16 results
    • Tried and trendy

        The unpretentious exterior looks like a pancake house; it's crowded and noisy inside. All the attention has gone into the superlative food, which includes roasted wild mushrooms with peppercorn boursin, salad of warm tomato slices with chevre and red and yellow peppers, whitefish with tomato-ginger-cashew chutney, mahi-mahi with black bean, corn and tomato sauce. On weekends, there's a brunch menu till 4 pm. With no reservations taken, eager customers wait in line day and night, and are happy to do so.
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    • Hidden Italian delight

        Manager Dean Cicala describes La Dolce Vita as “a little hidden jewel that people are happy to find here.” Sometimes it is simplicity itself that makes a dish. Pasta dishes range from $12-$19. Main courses include too many chicken options, too few veal, two beef, and only one fish option. The gems on the dessert tray are made by Denise Rosselli, and focus on chocolate. There are also sorbets, if you’re looking for something lighter. Now that warm weather has settled in, an inviting little courtyard awaits behind an wrought iron fence to offer al fresco dinning.
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    • Here's the beef

        Steak dominates the fare and there’s nothing on the menu that would make a meat-and-potatoes lover squirm. Six dishes under the heading “VIP” are flambéed at two stations in the dining room. All of the entrées we tried were very good: seafood strudel ($16.95), fettuccine carbonara (prepared with chicken), veal Marsala, seafood marinara ($17.95). Sides are predictable, such as green beans. Soup or salad comes with entrees; the clam chowder, which we had in both the New England and Manhattan variations, is terrific. Ssrvice is a serious issue that needs attention from management.
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    • Meals on wheels

        Dim sum is the Chinese equivalent of Sunday brunch; carts rolling from table to table, diners pointing to what they want, little dishes piling up on the table, which are later counted to calculate the bill. We had three steamed buns, round, white and fluffy as biscuits, filled with a savory mix of chicken and mushrooms. The next plate had three round balls on it too, but the wrapper was a translucent noodle; inside was dark green spinach, stir-fried with scallions and shrimp. Congee, a soup made by cooking rice until it becomes a porridge, was soothing and delicious. We were not offered the plates piled with chicken feet; their goose-bump flesh looked pale and cold, though it is a great delicacy in China. And don’t forget Shangri-La when you are looking for a great Chinese dinner. The menu is lengthy, and runs from jellyfish to almond boneless chicken.
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    • All in the family

        One of the triumvirate of the area's classic, old-line Italian-American restaurants (Mario's, Lelli's, Larco's) with roots that go back half a century to Detroit's Six Mile Road. Pastas and steaks in generous portions are equally emphasized in an upbeat setting featuring black-and-white photographs of Italian gardens.
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    • Small menu, big style

        The frequently changing, seasonal menu has only five entrées, so you can have confidence that anything you order will be done right. There are four appetizers, including scallops with a sauce of cauliflower and almonds, with grapes and raisins. Red snapper is presented atop Asian somen noodles, bok choy and shiitake mushrooms, mildly flavored with curry. A lovely, stylish place.
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    • Juan fine place

        The menu announces that Juan’s is the home of the flaming fajita. The flaming fajita tops the price list and comes with three small tortillas and a plate of beans and rice. These were excellent fajitas, with lots of charred green peppers and onions, grilled chicken and steak, well seasoned. It was great fun to watch our server pour brandy around the perimeter of the cast iron griddle and set it aflame with a click from a barbecue lighter. The liquor gives it a mellow flavor. Go ahead and splurge for the extra cheese ($1) because the flames melt it so nicely.
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    • Mostly marine

        There’s plenty of fish bric-a-brac about, some lovely, some kitschy. The broiled seafood platter comes with crab cakes, scallops, shrimp and tilapia; it's plenty for two. Parmesan-encrusted sole suffers from too much crust and too much cooking. There’s a small wine list, divided into four categories (such as “light and crisp”), making it easier to order. A nice, tart key lime pie is on the menu.
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    • Where fish are stars

        Chef Gary Tottis says he prepares the freshest possible fish in a simple way, then complement it with a light salsa that doesn’t mask the flavor of the fish. A couple appetizers have an Asian edge: tuna sashimi and lobster-shrimp spring rolls. Lemon sole is lightly breaded and served with a lemony sauce flavored with dill and scattered with capers. Other treats include Chilean sea bass with green tomato salsa, halibut with mango chutney, salmon with hearts of palm salsa, mahi mahi with pineapple salsa, crab cakes with pico de gallo.
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    • An Asian Pallas

        Pallas' take on Chinese dining is Americanized (the menu calls squid "calamari" and you'll have to ask for chopsticks), but the flavors are Asian and the accomodations luxurious. Traditionally labor-intensive peking duck gets a streamlined but delicious treatment: it's roasted, cut into 120 slices, dipped into a sauce (plum or hoisin), then set on a thin pancake and garnished with cucumber and scallions. Other winning dishes include an eggplant hot pot, served bubbling hot in a covered earthenware bowl with strips of eggplant and in a gingery sauce. Don’t ignore Pallas' classic appetizers, either: spring rolls, creamy crab Rangoon and barbecue ribs are all crowd pleasers.
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    • Let’s get greasy

        A little neighborhood place with all the virtues and vices of down-home cooking. Entrees include chicken (fried, smothered or barbecued), pork chops (ditto) country-fried steak, catfish, perch, wing-dings, shrimp, meat loaf and ribs. All the usual soul-food side dishes can be found here. If you don't want gravy, be sure to say so.
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    • Chopsticks amazing

        Like many Korean restaurants in the area, Mi Loc also serves Japanese food, including sushi, sashimi, tempura and teriyaki. It’s hard to figure the connection between the robust cooking of Korea and the artful, ethereal cuisine of Japan, but the two don't make as odd a couple as one might think. One of Mi Loc's specialities is Korean barbecue, where thin-sliced marinated beef is prepared on gas grills built into the tables, then eaten with sticky rice, lettuce and a variety of sauces. It's labor-intensive dining, but convivial. Other Korean dishes include samgaetang, a tiny whole chicken cooked in ginseng broth, then stuffed with rice, chestnuts, dates and garlic; mandoo konk, a traditional soup with beef dumplings, noodles and shreds of brisket; and japchae, a stir-fry of rice vermicelli, with slivers of beef and carrots no wider than toothpicks, plus green and red peppers, scallions and onions.
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    • Breakfast and beyond

        Though co-owner and chef Tim Meeks describes Recipes as an upscale place for breakfast, the atmosphere is relaxed. The flawlessly served fare runs the gamut from the traditional (pancakes, biscuits and gravy, eggs in every variation imaginable) to the adventurous (California roll omlets with crabmeat, avocado, cucumber, cream cheese and bits of seaweed). Stay long enough and you'll have the chance to sample one of the delightful lunch dishes such as chicken scaloppini with angel hair pasta or pan-Asian pasta garnished with sprouts and a spring roll.
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    • Naan on Nine Mile

        West Nine Mile in Ferndale has added Indian to the mix of cuisines that stretches from Woodward to Livernois and from Japan to Italy to Ethiopia. Star of India offers a classic Indian menu that includes, among other dishes, two delicious variations on korma, a creamy, yogurt-based sauce with a mild blend of spices punctuated by yellow raisins and slivers of almonds.The taciturn menu descriptions are short on details but accurate: when you read that the vindaloo is fiery hot, believe it. Loaves of naan, a flatbread baked in a clay oven, are great snacks. At $1.95 plain, $2.95 with spices and $3.95 stuffed with ground lamb or tikka chicken, it's ideal for lunch.
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    • The new Backroom

        Steve’s is a back room no more. The 15-year-old eatery behind the swinging saloon doors of a grocery in Harper Woods is still open for lunch, but owner Steve Kalil has moved the main operation to the booming “Nautical Mile” of St. Clair Shores. The house specials feature what is best about Middle Eastern food: the sprightly flavors of lemon, garlic, parsley and olive oil, vegetables used in inventive ways, meat as a minor player. Desserts are standouts: try the apricots baked in liqueur, stuffed with pistachio nut butter and topped with yogurt, whipped cream, and sugared almonds. Or the “cream berry delight” — phyllo cups filled with a sweet pastry cheese, topped with whipped cream and strewn with fresh berries and raspberry sauce.
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    • Jefferson’s beach

        Eat under a thatched roof or schmooze at the bar — you can almost hear the waves slapping on the beach. Join other revelers slurping their tsunamis, a tropical version of Long Island iced tea, as blue as a swimming pool and served in a goldfish bowl with Gummy Worms on the bottom. Slurp clams on the half shell, so much tastier than oysters and served with lemon wedges, horseradish and a kicky cocktail sauce. Try the Montego Bay calamari, sautéed in butter with tomatoes, capers and white wine. Or sample one of the huli-grilled specialities, like the banana leaf-wrapped chicken and ribs.
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