For Jeremy Kalmus, culinary talent runs in the family. He and his older brother both work as executive chefs at upscale restaurants in the Detroit metro area. While their styles are very different―Jeremy is extroverted and edgy, his brother reserved and clean-cut―the two enjoy working in the same industry. In a Detroit Free Press interview, Jeremy said, “For us, it’s good…We help each other out a lot.” Jeremy taps into this genetic gift as the executive chef of No.VI Chophouse, where he cooks up a menu of classic steak-house cuisine. In the kitchen, he sears aged, USDA Prime steaks at 1,700 degrees inside a southbend broiler and tops the finished cuts with caramelized onions, morel mushrooms, or Alaskan king crab. Other seafood options include pan-seared sea scallops and live Maine lobster, which guests handpick based on size or ability to dunk a basketball. Located inside the Crowne Plaza Hotel, No.VI Chophouse is a go-to destination for elegant dining. The dimly lit restaurant boasts two separate dining areas partitioned by sheer, elaborately patterned curtains. Guests plop into plush, semicircular booths parked next to tables draped in crisp, white linens.
For more than 30 years, Quiznos has toasted its submarine sandwiches to bring out the hidden flavors found in butcher-quality meats, cheese, and artisan breads. Its classic and signature subs take on a variety of shapes, sizes, and styles ranging from the prime rib mushroom and swiss to the classic italian donning black olives, mozzarella, red-wine vinaigrette, and plentiful sliced meats. Those closely monitoring their waistlines can take unabashed bites of sandwiches that have fewer than 500 calories, such as the pork-cuban, Baja-chicken, and veggie-caprese subs. Quiznos' Sub Sliders offer slimmer versions of sub fare and flaunt supreme aerodynamics when shot out of T-shirt cannons and into mouths. A selection of Flatbreads, soups, and salads round out Quiznos' varied menu.
Carolyn Simon’s allergies and health issues first led her to discover the health benefits of a raw, vegan diet, inspiring her to use her more than three decades of restaurant experience to open Red Pepper Deli. While the menu includes hot soups, teas, and coffee, the focus is on healthy, raw recipes crafted from fresh fruits, vegetables, seeds, and nuts that are never heated above 118 degrees––a practice that helps each ingredient retain its vital nutrients and wrinkle-free complexion. The lack of Fahrenheit is made up for with flavor, as Carolyn and her staff prepare most everything on the menu from scratch, from the mediterranean pizza made with cashew cheese, red pepper, green olives, and seed bread, down to the shop’s salad dressings and ketchup.
Before Pam Turkin flung open the doors to the first Just Baked in 2009, she was just baking cupcakes on the weekends. But after her corporate travels took her past a growing number of cupcake shops outside of southeastern Michigan, she decided to turn her hobby into a career. She now helms 17 shops in the area, where she and her staff of dessert experts whip up eclectically flavored cupcakes such as red velvet cheesecake, chocolate chip cookie dough, and grumpy cake. In addition to the mouthwatering flavors, all of their items boast real butter, real eggs, and real milk as opposed to artificial ingredients from artificial cows and chickens.
In June of 1998, the first Bellacino’s threw open its doors and released oven-baked grinders into the world—and the world couldn't get enough. All locally owned and operated, Bellacino’s restaurants have sprung up like wild pepperonis across the United States, outfitting tables with made-from-scratch Italian sandwiches and thin, gooey pizzas dotted with classic toppings. Crusty Italian bread insulates Cajun-seasoned chicken and turkey and creative stuffers such as crab or taco meat. Pasta favorites such as spaghetti and fettuccini alfredo curl around forks, and crisp salads keep meals lighter than a bird on an all-helium diet.
At Sizzling Sticks Cafe, swords make their way from the battlefield to the kitchen, where chefs unsheathe them to sear Mongolian-style barbecue on a flat grill before diners' very eyes. The ingredients, such as meats, seafood, veggies, sauces, and a defeated Viking's helm, are up to you. In addition to build-your-own-meals, the kitchen churns out preconceived specialty entrees, such as the Vegetarian Delight—tofu and veggies in soy sauce—and the Chicken Pasta Swizzler—chicken and veggies in a spicy-sweet dressing. Finish off lunch or dinner by adding a salad, or spring for an all-you-can-eat portion.