SUSHI TOO — Mount Clemens' Fondue Room has long offered diners the chance to dip bite-sized morsels before popping them in their mouths. So it's not much of a stretch to offer sushi as well, and a new sushi menu by chef Michael Chee, who prepares and serves his creations personally to each table. Take the plunge at the Fondue Room, 82 Macomb Place, Mount Clements; 586-463-8568.
NEW SUNDAY — For the first time in its 21-year history, Downtown Detroit's Opus One is offering a brunch (noon-3 p.m.) and dinner (3-7 p.m.) on Sundays. The brunch can be a la carte or prix fixe ($22 including a choice of mimosa, bloody Mary or orange mojito). What's more, the bar has an all-day "happy hour" with 50 percent off drinks noon-7 p.m. At 565 E. Larned, Detroit; 313-961-7766.
UP MARKET — Russell Street Deli and Taste of Ethiopia have been joined by Supino Pizzeria, which serves tasty, thin-crust pizzas. It's also open later than most market spots, until 8:30 p.m. Tuesday-Thursday, and until 10 p.m. Friday and Saturday. At 2457 Russell St., Detroit; 313-567-7879
AT THE PAGE
The term "heirloom" conjures up thoughts of the delicious homegrown tomatoes that have become so popular in recent years. Sisters Marilynn and Sheila Brass, in Heirloom Cooking With the Brass Sisters: Recipes You Remember and Love (Black Dog & Leventhal, $29.95), have revived dozens of recipes that represent decades of home-cooked comfort food. Once called "cultural anthropologists," they have researched the recipes and the folks who created them and served them at home, presenting this edible history in this handsome volume.
A TASTY BEVERAGE
The fermented honey beverage mead has been around for millennia. Just about any civilization that ever had access to a beehive has some version of this mostly sweet, alcoholic brew. Though it has fallen into obscurity in modern times, you need look no further than Ferndale's B. Nektar Meadery to taste the drink of gods and kings. Along with traditional honey wine they offer mead made with grapes (pyment), other fruit (melomel) and spices (metheglin). Their semi-sweet vanilla cinnamon metheglin is a good starting point.
How we lived without a Back to the Basics egg and muffin toaster for so long is a mystery. Toast bread, bagels, frozen waffles, whatever fits in the slots. At the same time, poach eggs or anything your imagination will let you cook in water. There's even a warming tray. All kinds of possibilities. They're everywhere — Wal-Mart, Amazon, Macy's. Paula Deen, the Food Network's dean of Southern cooking, has her own model. For about $40, you can own this kitchen saver or kitchen replacement. Perfect for the dorm or unfurnished apartment.
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