Prosciutto- and Provolone-Stuffed Flank Steak Is a Meat and Cheese Masterpiece
Food, booze, and pies are the pillars upon which Rock City Eatery rests, and the industrial-chic eatery in Hamtramck has entertained a steady flock of regulars because of it. The breadth of the globally-inspired menu attests to the culinary skill of owner Nikita Santches, who proves that it's totally possible to excel at everything from duck fat-fried poutine to Spanish octopus. here's a big emphasis on local solidarity, ranging from regional microbrews behind the bar to the ingredients used in the kitchen, so don't be surprised if certain items on this focused, market-driven menu run out towards the end of the day.
Founded in 2012 by a Canadian couple, Brooklyn Street Local is a homey Corktown lunch destination for vegetarians and carnivores alike. Ingredients are sourced fresh from Detroit's urban farms and are used to create an array of flavorful favorites, such as The BSL, traditional poutine made with organic cheese curds and beef gravy (can be adapted to vegan appetites), The Works, a thick, organic beef patty topped with cheddar, bacon, and a fried egg, the Vegan Reuben served on rye, and rich banana walnut pancakes. The interior has all the marks of an American diner (banquette seating, warm hanging lamps, framed photographs on the walls), but the stylish outdoor patio calls to mind the industrial cityscape of Bushwick, Brooklyn.
Vinsetta Garage serves up deliciously up-ticked comfort food. The space's got a well-worn mechanical vibe from the former service station that'd been around since the Model T days.
You expect sliders to be on the bar menu. But how about 22 different kinds of them? Lansing's Greed Dot Stables takes the slider staple and brings it to its most elaborate end with a selection of playful takes. You can always get a buffalo chicken or cheeseburger slider (which are on offer, don't worry), but try out the unexpected combos: the Korean hosts kimchi and peanut butter atop a beef patty while a PB&J is given a savory zing with chipotle-raspberry jam. And because surprise is the spice of life, you can always order the mystery meat. The rest of the wood bar, designed to recall a horse stable, feels familiar as any neighborhood drinking hole... just with fried baloney on the menu.
Answering the prayers of those who crave craft brews and top-notch bar food at 12am on a Tuesday, O-EB's a raucous ale den loaded with communal picnic tables, spacious leather booths, a trifecta of classic pinball machines, a stocked jukebox, and an unfinished beer cap mural you can contribute to.
Chef Brandon Johns has been a leader in Ann Arbor when it comes to championing local producers in his cuisine, and Grange Kitchen & Bar is serves as his biggest celebration of the area's growers. Ask about the bread you're eating and it may be from Avalon Bakery in Detroit. That butter you're spreading on it? From Calder Dairy in Carleton, very possibly. Seasonal menus change in the homey dining room dotted with tall-backed wooden chairs and armoires, and could feature fried pig's head (one of Johns' signatures), housemade chorizo, duck breast with rye berries and pears, and spice-roasted whole hog. It should be known that duck-fat fries taste better when the duck are sourced from within 100 miles.