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.
Bottle caps and taps unfurl pints of domestic and imported beers alongside hearty burgers and nachos at Library Sports Pub and Grill's locations in Novi and West Bloomfield. Pizzas baked in circles or squares embrace medleys of meats and vegetables, and Saint Louis?style ribs in full and half slabs revel beneath piquant sauces or dry rubs. Southwestern fajitas sizzle beside cool glasses from an extensive draft selection that includes Stella Artois and Guinness, as well as martinis from a seasonal menu and a signature frozen drink of the month. After game clocks run out on the bar's big-screen televisions, diners test their might at live trivia. The pub takes a tongue-in-cheek approach to its namesake with frequent-diner "library cards" and complimentary due-date face stamps.
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.
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.
From humble beginnings as a single donut shop in Lakewood, California, in 1953, Denny's has grown into a nationwide destination for classic American diner food served around the clock. After starting off as Danny's Donuts, the shop quickly expanded to a second location and began offering sandwiches. In just six more years, Danny's Donuts had morphed into Denny's and split into 20 franchises. Today, more than 1,700 locations thrive across the nation, serving up breakfast, lunch, and dinner at any time that diners walk into or gleefully roll through their eatery.