Every guest who steps into Kalamata Greek Grill smells it—the warm, comforting aroma of freshly baked pita bread. Made from a closely guarded recipe—the one thing Caesar saved before burning down the Library of Alexandria—pitas serve as the foundation of Kalamata's made-to-order Greek cuisine. Chefs line the pocketed bread in full view of customers, stuffing it with ingredients such as steamy gyro meat and each guest’s choice of toppings. They can also make house-style pitas, such as the Greek Cowboy, which includes green pepper, red onion, and greek barbecue sauce. The dining room invites patrons to relax under its latticework ceiling, and the patio offers alfresco seating. Kalamata's combination of fresh Greek food and a welcoming atmosphere—plus its enthusiasm for helping out with fundraisers—has won it Best Greek Restaurant from 2009 to 2012 in WDIV's Vote 4 The Best awards.
Named one of Detroit CityVoters’ top five finalists for Best Indian Restaurant in 2012, Priya Indian Cuisine serves a vast menu of dishes crafted from beloved recipes from across India. Skilled chefs prepare each signature regional dish according to centuries-long traditions, showcasing the smoky, tandoor-cooked meats and unleavened breads of Northern Indian tradition as well as Southern India’s distinctive blends of spices and flavorful sauces. The culinary crew can also be found fueling the kebab-filled clay tandoor oven with charcoal and wood or whipping up rice-based pulaos and biryanis native to the southern city of Hyderabad. To complement the meat-focused dishes, the chefs forge a variety of meatless dishes featuring fresh, housemade paneer to sate the appetites of vegetarians. Eaters can chow down amid the regal dining room’s rich-purple linens, palm trees, and Indian statues or break bread.
Fresh Mediterranean feasts unfold beneath the crystal-touched gold chandeliers of a cream-colored dining room as chefs in the kitchen blend chickpeas, fava beans, and fresh herbs to forge housemade falafel. These flavor gurus then sauté lemon chicken with oregano and garlic as well as stuff chicken kafta sandweechet with tomatoes and garlic sauce before grilling them both panini-style. After enjoying the chefs’ creations, diners can enjoy a sweet slice of baklava as they linger in the dining room to watch TV or practice coquettish eyebrow lifts in the large mirrors framed in rustic wood.
Cedar Grille's staffers can also pack up dishes for takeout. To satisfy their fans' demands, they also bottle up their housemade fattoush salad dressing for customers to take home. Customers sometimes stop in just for one of the raw blends, such as the energy booster packed with carrots, apples, and parsley or a smoothie with strawberry, banana, and honey.
Describing the cuisine at Recipes depends entirely on the time of day. When its doors open at 7 a.m., it's a classic breakfast joint with everything from biscuits coated in blackberry sauce to made-to-order meat and veggie skillets. Fixings like water chestnuts and chorizo crown the open-faced omelets, while crabmeat tops the eggs benedict smothered with housemade hollandaise.
But breakfast isn't the only reason Recipes has earned raves from publications like Detroit Free Press and USA Today. At lunch, Recipes takes on timeless delicatessen flavors by slapping smoked turkey and muenster cheese on rye and topping spicy grilled chicken with signature salsa. By night, the eatery focuses on Eastern flavors with several Thai-style entrees, including rice vermicelli tossed with marinated grilled pork and vampire-proofed with sweet garlic sauce.
When The Melting Pot originally opened in 1975 just outside Orlando, diners had just three options: swiss-cheese fondue, beef fondue, or chocolate fondue. The restaurant first expanded four years later, when an enterprising waiter at the initial location opened up a new outpost in Tallahassee. Today, the company?now owned by that original waiter, Mark Johnston, and his brothers Mike and Bob?stretches across North America with more than 140 restaurants linked by underground tunnels. The restaurant's menu has also expanded, and patrons can now expect six varieties of hot dipping cheese, paired with salads, meats, and molten chocolate.
Two Renaissance-style statues flank the doors of Loccino Italian Grill & Bar and set the scene for the comfortable-yet-lavish interior, where each secluded booth showcases an oversized painting and high-backed leather chairs add a touch of luxury. At both the wood-paneled bar and white-clothed tables, the wait staff ferries about margherita pizzas, chicken parmigiana, and grilled spareribs. Each of the 10 salads can be tossed with the restaurant?s signature housemade dressing to showcase fresh vegetables and convince children that sliced cucumbers can be more than just diving boards for forks. In fact, the cooks craft all their sauces in-house, from the tomato-spinach-olive-oil sauce that coats imported rigatoni and chicken to chablis-lemon-wine sauce that they splash over tilapia Mourlet.