Detroit Restaurant Week Preview: Desserts! Today through Friday, we will feature a few of

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Detroit Restaurant Week Preview: Desserts!

Today through Friday, we will feature a few of the desserts being offered during Detroit Restaurant Week, which starts this Friday April 1.  

Our first sweet stop is Wolfgang Puck Grille for their decadent 12-layer Dobos Torte (by TheHungryDudes).  Satisfyingly sweet yet not at all cloying, this is a balanced, lovely piece of cake.  

Detroit Restaurant Week Preview 7: Appetizers! Our next stop is Angelina Italian Bistro fo

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Detroit Restaurant Week Preview 7: Appetizers!

Our next stop is Angelina Italian Bistro for some cured meat and cheese! Angelina Antipasti Sampler (by TheHungryDudes) includes House cold-smoked salmon, housemade mortadella, parmigiano reggiano and arugula, pickled fennel.

More Detroit Restaurant Week photos can be found here.

Detroit Restaurant Week Preview 7: Appetizers! Our second stop takes us to the other Book

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Detroit Restaurant Week Preview 7: Appetizers!

Our second stop takes us to the other Book Cadillac restaurant, 24 Grill.  Kurobuta Pork Belly (by TheHungryDudes) is both sweet and salty.  When combined with the citrusy mango and brazil nuts on the plate, the caramelized belly shines.

More Detroit Restaurant Week photos can be found here.

Detroit Restaurant Week Preview 7: Appetizers! Throughout the day today, we will preview s

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Detroit Restaurant Week Preview 7: Appetizers!

Throughout the day today, we will preview some of the restaurant week starting courses.    

First up – Crispy Veal Sweetbreads (by TheHungryDudes) from Roast.  Sweetbreads are a calf’s thymus glands.  Served with apple, celery, bacon, and mustard jus, these are luscious nuggets of mellow beefy goodness.

Don’t be afraid of offal, it is delicious.

More Detroit Restaurant Week photos can be found here.

Detroit Restaurant Week Preview #6: Rattlesnake Club The historic Rattlesnake Club is loca

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Detroit Restaurant Week Preview #6: Rattlesnake Club

The historic Rattlesnake Club is located in Stroh River Place building.  With a menu focused on local and/or sustainable ingredients, Executive Chef Chris Franz and his team are dishing out some truly fascinating cuisine.

The Pan Seared Wild Nova Salmon (by TheHungryDudes) sits atop smoky blue mussels ragout, Pinot Noir froth and chive essence.  

The rest of The Rattlesnake’s menu can be viewed here.

Other dishes can be viewed on our Flickr page.