At Shogun Japanese and Chinese Bistro, cooks amass an army of fresh ingredients to fire up on a griddle at diners’ tables. Here, shrimp, calamari, and sirloin morph into hibachi-style dinners as they sizzle in the heat and tumble through the air with the help of the chef’s spatula. Fresh fish and rice converge to form sushi such as the crispy roll #24, whose salmon and yellowtail flaunt a sauce as sweet and spicy as a valentine from a jalapeño pepper. The Chinese section of the menu brims with house specialties such as beef with stir-fried string beans and family-style meals of shrimp kow and almond chicken.
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.
Strings of colored lights twinkle from the rafters of Gator Jake's Bar Grill Patio, where walls of retro neon and pressed-metal signs lend the dining room a vivacious vibe. The menu brings creole and southwestern perspectives to the table, providing etouffees, steak-fajita subs, and barbecue chicken monterey to complement a glass of Beringer wine, a specialty cocktail, or a beer called Guinness, Killian's, or Corona. Wall-mounted flat-screen televisions broadcast major sporting events as the sounds of clacking pool balls, whirring darts, and songs from the jukebox and periodic live entertainment fill the air. Open until 2 a.m., Gator Jake's—which took third place in the 2011 Detroit A-List's race for Best Sports Bar—welcomes patrons to stay for a late-night birthday party or celebrate the opening of a foreign stock exchange far, far away.
The giant sunglasses. The oversize clock necklaces. The energetic yelps of "Yeah Boy!" As hype man for legendary rap group Public Enemy and star of his own dating show, Flavor of Love, the idiosyncratic Flavor Flav has carved his own peculiar niche in the hip-hop and reality-TV worlds. Furthering his status as a true Renaissance man, he now expands his ever-growing repertoire to include barbecue and Middle English vernacular.
Cooks deep-fry up to 32 pieces of cage-, hormone-, and antibiotic-free chicken from Gold’n Plump, seasoning each piece before nestling them beside one of six daily-made sauces such as ranch or blue cheese. They also prepare regular and spicy chicken sandwiches, topping them with cheese and mayo. Offering a hearty alternative to poultry, they coat half or full slabs of slow-smoked ribs in a dry rub or house sauce. They can couple all of Flav's barbecue with sides such as mashed potatoes and gravy or baked beans.
Gourmet Everyday woos those courting more nutritious, low-fat foods by delivering multiple foodie-friendly meals cooked by talented chefs and certified healthy by the staff's nutritionist, doctor, and Veggienius, the Roman god of riboflavin. With this deal, nutrient-seekers will receive breakfast, lunch, and dinner, plus two snacks and dessert for two days, from an eclectic, rotating menu. Recent selections have included sun-dried tomato and basil quiche, a salmon caesar salad, and savory flank steak with a horseradish sauce. Cap off a full day's worth of tasty eats with dessert, such as the recently featured cinnamon-spiced mousse or chocolate cheesecake, ideal for sticking with candles to celebrate selling your potato chips to your roommate. The service's fresh, preservative-free meals land on doorsteps inside an insulated cooler, so feasters-to-be can be off on a dream quest when it's delivered.
Aromas in the castle-like dining room immediately waft over diners when they visit Ollie's Lebanese Cuisine, which the Detroit News praised for authentic preparation techniques. “A baker is stationed at the bread oven visible from the dining room, constantly pulling out the puffy rounds of pita bread on a long-handled paddle. The warm bread, wrapped in sand-colored linen napkins, comes quickly to the tables to be dipped into an olive oil and za'atar dipping sauce.”
The rest of the menu also adheres to the region’s culinary traditions as chefs charbroil beef tenderloin, marinate swordfish, and repeatedly question lentils about what kind of plant they are exactly. Steam trickles from the dishes up toward the columns and faux-stone arches towering over the dining room, which includes mezzanine-level seating at the top of a pair of imposing stairways. The song of ice against glass floats from the full bar, where servers pair meals with carefully mixed cocktails and glasses of Lebanese wine. The restaurant transforms into more of a lounge on some weekend evenings to celebrate Middle Eastern culture with a lineup of live music and undulating belly dancers.