Snyder's BBQ & Meat Market co-owners Kraig and Sue Snyder cater to carnivores of all stripes with their selection of high-quality raw meats and prepared foods. Inside the store’s display cases are USDA Choice and higher all-natural beef made without hormones, sausages crafted in-house with lean pork, and hand-picked chicken breasts marinated with seasonings such as garlic butter. Fresh and frozen seafood varieties include wild-caught cuts such as sockeye salmon and mahi mahi. Deli adornments such as specialty cheese and dips reside beside handmade chicken, macaroni, and potato salads.
The market’s pizzeria, meanwhile, turns out hot, doughy pizzas topped with cheese, veggies, and meat, while frozen to-go meals, such as penne pasta with marinara, can be taken home and heated or worn around town as a poorly conceived Halloween costume. Flagship and seasonal beers from local microbreweries, as well as numerous wine varietals, help to wash down meals.
O’Tooles offers a massive menu of Irish-inspired American fare, sure to please that dashing ex-Emerald Islander in your jazz aerobics class. The juicy beef tenderloin bites ($9.99) are char-grilled to order and served with the house houseradish sauce to properly lubricate the palate for delicious beers and bite to come. Appetized seafarers can dive into the battered and fried calamari ($7.99), with two dipping sauces and lemon wedges. Savory sandwiches and burgers, such as the corned-beef and kraut-or-slaw-stuffed Celtic reuben ($8.49) or the customizable burger ($6.99) with more than 20 available toppings ($0.29¬–$1.29), satisfy diners' desires to hold hands with their meals in public for once. Hearty entrees offer an eclectic selection of plated proteins. Meat enthusiasts should opt for the award-winning ribs ($13.99–$22.99), smothered in tangy barbecue sauce, while pescevores needn't go fishing with a bounty of flavor in each forkful of the lobster mac 'n' cheese ($12.99) or Guinness-battered fish and chips ($9.99–$13.99). Wings, salads, soups, and pizza round out the menu, ensuring each member of your book club or fight club will emerge from the dinner satisfied and fully fed.
Whimsical Occasions Wedding Event Shows is a wedding wonderland. Every corner bursts with floral arrangements in soft pastel colors, elegant white dresses, and platters stacked with reception-ready sweet treats. At this comprehensive wedding expo, brides-to-be can plan their their wedding from proposal to honeymoon all in one location. Brides and grooms can talk with vendors, many of whom are offering day-only specials, and book their services at the show. This helps save time and money traveling to the vendors' individual locations.
Top vendors from across the local Detroit metro area showcase everything from bridal fashions and decor to jewelry, invitations, flowers, and photography. Display tables showcase on-trend color swatches, and ideas for centerpieces, favors, linens, flatware, stemware, gifts, wine, and more. Whether you have no idea where to start or are looking for the perfect cake to hide the rings in, the event can point you in the right direction.
It?s A Matter Of Taste re-creates rustic Italian meals with a menu that showcases the nation?s three most prominent food groups: pasta, seafood, and steak. From the tender gnocchi to raviolis filled with chicken and veal, chefs fashion many of the pastas in-house to ensure fresh, authentic flavors. The upscale cuisine matches an elegant interior with wrought-iron accents and a patio overlooking Union Lake that opens the dining room to natural sunlight and tugboat calls.
At Take 5 Catering, chefs make midday feasts fresh daily, transforming ingredients from local farms into sandwiches, salads, soups, and signature cakes. Every house-made menu item jumps off the pages of recipes created by master chef Angelo Darin and master baker Kelly Bordeaux, including the signature italian meatloaf sandwich, made with braised meatloaf stuffed with mozzarella and spinach.
Caterers deliver orders of $20 and up free of charge and ferry lunches to diverse locations such as homes, offices, and disembarking blimps within 45 minutes of order placement. Clients can solicit their meals by phone or email, and party-throwers can spruce up spreads with custom-frosted sheet cakes.
In 1963, Ferdinando Pizzo brought his favorite recipes from Sicily to his new home, Fred’s Pizza. His son Sam operates the eatery today, having literally grown up there since he began washing dishes in the kitchen as a child. Sam oversees the kitchen crew as they craft a menu of old-country-inspired dishes, including pizza and pasta doused in sauce that's made in house. For cavatappi asiago, the cooks sauté grape tomatoes with spinach and fresh garlic, then bake the whole thing with a layer of asiago cheese. They stir pots of cream sauce, chop basil for pesto, and slice pizza to make them easy to eat and give third-grade math classes something to talk about.