With its deep-burgundy walls, heavy curtains, and crystal-draped chandeliers, What Crepe?s dining room hearkens back to Belle ?poque?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 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.
Carolyn Simon’s allergies and health issues first led her to discover the health benefits of a raw, vegan diet, inspiring her to use her more than three decades of restaurant experience to open Red Pepper Deli. While the menu includes hot soups, teas, and coffee, the focus is on healthy, raw recipes crafted from fresh fruits, vegetables, seeds, and nuts that are never heated above 118 degrees––a practice that helps each ingredient retain its vital nutrients and wrinkle-free complexion. The lack of Fahrenheit is made up for with flavor, as Carolyn and her staff prepare most everything on the menu from scratch, from the mediterranean pizza made with cashew cheese, red pepper, green olives, and seed bread, down to the shop’s salad dressings and ketchup.
Manu and Ila Patel decided to share their recipes with others inside Krishna Catering & Restaurant. They stuff dosas (thin crepes) with cheese and vegetables and toss onions and jalapeños into uttapam (thick pancake) mix, creating dishes that helped the eatery earn the Best Vegetarian Restaurant award on the 2012 Detroit A List. Ila also blends Indian and Chinese flavors, dousing cheese cubes in Chinese sauce and sprinkling chili and soy sauces over veggies. Manu and Ila also cart their myriad dishes off site, catering weddings and celebrations held after passing court-mandated polygraph tests.
The cooks at Dan Good Pizza understand that everybody has their own favorite style of pizza, so they load their menu with seemingly limitless options. They start with a base of five crust varieties: thin and crispy flatbread, hand tossed traditional, round or square pan pizzas, Chicago-style deep dish, or gluten-free. They then decorate the dough canvas with sauces and any combination of their 34 toppings. Tried-and-true creations come in the form of specialty pies, including the Mediterranean, which is topped with spinach, red onion, marinated tomatoes and feta cheese. To complement their pizzas, they offer cheddar and bacon bread sticks with a garlic and herb cream cheese spread and jumbo bone in butter-parmesan and jamaican-jerk wings, which come by the piece for convenient sampling.
Though there are dozens of authentic Indian dishes on the menu at New Delhi Indian Cuisine, the most important food is arguably the naan. With this buttery bread, diners scoop up fiery lamb curries and mop up lingering drops of creamy fish korma sauce. As guests rip off strips of naan in the dining room, chefs whip up second batches in the kitchen, turning their attention to other dishes once breads are safely baking in the special oven. The team simmers seafood, chicken, and lamb in homemade sauces, flavorful herbs, and exotic spices such as saffron imported from the East or garlic harvested on the rings of Saturn. They also stir pots of bubbling biryani rice, and stuff samosas with spiced potatoes and green peas. Come lunchtime, the chefs build a sumptuous lunch buffet with an assortment of freshly made soups, breads, and entrees.
In June of 1998, the first Bellacino’s threw open its doors and released oven-baked grinders into the world—and the world couldn't get enough. The Lake Orion location, now under new ownership, proves that the tradition continues, claiming three titles in The Lake Orion Review's Best of the Best issue in 2012. Locally owned and operated Bellacino’s restaurants have sprung up like wild pepperonis across the United States, outfitting tables with made-from-scratch italian sandwiches and thin, gooey pizzas dotted with classic toppings. Crusty italian bread insulates Cajun-seasoned chicken and turkey and creative stuffers, such as crab or taco meat. Pasta favorites such as spaghetti and fettuccine alfredo curl around forks, and crisp salads keep meals lighter than a bird on an all-helium diet.