Food Stuff

A new coffee joint, bitch-slapping Yelp's "experts." and Cooking Without Borders

Dec 28, 2011 at 12:00 am

More coffee, please The mid-city area just got another coffee joint. It's called Thistle Coffee House (pictured), and it's right across the street from the Bronx Bar. Expect coffee and tea, baked goods, a smattering of tables, and even a few couches. There's art on the walls and free Wi-Fi. We even hear that if you order a cup of coffee, they'll let you print 10 pages free. Better still, you can park in the commodious lot outside. Come for the java, to study, to snack or for their open-mic nights, with poetry and music, 7-9 p.m. Fridays and Saturdays, for a cover charge of $3. It's a few blocks south of Wayne State University's main campus, between Canfield and Prentis, at 4445 Second Ave., Detroit; 313-974-7282. Open 7 a.m.-9:30 p.m. Monday-Thursday, 7 a.m.-midnight Friday, 9 a.m.-midnight Saturday, 10 a.m.-5 p.m. Sundays.


Cheap bubbly Don't want to blow big bucks on bubbly when you pop that cork at midnight? It doesn't have to be a magnum of Moët. Drop in at Champane's Wine Cellars for an unbelievably low price on sparkling wine. It's called Crane Lake Spumante, a light-straw-colored aromatic sparkler with fruit and honey notes. It's normally $13, but now it's just $3.99. Yes, that's 750 ml of the old ceremonial beverage for the price of a bottle of Mad Dog 20/20. Champane's Wine Cellars is at 7007 Chicago Rd., Warren; 586-978-9463.


Yelp slapdown Who are these people? Anybody who's scanned restaurant "reviews" on Yelp knows that you don't need a clue to become one of their "experts." You had to wait to be seated? And the food didn't come right away? The locally sourced restaurant ran out of something? Ever wish you could take the piss out of these self-important moaners? We've been having a ball looking at sites that do just that. Check out and You'll be glad you did.


Seed smarts It's getting chilly, which means it's almost time to order some seed catalogs and dream up 2012's garden. Have any favorites you subscribe to year after year? Any upstarts you recommend? Let us know!


Know of any upcoming food and wine events? Let us know! Call 313-202-8043 or e-mail [email protected].


food/thought Traveling throughout the world, Michigan native Anita Lo has garnered the flavors that have influenced her food, inspiring her to create her version of American fusion cuisine. Cooking Without Borders tells how the way she thinks about food developed, enabling her to create the dishes served at Annisa, her popular New York restaurant. She urges readers to try new ingredients rather than rejecting the unfamiliar, and to use the international ingredients that are increasingly available. The image of the soft-shell crab opens a window on the Lo's kitchen.


the works  Although serious aficionados drink whiskey at room temperature, there are those who prefer a bit of a chill, but can't bear the thought of diluting it with melting ice cubes.  A simple solution is fast at hand: Teroforma whiskey stones. For about $20, you can pick up a set of nine of these sandstone rocks that chill in the freezer and keep your drink cool — just enough to take the edge off — without watering it down. The colder the freezer, the longer they last. Rinse them, freeze them, and use them again. Do not chew!