[HOT LIST] Biscuits and gravy

The Hillbilly Bennie at Mae's.

Somewhere inside of me there is a fat girl just dying to get out. (She's been making some progress too, but more on that perhaps another time.) Biscuits and gravy are a relatively new discovery to me. Years ago the whole concept of biscuits slathered in sausage gravy and served like slop on a plate just didn't appeal to me and I refused to eat them. Then one day I said WTF and tried some and it was love at first clogged artery. (Turns out Southern-style food is pretty much my favorite.)

I exercised a little bit of leeway on this list. Though my preference lies with sausage in my gravy, there are some places making a fine veggie version; and while others have a form of biscuits and gravy on their menus under "bennies," I decided anything with a biscuit base and gravy on top counts.

Oh, and all of these places (at least in the top 5) make their own biscuits from scratch, which is very important in the biscuit/gravy quotient so that the biscuit has those slightly crispy edges (not all soft like Wonder white bread) and can hold up to a gravy soaking.

#1 Mae's (Pleasant Ridge)
Here it's called a Hillbilly Bennie, and it is the most wonderful and amazing thing you could possibly stuff in your taste hole. Fresh, flaky buttermilk biscuits topped with -- get this -- Southern fried chicken, poached eggs, sausage gravy, shredded cheddar and Frank's Red Hot. I hope your head just exploded because mine did the first time I had this.

#2 The Root (White Lake)
They don't usually do brunch. In fact since they opened in May 2011, they've hosted exactly one brunch -- on Black Friday. At this brunch they had biscuits and chorizo gravy, all made from scratch. It was phenomenal. (And spicy! I love spicy.) It was so phenomenal I begged (*whined) Executive Chef James Rigato to do it again this year. So he is. Please go, and enjoy.

#3 Imperial (Ferndale)
What luck would I have to happen to stumble in to Imperial in Ferndale early on a Sunday afternoon when they were testing out their new brunch menu! Behold: biscuits and spicy chorizo gravy topped with fried eggs and served with fresh fruit. If you want kick up the flavor of something (anything), put an egg on it. Try it with their Hair of the Dog special -- Bloody Mary, shot of tequila, smoky treat and a match. 'Cuz that's how they roll here.

Mudgie's.

#4 Mudgie's (Corktown)
Mostly known as a sandwich shop, Mudgie's also serves a Sunday brunch. (Which will maybe one day include booze?) The biscuits are Jesus Christ these could break your fucking teeth maybe not the best, but the gravy? *GASP* You know what? Skip the biscuits and eat this gravy like a delicious, hearty, slightly spicy stew. Loaded with spicy sausage and vegetables without any of that thickening agent non-flavor flavor, the gravy alone eats like a meal. Only at, you know, like 8 thousand million trillion times the calorie and fat gram count than, say, beef stew. Which is why it's better if you just don't count it.

#5 Russell St. Deli (Eastern Market)
They serve breakfast Monday through Friday but it is usually only on Saturdays when you'll see the biscuits and gravy special pop up. And Saturdays usually come with a ridic wait time (wait until winter when all the stroller jockeys stay home; much more navigable then). But if you see their biscuits and gravy on the special board, get them. Two big, beautiful biscuits served with a bowl of slightly spicy gravy, plus this place is Detroit bucket-lister so two birds, etc.

Honorable mention: PJ's Lager House. Their biscuits and gravy are vegan and damn tasty; you'll know it's not pork sausage, but you won't care.

Bubbling under Toasted Oak Grill + Market (Novi), Hudson Cafe (Detroit), The Fly Trap (Ferndale), Kate's Kitchen (Flat Rock), Sam's Ferndale Grill (Ferndale), Cadillac Square Diner (Detroit), Mr. Mike's Grill (Westland), Toast (Ferndale), Emagene's Biscuits and Gravy (Ecorse), Charlie's Restaurant (Madison Heights), Mel's Grill 2 (Clarkston), Clawson Grill (Clawson), One-Eyed Betty's (Ferndale), Hilton Road Cafe (Ferndale), Bob Evans (various locations)

[HOT LIST] Pancakes

Red Velvet Pancakes from Hudson Cafe. Photo by Alyse Hinton.

Today is National Pancake Day! So it seems only fitting for a Pancake Hot List. For most people pancakes might come out of a box with instructions reading "just add water," but these pancake places make everything from scratch using fresh butter, cream and fruit ... and they also get a bit creative in their toppings. From the griddle to your gullet, here are the places that treat pancakes as more than just a simple starch.

The Dutch Treat. Photo by Eat 

#1 Original Pancake House (Birmingham, Grosse Pointe Woods, Southfield)
Any place with that kind of name simply has to top any good "best pancake" list, lest it fail to live up to its own moniker. That smell you smell? It's the smell of baking eggs. Despite having over 100 franchised locations of this very traditional pancake house throughout the country, this third-generation family-owned chain is still just as committed to using the highest-quality ingredients and making everything from scratch in each kitchen - no dry mixes, nothing frozen. The Original House of Pancakes is known for their signature baked pancakes - the Apple Pancake (baked with Granny Smith apple slices and cinnamon glaze), the German Pancake, the Dutch Baby (a smaller version of the bowl-shaped German pancake), and specialities like the Dutch Treat - a Dutch Baby filled with macerated strawberries and sliced bananas. They also serve a variety of other forms of pancake, from Swedish to buckwheat to sourdough.

#2 Cafe Muse (Royal Oak)
First things first: THEY SERVE DINNER. And have, for like two years now. You should totally check it out sometime, it's all the reasons you love their breakfast/lunch only better because it's dinner and there's wine and a more diverse selection of tasty animals. That being said, not a whole lot has changed on the breakfast menu over the past several years (going back to the time when it was located in half of the space What Crepe now resides in), and it hasn't needed to. These are certainly "fancy pancakes," but they're also some of the best. The Wholewheat Pancakes topped with house-made granola are terrif, but it's the Ricotta and Lemon Pancakes with house-made blueberry maple syrup that's the real knock-out.

Coffee Cake Pancakes at Mae's. Photo by Eat It Detroit.

#3 Mae's (Pleasant Ridge)
The place is as adorable as the couple that owns it, but a top-notch breakfast joint can't be all curb appeal. Mae's backs up its pinch-its-cheekiness with killer (no but seriously, pretty much every dish has a stick of butter in it) breakfast and lunch items made from scratch every single day in their tiny kitchen. Wife-owner Jessica McCarthy is particularly hardcore about her buttermilk pancake batter (she's hardcore about all of her food, but even more especially the pancake batter): made daily from scratch, her batter is thick like cement. (Once one of her cooks tried to thin it out and she made him throw it away and start over.) The result? Thick, fluffy, hearty, flavorful pancakes that don't even qualify as being in the same food group as the wibbly-wobbly rubbery discs you get at a coney island.

#4 Hudson Cafe (Detroit)
Still the new kid on the breakfast block, the Hudson Cafe on Woodward in downtown Detroit made a fast name for itself with their Red Velvet Pancakes - a huge stack of fluffy, ruby red pancakes flavored with rich cocoa and then drizzled with absolutely decadent cream cheese icing. They make everything from scratch and the in-house bakery always has some tasty temptation in the display case at the grab-and-go coffee bar (liiiiiiike Red Velvet Cupcakes), but for those of you who prefer the savory over the sweet they have a fantastic selection of Variations on a Theme by Eggs Benedict (that incorporate things like smoked ham, pulled pork and chorizo).

#5 The Pantry (Sterling Heights)
The Pantry is a long-time breakfast staple of the East Side. Like so many other favorite breakfast haunts, this place will have a line out the door on weekends of people anxiously awaiting one of their massive cream cheese-stuffed and fruit-covered crepes (the Apple Crepe is one of their most popular items, but they also serve Sour Cream Crepes and Cheesecake Crepes), or one of 12 different varieties of pancake which includes Potato, Buckwheat and Buttermilk, but also Sweet Potato and Fresh Georgia Pecan. They also serve house specialties like the German Pancake and the Banana Nut Surprise (a baked pancake stuffed with sautéed bananas and pecan pieces caramelized with brown sugar).

Bubbling under The Breakfast Club (Farmington), Clawson Grill (Clawson), Toast (Ferndale, Birmingham), The Breakfast Club (Madison Heights - no affiliation with Farmington), Gramma's House of Pancakes (Eastpointe), Whistle Stop Restaurant (Birmigham), Recipes (Troy), D'Amato's (Royal Oak), Star Diner (Allen Park)

[HOT LIST] Holiday foods

From Avalon Bread's email newsletter: the Stollen fit for a king...or a Bing.

The holidays are a time for celebration in cultures all around the world. While we here in America have certain holiday food traditions we hold dear (fruit cake, anyone?), so too does the rest of the world. This holiday season, make your dinner table a smörgåsbord of metro Detroit's multi-culturalism with traditional holiday global cuisine from some of our favorite area restaurants and bakeries.

Photo from Mae's website.

#1 Abelskievers, Mae's (Pleasant Ridge)
Abelskievers (able-skeevers) are a traditional Danish dish served during Christmastime. While you wouldn't be too far off to refer to them as "pancake balls," abelskievers are similar to American pancakes and are cooked in oil in special abelskiever pans to give them their shape. So, basically, they're pancake doughnuts. Jessica McCarthy, co-owner of Mae's along with her husband Sean, remembers growing up with these as a kid and decided to put them on their menu at Mae's so more people can experience the glory that is the abelskiever. Served with fresh whipped cream and your choice of strawberries or raspberries, these things fall somewhere between breakfast and dessert and are absolutely delightful.

#2 Sufganiyot, Zingerman's Deli (Ann Arbor)
Available on December 20th only, "sufganiyot" (soof-gah-nee-YAH) is Hebrew for "Mmmm, doughnuts." Zingerman's, the place that really needs no introduction (and is making it's third appearance as a top 5 Hot Lister in the past two months because YES THEY ARE THAT GOOD), is introducing this traditional Hanukkah pastry for the first time this year for one day only. The sufganiyot is a fresh fried doughnut with sweet fillings; they'll be making rich chocolate, red raspberry, sweetened ricotta cheese, and apricot preserve (the favorite in Hungary). Only a limited amount are available, so pre-order yours by emailing Reina at rleber@zingermans.com.

#3 Stollen, Avalon International Breads (Midtown Detroit)
A traditional German cake eaten during Christmas, stollen (or Christstollen) is  made with dried or candied fruit and covered with powdered sugar or icing. The stollen at Avalon (another place that needs no introduction) has been a holiday tradition of 15 years, and much like the 600-year-old tradition in Dresden, Germany (when the village bakers present a giant stollen to the King), every year Avalon presents the Detroit Mayor (Bing/King - close enough) with a 15-pound stollen wreath. From Thanksgiving to New Year's, Avalon will go through 24 gallons of brandy; 15 pounds of nutmeg; 300 pounds of dried pineapple, cranberries, raisins and cherries; 5 pounds of fresh lemon zest and LOTS of icing for their holiday stollen, available in three-pound wreaths, one-pound loafs and 5-oz. mini-loafs.

#4 Roscas de Reyes, Mexicantown Bakery (Southwest Detroit)
Roscas de Reyes is a cake made to celebrate the Epiphany, a Christian feast day which falls two weeks after Christmas on January 6 (also known as Día de Reyes, or "King's Day"), honoring the Biblical story of the Three Wise Men. It is an oval-shaped Spanish king's cake (other "king's cakes" include the Portuguese Bolo Rei and the Gâteau des Rois in French-speaking countries, also made to celebrate Christmas and the Epiphany), made with candied fruits and spiced with cinnamon and anise seed. A plastic baby Jesus is hidden within the cake, representing the danger the newborn babe was in and his need to remain hidden (since, according to one Bible story, King Herod wanted him dead ... and bear in mind Mexico and Spain are super-duper Catholic countries, and really big into liturgical symbolism). Whoever gets the piece with the plastic Jesus inside throws the next party, or at least brings the tamales.

#5 Mincemeat pie, Hermann's Bakery (Royal Oak)
Basically, it's a sweet meat pie. (Leave it to the British.) Also known as the "Christmas pie," this pie is typically served during the Christmas season (shut up!) and is made with minced meat, mutton fat, fruit, and warm, wintry spices like cinnamon and nutmeg. The family-owned Hermann's Bakery in Royal Oak is one of the last remaining original Royal Oak bakeries, but it has maintained its superior quality over the decades and continues to be one of the highest-quality, most affordable bakeries in the area. And it is also one of the only places in metro Detroit that makes traditional mincemeat pie.

Bubbling under Egg nog - America, Canada (Calder Dairy); Tamales - Mexico (Evie's Tamales); Christmas ales - America, Belgium (Jolly Pumpkin Noel de Calabaza); pierogi - Poland (Polish Yacht Club); pasteles - Central America, Caribbean (Pupusería y Restaurante Salvadoreño); Swedish meatballs (julbord) - Sweden (IKEA Cafe)

[Real Detroit Weekly] Cutting Edge Cuisine

The Roast Beast. Photo by Nicole Rupersburg.

There are restaurants new and old – and new-old – in metro Detroit that are putting us on the map as more than just the economically depressed auto capital of the world and home of Slows and The Abandoned Train Station. These places, whether steeped in the rich culinary traditions of the rich people who once thrived here or part of the new breed of contemporary restaurant representing nü-Detroit, are known locally and increasingly nationally for their excellence in all forms of fine dining, from exquisitely prepared dishes to culinary-inspired craft cocktail programs and everything in-between. These places represent some of the best in metro Detroit's cutting-edge cuisine.

London Chop House • 155 East Congress Street • Detroit

It is the most infamous restaurant in Detroit of all time: the London Chop House. It was a Detroit institution on a level entirely its own, like none that have come before or since. The London Chop House was the very symbol of Detroit's power and prestige, epitomizing Detroit's wealth and grandeur. Granted, those were different days, but perhaps it stands as a testament to Detroit's slow-but-sure recovery that such storied institutions as this and Joe Muer Seafood are re-opening under a new regime of local restaurateurs with proven track records. The London Chop House & Cigar Bar will open later this fall at 155 Congress St. in the lower level of the Murphy Building, in the same location as the original. The Gatzaros family, who also owns the Fishbone's chain and Detroit's Wah-Hoo, is behind this re-launch of this most prestigious name. We expect that it will be part homage to the original and part all-new concept for a new era of Detroit. Details have been kept mum, which just further piques our excitement.


Rattlesnake Club • 300 River Place Drive # 1900 • Detroit

The Rattlesnake Club is a Detroit institution in its own right, and could even be considered the offspring of the original London Chop House. Former chef-owner Jimmy Schmidt worked his way up the ranks of the Chop House to Executive Chef before opening the Rattlesnake, which he owned and operated for over 20 years before selling it earlier this year to Jimmy Stroh of Stroh Cos. Inc., the landlord of the building that has been home to the restaurant all this time. Schmidt is staying on board as a consultant for the menu and otherwise the restaurant hasn't changed a wink – that's a good thing. Earlier this year the 'Snake got a bit (get it?) of a facelift, primarily in the bar/lounge area, and they also introduced a new pricing structure that organizes the menu into "prix fixe" courses a la Restaurant Week. Executive Chef Chris Franz and Chef de Cuisine Jeff Lanctot have both worked under Schmidt for many years and carry on his style as ever before, with impeccably prepared and presented contemporary American dishes and all items from breads to desserts made in-house. Master Sommelier Claudia Tyagi came on board earlier this year to freshen up their wine list, and a small plates menu allows diners to experience the exceptional cuisine of the 'Snake without having to spend an exceptional amount of money. The "new" Rattlesnake isn't so much new as it is merely updated to further play to its well-established strengths. Hey, if it ain't broke don't fix it – just dust it off once in a while.

Roast • 1128 Washington Boulevard • Detroit

Tired of hearing about Roast yet? Too bad. Because you're going to keep hearing about it. Again and again and again until they STOP being the hippest restaurant in Detroit that just freakin' NAILS IT on all counts of what a restaurant should be. Excellent service from a knowledgeable and passionate staff; comfortable yet aesthetically lush décor; an aggressive craft cocktail program that truly brings back the classic craft as well as an impressively curated selection of boutique wines and craft beers (including many Michigan labels you simply will not find elsewhere). And then, of course, there is the food. For dinner, start with some of their house-made charcuterie, a selection of smoked and cured meats. If you're feeling saucy, opt for some crispy fried sweetbreads or roasted marrow. Otherwise delve into the pork shank confit or dry-aged steak; there is also the "Roast beast of the day," the critter that spends the whole day prior slow-cooking on the spit that is the focal point of the main dining room. (Note: while there are a select number of vegetarian dishes available, this place really shouldn't be the first choice for non-meatatarians ... might want to sit this one out, guys. More meat for the other meat-eaters.) Up at the bar you can order off their more casual menu, which features items like crispy pork crackling and the Roast Coney Dog made with pulled pork and red hots. There is also the unforgettable Roast Burger – with bacon, cheddar, fried egg and pickled onion on an English muffin – which is now joined by two new signature burgers. The Roast Cocktail Hour is one of the best weekday happy hours in the area, and now their recently-introduced "Flights and Bites" menu on Sundays pairs small plates with beers from around the world for a small price.


Cork Wine Pub • 23810 Woodward Avenue • Pleasant Ridge

Pleasant Ridge is the blink-and-you'll-miss-it segway city between Ferndale and Royal Oak, but along that stretch of Woodward just south of 696 you'll find Cork Wine Pub, an unassuming little place that's sort of tucked away in plain sight. They haven't yet been open a full year, but this is another metro Detroit restaurant that fast caught the attention of the area's culinary illuminati. Executive Chef Ruben Blake Griffin is new to the title but has been with the restaurant since they opened their doors last November. He continues to uphold the ideals put into place in the very beginning of highlighting seasonal, regional flavors and working directly with local farmers. The menu is structured into courses – choose a selection from each section for a full five-course meal, or select a few of the 20-or-so small plates options to share with the table tapas-style. Be sure to save room for dessert; their exquisite desserts are all made in-house by the extraordinary pastry chef Tanya Fallon. For the "wine pub" portion, they offer over 100 wines by the glass and bottle and also sell them in their attached market. Cork also has an extensive collection of craft beers and classically-inspired craft cocktails, rounding out the full gourmand experience nicely. The vibe is casual urban chic, so whether you're coming here for a full dinner or just for a few drinks you'll feel comfortably cool.

See the original 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