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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- Tellicherry Peppercorn-rubbed Beef Carpaccio from Cliff Bell’s
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- Angel Hair Pasta from Wolfgang Puck Grille
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- San Francisco Cioppino from Saltwater
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- Beef Roulade from The Whitney
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- Seared Sea Scallops from Saltwater
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- Gass Farms Green Salad from Saltwater
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- Crimini and Shiitake Mushroom Pasta from The Whitney
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- Butternut Squash Soup from The Whitney
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- 12-layer Dobos Torte from Wolfgang Puck Grille
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- French Cut Chicken Breast from The Whitney
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- Ricotta Gnocchi from Wolfgang Puck Grille
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- Roasted Chicken Breast from Wolfgang Puck Grille
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- Maple-cured Chicken Breast from Cliff Bell’s
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- Grilled Ribeye Steak from Wolfgang Puck Grille
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- House-smoked Pork Belly from Cliff Bell’s
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- Butternut Squash Soup from Wolfgang Puck Grille
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- Chopped Vegetable Salad from Wolfgang Puck Grille
Visit DetroitRestaurantWeek.com for each participating restaurant’s menu.
Check out even more photos at our Detroit Restaurant Week Flickr set
