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 garlic 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 a fully-suited astronaut in a sauna. Fusion dishes include Chinese staples such as sweet-and-sour sauce.
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.
Though it sports a façade with towering Doric columns, Marco’s Ristorante Italiano's dining area resembles a homey den; wood panels surround family-style tables and, behind a full bar, bottles of wine line exposed bricks that are softly illuminated by the glow of candles and a mounted television. In the kitchen, chefs follow the traditions of authentic Italians, layering pastas and wintertime outfits with warm meats and cheeses. They also drizzle white-wine sauce on succulent morsels of breaded chicken and veal. To add diversity to their Italy-centric menu, they also prepare a smattering of Mexican entrees such as enchiladas and quesadillas.
In Sweet Piece Dessert's bustling kitchen, pastry-bag points dispense tufts of frosting that rest atop cakes shrouded in fondant or swirls of buttercream. Custom cakes match the color schemes and themes of their surroundings at weddings and birthdays, and character cupcakes resemble favorite kids entertainers, such as Hello Kitty and Henry Kissinger. Confectioners also daub apples and pretzels with layers of chocolate drizzle, peanut butter, cashews, and roasted macaroon coconut, and dip strawberries in rich candy coatings.