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Detroit Restaurant Week Preview: Desserts!
Our second treat is from Michael Symon’s Roast. This simple Lemon Bar (by TheHungryDudes) is both tart and sweet. With its light bruleed meringue and cookie like crust, this bar is an ideal finish to a meal full of charcuterie and pork.
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 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 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 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 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.
Detroit Restaurant Week Preview #5: Michael Symon’s Roast
It should not be surprising that a featured dish at a Michael Symon restaurant is a platter of cured pork. This Selection of Charcuterie (by TheHungryDudes) is a must have every time you visit Roast, not just during Restaurant Week.
The rest of Roast’s restaurant week menu can be viewed here.
More Detroit Restaurant Week Dishes can be found on our Flickr page.
Detroit Restaurant Week Spring Edition 2011 Preview #4 – Saltwater
The MGM Grand has three of the most unique and elegant dining options in Detroit. Saltwater is one of those three.
Serving the highest quality seafood prepared in fascinating ways, Saltwater’s dishes are not only pleasing to palate they’re a joy to look at as well.
Chef Dan Campbell is meticulous in his plating and flavor combinations.
San Francisco Cioppino (byTheHungryDudes) is a seafood stew, classically prepared. Clams, shrimp, mussels, and more sitting in a piquant, peppery tomato broth.
The rest of Saltwater’s restaurant week menu can be viewed here.
More Detroit Restaurant Week Dishes can be found on our Flickr page.
Detroit Restaurant Week Spring Edition 2011 Preview #3 – 24 Grille
Located in the historic Book-Cadillac Hotel, 24 Grille is on the cutting edge of Detroit restaurants. Chef Christian Borden is not afraid to focus on flavors and textures that might seem experimental or out of the ordinary. Dishes are bold with impeccable composition.
24 Grille also boasts the most elaborate and choice filled Restaurant Week menu with nearly 20 choices. Maybe a reason to go twice?
Berkshire Pork Tenderloin Medallions (by TheHungryDudes) are served with Roasted root vegetables, quince and black truffle jus.
The rest of their restaurant week menu can be viewed here.
More Detroit Restaurant Week Dishes can be found on our Flickr page.
Detroit Restaurant Week Spring Edition 2011 Preview #2 – Wolfgang Puck Grille
Sure, it is named after an ultra mega huge celebrity chef, but Wolfgang Puck Grille doesn’t rest on the name alone. Chef Marc Djozlija leads a very talented kitchen that kicks out consistently impressive dishes.
Angel Hair Pasta (by TheHungryDudes) is served with wild field mushrooms and white truffle oil. A savory, meaty, (this a vegetarian option, however) and wholly satisfying dish. Luxurious and utterly decadent.
The rest of their restaurant week menu can be viewed here.
More Detroit Restaurant Week Dishes can be found on our Flickr page.
