Bourbon's offers regional entrees?from jambalaya and gumbo to po' boys and other cajun entrees?with a freshly renovated dining room to match. Grilled steaks incite multilingual translations of "Mmm" beside Etruscan stacked stone walls and wood floors. American classics also make the menu, including flame-kissed burgers and domestic craft brews, including ales from Michigan microbreweries Bell's, New Holland, and Founders (not to mention straight bourbon from the Traverse City Whiskey Co.)
Sushi Kami's chefs bring the distinct flavors of Southeast Asia to metro Detroit as they craft entrees using Japanese and Korean cooking techniques. They carefully carve fresh eel and king crab into exotic maki, sushi, or specialty rolls. The multitalented chefs also assemble customized bento boxes during lunch service, filling each compartment with chicken katsu, sauce, and a series of smaller bento boxes.
Hungry? Maybe it's time for a half-ton burger. That's not an exaggeration?in 2012, the team at Mallie's Sports Grill & Bar seared 1,000 pounds of beef, then placed it, along with a grocery store's worth of lettuce, onions, and tomatoes, between equally gargantuan buns. The prodigious patty was not without precedent: comically oversized hamburgers are the specialty here. If you don't believe it, crack open the nearest Guinness Book of World Records ?Mallie's edible leviathan is listed there three times as the World's Largest Commercially Available Burger. The fun-centric restaurant's colossal burgers have also appeared on the Travel Channel's Man v. Food, the Food Network's Outrageous Food, and the History Channel's Modern Marvels.
But Mallie's has plenty for those with slightly more modest appetites, too. Chefs that have been able to reverse the polarity on standard burger shrink rays also apply their genius to the rest of the menu. Homemade mac 'n' cheese, sizzling fajitas, and crispy salads topped with chicken round out their offerings.
When 21-year-old Richard Paganes founded the first Tubby’s in 1968, it’s possible he had no idea he’d just established a dining dynasty. But after a decade in business, Richard’s sub shop in the Detroit suburbs was too popular to remain a solo act. And so began a franchising effort that lets today’s customers choose from more than 65 Tubby’s when a sandwich craving kicks in or they need a u to win an alphabet game on a road trip. The menu boasts more than your typical deli fare—though the Tubby’s Famous sub of salami and ham is the eatery’s most popular. For a twist, staffers also pack sandwiches with grilled steak and chicken, burger fixings, or veggies.
We are a friendly neighborhood Bar and Grille with great food at low prices. WE have been called "The Cheers of Downriver." We are located in a tight knit community where people help each other. We are committed to community service and have hosted many benefits for charities and friends who have been stricken with illness
The seeds for Famous Hamburger were planted in 1970 when Feisal Hider?s father gathered his family, left the United States, and returned to Lebanon with the intention of opening the country's first American-style burger shack. This humble shack became a popular attraction, which prompted the name change to Famous Hamburger and cemented a family legacy that would follow Feisal back to the United States. After returning to America, he eventually opened the first stateside Famous Hamburger in 1998, and founded a second location a few years later.
As its name implies, Famous Hamburger specializes in classic American cooking. Burgers arrive topped with everything from portobello mushroom caps and pesto sauce to habanero peppers, hot sauce, and sliced jalapenos. Banana splits and milkshakes reinforce the American theme, appearing alongside the menu's assortment of wraps and melts. The Hider family doesn't neglect their Middle Eastern roots, though. The chefs exclusively use halal meats, which arrive daily and never see the inside of a freezer, and prepare dishes such as falafel pitas and fattoush salads. Furthermore, the restaurants are attached to hookah lounges where guests can relax after their meal and savor one of the more than 30 shisha flavors.