[EID Feature] Gastronomy: Restaurant of the Year (At Least It Should Be)

The best meal I ever had in metro Detroit was at Tribute in Farmington Hills when Takashi Yagihashi was still there. (In fact, that meal makes the short list for best dining experiences I’ve ever had in my life.) Following that meal are more meals at Tribute (post-Takashi) and a couple of trips to Iridescence (in both its OLD location in the MotorCity Casino before the hotel was built and the glorious new space). And now, Gastronomy.

My first visit to Gastronomy was in the first week they opened. They didn’t yet have a liquor license and were serving lunch only (they are now serving both dinner and alcohol). One look at the menu and a brief chat with the general manager and I knew, I just knew. Then I had the food.

Foie gras brulee.

Some places open with lots of fanfare – usually because of a really strong social media and marketing blitzkrieg (sometimes I even help with that); sometimes because of some local quasi-“star” player or established brand involved; sometimes because enough buzz was built on the ground level and people were simply really excited about, with or without the aid of PR. Gastronomy opened quietly … so quietly that barely anyone even knew about it. There were no feature spreads in the Free Press or Detroit News, no significant following on Facebook, no real buzz of which to speak. (A story in Crain’s from Nate Skid was so preemptive one could assume readers all but forgot about it; then there was some turnover with the chef and partners involved … i.e., Prentice is out.)

But does good buzz equal a good restaurant? I’m reminded of a line from the H.M.S. Pinafore: “’What never?’ ‘No, never.’ ‘What, never?’ ‘Hardly ever!’” In other words, the best places don’t usually need to blow their own horns.

Opinions on restaurants are highly subjective. (Just look at Yelp.) Here is fact: Gastronomy is the best new restaurant in metro Detroit, period. The end. There needs to be no further discussion. If Gastronomy isn’t adorned with “Restaurant of the Year” by the likes of Hour and the Free Press, they are wrong. Period. (Well, either wrong or playing a game of restaurant/advertiser politics, from which there is no escape.)

There are reasons why you might not know about Gastronomy. First, it is in a weird and somewhat off-putting office park in wholly un-sexy Southfield, and it is a place you must specifically seek out as it is tucked away in said weird and somewhat off-putting office park (you would never just drive by and feel compelled to pop in). Second, try as they did to re-vamp the interior of what was once a Morton’s Steakhouse (they tried to lighten it up with bright colors and also blew out a couple of windows to allow some natural light in), they can’t quite escape that “hotel conference center/banquet hall” vibe. (I blame the low ceilings.) But I’m not talking about metro Detroit’s sexiest restaurant (besides, that’s Roast); I’m talking about BEST.

Executive Chef Adam Hightower is no joke. A Michigan native and Schoolcraft culinary graduate, he has worked for private clubs in Michigan, New York, Florida and Houston; was on the USA Culinary Olympic Team in 2000; staged in Europe for a year; trained as a Sous Chef under Certified Master Chef Lawrence McFadden at the Ritz-Carlton’s flagship location in Naples; was the Executive Chef at Honolulu’s AAA Four-Diamond Bali by the Sea; and most recently returned from Hong Kong to oversee Gastronomy. This isn’t some small-potatoes Midwestern chef; this guy is the real deal, an accomplished culinarian able to compete on the world’s stage who chose once again to make Michigan his home.

And as a Michigan chef, Hightower’s menu at Gastronomy is a Michigan-by-way-of-the-world menu. Their whole concept is to source as much product from Michigan as possible, and if not Michigan than America (for example, their coffee is from Kona, Hawaii and is served in what they call an “American press”). Everything – everything – is made from scratch in-house, from the breads (including naan) and pastries made from in-house Pastry Chef Emily Davis (another Schoolcraft grad – this place could be an advertisement for that school) to the bitters, infusions and syrups used in the craft cocktails created by some of metro Detroit’s most noted mixologists. They have their own herb garden on the property and will also have their own greenhouse close by that will supply them year-round. They serve “black water” which they mix themselves, a “healthier” version of water with almost 45% more oxygen and 77 minerals. (It tastes like regular not-as-healthy water but looks like Coca-Cola. To their knowledge they are the only restaurant in the country serving it.)

Steak and eggs.

The menu is a tour of the familiar yet not, regional yet worldly. The lunch menu is full of salads and sandwiches (as would be expected), but with unique spins. (They also offer a “lunch box” which is a five-course mini-meal for only $16.) There is a whole section on the menu dedicated to a specific region of global cuisine that will change every 6-8 weeks (they started with Southeast Asia.) The dinner menu is where the culinary team really shines with items like the Foie Gras Brulee (with chocolate, pineapple, cherry and chili) and “Steak and Eggs.” (From the menu description: “It is what it is, we just do it differently.” Indeed.) The gastropub, attached to the restaurant but with an identity all its own, has its own “pub snacks” menu that includes the “Gastronomy Haute Dog,” a house-made hot dog with house-made bun served with house-made accouterments including pickled jalapeno, sweet relish, ballpark mustard and chipotle ketchup.

Flourless chocolate cake.

After my first visit, I scheduled a time to meet with General Manager and Sommelier Chris Salazar to talk about the concept and do that thing I do. I figured we would chat, I would order a couple of small plates, snap a few photos and be on my way. Instead I stayed for nearly three hours and feasted on an impromptu eight-course chef’s tasting which included all of the above items. Each item was equally or more spectacular than the one before it, and by the time I got to the “haute” dog – of all things – and the Rolling Stone’s cover of “Paint It Black” came on I was so happy I wanted to cry. The only bad thing about that meal was the fact that I knew it had to end. And then it did end ... with the Flourless Chocolate Cake – salted caramel crémeux, chocolate-covered Kona beans, vanilla malt whipped cream. It was the culinary equivalent of the crux of Beethoven’s 9th, the “Ode to Joy.”

Not only was the food itself phenomenal, on a level to which so many area restaurants aspire but so very, very few ever achieve, but the presentation was exceptional. Some more rustic chefs sneer at plating and presentation, considering it secondary to the food itself – they’re wrong. We eat with our eyes as much as our mouths. Adam Hightower understands this, and his presentation is in a league of its own.

To have your own experience of unadulterated joy, there is a chef’s table that seats up to eight people right outside the kitchen. Adam will also happily prepare a chef’s tasting for your table (whether you’re at the “special” table or not) upon request. There is no specific menu for this: Adam will come to your table to find out what your company likes and create a menu then and there. Vegetarians and vegans are also welcome; a special vegan menu will be introduced soon that isn’t JUST for vegans, but for anyone looking for a lighter, healthier meal.

Oh, and in keeping with the Michigan theme, they of course have a nice selection of Michigan craft beers, wines and spirits. Which probably went without saying but, you know, it’s still worth saying.

Want to see more? View the Flickr set here.

 

[EID Preview] Palate

All photos by Nicole Rupersburg.

I lived in Waterford what feels like a lifetime ago. Back then, there really wasn't anything worth visiting the area specifically for. You made do with what you had, and otherwise drove to other cities for what you wanted. West Bloomfield, Commerce Twp., White Lake, Wixom, Highland and Milford were all relatively close ("relative" because no matter where you go on that side of town, you have to drive around a bunch of lakes to get there). Commerce Twp. had It's a Matter of Taste. Keego Harbor -- the tiny byway town connecting Waterford and West Bloomfield through Cass Lake, Sylvan Lake, Orchard Lake, Pine Lake and a few smaller lakes -- had Jeremy Restaurant and Bar. West Bloomfield had a great wine bar and steakhouse that, much like every other place of real quality that opens in West Bloomfield, closed after a couple of years. At the time Brian Polcyn's Five Lakes Grill in Milford was still open and hadn't yet changed over to Cinco Lagos, and right across the street there was Sean O'Callahan's, a great Irish pub that served proper pints of Guinness and lots of Irish whiskeys. And that ... that was pretty much it.

But now! I rue the day I gave up that $375/mo. one-bedroom apartment (gas and water included; true story) because now the area is getting pretty cool and it is FAR (both geographically and metaphorically) from the hipster-riddled downtown Detroit I now call home. Now White Lake has the Root Restaurant (a short 15-minute drive from my old apartment, which would have meant MUCH more frequent visitations), and Milford has craft beer bar and sustainable from-scratch restaurant Palate.

The last time I was in Milford was a little over two years ago. Downtown Milford is a charming Michigan Main Street that, like so many other charming Michigan Main Streets, was decimated during the recession. Polcyn kept afloat by rebranding; a lot of other places weren't so lucky (O'Callahan's was one of them). On my last visit it seemed like every other storefront was shuttered and Milford was a dying downtown; now, Milford is once again a bustling downtown with nearly every storefront occupied with adorable independently-owned boutiques, cafes and restaurants. There is a flurry of foot traffic and lots of people happily dining on sidewalk patios. And inside the space that was once home to O'Callahan's, an enthusiastic couple are opening the bar/restaurant of their dreams.

When I sat down to chat with Bristol Arnold, who is opening the much-anticipated Palate (get your head out of Planet Detroit, people) with her soon-to-be husband Joe Hibbert, I experienced that moment when my professional decorum (as it were) was promptly discarded and I fell absolutely and entirely in love with them, their concept and their whole entire ethos and began to gush. These are Good People. And while there are quite a lot of Good People in this business locally (Michigan as a whole doesn't really realize how fortunate it is in this regard), it can be downright heartbreaking when Good People don't have good product. (And also when absolute bastards manage to get it right.) But Palate is Good People with good product, and now I have yet another place an hour drive from my home that I wish I could support on a daily basis. (Hey, apartments in Milford are damn cheap!)

Joe and Bristol met while both were going through some major life changes. A professional dancer who had worked for Disney, Royal Caribbean and even toured with Cirque, Bristol was looking for a more stable professional life which she found as a dance teacher in Walled Lake. At the time Joe was still a partner in Uptown Grille in Commerce Twp., a place that received rave reviews for its craft beer program and from-scratch kitchen when it first opened but ultimately took a direction Joe wasn't happy with, prompting him to leave. Bristol met Joe in the course of planning a friend's bridal shower at Uptown Grille, and if you think the whole concept of love at first sight is cheesy ... well yeah, probably it is, except for when it's true and then it really is beautiful to see. (Even for a stone-cold cynic like me.) These two are the real deal, and Palate is the product of their shared passions.

When Joe left Uptown it was without any animosity. "He left because he wanted to focus on his mission versus someone else's and not have to worry about someone else changing his plans," Bristol explains. And this steadfast refusal to compromise his own integrity is a professional trademark of Joe's: he grew up in Canada and got his start in the restaurant industry at Wendy's when he was 13 years old. When corporate America took Wendy's over and the food became all boxed and frozen, he left. He has since opened many restaurants and is willing to do whatever it takes to keep the place functioning well and keeping the customers happy, whether that means cooking on the line or cleaning toilets.

Bristol herself had always had the dream of opening a coffee and wine bar and the name she had in her head was always Palate. "Palate" is a bit of a play, as the word (which refers to the roof of the mouth and is used colloquially to describe one's refinement of taste, though one technically has nothing to do with the other) is often confused with its homonym "palette," which refers to a painter's tool or collection of colors. "It's the part of your body that tells you what you like and what you don't," Bristol says. "But an artist draws on a palette, and food from the farmer comes on a pallet" -- referring to large, flat wooden shipping mechanisms, and yet another homonym.

To fully incorporate the palate/palette/pallet theme, Bristol and Joe worked with local artists for every detail in the restaurant -- from the used Dragon's Milk bourbon barrels from New Holland Brewing that were hand-painted with other local brewery logos to the repurposed pallets made into art pieces in the shape of a wine bottle and glass that are the focal point of the main dining room. Because they are also a family-friendly establishment (the main wall of the secondary dining room is adorned with the words "Be our guest," a nod to Bristol's days at Disney), kids get a chalkboard "palette" to draw on, which ties in with the theme but also has the added advantage of reducing waste.

"We're trying not to leave a huge imprint," states Bristol. "That’s why I chose not to give kids crayons and paper and instead give them a chalkboard and chalk. I’m doing everything I can to be paperless, even encouraging our vendors." They have participated in several fundraising events and festivals, including catering the VIP tent at the Michigan Brewers Guild Summer Beer Festival, and they always use compostable products for off-site events. (In fact it was through the MBG's Executive Director Scott Graham that Bristol learned a lot about leaving a carbon imprint.)

That same ethos can be seen in various touched throughout the restaurant, from the repurposed pallets and barrels previously mentioned to the reclaimed wood bar rail from a barn in Hamburg Twp. At the very heart of all of this is a commitment to using "what's around [us]," to procure as much as they can locally and work with local people, from farmers to artists to tradesmen. "It’s so much more than food; it’s education," Bristol explains. "We want to educate our consumers. We want people to support Michigan and bring a new economy to life here [by educating] everyone in our community about what they’re consuming and who they support." She adds, "We’re really grateful to have the resources we have in Michigan."

They buy produce from small, local farmers who can't afford the "organic" label. They make everything in their kitchen from scratch -- no microwaves, nothing frozen, nothing boxed. "Our team here is a labor of love. They like to make things from scratch. They know it’s time consuming but that’s what they’re passionate about."

Joe's own dream has always been to offer farm-fresh food with craft cocktails and craft beer at an economical price so that anybody can eat at his restaurant a couple of times a week; a kid-friendly place that the community would love and want to be a part of. The food at Palate is all farm-to-table, offering small plates and different types of cuisines from all over the world made from scratch using local products. Items include an "exquisite" hand-packed burger, cherrywood-smoked-bacon-wrapped scallops, lamb chops, and "true" Neapolitan pizza. (Bristol spent some time learning how to make Neapolitan pizzas in Italy, and upholds Antica Pizzeria Fellini as the local gold standard.) To further their goal of customer education, their iPad menus are interactive and show pictures of the food, the farms, the vineyards, and allow the customers the opportunity to find out more information on where everything on their plate and in their glass is from. (And once again, this wholly electronic system significantly reduces paper waste.)

Their craft cocktail menu was designed with assistance from mad scientist mixologist Dave Porcaro from Cafe Muse. They're offering 40 bottles of wine from small producers under $30 and all available by the glass. And of course, there is a huge emphasis on Michigan craft beer.

Thanks to Joe's many years in the industry, he has developed strong relationships with local brewers and distributors and has access to some pretty cool stuff ... but, spoilers! You'll just have to follow their Facebook page for those updates. Their staff are all Cicerone-certified beer servers and they have a $50,000 custom-built stone beer wall. The entire tap system and bar is optimized for maximum beer enjoyment.

And all of this is really the culmination of everything Joe has worked towards as a restaurateur all along. "Joe is adamant about quality; he’s not going to sacrifice quality," Bristol says of her future husband (they're getting married -- and moving, and opening the restaurant -- this month). "A lot of people have closed doors in his face. The charity work he’s done is endless; he has raised over a million dollars over the past four years [for local charities]. He raised $30,000 one night alone at a spaghetti dinner at Uptown. He’s just awesome! It’s not just what he does for a living; it’s the driving force that he has to help people. All of our leftovers go to Forgotten Harvest -- the breads, anything dry. [We're really] major into charity work and community!" Long-term Joe and Bristol hope to do even more to embrace and educate their community, like working with local schools on field trips to teach kids about kitchen safety and how to bake bread.

Both Joe and Bristol view Palate as a collaborative effort of many people, not just themselves. "I put so much time into including other people in this project," Bristol says. "It's not just about Joe and I. It's about employing local artists, local contractors, using all of our Michigan resources, and getting it going so when people look at it they can say, 'Hey, I was part of that.' Tons of people were part of this project and we’re proud of that and want them to be proud of it because that’s what’s it about."

She admits it took them a long time to get the restaurant ready to open (apparently some locals took to the almighty grousing grounds of the Internet to complain about it), but she simply says, "Good things take time and attention to detail. When you rush a project like this it doesn't do anyone any favors." As they get ready to open, Bristol is bubbling over with excitement. "The people we’ve been surrounded with are just magical. With us together and the people we have here the possibilities are endless!"

Palate opens today.

[HOT LIST] Old Mission Peninsula

Sunset on Old Mission. All photos by Nicole Rupersburg.

Mario Batali has been yammering on incessantly about Traverse City once again, which is great and all but based on his "favorite picks" it sure does seem like he never makes the journey from his pad on the Leelanau Peninsula around the bay and onto Old Mission all that often. Old Mission (along with its sister Leelanau) is pretty much the crown at the head of Traverse City. And if the Sleeping Bear Dunes National Park is the most beautiful place in America, then Old Mission Peninsula is the most beautiful place on the planet.* It is 19 miles long and divides Grand Traverse Bay into East and West Bays. At its widest point it is three miles wide; at its narrowest points you have truly breathtaking panoramic views of both sparkling bays over the sloping vineyards and fruit orchards. Say what you will about Napa, Tuscany or Bordeaux, they look like an Ohio cornfield compared to this. (It's true. I've been. They do.)

In fact, do say what you will about Bordeaux; the world’s most esteemed winemaking region happens to sit along the same circle of latitude, the 45th Parallel, as the Old Mission American Viticultural Area (AVA), and world-recognized winemakers are taking up the challenge of making world-class wines in this region. The peninsula has seven wineries (though two more have been approved) and only a smattering of restaurants and hotels (well ... "inns"). The rest is preserved land (a state park and lots 'o farms), so Old Mission will stay frozen in this tranquil state of un-development forever. If late summer travel plans take you "up north," make this one of your highlights.

#1 Mission Table + Jolly Pumpkin
Do your life a favor and have dinner and many many drinks on the deck at Mission Table. With places like Trattoria Stella and Cook's House in Traverse City stealing all the thunder, Mission Table never seems to gets its due. Executive Chef Paul Olson is a quiet genius: he just does his thing, tending to his herb garden out back, cranking out some fan-freakin’-bloody-tastic farm-to-table seasonal dishes. This restaurant is a true representation of the indigenous flavors of Michigan. Think tender, succulent lamb loin with oven-roasted cauliflower, or crispy pork belly with housemade kimchi, roasted brussel sprouts, and a poached egg ... as one friend put it, "Paul should Iron Chef the shit out of Batali." As I put it, "I fucking love Paul." Attached to Mission Table is the Jolly Pumpkin Restaurant and Brewery, which is DUH IT'S JOLLY PUMPKIN. (And all their beers are also available at Mission Table; the deck is shared.) Oh, the deck? Overlooking West Bay, quiet, surrounded by trees, sunlight reflecting off the water -- some people meditate. This is better.

#2 Chateau Chantal 
Chateau Chantal is an estate winery and bed + breakfast. The Inn is connected to their tasting room, and guests are free to conduct their own wine sampling after-hours (this is northern Michigan, where people still believe in the honors system). The chef-prepared daily breakfasts are fantastic, and during the summer you can follow it up with their lunchtime "tapas tours" through the vineyard. They also have what might actually be one of the most stunning patio views in the state: order a glass of wine and a plate of cheese from local creameries and chill on the patio overlooking the bay, or check out their prix fixe seven-course wine dinners held several nights a week through October.

#3 2 Lads Winery
It's fun and young (four years old this year), and it also has the best damn view on the peninsula. 2 Lads' sleek, ultra-modern tasting room is perched atop a hill overlooking the bay with absolutely no obstructions. You might find it difficult to pay attention to the pourer's spiel when right behind them is a massive window showcasing this spectacular view, but do try to pay attention: 2 Lads specializes in cool climate reds and sparkling wines, and winemaker Cornel Olivier (originally from South Africa) believes that Michigan's reds can one day be on par with Bordeaux. Genius? Or insanity? It may be a fine line, but it sure does have a nice view.

Here's more of me gushing over Old Mission wines.

Actually here's more of me gushing over Old Mission to New Yorkers.

#4 Peninsula Grill
For casual fare, the Peninsula Grill offers classic American grill cuisine of serious excellence (try one of the flatbreads), along with a solid selection of local wines and beers. Longtime bartender Johnny even promises he’ll remember what you drink for next time.

#5 Tesoro Inn
A lot of people don’t like B+Bs because they’re a little too…folksy. The Tesoro Inn is the ultimate anti-B+B B+B. Owners Jane and Les Hagaman have created the kind of bed and breakfast experience that will appeal to even the most ambiance-sensitive. Jane is an artist and interior designer; Les is an accomplished fine dining chef. Their home is beautifully decorated with their own Asian-inspired art pieces and multi-colored slate floors, yet is also comfortable and inviting with warm tones and soft textures. For those of you seeking the “foodie” experience, their three-course farm-to-table breakfasts and homemade evening desserts (left on your nightstand next to the following day's breakfast menu printed on gorgeous cream-colored stationary) will make you want to make yourself at home FOREVER. But book early: the word is out on this three-year-old spot and they only have three guest rooms.

Bubbling under Brys Estate, The Boathouse, Peninsula Cellars, Black Star Farms Tasting Room, Chateau Grand Traverse, Old Mission General Store, Bowers Harbor Inn

*Eye for an eye, hyperbole for hyperbole.

[EID Travel Feature] Grand Rapids

HopCat. All photos by Nicole Rupersburg.

Just as the Traverse City Film Festival put Traverse City on the radar of national (even international) travelers, so too shall ArtPrize do the same for Grand Rapids. Michigan's second-largest city is home to the world's largest single art competition giveaway, with the top winner taking home $250,000 and total prize money reaching nearly half a million dollars. ArtPrize, which celebrated its third year in 2011, is making international headlines for its edgy, experimental, open format. Described as "part arts festival, part social experiment," the entire city of Grand Rapids is overtaken by art for the roughly three weeks it runs (many turning into permanent installations, like massive murals on the sides of buildings and huge metal sculptures located on city-owned parking lots and lawns, next to hotels and bars).

And it's not just relegated to traditional art spaces like galleries in museums. It's in the bars, the clubs, the restaurants, the book stores, the coffee shops, the parks, the bridges, the buses, the streets -- it's EVERYWHERE. And the prize money goes to the top 10 artists, as voted by the public. Not an art jury. YOU. The competition is open to all artists who are able to find space at a venue and all venues willing to participate. (2011 saw 192 venues presenting 1,713 artists from 44 states and 21 countries, bringing in 200,000 visitors, half of which were non-residents.) It's about art, but it's also about community, and social interaction, and artistic engagement, and it's in GRAND RAPIDS.

B. Nektar Meadery at the Grand Rapids International Wine, Beer and Food Festival.

Grand Rapids is also making a name for itself by hosting other major events, such as the Grand Rapids International Wine, Beer and Food Festival, which just held its fourth annual event earlier this month, and the popular Festival of the Arts held in June. But there is usually some sort of celebration happening in GR on pretty much any given weekend: this coming weekend, December 2-3, is Holly Jolly GR, which starts with their tree lighting ceremony on December 2 and includes dozens of independent retailers, galleries and boutiques participating in a holiday window display competition.

GR is also making a name for itself as one of Michigan's top eclectic food destination cities. Much like Traverse City, Grand Rapids is surrounded by farmland, and many of the area's restaurateurs and chefs emphasize a fully farm-to-table approach, and the general passion for and commitment to locally-sourced and Michigan-made products is ubiquitous. And while Traverse City still wins in the winery arena, some of Michigan's best breweries (which in turn puts them in the running for some of the best breweries in the country) are located right in downtown GR (or really super-duper close).

The GRAM.

As a metro Detroiter, there are certain things that you will notice immediately upon visiting Grand Rapids. First, how very clean it is. Not just clean but well-manicured, impeccably landscaped, full of sparkling skyscrapers downtown and adorable cottage-like gingerbread homes lining the surrounding hills. You'll also notice the abundance of art--not small pieces installed by renegade DIY artists and street art murals on abandoned buildings (not that there's anything wrong with that; Detroit, you're lovely, stay this way forever), but full-blown MURALS made with ceramic and mirror mosaic tiles and giant 3D plaster faces affixed to operational buildings, and massive sculptures placed prominently near the entrances of the B.O.B. and the JW Marriott. The downtown has density, walkability, and is filled with independent shops and restaurants (as well as several colleges and cultural institutions). All of this, only two and a half hours away.

Stay

JW Marriott.

Grand Rapids has a few different properties centrally located downtown. The Amway Grand is sort of the grand dame, but for visitors looking for something a bit less...fussy (and a bit more...young), the JW Marriott is a sparkling example of sophisticated, contemporary refinement. The rooms are comfortable, but it is the particular touches like the vertigo-inducing balcony on every floor that looks down a wall of curved glass overlooking the river and the photography from Grand Rapids' sister cities on every floor that makes this property particularly memorable. There's also six.one.six, the hotel's signature restaurant which serves globally-inspired food on a local level (they even have their own chef's garden on the patio and list the dozens of different local producers and purveyors they work with on their menu and website).

Open only four months, CityFlatsHotel - Grand Rapids (the second location after Holland, MI) is the newest boutique hotel in downtown Grand Rapids, but it also has the most urban design nerd appeal. The rooms are sleek, sparsely decorated but with savvy touches like cork floors, floor-lit mattresses, architectural light wells, large windows, exposed brick, and a bright palette of colors (and each room is slightly different with different design touches). You also get free high-speed wireless Internet, HDTV and DIRECTV, and an iPod docking station. Grand Rapids is one of the country's leaders in sustainability, named the most sustainable mid-size city in 2010 and fourth in the nation for leadership in LEED-certified buildings, and CityFlats seeks to continue that tradition. Built to be LEED-Certified Gold (though still awaiting certification), the hotel has several eco-friendly features designed for efficiency and sustainability. It also has some of the most comfortable bedding EVER in a hotel (no wonder, since the hotelier's background is in hotel furniture; they even sell their bedding on the website). Seriously, like sleeping on a warm, fluffy cloud, wrapped in cloud.

The front desk/lobby/coffee shop/lounge/restaurant/bar downstairs is a feat of small space design. Each separate entity in effect shares the same space, though the modular setup allows them distinction. It's kind of like one of those IKEA bedroom setups, "Look how much you can do in 200 square feet!" (Only it's a hotel lobby, bar, restaurant, coffee shop, lounge and front desk in what is probably only 800 square feet.) The CitySen Lounge is a great place for a snack and drink, with a nice-sized menu of small plates and a solid selection of local and imported beers and wines. If you head out there this Saturday Dec. 3, stop by for their sparkling wine tasting from 7-10 p.m.

See
Don't know if you got the message yet, but this city is super-big on art. While you're here, don't miss the Grand Rapids Art Museum, this first LEED-Certified Gold art museum in the world. The GRAM is small in size compared to something like the DIA, but the permanent collection alone is worth seeing and they always have intriguing exhibitions (the current exhibition on satire in art featuring Warrington Colescott is outstanding, an evolving history of parodying pop culture). Also check out the Urban Institute for Contemporary Arts, a quirky gallery/museum and film theatre with a particularly fantastic gift shop.

The GRAM.

The Frederick Meijer Gardens and Sculpture Park is worth spending an afternoon exploring with outdoor sculpture, indoor gardens, and the largest tropical conservatory in the state of Michigan. Now through January 8, 2012, enjoy their Christmas and Holiday Traditions from Around the World with horse-drawn carriages and a Hindu lights festival. And if you have kids, the Grand Rapids Children's Museum is an engaging, creative, interactive environment. For great deals on arts and culture attractions in GR, check out Culture Pass GR.

There are plenty of independent retail stores to browse, but for you bookish types (self included) Schuler Books and Music is must. As an independent book seller, this place is practically a museum in its own right. Their collection isn't vast but there's a nice selection of this-and-thats (nothing too crazy...no steampunk or circus sections, alas), and also a selection of affordable used fiction and nonfiction titles.

MadCap Coffee.

Eat and Drink
AKA, what you've been waiting for.

HopCat.

Start with coffee at MadCap Coffee, an independent coffee roaster which works directly with small farms for transparency and sustainability. Enjoy their latest roast done pour-over style. For lunch, grab a sandwich a Marie Catrib's. But don't think of it as a sandwich. Think of it as one of the best damn sandwiches you will ever eat in your entire life. (They're also vegan-friendly.) For something a bit heartier (i.e., with booze), head on over to HopCat, named the #3 best beer bar in the world by Beer Advocate. It's a brewpub, so they have their own beer, plus an extensive list of imported, craft, local and seasonal beers, plus really outstanding beer bar food, all cooked with and/or made to go well with BEER. Don't miss the crack fries or the cheese ale soup. The place gets packed at night, but lunch is always a more civil crowd. (If civil's your thing.)

Another brewpub worth checking out while you're in town is Brewery Vivant. Their beer isn't distributed this far east (yet; they're working on it), but in their brewpub you get the full Belgian tradition. Inspired by farmhouse breweries of southern Belgium and northern France, they brew Belgian-style IPAs, saisons and farmhouse ales. The Pub's menu is hearty Belgian-style seasonal dishes made from scratch highlighting regional flavors with special attention paid to beer pairings for the full beer-food experience, as well as a full commitment to sourcing their products locally.

Random art thing.

At some point mid-day, during the course of your cultural adventures, you might get thirsty again. Head to Founders Brewing Co. Widely regarded to be one of the top breweries in the country (if the fervor over their CBS is any indication), Founders is a happy place. A joyous, wonderous place full of happy. Breakfast Stout is on tap right now; get some. (They also have a large menu of snacky foods, like sandwiches and French bread pizzas, if you need a 'lil sumthin'. Their beers can be BEASTS.)

For dinner, man alive you have some decisions to make. There's San Chez Tapas Bistro, which despite its cutesy name (it's been around almost 20 years; they get grandfathered into the "cute names aren't cute anymore" clause) is a pinnacle of Mediterranean-inspired dining excellence, with a stellar small plates selection and inventive cocktails, as well as a long-held tradition of environmental initiatives (they are part of the Green Power Partnership) and community involvement. Locally-sourced ingredients are given the Spanish treatment.

There's also 25 Kitchen + Bar, new American cuisine which plays up the number 25 (25 beers on tap, 25 signature hand-crafted cocktails, 25 locally and internationally inspired wood-fired pizzas). And then you have Tre Cugini, an airy Italian eatery with a beautiful selection of pastas and risotto. But if you should only eat one meal during your stay in Grand Rapids, make it Reserve.

They opened last September in a sort of trial-by-fire (they launched the opening weekend of ArtPrize), and have since made a name for themselves as Grand Rapids' premiere restaurant. Owned in part by Grand Rapids business royalty Rick and Betsy DeVos, whose son Rick started ArtPrize, the restaurant seems inextricably tied to ArtPrize itself: the showpiece of the restaurant is a massive back-lit mural above the bar called "Open Water," which was the grand-prize winner of the first-ever ArtPrize in 2009. But while Reserve may have an interesting story (and gorgeous design), its ultimate draw is the food.

Executive Chef Matthew Millar emphasizes seasonal cooking and works directly with small family farms for a menu that truly defines the region, and what it means to be a Michigan restaurant. Select from "small," "medium" or "large" plates (every menu item sounds outstanding but the pan-roasted duck breast with fall vegetables, cranberry beans and foie gras butter might just be the stand-out), but be sure to start with a charcuterie and cheese plate. They import salumi and cheeses from some of the top producers in the world, but also make their own terrines, pates, and rilettes and source local artisan cheeses from nearby creameries. They've got a fantastic selection of local craft beers and liquors, but their custom-built, temperature-controlled cruvinet system holding 102 wines all available by the taste and glass is the real accomplishment. It is one of the largest such systems in the world, which allows the life of an open bottle of wine to be extended as long as six weeks, allowing them to offer by the glass a much wider range of varietals and price points than what most restaurants would typically risk.

Georgio's.

After dinner, pop by the Viceroy for some pre-Prohibition-inspired craft cocktails made with their own house-made bitters, syrups, shrubs and infusions. There's not a dud on the whole sizable cocktail menu; each drink is expertly crafted and utterly delightful. THIS is drinking. They do that whole precious secret-but-not-really-secret-entrance thing, but the quality of their cocktails more than makes up for it. And after a long night of drinking liquors with names you can't pronounce, stumble on over to Georgio's Gourmet Pizza. They're open until 3 a.m. Wednesday through Saturday, serving up enormous New York-style slices to hordes of hungry drunkards. It's not the best pizza you'll ever eat, but it's the best pizza you'll get this late, and with wacky flavors like Mac 'n Cheese and Potato + Bacon, it's definitely something different. (Be prepared to wait in line. With drunks. College-age drunks, which is even worse than your standard-issue drunk, though not quite as bad as your game day drunk.)

Want to see more? Check out the Grand Rapids Flickr set here, and the Reserve Flickr set here.

[EID Feature] The Root: Back to Basics

Pan-seared scallops. All photos by Nicole Rupersburg.

Earlier this week we gave you "The Best of Waterford," but there's one place we did not include. (a) Because it's not actually in Waterford; it's in White Lake (next door), and (b) save the best for last, right?

The Root Restaurant and Bar in White Lake has only been open two and a half months, but greater metro Detroit is already taking notice. They've got over 100 reviews on Open Table, more than 900 fans on their Facebook page, 16 glowing reviews on Yelp, and have also caught the attention of the Freep's Sylvia Rector and Crain's Nathan Skid. On weeknights they'll have anywhere from 70-150 covers (that's HUGE); on weekends they're booked solid for the night. You may find yourself asking, "What's a place like this doing in White Lake?" Newsflash: White Lake is not full of poors, and sometimes people who live here get sick of having to drive to Birmingham or Clarkston or West Bloomfield every time they want to have a fine(r) dining experience. "The food scene up here is a little insulting to the demographic," says 26-year-old Executive Chef James Rigato, who is so passionate about his food ethos you'll want to build a restaurant just for him to head ... not totally unlike how it actually happened, really.

Enter the Root, the BRAND-spanking new contemporary American restaurant located in a shopping plaza just off M-59/Highland Rd. The emphasis is on seasonal and regional cuisine, working with local farmers, growers and butchers on an ever-evolving menu in which everything - right down to the breads, pastries and ice creams - is made from scratch. "We smoke our own bacon, brine our own chickens...it's an all from-scratch menu. I'm very passionate; I'll fight over my food."

Thistle Coffeehouse: Coffee Culture and Community in Midtown

Nicole Rupersburg

I first heard about Thistle Coffeehouse from Pastor Brenda Jarvis (of Riverside Community Church) and her son Kevin at a large group dinner at the Whitney in October 2009. What they told me sounded too good to be true: a third-wave coffeehouse offering free WiFi, free printing, late-night hours, student art showcases, in DETROIT. I immediately went home and wrote my then-editor at Model D, telling her how exciting it is and how we just have to cover it. This was early on in my business coverage days and I wasn't quite yet aware of the general journalism rules of thumb, which include not covering a business that has no lease, no equipment and no business license, just an enthusiastic idea and some business cards. She let me down easy, saying, "It sounds like heaven. If it ever opens."

Sometimes the truth hurts. Truth is, a lot of people have a lot of ideas. Making them a reality is something different entirely.

A year and a half later, I get a Facebook message from Kevin: "Thistle Coffeehouse now open!"

I'll be damned.

Er. Maybe I should re-phrase that...

[944 Detroit] Morning, Noon and Night! Frita Batido's

"Chef Eve Aronoff has an infectious energy. She is fun, wacky, light-hearted and makes one feel instantly comfortable in her presence without even trying. Her latest restaurant venture, Frita Batidos in downtown Ann Arbor, reflects her welcoming spirit, seemingly as effortless as her naturally gracious demeanor.

''I wanted it to be super casual,' she explains. 'I’m a very informal person … [Frita Batidos] has the conviviality and warmth I wanted without compromising the integrity of the food.'

Frita Batidos exhibits a little less decorum than her previous venture, eve: the restaurant, but retains all of the same painstaking attention to detail in a decidedly more relaxed atmosphere. Meals are served on paper plates, water is placed in carafes alongside plastic cups on the long, communal tables, silverware is found on a counter at the back — the whole concept is cafeteria-style self-service, perfect for a more conscientiously unpretentious vibe and also in keeping with the college town-chic of Ann Arbor. “It’s just fun,” says Aronoff. 'It feels like a party. I was ready for a change in that direction....'"

Photograph by Scott Spellman for 944 Detroit. Read the rest of the article here.

[944 Detroit] Cork Wine Pub

To view this article you must view the PDF by clicking here.

Here is also the full text of this brief "Inside Dish" piece:

Birmingham, Royal Oak, Ferndale…Pleasant Ridge?  Thanks to the newly-opened Cork Wine Pub, this stretch of Woodward that was previously a dead zone is now the new “it” place to be, and with good reason: while there are no shortage of bars, clubs, lounges, and restaurants in the surrounding areas, there are few that truly cater to an adult crowd with a sophisticated palate.  “This is a place adults can go to and enjoy a bar,” explains Beverage Director Jeffrey Mar.  “It’s a place you can feel like a gentleman.”

The cozy space is bright and colorful, full of natural light and warmth.  As a “wine pub” they offer 150 wines by the bottle with 40 available by the glass, all of which were chosen because they are a great value, immediately drinkable, and really represent a place – there are no big-name mass-produced labels here.  They also offer a small but handsome selection of craft beers, but where they perhaps shine the brightest is in their extensive selection of liquors and liqueurs.  “I’m a big connoisseur of craft cocktails,” Mar admits, and the timing couldn’t be better: the trend is catching on like fire on absinthe and Cork is ahead of the curve with a robust menu of classic cocktails, hand-crafted contemporary creations, and limited-quantity barrel-aged cocktails.  This may not be a lemon-drop-and-Jaeger-bomb kind of place, but it’s not trying to be.

The menu is an equal accomplishment.  Executive Chef Bree Hoptman is putting forth exceptional effort.  The menu is seasonally-themed with locally-procured ingredients featuring succulent combinations such as duck with quinoa and winter vegetables and roasted beets with brown butter, garlic and bleu cheese.  The artisanal cheese selection is decadent, as is Pastry Chef Tanya Fallon’s tantalizing spread of housemade breads and desserts.

Also in keeping with growing trends, Cork has a retail wine shop next door open Tuesday – Saturday from 10 a.m. to last call where all their wines are available for purchase at 35% off their restaurant prices.

23810 Woodward Ave
Pleasant Ridge, MI 48069

(248) 544-2675

www.corkwinepub.com

944 Detroit: In the Garden of Eatin'

Also from the November 2010 issue, this one you have to view as a PDF by clicking here. (Thinking out loud: kind of funny to see how much of this information is already outdated only six months later.)

But for funsies, I'll give you the full text I had compiled pre-edit:

Top Nine Dining Trends in Metro Detroit (2010)

Pizza Goes Posh
It’s a staple of the American diet and comes in as many combinations of styles, flavors and preparation methods as there are possible permutations in a game of Sudoku.   But thanks to a new breed of wine bar, pizza is no longer pedestrian.  It all started with Crust Pizza and Wine Bar, with locations in Rochester Hills and Bloomfield Township.  Think Prosciutto di Parma with Maytag Bleu cheese, arugula and extra virgin olive oil...on a pizza.  Taste Pizzabar in Detroit features a uniquely urban loft atmosphere serving exceptional pizza with chewy, flavorful crust made fresh daily. Birmingham’s Quattro reinvented itself in May to be Quattro Pizzeria & Wine Bar, a little more casual and fun with a particular emphasis on the wine -- there’s something for every taste and budget.  And just this June, James Beard-nominated Chef Luciano Del Signore opened Pizzeria Biga in Southfield.  This is truly Italian-style pizza, with a thin, crispy crust and such toppings as duck prosciutto, Italian tuna and speck.  

Don’t Know How You Do the BBQ That You Do So Well
These places are so new you can still smell the paint amidst the aromas of sweet, succulent meat slow-cooking in the smoker.  Rub BBQ and Pub and Red Smoke Barbecue both just opened in Detroit this summer and both serve a variety of classic barbecue dishes in a trendy atmosphere with such distinctly Detroit touches as exposed brick walls and hardwood floors, and an extensive list of Michigan beers.  Over in Royal Oak, Lockhart’s BBQ opened in August and is already the talk of the town with its “REAL” barbecue offerings.  Following the Texas BBQ traditions, Lockhart’s is owned by a native Texan with a pit master who intensively studied his craft in Texas and uses a smoker built in Texas and yes, the name itself pays homage to the city in Texas where American barbecue was born. 

One Bottle of Wine for Now, Three Bottles for Later: Restaurant-Markets
Two new restaurants have opened in the past year that have really made a mark ... with their markets.  Toasted Oak Grill & Market in Novi offers a sharp selection of boutique wines (including a wide selection of Michigan wines), house-made charcuterie, artisan cheeses and a variety of house-made specialty products for purchase in the market. The restaurant also offers their complete wine list at retail pricing with only a corkage fee.  In Birmingham, Tallulah Wine Bar and Bistro offers farm-to-table dining with a wide, diverse selection of worldly wines.  Next door Tallulah Too offers those same wines for purchase, as well as nightly wine flights and tastings.

Show Me the Way to the Next Whiskey Bar(BQ): Food Tours
Sometimes the best way to discover what an area has to offer is to have someone else show you.  Check out some of these businesses offering highly specialized food- and drink-themed tours.

Motor City Brew Tours: http://motorcitybrewtours.com
Focused on the craft beer movement in Michigan, tours include bus transportation to three different breweries, with brewer-led tours and generous beer samples at each stop.  $49 + fees.
Taste-Full Tours: http://www.taste-fulltours.com
All tours are bussed from Royal Oak and cover a variety of themes, from a Junkfood Junket to a Motown Chowdown.  Chefs Laura and Laura also host Taste-Full Tastings above Royal Oak’s Cloverleaf Fine Wines complete with appropriate wine pairings. $35-65.
Savor Ann Arbor: http://savorannarbor.com/
Guided walking tours throughout downtown Ann Arbor and Kerrytown exploring history, architecture, shops and culinary treats.  Themes include sweets, vegetarian, and international flavors.  $30 for all includes food.

Discover Detroit Dining: http://www.discoverdetroitdining.com
Launched in early 2010, 3D Tours offers themed packages, pairing dinners and signature events from Taquerias & Tequila to a Brunch Bike Tour through Eastern Market.  $30-65.

Inside Detroit: http://www.insidedetroit.org
They primarily offer private tours, but their signature Know Before Your Go series is their most popular public event.  You’ll get a guided tour of different bars in the city rich with detailed local history and fun facts, receive drink specials and meet bar owners so you too will be “in the know.”  $10-15.

Attainably Sustainable
Locovorism.  Eco-conscious eating.  Sustainable cuisine.  Call it anything you want, there’s no doubt that more environmentally- and economically-aware methods of food procurement and preparation are among the biggest national food trends right now.  “Sustainable” refers to sourcing from local producers and purveyors so foods are freshest and the money stays within the local economy; using and promoting organic growing methods for ecologic sustainability and a more healthful diet; and utilizing locally-grown seasonal produce with simple preparation methods to highlight their own natural flavors.  Here are a few of our favorite farm-to-table restaurants.
Ann Arbor: Arbor Brewing Company, eve: the restaurant, Grange Kitchen + Bar, Zingerman’s

Detroit: Avalon International Breads, Mudgie’s Deli, Woodbridge Pub

Oakland County: Inn Season Café, Forest Grill, Mind Body + Spirits, Tallulah Wine Bar and Bistro, Toasted Oak Grill & Market

Makes Us Weak: Restaurant Weeks
Even the biggest foodies can have a hard time tasting all that a single town has to offer, which is what makes various “Restaurant Week” events so enticing.  Three-course prix fixe menus at discounted prices allow diners to sample a city’s different restaurants while still being conscious of their wallets -- the only thing you have to worry about is how many reservations you can make in one week!  

Detroit Restaurant Week:  http://www.detroitrestaurantweek.com/
Spring and Fall: $28 dinner
Birmingham Restaurant Week
February: $15 lunch/$25 dinner
Troy Restaurant Week: http://www.troyrestaurantweek.com/
March & August: $15 lunch/$30 dinner
Ann Arbor Restaurant Week: http://annarborrestaurantweek.com/
January & June; $12 lunch/$25 dinner

High-End Mexican
Once upon a time this may have sounded like an oxymoron, but metro Detroit has seen simple Mexican cuisine go from humble taquerias to full-blown white tablecloth dining.  Cinco Lagos in Milford is the reincarnation of Chef Brian Polcyn’s nationally-renowned Five Lakes Grill, reborn last summer in response to a shift in consumer’s palates.  Thankfully Chef Polcyn’s charcuterie skills are still on display with his housemade chorizo.  Rojo Mexican Bistro in Novi is part of the Andiamo family of restaurants and impresses guests with guacamole prepared tableside and an extensive tequila list.  El Barzon in Detroit used to be one of the city’s best-kept secrets until the word got out and people discovered that Chef Norberto Garita’s half-Mexican/half-Italian menu was ALL authentic and ALL exceptional (not to mention very reasonably priced). 

Coming Home to Clawson
Clawson may just be a teeny-tiny township that you have to drive through in order to get from the north suburbs to Royal Oak, but this little city has gone “Wee! Wee! Wee!” all the way home, making a name for itself with some of metro Detroit’s Best in Class.  For example, that sliver of a sushi bar at Noble Fish is overwhelmingly agreed upon to churn out the best sushi in the tri-counties.  Frittata is a very popular breakfast/lunch/brunch spot, serving up gourmet fare in an achingly charming atmosphere.  For truly authentic Asian cuisine, the dong stops at Da Nang.  Their Vietnamese dishes have won rave reviews from critics all over metro Detroit since they opened in 2009, even making a few “best of” and “top 10” lists.  Clawson’s cuisine is nothing if not ethnically diverse, and the northern Italian cuisine at the two-year-old Due Venti is widely regarded to be among the top nouveau Italian restaurants in the area. 

Fine Dining vs. Fun Dining
With the shift in the economic climate over the past few years, fine dining has taken a serious hit. But too often the fine dining concept is unnecessarily intimidating, turning customers off with a perceived priceyness that isn’t always representative.  These new restaurants are fine dining in spirit and comparable in cost, but allow customers to feel a little more comfortable with a decidedly more casual atmosphere.  Zazio’s in Birmingham is a neon-soaked romp but don’t let the lime green and tangerine fool you: this place offers the full fine dining experience.  J. Baldwin’s in Clinton Twp has a family-friendly atmosphere and serves more casual fare like their stone-fired pizza, but you can also get Grilled Australian Lamb Chops and Filet Mignon at prices on par with the Rattlesnake Club.  Toasted Oak Grill & Market in Novi is doused in bright colors with texturizing patterns and materials and eclectic accents all creating a warm, comfy dining climate.  But the regional American menu focused on fresh locally-sourced ingredients and Michigan-made products is pure contemporary brasserie, and charcuterie is a particular specialty.

The Henry Ford: Everything Old is Made New Again

Most of us only think of the Henry Ford Museum and Greenfield Village in the context of elementary school field trips we would have much rather spend at Cedar Point ... when a 12-year-old is given the option between rollercoasters and hands-on historical education via painstakingly detailed re-creation (remember learning how to write with quills and ink wells in the Greenfield Village schoolhouse?), well, show me the 12-year-old who chooses the latter and I will show you a 12-year-old who is going to have a very difficult time with peer acceptance and social assimilation in high school. It's only as we become adults that we learn that learning can indeed be fun, and we drag our young students and kin (who would much rather be in Cedar Point) along with us to the Village.

But even as adults sometimes we miss some of the finer details. Yes, the Henry Ford Museum and Greenfield Village is a phenomenal collection of local historical artifacts, a treasure trove of Detroit's automotive history (and by extension, America's industrial history), as well as an elaborate piece of preserved Americana: "American's Greatest History Attraction." But did you know that the food service program in both the Museum and the Village (including the Village's full-service restaurant, Eagle Tavern) is one of the most passionately and progressively locally-sourced menus in metro Detroit?

'Tis true. When Director of Food Services and Catering Jesse Eisenhuth took over the operations just a few short months ago, he saw that there was already quite a bit being sourced locally, but there was opportunity for so much more. "We try to do as much as we possibly can," he says. "Our ice cream comes from Melting Moments in Lansing. We use Guernsey [from Northville] milk. Even our bottled water is from Absopure [based in Plymouth]. I've been looking at every single item we use here to see if there's some way we can use a product made locally instead."

For him it's not just about supporting the local economy - it's about staying true to the educational component and historical accuracy that Greenfield Village strives for. Simply put, in the mid-1800s (the era in which the Village is set) food and beverage products would have been made locally utilizing produce and livestock grown and raised on nearby farms that would change with the seasons. Sustainability is not just about good business sense and being ecologically-conscious; it's a matter of authenticity.

This new practice being implemented across the board by Eisenhuth even extends to the beverages. "We're historically accurate with everything else here; why not drinks?" he points out. In that spirit, they carry a selection of "Spiritous Liquors" in the Eagle Tavern and bar from Michigan's New Holland Distillery, which include whiskey, gin, two kinds of rum, and a "Michigan grain spirit" (called such because "vodka" would have been unknown at this time, except maybe as moonshine). New Holland's spirits were also chosen because the labels have a look more suited to the 1850 era (versus something like the cheeky 1920s-era pin-up girl on the Valentine Vodka label, superior though the product may be). Beers (called "malt beverages" on the menu) are custom-made from Detroit's Motor City Brewing Works with labels exclusive to the Henry Ford, and are bottled in such a way as to appear more era-appropriate (though bottled beer would not have existed back then). "With everything we do we consider 'how can we position this properly to have it here?' We're not going to the extreme of carrying Bud Light. We're still keeping our look and feeling [with these beers]."

The cocktails are another example of this practice. Classic cocktails are prepared in classic ways, like the Mint Julep which is really a simple preparation of simple syrup, muddled mint and bourbon or brandy. "It's also part of the educational process, which is part of our identity here," Eisenhuth explains. "We can make the drink however someone wants it - with more syrup or with rum instead - but how we make them here is historically accurate." The drink recipes have been changed to be more local and era-appropriate; for the Mint Julep, the Greenfield Village Herb Associates grow their own mint that is used in the drink. They make their own simple syrup (as they would have done in 1850), as well as their own aromatic bitters using a recipe from the Jerry Thomas Bartenders Guide published in 1862. "The drinks wouldn't have been fancy back then," Eisenhuth notes. "They would have only had two or three ingredients just to mask the flavor of the alcohol." (Hence the use of bitters, which do that job rather well. And let that serve as a warning to you.) If you still question their commitment to the authenticity here, then know this: currently they are planting Orange Pippin trees, which is a specific kind of apple, in the Village so that in time they can make the historic bitters recipe really as it was made.

One more time: they're growing apple trees in order to make more historically accurate bitters. Lots of bars are making their own bitters nowadays, but how many can claim that?

Drinks are also served with a macaroni straw. Why? Because plastic hadn't been invented yet (though a metal straw would have been more common then). "You can taste history here," says Eisenhuth. "There's something here for everyone, including the adult kid."

Granted this level of detail is impossible to carry out to absolute authenticity, or there would be a whole lot of things unavailable to visitors which would make for a whole lot of unhappy customers (if you've ever tried to get between me and my morning coffee, amplify that by dozens of caffeine-deprived middle-aged mothers wrangling hundreds of screaming children EVERY SINGLE DAY), but in those cases there is still a concentrated effort at carrying local products so long as they are cost-effective. Most products that the Henry Ford carries are from within 150 miles of the museum (and are mostly from Michigan though occasionally do extend into northern Ohio); most places are considered to be "local" if they stay within 200 miles.

In addition to sourcing locally, the Henry Ford is also committed to sustainability in greening initiatives as well.

Compostable products are from Michigan Greensafe Products in Detroit (including "plastic" drinking cups made from corn). They bale and recycle their own cardboard. They use filtafry to filter and recycle all of their fryer oil and have started to recycle paper, plastic bottles and cans. Even down to their condiments they show an eco-conscious sensibility, carrying ketchup and mustard in large pump containers with biodegradable condiment cups instead of the ecologically disastrous plastic packets. And once again, this environmental awareness is dual-purpose: in 1850 recycling went without saying, so much so that it didn't need its own name, and there was no such thing as non-biodegradable.

It just goes to show that everything old is made new again. As eco-consciousness, sustainability, sourcing locally, even classic craft cocktailing have become the hottest "new" trends in food, fashion and industry, what's really happening is that society's mindset is shifting away from Bigger Faster Stronger to Smaller Older Slower, rejecting the incessant expansion brought about by industrialization and embracing the idea of a "simpler time," so far removed from our current culture that it seems foreign and exotic. By getting back to the idea of having a small community in which you know your farmer and who makes your artisanal products like breads and cheeses, where you grow your own herbs and can your own fruits and create your own compost pile of biodegradable materials to supply nutrients to the soil in which you'll grown your own garden, we haven't stumbled across a new concept - we've rediscovered a very, very old one.

It seems only fitting then that a place like the Henry Ford would take the concept very seriously.

From the restaurants to the cafeterias to the food stands, the Henry Ford Museum and Greenfield Village offer the most local, sustainable, and historically accurate dining experience you're likely to find pretty much anywhere for a historical attraction of this magnitude, or even just as far as your everyday restaurant is concerned. Eagle Tavern and A Taste of History Restaurant are open daily 11 a.m. to 4 p.m. through October 15, or whenever Greenfield Village is open.

If you're interested in learning more about the places that the Henry Ford sources their products, here is a list of just some of their providers:

Fresh-ground pork - Ernst Farm, Ann Arbor , MI

Chicken breasts and products - Eat Local, Eat Natural, Ann Arbor , MI and KBD Detroit , MI

Hot dogs and brats - Dearborn Sausage Co., Dearborn, MI

Milk pints and dipping ice cream, Guernsey Farms Dairy, Northville, MI

Custard is - CF Burger, Detroit, MI
Ice cream novelties (cookie sandwiches and moment bars) - Melting Moments, Lansing , MI

Bottled water - Absopure, Plymouth , MI

Pies - Achatz Handmade Pie Co., Chesterfield Township , MI (some pies also made from scratch in-house)

Early Joe cider and vinegar products - Almar Orchards, Flushing , MI

Bread, bagels, Danish, etc. - ASB Distributors, Lincoln Park , MI (they distribute local products)

Dinners rolls - Avalon Bakery, Detroit , MI

Coffee - Becharas Brothers Coffee, Highland Park , MI

Corn chips and tortillas - Casa Hacienda, Detroit , MI

In-season produce produce - Jon Goetz Farm, Riga , MI .

Cotton candy mix, popcorn kernel, popcorn seasonings - Detroit Popcorn Co., Redford, MI

Ketel Corn - Kettle Corn of Michigan,Wyandotte , MI

Soda and assorted Faygo products, Detroit , MI

Slush Puppie 100% Juice Slushie, Northville , MI

Eggs - Grazing Fields, Charlotte, MI

Pasta - Mamma Mucci, Canton , MI

Peanut Butter - Naturally Nutty, Traverse City , MI

Old-fashioned candy - Shernni’s Candy, Washington , MI

Dried cherries - Tabone Orchards, Traverse City, MI

Assorted cheese - Traffic Jam and Snug, Detroit , MI

Flour and corn meal - Westwind Milling, Argentine, MI