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