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.
7 Bar & Grill might be so named for good luck, or for the number of 60-inch flat-screen televisions on the walls, but either way it sounds like some place you want to be. As the TVs broadcast sports games and other programs, visitors tip back 16-ounce drafts. On the surface, the place seems nothing more than a congenial spot to cheer on your favorite team, and perhaps indulge in a cocktail. The menu, however, reveals its devotion not just to traditional pub snacks, but also to restaurant-style meals.
The signature burger here isn't a simple lettuce-tomato-onion affair—it's built instead with provolone cheese, red pepper relish, and portobello mushrooms. If you crave a challenge, you might opt for the Big Boss, which puts two quarter-pound Angus patties on a three-layered bun. Other pub staples include cheese fries and chicken wings. The menu then steers into hearty territory with full dinners of lamb chops or rib eye steak. Though fish 'n' chips is indeed available, you can go a tad fancier by ordering a plate of seared Scottish salmon, or by eating the shrimp scampi out of a top hat. A list of nine specialty pizzas even features a shrimp pizza, dappled with red peppers, red onions, and herbs.
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.
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.
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.