There may only be two nights left for the Fall edition of Detroit Restaurant Week, but maybe you are still trying to figure out where to go. Allow us to take you on an visual journey through the dishes of some of the restaurant week participants.
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- Ricotta Gnocchi from Wolfgang Puck Grille
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- Gass Farms Green Salad from Saltwater
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- Seared Sea Scallops from Saltwater
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- Butternut Squash Soup from The Whitney
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- House-smoked Pork Belly from Cliff Bell’s
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- 12-layer Dobos Torte from Wolfgang Puck Grille
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- Angel Hair Pasta from Wolfgang Puck Grille
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- Butternut Squash Soup from Wolfgang Puck Grille
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- San Francisco Cioppino from Saltwater
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- Grilled Ribeye Steak from Wolfgang Puck Grille
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- Crimini and Shiitake Mushroom Pasta from The Whitney
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- Beef Roulade from The Whitney
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- Roasted Chicken Breast from Wolfgang Puck Grille
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- French Cut Chicken Breast from The Whitney
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- Tellicherry Peppercorn-rubbed Beef Carpaccio from Cliff Bell’s
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- Chopped Vegetable Salad from Wolfgang Puck Grille
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- Maple-cured Chicken Breast from Cliff Bell’s
Visit DetroitRestaurantWeek.com for each participating restaurant’s menu.
Check out even more photos at our Detroit Restaurant Week Flickr set
