own delectable, handmade desserts.
Strings of colored lights twinkle from the rafters of Gator Jake's Bar Grill Patio, where walls of retro neon and pressed-metal signs lend the dining room a vivacious vibe. The menu brings creole and southwestern perspectives to the table, providing etouffees, steak-fajita subs, and barbecue chicken monterey to complement a glass of Beringer wine, a specialty cocktail, or a beer called Guinness, Killian's, or Corona. Wall-mounted flat-screen televisions broadcast major sporting events as the sounds of clacking pool balls, whirring darts, and songs from the jukebox and periodic live entertainment fill the air. Open until 2 a.m., Gator Jake's—which took third place in the 2011 Detroit A-List's race for Best Sports Bar—welcomes patrons to stay for a late-night birthday party or celebrate the opening of a foreign stock exchange far, far away.
The day starts early at Great Harvest Bread Co., where grain gurus Blake, Mike, Sharon, and Darrel bake loaf after loaf of all-natural, housemade bread. Each batch of dough begins with freshly ground whole-wheat flour milled from family-owned farms in Montana. Salt, yeast, and local honey soon follow. By 9:30 a.m., the crew start pulling their first loaves from the oven, handing out warm, complimentary slices to customers as they enter the store. The bread schedule changes every day, but patrons can always purchase any of the shop’s mainstays: honey whole wheat, white, nine grain, cinnamon swirl, cheese garlic and cinnamon chip.
The breads can surely stand alone, but that doesn’t stop Great Harvest Bread Co. from offering hand-crafted sandwiches stacked with ham, turkey, or chicken and three types of cheese. For dessert or a sweet breakfast, patrons can choose from a variety of scones, giant cinnamon rolls or muffins, or—if they're kids or adults disguised as kids—score cookies on the house.
Head Chef Adel Ahmed honed his skills at ritzy hotels and palaces in Egypt, cooking for big-shot business folk, world leaders, and lost tourists before making earthy morsels of kafta or feasts of charbroiled lamb chops at La Marsa. With seven locations throughout Metro Detroit, La Marsa introduces or reintroduces scores of area diners to fresh Mediterranean mazas, kabobs, salads, and lamb chops. The kitchen team whips up La Marsa's signature garlic spread to pair with baskets of fluffy housemade pita at the beginning of each meal, still warm from a tile-lined oven. Friendly servers guide guests through the extensive menu of lamb, beef, chicken or vegetarian dishes. And they weave their way through an interior full of colorful wall murals or Near Eastern artifacts lit by bead-fringed chandeliers, which mentally transport patrons to the sunny shores of the Mediterranean. Additionally, sitting in the eatery's padded booths creates as much unobstructed comfort as snuggling in a zero-gravity environment.