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!
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 country favorites. 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." 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.
New Seoul Garden’s chefs conduct culinary tours of East Asia without setting foot on the continent. Instead, they bring the food stateside through a hefty menu of Korean and Japanese specialties, including barbecue and sushi. Like shark-themed mylar balloons, most of their entrees celebrate seafood such as sushi with squid and salmon, though many plates star beef or chicken. Hot-pot dishes actually simmer at the table; rolls of soft-shell crab or sweet shrimp come into being at the sushi bar. The restaurant's interior itself bespeaks Asian roots; spindly tree branches open toward a skylight and several low tables are ringed with mats or seats for sitting on the floor. East Asian fans and artwork cover the walls, culminating in a rooftop tier that evokes a pagoda.
Sweet Lorraine's Cafe & Bar wholeheartedly embraces a smattering of influences, apparent in everything from the menu to the music. Nearly 30 years ago, when Lorraine Platman swung open the doors of her namesake restaurant, she had already racked up several years of success in the cheesecake and baked goods businesses. Her familiarity with healthy, homemade food and her artistic inclination found their way to what she calls "world beat cuisine" at Sweet Lorraine's.
Today, chefs churn out an epicurean mélange of plates, from quesadillas stuffed with pear and brie to yellowfin tuna nicoise salad and chicken and shrimp creole. A host of gluten-free options are also available, and a wine list boasts an extensive selection of 25 wines by the glass as well as a host of craft cocktails.