Gerald and Elisabeth Blake established Blake Farms in 1946 with the help of their 13 children. In the 60-plus years and several generations since, Blake's has spread their operation to three locations across the metro Detroit area. More than 500 acres of orchard and farmland compose the family business, and during certain seasons, that land allows average citizens a chance to give their robotic fruit harvesters a rest and come pick their own apples, strawberries, peaches, and pumpkins. Blake's becomes especially busy with the arrival of autumn, when it hosts an annual fall festival, and Christmastime, when its U-Cut tree program lets families team up to chop down their own tannenbaum.
Bionde's has been serving up a fresh menu of scratch-made pizzas, submarine sandwiches, ribs, and more to local pizzavores on the go since 1974. Bionde's pie, topped with a top-secret sauce, is enough to lure that debonair Dante scholar to your monthly book-club meeting. Choose to top Bionde's famous 18" pie, available in either deep-dish or hand-tossed varieties, with up to seven of the 14+ available toppings ($13.99), or opt for one of the gourmet pre-designed pizza creations ($11.99+) to finally declare a topping treaty among tense fellow diners. A selection of satisfying starters such as nachos ($4.99) and wings ($7.99 for 10) will suffice for the small appetited, and any of the sub sandwiches ($5.99 for 8"), ribs (from $10.99 for half), or salads ($3.95+) will satisfy the pizza protestor among you.
Premier Lanes & Guilianos/New York New York - is a unique experience from the get go - we've got a full Italian menu accompanied with live entertainment & a 34 Lane bowling alley - @ The Premier Center- you will never be bored or hungry!
Stevi B’s pizza-crafting professionals toss together hand-made dough, original sauce, 100% real cheese, and fresh, hand-selected ingredients to construct traditional and anomalous pies within a festive buffet setting. Ogle the extensive menu before lining plates with handmade bread sticks and slices from specialty pies, such as the bacon-sprinkled loaded baked potato pizza ($5.99–$8.99 for carryout) or the macaroni and cheese pizza ($5.99–$8.99 for carryout), a culinary fusion of alfredo sauce and elbow noodles that invoke childhood memories of singing about Yankee Doodle Dandy's mistake of sticking a blue box in his hat and calling it an authentic pasta dinner. Along with serving round-crusted fare, these pizza wizards are game to create any other combination of toppings, delivering customized inventions directly to tables at no extra charge. The smorgasbord of spherical spreads also boasts a salad bar and a slew of desert pizzas that include a chocolate bavarian crème ($5.99–$7.99 for carryout). Buffet prices at the Woodhaven location are $6.29 for adults and $3.59 for kids 10 and younger (3 and under are free), not including drinks. Buffet prices at the Chesterfield Township location are $6.29 for adults and $3.89 for kids 10 and younger, not including drinks.
Within Rosie O'Grady's cozy confines, more than 100 high-definition flat-screen TVs beam beneficently at eyeballs while the sounds of live music entertain ears. Chefs arrive early at both locations to switch off rooster alarm clocks before grinding Angus premium beef for the burgers on the Chesterfield menu and Ferndale menu—Real Detroit Weekly voted Rosie O'Grady's Best Burger and Best New Bar in 2010. Thin-crust specialty pizzas ($7.99, small) are baked in coal-fired ovens on 6-inch pizza stones quarried from the cave in which Ted Nugent sleeps. Rosie O'Grady's also grills 13 different varieties of 10-inch natural-casing hot dogs ($3.69–$5.69), which pair perfectly with domestic, import, and craft brews in bottles ($3.25–$5.75) or on draft ($3.50–$6). Masters of mixology also pour martinis ($6.75–$8.75) and cocktails ($4.75–$6.75) made from freshly squeezed citrus juices.
Dolly, the daughter of Italian immigrant restaurateurs, opened the first Dolly's Pizza in the back room of a tavern in 1966. As she bustled about the kitchen, Dolly’s youngest son, Robert, watched and learned, socking away his knowledge until he was old enough to follow in her footsteps and, ultimately, take the successful small business to new heights. When he did eventually take the reigns, he expanded his mother’s original back room pizzeria into a franchise with an upward of 20 locations and counting.
Although the business has grown over the decades, its focus on quality, customizable pies remains steadfast. More than 15 classic ingredients, from Italian sausage to green pepper, top Dolly's build-your-own pizzas. Cooks construct these custom creations atop a hand-tossed crust, deep-dish square crust, or thin and crispy crust. To tailor the pies even further, they can add a distinctive pop to any of the three dough bases with complimentary seasonings such as Cajun, butter, sesame, or garlic. They also use those flavors to enrich Dolly's 10 signature pies, including the mayo-based BLT and the pineapple- and almond-topped deluxe hawaiian pizza. Cooks round out the menu with non-spherical classics, such as grinders, breadsticks, St. Louis-style pork ribs, and wings smothered in one of 12 sauces.