Beyond Chocolate's confectionary wizards, led by experienced chocolatier Kelly Commisso, silence chattering sweet teeth with handmade cake pops. Clothed in top-notch Belgian chocolate and garnishes of swirls or sprinkles, the toothsome spheres contain luscious centers of white, yellow, or chocolate cake. Meanwhile, resident chocolatiers manipulate gourmet chocolate to create 10 varieties of truffles, as well as turtles, almond bark, and drizzled strawberries, which helps customers to fulfill the food pyramid’s recommended 16 servings of chocolate per day. As passionate about making confections as they are about sharing their techniques, the skilled staff teaches classes on the art of crafting cake pops and creating molds, sending students home with their own delectable, handmade desserts.
The self-proclaimed home of the $1 draft, Dooleys Tavern keeps 20 beers cascading from their taps. Those suds complement the chefs' pub food, which includes American tavern classics such as half-pound burgers and up to 50 chicken wings doused in a choice of four sauces. The draft beer house also concocts American dishes with an Irish twist such as corned-beef sliders and a pizza filled with mashed potatoes and topped with bacon and red onions.
Seven nights a week, Dooleys’ three locations keep guests entertained until 2 a.m. on an outdoor patio, in a room full of classic bar games, and with plenty of HDTVs showing the game. The trio of taverns also accommodates up to 100 guests for private parties. Additionally, the Mount Clemens location pairs feasts with sidesplitting routines from standup comics in Carmen's Showroom.
In woks at Bangkok Cuisine, snow peas, shrimp, napa cabbage, and scallops snap sizzling drumrolls over the stove. Ingredients indigenous to Southeast Asia mingle in traditional Thai dishes, which also draw on the culinary traditions of the country’s neighbors. Catfish fillets marinate before chefs cover them in breading and chili sauce, and shrimp, scallops, and squid evoke Thailand’s palm-tree-sprinkled coast. Chefs tailor each dish’s spiciness to individual palates, delighting daring diners with thai peppers hotter than two astronauts hugging on Mars. Fusion dishes include Chinese staples such as sweet-and-sour sauce.
From behind a frozen granite slab, the staff of Cold Stone Creamery uses twin spatulas to blend custom servings of ice cream and creative mix-ins to fit customers? exact specifications. Founded by Donald and Susan Sutherland in 1988, Cold Stone began under the hot Arizona sun, eventually spreading its frosty fingers to encompass more than 1,400 locations worldwide. Despite the size of the company, each location?s staff keeps up the handcrafted quality, making ice cream onsite every day and using those signature spatulas to create delicious pointillist art against the freezer wall.
Awarded the Best Casual Entree people's-choice title during PNC Bank's Taste of Troy in 2011, Slab 'N Slice keeps ovens occupied with house-marinated wings, fresh deep-dish pizza, and steaming pastas in made-from-scratch alfredo and marinara sauces. To view the entire menu, click here.
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.