Food Stuff

Plenty of places to watch the parade, and more

Nov 23, 2011 at 12:00 am

Parade rests Going to the Detroit Thanksgiving Day Parade? There are plenty of places along its staging area and route to warm up, chill out or fill up. The Majestic Complex presents a "sumptuous breakfast feast" on the big day, with a portion of the proceeds benefiting the Coalition on Temporary Shelter. That morning's menu includes scrambled eggs, sausage, pancakes, french toast, hash browns, fruit, cheese, pita bread, hummus, pastries, coffee, hot chocolate, milk and orange juice. Best of all, choice dining areas afford excellent views of the staging festivities. It all happens from 7 a.m. until noon, with parking available behind the Majestic complex. It's $20 for adults and $15 for kids 12 and younger; advance tickets available 9 a.m.-4 p.m. Wednesday at 313-833-9700 ext. 202. Diners can also enjoy a meal at Sgt. Pepperoni's, with pizza, donuts, coffee and hot chocolate. The Majestic Complex is at 4120-4140 Woodward Ave., Detroit; 313-833-9700;

A bit further south in the staging area, Atlas Global Bistro is hosting its own breakfast buffet. The prime locations, with floor-to-ceiling windows fronting on Woodward Avenue, will allow guests prime seating to watch while munching on a gourmet breakfast. Expect a full breakfast buffet, with coffee, fresh squeezed juices, hot cider, hot chocolate, redskin potato hash, applewood smoked bacon and sausage, buttermilk pancakes, fresh fruit, smoked salmon and garnishes, donuts, muffins, bagels, cereals and more. A cash bar will also be available, offering $15 bottomless Bloody Marys and mimosas, as well as other spirits. Atlas Global Bistro is at 3111 Woodward Ave., Detroit; doors will open at 8 a.m., (the parade beings at 9:20 a.m.); tickets are $40 for adults and $20 for children aged 12 and younger; reserve tickets today by calling at 313-831-2241.

No word on specials, but we hear the Whitney is also offering diners a place to fortify themselves before heading out into the celebration, and the mansion at the corner of Canfield seems an excellent spot to survey the fun. The Whitney is at 4421 Woodward Ave., Detroit; 313-832-5700;


TV eye Guy Fieri recently dropped in at Detroit's Traffic Jam & Snug (511 W. Canfield St., Detroit; 313-831-9470) for a segment. You can see the results of that visit on his show Diners, Drive-ins and Dives on the Food Network at 10 p.m. on Monday, Nov. 28. 


Cookies enabled Downtown's tony Opus One (565 E. Larned St., Detroit) is known for its creative gourmet dishes, its well-selected wine cellar, but also for its eye-opening dessert cart. Now you can give the gift of sweetness this year, with Opus One's Famous Cookies. They come $18 for a dozen in a pastry box, with somewhat higher prices for more elaborate packaging. To place an order, call Amanda Kokas at 313-961-5416.


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


food/thought  Those enamored with the Mediterranean flavors of Spain will enjoy Frank Camorra's Rustica: A Return to Spanish Home Cooking. Camorra presents recipes for the dishes that reflect the diversity of regional Spanish cuisine, including small plates consisting of simple but excellent grilled meats and vegetables. With an emphasis on authentic ingredients, Camorra shows how to prepare such dishes as truita amb suc, a variation on one of Spain's classic dishes — a tortilla Española or potato omelet. What's more, it's all beautifully photographed.


the works The only problem with a slice of toast or a pastry for breakfast — other than burning it — is the difficulty of spreading firm, still-cold butter on it, which remains in a lump. We know: Rich folk's blues, right? But suffer no more! The perfect solution is a ceramic Butter Bell crock which keeps butter fresh and spreadable for several weeks at room temperature. Put about a third of a cup of water in the crock and a stick of softened butter in the underside of the lid and replace it in the crock, creating an air-tight seal. Available through Sur La Table and at