Hour Detroit // December 2020 by Hour Media

2020 GIFT GUIDE + ALSO:

Charity Crunch Holiday-season giving takes a dive

Perk up the pandemic-weary loved ones on your list with these mood-boosting, locally sourced gifts

Dining Guide Explore 215-plus restaurants, dishes, desserts, and more

ONE YEAR OF WEED

WHERE

THERE’S SMOKE … Michigan’s recreational cannabis industry is on fire, raising thorny questions as Detroit tries to open up its enormous market without leaving locals behind FEATURING:

Ask a Budtender Pot pros share a bit of weed wisdom

Lab-Certified Inside a cannabis testing operation

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D E T R O I T

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volu m e t w e n t y-n i n e | i s s u e t w e lv e PUBLISHER:

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EDITOR IN CHIEF:

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All I want for the Holidays is...

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CREATIVE DIRECTOR: ASSOCIATE ART DIRECTOR: ART ASSISTANT: EDITORIAL INTERNS: CONTRIBUTORS:

Steve Friess

Lyndsay Green

DINING EDITOR:

Kelsey Rae Parkinson

Kailey Howell

Emily Morris, Emily Roth, Dean Vaglia

George Bulanda, Jessica Cruickshank,

Gerard + Belevender, Amy Haimerl, Madeline Halpert, Corina Howell, Brittany Hutson, Lindsay Kalter, Jacob Lewkow,

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PRODUCTION DIRECTOR: IT DIRECTOR:

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We all want to look natural and beautiful and even younger than our years. That’s why I’m so grateful to see so many patients, friends and spouses giving Dr. Danish Gift Cer tiﬁcates this year! It’s a special gift we all need these days, to invest in ourselves, looking and feeling great again.

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10 HOURDETROIT.COM // DECEMBER 2020

CONTENTS

DECEMBER 2020 ISSUE TWO HUNDRED EIGHTY FIVE

37 Why this Detroit grower believes THE FUTURE OF CANNABIS cultivation is hightech and vertical.

FEATURES 37 HOME GROWN? As Detroit moves to open up its enormous recreational cannabis market, city leaders vow to make sure real Detroiters aren’t left behind — even if it means stiffling the industry’s growth. 44 GIFT GUIDE With everyone home for the holidays (and pretty much all days), we’ve rounded up local goodies and gadgets that will make staying put a little more pleasant. Cover photograph and this page by Jacob Lewkow 1 2 HOURDETROIT.COM // DECEMBER 2020

I N D U LG E I N A M O D E R N H O L I DAY F E A S T. Meet Detroitâ&#x20AC;&#x2122;s newest modern steakhouse and lounge, crafted with a downtown vibe in mind. For reservations: 313.465.1645 or visit mgmgranddetroit.com/dprime Only at

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Contents

D E C E M B E R 2 0 2 0 // I S S U E T W O H U N D R E D E I G H T Y F I V E

i.Detroit voices: Teacher and literacy advocate Shanel Adams

Paco Rabanne Iconic Mini Square Bag $750, at Tender, 271 W. Maple Road, Birmingham; 248-258-0212; tenderbirmingham.com

The INSIDER 21

THE CHARITY CRUNCH The pandemic made 2020 a tough year for Michigan causes; 2021 could be even worse.

MADE IN MICHIGAN: GUY CONSOLMAGNO Meet the Detroit native whose love of science brought him closer to God — and three popes.

WILL THE FIRS FLY? After a few rough years, Michigan’s Christmas tree growers see reason for optimism this year.

LIFE LESSONS Owen Bondono, Michigan’s first transgender Teacher of the Year, aims to be a role model for marginalized students.

24/SEVEN 29

TRESSED TO KILL Elle Lorraine, star of the Hulu horror flick Bad Hair, turns heads in the season’s hottest styles.

I NEED MY SPACE: HER FAMILY RECIPE A peek into the cozy and elegant kitchen of Birmingham designer Lauren Tolles.

WHERE THE KNIT HITS THE FAN This Michigan-based apparel company pushes ugly sweaters to new heights (and depths). Plus: Jewelry for body and soul from Anuja Tolia. GOING DOWNHILL FAST Winter is coming. Make it fun — and earn that cocoa — with a sled that will get things moving.

1 4 HOURDETROIT.COM // DECEMBER 2020

ARTS, Etc. 57

THE SOUL OF A CITY The U.K. artist behind the multi-media portrait project i.Detroit on telling the story of a city through the voices of its people.

A LITTLE SHELF HELP Looking for an engrossing winter read or a gift for the bookworm on your list? Hour literary critic Amy Haimerl rounds up the year’s best titles.

THEO PARRISH KEEPS ON The Detroit techno auteur is back with Wuddaji, a woozy set just right for the moment. Plus: What’s up with The White Stripes Greatest Hits?

HAVE YOUR CAKE ... Blck Cocoa Bakes baker Bre’Anna Johnston whips up creative, vegan desserts made with ingredients that are both sustainable and delicious.

KEEP ON COOKING Tips from metro Detroit chefs will take your at-home creations to the next level in 2021.

DINING GUIDE 75

DINING GUIDE From opening a restaurant mid-pandemic to the region’s top spots for carryout cocktails, it’s our annual guide to southeast Michigan’s dining scene.

105 18 16 19 132

RESTAURANT LISTINGS EDITOR’S LETTER CONTRIBUTORS DIGITAL UPDATES THE WAY IT WAS Old City Hall, 1920s.

FOOD & DRINK 65

PUSHED BY THE PANDEMIC Despite the myriad misfortunes wrought by COVID-19, the crisis also inspired Corktown’s Folk to make a healthy return to its roots.

DRINK RECIPE: LEO & CLAIRE Mix up this modern take on a classic Juliet and Romeo cocktail from downtown Detroit newcomer Olin Bar & Kitchen.

i.DETROIT PHOTOGRAPH BY MARCUS LYON GIFT GUIDE PHOTOGRAPH BY REBECCA SIMINOV FOLK PHOTOGRAPH BY GERARD + BELEVENDER

Contributors

Tell us about something good that happened to you in 2020. Jacob Lewkow: “So many good things happened in 2020: I got engaged to an awesome human, went on many kayak adventures, visited the U.P. twice, and rebranded a local food product, all while expanding my creative capabilities, thanks to quarantine. In December/January, I had the privilege to go on back-to-back travels to Brazil and Mexico. Lastly, I’m grateful to not be out of business!” Lewkow is a Detroit-based freelance commercial and editorial photographer specializing in portrait, food, and lifestyle photography. Lewkow’s photos accompany our cover package on the first year of legalized recreational cannabis sales in Michigan, beginning on page 37.

Kristen Page-Kirby: “My husband, my 12-year-old son, and I have always been big movie watchers, but the grind of the pandemic required a new system. Now everyone chooses two movies and writes them on pieces of paper. When it’s movie time, we draw one and watch it, no devices allowed. Fifty-one movies later, it’s hugely expanded all of our movie-watching. We’ve watched Cool Hand Luke and The Iron Giant, The Bridge on the River Kwai and Sleepless in Seattle. Most importantly, we’ve learned a lot about one another — turns out the movies you like say a lot about who you are.” Page-Kirby is a writer living in Annapolis, Maryland. She is currently working on a book about the often-hilarious world of pre-1950s home economics textbooks. Her story on choosing the ideal sled can be found on page 34.

Hayden Stinebaugh: “Although 2020 has been quite the unfortunate year, one good thing that came of it was the amount of time spent with family. This year allowed me to spend a lot more time at home with my fiancée, family, and friends.” Stinebaugh is a metro Detroit-based commercial and editorial photographer with a diverse client list including Ford Motor Co., Shinola, The Siren Hotel, and the Detroit Lions. His photos accompany several pieces this month, including Lyndsay Green’s story on the in-demand vegan bakery Blck Cocoa Bakes on page 71.

16 HOURDETROIT.COM // DECEMBER 2020

Let’s make our communities extra special this season. This holiday season let’s care for the individuals and businesses who make our communities the strong, vibrant place we all know and love. Because when one of us does a little better, we all do better.

See what we can do together at tcfbank.com

The Way It Was... Again!

If you recall the J.L. Hudson Thanksgiving Day Parade, visiting the Children’s Zoo at Belle Isle, taking in a flick at downtown’s Madison Theatre, scarfing down a hot-fudge sundae at Sanders, rocking

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E D I T O R’ S L E T T E R

When I was a teenager, maybe 16, I found a little flair pin in the grass at an outdoor rock concert. It was green with simple white letters that read NORML. I had no idea what it meant, but the misspelling of “normal” struck me as ironic. Being a wannabe punk, for whom normal was a four-letter word, I gave the button a place of honor alongside the Dead Kennedys and Black Flag pins on my jean jacket. When I later learned that those letters stood for the National Organization for the Reform of Marijuana Laws, I wore the pin just a bit more defiantly, believing it aligned me with a band of truly hard-core subversives. This was the “Just Say No” 1980s after all, when mere possession of weed could easily land you behind bars. To me, the pin was a sly way to give the uptight Moral Majority types the finger. It never occurred to me that marijuana might actually be made legal someday. Shows how little I knew. NORML is now celebrating its 50th anniversary, and as it does, the indefatigable pro-legalization organization has much to crow about. Since Colorado took the leap in 2012, 14 other states and the District of Columbia have made recreational cannabis legal, including four that approved marijuana ballot measures this November. What’s more, a 2019 Pew Research Center survey found that two-thirds of Americans now favor legalization, continuing a steady rise in public support over the past decade. It’s been one year since recreational cannabis sales began here in Michigan and, as we explore in this month’s cover package, the industry is on fire, with skyrocketing sales figures and a steady proliferation of upscale provisioning centers that have more in common with Apple stores and gourmet bakeries than with the patchouli and tie-dye head shops of yore. Still, this brave new world of weed creates thorny challenges — and pokes at old wounds. As Steve Friess writes (page 38), Detroit is aggressively grappling with some of them as it moves to open up its highly prized recreational market. In particular, the city is determined to make sure actual Detroiters — especially Black and other minority residents who were hit disproportionately hard by draconian War on Drugs policies — get a fair piece of a pie that deep-pocketed outsiders are clamoring to gobble up. Meanwhile, many consumers here in Michigan are still figuring out how to navigate the cannabis culture shift that’s underway. Sure, weed is legal, but is it OK to talk about it with colleagues? Will people think I’m a stoner if I mention visiting a dispensary? As other early adopter states prove, that residual stigma will surely fade with familiarity. With that in mind, we asked five local budtenders to dispel some common misconceptions and explain how they and their customers are incorporating cannabis into their lives in ways that go way beyond getting baked (page 41). One year in, this much is certain: There will be plenty for us to report on as the state continues to settle in to this new, more NORML version of normal.

Order now at momentumbooks.com

DAN CACCAVARO // Editor

18 HOURDETROIT.COM // DECEMBER 2020

ILLUSTRATION BY JACQUI OAKLEY

Digital Updates From Our Readers “Dr. Zarghami and Dr. Tobia are my doctors and my heroes! Thank you for all you do for your patients!” (“Metro Detroit’s Top Doctors and the Heroes Who Inspire Them,” October) —@hanadisalamey, Instagram

Just desserts: Go on, try a Chocolate Crinkle Cookie ... or two ... or three.

“Love this! There are so many people besides doctors and nurses who played integral roles during this pandemic. Environmental services is definitely one of them!” —@cmariedavis, Instagram

PHOTOGRAPH OF LAUREN TOLLES’ HOME BY MARTA XOCHILT PEREZ

“I look forward to [Sanjay Gupta’s] interviews and interpretation of the difficulties with COVID-19 (‘CNN’s Sanjay Gupta on Fake News, the Pandemic, and Medical Marijuana,’ October). I trust him and follow his guidance! What a bonus he is a Michigander! Thank you for this interview.” —@jeanineshazzer, Instagram “Just listening to the Four Tops right now in the UK. ... I wish Duke all the best, but no reconstituted group can ever replace the originals (‘The Four Tops’ Duke Fakir Is Ready to Get Back on the Road,’ October). The Four Tops were the soundtrack to my youth and I still love them today.” —Dorothy Langman, hourdetroit.com

BEHIND THE SCENES Hourdetroit.com Digital Extra

Tory Burch Eleanor Embossed Small Convertible Shoulder Bag in Redstone, $698, at Tory Burch, 2800 W, Big Beaver Road, Troy; 248-4581307; toryburch.com

Fig + Olive Facial & Body Serum, $25+, at Fig + Olive; 248302-0522; figandolive products.com

facebook.com/hourdetroit

In our first edition of “I Need My Space,” a monthly spotlight in which metro Detroiters give readers a glimpse of cherished spaces in their homes, Maison Birmingham founder and owner Lauren Tolles dishes about her killer kitchen, where she makes her grandmother’s holiday Chocolate Crinkle Cookies every year. Visit hourdetroit.com to give her family’s recipe a try yourself.

In need of more holiday gifting inspiration? You can find more giftable goodies for your family, friends, and loved ones in our shopping guide online at hourdetroit.com, including clothes, toys, books, housewares, and Detroit-centric items.

Script Embroidered Beanie in Black, $28, at Detroit’s Future is Female; detroitsfutureis female.com

@hour_detroit

Michigan Things 12 oz. Glasses, $14 each, at City Bird, 460 W. Canfield St., Detroit; 313-831-9146; citybirddetroit.com

Radical Self-Care for Black Women by Katelyn Rivas, $10, at Flower Press; flowerflowerpress. press

@hourdetroitmagazine DECEMBER 2020 // HOURDETROIT.COM 19

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12 // 2020

NEWS, NOTES, AND PERSONALITIES

The INSIDER

Pizza! Pizza!: The Judson Center gave away free pies to foster families at a rare in-person event in May in Royal Oak.

PHOTOGRAPHS (CLOCKWISE FROM TOP): COURTESY OF THE JUDSON CENTER, MERCY EDUCATION PROJECT AND PINK FUND.

Who’s Zoomin’: The Pink Fund held its volunteer appreciation event, usually an in-person ceremony, online in April.

GIVING

THE CHARITY CRUNCH

With balls, walks, and other fundraisers canceled or scaled down thanks to COVID-19, metro Detroit causes face a bleak year-end and a cash-strapped 2021 PHOTO-ILLUSTRATION BY ALLISON KAHLER

Tutor table: A girl and her mother sign up for the Mercy Education Project’s tutor program this summer.

IN A NORMAL YEAR, THE UPPER CRUST OF METRO DETROIT SOCIETY WOULD

be slipping into designer gowns and crisp tuxedoes this month and flocking to the MGM Grand Detroit for a lavish gala to raise more than $500,000 to fund the Judson Center’s work supporting children and families with various special needs. The event usually draws more than 600 attendees who feast on fancy fare, dance the night away, and earnestly applaud a series of appearances by families who had benefited from their generosity in the prior year. This is no normal year. Because of the COVID-19 pandemic, Judson replaced the in-person ball with a “virtual gala.” From 6 to 7 p.m. on a Saturday in mid-October, the nonprofit offered a webcast that attempted — to whatever extent possible — to replicate some elements of the usual signature event. The testimonials and many heartfelt pleas were all prerecorded, a tux-clad emcee anchored the proceedings and ran a live auction where participants bid through their computers, and the feed cut from time to time to the three “watch” parties where small groups of supporters sipped drinks and crowded around a laptop to show what a rocking party they had underway. At a home in Royal Oak, for instance, a woman in a black DECEMBER 2020 // HOURDETROIT.COM 2 1

The INSIDER //

GIVING

sleeveless gown insisted, with honorable panache, “We look forward to this event every year, and this year is no different!” It was, however, completely different, as the receipts showed. Judson brought in a bit more than $300,000, an impressive total given the circumstances but a huge drop that likely portends cutbacks to services and staff in 2021, Judson CEO Lenora Hardy-Foster says. Indeed, the pandemic has been a twofold disaster for many nonprofits across the region: The same widespread economic suffering that has increased demand for services has left many donors unable to give as they had in the past, and the need to maintain social distance has put a costly kibosh on annual charity balls, walks, and other activities. “You can generalize and say that every nonprofit has been totally disrupted by this,” says Mariam Noland, president of the Community Foundation for Southeast Michigan (CFSEM), which manages $1 billion in assets for philanthropists and issues more than $85 million in grants to some 4,000 causes around the region each year. “I’ve been at this a long time, but there’s never been a year like this.” Cause after cause is reporting steep losses and layoffs. Several organizations — the Kidney Foundation of Michigan, the Michigan chapter of the Alzheimer’s Association, and the Ronald McDonald House in Detroit, among others — staged virtual versions of their charity walks that drew tiny fractions of the usual participation and yielded less than half the usual revenue. The Alzheimer’s Association laid off 12 employees, The Salvation Army of Southwest Michigan furloughed store workers when its thrift shops were closed, and the Michigan Science Center reduced staff from 63 to about 25 and cut pay by 20 percent for the rest. Judson has laid off more than 20 employees, furloughed about 200, and cut nearly $700,000 out of its budget. Franklin Wright Settlements, which provides food, financial assistance, and social services for the poor in Detroit, canceled all three of its fundraisers, including a December gala, even as needs exploded. CEO Monique Marks says corporate and foundation donors have stepped up to help replace the missing revenue, but the cause now receives requests from 300 families a week versus the usual 75 families pre-COVID. “Yesterday is our food distribution day, and we generally start serving around 3 o’clock,” Marks says. “Well, by 1 o’clock, we had probably 50 cars lined up around our building.” The Pink Fund, which provides direct financial assistance to Michigan women undergoing treatment for breast cancer, also saw requests surge as many cancer patients quit jobs to protect themselves from COVID. “They weren’t terminated, they weren’t furloughed, but they self-selected out because of being immunocompromised,” founder Molly MacDonald says. “COVID is a lot like cancer to some people in that the general population is experiencing the inability to work, loss of income, having to move on to a COBRA premium, maybe having to go into the Affordable Care Act marketplace to get health insurance.” Even the most durable charity symbol of the holiday season, The Salvation Army’s Red Kettle campaign, expected headwinds, given how much foot traffic around shops is likely to be reduced and how much less cash most people are using these 2 2 HOURDETROIT.COM // DECEMBER 2020

“You can generalize and say that every nonprofit has been totally disrupted by this. ... I’ve been at this a long time, but there’s never been a year like this.” —MARIAM NOLAND,

president of the Community Foundation for Southeast Michigan

Girls, empowered: Southwest Detroit students hold the materials they’ll need for the Mercy Education Project’s tutoring program, which is virtual this year.

Masked and transfixed: A boy takes in a display on energy at the Michigan Science Center, which reopened in July after a two-month COVID-19 closure.

Down, up and ... down?

49,153

42,393

After the Great Recession, thousands of causes closed. The state only just recovered. Number of nonprofits, Michigan (compared to 2009, percentage change)

THE JOHNSON CENTER FOR PHILANTHROPY AT GRAND VALLEY STATE UNIVERSITY.

48,642 -1% -14%

2009

2011

2013

G I V I N G //

Golf Classic goes on: The National Kidney Foundation held its annual charity event in October at Barton Hills.

Still serving: Salvation Army volunteers deliver food boxes via a socially distant, drive-through format in April.

47,340

50,654 +3%

-4%

“There’s no solid data on this yet — that will come when we see which nonprofits don’t file tax returns — but there’s certainly a lot of anecdotal evidence that we will see some closures. ... I think 2021 is going to be a very difficult year.” —TERI BEHRENS, director of the

2016

2019

Johnson Center for Philanthropy at Grand Valley State University

PHOTOGRAPHS (CLOCKWISE FROM UPPER LEFT) COURTESY MERCY EDUCATION PROJECT, NATIONAL KIDNEY FOUNDATION, SALVATION ARMY, AND MICHIGAN SCIENCE CENTER.

The INSIDER

days, which means fewer coins on hand to drop into those kettles. The Salvation Army turned to a national ad campaign that began in mid-September called “Rescue Christmas” in which it promoted online giving over emotional images of people struggling to pay their bills, stay warm, and find food. “In a year with fewer Red Kettles, your generosity is needed more than ever,” the ad informs viewers. “You can just imagine all the things that had to change,” says Maj. Timothy Meyer, the SA’s metro Detroit commander and general secretary for the cause’s Eastern Michigan division, which usually pulls in $8 million — or one-third of its donation revenue — around the holidays. “We can’t drive large crowds to come to a location because of safety.” As with other major crises, metro Detroiters gave generously at the onset of COVID shutdowns. The CFSEM, for instance, saw an influx of about $15.5 million in April as the pandemic took hold, which went into a special COVID-19 emergency relief fund. Charities related to food, housing, and healthcare saw early bursts of giving, whereas cultural nonprofits lost millions in revenue because of closures, says Teri Behrens, executive director of the Johnson Center for Philanthropy at Grand Valley State University. Yet, as the crisis persisted through 2020, that initial burst dissipated and assistance some charities received from the federal stimulus bill ran out. COVID-19 is “not like a hurricane or a tornado or a flood where there’s an event and then a massive recovery effort,” Behrens says. “This is ongoing crisis. The last quarter of this year will be when the wave really starts to hit.” In many cases, services were altered and cut. Like fundraising itself, support groups and other social work services shifted online. The Ronald McDonald House, which has a 26-bedroom facility for families with kids being treated at the Children’s Hospital of Michigan in Midtown, mostly shut down for months — four families sheltered in place there with bare-bones staff because of travel troubles or ongoing medical crises — only to reopen this summer at half-capacity to allow space for social distancing. Even now, the House is providing only one meal a day instead of the typical three. “We needed to make sure we give space between every room so nobody comes out [of] their doors right next to someone, so you’re not walking down the hall right next to someone, those kinds of things, just because families that we see have high-risk kiddos, and the families themselves are high risk as well,” says Chrissy Cooper, the group’s marketing and development director. “A lot of our common spaces are also closed. We are catering in all of our meals. We’re delivering meals to families in our bedrooms so that they don’t have to congregate in large groups in the kitchen or anything like that.” Many groups are nervously eyeing the coming year as makeor-break. Behrens says that, just as a wave of charity closures and mergers came a year or two after the initial shock of the Great Recession, the early 2020s could be harsh for the sector. “There’s no solid data on this yet — that will come when we see which nonprofits don’t file tax returns — but there’s certainly a lot of anecdotal evidence that we will see some closures,” Behrens says. “I think 2021 is going to be a very difficult year.” DECEMBER 2020 // HOURDETROIT.COM 23

The INSIDER //

N E WS & N OT E S

M A D E I N M I C H I GA N

BROTHER GUY CONSOLMAGNO How science brought this Detroiter closer to God — and three popes // BY STEVE FRIESS RELIGION AND SCIENCE ARE OFTEN SEEN

How well do you know the pope?

I wouldn’t say we’re buddies. The current pope knows my name. I show up and he recognizes me. It’s helpful to have a beard, because it makes you stand out. But, also, we’re fellow Jesuits and we’ve got Jesuit friends in common. I’ve worked with three popes, and though I was a much more junior scientist when I arrived, they would recognize me. It’s not like I have lunch with them, though. There’s talk of putting space facilities around Michigan. Why here?

Kenya also wanted me to tell them about the planets, to look through my telescope and be amazed by the rings of Saturn. It dawned on me that asking the bigger questions — what is in the universe? how do I fit in? — is essential to being human. And we are rich enough that we can do both. NASA’s budget is 0.5 percent of the U.S. government’s budget. The Vatican Observatory’s budget is 0.5 percent of the Vatican city-state’s budget. So, really, we’re not spending much money.

HOUR DETROIT: How did you end up in astronomy?

I went to Boston College with an idea of going into journalism but had a terrible time because everybody else was busy drinking and having a good time, and I found that boring. To get away, I figured I would join the Jesuits, but the Jesuits said I had to pray until I felt called by God. I went to my room and sat on the floor waiting. Of course, nothing happened. Then this thought popped into my head that a priest takes care of people with problems, and I realized I’d be terrible as a priest. I had no patience with that sort of nonsense. So where was I happy? What did I enjoy? I was happy visiting my best friend from high school at MIT. So, I transferred to MIT and I picked earth and planetary science because I saw the word “planet” and thought that was astronomy. I had no idea it was geology and that I would become a planetary geologist. It’s funny how you make crazy decisions for all the wrong reasons and they turn out right.

BROTHER CONSOLMAGNO:

Does it bother you that humans spend so much money sending things into space when we have so many needs on Earth?

It was why I briefly left science. I was 30, a postdoctoral fellow at MIT, and I could not justify wasting my life worrying about the moons of Jupiter. I joined the Peace Corps, and they sent me to Kenya. I discovered that the people in 24 HOURDETROIT.COM // DECEMBER 2020

What do you remember about the moon landing?

I was in high school in Detroit. I grew up watching every space launch on TV, or they’d bring a TV into our classrooms. I used a cassette tape to record the landing of Apollo 11 off our television set. It was something very real to me and real to everybody. My dad worked in communications at Chrysler, and Chrysler built a number of rockets — the Redstone rockets and the Saturn One rockets. Right now, I’m holding in my hand a little piece of Lucite with a first day-of-issue stamp dated Cape Canaveral, Feb. 20, 1962, Project Mercury. The first couple of Mercury rockets that launched people into suborbital orbits were Redstone rockets made by Chrysler. We knew the people who were doing that. Is it practical to colonize the moon or Mars?

I do not want to see humans on Mars anytime soon because humans leak E. coli and all sorts of other bugs. I want to find out if

If you’re going to launch a rocket, you want to launch it somewhere where if the rocket fails and it falls down, it doesn’t hit anybody or destroy property of people who will sue you. That means being near a body of water. They also tend to launch to the east because you get a little extra oomph from the spin of the earth. The places where they’ve launched from in the U.P. in the 1970s were over Lake Superior. The other port they’re talking about near Alpena would launch eastward over Lake Huron. What did Michigan give you?

The great thing that I got out of being a Detroiter was a sense of a confidence that I could do anything, without the arrogance of thinking that I could do it just because I was born in the right place at the right time. It has kept me from the extremes of being an extreme snob who thinks science has all the answers or an extreme religious fanatic who thinks that my understanding of God must be right. It was a very practical, down-toearth kind of upbringing. The kids I played with worked at Chrysler; their dads were blue-collar workers. And we had a sense of being close to nature that you get having summer cottages and having lakes nearby as well as a respect for the technology that goes into automobiles and spacecraft. Do you miss our part of the world?

Oh, yes. My dream when I retire would be to come back to Detroit. I would love to teach at the University of Detroit or some other Jesuit institution. Though it’s been 50 years since I’ve lived there, I still love it. I miss the apple-picking and cider and donuts. I miss rooting for the Tigers.

BROTHER GUY CONSOLMAGNO PHOTOGRAPH COURTESY OF BROTHER GUY CONSOLMAGNO

as incompatible, but that’s never been how Detroit native Guy Consolmagno felt. The 68-year-old, born in Harper Woods and raised in Birmingham, always thought his pursuit of understanding how the universe functions was, in fact, also about becoming closer to God. Both passions were born in Michigan where, by day, he attended the University of Detroit Jesuit High School and by night he gazed at the heavens through a portable telescope he bought with trading stamps. After decades as a research astronomer for the Vatican, where he has long been curator of the Church’s vast meteorite collection, the Jesuit brother was tapped by Pope Francis in 2015 to be the director of the Vatican Observatory. By then, he’d become a much-loved public speaker on how he reconciles faith and Into the Heavens: fact, earning the Carl Sagan Medal for his sciDetroiter Guy entific evangelism from the American AstronomConsolmagno ical Society. runs the Vatican Observatory. Consolmagno, a layperson who joined the Jesuit order in 1989 and committed to the same vows of chastity, poverty, and obedience as ordained members, spoke to us about his Detroit upbringing, his ties to three popes, and what he’d love to do on the moon. Usually, he lives in Rome, but he has been living at a church facility in Arizona, where he was visiting when COVID-19 hit.

Mars has its own bugs before we introduce ours. But I’d love to visit and maybe live in a small community on the surface of the Moon or under the surface of the moon in one of the lava tubes. I’d love to live in a place where the gravity is low enough that you could strap on wings and fly.

N E W S & N O T E S //

DETROIT DIGITS

ECONOMY

Will the Firs Fly?

After a few rough years, Michigan’s Christmas tree growers are in good spirits // BY MADELINE HALPERT

$250

Median total monthly utility costs in metro Detroit, making up 24.9 percent of overall housing expenses. That’s ninth highest share in the country; the Birmingham, Alabama, area is No. 1 at 33.1 percent, according to Census Bureau data compiled by filterbuy.com.

7,165

ICONS AND CHRISTMAS TREE PHOTOGRAPH BY ISTOCK

Average annual number of motor vehicle thefts in Detroit, the third highest rate per capita behind Albuquerque and Oakland, according to FBI data from 2017-2019.

$1,051 Average monthly rent for a two-bedroom apartment in metro Detroit, up 25.7 percent since 2010, according to data from the Department of Housing and Urban Development and the Census Bureau analyzed by Self financial foundation.

The INSIDER

DURING A TYPICAL CHRISTMAS SEASON at Wahmhoff Farms Nursery, a 70-year-old Christmas tree farm near Kalamazoo, more than 4,000 families come to select the perfect tree. They wander 150 acres of farmland packed with more than 10 varieties of fir, pine, and spruce trees, some standing as tall as 16 feet. Once they’ve chosen the ideal evergreen, they saw the thick trunk until the tree comes crashing down. After the hard work is finished, children pile into horse-drawn wagons for a ride through the farm and sit on Santa’s lap to relay their Christmas wishes. But this year looks a little different at Wahmhoff’s choose-and-cut farm. Families will be staggered 6 feet apart throughout the nursery. Santa, who is particularly vulnerable to COVID-19 as an older gentleman, will now be shielded behind the walls of a makeshift Santa home. He’ll pose for pictures with children and chat with them, but only through the window of the shelter. Hand sanitizing stations will be scattered throughout the fields and indoor areas. Cashiers will serve customers from behind plexiglass shields. “The COVID-19 pandemic has certainly made things more challenging, but as farmers, we’re up to the challenge,” says Dan Wahmhoff, the farm’s president and a third-generation Christmas tree grower. Michigan is the third-largest Christmas tree producer in the United States, selling about 2 million trees each year, according to Amy Start, executive director of the Michigan Christmas Tree Association. The industry has faced wellpublicized challenges in recent years, tracing their roots back to the 2008 recession, when cash-strapped growers nationwide planted fewer trees for several years after the economy tanked. That led to a tightening supply of mature trees over the past few years, since the trees take up to a decade to reach market size. Now, like many other industries, the Christmas tree business faces uncertainty about how the pandemic will affect sales. But this year, many farmers and industry experts believe demand could be higher than ever come December, as families look for ways to escape quarantine and safely get outdoors together. Wahmhoff says Christmas tree farmers face a recurring challenge when having to look to the current market to determine how many trees to plant for a decade later. His own supply is down this year compared to the past couple of years. “When you have to plant 10 years in advance, you don’t always hit things on the mark,” he says. But Tim O’Connor, the executive director of the National Christmas Tree Association, believes the media has misrepresented the industry’s recent struggles. He says there’s a significant difference between a tight supply and a genuine shortage. “I think what we’ve seen in the last seven, eight months with COVID is a pretty clear example of what a shortage looks like — you can’t get something,” O’Connor

says. “The shelves have been wiped out. That’s just not what happened with the Christmas trees.” Even with fewer trees available in recent years, O’Connor says he’s not aware of any communities that ran out of trees, and sales have remained relatively stable, with an average of 28 million sold nationally each year over the past decade. The tightening of the market is a natural part of agricultural production cycles for any crop and stands to benefit farmers, he says. With tighter supply and continued demand, buyers compete for a more limited product and drive prices up. The median price of a real Christmas tree was $76 in 2019, more than double the 2008 price of $36, according to the National Christmas Tree Association. Chris Maciborski, a co-owner of Dutchman Tree Farms near Cadillac, the largest Christmas tree farm in Michigan, says the industry’s tighter supply of trees has actually helped businesses recover from the 2008 recession. “Any time that you can sell all the inventory that you have is much better for a farm than struggling to sell excess inventory,” says Maciborski, whose farm shipped more than 700,000 trees to grocery store chains, garden centers, and corner tree lots across the state in 2019. While this year may turn out just fine for the industry, risks are on the horizon. Because of global warming, weed species could become more of a nuisance in the future, according to Debalina Saha, an assistant professor of ornamentals and Christmas tree weed management in the Department of Horticulture at Michigan State University. Saha says recent studies show that over the past 20 to 25 years, climate change has spurred the growth of several common weed species that compete with Christmas trees, including field bindweed and large crabgrass. As weeds continue to adapt to a changing climate, they could become more resistant to existing herbicides, Saha says. For now, though, growers are optimistic. Start, of the Michigan Christmas Tree Association, says it helps that Christmas trees are inherently socially distant. “Our trees are 6 feet apart,” she –DAN WAHMHOFF says. “That’s how they grow.”

“When you have to plant 10 years in advance, you don’t always hit things on the mark.”

The INSIDER //

E D U C AT I O N

M I C H I GA N M I L E ST O N E

Life Lessons

Owen Bondono, the state’s first transgender Teacher of the Year, on being the educator he needed // BY MARK SPEZIA OWEN

BONDONO

WISHES

THERE

HAD

been a teacher like him when he was in high school and struggling to make sense of who he was. Bisexual and transgender, Bondono faced unique challenges while growing up female in Shelby Township. “When I decided to become a teacher, I knew I wanted to be the kind the high school me needed — a role model LBGTQ students can look up to,” he says. “Being ‘out’ with my students helps a great deal because I can show them they can overcome anything they are facing and be successful. … My classroom is a safe environment where students can be themselves.” Bondono, whose passion for education is unmistakable, is in his sixth year of teaching English language arts at Oak Park Freshman Institute. Beyond the classroom, the enthusiastic 32-year-old serves as faculty adviser for his school’s Queer-Straight Alliance and as a facilitator for LGBTQ Student Safe Spaces. He’s also a member of the Anti-Racist Leadership Institute and Resource Coordination Team. The majority of OPFI’s students are Black. As if he weren’t already busy enough, Bondono gained a whole new set of responsibilities this summer when the Michigan Department of Education named him the state’s 2020-21 Teacher of the Year. Becoming the first transgender person to earn the honor overwhelmed the usually talkative Bondono, leaving him momentarily speechless. He was among 10 Regional Teachers of the Year, chosen from an applicant pool of more than 400, who logged into a Zoom meeting for the announcement. The 10 had been interviewed by a selection panel, had presented short professional development modules, and had answered questions on a range of topics. “I was just happy being one of those 10 and was figuring out how I could be the best Regional Teacher of the Year I could be and planning on congratulating whoever was named state Teacher of the Year,” Bondono recalls. “Then my name is called, and they ask if I want to say a few words. I certainly didn’t think it was going to be me and had nothing prepared, but managed to pull it together and express how grateful I am.” While Bondono was surprised by the award, his OPFI colleagues were not. “Owen is a transformative leader,” says fel26 HOURDETROIT.COM // DECEMBER 2020

Safe space: Teacher of the Year Owen Bondono strives to help marginalized students feel understood.

low teacher Desiree’ Fuller. “He has a limitless level of compassion because he knows what it is to be bullied and discriminated against.” For Taryn Gal, chair of the Gay, Lesbian & Straight Education Network’s southeast Michigan chapter, the significance of Bondono being recognized in this way can’t be overstated. “Research shows the importance of having out LGBTQIA+ teachers in schools,” she says. “For LGBTQIA+ students, it can be lifesaving to have their identities and experiences reflected and represented in others in their schools and communities.” As Teacher of the Year, Bondono serves as an advocate for about 100,000 teachers and 1.5 million students statewide, participates in discussions about how to improve Michigan’s schools through his nonvoting seat at State Board of Education meetings, and is a member of the Governor’s Educator Advisory Council. In addition, the Regional Teachers of the Year serve as Michigan’s 2020-21 Teacher Leadership Advisory Council, which works directly with MDE to tackle education-related challenges.

“I can show them they can overcome anything they are facing.” –OWEN BONDONO

“I didn’t fully realize how much this is both an award and a part-time job that I am thrilled to do,” Bondono says. “Just to be heard and visible as a transgender person with this unique platform is incredible. I want to show parents of transgender students that their children can have normal lives and I can be a voice for students and even teachers who may be feeling marginalized.” Sensing his bisexuality early on, Bondono often felt marginalized during his childhood. Realizing he was also transgender took longer. “I’ve known I was bi for as long as I can remember, but I knew I was different in some other way from a young age, but didn’t know exactly how,” he says. “I remember one time at school asking if I could play soccer with a group of boys and I was told they didn’t want girls playing with them, but I came away from that thinking I didn’t feel like a girl.” Bondono reached a turning point as a freshman at Wayne State University when he began wrestling with unexplained anger. “I really didn’t know where the anger was coming from and became introspective, looking inward at myself to try and figure it out,” he recalls. “I expressed how I was feeling to a friend and came to realize I was suppressing who I really am. I started dressing in male clothing and acting like a guy.” It was then, at age 19, that Bondono made the life-altering decision to transition from female to male. The lengthy process — involving counseling, hormone therapy, changing his name, and undergoing surgeries — wasn’t complete until Bondono’s final surgery in the summer of 2018. Bondono made another major decision during his time at Wayne State, switching majors from vocal music to education. It was driven by a desire to earn a living helping people, especially children, and also inspired by his older sister, a former Detroit schoolteacher who is now an education professor at Northern Kentucky University. Bondono’s passion hasn’t waned despite being removed from his beloved classroom by the pandemic. He lives in Windsor, Ontario, with Canadian-born wife Elizabeth. He’s been teaching virtually since March. Whether in person or online, Bondono’s teaching philosophy is the same. He explained it this way on his Teacher of the Year application: “Ultimately, teaching is an expression of my love of humanity,” he wrote. “My way of making my mark on the world is making the next generation better. If we could provide every student with a classroom where they feel safe and seen, we would see learning increase by any metric.” PHOTOGRAPH OF BONDONO COURTESY OF OWEN BONDONO

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12 // 2020

MAKING THE MOST OF METRO DETROIT

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Fendi dress, $6,900, at fendi.com; Atelier Swarovski Wonder Woman Earrings, $349, and Swarovski ring, $199, at swarovski.com

TRESSED TO KILL The breakout star of the Hulu horror flick Bad Hair shines in some of the seasonâ&#x20AC;&#x2122;s most head-turning looks BY LINDA IMMEDIATO // PHOTOGRAPHED BY CORINA HOWELL

FASHION STYLING BY KRISTINA E. TAYLOR // PRODUCER RICHARD VILLANI

DECEMBER 2020 // HOURDETROIT.COM 2 9

MEET THE MODEL ACTRESS ELLE LORRAINE is making waves with her breakout role in Bad Hair, a campy dark comedy that premiered on Hulu in October. Set in 1989 Los Angeles, the film follows an ambitious young Black woman and her possessed, murderous hair extensions. But Lorraine, who has appeared on Insecure and Dear White People, says the film is really a metaphor for how Black women cope with white society’s beauty standards. The petite starlet, who rocks Rapunzel-length braided locks on her Instagram feed, says she has struggled with her hair and her identity, and experimented with weaves, straightening, and even going blond (causing her hair to fall out). “Now my hair defines me in a totally different way,” she says.

On Elle: Max Mara Wool Coat Dress, $1,690; maxmara. com; Dior blouse, $2,000, and Dior tie, $430, at Dior boutiques nationwide; 1-800929-3467; dior.com; Lucie Doughty floral headpiece, price upon request, by Lucie Doughty; instagram.com/ lucieflorals; Ethel Ring with Striped Enamel Band Diamond, $4,750, at Sarah Hendler; sarahhendler.com

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JOLLY AND BRIGHT: Adding a texture to any outfit, like sequins or satin, will give your look a festive pop.

(Top left) Kristian Lorén Guardian Blouse, $250, at Kristian Lorén; kristianloren.com; (Above) Kristian Lorén Jenella Blazer in Topaz Lame, $495, and Kristian Lorén West Indies High Waist Pant in Topaz, $230, at Kristian Lorén; Swarovski Nirvana Ring in Black, $189, at Swarovski, The Mall at Partridge Creek, 17410 Hall Road, Ste. 175, Clinton Twp.; 586226-4420; Swarovski earrings, $299, at Swarovski; Lucie Doughty floral necklace, price upon request, by Lucie Doughty; (Bottom left) Valentino dress, $6,500, at Valentino; valentino.com; Lucie Doughty floral collar, price upon request, by Lucie Doughty; Swarovski ring, $199, at Swarovski

DECEMBER 2020 // HOURDETROIT.COM 3 1

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DÉCOR

I N E E D M Y S PAC E

Her Family Recipe

This kitchen offers all the ingredients for comfort and joy BY MEGAN SWOYER // PHOTOGRAPH BY MARTA XOCHILT PEREZ THREE YEARS AGO, LAUREN TOLLES,

her husband, Bryan, and their 6-year-old son, Matheson, moved into their new Birmingham home, which suited them to a T. It was, in fact, a perfect complement to their lifestyle, especially the kitchen, where the family (now with 2-year-old daughter Piper,) loves to gather, whether baking Grandma’s holiday chocolate Crinkle cookies or sitting at the island planning their next party. But you’d expect the design to be perfect because Tolles is founder and owner of Maison Birmingham, a kitchen-design studio on Old Woodward Avenue in Birmingham. She and her husband also recently purchased the KSI Kitchen & Bath design firms (five locations in greater Detroit). With a background in both architecture and interior design, Tolles’ keen eye for space utilization and aesthetics envisions topnotch layouts, including the one she created for her own home. “We’re very social and entertain just about every weekend,” she says. And with the holidays upon us, her attractive kitchen is becoming even more the focus of her days — and nights. Here are her favorite kitchen ingredients:

THE LOOK The casually elegant space features walnut wood mingling with a polished, greystone marble island and a neutral palette accented with pops of brass sink fixtures and cabinet hardware. “Overall, it’s a greige color, a color we’re starting to call ‘Birmingham,’” the designer says. The cabinetry door style is generally modern, but since they are “inset into the cabinet frame they feel more hand-crafted, and softer,” she explains. Under-cabinet lighting and sconces on the sink wall round out the look. Tolles says she fell in love with the counter slab and “it was literally the only one in the world that we liked that could also fit the island.” (The island is about

3 2 HOURDETROIT.COM // DECEMBER 2020

Dessert island: This oneof-a-kind marble slab is the perfect spot for whipping up Grandma’s chocolate Crinkle cookies — and wrapping gifts.

10 x 5.5 feet — perfect for wrapping Christmas presents, she says.) Two enormous walnut butcher blocks adorn the end of the island and provide a great spot for serving appetizers and drinks. HOLIDAY HIDEAWAY “I use the cabinets under the back of the island to hide Christmas presents,” Tolles reveals. “Also, the really high cabinets along the fridge wall!”

REFRIGERATOR CHICDOM “I love our refrigerator set-up,” she says. The Tolles family has two, incidentally, and they sit side-by-side with the refrigerator on the top and the freezer on the bottom. “With walnut paneling, they look like an armoire,” Tolles shares. “They’re also on the tall wall away from the main cooking zone.” PRACTICAL PLACEMENT “The location of the sink is important to me,” she says. “I know a lot of people like their sink in the island, but I want to be able to look out to the back yard when I’m at the sink. I can watch the kids playing.” A big size is crucial, too, she says. Hers is 4 feet wide. “I can clean anything in there or stash away dirty dishes so guests don’t see them,” she shares with a laugh. Tolles opted for three dishwashers, one full size and two drawer-style washers.

PARTY-HANDY “Refrigerator drawers installed closer to the living area allow guests to grab water, beer, wine, and they’re not under my feet when I’m cooking.” COCKTAIL HOUR You’ll almost always see spinach balls (a parmesan-spinach-breadcrumb concoction served with a mustard and vinegar dip) on the party menu at the Tolles household. “They’re a crowd pleaser,” she says, “and not unhealthy. Plus, there’s no double-dipping because they’re small.” Bryan also is quite the chef, she adds. His favorite appetizer to pull together during the holidays? “A nice charcuterie board.”

S T Y L E //

J E W E L RY

H O L I DAY H U M O R

WHERE KNIT HITS THE FAN This Michigan-based apparel company is pushing ugly holiday sweaters to new heights — and depths

THESE AREN’T THOSE GAUDY OLD SWEATERS Grandma pulls out of the mothballs

every Christmas. Fred and Mark Hajjar, co-founders of the online shop UglyChristmasSweater.com, make that quite clear. Instead, a scan through their website reveals an edgier take on the“ugly holiday sweater,”with pullovers bearing quotes and characters from the classic Home Alone movies, Elf, The Office, and Rick and Morty; sweaters with risqué designs and double entendres; and a collection of 3D sweaters with stuffed reindeer, sharks, or unicorns protruding from the front and back.“We make those attention-grabbing sweaters; [that] is what we try to do,”Mark says.“And so, it’s not really like the‘old grandma sweaters’of the past. It’s turned into almost like a Halloween [costume], where you’re trying to impress someone with the craziest thing that you can.”The Hajjar brothers launched their business in 2012 after a run of Christmas sweaters they put on eBay went for as much as $500. Since then, UglyChristmasSweater.com has generated millions in revenue and expanded to customizable sweaters, pajamas, plush toys, and lawn decorations.And to stay safe while keeping it festive, shoppers can now buy equally over-the-top masks to go with their sweaters.The Hajjars’designs — dreamed up at their Walled Lake warehouse — have earned licensing deals with Disney, Netflix, Universal Studios, and Warner Bros. and have been worn by the Wu-Tang Clan, Method Man, Kelly Ripa, Michael Strahan, and YouTuber and pro gamer Ninja. —Rachael Thomas PHOTO-ILLUSTRATION BY ALLISON KAHLER; PHOTOGRAPHS OF SWEATERS COURTESY OF UGLYCHRISMASSWEATER.COM ANUJA TOLIA PHOTOGRAPH BY ERNEST SISSON

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Naughty or nice? It’s your choice. The Hajjar brothers have created an online empire of over-the-top holiday sweaters that are sure to cause double takes at your next (small and socially distant) holiday party.

Bejeweled Jewelry designer Anuja Tolia celebrates 10 years of creating pieces that ‘embellish the body and strengthen the soul.’ When West Bloomfield-based jewelry designer Anuja Tolia began her brand, Anuja Tolia Jewelry, she knew she wanted people to feel powerful and confident in her pieces. Ten years later, that vision remains. Drawn to fashion and art at a young age, Tolia turned her passion into a successful jewelry brand that now sells at specialty stores nationwide and has, over the years, adorned Paula Abdul, Tyra Banks, Rachel Bilson, and Kristen Bell, among others. Tolia moved to New York in the early aughts, where she earned a degree in fashion design at the Parsons School of Design and designed for both big corporations and small design houses. But she found herself at a crossroads after a layoff during the 2008 recession. What was next? Well, in her own words, Tolia channeled her inner Julia Roberts and Ate, Prayed, and Loved herself into a new purpose: She moved to Italy, fell in love with jewelry design while studying at the Studio Arts College International in Florence, and launched her namesake jewelry brand in 2010 back in New York. Today, the brand provides trendy pieces that pair well with timeless staples, without compromising quality for price point, she says. All manufactured in the U.S., the brand mostly works with 22-karat-plated sterling silver and some steel. And there’s really something for everybody: hoop earrings embellished in multicolor Swarovski crystals, simple chain necklaces, stackable gemencrusted rings, and beaded bracelets and bangles with semi-precious stones. The pieces draw inspiration from all walks of life, Tolia says. “It could be the 16-year-old trendy girl … or the 30- and 40-yearolds who are moms, as well as the 50-, 60-year-old people who want to look somewhat hip, but have these classic pieces with their diamonds,” she says. “I wanted people to feel by wearing my line they feel strong or empowered — or the embellishment could make them feel like they can do anything.” —RT Anuja Tolia Jewelry; anujatolia.com

DECEMBER 2020 // HOURDETROIT.COM 3 3

24 / SEVEN //

OUTDOORS

GEAR

Going Downhill Fast Tempt fate — and earn your cocoa — with these just-right rides // BY KRISTEN PAGE-KIRBY

FOR THE PARENT WHO NEEDS A WORKOUT

Did all that sourdough bread make you put on the COVID 19? The retro-looking Tandem Pull Sled will introduce you to a new kind of exercise that involves dragging through the snow a 16-pound sled and two children (weights will vary) who are squirming in their snowsuits and are suddenly insisting they have to pee, so you’d better make it home fast — and the deeper the snow, the better the workout. ($249, llbean.com)

FOR THOSE WHOSE BUTTS HAVE HAD ENOUGH

FOR THOSE READY TO GET DOWN AND SNOWY

Make sure those snow pants are securely fastened, because if they’re not, the Zipfly sled is going to make sure snow gets everywhere snow shouldn’t be. Built for speed, Zipfly (available in both classic and junior sizes) has riders sit down, legs thrust in front. Though you can beeline down a hill in a straight, terrifyingly fast line, the Zipfly is made to make tight, fast curves using the weight of the rider’s body. Congratulations: You just turned your neighborhood hill into a slalom course. ($50, zipfy.com)

FOR THE CLASSICIST

No flashy colors. No steering mechanism. No brakes. Flexible Flyer’s 6-foot toboggan takes riders back to the old days when careening down a hill was a simpler, more out-of-control experience. Made of Northern Hardrock Maple, it’s a sled that will last. There’s an optional polyester pad, which would probably be a good idea — it’s not like this ride has any shock absorbers. ($200, amazon. com)

3 4 HOURDETROIT.COM // DECEMBER 2020

Other than your mother and common sense, who says you have to sit to sled? The Airhead Scoot Snow Scooter is similar to a beginner’s snowboard; the rider stands on it, but there’s a handle (which folds down flat for storage) to help with steering and balance. Those unused to balancing while hurtling should start out on smaller hills; experienced riders will fly down large hills at terrifyingly fun speeds. ($28, airhead.com)

FOR THE FASHIONISTA

Sick of dragging your sled back up the hill? The Daredevil Body Sled solves that problem. Strap on the five separate pieces — one for your bottom and one for each hand and foot — sit down, and you’re a human toboggan. The hand and foot pieces are for steering; the brake is the rider rolling over. No more lugging the sled. AND you kind of look like a robot. That’s a winning ride. ($21, Home Depot)

PHOTOGRAPH OF SLEDDERS BY ISTOCKPHOTO.COM; PHOGRAPH OF SCOOT SNOW SCOOTER COURTESY OF SCOOT

You’ve got cocoa mix and marshmallows in the pantry. You’ve got a hill in mind. Only one question remains: How are you going to get down that hill as fast as possible? “One of the things you can do to make a sled go faster is to wax the bottom,” with a wax that’s typically made for cross-country skis, says five-time Olympic luger and Ann Arbor native Mark Grimmette. Having medaled in men’s doubles in both the 1998 and 2002 Olympics and won the World Cup championship three times, Grimmette knows how to get downhill quickly. And just as with luge, Grimmette says speed depends on two factors: streamlining and weight distribution. “If you get in the luge position, you’ve got to keep your head down and your feet pointed,” he says. “And you want to make sure that the weight you have on your sled isn’t too much in the front and not too much in the back. If it’s too much in the front, you’ll get into a snowplow situation. If it’s too much in the back, you’ll be doing a wheelie-type thing.” You won’t reach the speeds Grimmette has hit, even if you wanted to go down your neighborhood slope at 90 miles an hour. But everyone, regardless of age, can find a sled that’s just right for spending a few hours in the snow and really earning that hot chocolate. YOU’VE GOT YOUR BOOTS AND YOU’VE GOT YOUR HAT.

Ig3loo Dinne2r3 Par3tie2s Now Booking for December & January

Packages Starting At $400.00 Three-Course Dinner Service Two bottles of Wine for The Igloo One Signature Cocktail Per Person Max Guests Per Igloo:8 Rental Time: 2 Hours

Accepting Reservations: Monday-Thursday Brunch Parties Available by Special Request

Call 248-286-3100 Today To Make Your Reservation!

A pre-selected menu and credit card MUST be on file in order to secure a reservation. All meal packages are served family style and will be shared by the entire group. Additional beverages and food may be purchased at a la carte pricing. Tax (6% MI Sales Tax) and gratuity (20%) are NOT included in the price of the packages. An igloo cancellation received less than 48 hours before your reservation will result in a $25 per person cancellation fee; ie $200 charged to the previously provided credit card. NO SMOKING or VAPING of any kind are permitted in the igloos.

Stay Home for the Holidays

@BREEZEMICHIGAN | (833) 927-3393 | ORDER ONLINE AT BREEZE.US *ADDITIONAL TERMS AND CONDITIONS MAY APPLY. ALL DELIVERIES ARE FREE. A MINIMUM $100 ORDER REQUIRED. DELIVERY LIMITED TO SELECT AREAS. PLEASE SEE OUR WEBSITE FOR MORE INFO. For use by individuals 21 years of age or older only. Keep out of reach of children. It is illegal to drive a motor vehicle while under the influence of marihuana. National Poison Control Center 1-800-222-1222.

One Year

OF RECREATIONAL

CANNABIS AN INDUSTRY

Flying High

On Dec. 1, 2019, the first ounces of legal adult-use marijuana were sold in Michigan. Twelve months later, businesses are booming â&#x20AC;&#x201D; and ravenous for market expansion. // PHOTOGRAPHS BY JACOB LEWKOW

01.

HOME GROWN? Detroit embarks on an ambitious effort to make sure actual Detroiters get their share of the cityâ&#x20AC;&#x2122;s coveted recreational cannabis market // BY STEVE FRIESS

PHOTOGRAPHS BY JACOB LEWKOW

ON THE LATE OCTOBER AFTERNOON WHEN Detroit City Councilman James Tate and Mayor Mike Duggan stood beneath a towering, gold-framed portrait of Coleman Young to announce perhaps the nation’s most aggressively restrictive plan to roll out adultuse cannabis licenses, most of those assembled offered nothing but praise, gratitude, and enthusiasm. Few present wanted to sully the moment or be the one to question, at least publicly, the very well-intentioned efforts of Tate and Duggan to ensure that longtime Detroit residents and people whose lives were upended by marijuana convictions got dibs on the largesse to come from allowing recreational pot sales in Motown. Everyone, it seemed, just wanted to bask in the good feelings of having the municipal government of America’s Blackest big city find a way to provide opportunities for minorities in a fresh, new industry that has the potential to create lots of jobs and make millions of dollars for certain well-positioned men and women. “This ordinance is important to help promote inclusion, diversity, and to help get others involved in this industry,” said cannabis entrepreneur Maurice Morton, one of a parade of locals who spoke from the podium in support of Tate and Duggan’s proposal. “We all know the cannabis industry is no different than the IT boom from 20 or 30 years ago. We support this from an equity standpoint. … This is all of our city. We have to make sure that diversity is promoted. It’s important, and we feel that this ordinance does that.” Listening back, though, Morton — who is a lawyer — was clearly choosing his words carefully. He supports the goals and the imperative of the mission. But the next afternoon, in an interview with Hour Detroit, he added the other sentiment so many present the day before were feeling: doubt. “I would hope that at some point the city would revisit the stance and say, ‘OK, it’s slowing down growth, and the market in Detroit is lagging behind other municipalities,’ but I guess we’ll only tell once this process gets started,” says Morton, owner of the medical cannabis dispensary Motor City Kush on Eight Mile who is also developing a grow operation off Livernois. “I’m just hoping the city is open to those kinds of changes if, in fact, there’s a lag in the market due to low participation.” The plan itself, which was submitted as an ordinance for City Council deliberations the next day but was widely expected to sail through, sounds simple in the abstract. Detroit, which thus far has permitted the sale of only medical marijuana even as several nearby cities have rushed into the recreational market, will offer a total of 75 licenses to sell adult-use cannabis products. Half of those must belong to businesses that have a majority owner who is

GLOSSARY OF TERMS

Sativa

(noun)

also a “legacy Detroiter,” which is defined as anyone who has lived in the city for 10, 13, or 15 years since 1991 depending on certain factors. (Certain folks with criminal convictions for pot offenses, seen as victims of the War on Drugs and due some reparations, can qualify with the minimum residency period.) That means at least 38 licenses are set aside for qualified legacy Detroiters, who could be operating as soon as May 1. It also means there will be only as many as 37 licenses for non-legacy Detroiters, with those already licensed for medical marijuana sales able to start selling by June 16 and those without any licenses able to start selling in August. The problem: The city has 46 medical marijuana dispensary licensees, and 42 of them are owned by non-legacy Detroiters. So at least five of those existing businesses would be shut out of the adult-use market — and that’s only if the city has 38 qualified legacy Detroiters. Duggan made it clear that the city would keep the ratio at 1-to-1, meaning if there are 10 legacy Detroit licensees, there will be 10 non-legacy licenses available. “We welcome the investment from people outside of our community, but we are going to demand there’s going to be equity for Detroiters,” he said at the press conference. Russ Hasan, who operates The Reef dispensary on Eight Mile, finds that alarming: “To us, we’re taking this seriously that we could never come into the rec market if this were to go all the way through the way it is. … We have three other locations for retail that we are looking to explore, one in Detroit and the other two being outside Detroit. But with this rule that’s come out, it could definitely adjust our priorities.”

Detroit first: Mayor Mike Duggan says he’s willing to sacrifice the growth of the cannabis market if that’s what it takes to make sure Detroiters get their fair share of it.

NO ONE IN THE INDUSTRY CAN POINT TO A SOCIAL EQUITY PROGRAM QUITE LIKE THE TATE-DUGGAN PROPOSAL.

‘Fight Until Hell Freezes Over’ In the cannabis industry, the Tate-Duggan plan is known as a “social equity” program. That’s the term used to describe a wide range of efforts to help minorities, the financially disadvantaged, and people convicted of pot-related crimes gain access to the marijuana industry; the term also encompasses ways cannabis-related businesses offer donations or make other contributions to the neighborhoods where they operate. Some cities around the U.S. have restricted licenses to certain people based on location and criminal history, to be sure, but nobody in the industry can point to anything quite like Detroit’s proposal. “I’ve heard there have been some similar scenarios in Illinois or California, but I have not seen any

One of the main types of cannabis plants, Sativa strains are known to produce a cerebral high, often described as euphoric and uplifting.

Indica

(noun)

plans that are as inclusive of social equity as Detroit,” says Robin Schneider, executive director of the Michigan Cannabis Industry Association, a statewide trade group that does not take positions on municipal decisions. The closest, according to Morgan Fox of the National Cannabis Industry Association, might be a plan in Portland, Maine, that was overturned in August by a federal court. The city council there gave priority for recreational licenses to entities based in the Pine Tree State, a move that U.S. District Court Judge Nancy Torreson ruled was “discriminatory” and “unconstitutional.” Clearly, that ruling was on the minds of Duggan and Tate at the press conference as both were proactively defiant about the prospect of lawsuits. “As with any legislation that is put in place to provide equity in industries where it doesn’t exist, I’ve already received emails and other forms of communication threatening lawsuits,” Tate said. “So I’m letting Detroit know — everyone who’s watching today, everyone who can hear me — you have recruited leadership that’s not only willing but equipped to fight until hell freezes over, and then, if necessary, we shall fight on the ice.”

Barriers to Entry Still, there’s a broad concern that the Tate-Duggan proposal, assuming it withstands legal challenges, could hamstring the nascent Detroit cannabis market in devastating ways. “If you’re setting up a system where there has to be a certain number of social equity licensees to be granted licenses in order to move forward with any other licensees, or that there must be an even split before anyone is allowed to start operating, but you’re not actually supporting those licensees and helping them to get open or making it easier for

Another popular cannabis type, which is said to produce a relaxing, somatic high and can help alleviate pain, anxiety, and insomnia.

them to qualify or provide assistance they need to qualify, then it may very well delay the implementation of a regulated market,” Fox says. Indeed, nobody knows how many legacy Detroiters can overcome the still-imposing barriers to entry, which include hundreds of thousands of dollars required to be approved first by the state and then by the city. Duggan touted some work-arounds — legacy Detroit applicants may be able to buy city land at a 75 percent discount; outside investors can agree to accept a minority stake; and efforts are afoot to create special financing options — but it’s still daunting and likely out of reach for most candidates. Morton estimates the application processes, which include fees to the state and city plus the cost of attorney services and architectural renderings of proposed stores, is more than $30,000 alone. “That’s the hard part — getting a business built out and ready to open,” he says. “But even at that point, then you have to buy product to stock your stores, and right now there’s a product shortage. A new operator would have to spend between $100,000 and $400,000 to stock up using stateapproved growers.” Even legacy Detroiters who are enthusiastic about the ordinance aren’t sure how they’ll manage all that. Jess Jackson, who with her wife in early 2019 opened their Detroit home as a “bud and breakfast” called Copper House — think Airbnb with weed — aspires to obtain a grow license and also open a retail and social consumption space. She figures they need a 20,000-square-foot building that would cost about $400,000 alone, plus there would be expenses for equipment and renovations in addition to all the costs of licensure. “What the city has opened up is incentive for people with capital to invest in legacy Detroit cannabis businesses and partner with them,” Jackson says. “It doesn’t say 100 percent ownership by a legacy Detroiter. Legacy Detroiters just have to own 51 percent or be the majority owner. What does that look like in terms of creating partnerships with some of these other businesses that are already operating in the city and creating business opportunities for everyone? I’ve been in the cannabis scene, working with legitimate businesses, building these relationships. But I don’t have the capital. Does that mean I should not be able to enter and compete in this market?” Jackson’s dream would be the ideal outcome, but is it realistic? Morton notes that the ordinance requires investors to remain in business with a legacy Detroiter partner for five years, which is a long time in an

emerging industry that’s expected to expand rapidly. “Investors want to get in and out and make their money,” he says. “The industry could look very different in five years. It could be thriving for the first two or three and then drop off. You cannot time that. At some point, you could say, ‘Oh, my God, it’s a good time to sell,’ and then you’re not able to.”

Detroiters Come First Duggan and Tate, though, say they’re OK with limiting the market if it means preventing it from falling predominantly into the hands of outside interests. Duggan pointed at the press conference to the fact that, with no such limits in place when the city began issuing medical marijuana dispensary licenses, existing businesses now belong almost entirely to non-Detroiters. He and Tate have withstood intense pressure since the state began allowing the sale of cannabis for adult use, and they’re ready to withstand even more. “We’re not going to have dispensaries as long as Detroiters are going to be locked out,” Duggan declared. If the ordinance short-circuits the growth of adult-use shops in the city’s limits, the big beneficiaries will likely be the surrounding cities with far looser social equity and ownership rules. Narmin Jarrous, executive vice president for Ann Arborbased grower and dispensary Exclusive Brands, says she expects Detroit’s strictures to chase investors to the suburbs rather than encourage them to plunge their money into the city. “I don’t think this will be great for the industry,” Jarrous says. “While I appreciate Detroit’s attempt at equity, I don’t agree with their execution. I think this is penalizing the current licensees who have invested in Detroit already without ensuring the people who are being helped actually need help.” Indeed, one question unanswered by Tate or Duggan is how the city will decide which existing medical marijuana licensees receive an adult-use license if and when they become available. “If we get pushed out of the rec market in Detroit, it might just be smarter for us to close down The Reef and open shop somewhere else,” Hasan says. “Just being medical in the city of Detroit, the volume doesn’t support it.” In the end, though, Detroit’s mammoth market size could make it worth it for some to bite the bullet and play by the Tate-Duggan rules. Even Hasan says they’re not completely out: “We still want to move forward and do what we can.”

Savaya the savant? Mark Savaya, 37, is betting millions on the idea that the future of growing cannabis lies in water, not soil.

DETROIT’S MAMMOTH MARKET SIZE COULD MAKE IT WORTH IT FOR SOME TO BITE THE BULLET AND PLAY BY THE CITY’S RULES.

Cannabinoids (noun)

Naturally occurring compounds in cannabis. The two most common are the psychoactive delta9-tetrahydrocannabinol (THC) and non-psychoactive cannabidiol (CBD).

4 0 HOURDETROIT.COM // DECEMBER 2020

Microdose (verb)

Baby buds: At Future Grow Solutions’ Livernois site in Detroit, a pallet of young pot plants are about to move to the hydroponic towers to mature.

All aglow: The pretty lights of the grow room aren’t just for show. They’re calibrated to provide just the right rays.

Often practiced by new users, microdosing is the act of consuming very small amounts of THC. This can be useful for those looking to reap the benefits of cannabis while avoiding its psychoactive effects.

03. 02.

ASK A BUDTENDER You have questions. These pot pros have answers.

IS THE FUTURE OF POT VERTICAL?

// BY ASHLEY WINN YOU COULD BE FORGIVEN if you thought,

upon entering the sprawling leprechaun-green building in a desolate stretch of Livernois Avenue in Detroit, that you’d somehow ingested some hallucinogens. Far from the rough, unkempt world outside, the labyrinthine halls and rooms of Future Grow Solutions serve up a psychedelic trip of sorts, all sparkling white-on-white, spaceship-like halls, labs of glossy yellow floors, and, most importantly, an orchard of cylindrical silver towers surrounded by arrays of multicolored LED lights. Those high-tech planters, owner Mark Savaya is convinced, are — as the company name suggests — the future of cannabis agriculture. They’re hydroponic, which means the plants are grown indoors and without soil, using technology that controls hydration, nutrition, and light. Each grow room is a 2,800-square-foot space with 20 towers that hold up to 102 plants a piece from which Savaya expects a consistent yield of up to 25 pounds of cannabis every eight weeks. As of October, Future Grow had one room with plants expected to hit maturity in December and planned to stagger two other grow rooms so a new harvest would be ready every month. Eventually, Savaya says, he’ll have 10 active grow rooms at his 68,000-square-foot spread as well as spaces to process the bounty as smokable weed, oils, and edibles. He’s primarily focused on growing a supply for dispensaries with which he is affiliated, including one called Leaf and Bud that he plans to open on one end of the Livernois location. It’s unclear when the space — which is expected to include a futuristic, modern-Vegas vibe complete with a baby shark in an aquarium and glass walls through which visitors can see the grow towers — will open because Detroit’s licensing program is undergoing major changes (see main story). Yet Savaya’s real focus is more on popularizing the technology his team has developed, which he says produces more consistent product and uses a fraction of the energy of soil-based indoor grow farms. “My company is leasing equipment to growers,” says Savaya, 37, of Bloomfield Hills, whose family immigrated from Iraq in the 1990s. “I want to show that I have a machine that cultivators can use to grow pot or grow hemp or grow vegetables.” As of now, the Livernois location, once a Farmer Jack’s distribution center, is the only place he’s deployed the towers. He wants to first show a successful harvest before moving forward with lease deals on the equipment in a variety of Detroit suburbs. He says the towers are in use at a hemp-growing facility in Asheville, North Carolina, and a pot growing site in Tulsa, Oklahoma. While some competitors insist growing in soil is key to flavors, textures, and compositions of cannabis flower the same way it is for wine grapes, Savaya extols the value of hydroponics. “If you do soils, the soil’s not always the same, your THC levels are going to be up and down all the time,” he says. “We grow in water, so we’ll always have a consistent product.” —SF

Anthony Jones of High Profile

EMILY KOEHLER of Breeze 24517 John R. Road, Hazel Park While living in cannabis hotspot Lansing, medical marijuana user Emily Koehler saw an opportunity to ditch her food service gig for something she was passionate about. She found jobs at local farms and dispensaries and never looked back. She’s now a budtender at Breeze, a Hazel Park provisioning center that — with its marble floors and sleek, modern displays — looks equally suited to selling high-end jewelry. How does budtending differ from your previous jobs? It’s not just another sales job. You can’t treat it like you’re selling food or cars. Customers come in to improve their quality of life, so you connect with people on a more personal level. What has cannabis done for your own health? My therapist suggested it to treat my PTSD, and it improved my quality of life. There’s something powerful about taking your health into your own hands. What’s one cannabis myth you’d like to debunk? We get a lot of disappointed people who’ve heard they could gain energy from sativas. Sativas produce a euphoric, stressrelieving high. This can make you feel more energetic, but not in the way a stimulant would. What would you recommend for depression? Some studies show long-term THC use can worsen depression, so I recommend non-

PHOTOGRAPH OF JONES COURTESY OF HIGH PROFILE; PHOTOGRAPH OF KOEHLER COURTESY OF BREEZE

What would you say to a customer who’s anxious about using cannabis after an unpleasant experience? I’ve had those customers. I assure them that we’ll walk them through this process so carefully that the risk is virtually nonexistent. I’d rather people start slow than have a bad experience.

psychoactive cannabinoids. The Wise Owl CBD tincture. Take it daily, like a vitamin. Slowly, you’ll start to see the effects.

MICHELLE FICYK of Greenhouse 103 E. Walled Lake Drive, Walled Lake Inspired by medical marijuana’s effectiveness in stabilizing her diabetes and bipolar disorder, Livonia resident Michelle Ficyk became a receptionist at a Downriver provisioning center. There, she learned about the cannabis industry but wanted a more active role in helping customers. Then, 10 months ago, she started working as a budtender at Greenhouse in Walled Lake — a quaint, inviting provisioning center nestled in a green colonial. How have you used cannabis in your own life? One of my biggest issues was insomnia. It took so many pills before I could fall asleep that my doctors worried I’d stop breathing during the night. Finally, we tried medical marijuana, and it helped enormously. I never looked back. What advice would you give to a new user? Keep track of what you used, how much you used, and how it made you feel. Those notes are invaluable to us as budtenders.

What’s your favorite way to use cannabis? I’m an edibles fan. The effects last longer than with inhalation, making them ideal for longlasting pain relief or falling and staying asleep. What’s your favorite part of your job? Helping people at their wits’ end, like I was three years ago. It’s tough to hear what they’re going through, but when you can help them, it’s amazing. What would you recommend for pain relief? Indica. It targets the body, as opposed to producing a head high, like a sativa. For people who aren’t looking for intoxication, THC topicals can be enormously effective.

ANTHONY JONES of High Profile 617 Packard St., Ann Arbor Ypsilanti resident Anthony Jones began working at High Profile — Cloud Cover Cannabis’ flagship location — a year ago, after leaving a job that made him unhappy. With a background in retail, he felt at home at the Ann Arbor provisioning center, which carries products from the company’s own facility in Webberville, as well as from a variety of other brands.

Emily Koehler of Breeze

04.

CANNABIS IN THE TIME OF COVID

Pandemic anxiety and stay-at-home orders seem to have boosted recreational pot sales // BY LINDSEY KALTER

FORCING MILLIONS OF PEOPLE TO STAY AT

home to quell the spread of a raging pandemic was good for more than just the toilet paper industry. The week after Gov. Gretchen Whitmer told everyone to self-quarantine in March, Michiganders obeyed by hunkering down and heading out for just the essentials: food, water, and … weed. As it turns out, when it feels like society is collapsing, folks need something to take the edge off. “At the beginning, everyone thought the world was going to end,” says Jake Abraham, owner and operator of the recreational pot shop Sticky Ypsi in Ypsilanti, who says sales at his provisioning center are up 20 percent since the lockdown began. “People have been locked in their houses with nothing to do.” That first week, from March 22-28, Abraham and his competitors sold more than $4.5 million worth of cannabis products, nearly tripling their sales for the first week that recreational cannabis was legal in the state last December, according to the Michigan Department of Licensing and Regulatory Affairs. (Sales for the week before the stay-athome order were even higher, totaling $5.8 million — a sign, perhaps, that the looming pandemic had already sent people to provisioning centers in large numbers.) And the number continued to rise. For the week of May 3-9, the state reported nearly $8 million in recreational cannabis sales, a 3.8 percent increase from the week before and a 65 percent increase over the week of April 5-11. Lest we conclude that Michiganders are unusually heavy consumers of cannabis, COVID-19 has spurred huge weed sales increases across the country, according to the State of the Cannabis Industry: 2020, an industry white paper. Nationwide sales so far in 2020 are up 40 percent over 2019, the industry reports. Michigan is a special case, though. This was always expected to be a big year for cannabis sales here because the Mitten State became the 10th — and first in the Midwest — to begin allowing the

sale and use of non-medicinal marijuana. A 2018 legalization referendum passed 56 percent to 44 percent in the state, and the new law became effective Dec. 1, 2019. Since then, recreational sales have climbed steadily, setting a new one-month record of $59.7 million in September, says Robin Schneider, executive director of the Michigan Cannabis Industry Association (MiCIA), which advocates for Michigan’s medical and adult-use cannabis industry. That number is up from $57.4 million in July. The key to such growth was a quick pivot to accommodate the new normal of pandemic retail. Provisioning centers closed their lobbies, switched to curbside pickup, and began offering delivery services. To procure personal protective equipment at a time when front-line medical and grocery workers struggled to find enough and the governor battled the president over a dearth of federal supplies, MiCIA hired people to sew thousands of masks for provisioning center workers and had staff members deliver them to facilities as gifts. The rise in demand for cannabis is also creating an expanded need for labs to test products for safety and potency. Infinite Chemical Analysis Labs in Jackson, for example, opened in July after the California-based firm learned testing in Michigan was taking as long as three weeks in some cases. The process should take no more than five days, lab director David Egerton says. The lab started out testing about 15 samples each week, a figure that quickly rose to about 100, Egerton says. Infinite expanded its staff from eight to 21 to accommodate the demand. “Business has picked up more and more,” he says. “People are at home, isolated, and anxious. We expect it to continue to grow.” Schneider says 2020 would have been a huge year for Michigan’s cannabis industry even without COVID-19 because the product is newly available here and still hard to obtain regionally. Still, she says she’s heard from a number of people who say they’ve switched from alcohol to cannabis products to help manage their pandemic-induced anxiety. Regardless of the reason, demand for weed shows no sign of slowing. Ali Alqetrani, who works at the Skymint provisioning center in Ann Arbor, says both the number of customers and the amount of money spent per purchase have risen during the pandemic. He’s seen customers spend more than $1,500 in a single visit. “Sales significantly increased with COVID-19,” Alqetrani says. “The adjusting process took a minute, but we’ve figured things out.”

Prepped for tests: Before products are subjected to testing, they are homogenized, as demonstrated here with whole and processed gummies.

Bacterial screening: In addition to verifying a product’s potency, labs check for the presence of bacteria, yeast, mold, and fungus.

IT’S NOT JUST MICHIGAN. COVID-19 HAS SPURRED HUGE WEED SALES INCREASES ACROSS THE COUNTRY.

PHOTOGRAPHS BY JACOB LEWKOW

Heavy metal check: An Infinte CAL tech uses nitric acid to solubalize any heavy metals that might be present. Safety first: “Any product, before it hits the retail shelves, has to go through this process,” Infinte CAL’s David Egerton says.

05. BEFORE IT HITS THE SHELVES INSIDE WHAT USED TO BE A MEDICAL outpatient facility in Jackson, scientists use about $5 million worth of equipment to test cannabis products for safety, quality, and consistency. Infinite Chemical Analysis Labs lab director David Egerton holds up a bag of weed bearing a barcode with a chip embedded in it. The bag can be scanned with a barcode scanner or a radio frequency information reader so the product can be tracked through the upcoming process. “See, right now this barcode is used to identify it,” Egerton says. “It’ll probably end up being called Birthday Cake or something like that.” Infinite CAL is one of a growing number of cannabis testing labs across Michigan. Tests conducted by these labs are part of the standardized requirements for state-licensed growers, extractors, and producers of infused products such as gummies and baked goods. To maintain their licenses, these facilities must have their products tested each time a new batch is grown or made. While the labs fulfill a function within the supply chain, they are not employed by the state. “Any product, before it hits the retail shelves, has to go through this process,” Egerton says. “That goes for any product, whether it’s flower or gummies.” The first step in the testing process is to homogenize and weigh the material. It’s turned into a pure, fine powder so it can be tested in the absence of things that might interfere. The final product is put into a tiny vial and is moved through four different rooms for analysis. The scientists test for potency and pesticides, which Egerton says are one of the largest risks for cannabis consumers. Liquid chromatography is used to determine concentrations of cannabinoids, including THC and CBD, in the product. Gas chromatography helps with pesticide screening, potency testing, and with the profiling of terpenes, the compounds in cannabis that are mostly responsible for its potent smell. Terpenes also give cannabis distinct flavors and are thought to provide different effects across different strains. Lab staff also test for metals, which can be present from the water used to grow the plant, Egerton says. An entire room within the lab is dedicated to microbial testing to find yeast, mold, and fungus. In September, the Michigan Marijuana Regulatory Agency recalled numerous varieties of flower across nine provisioning centers for failing yeast and mold testing. Meanwhile, some testing sites themselves have come under fire for haphazard protocols. Iron Laboratories of Walled Lake had its license suspended last David Egerton: “We are always year and agreed to pay on the lookout for any error.” a $100,000 fine for alleged safety violations. Egerton notes that while some labs are backed by large investing groups, Infinite CAL is backed by two Ph.D.-holding chemists, keeping its focus squarely on the science. “We’re always on the lookout for any error,” Egerton says, “anything that compromises the integrity we operate behind.” —LK

Budtenders cont. Natalia Cardenas of New Standard

Michelle Ficyk of Greenhouse

What makes you so passionate about the industry? I’ve seen what it’s done for not only our customers, but my own family as well. My grandfather uses cannabis for his ailments, which include diabetes and congestive heart failure. The other medications that might help come with so many adverse side effects, it’s hardly worth the trade-off. What’s your favorite strain? Cloud Cover Queso Perro is my go-to. I love the smell. It’s one of those old-school, musty strains you don’t see as often nowadays. Plus, it’s a nice balance of body and head high. What advice would you give to a cannabis novice? Take your time, because things hit people differently. I’ve known people who’d take edibles, and it would hit them in 15 minutes. Then, I’ve known people who didn’t feel it for three hours. How should a new user go about choosing a product? Choose a strain you enjoy the smell of. We always say, “The nose knows,” meaning typically, something that smells good to you will give you a positive high. What kind of products are best for anxiety relief? I’d suggest something with CBD, to balance out possible negative side effects of THC. CBD on its own can help with anxiety as well, so CBD tinctures and topicals are good options. And steer clear of sativas.

ROBIN UICKER of Liv Ferndale 2625 Hilton Road, Ste. 100, Ferndale Two years ago, West Bloomfield resident Robin Uicker realized her food service job wasn’t providing the fulfillment she desired. She asked herself which industries she was passionate about and thought immediately of medical marijuana, which had been supporting her mental health for years. She worked for about a year at an Ann Arbor provisioning center, before relocating to help open Liv Ferndale. A unique feature of this warm, modern space is its waiting room, which doubles as a smoke shop, complete with papers, pipes, glassware, and other paraphernalia. Why do you use cannabis? I struggle with depression and anxiety, so it’s a mood stabilizer for me.

The Hazel Park space feels both lush and relaxed, with abundant greenery and midcentury-chic décor.

What’s your perspective on the stigma around cannabis? People sometimes see cannabis as just a numbing agent and users as lazy. But in the last few years, people have started to see loved ones benefit, and that perception is shifting. What motivates you to stay in this industry? On any day, you have no idea who might need your help — they could have autoimmune diseases, cancer, fibromyalgia, PTSD. What keeps me intrigued is that there’s always more to learn. There’s always new research being published and new, innovative products coming out. What should someone look for when buying cannabis for the first time? Don’t focus on just one thing. You don’t go to the grocery store and just get whatever is cheapest, or to a party store and get whatever has the highest alcohol percentage. Don’t get stuck on just percentage or just price tag; try to find something that’ll work for you overall. What products are most effective for sleep aid? Edibles. The effects last longer than other methods, so they’ll help you stay asleep. The Motor City Cannabites Goodnight Grape candies specifically target sleep. I can personally attest to that.

NATALIA CARDENAS of New Standard 24906 John R. Road, Hazel Park Natalia Cardenas loves customer service. But after 10 years of waitressing, she’d grown unsatisfied with the food industry, and the lockdown-mandated closure of the restaurant where she worked was just the push she needed. Intrigued by the elevated provisioning center she’d seen driving down John R., she applied and was hired as a budtender at New Standard.

PHOTOGRAPH OF CARDENAS COURTESY OF NEW STANDARD; PHOTOGRAPH OF FICYK COURTESY OF GREENHOUSE; PHOTOGRAPH OF UICKER COURTESY OF LIV FERNDALE;

Why do you enjoy using cannabis? Cannabis unlocks my creative side. It also helps stabilize my mood and brought me out of a depression when I was younger. You’ve been in the industry just seven months — how would you describe your experience? Sometimes, guests come back saying our products are helping them, and I break down in tears. It’s much more rewarding than just not forgetting someone’s ranch. What do you recommend for someone who’s had unpleasant experiences with cannabis? I’d point them to CBD. It’ll counteract the psychoactive effects of THC, which can heighten anxiety. The Cresco Star Tonic cartridge, for instance, contains a 1-2 ratio of THC and CBD and offers a calmer high. What advice would you give to someone trying edibles for the first time? Eat food with them. Cannabis needs to attach to something in your stomach; otherwise, it won’t activate. Or, it could activate three hours later, which may not work for your schedule. What’s the difference between the medicinal and recreational menus? Mainly, the medical menu has a lower tax rate. It also offers some higher-dose products, but many products appear on both menus. What do you recommend for social occasions? Sativas are euphoric and can make people very social. I like the Wana Mango Sativa Gummies. They make me feel chatty and giggly.

Robin Uicker of Liv Ferndale DECEMBER 2020 // HOURDETROIT.COM 4 3

2020 Gift Guide

Home

for the

Holidays Hang some art: Deck the halls with glimpses of masterpieces from the Detroit Institute of Arts’ collection, including Pieter Bruegel’s “The Wedding Dance” ($17) and Diego Rivera’s “Detroit Industry” murals ($17); or choose the DIA’s 5th annual limited-edition ornament, a hand-painted orb inspired by Martin Edgar Ferrill’s “Sleighing Scene” ($25).

With so much less going out going on, this is a year for gifts that make staying put a bit more pleasant BY RACHAEL THOMAS // PHOTOGRAPHS BY REBECCA SIMONOV

4 4 HOURDETROIT.COM // DECEMBER 2020

DIA Shop, 5200 Woodward Ave., Detroit; 313-833-7948; diashop.org

2020 Gift Guide

The D List Little somethings for the Detroiter who has everything Detroit  Pop goes the candle: An ode to the classic Michigan drink, take your pick of a Rock & Rye, Orange, Red Pop, or Grape scented soy wax candle.

Baby’s got spirit: Start the city pride early with the Dét. Onesie. $25, at Détroit Is the New Black, 1430 Woodward Ave., Detroit; 313-818-3498; detroitisthenewblack.com

$14, at Catching Fireflies; catchingfireflies.com for locations

$30, at DIA Shop, 5200 Woodward Ave., Detroit; 313-833-7948; diashop.org

 Statement piece: Stay warm and speak truth with the Everybody Vs Injustice hooded sweatshirt from the iconic Detroit brand. $60, at Detroit Vs Everybody; vseverybody.com

Fun for all ages: This pop culture trivia game spans four generations: the Boomers, Gen X, Millennials, and Gen Z. The whole family will be put to the test about TV shows, movies, music, newsworthy events, and more. 

 Step it up a notch: This 24-by-36-inch Detroit Mat is perfect for all those who call the city home. You can also inquire about other personalized vinyl-floor coverings. $70, at Urbanum, 6545 Woodward Ave., Detroit; 313-771-4777; urbanumdetroit.com

Perk them up: Taking a sip out of the Good Morning Detroit! mug will make any day a little brighter. $12, at City Bird, 460 W. Canfiield St., Detroit; 313-831-9146; citybirddetroit.com

Mod in Michigan: The Modernist Detroit Map celebrates Detroit’s Modernist architecture, and explores more than 50 buildings by some of the most influential architects of the 20th century. $10, at Cranbrook Art Museum, 39221 Woodward Ave., Bloomfield Hills; 248-645-3323; cranbrookartmuseum.org

It could be worse: Think 2020 has been bad? A deluxe hardcover copy of the first book in the classic mystery/sci-fi graphic novel series Paper Girls is just the thing to put pandemic life into perspective. 

$35, at Green Brain Comics, 13936 Michigan Ave., Dearborn; 313-582-9444; greenbraincomics.com

All Cooped Up? Time-killers and mood-lifters for those who are sick of sheltering in place

 Deal with it: Whether they’re in need of a good laugh, a sense of direction, or a quick pickme-up, the Power Deck by artist Van Waring has 56 inspirational cards that should do the trick. $35, at Flower Press; flowerflowerpress.press

Fall into pieces: Know someone with a frazzled brain and idle hands? Wrap up a few of these Cavalinni Vintage Puzzles from Nest. Choose from images of wildflowers, the skeletal system, constellations, butterflies, and more. Each 1,000-piece puzzle comes in a drawstring muslin pouch. $18 each, at Nest, 460 W. Canfield St., Detroit; 313-831-9776; nestdetroit.com

DECEMBER 2020 // HOURDETROIT.COM 4 5

2020 Gift Guide

Wearable art: Adorn a loved one in the Hematite Swarovski Necklace, made with hematite, Swarovski gems, gold-plated stainless steel, and glass tubes. $290, at DIA Shop, 5200 Woodward Ave., Detroit; 313-833-7948; diashop.org

 Crafts with a cause: Each piece of Rebel Nell jewelry is handcrafted out of fallen layers of grafitti and each sale supports the company’s team of women facing barriers to employment. The Nechelle Necklace (pictured) is the brand’s take on a nameplate necklace. $85, at Rebel Nell; rebelnell.com

 Bright, green: Sport a pop of color while supporting more sustainable fashion with the Off the Grid shoulder bag. Made of recycled materials, the bag comes from Gucci’s Off the Grid collection and is part of the brand’s efforts toward circular production.

 Warm all over: Made from 100 percent organic cotton, the men’s Blanket Shirt is sure to be his cozy go-to this season. $148 each, at Good Neighbor, 1435 Farmer St., Ste. 115, Detroit; 313-7887800; shopgoodneighbor.com

$1,190, at select Gucci stores nationwide; gucci.com

 Freeze time: Inspired by the natural beauty of the Great Lakes and made of brushed titanium with a white enamel dial, the 43 mm automatic Ice Monster Watch is Shinola’s strongest and lightest watch to date. $1,675, at Shinola; shinola.com for locations

 Carry on: Made of super-malleable natural leather, the Market Tote is the perfect pouch for trips to the farmers market — or the office. Remember the office? $325, at Shinola; shinola.com for locations

 Mitten statement: Bundle up in style with the Tory Sport Merino Fair Isle Hat ($128) and Merino Fair Isle Mittens ($98). Tory Burch, The Somerset Collection, 2800 W. Big Beaver Road, Troy; 248-458-1307; toryburch.com

Dot her eyes: The Green and Black Dots Tie-Front Shirt comes from Hope for Flowers’ latest collection by fashion designer and Detroit native Tracy Reese. Launched last year, the clothing brand focuses on sustainable textiles and ethical production.  Give ’em a hand: The Mano Figa necklace is Thistle and Bess’ first piece of fine jewelry. Originially an ancient obscene gesture, the charm has taken on new meanings over time, including femininity, protection, and good luck. $775, at Thistle & Bess, 222 N. Fourth Ave., Ann Arbor; 734-369-6092; thistleandbess.com

4 6 HOURDETROIT.COM // DECEMBER 2020

Cozy toesies: Make their winter a little warmer with these plush, unisex Sasawashi Wool Room Boots. 

$188, at Hope for Flowers by Tracy Reese; hopeforflowers.com

$82, at Mills Pharmacy + Apothecary, 1744 W. Maple Road, Birmingham; 248-644-5060; millspharmacy.com

Hex, yeah! The Mack Avenue Belt (hand-cut leather paired with a powder-coated steel hex nut buckle) will be the sturdiest, most versatile belt in his or her closet. 

$89, at Hex Detroit, 2900 Orchard Lake Road, Ste. 5, Keego Harbor; 248-6828818; hexdetroit.com

Stay In In Style Dress them up while they hunker down with these stylish splurges

Fuzzy slippers: Not all winter shoes have to be boots. Just take a look at these Marni Black and White Shearling Pumps. $950, at Tender, 271 W. Maple Road, Birmingham; 248-258-0212; tenderbirmingham.com

DECEMBER 2020 // HOURDETROIT.COM 4 7

2020 Gift Guide

SelfCare Packages Pamper the stress cases in your life with gifts that soothe and restore  Glam slam: Give the gift of effortless makeup with The Holiday Glam Set, complete with the brand’s mascara, Vixen lip gloss, Superstar Liquid Eyeshadow, and brow gel pen. $25, at The Lip Bar, 1435 Farmer St., Detroit; 313-506-9679; thelipbar.com

 Rock their paper: The Hex Paperweight, inspired by Pewabic co-founder Mary Chase Perry Stratton’s hexagonal glaze tests dating back to the 1920s, will add a touch of historic charm to any desk.

 Beautifully blown: The Matassa Fruit Bowl from the Henry Ford gift shop’s new glass collection makes a beautiful edition to any home’s décor. The collection nods to the techniques of the master glassblowers of Murano.

$64, at Pewabic Pottery, 10125 E. Jefferson Ave., Detroit; 313-6262000; pewabic.org

 Just add water: Give the gift of greenery with this Modern Sprout Terracotta Kit. Stretch goal: Help the yogis in your life start their days off right with a new yoga mat from a local favorite. Namaste! $29, at Détroit Is the New Black, 1430 Woodward Ave., Detroit; 313-818-3498; detroitisthenewblack.com

$75, at The Henry Ford gift shop, 20900 Oakwood Blvd., Dearborn Heights; 313-982-6140; giftshop. thehenryford.org

$19, at Nest, 460 W. Canfield St., Detroit; 313-831-9776; nestdetroit.com

 Warm glow: All Honey & Home candles are wicked, poured, and packaged by hand, with soy wax and lead- and zinc-free cotton wicks. Try the Candle Queen set, which comes with wooden matches and a wick trimmer. $50, at Honey & Home; honeyandhome.online

 Back pack: Restore your body after a good workout with the Roll Recovery R8 Deep Tissue Massage Roller ($129), and Roll Recovery R3 foot roller ($30). RUNdetroit, 441 W, Canfield St., Detroit; 313-638-2831; rundetroit.com

Oil of ‘Oh, Yeah!’ The nutrient-rich, organic, and multipurpose Aphrodite Face Oil works as a daily moisturizer, makeup remover, and a good addition to your face mask.



$52, at Detroit Rose; detroitrose.com

4 8 HOURDETROIT.COM // DECEMBER 2020

 Spread the love: Inspired by the city, this phthalate- and preservative-free body butter blends an earthy, calming mix of wood, sweet vanilla, and musk. $15+, at 12th & ViV; 12thandviv.com

 Flower-powered: The 48-by-72-inch Poppies Colossal Art Print will brighten any room in the house — no frame necessary. $85+, at Detroit Wallpaper Co., 339 Livernois St., Ferndale; 248-544-1054; detroitwallpaper.com

Make Home Work Little luxuries to brighten a loved oneâ&#x20AC;&#x2122;s home/office/ school

Woolly wonders: Give your fellow plant parents a stylish alternative to terra cotta with the Aveva pot. These hand-made wool pots are lined with natural rubber and come in a range of sizes and colors. $19+, at Nora, 4240 Cass Ave., Ste. 109, Detroit; 313831-4845; noramodern.com

DECEMBER 2020 // HOURDETROIT.COM 49

2021 FIVE STAR WEALTH MANAGERS

Who will be named? Find out in a special section inside the June issue. To share your opinion, go to

fivestarprofessional.com/wmconsumerfeedback

Top Dermatologists & Plastic Surgeons

The following physicians are current or past Hour Detroit Top Docs in the Dermatologist or Plastic & Reconstructive Surgery categories. Hour Detroit Top Docs are chosen through a rigorous peer review only. That is, and always has been, the sole criterion for inclusion in Top Docs. Inclusion cannot be bought, and advertising has no impact on the review process. The full list of current Top Docs can be found in the October issue, and on HourDetroit.com.

Physician Name

Practice Name

Hospital Affiliation(s)

City

Specialty

Ali Moiin M.D.

A Comprehensive Dermatology Center

Ascension Michigan, Beaumont, Detroit Medical Center, St. Joseph Mercy

Troy

Dermatology

Marcia Cardelli M.D.

Affiliated Troy Dermatologist

Beaumont

Troy

Dermatology

Snehal Desai M.D.

Affiliated Troy Dermatologist

Beaumont

Troy

Dermatology

Arjun Dupati M.D.

Apollo Dermatology

Beaumont

Rochester Hills

Dermatology

Chethana Gottam M.D.

Art of Dermatology

Ascension Michigan, Beaumont

Berkley

Dermatology

James A. Brown M.D.

Ascension St. John Hospital

Ascension Michigan, Beaumont, Detroit Medical Center

Detroit

Dermatology

Michael A. Dorman M.D.

Associated Dermatologists

Ascension Michigan, Beaumont, Detroit Medical Center

West Bloomfield

Dermatology

Leonard Y. Kerwin M.D.

Associated Dermatologists

Ascension Michigan, Beaumont, Detroit Medical Center

West Bloomfield

Dermatology

Leonard M. Cetner M.D.

Associated Dermatologists

Ascension Michigan, Beaumont, Detroit Medical Center

Commerce

Dermatology

Aaron Cetner M.D.

Associated Dermatologists

Ascension Michigan, Beaumont, Detroit Medical Center

Novi

Dermatology

Lindsay R. Sklar M.D.

Associated Dermatologists

Beaumont

Berkley

Dermatology

Ronald D. Kerwin M.D.

Associated Dermatologists

Detroit Medical Center

West Bloomfield

Dermatology

Top Dermatologists & Plastic Surgeons Physician Name

Practice Name

Hospital Affiliation(s)

City

Specialty

A. Edward Abrou M.D.

Beacon Skin and Surgeries

Ascension Michigan, Beaumont, St. Joseph Mercy

Rochester Hills

Dermatology

Tarana Mohammadi M.D.

Bloomfield Dermatology

Beaumont

West Bloomfield

Dermatology

Kay E. Watnick M.D.

Bloomfield Dermatology

Beaumont

West Bloomfield

Dermatology

Brittany Carter-Snell D.O.

Carter Snell Skin Center

Detroit

Dermatology

Jessica Kado M.D.

Caudill, Kado & Co

Beaumont

Clarkston

Dermatology

Mitchell S. Shek M.D.

Center for Cosmetic Dermatology

Beaumont

Birmingham

Dermatology

Michelle Dawson M.D.

Clarkston Dermatology

Clarkston

Dermatology

Craig Singer M.D.

Craig Singer MD Dermatology, PLLC Beaumont

Bingham Farms

Dermatology

Michael S. Borkin M.D.

Dermatology Associates, PC

Ascension Michigan, Beaumont

Birmingham

Dermatology

Ali A. Berry M.D.

Dermatology Specialists of Canton

Beaumont, Henry Ford Health, St. Joseph Mercy

Canton

Dermatology

Richard Ferrara M.D.

Ferrara Dermatology Clinic

Ascension Michigan, Beaumont

Grosse Pointe Woods

Dermatology

Katherine Caretti M.D.

Ferrara Dermatology Clinic, PC

Ascension Michigan, Beaumont

Grosse Pointe Woods

Dermatology

Iltefat H. Hamzavi M.D.

Hamzavi Dermatology

Beaumont, Henry Ford Health, St. Joseph Mercy

Fort Gratiot

Dermatology

Darius J. Karimipour M.D.

Karimipour Dermatology and Aesthetic Surgery

Beaumont, St. Joseph Mercy

Bloomfield Hills

Dermatology

Michelle Legacy D.O.

Legacy Dermatology Group

Beaumont

Waterford

Dermatology

Daniel M. Stewart D.O.

Midwest Center for Dermatology & Cosmetic Surgery

Ascension Michigan, Beaumont

Clinton Township

Dermatology

David Altman M.D.

Midwest Center For Dermatology & Cosmetic Surgery

Ascension Michigan, Beaumont, Detroit Medical Center, St. Joseph Mercy

Warren

Dermatology

Emily Levin M.D.

Northwest Dermatology Group

Ascension Michigan, Beaumont, Detroit Medical Center

Southfield

Dermatology

Robert Singer M.D.

Singer Dermatology

Ascension Michigan, Beaumont, Detroit Medical Center

Southfield

Dermatology

Steven D. Daveluy M.D.

WSUPG Dermatology

Beaumont, Childrenâ&#x20AC;&#x2122;s Hospital of Michigan, Detroit Medical Center, Karmanos Cancer Center

Dearborn

Dermatology

Alison T. Boucher M.D.

Henry Ford Health

Detroit

Dermatology

Holly A. Kerr M.D.

Henry Ford Health

Detroit

Dermatology

Laurie L. Kohen M.D.

Henry Ford Health

Detroit

Dermatology

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Top Dermatologists Top Dermatologists & Plastic & Plastic Surgeons Surgeons

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Top Dermatologists & Plastic Surgeons

Dr. Jessica Kado

Lin

Ric

Ba The next generation of anti-inflammatory pain relief is here. Dr. Jessica Kado, a well-known, successful dermatologist and mother of five, can now add inventor to her many titles. Motivated by her 2-year-old son’s troublesome eczema, Dr. Kado created a patented formulation to address symptoms of inflammation, itching, and pain within hours instead of days. She combined seven different plants that bind a receptor called CB2 to reduce inflammation. Unlike steroids, this formula doesn’t suppress the immune system. When she realized the benefits of her formulation, she called a family meeting. Dr. Kado explains that she’s one of nine children, seven of whom are physicians who are also married to physicians. “We have 12 different specialties between us all. We cover immunology (co-creator Dr. Rachel Kado), orthopedics, cardiology, rheumatology (co-creator Dr. Ruba Kado), anesthesiology, critical care, radiology, obstetrics/gynecology, sleep medicine, internal

medicine, and pathology,” Dr. Kado says of her family. Each member weighed in using their own expertise. The result is KADO healthy skincare — a patented, steroid-free, all-natural product line. Dr. Kado says they’re the only products on the market that bind to cannabinoid receptors without THC or CBD. The impact has been huge, delivering results from California to New York. KADO CB2++ repair cream has been used by a wide array of professional athletes and is endorsed by Kevin Bastin, an NFL head athletic trainer for 25 years. Dr. William Brian Acker II, who’s married to Dr. Rachel Kado, is an orthopedic sports medicine surgeon for the Detroit Lions. “Professional players deal with many acute injuries and need immediate relief. CB2++ repair cream has been extremely effective for them and is coveted in the training room,” he says. “As a mom, I can tell you my son will independently apply the KADO body cream because it’s so soothing to him,” Dr. Jessica Kado adds. “As a physician who’s

fulfilled thousands of orders, I’m proud we created something that works so well and relieves the pain of so many.” Supported by her unique family, Dr. Kado continues to push boundaries in dermatology, but she never forgets the reason that started it all: a mother’s love for her son. ■

Ian

kado SKINCARE kadocream.com info@fraichebeaute.com

Top Dermatologists & Plastic Surgeons Physician Name

Practice Name

Hospital Affiliation(s)

City

Specialty

Pranita V. Rambhatla M.D.

Henry Ford Health

Detroit

Dermatology

David M. Ozog M.D.

Henry Ford Health

Novi

Dermatology

Jungho L. Kwon M.D.

Henry Ford Health

West Bloomfield

Dermatology

Linda F. Stein Gold M.D.

Henry Ford Health

West Bloomfield

Dermatology

Marla N. Jahnke M.D.

Henry Ford Health

Childrenâ&#x20AC;&#x2122;s Hospital of Michigan, Detroit Medical Center, Henry Ford Health

West Bloomfield

Dermatology - Pediatric

Tor A. Shwayder M.D.

Henry Ford Health

Childrenâ&#x20AC;&#x2122;s Hospital of Michigan, Detroit Medical Center, Henry Ford Health

West Bloomfield

Dermatology - Pediatric

M. Azhar Ali M.D.

Amae Plastic Surgery Center

Ascension Michigan, Henry Ford Health, St. Joseph Mercy

Birmingham

Plastic & Reconstructive Surgery (Not Cosmetic)

Andrew Lofman M.D.

Andrew Lofman, MD, FACS

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12 // 2020

METRO DETROIT’S CULTURE, CURATED

ARTS, Etc. Artist Marcus Lyon sits with social entrepreneur and community leader Zsa Zsa Hubbard, one of 100 people featured in i.Detroit. Hear Hubbard’s story in her own words with the i.Detroit app or at ahumanatlas.com.

THE SOUL OF A CITY With i.Detroit: A Human Atlas of an American City, artist Marcus Lyon tells the story of Detroit through 100 multi-layered portraits of people making a difference // BY RACHAEL THOMAS

ALL PHOTOGRAPHS BY MARCUS LYON

DECEMBER 2020 // HOURDETROIT.COM 57

HOW DOES A BRITISH ARTIST GO ABOUT TRYING TO CAPTURE

the cultural DNA of a city as complex as Detroit when he has no local roots and lives more than 3,700 miles away? Turns out it takes both audacity and humility, and it takes buy-in from locals who see the value in telling the stories of the city’s people with authenticity. Marcus Lyon decided to take on that challenge after a chance meeting with The Fisher Group CEO Mark Davidoff at a 2017 conference in Northern England. The two discussed their lives and Lyon’s family in Traverse City, and Lyon shared with Davidoff his previous Human Atlas projects that explored the people of specific regions in Brazil and Germany. Impressed, Davidoff wanted to bring that project to Detroit. The result, three years later, is i.Detroit — A Human Atlas of an American City, a remarkable multimedia project Lyon unveiled in mid-October as a photo book, website, and app. The project began with a six-month nomination process, during which Lyon and 14 community elders and leaders chose 100 people, or “i.Detroiters,” who are making an impact in the city and beyond. Lyon made sure those featured in the project reflected the city’s nearly 80 percent Black population. Funded by The Kresge Foundation and supported by The Charles H. Wright Museum of African American History, the project goes beyond a standard photography book. Lyon and his team created an audio oral history of each i.Detroiter’s interview that can be heard directly at ahumanatlas.com, or activated by scanning their portraits through the free i.Detroit app. They also collected and analyzed each i.Detroiter’s DNA to map their ancestries and trace their generational migration to Detroit. And, in an homage to the city’s musical influence, each i.Detroiter chose a track for the i.Detroit Spotify playlist. Hour Detroit spoke with Lyon from his London design studio about his experiences with the city before and after i.Detroit, how he’s made the project more accessible beyond the book, and what he hopes people will take away from it. HOUR DETROIT: WHAT DID YOU KNOW OF DETROIT BEFORE THIS PROJECT?

The DIA, occasional trips flying into Detroit, and then hiring a car to go up and see my stepsister who lives in Traverse City. So, not a great deal. My childhood was peppered with the sounds of Motown. Techno was something that kind of hit the scene when I was at university. So, there was a kind of musical theme there. But I think the real Detroit was a mystery to me.

MARCUS LYON:

DID YOU ENCOUNTER ANY RESISTANCE WHEN YOU MET WITH COMMUNITY LEADERS TO PITCH THIS PROJECT?

I got a proper grilling. It’s like, “Why you? Why a white man? Why an Englishman? What do you think you know that means you can tell our story properly? What are your intentions? How are you going to do this?” I just answered super authentically, super honestly — that I came to listen. I came to tell the story. I told them how we like to tell stories through people’s own voices. Each of the portraits I take

i.Detroit — A Human Atlas of an American City, $260; marcuslyon.com

has a soundscape associated with it. So, I think people got that, and at the end of the meeting, they said, “All right, we’re in. Count us in. How can we help you make this happen?” WHAT DID YOU LEARN ABOUT THE I.DETROITERS’ ANCESTRAL HISTORIES WHILE DOING THE DNA MAPPING?

I think it tells you a very deep story about America’s original sin: slavery. The movement of Africans across the Atlantic and into the Americas. It’s all dark, really. It’s all difficult, it’s all complicated, but there’s a huge amount of European blood mixed in with the African American population of North America. Those are difficult stories, but I think that so many of our Black, our African American, friends in the i.Detroit project who stepped up found that relationship to real knowledge about who they were and where they were from was a really powerful and life-enhancing process. … The other thing that I think is a lovely connection story is two of the people who were in the book have subsequently found out through that DNA testing that they are actually related. HOW DO YOU PLAN ON MAKING I.DETROIT MORE ACCESSIBLE?

It’s work we’ve done alongside and actually unfunded by Kresge, but funded by my own studio. We built a website called ahumanatlas.com, and all the DNA, sounds, and images are there on that website free to everyone — open source, open access. There is no barrier to entry. It was very important to me, and I think we would have really missed the point if we hadn’t done that. WHAT DID YOU LEARN ABOUT THE CITY WHILE COMPLETING I.DETROIT?

The DNA told me that we’re all brothers and sisters. The soundtracks told me that we were really researching and telling the stories of an exceptional group of human beings. And the portraits were just pure joy for me to make. In terms of those three elements, I suppose the takeaways from Detroit were very much about resilience in the face of adversity. WHAT DO YOU HOPE PEOPLE WILL TAKE AWAY FROM THE PROJECT?

“I hope, especially, young people have a really clear sense that there are heroes in the next-door street or in the next-door house.” –MARCUS LYON 5 8 HOURDETROIT.COM // DECEMBER 2020

I hope, especially, young people have a really clear sense that there are heroes in the next-door street or in the next-door house. That their community is good enough for them to give their service to and for them to step up and create a more hopeful future. I hope people who get to see the project realize that Detroit is not some kind of drug-crazed, violent, post-industrial apocalyptic kind of dystopia, but it’s a real, functioning city with amazing people doing extraordinary things, often against the odds.

P H O T O G R A P H Y //

ARTS, Etc.

“As a Detroiter, I grew up in a very vibrant, very cultural environment, and that made me who I am. … Listening to the stories of the other [i.Detroiters], I’m just like, ‘OK, we’re all individual stories but this mosaic really tells the fabric of what makes Detroit, Detroit.”

“If this book does anything, it says to the world, ‘We were here, we have been here, and we’re not going anywhere because we have given our loyalty to the city and will continue to help it thrive in the most just and equitable way possible.”

— O S VA L D O ‘ O Z Z I E ’

SOCIAL

RIVERA,

ENTREPRENEUR

—HANAN ALI YA H YA ,

COMMUNITY / SOCIAL ORGANIZER

“I want people to take away just how important the music scene here is to the community of Detroit; how the tradition of music is intertwined in the city in so many different ways and also intertwined throughout the entire world.”

To listen to these i.Detroiters’ stories, download the free i.Detroit app and scan each portrait, or listen to them directly at ahumanatlas.com, where you’ll find the rest of the i.Detroit portraits and stories as well.

— M A R C U S E L L I O T,

“I love what I do and I’m passionate about what I do. … I hope that people become aware of the challenges that people with disabilities have, and do all that they can for programs, services, and protections for people who may not have the same abilities as [they] do.”

MUSICIAN

— M A R Y A . ‘ L I S A’ FRANKLIN, DISABILITY ACT I V I ST

DECEMBER 2020 // HOURDETROIT.COM 59

ARTS, Etc. //

BOOKS

B E ST O F 2 0 2 0

A LITTLE SHELF HELP Looking for your next great read — or a gift for the readers in your life? Well, 2020 had a bumper crop of great titles. There were the big political books, like Rage by Bob Woodward; celebrity memoirs, like The Meaning of Mariah Carey; and new installments from big-name writers such as John Grisham, Elin Hilderbrand, and Stephen King. There was even the new Twilight installment, Midnight Sun. (Not that I read it. Cough. Cough.) Tucked in between these big releases was a plethora of not-to-be-missed titles. Here’s a handy guide to help you find your new fave. // BY AMY HAIMERL

For Lovers of Epic Family Sagas SIMON & SCHUSTER

What would you do if you discovered your father faked his death and then started a new life with a new wife and kids? That question sets this multigenerational family epic in motion as it explores slavery, racism, colorism, and the power of secrets. A LONG PETAL OF THE SEA

Isabel Allende BALLANTINE BOOKS

For Cocktail Lovers and Their Sober Friends THE NEW CRAFT OF THE COCKTAIL

Dale DeGroff

This is the first update to what is known as the cocktail bible in nearly two decades. In it, DeGroff offers up more than 500 recipes and tells stories of his CLARKSTON POTTER time in the industry. You’re going to want this for a long winter of home-bartending. GOOD DRINKS: ALCOHOL-FREE RECIPES FOR WHEN YOU’RE NOT DRINKING FOR WHATEVER REASON

Julia Bainbridge

No Shirley Temples here! Bainbridge — a longtime food writer for Bon Appétit — takes the mocktail as seriously as DeGroff takes the cocktail. She presents recipes and rules for turning out a drink that will be the envy of every party.

For Lovers of Spy Stories CODE NAME HÉLÈNE

Did you hear about the artist Banksy funding a boat to rescue refugees stuck at sea? Well, the poet Pablo Neruda did that in 1939 to rescue refugees from the Spanish Civil War. Allende’s book takes us on that boat as we follow a pair of refugees fleeing Spain and grappling with love and belonging. If you haven’t read Allende’s work, now is the time to start.

Ariel Lawhon

This work of historical fiction is not just a World War II-era spy story but a sweeping narrative told with chronological twists. Follow along to find out how a Australian woman becomes a spy and then a leader of the French Resistance while drinking French 75s and wearing Victory Red lipstick. It’s so good, you won’t believe it’s true. But it is.

DOUBLEDAY

For Lovers of Wild West Tales HOW MUCH OF THESE HILLS IS GOLD: A NOVEL

C Pam Zhang

AGENT SONYA: MOSCOW’S MOST DARING WARTIME SPY

Ben Macintyre

If Hélène is dashing around France in lipstick, then Agent Sonya is her opposite. Ursula Kuczynski was a mother and a Russian spy. Using Kuczynski’s journals, Macintyre brings to life a woman who struggled to find babysitters so she could spy on Nazis and later the West. It reads like fiction, but it’s 100 percent true.

RIVERHEAD BOOKS

This debut novel confronts the myth of the American West, replacing the cowboy at the center with the Chinese and Chinese-American experience in California at the time of a fictionalized gold rush. The story follows the journey of two orphaned sisters as they seek a final resting place for their father’s body. THE COLD MILLIONS

Jess Walter

Take a turn up from California and head to Spokane, Washington, at the time of the free speech riots of 1909. There you’ll find a set of orphaned brothers on their own journey. They get mixed up with a cast of characters from a cougar-taming vaudevillian to Elizabeth Gurley Flynn, a feminist and organizer for women’s rights and labor rights.

TEN SPEED PRESS CROWN

6 0 HOURDETROIT.COM // DECEMBER 2020

THESE GHOSTS ARE FAMILY

Maisy Card

For Those Wondering How We Got Here The state of our union is fractured, and the story of how we got here is what a number of writers grappled with on the page. Here are my favorite books and novels that illuminate the American experience in different ways. HOMELAND ELEGIES: A NOVEL

Ayad Akhtar

The Pulitzer Prize winner returns with a novel that struggles with how to belong in America and to America as a Muslim American in the years after Sept. 11 and the rise of President Trump.

EDEN MINE

For Lovers of Unforgettable Women

S.M. Hulse

THE SECRET LIVES OF CHURCH LADIES

For Lovers of Literary Fiction This book asks a question that feels all too relevant in Michigan right now: Can you forgive a family member that plots an act of terror? That’s the decision Jo has to make when her brother blows up a courthouse in rural Montana. Her voice is what propels this book forward as she deals with the aftermath. Hulse gives us a quiet, reflective book on the ties that bind and those left behind.

Deesha Philyaw

FARRAR, STRAUS AND GIROUX

IN PURSUIT OF DISOBEDIENT WOMEN: A MEMOIR OF LOVE, REBELLION, AND FAMILY, FAR AWAY

A BURNING

CASTE: THE ORIGINS OF OUR DISCONTENTS

Dionne Searcey

Megha Majumdar

Isabel Wilkerson

Bets are now being taken on whether Wilkerson or Akhtar will win their second Pulitzer Prize for their work this year. Caste addresses race and racism but through a lens of caste. Deeply RANDOM HOUSE researched and beautifully written, it pulls comparisons from how America, India, and Nazi Germany treat their highest and lowest citizens. JUST US: AN AMERICAN CONVERSATION

Claudia Rankine

The MacArthur “genius” Fellowship winner pulls together poetry, photos, tweets, vignettes, and historical documents to investigate the issue of race and whiteness in America. SISTERS IN HATE: AMERICAN WOMEN ON THE FRONT LINES OF WHITE NATIONALISM

Seyward Darby

Journalist Darby tells the story of three women entrenched in the alt-right movement and what it means for the future. THE ADDRESS BOOK: WHAT STREET ADDRESSES REVEAL ABOUT IDENTITY, RACE, WEALTH, AND POWER

Deirdre Mask

If Wilkerson’s Caste gives us the epic sweep, Mask’s book is the zoom in to a precise map dot: the street address. Mask investigates what an address says about who lives there, from Ancient Rome to modern America. ST. MARTIN’S PRESS

An act of terror is also the start of this debut novel. But this time, a young Muslim woman in India is falsely accused based on a Facebook comment. That one action sets in motion three intertwining tales set in current-day India and addressing issues of class, fate, and justice. This is sure to be a book club favorite.

KNOPF

THE MARGOT AFFAIR

Sanaë Lemoine

What if you’re the other woman’s daughter? Margot is growing up in France with a famous actress for a mother and a rising politician for a father. Neither the world nor his wife knows about the couple, let alone their 17-year-old daughter. When Margot outs her parents, it unearths a trove of family secrets.

This short story collection is a finalist for the National Book Award in Fiction. What makes it stand out is how Philyaw draws four generations of women so finely you can feel yourself standing there with them as they grapple with the choices they make in public and private.

As the West Africa bureau chief for The New York Times, Searcey was responsible for bringing an oft-overlooked part of the world into the homes of readers. She did that often by telling the stories of the women she encountered, including those kidnapped by Boko Haram. In her reported memoir, she paints empathetic portraits of women in extraordinary circumstances while also facing her own struggle as woman and mother halfway around the world.

For Book Club BALLANTINE BOOKS

Sure, the book is the star of the show. But where would you be without wine and cheese? This year, two new titles will bring your book club game to 100. THE NEW RULES OF CHEESE: A FREEWHEELING AND INFORMATIVE GUIDE

Anne Saxelby

For Lovers of Literary Thrillers

Trust Saxelby, the owner of Saxelby Cheesemongers and best friend of cheese lovers everywhere, to answer all your questions about storing, pairing, and serving cheese.

TAKE ME APART

Sara Sligar

I passed this debut novel to a friend, who passed it to her mom, who passed it to her sister. Nobody could put it down. It’s the story of a woman who flees New York for California after her professional life falls apart. Forced to crash with her aunt and uncle, she takes a job archiving the personal effects of a famous photographer. What she discovers is the heart of this psychological thriller. MCD

THE ESSENTIAL WINE BOOK HOGARTH

Zachary Sussman

Sussman does for wine what Saxelby does for cheese. Sussman helps you understand wine — all those tasting notes! — and where the most interesting regions are today. You’ll never need to choose a bottle by the label again! Amy Haimerl is a professor of journalism at Michigan State University; author of Detroit Hustle: A Memoir of Love, Life and Home; and founder of the Shady Ladies Literary Society. TEN SPEED PRESS

DECEMBER 2020 // HOURDETROIT.COM 6 1

ARTS, Etc. //

MIXED MEDIA

Jack and Meg White stand outside at Mexican Village restaurant.

W H AT ’ S N E W

Theo Parrish Keeps On

The techno auteur returns with Wuddaji, the right album for the moment, plus: The White Stripes keep us waiting // BY CHRISTOPHER PORTER ON JUNE 12, AS THE BLACK LIVES MATTER MOVEMENT WAS PEAKING in the heat of summer, Detroit techno auteur Theo Parrish released a sprawling, six-track, two-anda-half-hour mix and meditation on Soundcloud called We Are All Gorgeous Monsterss [sic] that touched on police brutality, political malfeasance, and music-industry chicanery. He uploaded another version of the mix on June 23, with new tracks and monologues. And then All Gorgeous Monsterss disappeared. I don’t know when it went away, or why, and based on some October Google searches, nobody seemed to notice, since I can’t find people speculating about it, or even a bootleg copy. But it’s not like Parrish is shy about politics. After all, he wrote this on his Facebook page in 2016: “How do you dance when we still swing from trees, when we still are murdered in front of our loved ones, murdered while subdued and harmless?” While techno is usually associated with raves, parties, and fun — the antitheses of politics — Parrish and fellow Detroit scene veterans have always included politics as some part of their dance floor jams and artistic aesthetics. When Detroit’s Underground Resistance collective formed in 1989, the trio of Jeff Mills, “Mad” Mike Banks, and Robert Hood came across as the Public Enemy of techno, creating music specifically to inspire inner-city African Americans to stand up for their rights, create the positive culture they wanted to see around them, and reject corporate hegemony. Sure, they had playful song titles such as “Living for the Nite,” but Underground Resistance also dubbed tracks “Riot,” “Fuel for the Fire — Attend the Riot,” “Your Time Is Up,” and “Message to the Majors.” That sense of purpose behind the music has never left early exponents of Detroit techno. For instance, this year Hood released tracks named “Ignite a War” and “The Struggle,” the latter of which features a fiery speech by Women’s March leader Tamika Mallory. Meanwhile, Parrish released a “proper” album, Wuddaji, in October on his long-running Sound Signature label. It’s a tremendous eight-song collection of woozy, broken-beat techno that might seem apolitical on the surface. But the album’s cover is a collaged map of Idlewild, the vacation town once called the “Black Eden of Michigan.” Located in the northwest part of the Mitten and surrounded by the Manistee National Forest, Idlewild was a refuge for African Americans for much of the segregated 20th century. The only overtly political track on Wuddaji, “This Is for You,” featuring vocalist Maurissa Rose, is a percussive, three-chord, working-class anthem for Black people who are striving for a better tomorrow, for their families and their communities. Early in the 10-minute song, Rose sings, “Brother, this is for you. ... For the way you gave sacrificially, this is for you.” And soon after, she begins a series of lines that start with “I see you, brother ...”:

“I see you going to work every day. “I see you out here trying to make way. “I see you trying to hold everything and everybody together. “I see you trying to keep us from killing one another.” Rose later adds, “I see you, sister — keep on keeping on, ’cause this is for you,” before chanting the philosophical mantra of Detroit techno’s earliest creators: “Keep on, keep on, keep on, keep on trying, keep on pushing, don’t stop — don’t ever stop.”

Theo Parrish

6 2 HOURDETROIT.COM // DECEMBER 2020



The Wait Stripes Third Man Records kept the tracklist for the White Stripes’ forthcoming Greatest Hits package a secret, so as of press time, it wasn’t clear what would be on the highly anticipated two-LP set (due to drop Dec. 4) other than “Ball and Biscuit.” Will it include “Seven Nation Army”? The huge demographic of deluxe-vinyl-collecting rabid sports fans will riot in their home team’s thirdalternate jerseys if, for some perverse reason, it isn’t. In the meantime, a three-volume set featuring a record of White Stripes B sides and rarities was also available as of October as a preorder.

ARRIVING DEC. 4 The White Stripes Greatest Hits, 12-inch vinyl, $30, at Third Man Records, 4441 W Canfield St., Detroit; 313-209-5205; thirdmanrecords.com



Woodbridge in Focus



If the Shoegaze Fits Another new Third Man Records release is the two-LP Southeast of Saturn, a 19-track compilation that traces the early to mid-1990s Detroit-area micro-scene that played space rock and dream pop. It’s an assemblage of breathy music made by young record collectors hypnotized by the hazy sounds of British shoegaze music. I know because I was one of them: Two songs I released on my record label, Audrey’s Diary (Thumbling’s “Butterfield Eight” and Asha Vida’s “Eskimo Summer”), are included along with tunes by almoststars Majesty Crush as well as Windy & Carl, one of the few groups from the era that’s still around. (They’re married, so breaking up would take on a whole new meaning.)

If you’re a photographer based in Paris, you could spend your whole life there and not lack for cool things to shoot. But for a new Wayne State University book, French photographer Elene Usdin left the City of Light and spent 2019 as the inaugural artist-in-residence for the Sauvé Art Foundation’s public-art project Art in Woodbridge. She documented the diverse and eclectic neighborhood near Wayne State University and Midtown/Cass Corridor for the book We Are Woodbridge, which features 150 color images along with Usdin’s hand-drawn notes and maps.

PHOTOGRAPH OF THEO PARRISH COURTESY OF SOUND SIGNATURE; PHOTOGRAPH OF THE WHITE STRIPES BY PIETER M. VAN HATTEM; PHOTOGRAPH OF VINYL ALBUMS COURTESY OF THIRD MAN RECORDS PHOTOGRAPH FROM WE ARE WOODBRIDGE BY ELENE USDIN

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12 // 2020

THE EPICUREAN’S ESSENTIALS

FOOD &DRINK

PUSHED BY THE PANDEMIC How an old concept brought new energy to Corktown’s beloved Folk amid a global crisis BY LYNDSAY GREEN // PHOTOGRAPHS BY GERARD + BELEVENDER

DECEMBER 2020 // HOURDETROIT.COM 65

FOLK’S PANDEMIC STORY DOESN’T BEGIN WITH FOLK AT ALL.

Nor does it start during the pandemic. Instead, to chronicle the evolution of the once go-to spot for fluffy almond waffles topped with whipped pistachio butter, you’ll have to start at the suite next door and what once was The Farmer’s Hand. In the fall of 2016, Rohani Foulkes and Kiki Louya opened The Farmer’s Hand to fill a void in Corktown. The specialty market with an emphasis on farm-fresh, locally sourced goods became a staple for shoppers seeking a convenient neighborhood spot for produce, meats, and artisanal homeware. Foulkes’ and Louya’s commitment to supporting local businesses would show up not only in the brands and products they offered at The Farmer’s Hand, but also in the way they compensated their partners. “We work directly with farmers and producers,” Foulkes told The Detroit News not long after the market’s opening in 2016. “So we’re taking four steps out of that distribution process, meaning that we return 70 cents out of every dollar directly back to the partners that we work with.” That was more than 50 cents above the national average of return at the time. In 2018, the duo opened Folk, a natural extension of The Farmer’s Hand. Just next door from the specialty market, Folk would operate under the same ethos of providing fresh, locally and ethically sourced ingredients through an all-day brunch menu. Soon, the adjacent businesses provided a unique oasis for guests to grab a latte or gelato, and shop for specialty groceries. With Lady of the House just a stone’s throw from the strip on Trumbull, Foulkes and Louya were helping to carve out a new culinary hub in the Corktown neighborhood. As sweet and savory toasts and pastel-colored milks infused with blue butterfly pea powder, pinky rose, and golden turmeric began to take off at Folk, so did business for the co-owners. In May of 2019, Foulkes and Louya partnered with another star-chef 1

1 Guiding force: In addition to sourcing local, organic, and ethically made products at Folk, owner Rohani Foulkes also makes an effort to develop relationships with female, indigenous, and Black-owned brands.

2 Window shopping: Customers stand in line as Café Lead Kyle Coppock preps hot beverages behind Folk’s new walk-up window.

3 Market inventory: In March, Folk cleared its tables and chairs to make room for shelves lined with farm-fresh produce, condiments, bread, and more.

4 Outdoor eats: In late October, diners enjoyed the restaurant’s all-day brunch staples from the comfort of its patio seating.

5 House made: Folk churns out seasonal specials, including this fall Herb and Cheddar Strata served with locally sourced greens and house vinegar.

duo to launch a hospitality group. The joint venture, named Nest Egg LLC, comprised Ping Ho and Sarah Welch, co-owners of the West Village meat-forward restaurant and butcher shop Marrow. But as projects under Nest Egg LLC developed, The Farmer’s Hand fizzled. In the summer of 2019, after a three-year run, the market closed its doors. The duo continued operating Folk, introducing new menu items, including rice bowls and unique brunch hits, like a housemade pound cake French toast served with miso maple syrup. Under Nest Egg, the dynamic team would eventually open Mink, an intimate, dinner-only eatery serving up fresh oysters and sake in the space that previously housed The Farmer’s Hand. But the idea to reopen the boutique market concept never escaped them. “The Farmer’s Hand was always intended to return, and the irony of course is, yes, it took a global pandemic to accelerate that process,” Foulkes laughs. In March, just before the pandemic triggered a nationwide shutdown, Louya announced her departure from Folk, Mink, and Nest Egg. Still, at the time, Folk was on the upswing. “In March, we were kind of busy!” Foulkes says. “I’d say it was the first first quarter I’ve experienced in four years of business that was looking promising,” With big events such as the North American International Auto Show and annual music festivals on the horizon, she says there was a lot to look forward to in 2020 as a small-business owner. “But then March hit and we lost a lot. It was a terrifying time, but our team experienced all of it together, and now we have a stronger relationship than we might ever have had if we hadn’t championed through this.” Drawing from her experience opening and operating The Farmer’s Hand, Foulkes, along with head chef Jessi Patuano, quickly transformed the cozy brunch spot into a marketplace. “At first, we offered staple grocery items — everything down to sugar, salt, and flour. There was also a yeast shortage at one point, so we were able to get our hands on a big bulk order of yeast and sell it, since so many people were looking for it.” Beyond combating food shortages, the new marketplace was even able to pivot to offer everyday essentials that were scarce, too. “I remember putting toilet paper on the shelf and being like, ‘Yep,

R E S TA U R A N T R E P O R T //

FOOD & DRINK

we’re selling toilet paper over here at Folk!’ ” she laughs. “My thought was that if we’re really going to do this, if we’re going to offer a service that people need, then we’ve got to sell things like toilet paper.” Once shortages and shutdown restrictions eased, Foulkes says she and Patuano had to think critically about how they would distinguish Folk from Kroger and other major grocery stores. “Eventually, we took toilet paper off the shelves and started replacing it with things like our housemade granola and waffle mix and expanding the wine list. People will always go to the grocery store, but they can also come to us for particular things.” Today, Folk has adopted a hybrid café and market model. In addition to an assortment of pastries and waffle sandwiches available for pickup only, guests can also count on the café for a selection of eggs, pasta, artisan jams, and oils, as well as soaps, candles, and woven baskets and bowls. “I had no thought of closing temporarily during the pandemic,” Foulkes says. “I asked myself, ‘What is it that we do, and how can we still provide a service to our community?’

At Folk and at The Farmer’s Hand, there’s always been more to it than running a business for financial gain.” Folk’s strength, Foulkes decided, was its partnerships with Michiganbased businesses, as well as its guiding principle to source organic, ethical, sustainable, and eco-friendly products whenever possible. “Why wouldn’t we continue providing food for people?” she asks. “It just looks different. Instead of putting it on a plate, we’re going to put it in a grocery bag.” The new iteration of Folk seems to achieve what neither The Farmer’s Hand nor the original Folk could prepandemic. It creates a single environment that provides a farm-to-table experience while simultaneously addressing the needs of the community in a way that aligns with the business’s core values. “We love what we do here at Folk, but something needed to change — albeit we didn’t envision it being as drastic as this, but we want to carry these changes forward.” With support from a grant award, Folk will undergo interior renovations, which Foulkes says will give the space the face-lift it needs to become a more functional hybrid model. “When people ask whether we think we’ll go back, my answer is a hard ‘no.’ We’re not going back to what Folk was pre-COVID. The long-term vision for Folk is to continue as it has been, operating as a hybrid café market.” DECEMBER 2020 // HOURDETROIT.COM 67

The Whitney Dining | Ghostbar | Gardens

   ,  ,  ,  ’      ,  ,   

The Whitney Dining | Ghostbar | Gardens

   •  -- • ..

R E C I P E //

FOOD & DRINK

C O C KTA I L S

Leo & Claire

A modern downtown Detroit brasserie serves modern takes on classic cocktails BY LYNDSAY GREEN // PHOTOGRAPH BY KAILEY HOWELL THREE MONTHS AGO, JAKE GEATCHES

was slinging timeless old-fashioneds and Manhattans as a bartender at Highlands, the culinary watchtower occupying the 71st and 72nd floors of the GMRenCen. In September, he assumed a new role as beverage director at Olin Bar & Kitchen, a brasserie newcomer to downtown Detroit. As a more relaxed pseudo-sibling to the über-luxe Highlands — Olin is owned by Holly McClain, wife of Highlands proprietor Shawn McClain — the restaurant is the kind of place where Geatches gets to let his hair down. “I wanted to create a program where we pay homage to the classics, but put our own spin on it,” he says. Take Olin’s bestseller, for instance: Geatches reimagines a traditional Juliet and Romeo cocktail as the Leo & Claire, an ode to the ’90s adaptation of the Shakespearean romantic tragedy starring Leonardo DiCaprio and Claire Danes. The craft cocktail offers diners the option of gin or vodka, and adds notes of aloe and orange blossom for a refreshing, herbaceous-floral blend. Elsewhere on the menu, Geatches collaborates with executive chef Andrew Shedden to incorporate ingredients from the dinner menu into the drink program. “Chef has an amazing palette, so we like to bounce ideas off of each other,” he says. “If he’s using hazelnuts on the menu, I may just put a hazelnut orgeat in a cocktail.” The Potatoes & Artichoke “Bravas”? There’s a cocktail for that, too. The Cupid’s Artichokehold features Cynar, an artichoke amaro from Italy, and a tincture Geatches concocted with roasted artichokes. “It’s a complex drink and the only cocktail on the menu that doesn’t have a garnish — just a few drops of the artichoke tincture because the cocktail stands up on its own.” Geatches says the rich, bittersweet drink is his favorite — even if it is the least-ordered drink on the menu.

INGREDIENTS: 1 1/2 oz. Aviation American Gin or Valentine Vodka 1/2 oz. Chareau Aloe Liqueur 1/2 oz. Basil simple syrup* 1/2 oz. Freshly squeezed lemon juice Dash of Cortas Orange Blossom Water Pinch of salt *BASIL SIMPLE SYRUP To create the simple syrup, first combine 4 cups of water and 4 cups of cane sugar in a medium saucepan and bring to a boil. Then, infuse the syrup with 1 packed quart of fresh basil and let steep for 1 hour. Strain the syrup into a jar and refrigerate. Serve cool. DIRECTIONS: Place all ingredients into a cocktail shaker, add cubed ice, and shake. Double-strain the drink into a Nick and Nora glass, and garnish with a fresh piece of basil. Enjoy!

DECEMBER 2020 // HOURDETROIT.COM 69

Non-Tipping Restaurant

An absolute gem in the heart of Birmingham!

italian kitchen & bar

248.480.0492 243 East Merrill Street, Birmingham, MI 48009

P R O F I L E //

FOOD & DRINK

BA K E R

Have Your Cake ... ... and make it sustainable, too

BY LYNDSAY GREEN // PHOTOGRAPHS BY HAYDEN STINEBAUGH

IF BRE’ANNA JOHNSTON ASKS WHAT YOU LOVE

about a cake, chances are she wants to know about everything but the cake. As a self-proclaimed “food nerd,” the 26-year-old baker studies a person’s relationship with dessert — its aroma, its texture, the ambiance of the room you’re eating it in. All of these factors, she says, play important roles in our food memories. Johnston gathers this information to help develop recipes for plant-based desserts intended to conjure nostalgic memories of some of our fondest dessert experiences. Out of Proud Mitten Shared Kitchen based in Plymouth, Johnston operates Blck Cocoa Bakes, a high-demand bakery that delivers vegan desserts to customers in the Detroit area. “I don’t necessarily try to recreate flavors,” she says. “Sometimes, when you try to make something taste just like what you used to have, it puts you in a box.” Instead, Johnston elevates nostalgic pastries with unexpected spices, creating complex flavors. “You can make something like what your grandmother used to make, but with new ingredients that add another layer.” Johnston elevates such classics as a German Chocolate Cake, with a sunflower-safflower oil blend, coconut milk, and organic apple cider vinegar as alternatives to dairy products. Fresh strawberry sauce spills over a creamy Strawberry Cheezecake made with cashew-based cheese and organic coconut milk, and her crispy-chewy Signature Gluten Free Chocolate Chip Cookies are made with rice flours, potato starch, and tapioca flour; sweetened with organic maple syrup; and dotted with hunks of dark chocolate chips. What’s more is that not only is Johnston reimagining childhood and special-occasion sweet treats with plant-based ingredients, she’s sourcing ethically while she’s at it. Johnston says that in many ways, the baking industry as a whole hasn’t progressed much from the days when it depended heavily on slave labor to cultivate sugar cane, coffee, cacao, and other crops often used in pastry recipes. Though farmers today are compensated, Johnston recognizes that plantations often rely on illegitimate workers and pay them less than fair wages for their work. “It’s not always about how cheap you can get a product for, but rather how much are you willing to pay to make sure that it’s cost-effective for you and equitable for your fellow human companion who’s producing it for you,” she says. “As a baker, it’s important that people know that I care about all the ingredients that I’m putting into your food, because I know that they’re people, too.” Though she hasn’t had the opportunity to travel

Confectioner’s sugar Bre’Anna Johnston stands by her vegan German Chocolate Cake, filled with coconutpecan frosting and topped with chocolate ganache.

“As a baker, it’s important that people know that I care about all the ingredients that I’m putting into your food.” — B R E ’A N N A J O H N S T O N

outside of the country to visit them in person, Johnston has spent countless hours researching plantations around the world to track down establishments whose values align with her own, leading her to trusted companies housed in Ecuador and Peru, among other places — including some within state lines. “The least I can do as a consumer in America who has access to all this information is to be considerate about where I’m getting things from. I try to make a conscious effort because it matters.” Locally, you’ll find Johnston’s products at metro Detroit establishments with similar commitments to fresh ingredients, sustainability, and equity. Her moist cakes — take the fluffy Chocolate Orange Ginger Cake with chocolate ganache frosting she raves about, for example — fly off the shelves at Folk, and chunks of her gluten-free, dairy-free cookie dough top silky soft-serve vegan ice cream cones at Detroit’s Cold Truth. “These have been natural partnerships,” Johnston says. “We’re small-batch, local businesses trying to figure out how we can work with each other and lift each other up so that we can keep each other going and offer things to people in different ways.” Visit blckcocoabakes.com for orders. DECEMBER 2020 // HOURDETROIT.COM 7 1

FOOD & DRINK // H O M E C O O K I N G

KEEP ON COOKING Local chefs offer tips for home cooks on how to level up in the kitchen in the new year

BY BRITTANY HUTSON // ILLUSTRATIONS BY JESSICA CRUICKSHANK

7 2 HOURDETROIT.COM // DECEMBER 2020

H O M E C O O K I N G //

IN PRE-COVID TIMES, YOU MIGHT HAVE BEEN

too busy to spend time in the kitchen, but over the past nine-plus months, cooking at home has become a saving grace for many of us. Quarantine cooking allowed home chefs to spend time mastering classic recipes or learning new ones through cooking shows or virtual lessons from local chefs. Remember when bags of flour were flying off of supermarket shelves? Turns out, baking aficionados across the country were churning flour into loaves of banana bread and sourdough starters in droves. Bread became a social media star, and it wasn’t alone. Images of Dalgona coffee, made of instant coffee whisked with sugar and water to create a fluffy, caramel-colored whipped topping over milk, dominated our timelines. Enthusiasts bonded over the Instagram hashtag #dalgonacoffeechallenge and even started a page under the same name. It had 14,500 die-hard followers by late October. Since we’ll likely still be doing a lot of home cooking well into 2021, we asked several local chefs how home cooks can keep the momentum going. From using more nonperishable items to mastering techniques to reduce food waste, here are some ways they suggested to step it up in your home kitchen and try some chef-approved trends in the new year.

1. Eat more beans. With so much fear and uncertainty in the early days of the pandemic, food shortages inevitably forced home cooks to make use of what was available in their kitchen pantries — particularly, nonperishable items such as dry beans. Beans were already starting to grow in popularity among home cooks near the end of 2019, before skyrocketing in February and March when they became a prized, hoarded ingredient. Chef Jess Hicks, part owner of Ochre Bakery and Astro Coffee, wants people to keep eating beans in abundance in 2021. “I love personally that in quarantine people were eating so many beans,

FOOD & DRINK

because I feel like I have a personal life mission to make people eat beans every other meal,” she laughs. “I feel like it’s such an underrated food.” Chef Nik Cole, head chef at The Kitchen By Cooking With Que and owner of Fork + Knife & Food catering company, agrees. She enjoys cooking with grains and legumes and wants to see more people eating foods such as grits, cornmeal, and black-eyed peas. “I just started eating black-eyed peas this year, but I love them so much,” she says. While in quarantine, Cole experimented with black-eyed peas and used them in salsas and as a topping on bruschetta.

2. Hand-make your pasta. If you have sourdough fatigue or are looking for a new project, chef Kate Williams, owner of Lady of the House and Karl’s, suggests making fresh pasta. It’s not as hard as you think, she says. In fact, she says it’s simple, especially for anyone who has a stand mixer. Even if you don’t, though, you can still make pasta by hand — writer and chef Samin Nosrat provides a must-watch visual demonstration on the quarantine-favorite Netflix docuseries based on her cookbook, Salt, Fat, Acid, Heat. “It’s very cost-effective to make pasta at home,” Williams says. “Sourdough takes a little bit of skill and patience; making pasta is very therapeutic.”

3. Preserve fruits, vegetables, and herbs. Pastry chef Warda Bouguettaya, owner of Warda Pâtisserie in Detroit’s Eastern Market area, took advantage of quarantine by preserving herbs and vegetables. “I was literally using every part of the vegetables I had and saved things by freezing them,” she says. She tried various techniques, such as using basil to make pesto and chopping and freezing scallions. She used up her tomatoes by roasting them with olive oil and storing them for later. “I think there’s probably 50 pounds of tomato sauce in my freezer right now,” she says. Bouguettaya hopes more people will preserve their produce in 2021 because doing so also helps to prevent food waste. The pandemic intensified the nation’s existing food waste problem when large farms across the country were forced to destroy tens of millions of pounds of fresh food they couldn’t sell to closed restaurants, hotels, and schools. The local collective Make Food Not Waste offers resources and hosts an annual community feast at Eastern Market in September. The event went virtual this year with a five-episode cooking series featuring Detroit mixologists, chefs, and bakers showing home cooks how to waste less food at home. Visit makefoodnotwaste.org to watch episode replays.

4. Ferment your food. We may not see the last of sourdough starters on our timelines any time soon. Making sourdough bread is like the gateway to fermenting, the process of transforming foods with microorganisms such as bacteria, yeasts, or mold. Although it’s a technique long used in other cultures, Marrow’s executive chef, Sarah Welch, says she noticed the trend picking up steam here in the States earlier this year. “I love the idea of people incorporating fermented foods into what they’re making at home,” she says. With fermentation, all the ingredients that people throw away can be turned into something, which also helps to limit food waste, Welch explains. For instance, she says people don’t have to worry about eating all their vegetables right away. “Arguably, it’s better if you salt them and let them rot a little bit,” she says. There is a technique for fermenting safely. Visit marrowdetroit.com to inquire about classes on fermentation.

5. Be confident in the kitchen. Ultimately, local chefs are encouraging home cooks to keep doing what they’re doing, because cooking for yourself and your family is empowering, Williams says. She wants people to continue learning how to cook with what’s in their pantry and know that they don’t need a 30-ingredient recipe to make a great meal. Additionally, Hicks wants home cooks to learn how to prepare meals without recipes. “Learn to trust your instinct and mix ingredients and develop your own sense of taste,” she urges, adding that recipes can inhibit the joy of cooking. The secret to becoming less reliant on recipes? Technique. Hicks says you really only need to master a handful of techniques — roasting, grilling, and soup making to name a few — and you can cook anything. If nothing else, Hicks says, you can make almost anything taste better by drizzling it with olive oil, sprinkling it with salt, and tossing it in the oven. DECEMBER 2020 // HOURDETROIT.COM 7 3

METRO DETROIT’S 2021

ER R E OV

215 E X P LO

TS , URAN , R E STA, D E SS E RTS S D IS H EN D M O R E ! A

WHAT IT’S LIKE TO OPEN A NEW RESTAURANT DURING A GLOBAL PANDEMIC Bar Verona’s House Roasted Chicken is served with house potatoes and fresh market vegetables

CITY SIPS: EXPLORE THE REGION’S HOTSPOTS FOR CARRYOUT COCKTAILS

+ SWEET SPOT: STEP INSIDE THE DEARBORN BAKERY OFFERING GUILTFREE DESSERTS — AND A FEW SINFUL ONES, TOO! DECEMBER 2020 // HOURDETROIT.COM 7 5

Dining GUIDE // R O U N D U P Hand-crafted bottled cocktails at Detroit’s Standby elevate the home happy hour experience.

adventurous, try the mystery punch cocktail of the week. It’s made with a rotating mix of rums, juices, and syrups. You can also take home a flight of three rums handselected by Lost River’s beverage director, Ariel Gosselin. Lost River, 15421 Mack Ave., Detroit; 313-720-0673; lostrivertiki.com

THE OAKLAND ART NOVELTY CO. / If you’re

Drink & Dash

A RS ORE B S FO R MSTAU R A N TS E R IN K D R N D A G IN R E O F F G O , V IS IT M . TO O IT.CO DETR HOUR

Explore metro Detroit’s top spots for a carryout cocktail

and greatest barrels. Detroit City Distillery, 2462 Riopelle St., Detroit; 313-338-3760; detroitcitydistillery.com

BY BRITTANY HUTSON // PHOTO BY HAYDEN STINEBAUGH

HOLIDAY GATHERINGS WILL LOOK DIFFERENT this year, but that doesn’t mean the drinks have to stop flowing. If you’re not up to playing mixologist at home this season, we’ve rounded up eight establishments across the Detroit area where you can pick up a cocktail (or two), spirits, wine, or beer to go. Treat yourself with your drink of choice, or bring it along to your next intimate holiday get-together. ANN ARBOR DISTILLING CO. / Check out this boutique distillery’s online shop to order bottles of spirits, canned cocktails, or cocktail kits to go. Four-packs of ice-cold canned cocktails include drinks such as the Hawthorne Moscow Mule and Fox River Michigan Whiskey Sour. A2DC also has a featured canned cocktail of the week. If you’re in the mood for a spirit, try the Fox River Michigan Whiskey, a blend of four grains sourced from Michigan farmers

and filtered through cherrywood charcoal. There are also three cocktail kits available, including the Ann Arbor Film Festival: Animation kit, which features a pineapple-infused Arbor Wheat Vodka. Ann Arbor Distilling Co., 220 Felch St., Ann Arbor; 734-882-2169; annarbordistilling.com

DETROIT CITY DISTILLERY / This Eastern Market hotspot has an assortment of carryout options, including signature artisanal

76 HOURDETROIT.COM // DECEMBER 2020

spirits, boozy popsicles, and four bottled cocktails. There are three mainstay flavors, including Yo Sassy Ways, a combination of DCD’s Gilded Age Vodka, saskatoon berry, cinnamon, cardamom, and vanilla. Every week, there’s a new fourth cocktail flavor for customers to try, and for $30, buyers can order all four flavors for carryout. To celebrate its sixth anniversary, Detroit City Distillery also has a limited-edition release of some of its rarest

THE LAST WORD / There are a variety of to-go options at this speakeasyinspired bar, including canned cocktails, wine, beer, and 2-oz. bottles of assorted whiskeys. Named after the classic cocktail created at the Detroit Athletic Club in 1921, at The Last Word you can choose from several canned cocktails. The Osborn, made with a combination of gin, pineapple, lime, jalapeño, and ginger beer is a hit. The Last Word, 301 W. Huron St., Ann Arbor, 734-585-5691; thelastwordbar.com

LOST RIVER / There are nearly two dozen cocktails to choose from at this popular Detroit tiki bar. If you’re feeling

in need of a cocktail to bring to an intimate gathering, check out The Oakland for its largeformat specialty cocktails, served in 750 mL bottles — that’s the size of a fifth, yielding up to nine servings depending on the cocktail. Using The Oakland’s curbside carryout service, pick up a bottle of Buzzsaw made with mezcal, Angostura bitters, ginger syrup, and pineapple juice. If you’re a real mezcal fan, try one of the swanky craft bar’s 10 rare mezcal offerings. The Oakland Art Novelty Co., 201 W. Nine Mile Road, Ferndale; 248-291-5295; theoaklandferndale.com

THE SKIP / Though it might be cold outside, take home a seasonal frozen drink from Standby’s sibling, The Skip. Regular and frozen cocktails are sold in 16-oz. bottles that yield two drinks. In honor of the holiday season, the traveling pop-up Sippin’ Santa will be back at The Skip with holidaythemed drinks. Last year’s festive tiki cocktail included Christmas Eve of Destruction, made with overproof dark rum, lime, nutmeg syrup, Bénédictine, and

Angostura bitters. The Skip, The Belt Alley, 1234 Library St., Detroit; theskipdetroit.com

STANDBY / Turn your kitchen or living room into an upscale cocktail bar with a choice of Standby’s nearly two dozen bottled options. A 2018 semifinalist for the James Beard Outstanding Bar Program, Standby offers original drinks like Slime Language, made with Citadelle Gin, dark rum, ancho verde, mango, lime, and chili salt, and the Lapsang Highball, an herbal and smoky mix of dark rum, orange bitters, demerara, and lapsang souchong carbonated tea. You can also purchase add-ons to take home, such as ice, cherries, and a stunning garnish kit. Standby, 225 Gratiot Ave., Detroit; 313-241-5719; standbydetroit.com VALENTINE DISTILLING CO. / Swing by metro Detroit’s original craft microdistillery for canned cocktails and bottles of award-winning bourbon, gin, and vodka to go. Try Valentine’s signature Mayor Pingree Bourbon line, named after former Detroit mayor Hazen S. Pingree, or the Mayor Pingree Old Fashioned, a mix of Mayor Pingree Bourbon with brown sugar, bitters, and an orange peel. You can even turn a small holiday gathering into a cocktail party with one of five cocktail kits. Each kit includes a spirit, juice or syrup, and garnish, and serves 16 or more. Valentine Distilling Co., 161 Vester Ave., Ferndale; 248-629-9951; valentinedistilling.com

s2 â&#x20AC;&#x2122; a D t a Eat

Thanks to all of our customers who voted for us again in 2020 as Overall Best Italian Restaurant. 2018 Hour Magazine - Best Italian Restaurant in the Suburbs 2019 Hour Magazine - Best Italian Restaurant in the Suburbs 2020 Hour Magazine - Best Italian Restaurant

Da Francescoâ&#x20AC;&#x2122;s Ristorante & Bar 49521 Van Dyke Avenue Shelby Township, MI 48317 (586) 731-7544 www.dafrancescos.com

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It’s an Experience! It’s not just a night out,

AMERICAN BISTRO MENU Offering A Variety Of Choices:

•Appetizers •Salads •Entrees •Desserts •Cocktails •Wine Selections •Premium Beverages

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CRAVE TEMPTING TASTES & TUNES?

Like us on Facebook, Twitter & Instagram 212 West 6th Street 248-556-0947 Dine in or Carry Out at Oakcitygrille .com

48900 VAN DYKE AVE | SHELBY TWP, MI 48317 22NDSTREETSTEAKHOUSE.COM BANQUET ROOM AND CATERING FOR ALL OCCASIONS 586-731-3900

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2430 POINTE TREMBLE RD • ALGONAC, MI 48001 • 810-794-4844

Dining GUIDE // F O O D T R E N D S Olin Bar & Kitchen owner Holly McClain stands in the casual-but-refined brasserie’s sleek dining room.

OOD ORE F FO R M S P O P P IN G D T R E N IN M E T RO UP IS IT . O IT, V D E T R T RO IT.CO M E D R U HO

Open Ended

Just when you thought you wouldn’t see a new restaurant anytime soon, metro Detroit restaurateurs had other plans BY LYNDSAY GREEN // PHOTOS BY HAYDEN STINEBAUGH

IF YOU’RE FOLLOWING THE STATISTICS, the state of our nation’s restaurant industry can be disheartening. As of September, staffing levels at bars and restaurants across the country were nearly 2.5 million jobs below the peak before the pandemic — that’s more job losses than any industry has experienced since the coronavirus outbreak. In a survey released by the National Restaurant Association, nearly 100,000 restaurants have closed either permanently or in the long term, and 40 percent of restaurant owners say it’s unlikely that their restaurant will still be in business by March without federal intervention. Locally, closed restaurants include establishments that were just barely getting by pre-pandemic, chains that opted to cut their losses on less-frequented locations, newcomers that just couldn’t find their 8 4 HOURDETROIT.COM // DECEMBER 2020

“WE FOUND THE SPACE RIGHT AROUND WHEN WE WERE OPENING HIGHLANDS — WHICH WASN’T THE GREATEST TIMING — BUT THE SPACE WAS PERFECT.”

footing amid challenging times, and longtime staples whose name recognition wasn’t enough to sustain them. Blue Grill, Andiamo’s Livonia eatery, Magnet, and Wolfgang Puck Steak are among a growing list of shuttered spots in the area. But something far more uplifting is beginning to take shape on metro Detroit’s food and beverage scene, and that’s the number of restaurant openings emerging across town. This also-growing list offers the thread of optimism needed to envision a healthy future for our dining industry. It would seem illogical for any entrepreneur to open a restaurant during a global pandemic. But the fact of the matter for some restaurateurs — if not most — is that the decision to open the doors of a new space past March was purely coincidental. No one could have predicted that a lethal pathogen would threaten the global food economy as we know it. Not even a dystopian doomsday prepper could have seen it coming. Likewise, food entrepreneurs who spent months, some even years, planning their next big restaurant projects could never have planned for the crisis. And with their best-intentioned, well-thought-out eateries well underway, postponing an opening at a time when the future is indefinitely uncertain could do more harm than good. Such was the case for Holly McClain, owner of Olin Bar & Kitchen, which opened in downtown Detroit in September. McClain, albeit as an adjacent bystander, witnessed the tremendous amount of effort it takes to open a new restaurant firsthand pre-pandemic. Over the past 15 years, her husband, Shawn, has developed a portfolio of acclaimed restaurants in Chicago, Las Vegas, and most recently Detroit with Highlands, the fine-dining restaurant atop the GMRenCen. In June of 2019, the McClains’ were laser-focused on putting the finishing touches on Highlands, but when an old puppet theater on Grand River became available, Holly couldn’t pass up the opportunity to launch her dream neighborhood restaurant in downtown Detroit. “I’m from Downriver, so I’ve always wanted to do a restaurant here,” she says. With Shawn in the driver’s seat on the Highlands project as well as the couple’s other entities in Chicago and Las Vegas, it was a longstanding goal of hers to helm a restaurant of her own. “We found the space right around when we were opening Highlands — which wasn’t the greatest timing — but the space was perfect.” As partners in all that they do, the husband-andwife duo worked together to build both Highlands and Olin, which they aimed to open in April of 2020, giving them five months of breathing room between the two openings. But then the pandemic struck. Four months after Highlands’ opening and one month before Olin’s anticipated opening, COVID-19 shut down construction, and all progress on the restaurant came to a grinding halt. “You have a goal in mind and then it’s just quickly stopped in its tracks,” she says of what then seemed like a setback. Today, she thinks of the pause as something of a saving grace. “We didn’t get to the finish line before the COVID shutdown, so it was nice that we

F O O D T R E N D S //

hadn’t opened the business and then had to shut down right away,” she says. In May, construction in the city resumed, and Holly forged ahead with the project. “It’s nerve-racking, it’s a little bit scary, it’s all those things, but we’re just trying to set all that aside and focus on producing awesome food and sticking to great service and great drinks.” In September, Olin opened its doors debuting a menu inspired by a classic French bistro style with a Spanish flair. Small plates, such as a Savory Goat Cheese Cake topped with crushed Marcona almonds, and Charred Octopus do not disappoint, while a traditional Paella makes an appearance on Sundays. “First and foremost, we want everybody to feel safe and comfortable — but we also want them, for a moment, to forget about what’s going on and enjoy themselves, whether it’s a birthday or just getting out to dinner. We’re just really trying to focus on giving everybody a great experience.” There are, however, others braving the pandemic to develop new restaurant concepts that address an industry need. Take EastEats, for example. In early October, founding partners Kwaku Osei-Bonsu, Lloyd Talley, and Nygel Fyvie developed a geodesic dome park on a side lot in Detroit’s Jefferson-Chalmers neighborhood to provide a socially distanced outdoor dining experience. With Bunny Bunny, chefs Jennifer Jackson and Justin Tootla are looking beyond the pandemic as they work to build a restaurant that will create an equitable, more sustainable future for its workers and the Detroit community. The restaurant, which opened in the Eastern Market area in August, serves up regional Chinese fare. Jackson, a white American Georgia native, and Tootla, an Indian-American from Birmingham, developed an affinity for Chinese cuisine during their time at Thank You Chinese, a restaurant they helped open in Chicago. Just nearly two years after its opening, the restaurant succumbed to a massive fire. “We feel like we were never done exploring Chinese food because we’d only just started,” Jackson says. Consider Bunny Bunny a continuation of their foray in Chinese cuisine. Hang You Chao Shou, or chicken dumplings, are tender in their pool of hot chili oil, black vinegar, soy, and garlic. And Zi Ran Yang Rou, or Cumin Lamb, is served crisp and topped with onions, garlic, chilis, and, of course, cumin. The duo is mindful of following traditional recipes to honor Chinese culture and have opted for nostalgic ’80s-and-’90s-themed interiors rather than the Asian décor you may find elsewhere. “We don’t want it to look like a Chinese restaurant at all,” Tootla says. “Appropriation is a huge conversation, so we have to be sensitive to that.” After deep consideration for how they would approach cooking a cuisine outside of their culture, Jackson and Tootla made the decision to make the restaurant a nonprofit, which would be a first of its kind in Detroit. “There have been a lot of conversations about appropriation and representation and who can profit from what. We made the decision that we’re not going to profit from it,” Tootla says. The duo instead plans to focus on paying their employees well; giving to

Dining GUIDE

Co-owners Jennifer Jackson (left) and Justin Tootla opened Bunny Bunny in the space that once housed Gather, the former farm-tocommunal-table eatery adjacent to Eastern Market.

the community; partnering with local charities, such as Hey Y’all Detroit and the Madison Heights-based Association of Chinese Americans; and putting funds back into the betterment of the restaurant. “We’re not trying to be two white people cooking someone else’s food,” Tootla says. The pandemic and calls for racial justice have magnified disparities within the food industry. Practices like the ones Jackson and Tootla are working to implement at Bunny Bunny may be what’s needed to begin to forge a new, sustainable food system. The duo operate on a 40-hour, four-day work week, giving their employees three consecutive days off. They also offer paid vacation and intend to begin offering health insurance this month. “We’re not any braver than anybody else,” Tootla says. “We just hope that like-minded people can rewrite how we approach the restaurant. For any responsible human being, building a better future should be at the forefront.”

“WE’RE NOT TRYING TO BE TWO WHITE PEOPLE COOKING SOMEONE ELSE’S FOOD.”

DECEMBER 2020 // HOURDETROIT.COM 85

Dining GUIDE // L A ST B I T E

Over-the-top Freakshakes bring the wow-factor to Cheat Treats, Ali Hachem’s sweets shop in Dearborn.

Cheat Day BY LYNDSAY GREEN

Every now and then, we’re all presented with a dietary dilemma: to satisfy a sweet tooth with a sugar-rich treat, or to opt for a guilt-free alternative. The conundrum is never more evident than during a visit to Cheat Treats, the Dearborn sweet spot where dessert options range from vegan açaí bowls topped with fresh fruit to an 18-inch Homer Simpsoninspired doughnut. As a keto diet devotee, owner Ali Hachem opened Cheat Treats in 2017 with a line of protein-rich, keto-friendly cheesecakes and later added creamy, sugarfree milkshakes, vegan cookies, and glutenfree cakes. He’s since expanded the menu options to include “unhealthy” desserts — treats made with traditional ingredients, such as sugar, all-purpose flour, and butter. Among Cheat Treats’ sinful options are Hachem’s Freakshakes, the café’s traditional sugar-free milkshakes supercharged with mountains of sweet toppings. “I just wanted to put smiles on people’s faces,” Hachem says. “That’s where the concept for the Freakshakes came from.” This season, try Hachem’s cool take on a bonfire classic with the S’mores Freakshake, a chocolate-based milkshake topped with toasted marshmallows, graham cracker shards, a Choco Taco, and a chocolate-graham cracker rim. “Especially with everything that’s going on with COVID-19, we like to create an escape — something for people to enjoy and have fun with to take their minds off the stress of this crisis.” Cheat Treats, 5838 Schaefer Road, Dearborn; 313-254-9475; cheattreatscafe.com

PHOTO: HAYDEN STINEBAUGH

8 6 HOURDETROIT.COM // DECEMBER 2020

Delicious Food Served by Professionals 5600 Crooks Rd. Troy, MI 48098 | 248-813-0700 loccino.com

Taking all the precautions for the safety of our customers & curbside pick-up! We now have protective barriers plus more spacing in between booths & more!! All new HVAC system installed for maximum air flow throughout the restaurant private banquet rooms available

A Fun Place to Eat & Hang Out

49115 Pontiac Trail Wixom, MI 48393, Wixom, MI 48393 | 248-859-2882 wixomstation.com

Dining GUIDE

photo: istock

R O R O UH E OUT F T LO O K LT IE S O F O IA T C N E O P S â&#x20AC;&#x2122;S E IC H O US T H E A R E A . IEW P R EV O P D IS H E S T

LOCAL RESTAURATEURS SINGLE OUT THEIR MENU FAVORITES TO HELP TAKE THE GUESSWORK OUT OF ORDERING YOUR NEXT GREAT MEAL. ENJOY!

DECEMBER 2020 // HOURDETROIT.COM 89

PROMOTIONAL

Dining GUIDE //

S P E C I A LT I E S O F T H E H O U S E

CIALTIE SPE

T H E HOUS

Burrata Crostini Creamy Burrata cheese atop a garlic crostini with a sunflower seed pesto and our one-of-a-kind tomato jam, dressed with a balsamic drizzle.

BAR VERONA

9 0 HOURDETROIT.COM // DECEMBER 2020

WASHINGTON TOWNSHIP 586-473-0700 COMMERCE TOWNSHIP 248-387-5400 BARVERONA.COM VERONA BY FABIO VIVIANI SHELBY TOWNSHIP 586-473-0200 VERONASHELBY.COM

PROMOTIONAL

S P E C I A LT I E S O F T H E H O U S E //

CIALTIE SPE

Dining GUIDE

T H E HOUS

Pasta Fruitti Di Mare

DA FRANCESCOâ&#x20AC;&#x2122;S RISTORANTE + BAR 49521 VAN DYKE AVE., SHELBY TWP., MI 48317

Jumbo gulf shrimp, scallops, calamari, and clams sauteed in olive oil and garlic, finished in a San Marzano tomato sauce and tossed with fettuccini pasta.

586-731-7544

DAFRANCESCOS.COM

DECEMBER 2020 // HOURDETROIT.COM 9 1

PROMOTIONAL

Dining GUIDE //

S P E C I A LT I E S O F T H E H O U S E

CIALTIE SPE

Smoked Beef Short Rib

T H E HOUS

Smoked Beef Short Rib with cornbread and natural sauce reduction.

DIRTY DOG JAZZ CAFE 97 KERCHEVAL AVE., GROSSE POINTE FARMS, MI 48236

92 HOURDETROIT.COM // DECEMBER 2020

313-882-5299

DIRTYDOGJAZZ.COM

PROMOTIONAL

S P E C I A LT I E S O F T H E H O U S E //

CIALTIE SPE

Dining GUIDE

T H E HOUS

Hand-Cut New York Strip Twelve ounces of Choice Braveheart Black Angus BeefÂ®, topped with seasoned butter and served with a choice of two house-made sides. Upgrade and add a Shrimp Scampi premium topping.

SEDONA TAPHOUSE 198 E. BIG BEAVER RD., TROY, MI 48083

248-422-6167

SEDONATAPHOUSE.COM/LOCATIONS/TROY-MI/

DECEMBER 2020 // HOURDETROIT.COM 93

A Meal With A View At Portofino, our waterfront location offers spectacular panoramic views of the Detroit skyline, with dockside dining in the summer and gorgeous ice floes as winter sets in.

Serving the finest cuisine – from seafood and steaks, to pastas and gourmet desserts – we believe our business is built one entrée at a time and that our staff is the most important ingredient.

Weddings, Showers, Birthdays and more. Portofino can accommodate every occasion, from an intimate gathering to celebrations of up to 500 people.

Since 1980 www.portofinoontheriver.com (734) 281-6700 3455 Biddle Avenue | Wyandotte, Michigan 48192

Dining GUIDE

photo: istock

THUMB THROUGH THE BILLS OF FARE AT SOME OF METRO DETROITâ&#x20AC;&#x2122;S TOP RESTAURANTS

DECEMBER 2020 // HOURDETROIT.COM 9 5

Special Advertising Section

59145 Van Dyke Ave, Washington Twp., MI 48094 586-473-0700 500 Loop Rd Commerce Twp., MI 48390 248-387-5400 barverona.com

Starters Fried Calamari & Zucchini Calabria aioli, arrabbiata, charred lemon Bibzi style: sweet & spicy with pepperoncini +2

Antipasti Board Assorted cheeses, cured meats, condiments, grilled bread

Fabio's Meatball Mixed greens, ricotta salata

Beef Carpaccio (GF) Radish, arugula, tear drop peppers, truffle honey, parmesan

Burrata Crostini

Verona by Fabio Viviani 50741 Corporate Drive Shelby Twp., MI 48315 586-473-0200 House Specialties Burrata Crostini Half-Roasted Chicken Giuseppe's Pasta

Capacity/Occupancy Washington 105, Commerce 250, Shelby Township 250

Entertainment No

Credit Cards All Major

Attire Casual

Reservations Recommended

Banquet Facilities Yes

Catering Yes

Children’s Menu Yes

Carryout Available Yes

Tomato jam, sunflower seed pesto, garlic crostini

Salads House Salad (GF) Shredded mix, blistered tomato, cucumber, carrots, Italian ranch

Caesar romaine, focaccia croutons, garlic Caesar dressing

Mediterranean(GF) Field greens, roasted peppers, pickled onion, kalamata olives, cucumbers, feta cheese, balsamic dressing

Chopped (GF) Shredded mix, sopressata, provolone, blistered tomatoes, green olive, pepperoncini, green onions, creamy Italian

Classic (GF) Arugula, radicchio, shaved parmesan, red wine vinaigrette

Pizza Bold Pepperoni Tomato sauce, sopressata, Italian chiles, provolone, fresh mozzarella

The Verona Creamy tomato sauce, ham, sausage, pepperoncini, provolone, oven-dried tomato, burrata, green onion, fresh mozzarella

Margherita Fresh mozzarella, oven-dried tomato, fresh basil, provolone, olive oil

Spicy Eggplant Parmesan cream, garlic, pickled red onion, feta, chives, mozzarella, provolone, olive oil

Pasta Giuseppe’s Tomato cream, black truffle, wild mushroom, sausage

Spaghetti Meatball, marinara, ricotta, fresh basil

Fettuccine Bolognese, Alfredo, or marinara

Lasagna Parmesan béchamel, mozzarella, Bolognese sauce

Potato Gnocchi Pesto or truffle cream

Entrees Boneless Short Rib Herb polenta, charred broccolini, burgundy demi-glace

Half-Roasted Chicken (GF) Roasted potatoes, market vegetables, charred lemon

Roasted Salmon Citrus spinach & grape tomato farro risotto

8oz. Filet Mignon (GF) Roasted potatoes, market vegetables, Verona zip

Chicken Marsala Roasted mushrooms, herb-roasted potatoes, garlic spinach

Sides Garlic Spinach (GF) Parmesan Roasted Potatoes (GF) Charred Broccolini, Chile, Lemon (GF) Market Vegetables (GF)

Soups Minestrone Soup of the day See the full menus for each location at: barverona.com All of our locations are tree nut, peanut, and sesame free

Diablo Parmesan cream, caramelized onion, mozzarella, capicola, soppressata, sausage, chile oil, provolone, chives

Wheelchair Access Yes

Liquor Yes

Menu Modern Italian 96 METROPOLITAN DETROIT DINING GUIDE 2021

Menu prices and selections are subject to change.

Special Advertising Section

Starters

and butter and served with basmati rice pilaf.

Crispy Brussels Sprouts 10.25 With agave and sriracha vinaigrette and toasted peanuts. Jumbo Lump Crab Cakes 14.75 With roasted red pepper remoulade. CK Mussels 10.25 Steamed in white wine, garlic, lemon and butter, finished with a splash of ouzo and topped with crispy french fries. Flash Fried Crispy Calamari 11.25 Choice of red pepper or sweet and hot sauce. Shrimp Casalinga 14.75 Flash-fried shrimp tossed with a garlic cream sauce. Smoked Salmon Sandwich 12.75 Open-face on pumpernickel with boursin cheese, capers, diced red onions, chopped eggs, and citronette. Cajun Tenderloin Tips* 13.75 Sautéed with peppers, garlic, red onions and served with béarnaise sauce. Seared Rare Tuna* 13.75 Spicy tea seared with edamame relish, asian slaw, wasabi, and ginger.

Soups Soup of the Day 4.25

French Onion 5.25

New England Clam Chowder 5.25

From The Garden Arugula and Grain Salad with Grilled Salmon 17.75 Baby kale, wasabi peas, sunflower seeds, barley chia seeds, quinoa, and balsamic vinaigrette. CK Cole Slaw 3.75 With French roquefort dressing. City Caesar * * 7.75 Grilled heart of romaine with house Caesar dressing. Iceberg Wedge 7.50 Bacon, tomato, and blue cheese dressing. Harvest Salad 8.25 Mixed greens with dried cherries, granny smith apples, bacon, toasted almonds, vella jack cheese, and honey mustard vinaigrette. Red and Golden Beet Salad 7.75 Arugula, feta cheese, and garlic vinaigrette. Baby Spinach Salad 8.25 With pecan crusted goat cheese and jalapeno mango vinaigrette. Blue Cheese Dressing 1.25. Add Grilled Chicken 6.25 or Grilled Salmon 8.75 to your Baby Spinach, Caesar or Harvest Salad

Today's Fresh Catch Direct from Boston's famous fish house. Foley Fish Company. Available Chargrilled, Blackened, Fire Roasted, Fried or Sautéed Rainbow Trout 21.25

Lake Superior Whitefish 23.25

Eastern Halibut 33.75

Maine Sea Scallops 33.50

Lemon Sole 24.25

Fresh Lake Perch 25.75

Gulf Shrimp 26.75

Atlantic Salmon 25.25

Atlantic Swordfish 33.25

Walleye 27.75

Served with house tossed salad, choice of whipped potatoes or basmati rice and Chef's vegetable selection

Fish and Seafood Specialties Served with house tossed salad and Chef's vegetable selection. Bronzed Swordfish Steak 34.25 Served with a potato croquette, spinach sauté, and candied bacon mango butter. Fire Roasted Eastern Halibut 34.75 With spinach sauté, red beet coulis, basil oil and garlic whipped potatoes. Parmesan Whitefish 25.75 Served with roasted yukon gold potatoes. Fish & Chips 19.25 Beer battered fillet with crispy fries and tartar sauce. Cointreau and Tarragon Glazed Shrimp 27.75 Served with wild rice pilaf. Seared Maine Sea Scallops 34.25 Served with cremini mushroom risotto. Rainbow Trout Amandine 23.25 Butter toasted almonds and parmesan risotto. Sautéed Lemon Sole "Miller Style" 25.75 Sautéed with artichokes, tomatoes and spinach with white wine,

Menu prices and selections are subject to change.

Bourbon Glazed Grilled Atlantic Salmon 27.75 Bourbon, whole grain mustard, and honey glazed, served with wild rice pilaf. Pecan Crusted Walleye 28.75 Served with dried apple and dried cherry butter with whipped potatoes. Grilled Atlantic Salmon 26.75 With orange teriyaki glaze, stir-fried vegetables, and basmati rice pilaf. Fresh Lake Perch 26.75 Sautéed with capers and lemon, and served with basmati rice pilaf. Farm Raised Catfish 24.95 Blackened or cornmeal flash-fried and served with rock shrimp etouffee and basmati rice.

City Kitchen 16844 Kercheval Ave. Grosse Pointe, MI 48230 313-882-6667 city-kitchen.com

From the Grill All grill entrees except Angus Burger served with house-tossed salad and Chef's vegetable selection. Filet of Beef Tenderloin “Angus Beef ” * 37.95 8 oz. steak served with whipped potatoes, asparagus, crispy onions, and zip sauce. NY Strip Steak “Angus Beef ” * 37.95 14 oz. steak served with gratin potatoes, crispy onions, fried brussel sprouts, and zip sauce. Braised Short Ribs 29.95 Served with creamy corn bread, grilled roma tomatoes, cipollini onions, and natural sauce. "Certified Angus Beef" Burger* 11.95 Served with french fries, lettuce, onion, tomato, and pickles

Hours Monday – Thursday: Lunch: 11:30am – 3:30pm Dinner: 5:00pm – 9:30pm Friday: Lunch: 11:30am – 3:30pm Dinner: 5:00pm – 10:00pm Saturday: 5:00pm – 10:00pm Sunday: 4:00pm – 9:00pm

Sautéed Chicken Breast 22.75 Sautéed with mushrooms, sun dried tomatoes, in a rosemary madeira sauce with whipped potatoes.

Happy Hour: Monday – Friday: 4:30pm – 6:30pm

Beef Tenderloin Tournedos’ “Angus Beef ” * 29.75 Served with roasted yukon gold potatoes, asparagus, and béarnaise sauce.

House Specialties

Baby Back Ribs 28.95 Served with french fried potatoes, onions, and natural sauce. Half Slab; 21.95.

Pasta Served with house-tossed salad. Cajun Pasta 25.25 Shrimp, chicken, andouille sausage, onions, peppers, tomatoes, tossed with penne in a cajun tomato cream sauce. Linguine in Clam Sauce 22.25 Chopped tender clams, white wine, olive oil, garlic, and herbs. Short Rib Fettuccine 25.25 Tossed in a light cream sauce with roasted baby carrots, roasted cipollini onions, and cremini mushrooms. Chicken Fettuccine Alfredo 23.50 Chicken and mushrooms tossed in a creamy parmesan sauce.

Light Portion Meals Atlantic Salmon 18.25 Prepared seared, fire roasted or grilled. Ask your server for details. Portabella Mushroom 14.75 Stuffed with spinach, artichoke hearts, peppers, onions, sundried tomatoes, and feta cheese Jumbo Lump Crab Cakes 18.25 Served with basmati rice pilaf and chef's vegetable selection. Fresh Lake Perch 18.75 Served with basmati rice pilaf and chef's vegetable selection. Risotto Napoleon 16.95 Vegetarian risotto layered with sautéed vegetables.

Pizza Individual Size Pizza Prepared in a Wood Fired Oven. Barbequed Chicken 11.75 Sliced chicken, red onions, bacon, and peppers. Margherita 11.50 Tomatoes, fresh mozzarella, basil, and garlic oil. Spinach Artichoke 11.75 Spinach, artichoke hearts, red onion, feta, and mozzarella cheese. Pepperoni and Mushroom 10.75 Pepperoni, mushrooms, and mozzarella cheese blend. Prosciutto 11.75 Fresh mozzarella, prosciutto, and basil.

Jumbo Lump Crab Cakes Shrimp Casalinga Filet of Beef Tenderloin Seared Maine Sea Scallops Fire Roasted Eastern Halibut

Credit Cards All Major

Attire Business Casual

Reservations Yes

Entertainment No

Banquet Facilities Yes

Catering Off-site

Children’s Menu Yes

Wheelchair Access Yes

Liquor Yes

Menu American / Seafood

METROPOLITAN DETROIT DINING GUIDE 2021 97

Special Advertising Section Appetizers Arancini Di Riso........................................................................... $12.95

Breaded Italian rice balls stuffed with ground veal, pork, and sausage, peas, and Italian herbs. Topped with Franco’s famous Bolognese sauce. “A Mafia Classic. It’s to die for!”

Domenic’s Eggplant Stack ......................................................... $12.95

Fresh sliced breaded eggplant layered with fresh tomato, buffalo mozzarella, and basil, then drizzled with a balsamic vinegar reduction.

Da Francesco's Ristorante & Bar 49521 Van Dyke Avenue Shelby Township, MI 48317 586-731-7544 dafrancescos.com Hours Sunday 12pm – 9pm Monday Closed Tuesdsay – Wednesday 11am – 10pm

Fritto Misto .................................................................................. $15.95

Jumbo shrimp, scallops, and calamari steaks lightly dusted in seasoned flour, pan-fried to perfection, topped with diced tri-colored roasted peppers, and drizzled with aioli sauce.

Fried Calamari............................................................................. $12.95

Served with lemon wedges and ammoglio sauce or our lemon butter sauce.

Sausage & Hot Peppers ............................................................. $12.95

Trippa ........................................................................................... $12.95

Fresh trippa simmered in a spicy tomato sauce.

Antipasto Italiano ....................................................................... $20.95

All Major

Attire Business Casual Casual

Reservations Yes

Yes

Catering Off-site

Children’s Menu Yes

Yes

Wheelchair Access Yes

Liquor Yes

Menu Italian

98 METROPOLITAN DETROIT DINING GUIDE 2021

Homemade pasta stuffed with meat, cheese, and Italian herbs, topped with meat sauce and baked with mozzarella cheese. With meat sauce, plain tomato sauce, palomino sauce (a rich creamy tomato sauce), or Alfredo sauce. Tortellini pasta stuffed with ricotta cheese and Italian herbs, and tossed in a creamy tomato sauce with fresh peas.

Chicken Entrées

Organic Free-Range Chicken  All entrées include soup or salad

Charbroiled jumbo shrimp and tender calamari over our famous octopus salad. Serves two.

Pollo Pisano ................................................................................ $18.95

Fresh sliced tomato and fresh sliced buffalo mozzarella topped with olive oil, basil, and balsamic vinegar.

Pollo Piccante ............................................................................ $18.95

Marinated Octopus Seafood Platter ......................................... $21.95

Mozzarella Caprese .................................................................... $12.95 Eggplant Diavola ......................................................................... $13.95

Fresh breaded eggplant layered with rock shrimp, then sautéed with chopped tomatoes in a white wine cream tomato sauce with a pinch of hot crushed pepper.

Soup and Salad

Zuppa Del Giorno (Soup of the Day).......................................... $4.75

Bowl of today’s soup made from scratch.

Chopped mixed green salad with mozzarella cheese, Genoa salami, ham, tomatoes, cucumbers, red onion, and olives tossed with our house-made Italian vinaigrette. Chopped greens with cucumber, tomatoes, red onion, black olives, feta cheese and julienned chargrilled chicken breast with our own traditional Italian dressing. Substitute grilled shrimp, + $6. Substitute grilled or blackened salmon, + $8.

Caesar Salad ............................................................................... $14.95

Classic Caesar with crisp romaine and our special dressing tossed with croutons and parmesan cheese. With grilled chicken, + $3.50. With grilled shrimp, + $6.. With grilled or blackened salmon, + $8. Tomato, red onions, chopped celery, olives, and cucumbers marinated with olive oil and Italian herbs.

Francesco’s Specialties

All pasta entrées include soup or salad

Mamma’s Pasta (The Best in Town) ........................................ $16.95

Breaded tender chicken breast medallions topped with jumbo shrimp sautéed in a lemon white wine cream sauce, with a side of pasta. Tender chicken breast medallions sautéed with wild mushrooms and prosciutto in a sherry wine light cream sauce, with a side of pasta. Tender chicken breast medallions sautéed with fresh sliced mushrooms in a white wine lemon butter sauce, with a side of pasta.

Pollo Mamma Assunta .............................................................. $18.95

Tender chicken breast medallions sautéed with artichokes and fresh sliced mushrooms with a white wine lemon butter sauce, with a side of pasta.

Pollo Florentine .......................................................................... $18.95

Tender chicken breast medallions sautéed in oil, garlic, and Italian herbs, with spinach and fresh sliced mushrooms in a light wine parmesan cream sauce, with a side of pasta.

Pollo Parmigiana ......................................................................... $18.95

Breaded chicken breast cutlets topped with homemade meat sauce and baked with mozzarella cheese, with a side of pasta.

Pollo Marsala .............................................................................. $18.95

Tender chicken breast medallions sautéed with fresh sliced mushrooms and marsala wine, with a side of pasta.

Pollo Alla Vodka .......................................................................... $18.95

Tender chicken breast medallions sautéed with fresh sliced mushrooms, prosciutto, and scallions, flambéed with vodka in a tomato Fontinella cheese cream sauce with a side of pasta.

Franco Pollo ................................................................................ $18.95

Tender chicken breast medallions sautéed with green peppers, onions, and fresh sliced mushrooms in a light sherry sauce, with a side of pasta.

Meat and Fish

All entrées include soup or salad

Vitello Parmigiana ...................................................................... $22.95

Breaded tender veal cutlet topped with homemade meat sauce and baked with mozzarella cheese, with a side of pasta.

Rigatoni pasta topped with our famous meat sauce or plain tomato basil sauce. With Mamma’s homemade meatballs, + $3.95.

Vitello Piccante .......................................................................... $22.95

A hearty meat sauce with ground sausage and veal, a touch of cream, and fresh peas tossed with fettuccini pasta.

Vitello Siciliano Con Peperoni ................................................... $22.95

Prosciutto, ground Italian sausage, chopped mushrooms, peas, and pinch crushed hot pepper in our famous meat sauce with Italian cheeses tossed with rigatoni pasta.

Vitello Marsala ........................................................................... $22.95

Fettuccini Bolognese Con Piselli (Franco’s Classic) ................$17.95

Rigatoni Alla Domenico ............................................................. $18.95

Penne Salmone Alla Vodka ....................................................... $19.95

Tender veal medallions sautéed with fresh sliced mushrooms in a white wine lemon butter sauce, with a side of pasta. Breaded veal medallions pan-fried and topped with marinated sautéed roasted red peppers, with a side of pasta. Tender veal medallions sautéed with fresh sliced mushrooms in a marsala wine sauce, with a side of pasta.

Vitello Di Bosco .......................................................................... $22.95

Tender chunks of Norwegian salmon, jumbo shrimp, and fresh peas flambéed with vodka in a mascarpone cheese tomato cream sauce tossed with penne pasta and parmesan cheese.

Vitello Casa Blanca .................................................................... $25.95

Prepared in imported cheeses. With charbroiled julienned chicken breast, + $3.50. With sautéed shrimp, + $6.00. With grilled or blackened salmon, + $8.

Domenic’s Filet Mignon* ........................................................... $33.95

Fettuccini Alfredo ....................................................................... $16.95

Large pasta pillows filled with ground veal or ricotta cheese topped with your choice of Francesco’s meat sauce or tomato sauce.

Casalinga ..................................................................................... $18.95

Penne pasta tossed with our famous meat sauce, topped with ground Italian sausage and baked with mozzarella cheese.

Penne Con Vedura Carrettiera ...................................................$17.95

Mixed garden vegetables sautéed in oil and garlic with fresh tomatoes and basil over penne pasta.

Eggplant Parmigiana ..................................................................$17.95

Breaded eggplant topped with homemade meat or plain sauce and baked with mozzarella cheese, with side of pasta.

Pasta Soprano (Tony’s Favorite!) ............................................. $18.95

Tender pieces of chicken breast sautéed with baby spinach, Kalamata olives, hot peppers, garlic chips, and olive oil tossed with penne pasta and shaved asiago cheese.

Pasta Fruitti Di Mare .................................................................. $22.95

Carryout Avaliable

Francesco’s Cannelloni ..............................................................$17.95

Pollo Caruso ............................................................................... $22.95

Ravioli Con Sugo ........................................................................ $18.95

Banquet Facilities

Homemade pasta stuffed with ricotta and parmesan cheese, Italian herbs, topped with tomato basil sauce, and baked with fresh mozzarella cheese.

Parma prosciutto, calabrese salamini, genoa salami, Italian cheeses, roasted red peppers, Italian olives, and artichoke hearts. Serves two.

Insalata Rossa (Red Tomato Salad) ..........................................$11.95

Credit Cards

Manicotti .....................................................................................$17.95

Tortellini Palomino Con Piselli ...................................................$17.95

Francesco’s Chopped Salad ...................................................... $14.95

Yes

Homemade saffron ravioli stuffed with fresh lobster meat, mascarpone cheese, and Italian herbs. Topped with sautéed jumbo shrimp in a lobster tomato cream sauce.

Handmade meatballs topped with our tomato basil sauce, baked with buffalo mozzarella cheese, and finished with a basil pesto drizzle.

Mamma’s Meatballs $11.95

Saturday 12pm - 12am

Entertainment

Homemade pasta layered with ricotta cheese, ground sausage and veal, meat sauce, mozzarella, and parmesan cheese.

Lobster Ravioli ........................................................................... $21.95

Gnocchi (Homemade) ................................................................$17.95

Thursday - Friday 11am – 12am

300

All entrées include soup or salad

Mamma’s Lasagna .....................................................................$17.95

Hungarian hot and mild peppers sautéed with homemade Italian sausage and sliced potatoes in olive oil and garlic.

Italian Chopped Salad ................................................................ $14.95

Capacity/Occupancy

Homemade Pasta Specialties

Jumbo shrimp, scallops, calamari, and clams sautéed in Francesco’s marinara sauce tossed with fettuccini pasta.

Seafood Fettuccini ..................................................................... $20.95

Tender veal medallions sautéed with wild mushrooms and spinach in a Barolo wine sauce, topped with roasted pine nuts, with a side of pasta. Tender veal medallions sautéed with jumbo shrimp, baby spinach, roasted red peppers, and artichoke hearts in a white wine lemon sauce, with a side of pasta. 8-ounce center cut choice filet mignon charbroiled to perfection and topped with sautéed mushrooms in a red wine demi-glaze and served with roasted red skin potatoes.

Lamb Chops Al Forno ........................................................... Market Price

Fresh lamb chops seasoned and grilled to perfection and served with roasted red skin potatoes sautéed with hickory smoked bacon and baby spinach.

Steak Da Francesco* ................................................................ $26.95

Two thick center cut choice New York steaks charbroiled and topped with olive oil, garlic, and fresh oregano, and served with roasted red skin potatoes.

Steak Siciliano* ......................................................................... $26.95

Breaded center cut choice New York steak broiled and served with a side of ammoglio sauce and roasted red skin potatoes.

Bistecca New York Style* ......................................................... $26.95

Center cut choice New York steak charbroiled to perfection and served with roasted red skin potatoes.

Salmone di Scampi ..................................................................... 23.95

Fresh salmon filet charbroiled and topped with sautéed jumbo shrimp in oil and garlic, with sun-dried tomatoes and scallions in a white wine lemon butter sauce with Chef’s choice vegetable.

Traverse City Salmon ................................................................ $21.95

Chopped jumbo shrimp and scallops sautéed with onions and sweet red pepper in a sherry cream wine sauce, tossed with fettuccini pasta and finished with toasted Italian breadcrumbs.

Jumbo Shrimp Scampi .............................................................. $21.95

Jumbo shrimp, lobster meat, and scallops sautéed in a white wine, lobster tomato cream sauce, and tossed with penne pasta and parmesan cheese.

Shrimp Cremosi ........................................................................ $21.95

A classic prepared with your choice of a red tomato sauce or an oil, garlic, and butter sauce.

Perch Lemone ........................................................................... $20.95

Penne Di Mare ............................................................................ $21.95 Linguini with Clam Sauce (Red or White) ................................ $19.95

Seafood Putanesca .................................................................... $22.95

Jumbo shrimp, sea scallops, and chopped clams sautéed with baby spinach, diced tomatoes, julienned sweet peppers, Kalamata olives, and capers in a fresh garlic and oil sauce, tossed with spaghetti pasta and parmigiana Reggiano cheese.

Fresh salmon filet charbroiled and topped with Traverse City sun-dried cherries and walnuts in a port wine demi-glaze with Chef’s choice vegetable. Jumbo shrimp in a lemon butter sauce laced with a splash of wine, with Chef’s choice vegetable. Breaded jumbo shrimp topped with a white wine caper garlic lemon cream sauce and served over capellini pasta. Fresh perch lightly breaded and topped with a delicious lemon butter sauce with Chef’s choice vegetable.

Parmigiana Encrusted Pickerel ................................................ $21.95

Fresh pickerel encrusted with Italian parmigiana breadcrumbs, topped with a lemon cream sauce and served with Chef’s choice vegetable. *Cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Most menu items can be prepared gluten-free. ASK YOUR SERVER for our gluten-free menu. Menu prices and selections are subject to change.

Special Advertising Section

Starters

Main

Bacon Cheeseburger Lollipops 10 Tenderloin and smoked bacon meatballs, aged cheddar, ketchup mustard glaze, toasted panko breadcrumbs, Dijon aioli.

Crab Cakes 14 Jumbo lump crab, lemon mustard sauce, arugula, capers.

Spicy Shrimp Pico 12 Cajun seasoned shrimp, mango mustard sauce, strawberry habanero salsa, citrus.

Artisan Cheese 15 Chef selection of cheese, balsamic strawberry, local honeycomb, pecans, water crackers.

French Onion Soup 11 12 hour golden onion floss, Bell’s Two Hearted Ale, beef bone broth, three cheese gratin.

Chicken and Waffles 17 Fried chicken thigh, mustard syrup. With breast, 21.

Roast Salmon Filet 28 Duck fat poached local fingerling potatoes, roasted baby beets, cream onion soubise, brown butter, smoked bacon lardons, shaved fennel.

Vegetarian 18 Marinated tofu schnitzel, tomato basil sauce, eggplant, mixed grain sauté, ratatouille, parmesan roasted tomatoes.

Duck Fettuccini 26 House herb fettuccini, duck confit, grilled swiss char, sun dried tomatoes, foie gras porcini duxelles butter, Caramelized, cippolini onions.

Filet Mignon 39

Duck Fat Fries 9 Served with malt mayonnaise & spicy ketchup.

Garlic sautéed calamari 12 Garlic, red chilis, parsley, tomato, capers, lemon, served with grilled baguette.

Prime Sirloin Steak Toast 13 Shaved rare prime sirloin, avocado hummus, Maytag blue, grilled sour dough, potato shoestrings with herbs.

Soup and Salads

7oz certified Angus Reserve filet, duchess potatoes with beef fat presented in roasted bone, demi-glace. port syrup, trumpet mushrooms.

American Wagyu Burger 23 House grind Wagyu blend, Grana Padano tomato gratin, brioche bun, arugula, picked onions, duck fat fries.

Beef Short Rib 28 Applewood smoked, cornbread, roasted carrots, natural sauce, celery root slaw.

Duroc Pork 25

Smoked Tomato 6 Served with brie toast.

Herb crusted pork loin chops, Applewood smoked sweet potato puree, caramelized apple demi-glace, brussels.

Scallops 32

Sausage Kale 7

Sweet mashed potatoes, brussels, Dijon beurre blanc.

Spinach Salad 12 Smoked bacon, strawberries, mandarin oranges, mustard honey balsamic, parmesan, toasted pecans.

Chopped Salad 13 Garbanzo beans, smoked bacon, red onion, cucumber, egg, tomato, bleu cheese, tear drop peppers, Hudson dressing.

Caesar Salad 10 Romaine, parmesan, croutons, roasted peppers.

Add Choice of Protein For Entrée Salad Salmon 13 Shrimp 10

All main courses come with tomato soup or side house salad.

Chicken Breast 7 Sirloin Steak Medallions 11

Features Lobster Gnocchi 29 Herb crusted lobster, parmesan crème, house gnocchi, brown butter with sage, saffron broth, buttered peas, salmon roe.

Meatballs al Forno 19 Provimi veal, pork and beef, polenta, tomato basil sauce, broccolini.

Michigan Walleye 27 Oven roast, garlic spinach with sun dried tomatoes, fine herb butter.

Dessert Chocolate Lava Cake 7 Molten center, vanilla ice cream, berries.

Pecan Pie 10 House-made sour cream ice cream, caramel sauce.

Bread Pudding 8 Custard, dried fruit, crème anglaise.

“Ask your server about items that can be cooked to order. Consuming raw or undercooked egg, seafood, meat or poultry may increase your risk of food borne illness.”

Dirty Dog Jazz Café 97 Kercheval Avenue Grosse Pointe Farms MI 48236 313-882-5299 dirtydogjazz.com Hours Sunday – Monday Closed Tuesday - Friday 11:30a.m. – 8:30p.m. Saturday 6p.m. – 11p.m.

House Specialties Roasted Salmon Filet Chicken & Waffles American Wagyu Burger

Capacity/Occupancy 68

Entertainment Yes

Credit Cards All Major

Attire Casual

Reservations Yes

Banquet Facilities Yes

Catering Yes

Children’s Menu Yes

Carryout Available Yes

Wheelchair Access Yes

Liquor Yes

Menu American Menu prices and selections are subject to change.

METROPOLITAN DETROIT DINING GUIDE 2021 99

Special Advertising Section

Hungarian Rhapsody

Appetizers

14315 Northline, Rd.

Shrimp cocktail $8.95

Southgate, MI 48195

Hortobagyi palacsinta $5.50

734-283-9622

Korozott $3.95

therhapsodyrestaurant.com

Stuffed mushroom caps $4.50 W/feta cheese and bacon — lightly breaded

Hours Tuesday – Saturday 11 a.m. – 9:30 p.m. Sunday 11:30 a.m. – 7:30p.m.

House Specialties Chicken Paprikas Hungarian Gulyas Stuffed Cabbage

Entertainment No

Credit Cards All Major

Attire Casual

Reservations Yes, 6 or more

Banquet Facilities Yes

Catering On-site & off-site

Children’s Menu Yes

Mixed hungarian hors d’oeuvres $6.95 Salami, kolbasz, and korozott

Hungarian Specialties

Noodles Turos teszta $9.50 Homemade noodles with cottage cheese and bacon

Kaposztas teszta $9.50 Sautéed cabbage and homemade noodles

Fettuccini “Rhapsody” With mushroom and cream sauce . . . $12.95 With chicken breast . . . . . . . . . . . . $15.95 With shrimp . . . . . . . . . . . . . . . . . $18.95

Seafood

Chicken paprikas with dumplings $13.95

Broiled orange roughy $18.50

Stuffed cabbage $13.95

Shrimp Budapest $19.95

Breaded pork chops $15.50 Two center cut pork chops with light breading

Veal paprikas $19.95 Cubed veal in sour cream and paprikas sauce, Served with dumplings

Hungarian goulash $13.95 Served in kettle with palacsinta for dessert

Grilled pork chops $15.50 Two center cut pork chops, grilled and served with lecso (hot and spicy or mild)

Sautéed shrimp on a bed of rice topped with our own Budapest sauce Pickerel, — pan fried Hungarian style, served with “turos teszta” . . . . . . . . . . . . . $16.95

Broiled salmon $17.95 Breaded shrimp $19.95

Beverages Soft drinks, coffee, hot chocolate, tea, milk Full bar service

Boneless chicken breast parizsi $15.95 Boneless, skinless chicken breast in egg batter and sautéed

* Transylvanian wooden platter $22.95/per

Assorted homemade desserts Ask your server to see our dessert tray

Combination of fine tastes — for 2 or more

Hungarian combination plate $17.95 Chicken paprikas, stuffed cabbage, and breaded pork chop

Veal Specialties

Cucumber salad with sour cream (instead of tossed salad — $2.00 extra)

*All entrées include salad, bread, and butter

Wiener schnitzel $20.95 Veal magyarvary $22.95 Sautéed veal cutlet with mushroom and sour cream sauce, ham, and cheese

Carryout Available Yes

Wheelchair Access Yes

Liquor Yes

Menu Hungarian

International broiled dishes * Steak Budapest $21.95 New York strip broiled to perfection, topped with bacon, onion, green pepper and mushroom sauce

* New York strip steak — 12 oz. $20.95 (House cut also available)

* Tournado of beef tenderloin $22.95 Two beef medallions served with shallot — demi-glace

* Filet mignon $22.95 8 oz. filet broiled to perfection

* Steak and shrimp Budapest style $22.95 Petite filet with sautéed shrimp served on a bed of rice with our own Budapest sauce

100 METROPOLITAN DETROIT DINING GUIDE 2021

Menu prices and selections are subject to change.

Special Advertising Section Starters

House Made Soup New England Clam Chowder Edamame

Handhelds All burgers served with choice of side. Add cherry-wood bacon. Gluten-free bun available. STH Burger

1/2 lb., Wagyu beef*, pepper jack cheese, Jicama slaw, sweet chile glaze, toasted potato bun. GFO

Steamed and tossed in smoked sea salt. GF HH V+

Truffle Fries

Shoestring potatoes, truffle oil, sea salt, parmesan. garlic lemon aioli. GF

Australian "Kobe Beef" Sliders

Wagyu beef, Vermont cheddar, house made sauce, caramelized onions with greens.

Goat Cheese + Tomato Jam Bruschetta

Fresh basil, tomato jam, goat cheese, lemon butter drizzle. V

South Rim Shrimp Flatbread

Stuffed with four different cheeses, bacon wrapped, red peppers, chilled lime cilantro sauce. Hot and spicy. GF

Hangover Burger

Tortillas, cheddar cheese, fresh pico, jalapeños, black bean salsa, cilantro, sour cream. GF

Prime Rib Sandwich

Crab meat, melted cheese, remoulade. GFO

Margherita Flatbread

Hand crafted. with avocado, red onion, tomato, lime, jalapeños, cilantro., Served with corn tortilla chips. GF V+

Cheeseburger

House made hummus with tomatoes, olives, cucumbers, artichokes, pickled shallots, feta. Served with toasted flatbread wedges. GFO HH VO+

Acapulco Fish Tacos

Desert Fire Jalapeños

Shrimp, mozzarella, parmesan, fresh pico, avocado, cilantro. GFO 1/2 lb, Wagyu beef*, American cheese, bacon, over easy egg*, house made sauce, caramelized onions, toasted potato bun. GFO

Chicken + Black Bean Tostada

Sautéed mushrooms, caramelized onions, fontina cheese, horseradish sauce, toasted artisan roll. Served with greens. GFO

Canyon Crab Flatbread 10.9 Guacamole

Mediterranean Hummus Platter Spicy Thai Shrimp

Large shrimp, green beans, Napa cabbage, sautéed in a savory Thai sauce. GF HH

Southwest Roasted Wings

About a pound, roasted and smoky with just the right amount of kick. Served with ranch and celery. GF

Fresh basil, olive oil, garlic, tomato, fresh mozzarella, parmesan, balsamic reduction glaze. GFO V 1/3 lb., Wagyu beef*, Romaine, tomato, red onion, pickles, choice of cheese. Toasted potato bun. GFO Broiled mahi mahi, sautéed onions, avocado, pineapple mango salsa, chimi aioli. Served with greens. GFO

BBQ Chicken Flatbread

Chicken, BBQ sauce, melted mozzarella, red onion. GFO

The Beyond Burger

Plant-based veggie burger, American cheese, greens, tomato, red onion, house-made sauce. Toasted potato bun. GFO, VO+

Steamed Shrimp 1/2 lb | 1 lb

Old Bay, house made cocktail sauce, horseradish. GF HH

Southwest Steak Tacos

Large shrimp, green beans, napa cabbage, sautéed in a savory Thai sauce. GF HH

Italiano Flatbread

Spicy Thai Shrimp

Southwest Roasted Wings

About a pound, roasted and smoky with just the right amount of kick. Ranch and celery. GF

Steamed Shrimp 1/2 lb | 1 lb 2

Old Bay, house made cocktail sauce, horseradish. GF HH Greens Add chicken or shrimp, steak* Sedona House

Organic greens, tomatoes, heart of palm, red onion. house-made balsamic vinaigrette. GF HH V+ | Add feta or goat cheese

Caesar

Romaine hearts, parmesan, croutons. house made Caesar dressing. GFO

Gorgonzola Chopped

Chopped lettuces, red onion, walnuts, tomatoes, dried cranberries, warm bacon, gorgonzola crumbles. House made gorgonzola dressing. GF

Tomato Burrata

Creamy mozzarelaa burrata, fresh tomatoes, basil, onion, balsamic glaze, grilled garlic croutons. GFO V

Julie"s Farmer

Organic greens, tomatoes, goat cheese, walnuts, dried cranberries, green apple. House made balsamic vinaigrette. GFO HH VO

Salmon* Asparagus

Organic, certified sustainable Norwegian salmon, organic greens, asparagus, feta, walnuts, tomatoes, dried cranberries. House-made lemon balsamic vinaigrette. GF Simply Wood-Fired Toppings for fish include: herb butter, pineapple mango salsa (HH), chimichurri (HH), lemon butter or lemon basil butter.premium sides Hand-Cut Filet Mignon*

7 oz. Choice Braveheart Black Angus Beef®, topped with seasoned butter. Choice of two house-made sides. GF

Hand Cut NY Strip

Italian fennel sausage, mozzarella, parmesan, fresh basil. GFO

Devils Canyon Flatbread

House-made white cheese sauce, andouille sausage, bacon, green onion. Side of Sriracha. GFO Premium Toppings Marsala** Citrus Tomato Garlic Sauce with Feta Jumbo Lump Crab Cake Sautéed Mushrooms

Wild Man Sauce Shrimp Scampi Sautéed Onions Seared Shrimp

Garlic Whipped Potatoes Roasted Brussels Sprouts Fruit Shoestring French Fries

Mexican Street Corn Steamed Broccoli Sweet Potato Fries Grilled Asparagus

Sides

Wines

House, Chardonnay, Pinot Grigio, Pinot Noir, Cabernet Sauvignon, White Zinfandel

White

Ruffino Moscato d"Asti, Piedmont, Italy Banfi "Le Rime" Pinot Grigio, Tuscany, Italy Santa Margherita Pinot Grigio, Alto-Adige, Italy 10 Span Pinot Gris, Monterey, Calif. Chateau Ste. Michelle Dry Riesling, Columbia Valley, Washington 13 Celsius Sauvignon Blanc, Marlborough, New Zealand Mer Soleil "Silver"" Chardonnay, Monterey, Calif. Hess Select Chardonnay, Monterey, Calif.

Red

Meiomi Pinot Noir, Central Coast, Calif. Dona Paula Malbec, Mendoza, Argentina 14 Hands Merlot, Columbia Valley, Calif. Louis Martini Cabernet Sauvignon, Sonoma, Calif. "Decoy" by Duckhorn Cabernet Sauvignon, Sonoma, Calif. Caymus "Conundrum" Red Blend litre, Napa Valley, Calif. Terra d"Oro Zinfandel, Calif.

12 oz, Choice Braveheart Black Angus Beef®. Topped with seasoned butter. Choice of two house made sides. GF

Rosé

8 oz. USDA Choice. Choice of two house made sides. GF

Sparkling

Black Angus Flat Iron Steak* Grilled Chicken

8 oz., BBQ. Choice of two house-made sides. GF HH

Norwegian Salmon*

Organic, certified sustainable, fresh caught. Grilled with choice of topping and two house-made sides. GF House Specialties Antibiotic-free, hormone-free, cage-free poultry. Organic, sustainable, antibiotic-free salmon. Braveheart Black Angus Beef®. Chicken Marsala

8 oz., topped with our housemade Marsala sauce and sautéed portabella mushrooms. Severed with garlic whipped potatoes and steamed broccoli.

Chuckawalla Chicken

Brut Rosé Cuvee Mousseux Split, Monterey, Calif. Chateau de Campuget Rosé, Costieres de Nimes, France Avissi Split, Calif. Chandon Brut, Calif.

Wines of Interest

Cocktails Fresh squeezed juice, fresh herbs, hand crafted Sedona Red Sangria

Sweet + bold. Red wine, brandy, fresh juices

Sedona White Sangria

8 oz., Topped with melted fontina cheese and a gorgonzola cream and mushroom sauce. Served over garlic mashed potatoes and steamed broccoli.

Effen Cucumber Vodka

Smoky BBQ Beef Short Rib

Slow roasted, wood grilled Angus beef short rib, with smoky BBQ sauce. Served with Jicama slaw and garlic whipped potatoes.

Bourbon Salmon

Bright + citrusy, White wine, fresh juices Clean + herbaceous

Clean + spicy. Russian Standard Vodka, Fever Tree ginger beer, lime

Prickly Pear Margarita

Sweet + citrusy Exotico Reposado, orange liqueur, prickly pear, fresh juices.

Two 4 oz. "no filler" jumbo lump crab cakes with house-made remoulade. Served with garlic whipped potatoes and Mexican street corn. GF

Bulleit Bourbon

Crab-Stuffed Shrimp

Large shrimp stuffed with jumbo lump crab meat, fresh spinach, and lemon butter, and served with garlic whipped potatoes. GF

Walleye Picatta

Lightly breaded and pan-seared, topped with lemon caper butter. Served with garlic whipped potatoes and grilled asparagus. Pasta Gluten-free upon request. Vegetarian options available. Grilled Chicken Alfredo

Grilled chicken over fettuccine, creamy Alfredo sauce with mushrooms.

Devil"s Pass

Grilled Chicken Alfredo. Grilled chicken over fettuccine, creamy alfredo sauce with mushrooms.

French Quarter

Andouille sausage, shrimp, and sautéed mushrooms over fettuccine tossed in a slightly spicy alfredo sauce. All kids" meals include a beverage.

Mac-N-Cheese

Penne pasta in a creamy cheese sauce. GFO V

Kid Steak*

USDA Choice Flat Iron. Choice of side. GF

Kid Chicken

Grilled. Choice of side. GF HH

Cheese Pizza

Flatbread cheese pizza. GFO V

Crispy Chicken Tenders

Hours Sunday 11a.m. – 10p.m. Monday–Thursday 11a.m. – 11:30p.m. Friday 11p.m. – 12:30a.m. Saturday 10a.m. – 12:30p.m.

House Specialties Hand-Cut Filet Mignon Crab-Stuffed Shrimp Sedona Crab Cakes

Capacity/Occupancy 105

Entertainment No

Credit Cards All Major

Attire Casual

Reservations Yes

Yes

St. Germain, fresh basil, juices

Moscow Mule

El Patron Margarita

198 E Big Beaver Rd Troy, MI 48083 248-422-6167 sedonataphouse.com

Catering

Xique-Xique

Organic, certified sustainable, fresh caught, topped with house-made bourbon glaze. Served with garlic whipped potatoes and steamed broccoli.

Sedona Crab Cakes

La Marca Prosecco, Treviso, Italy Veuve Cliquot Brut, Champagne, France

Stags Leap Winery Chardonnay, Napa Valley, Calif. "Migration" Pinot Noir by Duckhorn, Russian River Valley, Calif. Orin Swift "The Prisoner" Red Blend, Napa Valley, Calif. Orin Swift "Palermo" Cabernet Sauvignon, Napa Valley, Calif. Caymus Cabernet Sauvignon, Napa Valley, Calif.

8 oz., topped with melted goat cheese, sun-dried tomatoes, and a citrus garlic sauce. Served with garlic whipped potatoes and grilled asparagus. GF

Wild Man Chicken

Kids

Seasoned tender steak, black bean salsa, sautéed onions, chipotle aioli, cheddar cheese, fresh pico, cilantro. Served with greens. GFO

Sedona Taphouse

Smooth + citrusy. Patron, fresh juices, Grand Marnier float

Classic Old Fashioned

Bold + smooth.

Children’s Menu Yes

Carryout Available

Angostura bitters, Luxardo cherry

Classic Manhattan

B.old + bitter. Bulleit Rye, Carpano Antica, bitters, Luxardo cherry

Pomegranate Blueberry

Sweet + fruity. Stoli Blueberry, blood orange, POM juice.

Havana Coconut

Sweet + Tropical. Malibu Coconut Rum, Maraschino Cherry liqueur, pineapple, lime.

Yes

Wheelchair Access

The Sedona

Yes

Dirty Goose

Liquor

Clean + bright. Our signature martini! Bombay Sapphire, St. Germain, fresh lemon, lime juice.

Bold + briney. Grey Goose dirty martini, gorgonzola bleu cheese stuffed olives. Beverages Coca-Cola products Craft sodas

Mighty Leaf teas

Aqua Panna

San Pellegrino

Ask your server for today"s selection. 800ml, Still

French press coffee

800ml, Sparkling

Yes

Menu American

Spirit-Free Add vodka to any spirit-free drink. Cactus Lemonade

Sweet + bright. Prickly pear, pineapple, lemonade.

Strawberry Basil Refresher

Fresh strawberries, basil, lemonade.

Three hand-cut, buttermilk-breaded chicken tenders, with honey mustard. Choice of side.

Menu prices and selections are subject to change.

METROPOLITAN DETROIT DINING GUIDE 2021 101

Special Advertising Section

Small Plates

Chops & Ribs

Steak Bites*

Lamb Chops*

Served with pita points. $12

Steakhouse22 48900 Van Dyke Ave. Shelby Twp., MI 48317 586-731-3900 steakhouse22.net Hours

Escargot Garlic, onions, burgundy wine, and herbed butter baked to order and topped with flaky crust. $11

Bacon Jam Scallops Served over bacon infused polenta. $12

Smoked Salmon Served with dill sauce and old fashioned crackers. $12

Saganaki Flaming Cheese Served with pita points. $10

Monday Closed

Wings

Tuesday – Thursday 11 a.m. – 10 p.m.

Fried Brussel Sprouts

Friday 11 a.m. – 11 p.m. Saturday 12 p.m. – 11 p.m. Sunday 12 p.m.– 9 p.m.

House Specialties 22 oz Cowboy Steak Pan-Fried Perch Filet Mignon

Capacity/Occupancy 280

Entertainment No

Credit Cards Visa Mastercard Discover American Express

Attire Casual

Reservations Yes

Banquet Facilities Yes

Children’s Menu Yes

Carryout Available Yes

Wheelchair Access Yes

Liquor Yes

Menu American

102 METROPOLITAN DETROIT DINING GUIDE 2021

6 BBQ or Buffalo. $10 With walnuts, bleu cheese and drizzled with a balsamic glaze. $12

Ka-Bang Shrimp Lightly tempura battered and fried, tossed in a sweet and spicy Asian chili sauce. $11

Calamari Served over a lemon caper sauce. $10

Spinach & Artichoke Dip Baked with mozzarella cheese and served with pita points. $10

Stuffed Mushroom Caps Shrimp and crab stuffing topped with provolone cheese and baked. $11

Oysters Rockefeller 6 oysters on the half shell, with creamy spinach and bacon sauce baked with Romano cheese. $15

Tuna Avocado* Seared, cubed ahi tuna with tomato and avocado, drizzled with chipotle aioli sauce. $16

Steak All steaks are topped with a mushroom cap. Hand cut hormone free choice angus beef

Filet Mignon* The finest cut of beef by far. 6oz; $23. 9oz; $29.

Rib Eye* 14oz with a perfect amount of marbled and rich in flavor. $24

New York Strip* 12oz thick and tender broiled to perfection. $22

Top Sirloin* 10oz lean and firm textured with rich flavor. $17

New Zealand baby lamp chops served with sautéed artichoke hearts, mushrooms and a touch of lemon 3 chops; $30. 5 chops; $42

Thick Cut Pork Chops* Hormone free. Young west Virginian center cut pork chops seasoned with our own spices and charbroiled to perfection. One 12oz chop; $16. Two 12oz chops; $21

Baby Back BBQ Ribs Topped with award winning sauce 1/2 slab; $18. Full slab; $22

Seafood Whiskey Salmon Cold-water Canadian salmon broiled with a whiskey bourbon glaze. $19

Perch (o trans fat oil) Lightly breaded and deep fried or floured and panfried. $18

Frog Legs (o trans fat oil) Lightly breaded and deep fried or pan-fried with minced garlic (roadhouse style). $17

Shrimp Scampi Broiled on a skewer with garlic and butter and served with broiled tomato on rice. $19

Fish & Chips (o trans fat oil) Batter dipped Iceland cod filets. $16

Cold Water Lobster Tail 2 - 5oz tails; market price

Pasta & Favorites Hormone free chicken

Chicken Marsala Medallions of chicken sautéed with mushrooms, garlic in a marsala wine sauce. Topped with scallions and served with rice. $16

Chicken Picatta Medallions of chicken sautéed in a light lemon sauce with artichokes and capers. $16

Parmesan Crusted Chicken Breast Italian breaded chicken breast topped with a wild mushroom cream sauce. Served over rice pilaf and garnished with asparagus. $16

Fettuccini Alfredo Michigan-made pasta tossed in heavy cream, parmesan, and Romano cheese sauce with a touch of: Chicken; $16. Steak; $19. Shrimp; $21

Black Angus Bistro Steak* A shoulder tenderloin wrapped with bacon charbroiled and topped with wild mushrooms. $17

Cowboy* 23oz bone in ribeye with a perfect amount of marble and rich in flavor. $30

Prime Rib Au Jus* (limited availability) Slow roasted to perfection nightly

Pasta & favorites are served with choice of one starter *Ask Your server about menu items that are cooked to order or served raw. "Consuming raw or undercooked meat, poultry or seafood, shell fish or eggs may increase your risk of food borne illness."

8oz; $18. 12oz; $21. 16oz; $26

Menu prices and selections are subject to change.

Special Advertising Section

Appetizers Saganaki Flaming Cheese Served with pita wedges. $8.99

Char Broiled Steak Bites Seasoned with our blend of 27 spices and served with pita points. $11.99

Quesadillas A large flour tortilla stuffed with a blend of onion, pepper, and cheddar Jack cheese, garnished with pico de gallo. Vegetable $9.99; Chicken $12.99; Steak $16.99

Lightly Breaded Calamari Fresh whole baby calamari lightly breaded and fried, served with cocktail sauce and lemon. $9.99

Ka-Bang Shrimp Lightly tempura battered and fried, tossed in a sweet and spicy Asian chili sauce. $10.99

Oysters Rockefeller Oysters on the half shell, baked with creamy spinach sauce, bacon bits, and Romano cheese. Half-Dozen $14.99; Dozen $24.99

Chilled Jumbo Gulf Shrimp Cocktail Served with cocktail sauce over lettuce. $10.99

Salads Traverse City Salad A bed of lettuce with sun-dried cherries, almonds, and, walnuts, topped with bleu cheese and served with raspberry vinaigrette. $12.99. Add chicken; $14.99;Add steak; $15.99

Wood - Roasted Smoked Salmon Salad Tossed salad topped with a wood-roasted salmon filet with tomatoes, cucumbers, beets, egg, and pepperoncini. $14.99

Pasta & Favorites Entrees are served with choice of soup or salad or coleslaw or Caesar.

Parmesan Crusted Chicken Breast Italian breaded boneless chicken breast topped with a wild mushroom cream sauce. Served over rice pilaf and garnished with asparagus. $15.99

Chicken Marsala Medallions of chicken sautéed with shallots & mushrooms in Marsala wine. Served with rice pilaf. $15.99

Chicken Piccata Medallions of Chicken sautéed in a light lemon sauce with artichokes & capers. Served with fettuccini Alfredo. $15.99

Baked Mac & Cheese Baked with aged Romano cheese crust. $13.99

Fettuccini Alfredo Pasta tossed in heavy cream, Parmesan and Romano cheese sauce with a touch of garlic. $14.99. Chicken; $15.99. Shrimp; $18.99

Seafood Tuscano Shrimp, scallops, mussels sautéed with mushrooms, asparagus, sun-dried tomatoes, and spinach tossed in bocci noodles in Cajun Alfredo sauce. $21.99

Asian Stir Fry A blend of seasonal vegetables sautéed and tossed with teriyaki glaze served over rice. $12.99. Chicken; $15.99. Steak or Salmon; $17.99. Shrimp; $18.99

Hamburgers All sandwiches served with cup of soup or cole slaw and homemade potato chips

½ lb Black Angus Hamburger Served with lettuce, onion, tomato and pickles. $10.99. Add .75 for each additional item: cheese, bacon or mushrooms. $1.25 for bleu or Gouda cheese.

Black & Blue Steak Burger Seasoned with Cajun seasoning and topped with baked blue cheese. $11.99

Mushroom Gouda Bistro Burger Topped with sautéed shiitake, portabella, button mushrooms, sherry wine and melted Gouda cheese. $11.99

Menu prices and selections are subject to change.

Sunny Side Up Burger ½ lb burger with cheddar, bacon and topped with a fried egg sunny side up. $11.99

Sandwiches All sandwiches served with cup of soup or cole slaw and homemade potato chips

½ lb Grilled Reuben Our famous thinly-sliced corned beef, Swiss, and sauerkraut stacked on grilled rye. $11.99

Cuban Sandwich Pulled pork, ham, smoked Gouda cheese, mustard sauce and pickles on a toasted french roll. $11.99

The Smoked Salmon Croissant Wood - roasted smoked salmon salad from our own smokehouse, served with lettuce and tomato on a croissant. $11.99

Cajun Chicken Sandwich Boneless chicken breast dusted with Cajun seasoning, and topped with bacon and Swiss cheese. $11.99

French Dip Roasted top sirloin of beef sliced thin and stacked on a french roll served with a cup of au jus. $11.99

Seafood Entrees are served with choice of fresh steamed broccoli or rice or potato and soup or salad or coleslaw or Caesar.

Filet of Salmon Broiled & served over a bed of spinach. $17.99

Ahi Sesame Tuna Steak Seared to your temperature and served with wasabi soy glaze. $17.99

Jumbo Shrimp Scampi Pan broiled with garlic butter. $18.99

Seafood Platter Broiled salmon, sautéed scallops and shrimp & mussels. $23.99

A Mess of Lake Perch Lightly breaded and deep fried or floured & pan fried. $17.99

English Style Fish & Chips Batter dipped Icelandic Cod served with steak fries $14.99

Frog Legs Lightly breaded and deep-fried or roadhouse style. $15.99

1 lb. Alaskan King Crab Legs Market price

Twin 4 oz. Cold Water Lobster Tails Market price

Steaks & Chops Entrees are served with choice of fresh steamed broccoli or rice or potato and soup or salad or coleslaw or Caesar.

Filet Mignon The finest cut of beef by far. 6 oz.; $22.99

New York Strip Steak Thick tender New York Strip broiled to perfection. 12 oz.; $20.99

Top Sirloin Steak A lean cut firm textured and rich in flavor. 8 oz.; $16.99

Black Angus Bistro Steak A shoulder tenderloin wrapped with bacon, char-broiled and topped with wild forest mushrooms. $16.99

Rib Eye Steak A perfect amount of marble and rich in flavor. 14 oz.; $22.99

Thick Cut Pork Chops Young West Virginian center cut pork chops seasoned with our own spices and char-broiled to perfection. One 12 oz. Chop; $14.99. Two 12 oz. Chops; $19.99

Baby Back Bar-B-Que Ribs Topped with our award winning sauce. ½ slab; $17.99. Full Slab; $21.99

Baby Beef Liver & Onions Topped with sautéed onions & bacon. $13.99 A 15 % gratuity may be added for tables of 6 or more. Not responsible for lost or stolen items.

Catch22bistro 2430 Point Tremble Rd. Algonac, MI. 48044 810-794-4844 catch22bistro.net Hours Monday Closed Tuesday – Thursday 11 a.m. – 9 p.m. Friday 11 a.m. – 10 p.m. Saturday 12 p.m. – 10 p.m. Sunday 12 p.m. – 9 p.m.

House Specialties Pan-Fried Perch Seafood Platter Parmesan-Encrusted Chicken Breast

Capacity/Occupancy 120

Entertainment No

Credit Cards Visa Mastercard Discover

Attire Casual

Reservations Yes

Banquet Facilities No

Carryout Available Yes

Children’s Menu Yes

Wheelchair Access Yes

Liquor Yes

Menu American

METROPOLITAN DETROIT DINING GUIDE 2021 103

Since 1995 La Dolce Vita has offered an eclectic menu of regional Italian cuisine with continental influences. Of course, locally sourced ingredients are used when available.

Whether itâ&#x20AC;&#x2122;s an intimate gathering for friends or a formal corporate gala, we can help you with every step. Together weâ&#x20AC;&#x2122;ll make memories that you and your guests will savor for years to come. Join us for our Famous Sunday Brunch. Enjoy bottomless Milmosas and Bloody Marys while listening to our live band on the patio.

We look forward to seeing you soon.

L A D O L C E V I TA 17546 Woodward Ave. Detroit, MI 48203 313-865-0331

MULTI-YEAR WINNER

ldvrestaurant.net

HOURS: Tuesday-Thursday: 11-3 & 5-10 Friday: 11-3 & 5-11. Saturday: 5-11. Sunday 11-3 & 5-9:30

R E S TA U R A N T S //

Restaurant Guide

Dining GUIDE

YO U R C O M P R E H E N S I V E RESOURCE FOR DINING OUT IN METRO DETROIT

C OV I D -1 9 U P DAT E

Many establishments are still finding their footing in the COVID-19 era. Please call the numbers listed here to verify hours and space availability.

Heirloom carrots at Casa Pernoi are roasted with thyme, garlic, and sweet honey.

WAYNE

of thin-crust pizzas. Salads are sized to be main dishes. Beer and wine are part of the package (there or to go). 1049 Woodward Ave., Detroit; 313-285-8006. B,L,D daily.

AMERICAN Apparatus Room $$$$ NEW AMERICAN • The Foundation Hotel’s restaurant, the Apparatus Room, once housed the Detroit Fire Department headquarters. The cooking of chef Thomas Lents, who earned two Michelin stars while at Chicago’s Sixteen, is refined and highly skilled. A separate Chef’s Table restaurant offers a pricey but delicious option. 250 W. Larned St., Detroit; 313-800-5600. B,L,D daily, BR Sat.-Sun. Avalon Café and Bakery $$ ORGANIC BAKERY • The bakery’s mini-empire includes a café on Woodward Avenue in Detroit. Its bread is also the basis for dishes such as Avocado Toast with tahini, thinly curled cucumbers, lime, and chili flakes. Vegetarian fare includes a frittata oozing with goat cheese. Meatier highlights include the pork shoulder, a steak sandwich, and a trout Reuben. There’s also a handful

Family-friendly

PHOTOGRAPH BY JOE VAUGHN

Dog-friendly

Babo $ NEW AMERICAN • This all-day café settled into the Midtown Park Shelton building in June 2019, serving elevated comfort food made from local, small-batch producers. The self-described gourmet diner offers espresso drinks and such dishes as Avocado Toast, Chilaquiles, Pasta al Limone, and the Babo Burger, which features a challah bun from Avalon Bakery. 15 E. Kirby St., Ste. 115, Detroit; 313-974-6159. B,L,D daily. Baker’s Keyboard Lounge $$ SOUL FOOD • This iconic lounge serves soul food: beef short ribs with gravy, creamy mac and cheese, collard greens, and sweet cornbread muffins. 20510 Livernois Ave., Detroit; 313-3456300. L Tue.-Fri., D daily. Bash Original Izakaya $ JAPANESE • A new Japanese pub from the proprietor of Canton’s popular Izakaya Sanpei

Valet

Reservations

opened its doors in Woodbridge in January. Occupying the former home of Katsu, Bash maintains much of that eatery’s Asian-inspired décor, such as hanging lanterns and bamboo shades. Bash’s drink menu focuses on Japanese craft beer, while the food menu of small plates and sashimi includes Gyoza, Tempura Udon, and fried octopus balls called Tako Yaki. 5069 Trumbull Ave., Detroit; 313-788-7208; D Tue.-Sun. Bobcat Bonnie’s $ GASTROPUB • The menu is eclectic, with fried goat cheese, Korean beef bowl, vegan tacos, and chicken fingers coated with Cap’n Crunch. The weekend brunch with a Bloody Mary bar and all the classics is a hit. See bobcatbonnies.com for locations and hours. Brome Modern Eatery $ BURGERS • This healthy spin on a classic serves never-frozen, grass-fed, antibiotic-free, organic burgers. There’s beef, chicken, haddock, and vegetarian dishes — but no pork, as the restaurant is halal. There’s also a cold-pressed juice bar. 22062 Michigan Ave., Dearborn; 313-996-5050. L,D Mon.-Sun.

E N T R É E P R I C ES

Brooklyn Street Local $ BREAKFAST/BRUNCH • This Corktown spot serves breakfast, lunch, and brunch with fresh, locally grown, and organic ingredients. It lists its sources on a chalkboard and offers plenty of dishes that are vegan and vegetarian-friendly. Poutine — hand-cut fries, cheese curds, and mushroom or beef gravy — is the tip-off that the proprietors are from Canada. 1266 Michigan Ave., Detroit; 313-262-6547. B,L Tue.-Fri., BR Sat.-Sun. Capers $ STEAKHOUSE • This is the type of place longtime Detroit natives describe like an old friend. On Gratiot Avenue between Seven and Eight Mile roads, this place has been packing them in for nearly 35 years. There’s a massive a-la-carte menu, but the main draw is steak by the ounce, at market price. 14726 Gratiot Ave., Detroit; 313-527-2100. L,D Mon.-Sat., D Sun. Caucus Club $$$ TRADITIONAL AMERICAN • The reborn spot emphasizes service and a traditional steak and seafood theme, with such tasty signature dishes as dry-rubbed and wood-grilled ribs, prime rib,

$ Affordable (less than $12)

$$ Moderate ($13 to $20)

$$$ Expensive ($21 to $30)

$$$$ Very Expensive (more than $30)

DECEMBER 2020 // HOURDETROIT.COM 10 5

Dining GUIDE

// R E STA U R A N TS

and steaks. 150 W. Congress, Detroit; 313-9654970. L,D Mon.-Fri., D Sat. Central Kitchen & Bar $$ CREATIVE COMFORT • The space facing Campus Martius is done up in gray and white under industrial light fixtures. Crowd-pleasers include buttermilk fried chicken, shrimp and grits, burgers, and salads. 660 Woodward Ave., Ste. 4A, Detroit; 313-963-9000. L,D Mon.-Fri., BR, D Sat., BR Sun. Chartreuse Kitchen & Cocktails $$ NEW AMERICAN • Generally, there are five “cold” starters, five offerings from the “vegetables” category, and six “hot” items that could be considered main dishes, including duck confit and Lake Superior whitefish. The wine list is brief and esoteric. 15 E. Kirby St., Detroit; 313-818-3915. L,D Tue.-Fri., D Sat.-Sun. Chili Mustard Onions $ VEGAN • This is Detroit’s only Coney Island with a completely plant-based menu. Choose from a selection of traditional favorites including the Coney Dog, Southwest Nachos, and chili fries, all complete with owner Pete LaCombe’s secret vegan “cheeze” sauce. 3411 Brush St., Detroit; 313462-4949. L Mon.-Sat. City Kitchen $$ AMERICAN • The emphasis is on fresh fish and seafood here, but also on the locals — especially lake perch. There are also such dishes as Cajun tenderloin tips and a few good angus burgers. 16844 Kercheval Ave., Grosse Pointe; 313-8826667. L Mon.-Fri., D nightly.

Dime Store $ BREAKFAST/BRUNCH • This popular breakfast and lunch spot adds just the right retro touch to a contemporary American menu typified by fresh, hearty omelets and Benedicts early in the day. 719 Griswold St., Ste. 180, Detroit; 313-962-9106. B,L Mon.-Sun. Dirty Dog Jazz Cafe $$$ GASTROPUB • A jazz club with top guest musicians and an American bistro menu in a traditional interior. Starters include crab and salt cod cakes, pan-fried calamari with chorizo and Korean beef rib. 97 Kercheval Ave., Grosse Pointe Farms; 313-882-5299. L Tue.-Fri., D Tue.-Sat. Empire Kitchen and Cocktails $$ NEW AMERICAN • This relaxed Cass Corridor eatery with patio seating serves artisan pizzas and new American bistro fare. Highlights include scallops, Empire Burger, and white pizza. A range of inventive craft cocktails abound here, too. 3148 Woodward Ave.,Detroit; 313-315-3131. empirekitchenandcocktails.com Fishbone’s Rhythm Kitchen Café $$ NEW ORLEANIAN • New Orleans dishes including jambalaya, and fried catfish beignets. Come for breakfast, lunch, dinner, happy hour, or carryout. 400 Monroe St., Detroit; 313-965-4600. 29244 Northwestern Hwy., Southfield; 248-3512925. 23722 Jefferson Ave., St. Clair Shores; 586-498-3000. B,L,D (downtown), L,D Southfield and St. Clair Shores. BR at all three.

Ford’s Garage $$ BURGERS • Henry Ford’s legacy is celebrated on Dearborn’s main thoroughfare. There are at least 12 variations on the classic American burger here. Try the Ford’s Signature, featuring a half-pound of grilled black angus beef, aged sharp cheddar, applewood-smoked bacon, and bourbon BBQ sauce. Other appealing dishes include lobster mac and cheese, and chicken wings. 21367 Michigan Ave., Dearborn; 313-752-3673. L,D daily. Grand Trunk Pub $ NEW AMERICAN • Breads from Avalon Bakery and meats from Eastern Market anchor the hearty fare, which pairs well with a selection of Michigan beers. Staples include a reuben with Poet Stout Kraut and the Ghettoblaster beer-battered fish and chips. 612 Woodward Ave., Detroit; 313-9613043.; L,D daily, BR Sat.-Sun. Green Dot Stables $ NEW AMERICAN • The menu of sliders — with 20-plus eclectic bun toppings, including Cuban, Korean, and “mystery meat” — packs in fans. Local beers are spotlighted along with chicken paprika soup, a nod to the neighborhood’s Hungarian origins. 2200 W. Lafayette Blvd., Detroit; 313-962-5588. L,D daily. Grey Ghost $$ NEW AMERICAN • The cuisine at this Brush Park hotspot isn’t easily defined, but the results are original and well-prepared. For example, the miso glazed cedar plank salmon, and lump crab

cake served with a honey mustard remoulade sauce from their Ghost To-Go pickup menu. 47 Watson St., Detroit; 313-262-6534. D daily. BR Sun. Highlands $$$ STEAKHOUSE/NEW AMERICAN • Occupying the top two floors of the Renaissance Center, Highlands comprises three separate concepts. A steakhouse of the same name provides a high-end dining experience, while the more casual Hearth 71 serves locally sourced dishes cooked over an open fire. The third concept within the space is the appropriately named High Bar, where guests can choose from a vast collection of spirits and decadent desserts. 400 Renaissance Center, Floors 71 and 72, Detroit; 313-567-3126; D Mon.-Sat. The Hill Seafood & Chop House $$ TRADITIONAL AMERICAN • The menu is balanced between seafood and meat, with an emphasis on premium ingredients and organic produce. Swordfish, prime New York strip, and Colorado lamb chops are signatures. 123 Kercheval Ave., Grosse Pointe Farms; 313-886-8101. L,D Mon.-Sat. The Hudson Cafe $ BREAKFAST/BRUNCH • The fresh, well-prepared fare from the kitchen of this breakfast/lunch spot has creative takes on the eggs Benedict theme, pecan-banana pancakes, and apple-walnut stuffed French toast, as well as lunchtime sandwiches and salads. One of our favorite brunch

Cliff Bell’s $$ EUROPEAN-INSPIRED • This restored Art Deco hotspot offers small plates such as duck wings “a l’orange,” and savory merguez meatballs and artisinal burrata. Large plates include shrimp and grits and steak frites. Jazz prevails on the bandstand. 2030 Park Ave., Detroit; 313-961-2543. D Tue.-Sun., BR Sun. Detroit Club $$$$ FRENCH-AMERICAN • The formerly shuttered Detroit Club was magnificently restored before reopening in 2018 — and now, the public is invited. It now operates as a boutique hotel, serving a light breakfast and full lunch and dinner. The old dining room, known as the Grille Room, looks very much as it did more than three decades ago. The food is excellent, as is the service. 712 Cass Ave., Detroit; 313-338-3222. L,D Daily. Detroit Soul $ SOUL FOOD• A hidden gem on the city’s East Side. Detroit Soul serves its namesake with a healthy twist. Owners Sam Van Buren and Jerome Brown draw from the recipes of their grandparents, who relocated to Detroit from Alabama in the 1940s. The turkey and collard greens are savory standouts and yams are a sweet treat. This is the kind of place that every soul-food lover must visit. 2900 E. Eight Mile Road, Detroit; 313-366-5600. L,D Tue.-Sun. Detroit Vegan Soul $ VEGAN • The popular spot offers your classic soul food favorites but with plant-based twists — mac and cheese, maple-glazed yams, collard greens, and interpretations of catfish and pepper steak. 8029 Agnes St., Detroit; 313-649-2759. L Tue.Sun., D Wed.-Sat. 19614 Grand River Ave., Detroit; 313-766-5728. BR Sun.

106 HOURDETROIT.COM // DECEMBER 2020

At Highlands, Charred Spanish Octopus is served with merguez, Fresno Chile pepper, mussels, and creamy white beans.

PHOTOGRAPH BY JOE VAUGHN

R E S TA U R A N T S //

Dining GUIDE

spots downtown. 1241 Woodward Ave., Detroit; 313-237-1000. B,L daily.

R E S TAU R A N T OF THE YEAR 2011 Iridescence $$$$ UPSCALE AMERICAN • A stylish white-linen restaurant, with a 16-story view from the top of the MotorCity Casino Hotel. The menu varies with the seasons. Check out the glass-fronted mechanical wine vault and the huge Dale Chihuly-like glass panels flanking the open kitchen. A place for a special evening. 2901 Grand River Ave., Detroit; 313-237-6732. D Wed.-Sun. Ivy Kitchen and Cocktails $$$ NEW AMERICAN • This black woman-owned restaurant was founded by Nya Marshall to bring fine dining to the East Jefferson Corridor where she grew up. The spot serves New American fare with international influences in a modern, elevated space bathed in neutral tones. The Mezcal Wings with pickled jalapeño and cilantro bring a Mexican kick to the table, while dishes like the Shrimp Linguine Pomodoro contribute European flavors. 9215 E. Jefferson Ave., Detroit; 313-332-0607; D Daily

R E S TAU R A N T OF THE YEAR 2012 Joe Muer Seafood $$$$ SEAFOOD • This reborn Detroit legend is stellar for a romantic evening or a quiet business lunch or dinner. Located on the main floor of the GMRenCen, it has sweeping views of the Detroit River and a menu that walks the line between oldtime favorites and hipper Asian-influenced seafood, sushi and raw bar. There’s also a Bloomfield Hills location. There are reminders of the past as well: white-bean relish, smoked fish spread, creamed spinach, and stewed tomatoes. A true Detroit classic. 400 Renaissance Center, Ste. 1404, Detroit; 313-567-6837. L Mon.-Fri., D daily, BR Sun. 39475 Woodward Ave., Bloomfield Hills; 248-7929609. L,D Mon.-Sat., BR,D Sun. Jolly Pumpkin $$ BREWERY • Jolly Pumpkin’s brews rule the offerings, along with other Northern United Brewing Co. beverages, such as North Peak and Grizzly Peak beers and “Civilized Spirits.” Pizzas with creative toppings abound. 441 W. Canfield St., Detroit; 313-262-6115. 419 S. Main St., Ste. 9, Royal Oak; 248-544-6250. L,D daily. Karl’s $$ AMERICAN • The luncheonette is part two of the Siren Hotel’s partnership with Lady of the House Executive Chef Kate Williams. Inspired by the East Side bakery of the same name that Williams’ great-great grandparents once owned, the menu features diner staples. 1509 Broadway St., Detroit; 313-855-2757. B,L,D daily. Karl’s Cabin $$ AMERICAN • Dishes from their currently rotating drive-through menu such as pecan crust whitefish and beef tenderloin medallions with sautéed shrimp and bearnaise sauce surpass typical roadhouse food. 6005 Gotfredson Rd., Plymouth; 734455-8450. L,D daily. The Kitchen by Cooking with Que $$ VEGAN • This eatery created by Detroit-based cooking blogger Quiana Broden serves lunches of

PHOTOGRAPH BY CHRISTIAN HARDER

Karl’s offers a range of diner classics with an upscale flair, from fresh omelettes to a wedge salad to a stack of oversized pancakes topped with a hunk of butter.

smoothies, salads, and sandwiches. Broden also often offers live cooking demonstrations. 6529 Woodward Ave., Ste. A, Detroit; 313-462-4184. L Tue.-Sun. Kuzzo’s Chicken and Waffles $ SOUTHERN COMFORT • Several recipes, including a signature thin waffle, are family-owned at exNFL player Ron Bartell’s spot. Think comfort food kicked up a notch: fried catfish, salmon croquettes, shrimp and grits, and biscuits. Drink the Kool-Aid, too. 19345 Livernois Ave., Detroit; 313861-0229. B,L,D Tue.-Sat., B,L Sun. Le Culture Cafe $$ SOUL • Eastern Market’s Le Culture Cafe is bridging fine-dining with comfort food. Start with the Maryland crab cakes, then the Mamba Chicken Pasta or the Lobster & Crab Grilled Cheese. 1452 Brush St., Detroit; 313-285-8137. D Tue.-Sun. Lady of the House $$$ NEW AMERICAN • This Corktown restaurant combines subtle Irish influences with hyper-localized ingredients. Each meal begins with a seasonal teaand-cracker service, followed by a menu featuring snout-to-tail butchering, housemade charcuterie, and shareable entrées. 1426 Bagley, Detroit; 313818-0218. D Tues.-Sun. London Chop House $$ STEAKHOUSE • The kitchen turns out classics

such as oysters Rockefeller, French onion soup, and sautéed perch. This is the place to come when you need to satisfy a craving for steak in elegant surroundings with hospitable service. 155 W. Congress St., Detroit; 313-962-0277. L Mon.-Fri., D Mon.-Sat. Lovers Only $ BURGERS • The star at Lovers Only, located in downtown Detroit’s Capitol Park, is pasture-raised beef from Ferndale’s Farm Field Table, used to make its standout burgers. Other key ingredients, including baked goods, are local as well. There’s also craft cocktails and beer. 34 Grand River Ave., Detroit; 313-986-1174. L,D daily. Lumen Detroit $$ NEW AMERICAN • A contemporary American menu and a Victor Saroki setting make the restaurant overlooking downtown’s Beacon Park one of the best of recent entrants onto the scene. Appetizers such as freshly made pretzels prelude main courses such as salmon with chimichurri herb sauce. 1903 Grand River Ave., Detroit; 313-6265005. L,D. Closed Mon. Mercury Burger & Bar $ BURGERS • This Corktown joint seats 70 around the zinc-covered bar set with Mercury (Liberty) dimes. The burger is available in a variety of iterations, such as Southwest Detroit with a chorizo slider, jalapeno, Müenster cheese, tortilla strips,

avocado, and pickled spiced carrots. 2163 Michigan Ave., Detroit; 313-964-5000. L,D daily. Monarch Club $$$ NEW AMERICAN • At the 14th floor of the revamped Element Detroit Hotel located at the Metropolitan is the Monarch Club. It’s one of the most recent rooftop bars to open in metro Detroit and serves a variety of delicious small plates along with classic cocktails. 33 John R St., Detroit; 313-306-2380. D daily. Motor City Brewing Works $ BREWERY • Just 10 mostly nontraditional pizzas on excellent, chewy crust, and the option to build your own pie with various toppings. Plus, salads from locally grown greens to accompany the house-brewed beers. 470 W. Canfield St., Detroit; 313-832-2700. L,D daily. Mootz Pizzeria & Bar $$ ITALIAN-AMERICAN • Bruno DiFabio, a six-time World Pizza Games champ, rejects the label New York-style for his fare. “It’s authentic New York pizza,” he says. In a hurry? Grab a slice from Side Hustle, Mootz’s by-the-slice counter next door. 1230 Library St., Detroit; 313-243-1230. L,D daily. Mudgie’s Deli $ DELI • Seats are often filled in search of the O’Leary (pastrami, Swiss, and greens) or the Brooklyn (beef brisket, bacon, and beer cheese).

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// R E STA U R A N TS

locally sourced menu showcases Old World preservation methods and nose-to-tail cooking. While the menu may be meat-centric, vegetarians won’t feel left out. 1942 Grand River Ave., Detroit; 313-446-8360. L Tue.-Fri., D Tue.-Sun. Roast $$$ STEAKHOUSE • Meat is the main focus at chef Michael Symon’s restaurant at the famous Westin Book Cadillac Hotel, as underscored by the rotisserie slowly roasting the “beast of the day.” There’s much more on the a la carte menu, including dry-aged steaks, branzino, pork, and reginette. 1128 Washington Blvd., Detroit; 313961-2500. D daily. Rocky’s of Northville $$ NEW AMERICAN • Menu includes sea scallops and Gulf shrimp. At dinner, look for grilled rainbow trout. 41122 W. Seven Mile Road, Northville; 248-349-4434. L,D daily. Rose’s Fine Food $ BREAKFAST/BRUNCH • The menu is straightforward, based mainly on fresh ingredients and from-scratch preparation. Breakfast eaters can choose from a variety of egg dishes, such as the ESD (egg sandwich of the day). For lunch, there’s a selection of creative sandwiches. 10551 E. Jefferson Ave., Detroit; 313-822-2729. B,L daily. Rusted Crow $$ ECLECTIC AMERICAN • Mussels marinated in white wine and lemon sit alongside spinach artichoke dip. Craft cocktails utilize house spirits. Try the Rosemary’s Baby, made with Detroit Steam vodka and ginger beer. 78 W. Adams Ave., Detroit; 313-782-4751. L Tue.-Sun., D daily.

The pristine dining room at Prime + Proper boasts velvet seating arrangements, hardwood floors, and contemporary fixtures.

The dinner menu features meat and cheese boards as well as build-your-own pasta and meat and potato options. It’s a delicious place for a meal any time 1413 Brooklyn St., Detroit; 313-961-2000. L,D Mon.-Sat., BR Sun. Nosh Pit $ VEGAN • This vegan staple in Hamtramck, and its roving food truck, have been dishing up delicious plant-based takes on classic deli sandwiches for years. Try their latkes with banana jam, the house made Coney Carrot Dog with all the traditional toppings — like diced onion and yellow mustard. It might best the original! 2995 Yemans St., Hamtramck; 313-486-0777. L Tue.-Thu., L,D Fri., B,L Sat.

R E S TAU R A N T OF THE YEAR 2018 Parc $$$ NEW AMERICAN • Excellent food, exceptional service, and a crisp and formal but distinctly unstuffy atmosphere set this Campus Martius gem apart. Appetizer highlights include a bright and fresh tuna tartare and wood-roasted oysters. Mint gremolata and lemon chili oil add a zippy touch to oysters on the half shell. Main courses are exceptional, including an interesting blend of Italian food, wood-grilled whole fish, and organic Scottish salmon. There’s also a large selection of dry-aged gourmet steaks, wood-grilled and served tableside. The wine selection is impressive and caters to a diverse set of price ranges and wine drinkers, so you

108 HOURDETROIT.COM // DECEMBER 2020

won’t be disappointed with any bottle here. 800 Woodward Ave., Detroit; 313-922-7272. L,D daily. BR Sat.-Sun.

The menu features local ingredients, steaks, and fresh seafood. 555 E. Lafayette St., Detroit; 313309-2499. D Tue.-Sat.

Parks & Rec Diner $ BREAKFAST/BRUNCH • Breakfast and lunch are the focus, from a single menu that offers traditional breakfast dishes and sandwiches, as well as dishes such as shrimp and grits with harissa and chili atop a cornbread waffle. Standards such as buttermilk biscuits with sausage gravy are also available. To drink, there are boozy floats, too. This spot is a classic for whenever you crave brunch food. 1942 Grand River Ave., Detroit;313-446-8370. B,L daily.

Rattlesnake Club $$$$ NEW AMERICAN • This restaurant on the river remains one of the most appealing spots in town. The casually elegant space offers a range of appetizers, entrees, and desserts. Dishes that typify its style include seared diver sea scallops, an 8-ounce filet, and a 24-ounce porterhouse. 300 River Place, Detroit; 313-567-4400. L,D Tue.-Fri., D Sat.

R E S TAU R A N T OF THE YEAR 2019 Prime + Proper $$$$ STEAKHOUSE • Downtown Detroit dining gets a major shot of glamour with this over-the-top steak and seafood emporium on the corner of Griswold and State streets. Although red meat, from prime dry-aged Tomahawk ribeye to Wagyu strip is the focus — and yes, there’s a burger made with a dry-aged butcher’s blend — oysters, king crab, and caviar are not far behind. An elegant white and gold setting backgrounds it all. The niceties are maintained by an impeccably dressed staff. 1145 Griswold St., Detroit; 313-6363100. D daily. Prism $$$ NEW AMERICAN • Greektown Casino-Hotel’s renamed eatery is located off the main casino.

Red Dunn Kitchen $$ NEW AMERICAN • The Trumbull and Porter hotel’s spiffy restaurant is an ambitious undertaking, offering three meals a day. Chef Jay Gundy’s style is best experienced at dinner, with a la carte offerings such as foie gras-stuffed quail, smoked and marinated salmon collars, braised lamb leg, and bacon-wrapped duck breast with polenta. 1331 Trumbull Ave., Detroit; 313-887-9477. B,L,D daily. Red Smoke Barbeque $$ BARBEQUE • Hickory and applewood-smoked ribs, pulled pork, Amish chicken, and classic sides are served in one of the most attractive two-story buildings still left on Monroe Street. 573 Monroe St., Detroit; 313-962-2100. L,D daily. Republic $$ NEW AMERICAN • This tavern offers rich and bold dishes befitting its castle-like home in the renovated Grand Army of the Republic Building. The

The Sardine Room $$$ SEAFOOD • A seafood restaurant and raw bar, it’s fresh, fun, and energetic, with a clean-line décor and a menu full of surprises. For starters, there are New England lobster, oysters, sashimi tuna, and shrimp cocktail. Worthwhile is a porchetta slider of slow-cooked pork served on a brioche bun with arugula, pickled onions, and a salsa verde. And don’t forget the signature fresh Portuguese sardines grilled in butter. 340 S. Main St., Plymouth; 734-416-0261. D daily, BR Sun. SavannahBlue $$ SOUL FOOD • Highlights at this upscale soul food restaurant include the twice-dredged fried chicken and the shrimp and grits. Accompaniments and appetizers include yam casserole, catfish fritters, and a Georgian Hummus that substitutes black-eyed peas for chickpeas. There’s also a great bar. 1431 Times Square, Detroit; 313-9260783. D Mon.-Sat., BR Sun. Scotty Simpson’s Fish & Chips $ SEAFOOD • Head to this Brightmoor spot for perfectly prepared fish and chips. The key to Scotty’s longevity is the batter that coats the cod, perch, shrimp, chicken, onion rings, and frog legs. 22200 Fenkell St., Detroit; 313-5330950. L,D Tue.-Sun. Second Best $ RETRO AMERICAN • The talents behind nearby Grey Ghost have unveiled a second, more casual spot with a retro spin in Brush Park. The menu of lighter dishes includes deviled eggs, ramen noodle salad, and fried chicken sandwiches that accompany drinks that were popular more than a few years back. 42 Watson St., Detroit; 313-3153077. D nightly.

PHOTOGRAPH BY ALY SASSON

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R E S TAU R A N T OF THE YEAR 2016 Selden Standard $$$ NEW AMERICAN • What sets Selden Standard apart is that it is moving Detroit into a new era in which upper-end dining with starched linen and tuxedoed waiters doesn’t hold much interest anymore. Chef Andy Hollyday, a multiple James Beard semifinalist, does farm-to-table scratch cooking with ideas borrowed from around the world. A key to his cooking is the wood-fired grill. This spot has garnered national attention. 3921 Second Ave., Detroit; 313-438-5055. D daily, L Mon.-Fri., BR Sat.-Sun. Slows Bar BQ $$ BARBEQUE • The brick-and-wood original in Corktown gained a following for its pulled pork, ribs, and chicken. They expanded with a “to go” spot in Midtown, as well. This is a true Detroit classic in every sense of the term. Corktown location: 2138 Michigan Ave., Detroit; 313-962-9828. L,D daily. Slows To Go in Midtown: 4107 Cass Ave., Detroit; 877-569-7246. L,D daily. Smith & Co. $$$ NEW AMERICAN • This Cass Corridor bar and restaurant is housed in the old Smith Welding Supply & Equipment Company building — hence cement ceilings and exposed brick that evoke an industrial vibe. The menu features small plates, sandwiches, and entrees such as Mushroom Toast; Michigan Pork Belly; the Fried Chicken Bowl with sweet sesame sauce and kimchi; and the Smith Burger, soy-ginger marinated and topped with a fried egg. Beverage options include craft beer, wine, and fresh takes on classic cocktails. 644 Selden St, Detroit; 313974-7100. L&D Mon-Sat., B,L,&D Sun.

Tap at MGM Grand $ SPORTS BAR • More than 40 HD flatscreen TVs for sports fans, plus sports memorabilia. The menu features comfort food and pub classics: burgers, wings, and fried mac and cheese. Pizza and more upscale entrees are also available, as are more than 50 beers. Bring your family and friends for a very entertaining night on the town. 1777 Third St., Detroit; 313-465-1234. B,L,D daily. They Say $$ GASTROPUB • Many folks pass right by on their way to Atwater Brewery, Andrews on the Corner, or the Rattlesnake Club. But Chene Park regulars know They Say does triple duty as a great place to grab dinner before a show. The food is grouped into “opening acts, intermission, and encores.” 267 Jos Campau Ave., Detroit; 313-446-4682. L,D daily. Union Street $$ NEW AMERICAN • The extensive dinner menu includes such tasty highlights as fried calamari, pistachio-encrusted salmon, a J.L. Hudson Maurice salad, filet mignon, beer-steamed mussels, fish tacos, chicken wings, and several vegetarian options. 4145 Woodward Ave., Detroit; 313-831-3965. L,D daily. Vivio’s Food & Spirits $ SANDWICH/DELI • This Eastern Market classic has been run by the Vivio family for more than 40 years. Sandwiches and burgers are mainstays,

but diners also appreciate the steamed mussels. 2460 Market St., Detroit; 313-393-1711. L,D Mon.Fri., BR,L,D Sat., L,D Sun. The Whitney $$$$ NEW AMERICAN • The historic 1890s mansion is still going strong. The menu is typified by classic beef Wellington, wrapped in spinach, prosciutto, and pastry; and pan-roasted Scottish salmon. Tableside cooking, by reservation only, is an optional feature. Don’t forget The Katherine McGregor Dessert Parlor for a sweet treat.4421 Woodward Ave., Detroit; 313-832-5700. L Mon.-Fri., D and high tea daily, BR Sun. Wine Dotte Bistro $$ WINE BAR • This interesting wine bar and restaurant offers a view of the Detroit River. The menu includes shrimp scampi, lobster tails, tenderloin medallions, and lamb chops. The wine is displayed in a cabinet across one wall and it’s the main focus. 2910 Van Alstyne St., Wyandotte; 734-556-3195. L,D Tue.-Sat., BR Sun. Wright & Co. $$ NEW AMERICAN • The collaboration between chef Marc Djozlija and Dave Kwiatkowski of the popular Corktown craft cocktail bar Sugar House gives new life to the second-floor space in the vintage Wright Kay building. Small plates such as tuna tartare with pickled pears and wontons, and pork tenderloin with goat cheese purée are the focus. 1500 Woodward Ave.,

Dining GUIDE

Detroit; 313-962-7711. D Mon.-Sat., BR Sun. Vertical Detroit $$$ WINE BAR • This wine-centric restaurant puts the focus on pairing Chef Matt Barnes’ innovative cuisine with owners Jim and Rémy Lutfy’s nationally recognized wine program. The menu emphasizes locally sourced protein, seafood, and produce. A must-try for any wine enthusiast. 1538 Centre St., Detroit; 313-732-9463. D nightly. Not wheelchair accessible.

ASIAN Al Ameer $$ LEBANESE • This Lebanese restaurant is a recipient of the prestigious James Beard America’s Classics Award. The Al Ameer platter is perfect for sharing: two grape leaves, two fried kibbeh, chicken shawarma, tawook, kabob, kafta,and falafel. 12710 W. Warren Ave., Dearborn;313-582-8185. 27346 Ford Road, Dearborn Heights; 313-565-9600 L,D Mon.-Sun. Flowers of Vietnam $$ VIETNAMESE • Chef and owner George Azar transformed a former Coney Island into an industrial-cool destination, but the neighborhood joint vibe remains. The menu is shaped around Azar’s appreciation of Vietnamese food, with a very personal twist. 4430 Vernor Hwy., Detroit; 313-554-2085. D Wed.-Sun.

Standby $$ NEW AMERICAN • The libation menu — categorized by spirit — is longer than the food menu, but both food and drinks are equally emphasized. The fare ranges from small plates of chicken liver mousse and duck confit ravioli to entrees such as a waygu strip steak and red duroc pork belly. 225 Gratiot Ave., Detroit; 313-736-5533. D daily. Not wheelchair accessible. Street Beet $ VEGAN • The popular vegan pop-up Street Beet has landed a permanent spot at Midtown’s 3rd Street Bar, serving up plant-based riffs on quintessential fast foods. Try the Kentucky Fake Chicken sandwich, with fried tofu, pickles, and spicy mayo, or the Taco Hell Crunchywrap, with walnut chorizo and cashew nacho cheese. These faves and additions like the Phony Cheesesteak are available via counter service, carryout, and online ordering. 4626 Third Ave., Detroit; 313-312-4669; L&D Sun., D Mon., D Tue.-Sat. Sweet Soul Bistro $ SOUL FOOD • The large menu includes homages to Detroit musicians, from Stevie Wonder Wonderful Wings to Aretha Franklin Catfish Bites. Also notable are the crab cakes. In the evening, the bistro transforms into a club. 13741 W. McNichols Road, Detroit; 313- 862-7685. L,D daily. Table No. 2 $$$$ NEW AMERICAN • This Black-owned, white-linen eatery offers a wide-ranging, seasonal menu of contemporary American dining like Lake Michigan Walleye and the Great Lakes Surf and Turf Burger. 18925 Livernois Ave., Detroit; 313-3409550. D Tue.-Sat.; L Sun.

PHOTOGRAPH COURTESY OF WRIGHT & CO.

Wright & Co’s Tuna Tartare features spicy mayonnaise, crisp wontons, sweet soy, and pickled pear. DECEMBER 2020 // HOURDETROIT.COM 10 9

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Ima $ JAPANESE-INSPIRED • Japanese-inspired fare with a Midwest emphasis. Ima tacos trade the traditional shell for a slice of jicama-stuffed spicy shrimp, roasted tofu, or garlic chicken. Appetizers include edamame, dumplings, and clams. 2015 Michigan Ave., Detroit; 313-502-5959. D Mon.-Sun. Johnny Noodle King $ JAPANESE-INSPIRED • This noodle shop offers bowls topped with pork belly, confit chicken, and tofu as well as seaweed salad and gyoza. There are several fusion bowls as well like the Southwest topped with shredded chicken and housemade crema. 2601 W. Fort St., Detroit; 313-309-7946. L,D Tue.-Sun. Pao Detroit $$$ FUSION • Visit this upscale Pan-Asian fusion restaurant for Asian-themed cocktails and dishes, such as fried oyster, charred octopus, filet mignon, and Alaskan king crab legs. Based in the former Michigan Oriental Theater, the interior combines new and old. 114 W. Adams Ave., Ste. 200, Detroit; 313-816-0000. D Mon.-Sat. Park Grill $$ MEDITERRANEAN • Mediterranean fare gets a Balkan spin. The menu offers tasting plates, pita-wrapped sandwiches, and salads, as well as entrees including chicken and beef shawarma, beef and pork kafta, lemon-pepper pork tenderloin, and lamb chops. Service is friendly and informal. 15102 Kercheval Ave., Grosse Pointe Park; 313-264-1997. L,D daily.

Pho Lucky $ VIETNAMESE • This charming Midtown Vietnamese spot serves authentic fare emphasizing pho. Bowls of spicy broth with noodles, round steak, and meatballs come in several variations. Other noteworthy dishes include summer rolls and crisp spring rolls. Look for Asian beers and robust Vietnamese coffee. 3111 Woodward Ave., Detroit; 313338-3895. L,D daily except Tue. when it’s L only. Takoi $$ THAI • Thai-Laotian fare might seem out of place in Corktown, but virtually everything on the menu has distinction. There’s a depth, concentration, and balance between heat and coolness, the range of spices, the delight of moving from one superb bite to the next. 2520 Michigan Ave., Detroit; 313-8552864. D Mon.-Sat. Urban Ramen $$ JAPANESE-INSPIRED • Urban Ramen serves bowls of steaming broth filled with house-made, springy ramen noodles topped with fixings like bamboo, egg, pork chashu, and sesame seeds. The menu also includes sushi, poke, and sides such as garlic edamame and Japanese fried chicken. 4206 Woodward Ave., Detroit; 313-285-9869. L,D Mon.-Sat.

EUROPEAN Amore da Roma $$ ITALIAN • Guy Pelino, Roma Café’s chef, took over the ownership reins of this restaurant on the edge

of the Eastern Market. He retained the menu, adding a charcuterie board and updating the wine list, and didn’t change the character of the old-school restaurant, known for its steaks and pastas. 3401 Riopelle St., Detroit; 313-831-5940. L,D daily. Antonio’s Cucina Italiana $$ ITALIAN • The Rugieros have impressed restaurant guests for decades with authentic cuisine. Signature dishes include Gnocchi Rita and Chicken Antonio. There’s a full bar and a very extensive wine list. 2220 N. Canton Center Road, Canton; 734-981-9800. 26356 Ford Road, Dearborn Heights; 313-278-6000. 37646 W. 12 Mile Road, Farmington Hills; 248-994-4000. L,D Mon.-Fri., D Sat.-Sun. Atwater in the Park $ GERMAN • At this casual spot, traditional Germanstyle beer is the beverage of choice. Chef Chris Franz’ noteworthy menu is compatible with such additions as a platter of local bratwurst and other sausages teamed with housemade red cabbage and sauerkraut, plus amazing potato pancakes and daily soups. 1175 Lakepointe St., Grosse Pointe Park; 313-344-5104. L,D daily. Besa $$$ EUROPEAN-INSPIRED • This modern fine-dining eatery takes its name from Albania — where the owners trace their heritage — and means “pledge of honor.” Choose from starters suchas honeyroasted rutabaga, pastas like ramen noodle raviolo, and entrees like Michigan-raised lamb belly porchetta. 600 Woodward Ave., Detroit; 313-315-3000. D Mon.-Sat.

Cadieux Café $$ BELGIAN • This eastside institution was like a slice of home for early Belgian immigrants. They serve up four varieties of mussels, and a wide range of hearty dishes such as Belgian Rabbit, but there also are classic sandwiches. 4300 Cadieux Road, Detroit; 313-882-8560. D daily. Café Nini $$$ ITALIAN • This intimate spot offers well-prepared food that includes eight appetizers, a half-dozen pasta dishes, and five main plates, notable among which are tournedos di vitello — medallions of veal filet in a fresh mushroom sauce. The wine list is impressive as well. 98 Kercheval Ave., Grosse Pointe Farms; 313-308-3120. L Mon.-Fri., D daily. Cantoro Italian Market and Trattoria $$ ITALIAN • A restaurant inside the market serves great traditional Italian food. Do not miss the tagliatelle alla Bolognese: wide pasta with a meat sauce made of ground veal, beef, sausage, and pancetta. A delicious Italian feast you can conveniently pick up on your way home. 15550 N. Haggerty Road, Plymouth; 734-420-1100. L,D Mon.Sat., L Sun. Cork & Gabel $$$ EUROPEAN-INSPIRED • Corktown’s newest eatery takes the form of a 4,450-square-foot renovated beer hall and is an ode to filling European staples. Try the crispy braised chicken wings slow-cooked in house spices and served with blue cheese. Simply delicious! 2415 Michigan Ave., Detroit; 313-638-2261. D daily. Cuisine $$$ EUROPEAN-INSPIRED • Cuisine offers a romantic, white-linen experience with the level of food, service, and ambience one might call more “timeless” than “trendy.” Examples of the expertly prepared fare include lobster bisque with lump crab and variations on duck — a coriander honey roasted breast is served with a confit leg. 670 Lothrop Rd., Detroit; 313-872-5110. D Tue.-Sun. (Note: not wheelchair accessible.) Dakota Inn Rathskeller $ EUROPEAN-INSPIRED • The sausages are the kind that snap when you cut them. The combo plate features one bratwurst and one knack-wurst, served with hot German potato salad and sauerkraut. And yes, sing along with the schnitzelbank song. 17324 John R St., Detroit; 313-867-9722.L Wed.-Fri. D Thu.-Sat. Giovanni’s Ristorante $$$ ITALIAN • This old-school Italian restaurant offers housemade pastas, including an outstanding lasagna. Elaborate veal and seafood dishes and desserts like orange Creamsicle cheesecake round out the delicious menu. 330 Oakwood Blvd., Detroit; 313-841-0122. L,D Tue.-Fri., D Sat. The Greek $ GREEK • Plaka Café was a presence on Monroe Avenue for years, and now its space is in the hands of the founders’ children. Notable dishes include spinach pie, grilled salmon, lamb chops, and New York strip steak. 535 Monroe Ave., Detroit; 313-209-6667. L,D daily.

Johnny Noodle King’s Shoyu features a house Tonkotsu broth with pork belly, scallion, menma, naruto, soft egg, bonito, and ramen noodles.

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Grandma Bob’s $ PIZZA • If you’re wondering what that psychedelic building on Corktown’s Michigan Avenue is, it opened last March as a pizzeria known as

PHOTOGRAPH BY JOE VAUGHN

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Dining GUIDE

Grandma Bob’s. Executive chef Dan De Wall, previously of Wright and Co., offers a small, delicious menu of pies, including sausage and pistachio with mascarpone cheese and thyme. Or try the Big Mack — the vegan pizza version of the popular burger. 2135 Michigan Ave., Detroit; 313-315-3177. L,D Wed.-Sun. Hungarian Rhapsody $$ HUNGARIAN • This Downriver restaurant offers authentic Hungarian dishes, such as chicken and veal paprikas, beef goulash, and palacsinta (crêpes). 14315 Northline Road, Southgate; 734283-9622. L & D Tue.-Sun. La Dolce Vita $$$ ITALIAN • Traditional Italian cuisine is key at this Palmer Park hideaway. Recommended is the lake perch in white wine sauce, the veal scaloppine with artichokes, and the lasagna. 17546 Woodward Ave., Detroit; 313-865-0331. L,D Tue.-Fri., D Sat., BR,D Sun. La Lanterna $$ ITALIAN • The founder of Da Edoardo, the first Edoardo Barbieri, started it all in 1956 with a restaurant called La Lanterna. Now his grandchildren have revived it. Although the white and red pizzas — like Margherita, Liguria, and Bellagio — dominate, there’s more, including a number of elegant pastas like the Lasagna Alla Bolognese. 1224 Griswold St., Detroit; 313-9628821. L,D daily. Lucy & the Wolf $$ SPANISH • This Anglo-sounding restaurant offers very good Spanish-inspired tapas dining. Standouts include ceviche, double charred chicken wings, and a grilled flank steak in chimichurri sauce. 102 E. Main St., Northville;248-308-3057. D Mon.-Sat. Mario’s $$$ ITALIAN • This Midtown Detroit classic dates to 1948. Linen-covered tables, framed paintings on wood-paneled walls, expert waiters clad in black tie, and tableside preparation survive here. Italian dinners always begin with an antipasto tray and continue through soup, salad, pasta, and entree. 4222 Second Ave., Detroit; 313-8321616. L,D daily. Michigan and Trumbull $$ ITALIAN-AMERICAN • After a successful fourmonth run at Fort Street Galley, Michigan and Trumbull left the nest in January, making it the latest in a long line of Detroit-style pizza joints to open in the area. Far from your traditional carryout joint, Michigan and Trumbull is housed in a sleek, refurbished car-repair garage. The menu features square, deep-dish pies with Detroitinspired names, such as Packard Pepperoni and Vernor Vegan. 1441 W. Elizabeth St., Detroit; 313-637-4992; L&D Mon., Wed.-Sat.; D Sun. Nico & Vali $$ ITALIAN • This eatery offers favorites with unexpected twists. The artichokes and chilies appetizer boasts battered and fried artichokes with Fresno and jalapeno peppers, tossed with fresh basil in white wine. Popular choices include Vermouth Lamb Porterhouse. It’s a classic Italian spot with an update that’s worth a visit. 744 Wing St., Plymouth;734-207-7880. L,D daily, BR Sun. Ottava Via $$ ITALIAN Chef Ariel Millan sends out great thincrusted pizzas as well as interesting small plates

PHOTOGRAPH BY ESME McCLEAR

Supino’s Pizzeria offers a range of pizzas, as well as salads, such as the Rucola, made with arugula, almonds, Parmigiano, and labne dressing.

typified by bruschetta, calamari, roasted garlic, and whipped goat cheese to be spread on paper-thin crostini. 1400 Michigan Ave., Detroit; 313-962-5500. L,D daily. Pegasus Taverna $$ GREEK • The cry of “opa!” resounds in St. Clair Shores at the second edition of the longstanding Greektown restaurant. The resturant boasts an extensive menu, from moussaka and spinach pie to gyros and roast lamb. 24935 Jefferson Ave., St. Clair Shores; 586-772-3200. 558 Monroe St., Detroit; 313-964-6800. L,D daily. PizzaPlex $ ITALIAN • This pizza isn’t just authentic, it’s straightup certified. PizzaPlex’s fare earned the title of Vera Pizza Napoletana (VPN), or real Neapolitan pizza, from Naples-based Associazione Verace Pizza Napoletana. 4458 Vernor Highway, Detroit; 313-7574992. D Wed.-Sat. Polish Village Café $ POLISH • The “Polish plate” includes stuffed cabbage, pierogi, kielbasa, sauerkraut, and mashed potatoes and gravy. The dill pickle soup and city chicken are standouts, too. A Polish staple in Detroit, where there aren’t too many. 2990 Yemans St., Hamtramck; 313-874-5726. L,D daily. Not wheelchair accessible. Portofino $ ITALIAN • This big waterfront spot in Wyandotte is

both a local hangout and a restaurant with a menu that’s surprisingly ambitious. It offers a number of fish and seafood dishes, from lake perch to coconut shrimp and fried calamari, as well as steaks. Nearly every table has a river view. 3455 Biddle Ave., Wyandotte; 734-281-6700. L,D daily. Br. Sun. Roman Village $ ITALIAN • The Rugiero family has been serving authentic Italian cuisine since 1964. They’ve launched three additional Antonio’s Cucina Italiana locations. Roman Village is the original and features their signature gnocchi Rita. 9924 Dix Ave., Dearborn; 313-842-2100. L,D Mon.-Fri., D Sat.-Sun. San Morello $$$ ITALIAN • This Italian gem serves pizzas, pastas, and wood-fired dishes that draw inspiration from the coastal towns of Southern Italy and Sicily out of the Shinola Hotel. Think Tartufi Pizza with fontina and black truffle, handcrafted by James Beard Award-winning chef Andrew Carmellini. 1400 Woodward Ave., Detroit; 313-209-4700. D daily. Savant $$$ FRENCH • This addition to the Midtown restaurant scene made headlines with its “caviar bumps” — bite-sized portions of caviar intended to be eaten off the back of one’s hand — when it opened in September. In a cozy-yet-

upscale interior with leather couches and an open kitchen, Jordan Whitmore and Rebecca Wurster, formerly of Apparatus room, serve up rotating European-inspired menu items, including Champagne Chicken, Foie Gras Clair, Calamari, and — for vegan diners — Ratatouille Confit. 51 W. Forest Ave., Detroit; 313-285-9294.D Tues.-Sat., L Sun.

R E S TAU R A N T OF THE YEAR 2020 SheWolf Pastificio & Bar $$$ ITALIAN • Chef Anthony Lombardo takes fresh and housemade to a new level with this Midtown restaurant that serves only dinner from a menu inspired by Italian cooking specific to Rome. Milling all of his own flour for his pastas, breads, and polenta in house, Lombardo, well known as the former executive chef at Bacco, serves a selection of simple but elegant regional Italian dishes. 438 Selden St., Detroit; 313-315-3992. D Tue.-Sun. Supino Pizzeria $$ ITALIAN • Relax with one of the town’s best thincrust pizzas — they come in more than a dozen variations, with or without red sauce. A few dishes from the La Rondinella menu made the list as well, such as paninis, salads, and small plates such as polpette and fagioli. Beer, wine, and cocktails add to the appeal. 2457 Russell St., Detroit; 313-567-7879. L,D Tue.-Sat. DECEMBER 2020 // HOURDETROIT.COM 111

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through the butcher shop, bypassing cases of pastrami and sausage, before entering the restaurant. Offerings include seasonal pork yakitori and local duck breast as well Mapo Mushroom. 8044 Kercheval Ave., Detroit; 313-652-0200. D Wed.-Mon. Maty’s African Cuisine $$ AFRICAN • A small storefront in the Detroit Old Redford neighborhood is decidedly Senegalese. Fataya, a deep-fried pastry with savory fillings, are reminiscent of an empanada. The star of the show is the whole chicken with yassa. 21611 Grand River Ave., Detroit; 313-472-5885. L,D daily. Norma G’s $ CARIBBEAN • Lester Gouvia, the Trinidadian chef who brought us the famed food truck, recently opened a full-service restaurant under the same name. Stop in for a plate of Chicken Pelau: a tasty blend of rice, diced chicken, squash, peppers, and golden-brown baked chicken. 14628 E. Jefferson Ave., Detroit; 313-290-2938. D Tue.-Sat. The Peterboro $$ ASIAN-FUSION • A contemporary take on American-Chinese fare gives new life to the cuisine with robustly spiced dishes, including an “absurdly delicious” cheeseburger spring roll and a take on almond boneless chicken. 420 Peterboro St., Detroit; 313-833-1111. D daily. Seva Detroit $$ VEGETARIAN • Seva offers such dishes as black bean and sweet potato quesadillas, gluten-free options, and colorful stir-fries — some vegan as well as vegetarian. There’s also a full bar as well as a juice bar. 2541 Jackson Ave., Ann Arbor; 734-662-1111. 66 E. Forest Ave., Detroit; 313-974-6661. L,D daily.

The Peterboro’s Cheeseburger Spring rolls are served with tangy sauce and homemade pickles.

Trattoria Serventi $$ ITALIAN • The brick pizza oven turns out an array of thin-crust pizzas and there’s an interesting daytime menu that offers a real bargain. In the evening, such dishes as veal Tosca, and manicotti alla trattoria, recalling chef Aldo Ottaviani — who was instrumental in setting up the original Andiamo menu — typify the style. 20930 Mack Ave., Grosse Pointe Woods; 313-886-9933. L,D daily.

INTERNATIONAL Bucharest Grill $ MEDITERRANEAN-AMERICAN • This bustling sandwich shop, now with five locations, is a cult favorite with its fresh Mediterranean fare, notably the best chicken shawarma wrap sandwiches in town. We’re serious. See bucharestgrill.com for locations and hours. Common Pub $ GASTROPUB • Fans of Atlas Global Bistro, which shuttered in 2013, should be happy to learn that some of the principals may be found at this spot in the Belcrest Apartments. The well-edited menu includes duck rangoon and a burger. 5440 Cass Ave., Detroit; 313-285-8849. L,D Tue.-Fri., D Sat. Detroit Shipping Company $ FUSION • This bi-level destination, created out of

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shipping containers, offers a variety of food options ranging from the Caribbean-fusion dishes at Coop to chipotle-roasted grasshopper at Brujo Tacos + Tapas to Thai fare from Bangkok 96 and more. 474 Peterboro St., Detroit; 313-462-4973. L,D daily. Eatori Market $-$$ SPECIALTY GROCERY • This stylish spot overlooking downtown’s Capitol Park. The menu has steamed mussels with leeks, garlic, and fresh oysters. International flourishes abound with truffle aioli for the burger. 1215 Griswold St., Detroit; 313395-3030. L,D daily. El Barzon $ ITALIAN-MEXICAN • Norberto Garita prepares Italian and Mexican cuisines alongside his wife, Silvia Rosario Garita. Authentic Mexican entrees include mini tacos with beef, chicken, steak, barbecued goat, or sausage, and mole poblano, while the Italian influence takes the form of spaghetti carbonara and Suppa di pesce (seafood soup). 3710 Junction Road, Detroit; 313-8942070. D Tue.-Sun. Folk $ AUSTRALIAN • A charming Corktown storefront dishing up an all-day brunch menu. It’s an offshoot of the Farmer’s Hand grocery and farmers market. The menu focuses on beautifully plated dishes like salads, quiche, meat pies, all beautifully plated and nutritious. Infused milks and frothy lattes are well sought after, too. 1701 Trumbull Ave., Detroit; 313-290-5849. BR Wed-Mon.

Frita Batidos $ CUBAN • Since opening in 2010, Ann Arbor’s Frita Batidos has been cherished for its spicy Cubaninfluenced chorizo burgers and tropical milkshakes made with fresh fruit. Now owner and Top Chef: Las Vegas alum Eve Arnoff has opened a second location in downtown Detroit. The casual eatery is the mirror image of its older sibling — bright and urban, with white walls, picnic tables, and exposed ductwork. Also featuring a full bar, the restaurant offers local craft beers, tropical cocktails, and the option to add a splash of rum to your milkshake. 66 W. Columbia St., Detroit; 313-725-4100. L,D daily. Leila $$$ LEBANESE • The restaurant from the proprietors of Birmingham’s Phoenicia is named after the owner’s mother — just one facet of the establishment that pays homage to family traditions and heritage. The menu includes various Lebanese dishes, from falafel to Leila’s Bolognese, featuring spaghetti, pine nut, and basil. Other menu items include sujuk — a spicy Armenian sausage — and tabbouleh made of parsley, cracked wheat, and spices. The beer and wine lists offer plenty of options to accompany any meal. 1245 Griswold St., Detroit; 313-816-8100; leiladetroit.com; D Sun., L&D Mon.-Sat. Marrow $$ MEAT-FORWARD • This West Village restaurant and butcher shop hybrid is an ode to meat, especially unusual cuts. Diners must walk

Traffic Jam & Snug $ GASTROPUB • Michigan’s first officially designated brewpub is fresh and eccentric. The menu is diverse, and somewhat slanted toward vegetarian diners with such veggie-forward dishes as spinach lasagna, quiche, and portobello mushroom soup. No worries, there’s meatloaf and crabcakes, too. 511 W. Canfield St., Detroit; 313831-9470. L,D daily. Yum Village $ AFRO-CARIBBEAN • The former food truck opened a full-service restaurant in the North End in April. The space is bright and fun with wooden tables, mismatched chairs, and a colorful, geometric paint job. And the food is just as bold. The restaurant serves up piquant dishes like Lemon Pepper Jerk Chicken. 6500 Woodward Ave., Detroit; 313-686-2839. L,D Tue.-Sat.

LATIN AMERICAN El Asador Steakhouse $$ MEXICAN • A concentrated cuisine with little modern flairs that also stays faithful to traditional Mexican cooking. Don’t miss the Camarones en Salsa de Langosta: breaded shrimp stuffed with cheese, fried to a golden dark brown, and topped with a lobster cream sauce. It’s a delicious dinner spot you don’t want to miss and an unassuming Latin-American find in Detroit’s Springwells Village. 1312 Springwells St., Detroit; 313-297-2360. L,D Tue.-Sun.

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Evie’s Tamales $$ MEXICAN • This Mexicantown restaurant makes some of the best tamales around. Pork or chicken is jacketed with sturdy masa, a dough of ground corn, and then wrapped in a corn husk and steamed. Eat in or order a dozen for later. 3454 Bagley St., Detroit; 313-843-5056. B,L,D Mon.-Sat., B,L Sun. M Cantina $ MEXICAN • Nuevo Latino street food is the premise at this surprising spot where everything from the tortilla chips to the salsas are made inhouse in the open kitchen. Juices are freshly squeezed and the menu of tortas, tacos, tapas, and salads from the kitchen of Heidi and Junior Merino from Hawaii and Mexico is distinctive. 13214 Michigan Ave., Dearborn; 313-399-9117. B,L,D daily. Mi Lindo San Blas $$$ MEXICAN • Heaping platters of seafood such as shrimp, octopus, and scallops, tell the story at this spot that brings a corner of Mexico’s seaside Nayarit region to southwest Detroit. On weekends when live music is added, the tables are often pushed back to create a dance floor. 1807 Livernois Ave., Detroit; 313-789-5100. L,D daily. Vicente’s Cuban Cuisine $$ CUBAN • An evening at this lively spot is more than just Cuban and Spanish dining. Appetizers and tapas include the outstanding Tapa de la Casa, pork leg marinated in mojo; a Spanish chorizo and fresh mushrooms concoction with flambéed sherry wine; and empanadas, a Cuban turnover filled with ground beef or chicken. 1250 Library St., Detroit; 313-962-8800. L,D daily.

setting. Portions range from a dainty filet to a huge porterhouse. There are also a variety of small plates to choose from, including tuna tartare, crab cakes, mac and cheese, and more. 245 S. Eton, Birmingham;248-647-7774. L,D Mon.-Sat. Café ML $$ NEW AMERICAN • Café ML is contemporary, both in décor and its “globally inspired food.” Such dishes as short rib steamed buns, Chinese chicken salad, Singapore street noodles, and Korean fried chicken share the menu with burgers, steak frites, and fresh seafood. Garage doorstyle windows open onto the patio on warm days. 3607 W. Maple Road, Bloomfield Township; 248-642-4000. D daily. Capital Grille $$$ STEAKHOUSE • Hand-cut, dry-aged steaks and fresh seafood dishes are the stars at Capital Grille. The restaurant’s outstanding wine list features over 350 labels. The setting is appropriate for both business lunches and social events and includes well-appointed private dining rooms. 2800 W. Big Beaver Road, Troy; 248-649-5300. L,D Mon.-Sat., D Sun. Churchill’s Bistro & Cigar Bar $$$ TRADITIONAL • You can buy your cigar and smoke it, too. Plus, there are dry-aged steaks, pan-roasted sea bass, seasonal East Coast oysters, and lamb chops, among other options. A full bar boasts a large selection of whiskey, scotch, and bourbon — and plenty of wine. 116 S. Old

Woodward, Birmingham; 248-647-4555. L Mon.Sat. D daily. Como’s $$ NEW AMERICAN • This Ferndale favorite reopened in May 2019 under the ownership of Peas & Carrots Hospitality with a trendier, fresher look. The warm, homey feel is still intact, but it’s ditched the old menu for — among other things — chef Zack Skylar’s square, deep-dish, Detroit-style pizza that’s leavened from a sourdough starter as opposed to commercial yeast. 22812 Woodward Ave., Unit 100., Ferndale; 248-677-4439. L,D daily. Diamond’s Steak & Seafood $$$ STEAKHOUSE • Now with a second location in Royal Oak, this Howell-based restaurant is the perfect location for New York strip steak, fresh gulf shrimp, or a classic cheeseburger. The Royal Oak location also sports the highly anticipated lush rooftop bar called Pinky’s that opened this spring. Aptly named, it’s painted in rosy hues and features a whimsical floral mural. There’s a buffet-style brunch at both Diamonds locations on weekends. 100 S. Main St., Royal Oak; 248-2915201. D daily; 101 W. Grand River Ave., Howell; 517548-5500. D daily. Eddie’s Gourmet $$ NEW AMERICAN • Chef Eddie Hanna’s gourmet diner is a simple concept that works to perfection. The menu offers standard selection of breakfast items, burgers, sandwiches, and lunch specials, but the real draw is the counter-side gourmet and

pasta specials. Offerings include Veal Marsala and Chicken Milano 25920 Greenfield Road, Oak Park; 248-968-4060. L,D Mon-Sat. The Fly Trap $ ECLECTIC AMERICAN • This “finer diner” typifies fashionable Ferndale with its tin ceiling, red-topped tables, and counter with swivel stools. It offers sandwiches, salads, pastas, and omelets. 22950 Woodward Ave., Ferndale; 248-399-5150. B,L Tue.-Sun., D Tue.-Fri. Forest $$$ EUROPEAN-INSPIRED • The menu is brief but designed to let the kitchen assemble sharp flavors from various farm and market ingredients. Try the delightful Mandilli pasta with pistachio pesto and Tuscan kale, and the understated “Farm Egg.” 735 Forest Ave., Birmingham; 248258-9400. D Mon.-Sat. BR Sat. Garage Grill & Fuel Bar $$ NEW AMERICAN • The car-themed rooms of a former 1940s gas station are as fresh and appealing as the dishes themselves. The kitchen serves up a variety of seafood starters and “full-size sedan” entrees, as well as pizzas. 202 W. Main St., Northville, 248-924-3367. L,D nightly, BR Sat.-Sun. Hyde Park Prime Steakhouse $$$$ STEAKHOUSE • This plush modern steakhouse offers dry-aged prime and Kobe-style wagyu beef in a fun, clubby setting. An extensive wine list accompanies the restaurant menu that also fea-

OAKLAND AMERICAN Ale Mary’s $$ GASTROPUB • There’s no mistaking that the name of the game here is beer, and the bartenders can help with narrowing down the options. There’s a separate vegan menu, plus such highlights as Cajun shrimp tacos, Southern fried chicken, creative burger options such as one with a mac-and-cheese bun, and a lot of whiskey. Come hungry, ready to drink, and you will not be disappointed. 316 S. Main St., Royal Oak;248-2681939. L,D daily. BR Sat.-Sun. Beans & Cornbread $$ SOUL • Upscale soul food is the premise: wings, Hoppin’ John, catfish, and a gravy-smothered pork chop. Tempura battered fried shrimp comes with a choice of cocktail or spicy BBQ sauce, and there’s a notable Louisiana-style gumbo. 29508 Northwestern Hwy., Southfield; 248-208-1680. L,D Tue.-Fri., D Sat.-Sun. BR Sun. Beverly Hills Grill $$$ NEW AMERICAN • Breakfast near noon is compatible with the Grill’s dawn-to-dark schedule. Fare includes crab cake Benedict, corned beef hash with poached eggs, and omelet du jour. There are plenty of lunch and dinner options, typified by black bean chili, Caesar and spinach salads, and a notable burger. 31471 Southfield Road,Beverly Hills; 248-642-2355. B,L,D daily. Big Rock Chophouse $$$ STEAKHOUSE • This old railroad station is a great

1 1 4 HOURDETROIT.COM // DECEMBER 2020

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tures platters of chilled fresh seafood. 201 S. Old Woodward Ave., Birmingham; 248-594-4369. D daily. 17107 Haggerty Road, Northville Twp.; 248679-0007. D Tue.-Sat.

ket, burnt ends, and chicken are served atop butcher paper on metal trays for the true experience. 202 E. Third St., Royal Oak; 248-584-4227. L,D daily. BR Sun.

J-Bird Smoked Meats $$ BARBEQUE • Offering wood-smoked meats served with the traditional sides of cornbread, buttermilk slaw, and mac and cheese, popular dishes include the Three Meat Sampler and JBird Gumbo, as well as St. Louis Ribs and old-fashioned JBurgers. If you love meat, this is your place. 1978 Cass Lake Road, Keego Harbor; 248681-2124. D daily. BR Sat.-Sun.

Luxe Bar & Grill $$ NEW AMERICAN • The simple menu offers burgers on brioche buns and interesting salads and sides, as well as entrees typified by wildcaught salmon, prime filet, and Greek-style lamb chops. 525 N. Old Woodward Ave., Birmingham; 248-792-6051. 115 Kercheval Ave., Grosse Pointe Farms; 313-924-5459. L,D daily.

Kruse & Muer $$ SEAFOOD • The menu features seafood — lobster and shrimp in saffron cream — and pastas, pizzas, and sandwiches. There’s also beef, chicken, and a children’s menu. 327 S. Main St., Rochester; 248-652-9400. L,D daily, BR Sun. There’s also: Kruse & Muer Roadhouse, 801 S. Lapeer Road, Lake Orion; 248-814-9500. L,D daily; Kruse’s Deer Lake Inn, 7504 Dixie Hwy., Clarkston; 248-795-2077. 134 N. Adams Road, Rochester Hills; 248-375-2503. L,D daily; and the latest addition, Kruse & Muer on Woodward, 28028 Woodward Ave., Royal Oak; 248-965-2101. L,D daily. Lockhart’s BBQ $$ BARBEQUE • The heart of this joint’s authentic barbecue is the dry-rubbed meat smoker, which can smoke up to 800 pounds of meat at a time. Choices such as pork ribs, pulled pork, beef bris-

Mabel Gray $$$ NEW AMERICAN • Chef James Rigato produces some masterful dishes on this tiny menu, which does not miss a beat. The menu includes a multicourse tasting option, as well as a daily listing of changing items that never miss. It’s a fine dining experience that is certainly worth experiencing. 23825 John R Road, Hazel Park; 248-3984300. D Tue.-Sat. Mad Hatter Bistro, Bar & Tea Room $$ ECLECTIC AMERICAN • The whimsical setting inspired by Alice in Wonderland welcomes far more than the tea-sipping set with burgers and sandwiches, rabbit Porchetta, truffle risotto bites, and baked brie with pistachio, honey, and pomegranate. There are also pastries and other sweets, of course. 185 N. Old Woodward Ave., Birmingham; 248-540-0000. L,D daily, BR Sat.-Sun. Tea by reservation. Lower level not wheelchair accessible.

The Meeting House $$ ECLECTIC AMERICAN • This eclectic American menu includes lobster fettuccini, steak frites remarkably close to those at Paris bistros, and housemade potato chips with a hot Jarlsberg dip. Or, try the roasted carrot risotto made with house labneh, pistachio, pomegranate gastrique, and Za’atar. 301 S. Main St., Rochester; 248-7594825. D daily, BR Sat.-Sun. The Morrie $$ NEW AMERICAN • Music and munchies can be a great combination when served in the right proportions. Such offerings as the smoked chicken wings, Teriyaki salmon and Baja sweet potato tots, as well as the requisite burger and steak, appeal to a wide demographic. The rock’n’roll-themed eatery also brought its much-loved American dishes and cocktails to Birmingham in 2019. 511 S. Main St., Royal Oak; 248-216-1112. D daily. 260 N. Old Woodward Ave., Birmingham; 248-940-3260. L,D Mon.-Fri., B,L,D Sat.-Sun. BR Sat.-Sun. Oak City Grille $ NEW AMERICAN • This downtown Royal Oak spot bridges the gap between bar food and upscale dining. Order a dressed-up sandwich or burger, or elevate your dining experience with an 8-ounce filet mignon or lamb chops. The friendly price range makes anything possible. 212 W. Sixth St., Royal Oak; 248-556-0947. D daily. Ocean Prime SEAFOOD • An upper-end steak-and-fish

$$$$

place and a popular business lunch site. The menu features naturally harvested fresh fish and prime aged beef. Don’t miss the chocolate peanut butter pie or the carrot cake. A tried-andtrue metro Detroit spot. 2915 Coolidge Hwy., Troy; 248-458-0500. L Mon.-Fri., D daily. One-Eyed Betty’s $$ ECLECTIC AMERICAN • Picnic-style tables and blackboards lettered with scores of brew choices add a beer-hall sensibility to this popular spot. The kitchen delivers New Orleans-themed dishes such as po’boy sandwiches and Cajun chicken and sausage as well as a mouth-watering bacon burger. Weekend brunch features delicious housemade doughnuts. 175 W. Troy St., Ferndale; 248-808-6633. D daily, BR Sat.-Sun. Otus Supply $ NEW AMERICAN • This Ferndale stunner has delightful food, superb service, and one wild look. The menu offers eight main courses and shared plates, as well as pizza and sandwiches. Can’tmiss: The housemade rigatoni made with Italian sausage and shredded boar. There’s also a concert venue called The Parliament Room. 345 E. Nine Mile Road, Ferndale; 248-291-6160. D Mon.-Sat. O.W.L. $ MEXICAN-AMERICAN • This Royal Oak spot offers 24 hours of sustenance. Step up to the counter and order from the letterboard menu before grabbing a stool at the counter or along the window ledge. Dishes include such diner musts as eggs, sausage and potato hash, burgers, and chicken wings as well as tacos and nachos served from the open kitchen. 27302 Woodward Ave., Royal Oak; 248-808-6244. B, L,D daily. Park 600 Bar + Kitchen $$ EUROPEAN INSPIRED • Seating includes the central bar, in front of the blazing pizza oven, at a communal table and conventional tables, and on the terrace overlooking Paint Creek Trail. The menu has an array of small plates and sandwiches at lunch along with intriguing dinner entrees. Royal Park Hotel, 600 E. University Drive, Rochester; 248-453-8732. B,L,D daily and afternoon tea ($39 per person) Thurs.-Sun. by reservation. Prime29 Steakhouse $$$$ STEAKHOUSE • The 29-day aged prime beef, including the 24-ounce tomahawk bone-in rib-eye, still stars here. There’s also Chilean sea bass, Loch Duart salmon, and lamb chops with lobster fried rice. The service is notable, as is the Award of Excellence from Wine Spectator. 6545 Orchard Lake Road, West Bloomfield; 248-7377463. D daily. Public House $$ SMALL PLATES • This Ferndale classic once known for its sliders recently received a menu update courtesy of executive chef Nick Erven and head chef Jasmine Hughes. While old favorites like deviled eggs are still present, they’ve been updated with pork rind, and the restaurant now offers “Fancy Ass Hash Browns” with caviar and fried chicken with spicy tomato ranch. The desserts are really worth a try. 241 W. Nine Mile Road, Ferndale; 248-850-7420. L,D Mon.-Fri, B,L,D Sat.-Sun.

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Redcoat Tavern $ BURGERS • The half-pound choice beef hamburger is always atop the list of local favorites. But a low-fat, high-flavor Piedmontese beef one is tastier than the original. This is the place for

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Dining GUIDE

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your burger craving. 31542 Woodward Ave., Royal Oak; 248-549-0300. 6745 Orchard Lake Road, West Bloomfield Township; 248-865-0500. L,D Mon.-Sat. Rochester Chop House $$ NEW AMERICAN • Two restaurants in one; Kabin Kruser’s and the Chop House. There’s a throwback roadhouse-style feeling about the Chop House, which has a menu divided between red meat and fresh fish and seafood. Signature dishes include calamari, Maryland jumbo lump crabcakes, and a large selection of aged steaks, rack of lamb, and steak/seafood combinations. 306 S. Main St., Rochester; 248-651-2266. L Mon.-Fri., D daily Rugby Grille $$$$ NEW AMERICAN • At the Townsend Hotel’s upscale restaurant, the classics remain, including boned-at-the-table Dover sole and hefty steaks. The eatery also introduced a new menu last year. Michigan-produced ingredients from local farmers and ranchers are still a focus here. 100 Townsend St., Birmingham; 248-642-5999. B,L,D daily. Social Kitchen & Bar $$$ NEW AMERICAN • The energetic Birmingham spot allows guests a view of the kitchen action. It has a creative and varied menu typified by falafel lettuce wraps, fried chicken sandwiches, crispy Brussels sprouts, and salmon with braised lentils, crispy kale, and a mustard vinagrette. 225 E. Maple Road, Birmingham; 248-594-4200. L Mon.-Fri., D daily, BR Sat.-Sun.

Toasted Oak $$$ BRASSERIE • The menu revolves around the charcuterie — crispy pork belly, live paté, beef short rib, etc. — sold in the market next door and a list of hot grill items, such as grilled steaks with béarnaise sauce. In 2019, the restaurant earned a Wine Spectator magazine award for its outstanding wine program. Plus, just across the lot is Twelve Oaks Mall, should you fancy an evening of shopping and dinner. 27790 Novi Road, Novi; 248-277-6000. B,D daily, L Mon.-Fri. Townhouse $$$ NEW AMERICAN • This popular Birmingham spot has several exceptional offerings on its menu, such as the specialty 10 ounces of 28-day dryaged beef hamburger on brioche. 180 Pierce St., Birmingham; 248-792-5241. L,D daily, BR Sat.-Sun. 500 Woodward Ave., Detroit; 313-723-1000. L,D Mon.-Sun. BR Sun. 220 Merrill $$$ CONTEMPORARY AMERICAN • The menu includes apps and small plates as well as crispy Key West shrimp, pan-roasted sea bass, and fried calamari. There are heartier entrees as well, like the braised beef short ribs. 220 Merrill St., Birmingham; 248-646-2220. L,D Mon.-Sat. BR Sun. Union Woodshop $$ BARBEQUE • Part of the ever-growing Union Joints restaurant group, this is a self-described wood-fired joint, where pulled pork, ribs, chicken, and beef brisket come from the smoker, and

Neapolitan-style crisp-crusted pizzas from the wood-burning oven. And definitely check out the mac and cheese. There’s also a delicious kid’s menu for any youngsters in your party.18 S. Main St., Clarkston; 248-625-5660. D Mon.-Fri., L,D Sat.-Sun. Vinotecca $$ WINE BAR • Proprietors John and Kristin Jonna, the father-daughter duo who also collaborates on Vinology in Ann Arbor, have come up with an eclectic menu, including Loch Duarte salmon and a Kona coffee-rubbed filet. 210 Old S. Woodward Ave., Birmingham; 248-203-6600. D Tue.-Sun., BR Sat. and Sun. Vinsetta Garage $$ NEW AMERICAN • This restaurant in a vintage car-repair shop offers well-prepared comfortfood classics such as burgers on pretzel buns, macaroni and cheese, spaghetti and meatballs, pizzas, and roast chicken. A restaurant that pays true homage to Detroit. 27799 Woodward Ave., Berkley; 248-548-7711. L,D daily. Voyager $$ SEAFOOD • Fresh seafood with emphasis on oysters is the premise in this hard-to-find location. The space entails convivially close quarters for such dishes as peel-n’-eat shrimp, chili crab spaghetti and grilled swordfish. The premium bar offers short but notable lists of beer and wine as well as craft cocktails. 600 Vester St., Ferndale; 248-658-4999. D Tue.-Sat.

ASIAN Adachi $$$ JAPANESE-INSPIRED • Heading the kitchen is Lloyd Roberts, who has trained in the kitchens of celebrity chefs such as Jean-Georges Vongerichten and Nobu Matsuhisa. Here, soy truffle broth is ladled over pork dumplings reminiscent of coin purses, and miniature tacos are filled with lobster, tuna, or vegetable pickings. 325 S. Old Woodward Ave., Birmingham. D daily, L Mon.-Fri. Anita’s Kitchen $ LEBANESE • With pita pizzas and lamb chops, the Lebanese food here is some of the best around. And there’s vegetarian and gluten-free fare, too. Healthy, nutritious, and delicious. 22651 Woodward Ave., Ferndale; 248-548-0680. 150 W. Jefferson Ave., Detroit; 313771-3030. L,D daily. Antihero $$ JAPANESE-INSPIRED • This Izakaya — a Japanese pub-style bar or eatery — opened in fall 2018. Its food is focused on small plates along with an endless array of craft cocktails, beers, and more. 231 W. Nine Mile Road, Ferndale; 248307-7383. D Wed.-Sun. Bi Bim Bab $$ KOREAN • Though sushi and a small selection

Streetside Seafood $$ SEAFOOD • Small and cozy yet sophisticated, the restaurant has a pared-down menu of fresh fish and seafood on a seasonal menu. There are always two soups: a bisque and a chowder. Favorites include the smoked whitefish melt at lunch. A delicious restaurant for all palates to enjoy and feel comfortable in. 273 Pierce St.Birmingham; 248-645-9123. L Mon.-Fri., D daily. Three Cats Restaurant $ BREAKFAST/BRUNCH • Formerly a small café serving customers of the boutique Leon & Lulu, Three Cats is now a full-fledged restaurant and bar. Located in the former Clawson movie theater next door to the shop, the spot serves small, simple plates, including vegetarian and vegan options for brunch, lunch, and dinner. The beverage menu features local selections, such as vodka from Ferndale’s Valentine’s Distilling Co. and wines from grapes grown on the Leelanau Peninsula. Patrons can even take home the colorful, quirky chairs or tables they’re dining at, as most of the furniture in the restaurant is for sale. 116 W. 14 Mile Road, Clawson; 248-288-4858. L,D Mon.Fri., B,L,D Sat.-Sun. Toast, A Breakfast & Lunch Joint $ BREAKFAST/BRUNCH • It’s fun, it’s breezy, and the food is very, very good. The house specialty smothered burrito has plenty of fans, as does huevos rancheros: fried eggs upon corn tortillas, pintos, and cheese. Toast, a Neighborhood Joint, the spinoff of the Ferndale original has a more elaborate setting pairing ’50s retro with sleek contemporary in a pair of rooms. The new menu features twists to comfort food. 23144 Woodward Ave., Ferndale; 248-398-0444. L daily, B Sat.-Sun. 203 Pierce St., Birmingham; 248-2586278. B,L Mon.-Sat., B,L Sun.

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Dining GUIDE

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Ronin $$ JAPANESE • The sushi menu, ranging from spicy tuna rolls to yellowtail and salmon eggs and well beyond, is augmented by a concise menu of cooked fare. Front windows open onto the sidewalk, making the cocktail lounge open-air during the warm months. 326 W. Fourth St., Royal Oak; 248-546-0888. D daily. Take Sushi $$ JAPANESE • Crisp salads, miso soup garnished with the tiniest dice of tofu, sashimi and sushi, oversize bowls of soba or udon noodles, and all the familiar — and some not-so-familiar — entrees, combine together to make this spot special. 1366 Walton Blvd., Rochester Hills; 248-652-7800. L Mon.-Sat., D daily. Yotsuba Japanese Restaurant & Bar $$ JAPANESE • The semi-circular sushi bar is the center of this restaurant. Sushi chef Bobby Suzuki has a loyal following for his precise nigiri rolls. There are also tatami rooms and conventional seating. 7365 Orchard Lake Road, West Bloomfield Township; 248-737-8282. 2222 Hogback Road, Ann Arbor; 734-971-5168. L,D daily.

Buttermilk-brined chicken, a dollop of maple butter, and scallion chimichurri top fluffy waffles in Townhouse’s Chicken & Waffles dish.

Zao Jun $$ ASIAN FUSION • Adachi chef Lloyd Roberts has brought his refined yet imaginative Pan-Asian cuisine to Bloomfield Township. More casual than Roberts’ first local outpost, Zao Jun boasts an eclectic menu, influenced by traditional East Asian traditions as well as New Age techniques. Alongside an extensive drink menu of wine, beer, sake, and Asian-inspired cocktails, Zao Jun offers creative dishes such as Duck Macao, Kani Crab and Green Apple salad, and Mongolian Beef. 6608 Telegraph Road., Bloomfield Twp.; 248-949-9999. D daily.

EUROPEAN of Japanese entrees share the bill here, it’s Korean food at center stage — on barbecue grills, on which meat and seafood are grilled to order. Or come for the restaurant’s namesake. 43155 Main St., Novi; 248-348-6800. L,D daily. Elie’s Mediterranean Grill/Bar $$ LEBANESE • The lamb and chicken shawarma, shish kafta, kibbee nyeh, and other Lebanese dishes are emphasized by the décor, including photomurals of old Beirut and strings of blue beads cascading from the ceiling. A fun place to frequent for a quick lunch or a night out with friends. 263 Pierce St., Birmingham; 248-6472420. L,D Mon.-Sat. Hong Hua $ CHINESE • One of the best area restaurants dedicated to Asian food offers some rare delicacies — shark’s fin and bird’s nest soups, fresh abalone — as well as more customary items. One signature dish is stir-fried yellow grouper fillet with vegetables. 27925 Orchard Lake Road, Farmington Hills; 248-489-2280. L,D daily. Kaizen Ramen $ JAPANESE • A downtown Royal Oak space with exposed ductwork, orange booths, and a lively, floor-to-ceiling, black-and-white robot mural may not seem like the obvious choice for authentic Asian noodles. But this casual spot offers a variety of vegan and meat-based ramen dishes, as well as gyoza, poke, spring rolls, and karaage — Japanese-style fried chicken. Don’t skip out on

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desserts like mochi ice cream and cheesecake tempura. 411 S. Washington Ave., Royal Oak; 248-677-1236. L,D Mon.-Sat.

Coffee & Dessert Café for something sweet. 27566 Northwestern Hwy., Southfield; 248-9968922. L,D daily.

Lao Pot $$$ CHINESE • In early December, the owners of Madison Heights’ international market 168 Asian Mart opened Lao Pot, which specializes in Chinese Hot Pot cuisine. Hot Pot is a traditional method of cooking, using a pot of simmering broth, which sits in the center of the dining table. Lao Pot allows diners to customize and cook their meals right at their tables, combining great food and a memorable experience. 32707 John R. Road, Madison Heights; 248-689-9888. L,D daily.

168 KTV Bistro $$ PAN-ASIAN • Don’t judge by its unassuming strip mall location. It’s a unique experience that meshes food, karaoke, and pop party culture into a one-stop destination. The dining room offers dishes blurring the lines. Standouts include stirfried snow pea leaves with garlic and stir-fried udon. The traditional Korean noodle dish chap chae is a strong option. 32415 John R Road, Madison Heights; 248-616-0168. D daily.

R E S TAU R A N T OF THE YEAR 2008 Mon Jin Lau $$ ASIAN-FUSION • Explore such dishes as Singapore noodles, combining chicken, shrimp, chilies, and curry with angel-hair pasta; Mongolian beef; or seared scallops with corn chili sauce and a side of fried taro. The patio opens up and the dining room transforms into a dance floor for weekly events. 1515 E. Maple Road, Troy; 248689-2332. L Mon.-Fri., D daily. New Seoul Plaza $$ KOREAN • An all-in-one spot for Korean eats that opened in fall 2018, New Seoul Plaza offers a dish for every craving. Try Daebak KBBQ for Korean barbeque, Jinji for traditional dishes or Myomee

Phoenicia $$$ LEBANESE • This long-standing upscale Lebanese eatery has clean, contemporary lines that complement the French door-style windows. Don’t miss the morel mushrooms or roasted garlic cloves with tomato and basil as an appetizer. The menu expands to unexpected items such as baby back ribs and single-serving-sized local whitefish. 588 S. Old Woodward Ave., Birmingham; 248-644-3122. L Mon.-Fri., D daily. Quán Ngon Vietnamese Bistro $ VIETNAMESE • This gem of a bistro in a handsome space adds to the local Vietnamese offerings. Dishes such as cha gio (elegant little eggrolls), bun bo nuong sa (grilled steak atop angelhair rice noodles), and banh mi made with fresh ingredients. 30701 Dequindre Road, Madison Heights; 248-268-4310. L,D daily.

Andiamo Restaurants $$ ITALIAN • Steak and Italian pasta are the focus, but dessert is also impeccable. The more casual but as just delicious spots are known as Trattorias. Flagships: 400 Renaissance Center, Detroit; 313-567-6700. 21400 Michigan Ave., Dearborn; 313-359-3300. 6676 Telegraph Road, Bloomfield Township; 248-865-9300. 7096E. 14 Mile Road, Warren; 586-268-3200. Fenton Trattoria. D daily.

Assaggi Bistro $$$ ITALIAN • Seasonal offers encompassing rustic Italian, country French, and authentic Lebanese are all created in the open kitchen. Standouts include Moroccan duck legs, porcini-dusted day boat sea scallops, and cioppino (seafood stew). 330 W. Nine Mile Road, Ferndale; 248-584-3499 D Tue.-Sun. Bacco $$$ ITALIAN • Chef-owner Luciano Del Signore’s pastas are like pure art. Try the Strozzapreti Norcina: Italian sausage, truffles, tomato, and white wine, tossed in hand-rolled pasta. From local grass-fed beef to sustainably farm-raised sea bass to a fresh caprese, the ingredients are topend. Based in the heart of Southfield, Bacco is a true Italian gem in the suburbs. And the desserts, are not to be missed. 29410 Northwestern Hwy., Southfield; 248-356-6600. L Mon.-Fri., D Mon.-Sat.

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Bar Verona $$ ITALIAN • Helmed by celebrity chef Fabio Viviani, who has appeared on Bravo’s Top Chef, the upscale-casual eatery offers updated Italian favorites in a modern atmosphere. The menu features homemade pastas, such as garganelli with shiitake mushrooms and truffled porcini cream; and pizzas, including the Verona with Tomato Cream, Black Forest Ham, and Burrata, as well as a selection of steaks and seafood dishes. See website for locations; barverona.com Bella Piatti $$ ITALIAN • The location right across from the Townsend Hotel has inspired a number of visiting celebrities, professional athletes, and film crews who stay there to check out the Italian fare at this restaurant. The menu of such dishes as Gemelli pasta with fresh tomato sauce, salmon baked with spinach, kalamata olives, white wine, and tomatoes, and tagliatelle Bolognese stands on its own. It’s one of our true favorites in the area in terms of Italian restaurants. 167 Townsend St., Birmingham; 248-494-7110. L,D Tue.-Fri., D Sat. Bigalora: Wood Fired Cucina $$ ITALIAN • The pizza concept from chef Luciano Del Signore, a four-time James Beard Award nominee, features small plates, fresh pastas, wood-roasted meats, and a range of distinctive Neopolitan pizzas. See website for locations; bigalora.com

Auburn Hills; 248-373-4440. L Mon.-Fri. D daily. Loccino Italian Grill $$ ITALIAN • Loccino is a “family-friendly” yet upscale Italian restaurant. Choose from fresh seafood, steak, chicken, and veal dishes, plus traditional pastas, pizzas, salads, and more. They also offer happy hour specials from 3-7 p.m. weekdays. A great special occassion place or delicious workday lunch spot for whevener you need a break from the office. 5600 Crooks Road, Troy; 248-813-0700. L Mon.-Fri., D daily.

casual alternative with a serious kitchen that offers American dishes with global touches. 474 N. Old Woodward Ave., Birmingham; 248-712-4953. L,D daily. Polka Restaurant & Beer Café $$ POLISH • Servers in traditional garb greet you near original murals, and light woodwork is enhanced with painted floral panels. Try the dill pickle soup, city chicken, and beef short rib, plus other favorites like pierogis, schnitzel, stuffed cabbages, and several kielbasa styles. 2908 E. Maple Road, Troy; 248-817-2601. D Tue.-Sun.

Loui’s Pizza $ ITALIAN • Sure, you can now get a Michigan craft beer, but not much else has changed. And that’s a good thing. Parties dine on square pizzas with crisp crust that’s faintly charred around the edges. Hailed by food critics and Detroiters alike as arguably one of the most classic Detroit style pizzas in the city — so it’s well worth a trip. 23141 Dequindre Road, Hazel Park; 248-547-1711. L,D Wed.-Sun.

Pop’s For Italian $$ ITALIAN • It doesn’t sound fancy, but this Ferndale restaurant serves well-prepared, Italian dishes paired with an ambitious wine program. The fairly brief menu starts with a list of Neapolitan pizzas, then moves to pastas, but has all the classics to hit the spot. There are charcuterie boards and Italian desserts, too. 280 W. Nine Mile Road, Ferndale; 248-268-4806. D Tue.-Sun.

Market North End $$ ITALIAN • Joe and Kristin Bongiovanni opened this eatery just across the street from the family’s other two restaurants, Salvatore Scallopini and Luxe Bar & Grill. It represents a younger,

Sal’s $$ ITALIAN • Formerly known as Salvatore Scallopini, this old-school Italian eatery has long been known for its classic handmade pastas. Still, more recent menu additions — bold seafood dishes that reflect

the Bongiovanni family’s Sicilian heritage — hold up just as well. 505 N. Old Woodward Ave., Birmingham; 248-644-8799. L,D daily. Silver Spoon $$ ITALIAN • This quintessential slice of Italy features excellent food, knowledgeable staff, and friendly service. Try the bucatini made with pancetta, onion, red wine, and fresh tomato sauce. Also worth trying: saltimbocca alla Romana, or veal scaloppini sautéed in white wine. A truly delicious place for any kind of outing. 543 N. Main St., Rochester; 248-652-4500. D daily. Tallulah Wine Bar & Bistro $$ WINE BAR • Understated décor and a pareddown menu of seasonal dishes make this spot a Birmingham classic. The kitchen turns out dishes like Lamb Belly Ragu with housemade pasta; and Alaskan Halibut with mushroom ragu and asparagus. Wine is served by the glass, the pitcher, or bottle. 155 S. Bates St., Birmingham; 248-731-7066. D Mon.-Sat.

INTERNATIONAL

Café Cortina $$$ ITALIAN • Selections include prosciutto di Parma stuffed with greens and mozzarella; squid sautéed with fresh pomodori; gnocchi with porcini mushrooms; and meaty prawns finished with lemon, white wine, and herbs. For dessert, try the crepes 30715 W. 10 Mile Road, Farmington Hills; 248-474-3033. L,D Mon.-Fri., D Sat. Crispelli’s Bakery Pizzeria $ ITALIAN-INSPIRED • This hybrid offers artisanal pizzas from a brick oven, salads, paninis, and soups. A bakery offers crusty breads, desserts, and meals to go. Two patios add to the appeal. 28939 Woodward Ave., Berkley; 248-591-3300. 625 E. Big Beaver Road, Troy; 248-680-0066. 6690 Orchard Lake Road, West Bloomfield; 248591-3300. L,D daily. Due Venti $$ CUISINE • Everything is precise and balanced at this northern Italian gem: food, service, and atmosphere. Try the “fritelle” of sliced cauliflower fried in olive oil or the gnocchi with 14-hour braised lamb shank ragu. Desserts include affogato, a flourless torta with chocolate cake and raspberry mousse, and biscotti — everything is completely delicious. 220 S. Main St., Clawson; 248-288-0220. D Tue.-Sat. La Strada Dolci e Caffé $ ITALIAN • A slice of European elegance offers an impeccable little menu of Italian dishes and rich coffees and espresso. Paninis, delicious fresh green salads, hearty minestrone soup, pastas, pizzas, and decadent and artistically crafted pastries are prettily served and very tasty. 243 E. Merrill St., Birmingham; 248-480-0492. B,L,D Tue.-Sat., L,D Sun. Lelli’s $$ ITALIAN • Dinners begin with an antipasto tray, creamy minestrone, salad, side dish of spaghetti, and then — nine times out of 10 — a filet mignon with zip sauce. 885 N. Opdyke Road,

1 2 2 HOURDETROIT.COM // DECEMBER 2020

The Green Dot Sliders are a diner favorite at Green Dot Stables. Try the Coney Dog made with a Dearborn Dog, Venison chili, mustard, and onions (forefront); or the Buffalo Chicken with grilled chicken, blue cheese spread, house buffalo sauce, and celery. PHOTOGRAPH BY JOE VAUGHN

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Dining GUIDE

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bar food (although their burgers are certainly noteworthy). There’s escargot, perch, steaks, and a huge whiskey selection — 900 at last count. 27626 Harper Ave., St. Clair Shores; 586-6752115. L,D daily. Detroit Fish House $$ SEAFOOD • This restaurant feels like a true coastal eatery, serving an extensive menu of fresh fish and seafood in a well-designed setting. Choose from a wide variety of fresh fish and meaty seafood, ranging from salmon to Lake Superior whitefish. 51195 Schoenherr Road, Shelby Charter Township; 586-739-5400. L,D Mon.-Sat., D Sun. J. Baldwin’s Restaurant $$$ NEW AMERICAN • The menu showcases talented chef Jeff Baldwin’s contemporary American food: cedar-planked salmon, chicken fettuccini alfredo with pesto, and herb-crusted chicken, with housemade breads. The desserts include chocolate bumpy cake, spiced carrot cake, apple cobbler, chocolate mousse layer cake, and banana foster bread pudding. Overall, J. Baldwin’s serves up really amazing food. 16981 18 Mile Road, Clinton Township; 586-416-3500. L,D daily, BR Sun. Mr. Paul’s Chophouse $$$ STEAKHOUSE • This bastion of red meat as well as classic dishes is still going strong. Try oldschool tableside presentations such as Chateaubriand and Caesar salad. There’s a solid selection of fresh seafood and pasta, too. The founding family still runs the place and emphasizes great hospitality and a heckuva good time. 29850 Groesbeck Hwy., Roseville; 586-777-7770. L,D Mon.-Fri., D Sat.

Zingerman’s Roadhouse’s thick-cut sweet potato fries are served with sides of spicy mayonnaise for dipping.

Bistro Joe’s $$$ GLOBAL • Part of Papa Joe’s Gourmet Market, Bistro Joe’s is in a mezzanine overlooking the open kitchen and market. There is an eclectic list of dishes like Spicy Tuna “tacushi,” steamed mussels, and tasty flatbread pizzas. 34244 Woodward Ave., Birmingham; 248-594-0984. L,D Tue.-Sun., BR Sat.-Sun. The Fed $$ GASTROPUB • An attractive restaurant with great food and a delightfully refreshing atmosphere. The menu crosses boundaries, from tacos and wood-fired dishes to assorted flatbreads and fresh sushi rolls. The bright and airy bohemianchic interior is also Instagrammably beautiful. 15 S. Main St., Clarkston; 248-297-5833. D daily, BR Sat.-Sun. Hazel, Ravines & Downtown $$ ECLECTIC • This is an inventive, casual and fine-dining eatery, grab-and-go market, and bar all in a 10,000-square-foot space in downtown Birmingham. The restaurant itself offers three menus. Hazel focuses on comfort food. Ravines is for the seasoned traveler. While Downtown appeals to food-trend-followers. HRD is the ultimate neighborhood hangout. 1 Peabody St., Birmingham; 248671-1714. B,L,D daily.

LATIN AMERICAN 1 24 HOURDETROIT.COM // DECEMBER 2020

Culantro $$ PERUVIAN • Native Peruvian Betty Shuell brings a taste of her home to Ferndale. The casual, homey, seat-yourself establishment is named after an herb that is often used in preparation with the more familiar cilantro. An especially notable dish is Pollo a la Brasa, marinated chicken served with French fries, rice, and a variety of Peruvian dipping sauces. 22939 Woodward Ave., Ferndale; 248-632-1055. L,D daily. Gran Castor $$ LATIN STREET • From the duo behind hit spots like Vinsetta Garage and Union Woodshop comes this vibrant Latin-American café and restaurant. Diners can choose to sit behind one of the two bars, a cozy café, or in the 245-seat dining room all decked in colorful textiles. At Gran Castor, the dining room is equally as decadent as the food and drinks served. Grab a $5 margarita between 4 p.m.-6 p.m. daily. 2950 Rochester Road, Troy; 248-278-7777. D Mon-Sun. Honcho $ LATIN FUSION • From the owners of Vinsetta Garage and Union Woodshop, this restaurant can be described as “Latin food that speaks with an Asian accent.” Menu items include a chicken burrito fried and tossed in a soy fish sauce and Korean pork tacos, featuring Woodshop pulled pork tossed in Korean BBQ sauce and topped with toasted sesame seeds and Malay radish slaw. 3 E. Church St., Clarkston; 248-707-3793. L,D daily.

Imperial $ MEXICAN-INSPIRED • The brief menu offers California-style tacos on soft tortillas, including lime-grilled chicken, carnitas, and marinated pork, as well as slow-roasted pork tortas, and guacamole, 22828 Woodward Ave., Ferndale, 248850-8060. L,D daily, BR Sun. Mesa Tacos And Tequila $ MEXICAN-AMERICAN • The two-story setting includes balcony seating in a big, open room where the bar gets equal time with the kitchen. The pop-Mexican menu — which includes guacamole, burritos, and the titular tacos — is backed up with an array of tequilas. 312 S. Main St., Royal Oak; 248-545-1940. L & D daily.

MACOMB AMERICAN Bad Brad’s $$ BARBEQUE • The rustic setting is just right for the menu of St. Louis ribs, brisket, and pulled pork. 3437 S. Baldwin Road, Orion Charter Township; 248-977-5910. 35611 Green St., New Baltimore; 586-716-9977. 6525 23 Mile Road, Shelby Township; 586-254-7010. L,D daily. Butter Run Saloon $ GASTROPUB • Solid American fare that’s beyond

Sherwood Brewing Co. $ GASTROPUB • Quality local ingredients raise Sherwood’s fare to well above “elevated pub grub.” Some notable choices include the hearty House Beer Chili, savory Better Made-crusted fish and chips, and spicy Buffalo Mac. Homemade extends to dessert, including Cashew Outside Cookies. This isn’t just bar food, it’s elevated bar food. 45689 Hayes Road, Shelby Township; 586-532-9669. L,D daily. Steakhouse 22 $$ STEAKHOUSE • The late Nick Andreopoulos once spent time as a “broiler man” at London Chop House. His family stays true to those roots at this American steakhouse with a casual, neighborhood feel. They offer an array of well-prepared angus steaks, plus seafood and pasta dishes. With the sizable lunch and portions offered at Steakhouse 22, good luck saving room for dessert! 48900 Van Dyke Ave., Shelby Township; 586731-3900. L,D daily. Twisted Rooster $$ SPORTS BAR • This “Michigan-centric” chain (Chesterfield Township, Grand Rapids, and Belleville) has takes on classics, with mac & cheese variations and steaks with “zip” sauce. 45225 Marketplace Blvd., Chesterfield; 586-9491470. L,D daily. Vast Kitchen and Bar $$ NEW AMERICAN • Chef Nicole Justman heads the kitchen at this fresh spot that brings a touch of Birmingham to Shelby Township. A contemporary menu includes ginger-crusted salmon and filet mignon. 52969 Van Dyke Ave., Shelby

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Crispy Duck Dumplings at Of Rice and Men feature Hoisin aioli, Chinese ten spice, and sliced scallions.

Township; 586-991-6104. L,D Mon.-Sat. Waves $$ SEAFOOD • Seafood covers most of the menu at this Nautical Mile favorite. It’s a tough task choosing between such popular appetizers as Cuban-spiced crawfish tails, crispy grouper nuggets, and plump steamed mussels. Entrees include al dente pastas and several choices from “over the wave,” such as lamb chops and New York strip steak, plus lump crab cakes, and beer-battered cod. 24223 Jefferson Ave., St. Clair Shores; 586773-3279. L,D daily.

EUROPEAN

this spot. It offers imported pastas and sauces, plus a butcher counter with sausages and a wine assortment. The menu offers pasta and pizza, salads, and entrees, including a Chicken Milanese. 27919 Harper Ave., St. Clair Shores; 586-8796764. L,D Tue.-Sun. Testa Barra $$ ITALIAN • The newest spot from talented chef and restaurateur Jeffrey Baldwin and his wife, RoseMarie, offers modern Italian fare in a lively, upbeat setting. Pastas are made in-house. 48824 Romeo Plank Road, Macomb Township; 586-434-0100. D nightly D Tue.-Sun.

WASHTENAW AMERICAN

Da Francesco’s Ristorante & Bar $$ ITALIAN • Da Francesco’s has been around for more than 15 years, but its massive new facility is packing in the crowds offering an upbeat modern twist to traditional Italian dining. 49521 Van Dyke Ave., Shelby Township; 586-731-7544. L,D Tue.-Fri., D Sat., L,D Sun. Gaudino’s $$ ITALIAN • The trend toward combining a food market with a restaurant has a good example at

126 HOURDETROIT.COM // DECEMBER 2020

Black Pearl $$ SEAFOOD • This seafood and martini bar is especially popular during patio season. But step inside for a host of craft cocktails, then stay for dinner. A seafood-dominated menu includes a notable roasted scallop dish. The Pasta Gone Bayou is also worth a try, with shrimp, chicken, andouille sausage, and a Cajun cream sauce. And make sure to order dessert. The Sweet Potato Beignets and gluten-free Black Pearl

Molten Cake are exceptional. 302 S. Main St., Ann Arbor; 734-222-0400. D daily. Blue LLama Jazz Club $$ CREATIVE AMERICAN • Come to this swanky jazz club for the music, which includes headliners such as the Grammy-nominated Ravi Coltrane Quartet, but stay for Chef Louis Goral’s delicious food. Try the crispy foie gras PB&J with Marcona almonds and strawberry jam. There is also a delicious Sunday brunch with decadent orange blossom beignets and strawberry pancakes. 314 S. Main St., Ann Arbor; 734-372-3200. D Wed.-Sat., BR Sun. The Common Grill $$ SEAFOOD • Owner and chef Craig Common’s skilled work has drawn the attention of the now shuttered Gourmet magazine and the James Beard House — as well as the Purple Rose Theatre crowd. This mainstay is best known for fresh oysters and seafood, but all the fare at The Common Grill is expertly prepared. A tried-and-true foodie destination with a range of desserts, including coconut cream pie, lemon pudding cake, and cherry cobbler. 112 S. Main St.,Chelsea; 734-475-0470. L,D Tue.-Sun., BR Sun. Grange Kitchen and Bar $$$ NEW AMERICAN • If the charm of the brownstone storefront brought you in, regionally sourced

ingredients will make you stay. From fried pig head to pig-ear salad, every scrap of the hog is used, reflecting a philosophy of sustainability. 118 W. Liberty St., Ann Arbor; 734-995-2107. D Mon.-Sat., BR Sun. Seva Ann Arbor $$ VEGAN • Seva offers such dishes as black bean and sweet potato quesadillas, gluten-free options, and colorful stir-fries — some vegan as well as vegetarian. There’s also a full bar as well as a juice bar serving smoothies and shakes, fresh-squeezed juices, and mocktails. Choose from one of the most extensive vegetarian menus in the area. 2541 Jackson Ave., Ann Arbor; 734-662-1111. L,D daily. Zingerman’s Delicatessen $ SANDWICH/DELI • This is a must-try staple in Ann Arbor. The temptations at Zingerman’s are endless: fresh breads and a menu of filling sandwiches, olive oils and housemade balsamic vinegars, chilies, and mustards. 422 Detroit St., Ann Arbor; 734-663-3354. B,L,D daily. Zingerman’s Roadhouse $$$ CLASSIC COMFORT • This eatery celebrates American food from various cities across the country. From fresh Maryland crab cakes to the delicious delicacies of New Orleans, every last bite of the country is represented here.

PHOTOGRAPH BY JOE VAUGHN

R E S TA U R A N T S //

The buttermilk biscuits are beyond-this-world. 2501 Jackson Ave., Ann Arbor; 734-663-3663. B,L,D daily.

ASIAN Miss Kim’s $$ KOREAN • This spinoff from the Zingerman’s mini empire comes courtesy of chef Ji Hye Kim and is a go-to spot for healthy Asian eats. Kim often incorporates ancient Korean culinary traditions, such as rice syrup and plum extracts, into her dishes. Some of the restaurant’s standouts include the Wasabi Sugar Snap Peas and Korean BBQ Ssam Plate — just to name a few of them. 415 N. Fifth Ave., Ann Arbor; 734-275-0099. L,D Tue.-Sun. Shalimar $$ INDIAN • Offering North Indian, Tandoori, and Mughlai dishes, Shalimar is suitable for carnivores and herbivores alike. Standouts include the Tandoori Lamb Chops marinated in yogurt, ginger, and garlic, which is best eaten with the restaurant’s flavorful garlic naan served fresh and hot. 307 S. Main St., Ann Arbor; 734-6631500. L, D daily.

Slurping Turtle $ JAPANESE • This fun, casual Ann Arbor restaurant owned by celebrity chef Takashi Yagihashi offers plenty of shareable dishes, such as hamachi tacos and duck fat fried chicken. But the star is the noodle (Yagihashi’s “soul food”), which is made in-house daily on a machine imported from Japan. 608 E. Liberty St., Ann Arbor; 734-8876868. L,D daily.

EUROPEAN KouZina Greek Steet Food $ GREEK • The Greek “street food” at this popular Ann Arbor spot comes in lamb and beef, and chicken. Try the lentil soup for a delicious lunch or go for something more filling like falafel. Either way, you can’t go wrong with this excellent spot. 332 S. Main St., Ann Arbor; 734-9975155. L,D daily. Mani Osteria & Bar $$ ITALIAN • This popular casual restaurant infuses freshness with lower prices than most osterias. It’s a well-rounded blend of modern, eclectic Italian with classic standbys. The pizzas are hot, fresh and perfectly executed to suit your tastes.

341 E. Liberty St., Ann Arbor; 734-769-6700. L Tue.-Fri., D Tue.-Sun., BR Sun. Paesano $$ ITALIAN • With a friendly waitstaff and decked in vibrant colors, this lively restaurant is not to be missed. The innovative menu changes seasonally. Must-tries have included the pasta carbonara, featuring shrimp, duck bacon, and Italian greens, as well as beet and ricotta gnocchi with brown butter. 3411 Washtenaw Ave., Ann Arbor; 734-9710484. L,D daily.

INTERNATIONAL The Blue Nile $$ ETHIOPIAN • The real treat of the meal at this Ferndale restaurant is that it’s scooped up with a spongy bread called injera, and all the lentils, often seasoned with Ethiopian spice mixture known as Berber, and vegetables are delicious. 221 E. Washington St., Ann Arbor; 734-998-4746. D Tue.-Sun.545 W. Nine Mile Road, Ferndale; 248-547-6699. D daily. Cardamom $$ INDIAN • Check out the Hyderabadi Biryani —

Dining GUIDE

chicken, goat, and vegetable dishes, in which the rice is first cooked then baked. All the Indian favorites are available at Cardamom, such as Chicken Tikka Masala, Lamb Rogan Josh, and warm, fluffy, made-fresh garlic naan. It’s the ideal spot for those times when you’re craving the classics. 1739 Plymouth Road, Ann Arbor; 734662-2877. L,D Tue.-Sun. Vinology $$$ ECLECTIC • Natural brick walls blended with dark-wood booths and tables lend warmth to the dining room at Vinolgy, while tall ceilings contribute to a spacious feel. The menu draws on assorted cuisines to produce dishes such as Vegan Dumplings, Short Rib Tacos, Fig and Gorgonzola Flatbread, and Filet Mignon with black truffle garlic butter and burgundy reduction. As implied by the name of the venue, the wine list here is incredible. Try a wine off of its New or Old World Cellared Collection. 110 S. Main St., Ann Arbor; 734-222-9841. L Mon.-Fri. D daily.

All restaurants are reviewed anonymously, all expenses are paid by Hour Detroit, and the listings have no relationship to advertising in the magazine. All restaurants are handicapped accessible unless otherwise noted.

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DENTISTRY Q&A

Brush Away Your Fears

Going to the dentist is really a simple thing to do. While no one argues the importance of going to the dentist, along with the shortterm and long-term health benefits associated with it, a trip to the dentist is anything but a simple thing for many people. Let’s brush up on some facts. According to Centers for Disease Control, more than 1 in 4 (26 percent) adults in the United States have untreated tooth decay, and nearly half (46 percent) of all adults aged 30 years or older show signs of gum disease. Cavities are one of the most common chronic diseases of childhood in the United

States. Untreated cavities can cause pain and infections that may lead to problems with eating, speaking, playing, and learning. According to the CDC, about 1 out of 5 (20 percent) children aged 5 to 11 have at least one untreated decayed tooth, and 1 out of 7 (13 percent) adolescents aged 12 to 19 have at least one untreated decayed tooth. Economic reasons keep many people from visiting the dentist. Children aged 5 to 19 years from low-income families are twice as likely (25 percent) to have cavities. Another reason people avoid going to the dentist is because they believe “it’s going to hurt.”

The fear, anxiety, and uneasiness of pain associated with dental procedures keeps many people from living life to its fullest — yet it doesn’t have to be that way. With conscious sedation, dental work is completed while the patient is sleeping. According to local experts, intravenous sedation minimizes anxiety and allows work to be performed without the patient feeling any anxiety or discomfort. Metro Detroit dental professionals utilize the latest technology and treatments to renew your oral health and to create a beautiful, natural-looking, revitalized smile. ■

DENTISTRY Q&A Q:

Can physical therapy help my TMJ pain?

A: Yes! Team Rehab therapists can ease your TMJ pain. They’re trained to analyze posture, look for dysfunctions in the neck, and examine the range of motion of the jaw. An individualized program of

treatment can include ultrasound, moist heat, ice, stretching, and exercises to improve posture and muscle strength. Manual therapy relaxes the muscles of the neck and face to relieve any stiffness.

Team Rehab’s physical therapists may also work on the muscle structures inside the mouth, to move the temporomandibular joint out of a compressed state and into a painless state of rest.

Team Rehabilitation Physical Therapy Scott Delcomyn, CEO 33900 Harper Ave., Ste. 104 Clinton Twp., MI 48035 586-416-9100 team-rehab.com Advertisement on page 123

Are there ways to overcome the fear of going to the dentist?

A: The fear of pain associated with dental procedures keeps many people from living life to its fullest, yet it doesn’t have to be that way. With conscious sedation, dental work is completed while the patient is sleeping. Intravenous sedation minimizes anxiety and allows work to be performed without the patient feeling any anxiety or discomfort. For patients with gum disease or gum recession, conscious sedation and minimally invasive technology

have had transformative effects. Using the Chao Pinhole Gum Rejuvenation Technique®, treating gum recession is far more comfortable and predictable than in the past. The procedure eliminates the need to cut tissue from the palate or other areas to cover receding gums. Instead, a small pinhole is made in the gum tissue above or below the receded roots of the teeth, and special instruments are used to loosen and

bring healthy gum tissue over the receded tooth roots, improving the appearance of the teeth. Dr. Joseph Nemeth also performs LANAP®, a laser procedure for treating gum disease that eradicates bacteria under the gums, and permits new bone growth and gum reattachment. There’s no need to fear the dentist, because conscious sedation and minimally invasive procedures have reduced or eliminated any discomfort.

Joseph R. Nemeth, D.D.S. & Associates Joseph R. Nemeth, D.D.S. Amar Katranji, D.D.S., M.S. Periodontics, Dental Implants, Advanced Grafting 248-357-3100 The Richter Center – Halitosis Treatment 248-357-3213 Toll-free: 877-783-7374 29829 Telegraph Rd., Ste. 111 Southfield, MI 48034 drnemeth.com jrn@drnemeth.com

How do I know if I’m a good candidate for dental implants?

A: Among all the advancements

plications occur in people who are made in the dental field over the past smokers, diabetic, have a history of radiation, or have active gum disease. 30 years, placing dental implants to Overall, dental implants have a restore missing teeth has been one of success rate of approximately 97 the biggest. There are an estimated percent. Many people believe dental 178 million Americans with missing implants aren’t as effective later in teeth, and almost 40 million are life, but this simply isn’t the case. missing all of their teeth! Dental implants can help you smile Almost anyone who is missing a with confidence at any age. tooth is a candidate for implants; the If you’re anxious about dental main risk factors to look out for are all related to your health. Most com- surgery, sedation options are avail-

able for your comfort. Most people find that getting an implant placed is far less uncomfortable than they had anticipated. Whether you’re missing a single tooth, multiple teeth, or all of your teeth, dental implants can improve your appearance, boost your confidence, and help you participate in your active lifestyle without worrying about your teeth.

Dental Implant Center of Royal Oak Omar El-Banhawy, D.D.S., M.S., F.I.C.O.I. 4251 Coolidge Hwy. Royal Oak, MI 48073 248-949-2076 info@dentalimplantcenterofroyaloak.com Advertisement on Inside Back Cover

SPIRIT OF GIVING AWARDS

WINTER HOUSEPLANT SALE AT CRANBROOK HOUSE & GARDENS

Franklin Wright Settlements will host its annual Spirit of Giving Awards on Friday, December 18, 2020 at 10 am. This year’s event will be a virtual awards ceremony recognizing the heightened level of contributions service organizations have made throughout the Corona Virus pandemic. Awards will be given to Kirk Mayes, CEO of Forgotten Harvest, Dr. Darienne Driver Hudson, CEO of United Way for Southeastern Michigan, and Ronald S. Taylor, CEO of the Detroit Area Agency on Aging. With time and resources being stretched to the limits, they have stepped up to meet the increased need in our community. Working in partnership with organizations like these, Franklin Wright has remained on the frontlines of service throughout the pandemic. While others sheltered, the staff at Franklin Wright have left their homes daily to help seniors and to feed the hungry. Sponsorship opportunities are still available. To learn more about the Spirit of Giving Awards and to give to this worthy cause, please visit www.franklinwright.org/spirit-of-giving.

Discover the Tropical Room, Cactus Garden, Orchid Room, and more in the Conservatory Greenhouse while shopping for houseplants that are sure to brighten up your home or workspace. Purchase assorted planters, begonias, bromeliads, dish gardens, jade, monstera, rubber tree plants, spider plants, succulents, and more. Plant sales support the preservation of our historic estate. Cranbrook House & Gardens Auxiliary volunteers will be available to answer your plant questions and assist with plant selection. The Winter Houseplant Sale is free to attend and open to the public on Friday, Feb. 12, and Saturday, Feb. 13, from 10 a.m. to 3 p.m. Please note that the Winter Houseplant Sale may move to an online format, the schedule may be adjusted, and reservations may be required to ensure the safety of our visitors and volunteers. For the most current information, please visit housegardens.cranbrook.edu.

HOLIDAY LIGHTS, JOYFUL NIGHTS EVENT

HOLIDAY POPS WITH THE PHIL

Get ready for Methodist Children’s Home Society’s biggest and brightest event yet as we bring hope and love to our children this holiday season! Our historic 80-acre campus in Redford will transform into a winter wonderland filled with aweinspiring Christmas lights covering every building, thanks to Zoro’s Christmas Lights. We’ll host a silent auction, sleigh rides, gingerbread houses, Christmas tree sale, carolers, hot cocoa, and so much more! All funds directly benefit healing our community’s most vulnerable foster care children who have been impacted by trauma, abuse, and neglect. Bring the whole family to enjoy the spectacle of the season, presented by All Inclusive Commercial Building Solutions. For more information and to register for charity preview tickets, visit mchsmi.org/events.

The Michigan Philharmonic’s annual holiday celebration kicks off the season Friday, Dec. 11, with music from The Polar Express, The Grinch, and, of course, Sleigh Ride, along with a couple of new favorites, “The Eighth Candle” and “Jingle Bells Forever.” In compliance with health and safety regulations, this one-hour concert will be offered in a safe manner with socially distanced seating at Our Lady of Good Counsel Parish in Plymouth. Masks will be required.For more information and to purchase tickets, call 734-451-2112 or visit michiganphil.org.

TO FIND OUT MORE ABOUT HOUR MEDIA SPONSORED EVENTS AND SEE PHOTOS FROM THOSE EVENTS, VISIT

HOURDETROIT.COM Learn about local non-profits, the work they are doing in our community, and ways you can help their causes in the digital edition of Give Detroit: A Charitable Registry at hourdetroit.com. * PLEASE NOTE, EVENT DATES MAY HAVE BEEN CANCELED OR POSTPONED. CHECK WITH INDIVIDUAL EVENT ORGANIZERS FOR MOST UP-TO-DATE CHANGES.

PROFESSIONALS

The Benefits of Pilates After Knee Surgery

hronic knee pain can be debilitating. If the pain is severe enough to hinder your daily living or rule out an active lifestyle, then you’ve likely visited an orthopedic surgeon who’s recommended surgery. While the objective of surgery is to increase your mobility, engaging in Pilates after knee surgery can help aid in quicker and more effective recovery. The knee is a hinge joint and, as such, its main function is flexion and extension — but it lacks what’s known as intrinsic stability. That’s why the ligaments and muscles around the joint provide support. If there’s an imbalance in the ligament and/or muscle strength, it can affect the knee’s functionality. Four primary muscles support the knee: the quadriceps, hamstrings, hip abductors/adductors, and external rotators in the lower leg muscles. Keeping these muscles working in harmony is key to minimizing

injury or pain. That’s the objective of Pilates. While there are many reasons for knee pain, three conditions commonly occur. The first is a meniscus tear, which can happen with something as simple as a sudden twist or turn that causes the knee cartilage to tear. This type of injury is more common in older adults. Another common condition is a torn ligament. There are four major ligaments in the knee that connect the thigh bone to the lower leg bones and keep the knee stable. Torn ligaments are more often seen in athletes or people who are very active. The third most common reason for knee pain is arthritis, and there are different types of arthritis. Osteoarthritis is the progressive wearing of the cartilage in the knee joint. It occurs more frequently in people over the age of 50, but can also be caused by weight, genetics, previous injuries, infections,

and illness. With rheumatoid arthritis, the tissue around the joint becomes thick and inflamed. Posttraumatic arthritis can result after a serious knee injury such as a bone fracture or ligament tear. Whatever the reason for your knee surgery, Pilates before surgery is a safe and effective way to prepare your body for surgery and can lend to the overall success of the procedure. Many Pilates exercises focus on maintaining range of motion in the knee to strengthen the surrounding tissue. In addition, core-strengthening exercises will improve your balance to increase stability postsurgery. Once your doctor gives you the go-ahead, practicing Pilates will make a big difference in your recovery. Working on machines such as the Reformer, an instructor can increase or decrease resistance and range of movement to ensure safety in knee flexion and extension exercises. “Bridging on the Reformer will strengthen the gluteal muscles and hamstrings while stabilizing the back of the knee,” says Ron Jegadeesh, Pilates instructor, physical therapist, and owner of Pilates Fitness & Physical Therapy Center in Southfield. The initial focus during rehab will be on working from the core with slow and controlled movements that incorporate proper breathing, he says. As you continue to heal, additional exercises will be added that target range of motion in the knees, as well as strength and muscle memory development, and the improvement of knee flexors and extensors. Finally, you’ll develop and establish a long-term regime so you can continue your rehabilitation while fostering optimal health and fitness. Plenty of research shows that using Pilates as a rehabilitative exercise post-knee surgery is highly effective. In one study, orthopedic surgeons worked alongside a trained Pilates instructor to create a specific protocol for 38 patients. The patients performed a series of Pilates exercises for at least one hour, three to four times per week. After one year, all 38 of the patients reported they were satisfied — 25 of them said they were extremely satisfied — with the exercise protocol. Not a single patient reported dissatisfaction. Seventy-three percent of them went on to practice Pilates on a regular basis. If knee surgery is in your future, now’s the time to get connected with a qualified Pilates instructor who can get you started on presurgical exercises. If you’re currently recovering from knee surgery and would like to explore Pilates for rehabilitation, you can do so at any time. You’ll be glad you did.

Ron Jegadeesh, PT, MBA Certified PMA, Polestar Pilates, Stott Pilates®, Gyrotonic®, Gyrokinesis® Instructor 17418 W. 10 Mile Rd. Southfield, MI 48075 248-552-1012 | 248-552-0657 (fax) pilatesfitnessevolution.com info@pilatesfitnessevolution.com

1920s

memories not only of Christmases past but of Detroit’s architectural past as well. Both edifices pictured here were built in the 19th century. The young carolers are raising their voices in song in front of the municipal tree, behind which stands the seat of Detroit’s government, City Hall. No one seems to be able to pinpoint when the modifier “Old” started to precede City Hall, though even when this photo was taken, the building was of a venerable age, having been erected in 1871. It was beloved by many, but some heaped scorn on it, calling it a mishmash of architectural styles. That it was, blending elements of Italian Renaissance, French Second Empire, and even a Georgian cupola, but its beautiful outdoor sculptures by Julius Melchers and its regal clock tower seemed to dampen most of the criticism. Most, but not all. When the new CityCounty Building (now the Coleman A. Young Municipal Center) opened in 1955, Old City Hall’s fate seemed sealed. Some called it hopelessly old-fashioned and a fire trap. Despite preservationists’ protests, the wrecking ball tore into the building on the evening of Aug. 14, 1961. The edifice to the right is the 1896 Majestic Building, Detroit’s second skyscraper (the Hammond Building, where The Qube stands today, was the first). The cast-iron structure, designed by Chicagoan Daniel Burnham, was distinguished by marble and mahogany on the interior. At the time of its erection, it was the city’s tallest building and remained so until the Ford Building on Griswold (another Burnham structure) topped it in 1909. The Majestic was demolished a year after Old City Hall, in 1962. Much of Detroit’s architectural history has been erased since this photo was taken, but one thing cannot be expunged. The Christmas spirit of peace and goodwill to all, which these youngsters projected through song, endures — even during a pandemic. —George Bulanda

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The Way It Was

PHOTOGRAPH COURTESY OF THE WALTER P. REUTHER LIBRARY, ARCHIVES OF LABOR AND URBAN AFFAIRS, WAYNE STATE UNIVERSITY (THE DETROIT NEWS)

MAKE A STATEMENT WITHOUT SAYING A WORD THE 2021 CADILLAC ESCALADE. NEVER STOP ARRIVING.