Stacked with Sy Ginsberg meats and served with homemade kettle chips, Front Page Deli's lineup of 22 newspaper-themed sandwiches cures both lunch and dinner cravings. The Headliner ($5.99 for a half, $7.99 for a regular) slips corned beef and swiss cheese onto mustard-slathered halves of an onion roll, and rye bread cushions the Authority's layers of hot brisket roast beef, coleslaw, and russian dressing. Diners can satiate freshwater appetites or pet orcas weaned on people food with the Weekend sandwich, which tops deep-fried cod and tartar sauce with lettuce, tomato, and american cheese. Patrons can plunge forks into eight specialty salads ($6.99 for a small, $8.99 for a large) such as the caesar and Baby Blue, or gussy up all-beef hot dogs with chili cheese, onions, and mustard ($3.49). Burgers ($4.99–$7.99) marshal an entourage of steak fries, and glass bottles of Michigan-made sodas ($1.98) drain swiftly for onsite speed rounds of model-ship building.
Family style restaurant, open late on weekends till 4am; authentic middle eastern cuisine; in business for 30 years, 3 locations:Oak Park, Sterling Heights, Farmington Hills; dine-in, carryout, small and large banquets, catering for all occassions!
Jamaican Paradise transports clients to a Caribbean island with its menu of exotic cuisine and uncommon ingredients. Chefs stew cuts of goat in a rich curry, spice chicken with tongue-searing jerk seasonings, and serve entire portions of oxtails. The chefs, however, balance these adventurous dishes with sides and vegetarian-friendly entrees more tame than a stay-at-home fern, such as comforting scoops of mac 'n' cheese and roasted-vegetable curry. They also deviate from traditional tropical fare, serving recipes with unique flavor profiles, such as soup made with curried sweet potatoes and apples.
As blues and R&B tunes pour from the speakers, the aromas of Southern cooking spill from Beans & Cornbread's open kitchen, making mouths water for what Hour Magazine calls Detroit's best soul food. The dishes don't disappoint. From gumbo and catfish to fried chicken and pork chops, each entree oozes flavor and comfort, backed by the addition of homestyle sides such as candied sweet potatoes and black-eyed peas. It's down-home through and through, but as Gayot pointed out, the chef's "experience in upscale restaurants becomes evident" in each dish. The kitchen strives to use the highest quality ingredients, including fresh salmon filets, local collard greens, and farm-raised catfish that know how to milk a cow.
Metromix praised Beans & Cornbread's "modern elegance . . . with cushy purple booths and Motown and jazz memorabilia hanging on the walls," enough to earn TripAdvisor's 2014 Certificate of Excellence. The restaurant also encompasses two other ambiance-rich spaces: Sidebar wine and martini bar, a sleek lounge with a copper bar and occasional live music, and Red Velvet, a VIP suite with leopard-print club chairs and an AV system ideal for parties and meetings of up to 50 people.
As guests sit down to eat at Taste of Ethiopia, the first thing placed on the table is a bowl of steamy washcloths. True to the traditional style of Ethiopian cuisine, dishes are served family-style and without silverware; instead, patrons eat with their hands, using gluten-free flatbread called injera.
Jane Slaughter of the Metro Times praised the flavors of the menu, crafted by Chef Meskerem Gebreyohannes, as “so deep and so true … you’ve never really experienced a lentil or a collard so intimately.” Doro we’t, a spicy, slow-cooked chicken stew, celebrates generous amounts of onion as well as the traditional hard-boiled eggs it’s served with. Berbere, a distinctive Ethiopian blend of 12 spices, perfumes dishes of split red lentils and marinated cubes of lamb with rue seed, basil, cardamom, and other aromas.
In her article, Slaughter also relished the restaurant’s distinctive and convivial experience. To encourage the family-style experience, patrons rest around a traditional wicker table with their muskets in plain view, and chef Gebreyohannes makes frequent appearances in the dining room to chat.
The pizza industry can be a crowded kitchen; it's tough for any particular pie to stand out above the field. But don't tell that to Shield's Pizza. Founded in Detroit in 1937, Shield's quickly gained a following for the pizza that remains its signature item: deep-dish pies, served in square-shaped portions. The restaurant has followed the same recipes and techniques since its inception by making the dough fresh daily, using fresh meat and produce for toppings, and loading up pies with layers of Wisconsin cheese. Mindful of the way appetites have evolved in the last half-century, they also craft hand-tossed, round gluten-free and multi-grain pizzas in addition to its traditional crust.
Shield's menu also extends beyond its pizza perfection. Homemade soup, pasta, burgers, ribs, and sandwiches offer savory alternatives, as well as appetizers such as nachos and buffalo wings. Pours of draft beer help wash down bites or scrub pizza sauce out of your silk ascot.