Tim Castañeda's culinary education began at his family's dinner table. Nourished by the fresh salsas and flavorful meats, Tim developed a deep appreciation for and understanding of the traditional flavors of Mexican cuisine. After cooking in his family's restaurants during his youth, Tim continued to perfect his recipes and spice blends in Mexican eateries throughout the country. He brings his years of experience to Zumba Mexican Grille, where he whips up freshly made tacos, burritos, and quesadillas reminiscent of the authentic dishes of his childhood.
Named for the Spanish slang word for "energy," Zumba bustles with color and zest—from its shiny stainless-steel counters and rainbows of wooden chairs to the skirt steak, red-chili pork, and fresh vegetables sizzling on its grills. When customers walk in, their first step is to pick meats, toppings, and black, pinto, or magic beans. Then the servers behind the counter begin building Mexican specialties—including the burritos, named the city's best by Real Detroit Weekly. After receiving their orders, guests stroll over to the fresh salsa bar, where six different housemade varieties in various spice levels await them.
There are as many gyro combinations as there are customers at Kalamata Greek Grill. That's because the staff customize each of their gyros exactly to customer specifications to create dishes that range from traditional to avant garde. To start, staff toss a choice of four meats or grilled vegetables into the shop's homemade pita bread, lettuce wraps, or rice bowls. These can then be flavored with custom toppings and sauces, or one of the preset topping combos. One such combination is the Detroit style, which comes with lettuce, tomato, feta cheese, and creamy Greek dressing, all wrapped in a warm gyro. The Greek Power Bowl mates a choice of protein with a soft mound of quinoa. Sides such as pita chips with hummus and rice pilaf can be added at the register to ensure that every taste bud is satiated without having to survey all 10,000.
At Five15's weekend bingo matches, players don't come to win a jackpot or to appease their grandmothers. They come for the drag queen hostesses and their good-natured abuse, adult humor, and vivacity. A rotating roster of queens includes Trixie Deluxxe, September Murphy, and the acerbic comedienne Lauren Jacobs AKA the Queen of Mean. Clustered around round tables, sipping smoothies or chai lattes from the full coffee bar, the patrons of Drag Queen Bingo defy categorization—gay, straight, men, women, and even the occasional 90-year-old, according to the Detroit Free Press. Each patron is fair game for the hosts' humorous darts, especially when they pick up their prizes. Historically, adult-themed prizes have included mugs, T-shirts, and clippings from the Wall Street Journal. _ Detroit Free Press_ quotes a patron as observing, "It's not my mother's bingo. It's nobody's mother's bingo."
With its deep-burgundy walls, heavy curtains, and crystal-draped chandeliers, What Crepe’s dining room hearkens back to Belle Époque–era Paris. The scent of simmering crepe batter and melting cheese further imbues the bistro with an aura of authenticity. Chefs flip more than 50 sweet, savory, gluten-free, and vegan crepe varieties that have earned praise from the Metro Times and the Detroit Free Press for their freshness and ability to be delivered through mail slots. Savory standout The Obvious garnishes chicken and caramelized apples with feta, while the Nutty Monkey blends banana and Nutella, then tops them with vanilla ice cream. In addition to crepes, dining companions can share sips of organic tea and the restaurant’s own blend of french-press coffee.
Almost 100 years ago, Peter J. Oberweis found himself with a surplus of milk. Rather than throw it out or freeze it into popsicles, Peter began selling it to his neighbors, an endeavor that was so popular that he began a milk-delivery service in 1927. Fast-forward to today, and Oberweis Dairy still delivers glass bottles of creamy milk to doorsteps. The small family-owned dairies that produce milk exclusively for Oberweis pledge never to use artificial growth hormones, therefore imbuing craft cheeses, super-premium ice cream, and yogurt with fresh, unobstructed taste. Oberweis partners with other like-minded companies to deliver such items as certified-humane Phil’s Fresh Eggs, Chuckanut Bay Foods cheesecake, and Connie’s Pizza to homes or to sell them at the company’s various retail locations.
Before Pam Turkin flung open the doors to the first Just Baked in 2009, she was just baking cupcakes on the weekends. But after her corporate travels took her past a growing number of cupcake shops outside of southeastern Michigan, she decided to turn her hobby into a career. She now helms 17 shops in the area, where she and her staff of dessert experts whip up eclectically flavored cupcakes such as red velvet cheesecake, chocolate chip cookie dough, and grumpy cake. In addition to the mouthwatering flavors, all of their items boast real butter, real eggs, and real milk as opposed to artificial ingredients from artificial cows and chickens.