The Cafe con Leche del Este pop-up is now open in the Mies van der Rohe shopping plaza in Lafayette Park at the corner of Lafayette and Orleans. This pop-up was the collaborative effort of several organizations including the Detroit Economic Growth Corporation and rogueHAA, a volunteer design and architecture group (co-founder Melissa Dittmer lives in Lafayette Park, as does anybody who's anybody. Yeah, I said it.). If all goes well, this could become a permanent second location for Jordi Carbonell and wife Melisa Fernandez, owners of Cafe con Leche in Southwest Detroit.
Ye Olde Butcher Shoppe is open and has a selection of craft beers and wines, but if it's variety you crave and increased options you desire, you'll be as thrilled to know as I was that the Great Lakes Coffee bar in Midtown is getting a retail sales license and you will soon be able to buy all your beer and wine at the same place you drink it. There is increasingly less reason to ever go anywhere else in Midtown.
This was on the hush-hush but apparently Downtown Publications already blurbed it so I guess the cat's out of the bag: Forest Grill's Executive Chef David Gilbert, a semifinalist for the James Beard Foundation's "Best Chef: Great Lakes" earlier this year, is leaving the Birmingham restaurant and opening his own restaurant with his wife in Grosse Pointe Park. There is no name for the restaurant yet but Gilbert says it will be French-inspired food at moderate prices. Couple this with Mindy Lopus's recent announcement of the four ventures she plans in GPP and it looks like the Park is going to be the place to be come 2013. Birmingham is going all eastside!
At a beer tasting and construction update held at Big Rock Chophouse last night, it was announced that the new Griffin Claw Brewing Company in Birmingham is slated to open in April 2013. All production brewing will be moved over to GC with all-new brewing equipment (built here in Michigan in Lake Orion) and increased capacity for distribution. They will produce four year-round plus rotating seasonal beers in 16-oz cans for retail sales in addition to supplying other restaurants and their own brewpub and the Chophouse. Brewmaster Dan Rogers, Michigan's most award-winning brewer, will continue overseeing all production using some of Big Rock's most popular recipes as well as some new ones he has developed. Griffin Claw will feature indoor seating for 150, an outdoor beer garden that seats 75, and a very beer-friendly menu (think sausage, and lots of it).
Santorini Estiatorio in Greektown is getting ready to open soon, though I have not yet been able to confirm an official date.
And in news that will surely break a lot of hearts, the Fuddruckers on East Jefferson in Detroit has closed.
Up-and-coming chef Justin Vaiciunas done up and went. He has left Zin Wine Bar in Plymouth and is spending the winter out west in ski resort country. We can only hope he proves prodigal and returns.
Cork Wine Pub in Pleasant Ridge should be added to the list of brunch n00bs: they now serve brunch 11 a.m. to 3 p.m. every Sunday.
St. Cece's Pub in Corktown now serves a regular dinner menu, which features items like homemade soups; their course-ground Black Angus chuck, brisket and short rib signature burger; pulled pork sliders; salads; as well as whatever specials they might be running. They are now open Monday through Wednesday 5 p.m. to midnight (kitchen closes at 9 p.m.), Thursday through Saturday 5 p.m. to 2 a.m. (kitchen closes at 10 p.m.), and closed Sundays. Tuesdays are pop-up takeover days.
This actually happened late September, but Chou Anime Cafe in Midtown has closed after barely four months in business. The concept may not have appealed to everyone -- and there was a lot of eyebrow-raising and media gawking that amounted to little more than "ISN'T THIS BIZARRE AND CRAZY???" -- but it was also a very singular Detroit thing. As the only Japanese-style maid cafe in the country (and no, it was not akin to a Hooters for basement dwellers; think of it more like a daily tween Halloween, or cosplay for the initiated), it had the potential to really be something cool and unique -- sure, not for everyone, but then again what is? Metro Detroit has a pretty strong anime and gamer underground (not to mention two very prominent annual events, Motor City Comi Con and Youmacon, which was just held this weekend), but apparently not enough to keep the business open. Which leaves me pondering: what exactly is our criteria for deciding which new businesses to support and which to shun? Is the concept of 16-year-olds in frilly girlie costumes drawing Pokemon characters in chocolate syrup on your saucer really so alienating? Did it suffer from being too niche? Did the food suck? Hell, I never even had the chance to get over there myself, despite my own fascination with it and having enough understanding of anime culture to not find it off-putting. And I loved the ethnic diversity of all the maids and butlers, showing at the very least that nerd culture is color-blind. I suppose there isn't too much more to say on it, so allow this to be a eulogy for owner Oneka Samet's effort at making Detroit just that much more unique.
Showing posts with label wine shops. Show all posts
Showing posts with label wine shops. Show all posts
Tuesday, November 6, 2012
Thursday, March 29, 2012
[Curbed Detroit] Pizzeria Biga Makes Royal Oak Look, Taste Good
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| Photo by Nicole Rupersburg. |
Who ever said that Royal Oak had no architectural taste? ... On Main Street just south of all the downtown chaos (but still within eyeshot of that awesome 526 signage ... because everything is within eyeshot of that 526 signage) is the old St. Clair Addison Power Station. The original building was constructed in 1907 and still stands (with its 1955 addition) to this day. And now it will be a pizzeria and beer store!
Michael Chetcuti - industrial designer and CEO of Quality Metalcraft Inc. and owner of the former power station building - and Luciano Del Signore, James Beard-nominated chef and proprietor of Bacco Ristorante and Pizzeria Biga - have partnered to bring a second Pizzeria Biga location to Royal Oak. The original Southfield location is known for serving hand-crafted Neapolitan pizzas with house-made charcuterie; Royal Oak will offer more of the same (also adding a handmade pasta station and a few roasted entree selections), but in a vastly more architecturally interesting setting.
Read more.
Monday, October 4, 2010
Model D: Motor City Wine
The feature 9 months in the making...
"The good buzz has been building for nearly a year and -- yes, Detroit, finally! -- Motor City Wine is officially open for business.
'In mid-July, Motor City Wine celebrated its actual opening after nearly 11 months of practicing the age-old art of sit-and-wait. Not to mention several soft, unofficial openings (that drew standing room only crowds, by the way).
'Owners David Armin-Parcells and Mark Szymanski have waited patiently for the city to extend Foran's Grand Trunk Pub's shared liquor license to include the additional bar permit enabling MCW to sell wine as well as serve it, but those 'in the know' are already familiar with their monthly tastings/parties. 'We kept doing events once a month to keep things fresh and keep people talking about us,' says Armin-Parcells. Word of mouth is make-or-break in this city, but the problem was that word of mouth was so strong for MCW 'it was confusing for people.'
But now, this will likely turn into MCW's greatest advantage. Being in a narrow space on the second floor of Foran's Deluxe Diner, you kind of have to be in the know to even find the place. 'We have a small sign out front to let people know we're here, but you really don't need a sign,' Armin-Parcells says. Lack of foot traffic to this upstairs location is also not a concern: 'Detroit is a city full of places that you just sort of know about,' he says.'We want to be that kind of place...'
Read the rest of the article here.
"The good buzz has been building for nearly a year and -- yes, Detroit, finally! -- Motor City Wine is officially open for business.
'In mid-July, Motor City Wine celebrated its actual opening after nearly 11 months of practicing the age-old art of sit-and-wait. Not to mention several soft, unofficial openings (that drew standing room only crowds, by the way).
'Owners David Armin-Parcells and Mark Szymanski have waited patiently for the city to extend Foran's Grand Trunk Pub's shared liquor license to include the additional bar permit enabling MCW to sell wine as well as serve it, but those 'in the know' are already familiar with their monthly tastings/parties. 'We kept doing events once a month to keep things fresh and keep people talking about us,' says Armin-Parcells. Word of mouth is make-or-break in this city, but the problem was that word of mouth was so strong for MCW 'it was confusing for people.'
But now, this will likely turn into MCW's greatest advantage. Being in a narrow space on the second floor of Foran's Deluxe Diner, you kind of have to be in the know to even find the place. 'We have a small sign out front to let people know we're here, but you really don't need a sign,' Armin-Parcells says. Lack of foot traffic to this upstairs location is also not a concern: 'Detroit is a city full of places that you just sort of know about,' he says.'We want to be that kind of place...'
Read the rest of the article here.
Wednesday, May 12, 2010
Toasted Oak Grill (Extended Cut from Real Detroit)
I'm going to be honest: I LOVED this place so much I had to write more about it than space allows for in the Clean Plate Club column. So here it is, the full cut of me gushing about how great this place is (and it IS). It makes the drive out to Novi worthwhile, and I have NEVER said that before!
It’s a bird. It’s a plane. It’s a gourmet market AND a sustainable restaurant adjoining a swank Novi hotel!
Toasted Oak Grill & Market just opened in April and already it has received rave reviews. But perhaps more importantly, it has received the attention of foodies from Ann Arbor to Detroit, many of which are already proud repeat customers. (It’s true: I took a Facebook poll.)
After seeing the space and sampling the cuisine, it’s no small wonder: the sprawling space which is separated into three distinct sections is refreshingly hip. Designer David Ashen, who has designed all of Sage Restaurant Group’s ventures, has created a space that feels “Up North” rustic gone ultra-chic: a suspended fireplace encased in slate-gray stone, wood floors and paneling, accented with bright, bold colors like yellow and royal blue, and modern, plush furniture. Decorative touches such as a crate, glass goblet, and candle wax sculpture in the middle of the second dining room add whimsy. The chalkboards announcing the cheeseboard and charcuterie selections create a fun, casual vibe—while also smacking strongly of Zingerman’s, which was a strong inspiration for this restaurant concept.
But wait, did someone say “charcuterie”? Yep: Chef Brian Polcyn of Five Lakes and Forest Grill, who is also considered one of the worldwide leading experts on the art of smoking and curing meats (“charcuterie”), is churning out a whole new generation of chefs dedicated to meat and sustainable cuisine over there in his classrooms at Schoolcraft Culinary School. Toasted Oak’s Executive Chef Steven Grostick studied under Polcyn in school, then trained under him for 11 years at the now-reconceptualized Five Lakes Grill. Grostick espouses the same ideals Polcyn drilled into him all those years: meat is an art; support local farmers.
When Grostick was brought into Toasted Oak, he was given complete autonomy to design a menu that is seasonal and sustainable, focusing on all things local from working with local farmers to all Michigan-made products. There is also an herb and flower garden outside in one of the three outdoor patios. “How awesome would that be,” exclaims Grostick, “the cook runs out of basil and someone runs outside with a pair of scissors! You can’t get any more fresh than that!”
The Pickled Spring Beets is a great showcase of Michigan in the spring, with butter lettuce, goat cheese croquettes, pistachios, and orange vinaigrette. The mussels used in their three different preparations are the superior Blue Hill Bay. The Mussels Dijonaise are served in a heavy Dijon, tarragon, and cream sauce, perfect for dipping the grilled bread and hand-cut frites that come with them. The Lake Huron Trout is served over a spring salad of frisée, spinach, and spring peas, with a mustard seed vinaigrette. And for bread, each table is served exceptionally moist cornbread out of a tin can with whipped butter and a dash of sea salt. (When asked about it, Grostick grinned and said, “That one I’m keeping a secret!”) I ended with the Butterscotch Blondie Brownie Sundae—ooey gooey decadence, served in a glass canning jar. Everything is also very reasonably priced here: the most expensive item on the menu is the Creekstone Farms Filet at $28, and this is beef that has been massaged daily and air-lifted to the slaughterhouse. The market plates include a variety of pates and terrines as well as cheese boards and Grostick’s own charcuterie platters. Much of what they make and use in-house is also available for purchase in the market, from maple syrup to dressings to a bacon caramel sauce that they cannot keep in stock. (And yes, it is THAT good—try it with cheese or ice cream.)
But what separates Toasted Oak the most from other restaurants is its retail wine pricing. Everything you see on the wine list is also available for purchase in the market, and all of it is priced the same—no 200+% restaurant mark-up. This is a concept almost unheard of; for only a small corking fee, you can enjoy a bottle of wine with dinner for the same cost as you would have if you’d bought from the market and taken it home. Also, in keeping with their local commitment, they’ve got the largest selection of Michigan wines I’ve ever seen in the metro area: labels like Black Star Farms and the tiny Peninsula Cellars that you just simply cannot find anywhere else.
Another shining star to add next to their name: exceptional service. The servers (many of them Detroit Fish Market refugees) are knowledgeable, enthusiastic, and passionate, and this shows in how excitedly they talk about the food, the wine, and the ethos. While the Grill and Market are located inside the Baronette Renaissance, they are separate entities unto themselves. They do provide catering and room service for the hotel, but outside of that they’re simply a really great restaurant and market that happens to adjoin a chic hotel. From the initial concept to the product and the talent, Toasted Oak is scorching hot.
To read the article as is printed, click here.
It’s a bird. It’s a plane. It’s a gourmet market AND a sustainable restaurant adjoining a swank Novi hotel!
Toasted Oak Grill & Market just opened in April and already it has received rave reviews. But perhaps more importantly, it has received the attention of foodies from Ann Arbor to Detroit, many of which are already proud repeat customers. (It’s true: I took a Facebook poll.)
After seeing the space and sampling the cuisine, it’s no small wonder: the sprawling space which is separated into three distinct sections is refreshingly hip. Designer David Ashen, who has designed all of Sage Restaurant Group’s ventures, has created a space that feels “Up North” rustic gone ultra-chic: a suspended fireplace encased in slate-gray stone, wood floors and paneling, accented with bright, bold colors like yellow and royal blue, and modern, plush furniture. Decorative touches such as a crate, glass goblet, and candle wax sculpture in the middle of the second dining room add whimsy. The chalkboards announcing the cheeseboard and charcuterie selections create a fun, casual vibe—while also smacking strongly of Zingerman’s, which was a strong inspiration for this restaurant concept.
But wait, did someone say “charcuterie”? Yep: Chef Brian Polcyn of Five Lakes and Forest Grill, who is also considered one of the worldwide leading experts on the art of smoking and curing meats (“charcuterie”), is churning out a whole new generation of chefs dedicated to meat and sustainable cuisine over there in his classrooms at Schoolcraft Culinary School. Toasted Oak’s Executive Chef Steven Grostick studied under Polcyn in school, then trained under him for 11 years at the now-reconceptualized Five Lakes Grill. Grostick espouses the same ideals Polcyn drilled into him all those years: meat is an art; support local farmers.
When Grostick was brought into Toasted Oak, he was given complete autonomy to design a menu that is seasonal and sustainable, focusing on all things local from working with local farmers to all Michigan-made products. There is also an herb and flower garden outside in one of the three outdoor patios. “How awesome would that be,” exclaims Grostick, “the cook runs out of basil and someone runs outside with a pair of scissors! You can’t get any more fresh than that!”
The Pickled Spring Beets is a great showcase of Michigan in the spring, with butter lettuce, goat cheese croquettes, pistachios, and orange vinaigrette. The mussels used in their three different preparations are the superior Blue Hill Bay. The Mussels Dijonaise are served in a heavy Dijon, tarragon, and cream sauce, perfect for dipping the grilled bread and hand-cut frites that come with them. The Lake Huron Trout is served over a spring salad of frisée, spinach, and spring peas, with a mustard seed vinaigrette. And for bread, each table is served exceptionally moist cornbread out of a tin can with whipped butter and a dash of sea salt. (When asked about it, Grostick grinned and said, “That one I’m keeping a secret!”) I ended with the Butterscotch Blondie Brownie Sundae—ooey gooey decadence, served in a glass canning jar. Everything is also very reasonably priced here: the most expensive item on the menu is the Creekstone Farms Filet at $28, and this is beef that has been massaged daily and air-lifted to the slaughterhouse. The market plates include a variety of pates and terrines as well as cheese boards and Grostick’s own charcuterie platters. Much of what they make and use in-house is also available for purchase in the market, from maple syrup to dressings to a bacon caramel sauce that they cannot keep in stock. (And yes, it is THAT good—try it with cheese or ice cream.)
But what separates Toasted Oak the most from other restaurants is its retail wine pricing. Everything you see on the wine list is also available for purchase in the market, and all of it is priced the same—no 200+% restaurant mark-up. This is a concept almost unheard of; for only a small corking fee, you can enjoy a bottle of wine with dinner for the same cost as you would have if you’d bought from the market and taken it home. Also, in keeping with their local commitment, they’ve got the largest selection of Michigan wines I’ve ever seen in the metro area: labels like Black Star Farms and the tiny Peninsula Cellars that you just simply cannot find anywhere else.
Another shining star to add next to their name: exceptional service. The servers (many of them Detroit Fish Market refugees) are knowledgeable, enthusiastic, and passionate, and this shows in how excitedly they talk about the food, the wine, and the ethos. While the Grill and Market are located inside the Baronette Renaissance, they are separate entities unto themselves. They do provide catering and room service for the hotel, but outside of that they’re simply a really great restaurant and market that happens to adjoin a chic hotel. From the initial concept to the product and the talent, Toasted Oak is scorching hot.
To read the article as is printed, click here.
Saturday, March 21, 2009
Fine Wines at Bargain Prices...at Meijer?
The tagline “Higher standards, lower prices” works well for 24-hour Midwest grocery (etc.) chain superstore Meijer, and their extensive wine selection is no exception. On a recent trip to the Allen Park location, I found nearly their entire stock of decent low- to-mid-grade labels on sale (most through April 4th, some only through March 28th), and some at deep discounts.
It may seem strange for me to be speaking of a chain grocer (-slash entertainment store, -slash clothing store, -slash housewares store, -slash automotive supplies store, -slash beauty supply store…) having a noteworthy wine selection, and I must admit, not all chain grocers are created equal. For example, the Kroger in West Bloomfield has an amazing wine selection (the REALLY high-end stuff was even kept in a locked case)…the Kroger in Waterford, not so much. Ditto the Waterford Meijer (apparently Waterfordians are not considered to have sophisticated palates). The availability of such wines in Allen Park is admittedly a bit of a surprise, but most assuredly a welcome one—especially since this is probably one of the few places to carry many of these labels within spitting distance of the city. This Meijer does not carry any liquor/liquers, but what they lack here they more than make up for in their surprisingly diverse (if California-centric, though what else could we really expect here) wine selection.
J. Lohr Cabernet, from California's Alexander Valley (in my humble opinion, highly underrated and often better than Napa), the FIRST wine I truly came to love and can credit it as the wine that started it all for me. A steal at $13.49.
Villa Antinori, a fully decent Chianti Classico at a fairly decent price, $18.99.
I don't know anything about this Petite Sirah from California's Prodigal Son Winery, but at a $6.00 savings I picked up a bottle to try.
Australia's Penfolds makes a variety of wines ranging in price scale from the very very expensive to the very very cheap. Koonunga Hills labels are on the very very cheap end, and right now they're even cheaper at $8.99 (but what you save in dollars you don't lose in quality; these are still highly enjoyable wines).
The extensive selection of Michigan wines, with many on sale.
Seven Daughters is another new label to me, but the savings is significant and it might be worth a try.
Sterling Cabernet is one of my absolute favorites, and even at $21.99 it is still a bargain, as this could easily be a $50.00 wine. Very big and bold, and can more than hold its own amongst the much pricier Napa cabs.
Another favorite of mine, Sin Zin, also from the Alexander Valley (told you). Another bargain at $15.99.
And when you factor in their regular store-wide sales and markdowns, their prices often times can’t be beat. Meijer: not just for groceries and children’s clothes and car batteries anymore! (Check out your local Meijer store to see what kind of wine bargains they might have, now through March 28th.)
It may seem strange for me to be speaking of a chain grocer (-slash entertainment store, -slash clothing store, -slash housewares store, -slash automotive supplies store, -slash beauty supply store…) having a noteworthy wine selection, and I must admit, not all chain grocers are created equal. For example, the Kroger in West Bloomfield has an amazing wine selection (the REALLY high-end stuff was even kept in a locked case)…the Kroger in Waterford, not so much. Ditto the Waterford Meijer (apparently Waterfordians are not considered to have sophisticated palates). The availability of such wines in Allen Park is admittedly a bit of a surprise, but most assuredly a welcome one—especially since this is probably one of the few places to carry many of these labels within spitting distance of the city. This Meijer does not carry any liquor/liquers, but what they lack here they more than make up for in their surprisingly diverse (if California-centric, though what else could we really expect here) wine selection.
And when you factor in their regular store-wide sales and markdowns, their prices often times can’t be beat. Meijer: not just for groceries and children’s clothes and car batteries anymore! (Check out your local Meijer store to see what kind of wine bargains they might have, now through March 28th.)
Thursday, February 26, 2009
A Craving for Guacamole and a Trip to Nino Salvaggio
Earlier this week I had a wicked craving for some guacamole. At the time I was in Troy, so I decided to swing by Nino Salvaggio International Marketplace to pick up the fixin's (fresher than they would be from a Meijer).
There are three different Nino Salvaggio locations in metro Detroit--Troy, St. Clair Shores, and Clinton Township. All offer the same fresh produce and quality meats and cheeses, as well as on-site bakeries and delis which offer fresh products made daily, without anything pre-packaged.
Nino Salvaggio takes the concepts of freshness and quality and applies it to all areas of their markets. Chefs trained in culinary institutes prepare the daily selection of 75 different entrees, sides, and salads made fresh and packed for you to take home, and the bakery offers an endless array of fresh-baked goods and pastries, as well as a selection of imported treats to satisfy a more cultured palate. There are 15-20 kinds of bread baked fresh daily. The glass pastry counter is filled with pretty mouses and tortes and fruit flan made from produce picked that day. You can also get whole cheesecakes from St. Clair Shores' Cheesecake Shoppe, voted the #1 cheesecake in metro Detroit and just one example of how Nino Salvaggio also promotes other locally-based businesses. There are also hundreds of varieties of imported olives, cured meats, and cheeses. Meats and cheeses are cut in-store by trained and certified cutters, and as for their cheese selection...well, how does 305 choices sound?
Meat cutters chop your meat the day you buy it and Nino's makes their own kabobs, sausages, and hamburger patties. If seafood is more your style, the market offers over 100 fresh seafood items flown in fresh 6 days a week and cut the same day it is put on display--this fish is fresh enough to make your own sushi without worry, and if you don't find the particular sea-faring item you're looking for, they encourage special orders. The grocery portion of the store boasts a tremendous selection of imported and exotic items (at fair prices) from a variety of different culinary traditions all around the world--but it's also practical enough for a person to do his casual shopping as well. Nino Salvaggio is also one of the largest purveyors of supremo coffee beans in the country, with their Master Blender producing 32 blends daily from plantations all over South America and Africa.
Nino Salvaggio takes the concepts of freshness and quality and applies it to all areas of their markets. Chefs trained in culinary institutes prepare the daily selection of 75 different entrees, sides, and salads made fresh and packed for you to take home, and the bakery offers an endless array of fresh-baked goods and pastries, as well as a selection of imported treats to satisfy a more cultured palate. There are 15-20 kinds of bread baked fresh daily. The glass pastry counter is filled with pretty mouses and tortes and fruit flan made from produce picked that day. You can also get whole cheesecakes from St. Clair Shores' Cheesecake Shoppe, voted the #1 cheesecake in metro Detroit and just one example of how Nino Salvaggio also promotes other locally-based businesses. There are also hundreds of varieties of imported olives, cured meats, and cheeses. Meats and cheeses are cut in-store by trained and certified cutters, and as for their cheese selection...well, how does 305 choices sound?
Meat cutters chop your meat the day you buy it and Nino's makes their own kabobs, sausages, and hamburger patties. If seafood is more your style, the market offers over 100 fresh seafood items flown in fresh 6 days a week and cut the same day it is put on display--this fish is fresh enough to make your own sushi without worry, and if you don't find the particular sea-faring item you're looking for, they encourage special orders. The grocery portion of the store boasts a tremendous selection of imported and exotic items (at fair prices) from a variety of different culinary traditions all around the world--but it's also practical enough for a person to do his casual shopping as well. Nino Salvaggio is also one of the largest purveyors of supremo coffee beans in the country, with their Master Blender producing 32 blends daily from plantations all over South America and Africa.
The wine selection is enormous, daunting even. With over 3,000 labels in can be difficult to sift through, and due to space issues the wines are only loosely organized by region and style. And while they do offer a wide variety of mid-range labels, their pricing is still on the average to high side. I did find some labels I was excited to see, including Los Vascos Cabernet Sauvignon (a wine I hated the first time I tried it due to its overwhelmingly pungent sense of terroir) and Emilio Moro Ribera del Duero, a true knock-your-socks-off wine (and my first foray into Tempranillo) that you can probably find a few bucks less than the $32.99 they were charging...but it might turn into quite a journey to do so.
And now I must share a memory. I was introduced to Emilio Moro Ribera del Duero when the importer--Christopher Canaan at the time, though I'm not sure if this is still the case--was at an industry wine event at the Whitney. I was there with the person I was dating then whose father owns the Riecine vineyards in Tuscany (they've been known to make a killer La Gioia); their winemaker was also at this event. I got to meet a number of different importers and sample more wines than I had ever done previously, and one--Emilio Moro--began in me a lifelong love of Spanish wines.
Nino Salvaggio also offers a full floral and gift basket line, with fresh-cut flowers flown in 6 days a week from all parts of the world and bountiful gift baskets overflowing with sparkling fruits that can be shipped to anywhere in the continental U.S.
But the produce is where Nino Salvaggio International Marketplace really shines: for 32 years they have exercised the highest standards and have set those standards for all other gourmet marketplaces. You will not find a single bruised fruit or wilted green, as their team of educated workers comb through the items three times a day to weed out any undesirables. Overnight the produce is stored in coolers with humidity levels set to the item's appropriate requirements. They take great pride in offering items you will not find in any other grocer or market, from exotic tropical fruits to 15 different kinds of eggplant. They also have a number of signs posted to help you along your way, indicating the heat of a pepper or the uses of an herb. Nino Salvaggio recognizes that as the economy has globalized, so has cuisine, and they enjoy being able to proclaim, "If you can't find it here, you probably can't find it anywhere." Nino Salvaggio has helped define lifestyle food retailing over the years, and has defined itself as the region's benchmark of quality, availability, and exceptionally high standards. And all of the prepared foods they sell are assembled on the premises from fruit plucked right out of the produce bins, and sold with the highest standards of freshness and quality.
When highest levels of quality marry exceptional customer service, the result is something like Nino Salvaggio. (Don't get me wrong, Eastern Market, I love you too...it's just that sometimes I want to buy fresh produce at 7:30PM on a Tuesday, or at any time on a Sunday.) The staff at Nino's is trained to be very knowledgable and helpful, and they are willing to cater to their customers in any way they can. A place like this is aces in my book.
So, getting back to that guacamole...I must first preface this by saying I do not cook. I eat. I eat lots. But I do not cook. I know everything about food, but if you put a pile of it raw in front of me, I would not know how to magically transform it into the creative and cleverly-presented dishes I like to review. It's a sad thing--like a brilliant musician gone deaf, really...only not really--but it's the truth. I've been spoiled by frozen pizza, no-fuss cheese, and boyfriends who like to cook. So there it is. I've lived to the ripe old age of 27 never having learned to cook beyond scrambled eggs and...did I say frozen pizza yet?
So. That guacamole. That guacamole was my first attempt at "cooking" (granted, there was no heat source involved) since my tween years when I fancied myself a baker (I can make a mean banana bread). If you think I'm kidding, ask anyone who knows me personally. It's painfully and completely sincerely true.
After running a 7-second Google search, I found a recipe I thought sounded particularly appealing. See, I don't really care for onions, but I love garlic. Good guac for me is free of onion chunks and HEAVY on garlic. To the point that it would be coming out of my pores. Two days later. (This is why I love Woodbridge Pub.) I found a recipe that suited this preference, and off I went to Nino's.
Guacamole by D-Tales:
2 - peeled and pitted Hass avocados
1 Tbs - lime juice
1 tsp - kosher salt
1/2 tsp - ground pepper
1 cup - chopped Roma tomato
1 - minced shallot (I only used about half as I'm not a big onion fan, though shallots aren't as strong)
1 Tbs - minced garlic (I really like garlic so I used more like 3 Tbs)
1/4 cup - minced cilantro (I skipped this since I would have had to buy a bundle of cilantro just to use a pinch)
1 - small serrano pepper, minced (I used about half...it is hot)
Directions: Blend. (Note: it is very difficult to mash avocado with a fork. You'll need a blender or a potato masher at the very least, unless you like your guacamole extra-chunky.)
So, how was it? Well...you see that "note" above? Suffice it to say I own neither a blender or a potato masher. So. It tasted great, though. Just. A little. Chunky.
Ah, well. This is why I pay other people to make food and serve it to me. Those who can't, review, right? Bah. I'll just keep dating boys who like to cook.
Directions: Blend. (Note: it is very difficult to mash avocado with a fork. You'll need a blender or a potato masher at the very least, unless you like your guacamole extra-chunky.)
So, how was it? Well...you see that "note" above? Suffice it to say I own neither a blender or a potato masher. So. It tasted great, though. Just. A little. Chunky.
Ah, well. This is why I pay other people to make food and serve it to me. Those who can't, review, right? Bah. I'll just keep dating boys who like to cook.
Monday, June 9, 2008
Zaccaro's...Again.
Originally published in D-Tales here.
I was just at Zaccaro's Market again for the first time since the last time...which was back when they opened...whenever that was...the months blur.
Sorry.
Anyway, I decided to swing by to see what's new, what's changed, what's good, what's better. And what did I find?
Mayor Kwame Kilpatrick!
Yep, Kwame also decided to swing by the Market to check it out. He's been there several times before, though, as I gathered through casually chatting with him. Charming guy; very personable. Good sense of humor, too:
Mayor Kilpatrick: "How are you today?"
D-Tales: "Good; how about you?"
MK: "Oh...well, you know, as good as can be!" (Laughs)
D-Tales: "Like with the heat outside?" (Also laughing)
MK: "Well, I don't so much mind the heat outside!"
A shared knowing laugh ensued.
You gotta give it to him...he, too, has moxy. And it was pretty funny...
As for Zaccaro's, I found that the place has indeed changed since the first time I was in there.
The cheese counter is finally up to snuff--there are brief lists taped to the outer glass which list the cheeses by type (washed rind, French cream, blue-veined, etc.) as well as the price per pound. I walked out with some Tallegio and Borgonzola (yes, with a "B"--it's Canadian...um, not that that explains it or anything), which made me very happy. Not a HUGE huge selection, but just funky enough to be noteworthy.
They also finally sell wine, which I knew about but still hadn't made the trek ALL THE WAY to Midtown to investigate.
They've got an adorable little wine cellar in the back with a small but varied selection of wines. They do stock of fair share of Michigan-made wines, in keeping with their promise of local-centric items (they also sell Vivio's famous Bloody Mary mix, as well as Snug Harbor's, a restaurant I've been to out in Grand Haven and was super-geeked to see represented there). I didn't take as much time to peruse the wines as I would have liked since I didn't want my cheeses to get too warm, but a brief scan showed that most wines are priced under $20.00 (hell, most are under $15.00), the selection is very boutique with a wide assortment of producers and varietals, and they do have the occasional stand-out big name such as an Amarone della Valpolicella priced at $69.00 (which is in the median range for this style).
The resident sommelier is very friendly and eager to assist you with your wine purchase and just simply speak about the wines and show you other wines you might be interested in based on your selections. Zaccaro's also offers 15% off wine purchases of 6 bottles or more--perfect for stocking the cellar, building a collection, throwing a party, or just keeping your personal stash stocked for the next month (I mean, hey, if you're going to drink it anyway...).
There is also an olive bar by the wine cellar, which I don't know if I just didn't notice it before but hey--kinda cool. Made me want a martini. And Meditteranean food.
The staff at Zaccaro's was very friendly, too--even moreso than I remember from last time (they were friendly then but also seemed a bit jittery). The guys at the deli counter were especially helpful and willing to chat, as were the people working the cash registers. They all made me feel right at home. I left there feeling less like I just went shopping at a high-end market and more like I had just made my weekly visit to my local mom-and-pop grocer where everyone knows my name and asks about my job and family.
So, on a second go-round, I'm much more impressed than I was previously and look forward to going back. AND they're open later than R. Hirt (which is actually why I went there in the first place). AND the mayor shops there...which some of you may or may not care about, even violently so, but I was still like "OMFG it's the mayor!"
I was just at Zaccaro's Market again for the first time since the last time...which was back when they opened...whenever that was...the months blur.
Sorry.
Anyway, I decided to swing by to see what's new, what's changed, what's good, what's better. And what did I find?
Mayor Kwame Kilpatrick!
Yep, Kwame also decided to swing by the Market to check it out. He's been there several times before, though, as I gathered through casually chatting with him. Charming guy; very personable. Good sense of humor, too:
Mayor Kilpatrick: "How are you today?"
D-Tales: "Good; how about you?"
MK: "Oh...well, you know, as good as can be!" (Laughs)
D-Tales: "Like with the heat outside?" (Also laughing)
MK: "Well, I don't so much mind the heat outside!"
A shared knowing laugh ensued.
You gotta give it to him...he, too, has moxy. And it was pretty funny...
As for Zaccaro's, I found that the place has indeed changed since the first time I was in there.
The cheese counter is finally up to snuff--there are brief lists taped to the outer glass which list the cheeses by type (washed rind, French cream, blue-veined, etc.) as well as the price per pound. I walked out with some Tallegio and Borgonzola (yes, with a "B"--it's Canadian...um, not that that explains it or anything), which made me very happy. Not a HUGE huge selection, but just funky enough to be noteworthy.
They also finally sell wine, which I knew about but still hadn't made the trek ALL THE WAY to Midtown to investigate.
They've got an adorable little wine cellar in the back with a small but varied selection of wines. They do stock of fair share of Michigan-made wines, in keeping with their promise of local-centric items (they also sell Vivio's famous Bloody Mary mix, as well as Snug Harbor's, a restaurant I've been to out in Grand Haven and was super-geeked to see represented there). I didn't take as much time to peruse the wines as I would have liked since I didn't want my cheeses to get too warm, but a brief scan showed that most wines are priced under $20.00 (hell, most are under $15.00), the selection is very boutique with a wide assortment of producers and varietals, and they do have the occasional stand-out big name such as an Amarone della Valpolicella priced at $69.00 (which is in the median range for this style).
The resident sommelier is very friendly and eager to assist you with your wine purchase and just simply speak about the wines and show you other wines you might be interested in based on your selections. Zaccaro's also offers 15% off wine purchases of 6 bottles or more--perfect for stocking the cellar, building a collection, throwing a party, or just keeping your personal stash stocked for the next month (I mean, hey, if you're going to drink it anyway...).
There is also an olive bar by the wine cellar, which I don't know if I just didn't notice it before but hey--kinda cool. Made me want a martini. And Meditteranean food.
The staff at Zaccaro's was very friendly, too--even moreso than I remember from last time (they were friendly then but also seemed a bit jittery). The guys at the deli counter were especially helpful and willing to chat, as were the people working the cash registers. They all made me feel right at home. I left there feeling less like I just went shopping at a high-end market and more like I had just made my weekly visit to my local mom-and-pop grocer where everyone knows my name and asks about my job and family.
So, on a second go-round, I'm much more impressed than I was previously and look forward to going back. AND they're open later than R. Hirt (which is actually why I went there in the first place). AND the mayor shops there...which some of you may or may not care about, even violently so, but I was still like "OMFG it's the mayor!"
Friday, May 9, 2008
Booze at Zaccaro's
Originally published in D-Tales here.
By 5:00PM today you will be able to get beer and wine and Zaccaro's Market.
This has been a public service announcement.
By 5:00PM today you will be able to get beer and wine and Zaccaro's Market.
This has been a public service announcement.
Tuesday, April 15, 2008
Zaccaro's Market Now Open!
Originally published in D-Tales here.
Zaccaro's Market, Detroiters' new destination for all their high-end grocery needs, just opened for business last Thursday, and I finally got the chance to swing over there earlier this week.
This place has loads and loads of potential, and I have no doubt that it will one day be every inch as cool as all the early buzz made it sound. But...and there's always a but...right now they still seem to be working through some opening-week kinks.
It would seem that the produce and imported meats and cheeses sections aren't quite, er, fully stocked yet. A gander at the meat and cheese counter, with blocks just kind of thrown about haphazardly and seemingly nothing pre-cut, makes me think (a) this doesn't look like 100 different varieties of somewhat-hard-to-come-by imports, and (b) this doesn't look quite done. The produce section was teeny-tiny--which is fine, considering that this isn't quite a produce market, but simply a high end grocer that carries a little of everything and a lot of nothing--but it was so teeny-tiny that I'm inclined to think that it is still being stocked, too. (Unless they just plan on selling oranges and lettuce and strawberries, but I find that unlikely.)
The wine bar, coffee bar, and demonstration kitchen all look great, but during the time I was there (3:30PM) it didn't really seem like very much was going on at any of them (I'm not even entirely sure they're all functional yet, though there is a drink menu at the "Expresso Bar"--a choice of spelling I truly hope was self-consciously kitschy).
I think where Zaccaro's most won me over was in the chocolates and pastries. I'm typically more of a cheese girl than a sweets girl, so an impressive cheese counter and nothing more would have had me singing their praises endlessly...but, since that was a bit disappointing (though I did find a tasty pre-packaged garlic-infused cheddar in the fridge section), I saw the potential in the pastries instead.
There is a wide selection of imported bar chocolate in pretty much every flavor imaginable (including chocolate made with chili peppers), perfect for the hoighty-toighty chocoholic. But don't let the sizes fool you--I saw some 1-oz. bars priced as much as $5.50 (these are imported from all over the world, and expensive even in their home countries to begin with). For a person who is out seeking the United Colors of Benetton in chocolate bars, Zaccaro's is the place to go--even more so than Trader Joe's, Whole Foods, and other larger gourmet grocer national chains (who have more money and thus more product which includes more imports), and it is only with the chocolate that this can be said.
Then there is the pastry and bread counter. Some pastries are made in-store, including the cookies and a tasty raspberry-cheesecake-brownie treat I indulged in. Not the bestest ever, but quite tasty. Then there are the wide assortment of hand-rolled chocolate truffles, the highly decorative mousses and tortes, and other visually impressive pastries that are shipped from the Give Thanks Bakery and Cafe in Rochester, MI. Pastry Chef Rick Michaels is particularly skilled in German pastries and ornate decorations of cakes and tortes, and it shows in the small selection on display at Zaccaro's. Plus, added props for the utilization of an independently-owned Michigan bakery (though I'm sure some will gripe about Zaccaro's tapping the Oakland County market instead of keepin' it real with a bakery in the D, but...meh). The artisan breads sold at Zaccaro's also hail from the same bakery (the Wah-Wah Crowd: "But why not use Detroit locals like Avalon Breads, or a Mexicantown Bakery, especially since they need the business now more than ever?" No one's ever happy.), and are made in the traditions of classical French and German baking with only the purest and simplest of ingredients. And they make an Asino Cheese & Garlic bread! Mm-mmmm!!!!!
Little things like labels and price points for each item on display still need to be rectified, but again--they've only been open a week.
The wine is apparently still a no-go (I know owner Cindy Warner has been battling it out with the guv-ment to try to get her license to sell wine in time for the opening, but it doesn't quite seem like it happened. Unless I completely missed a section of the store.), though I will be very interested to see (a) what wines they decide to stock, from what regions and what vintages, and (b) what these wines will be priced.
One arena in which a place like Whole Foods simply cannot be beat is their impressive wine selection at very reasonable prices, something a small, independently owned place like Zaccaro's probably won't be able to pull off. But hey, Zaccaro's took a chance on the city and Whole Foods didn't, so :P.
Other points of interest: Zaccaro's is definitely catering to the Go Granola! crowd...lots of organics, lots of soy. There is a nice, if small, selection of imported coffees and teas. There is a variety of boutique-y food-prep accents--sauces and marinades and jellies and condiments you wouldn't be able to find just anywhere. A packaged of dried Chanterelles had me drooling until I remembered that I don't cook. And there is also a pre-packaged meals area when you first enter where you can buy pre-made sandwiches, salads (lettuce, pasta), etc. There is also a made-to-order panini counter, which I just think is all cool and Euro. I'm really glad Americans have caught on to the greatness that is the panini. Now if I could just find a decent chocolate brioche...
One thing that might deter some folks from shopping regularly at Zaccaro's is the price pointing. It's, ah...it's not very cheap. Did I mention the $5.50 chocolate bar? Or how about the $4.50 organic milk? (It's $3.50 at Meijer.) Or the $3.50 package of table water crackers? ($1.99 at Meijer.) And someone else told me there was a pasta salad priced at $7.00/lb., yikes. But...BUT...we must bear in mind that this place is independently owned, there is no other place like this place anyone near this place, and sometimes we must pay more for convenience.
Besides...the people living in the $250,000 lofts just north of the place can probably afford to shell out the extra few bucks.
In short...my first impression of Zaccaros' Market was one of promise. Not bowled-over impressed, but definitely interested. I'm greatly looking forward to seeing the wine selection, and perhaps even being able to chat with the sommelier. And the events Warner plans on having in-store--cooking demonstrations, *I believe* wine tastings, etc.--will really add to the appeal. It's set up quite nicely and can accommodate a medium-sized crowd for such gatherings, as well having all the makings of a great morning coffee spot and afternoon lunch spot. The décor is very loft-modern (minimalist, with drab concrete floors but highly-polished granite countertops and chrome accents). Overall--pricey though it may be, it's a great addition to our city.
Hel-lo, Zaccaro's!
SIDEBAR: Locals are very likely to run into people they know. I ran into Jerry, owner of the Park Bar, while I was there. Other people I know ran into other Park Bar regulars. It's a small city. You really can't throw a stone or buy bread without running into someone you've spent an evening drinking with.
Zaccaro's Market, Detroiters' new destination for all their high-end grocery needs, just opened for business last Thursday, and I finally got the chance to swing over there earlier this week.
This place has loads and loads of potential, and I have no doubt that it will one day be every inch as cool as all the early buzz made it sound. But...and there's always a but...right now they still seem to be working through some opening-week kinks.
It would seem that the produce and imported meats and cheeses sections aren't quite, er, fully stocked yet. A gander at the meat and cheese counter, with blocks just kind of thrown about haphazardly and seemingly nothing pre-cut, makes me think (a) this doesn't look like 100 different varieties of somewhat-hard-to-come-by imports, and (b) this doesn't look quite done. The produce section was teeny-tiny--which is fine, considering that this isn't quite a produce market, but simply a high end grocer that carries a little of everything and a lot of nothing--but it was so teeny-tiny that I'm inclined to think that it is still being stocked, too. (Unless they just plan on selling oranges and lettuce and strawberries, but I find that unlikely.)
The wine bar, coffee bar, and demonstration kitchen all look great, but during the time I was there (3:30PM) it didn't really seem like very much was going on at any of them (I'm not even entirely sure they're all functional yet, though there is a drink menu at the "Expresso Bar"--a choice of spelling I truly hope was self-consciously kitschy).
I think where Zaccaro's most won me over was in the chocolates and pastries. I'm typically more of a cheese girl than a sweets girl, so an impressive cheese counter and nothing more would have had me singing their praises endlessly...but, since that was a bit disappointing (though I did find a tasty pre-packaged garlic-infused cheddar in the fridge section), I saw the potential in the pastries instead.
There is a wide selection of imported bar chocolate in pretty much every flavor imaginable (including chocolate made with chili peppers), perfect for the hoighty-toighty chocoholic. But don't let the sizes fool you--I saw some 1-oz. bars priced as much as $5.50 (these are imported from all over the world, and expensive even in their home countries to begin with). For a person who is out seeking the United Colors of Benetton in chocolate bars, Zaccaro's is the place to go--even more so than Trader Joe's, Whole Foods, and other larger gourmet grocer national chains (who have more money and thus more product which includes more imports), and it is only with the chocolate that this can be said.
Then there is the pastry and bread counter. Some pastries are made in-store, including the cookies and a tasty raspberry-cheesecake-brownie treat I indulged in. Not the bestest ever, but quite tasty. Then there are the wide assortment of hand-rolled chocolate truffles, the highly decorative mousses and tortes, and other visually impressive pastries that are shipped from the Give Thanks Bakery and Cafe in Rochester, MI. Pastry Chef Rick Michaels is particularly skilled in German pastries and ornate decorations of cakes and tortes, and it shows in the small selection on display at Zaccaro's. Plus, added props for the utilization of an independently-owned Michigan bakery (though I'm sure some will gripe about Zaccaro's tapping the Oakland County market instead of keepin' it real with a bakery in the D, but...meh). The artisan breads sold at Zaccaro's also hail from the same bakery (the Wah-Wah Crowd: "But why not use Detroit locals like Avalon Breads, or a Mexicantown Bakery, especially since they need the business now more than ever?" No one's ever happy.), and are made in the traditions of classical French and German baking with only the purest and simplest of ingredients. And they make an Asino Cheese & Garlic bread! Mm-mmmm!!!!!
Little things like labels and price points for each item on display still need to be rectified, but again--they've only been open a week.
The wine is apparently still a no-go (I know owner Cindy Warner has been battling it out with the guv-ment to try to get her license to sell wine in time for the opening, but it doesn't quite seem like it happened. Unless I completely missed a section of the store.), though I will be very interested to see (a) what wines they decide to stock, from what regions and what vintages, and (b) what these wines will be priced.
One arena in which a place like Whole Foods simply cannot be beat is their impressive wine selection at very reasonable prices, something a small, independently owned place like Zaccaro's probably won't be able to pull off. But hey, Zaccaro's took a chance on the city and Whole Foods didn't, so :P.
Other points of interest: Zaccaro's is definitely catering to the Go Granola! crowd...lots of organics, lots of soy. There is a nice, if small, selection of imported coffees and teas. There is a variety of boutique-y food-prep accents--sauces and marinades and jellies and condiments you wouldn't be able to find just anywhere. A packaged of dried Chanterelles had me drooling until I remembered that I don't cook. And there is also a pre-packaged meals area when you first enter where you can buy pre-made sandwiches, salads (lettuce, pasta), etc. There is also a made-to-order panini counter, which I just think is all cool and Euro. I'm really glad Americans have caught on to the greatness that is the panini. Now if I could just find a decent chocolate brioche...
One thing that might deter some folks from shopping regularly at Zaccaro's is the price pointing. It's, ah...it's not very cheap. Did I mention the $5.50 chocolate bar? Or how about the $4.50 organic milk? (It's $3.50 at Meijer.) Or the $3.50 package of table water crackers? ($1.99 at Meijer.) And someone else told me there was a pasta salad priced at $7.00/lb., yikes. But...BUT...we must bear in mind that this place is independently owned, there is no other place like this place anyone near this place, and sometimes we must pay more for convenience.
Besides...the people living in the $250,000 lofts just north of the place can probably afford to shell out the extra few bucks.
In short...my first impression of Zaccaros' Market was one of promise. Not bowled-over impressed, but definitely interested. I'm greatly looking forward to seeing the wine selection, and perhaps even being able to chat with the sommelier. And the events Warner plans on having in-store--cooking demonstrations, *I believe* wine tastings, etc.--will really add to the appeal. It's set up quite nicely and can accommodate a medium-sized crowd for such gatherings, as well having all the makings of a great morning coffee spot and afternoon lunch spot. The décor is very loft-modern (minimalist, with drab concrete floors but highly-polished granite countertops and chrome accents). Overall--pricey though it may be, it's a great addition to our city.
Hel-lo, Zaccaro's!
SIDEBAR: Locals are very likely to run into people they know. I ran into Jerry, owner of the Park Bar, while I was there. Other people I know ran into other Park Bar regulars. It's a small city. You really can't throw a stone or buy bread without running into someone you've spent an evening drinking with.
Tuesday, March 4, 2008
Zaccaro's Still Set to Open
Originally published in D-Tales here.
After some general hullabaloo over liquor licensing for retail sales and some very technical blah blah blah legalese, Zaccaro's Market is still set to open this month. March 31st is the date (yes, that's also the Tigers Home Opener, so plan accordingly), and as far as owner Cindy Warner has been instructed, this date is solid. The licensing needed to sell beer and wine on the premises should be in place, and all will be well in the world of gourmet grocery shopping in the D.
As noted before, there will be an impressive selection of imported meats and cheeses, a full-scale bakery, a center kitchen area at which cooking classes will be offered, pre-made meals prepared by executive chefs, and more to tickle your culinary delights.
After some fear that the opening would be held up indefinitely, it appears that everything is finally in place...I'll see you at the cheese counter!
After some general hullabaloo over liquor licensing for retail sales and some very technical blah blah blah legalese, Zaccaro's Market is still set to open this month. March 31st is the date (yes, that's also the Tigers Home Opener, so plan accordingly), and as far as owner Cindy Warner has been instructed, this date is solid. The licensing needed to sell beer and wine on the premises should be in place, and all will be well in the world of gourmet grocery shopping in the D.
As noted before, there will be an impressive selection of imported meats and cheeses, a full-scale bakery, a center kitchen area at which cooking classes will be offered, pre-made meals prepared by executive chefs, and more to tickle your culinary delights.
After some fear that the opening would be held up indefinitely, it appears that everything is finally in place...I'll see you at the cheese counter!
Friday, January 25, 2008
Hel-lo, Zaccaro's!
Originally published in D-Tales here.
To those of you who question where one can grocery shop in the D, you're about to get your answer (and it's no longer simply "University Foods")--Zaccaro's Market.
Zaccaro's Market is set to open at the end of March, and will be occupying some 7,000 sq. ft. of the Crystal Lofts on Woodward Avenue in Brush Park. Owner Cindy Warner promises that Zaccaro's will bring with it a level of quality to a grocery story the city of Detroit has yet to see.
Among the many tempting offerings, Zaccaro's will feature a full deli with over 70 imported deli meats and 100 imported cheeses (look for me at the cheese counter every other Friday--payday, ya'know); a full wine room with selections priced from $5.00 to several hundred, AND with an on-site sommelier to assist you with wine and food pairings; fresh and prepared meats such as chicken, veal, beef, and pork will be offered, and many of them will be organic and/or grass-fed; the fresh seafood selection will include trout, walleye, salmon, oysters and mussels; the bakery will offer rustic and pan breads as well as sweets; there will be full produce, dairy, and frozen foods sections; and there will also be a full kitchen in the center of the store where cooking classes and demonstrations will take center stage.
A blogger on Metroblogging made a comment to the effect of, "It's about time someone realized that when you pay $300,000 to live in a loft downtown, you really don't want to do all of your grocery shopping in a place where there is bullet-proof plated glass between you and the cashier, all of your items must be rung through a turnstyle glass-enclosed countertop, and there's a vagrant outside asking you for some of what you just bought." I couldn't agree more, and couldn't have said it better myself. I am very much looking forward to the opening of Zaccaro's (100 imported cheeses??? 100????), and must finally begin to concede to what many others are already saying--it looks like Midtown is indeed the place to be.
To those of you who question where one can grocery shop in the D, you're about to get your answer (and it's no longer simply "University Foods")--Zaccaro's Market.
Zaccaro's Market is set to open at the end of March, and will be occupying some 7,000 sq. ft. of the Crystal Lofts on Woodward Avenue in Brush Park. Owner Cindy Warner promises that Zaccaro's will bring with it a level of quality to a grocery story the city of Detroit has yet to see.
Among the many tempting offerings, Zaccaro's will feature a full deli with over 70 imported deli meats and 100 imported cheeses (look for me at the cheese counter every other Friday--payday, ya'know); a full wine room with selections priced from $5.00 to several hundred, AND with an on-site sommelier to assist you with wine and food pairings; fresh and prepared meats such as chicken, veal, beef, and pork will be offered, and many of them will be organic and/or grass-fed; the fresh seafood selection will include trout, walleye, salmon, oysters and mussels; the bakery will offer rustic and pan breads as well as sweets; there will be full produce, dairy, and frozen foods sections; and there will also be a full kitchen in the center of the store where cooking classes and demonstrations will take center stage.
A blogger on Metroblogging made a comment to the effect of, "It's about time someone realized that when you pay $300,000 to live in a loft downtown, you really don't want to do all of your grocery shopping in a place where there is bullet-proof plated glass between you and the cashier, all of your items must be rung through a turnstyle glass-enclosed countertop, and there's a vagrant outside asking you for some of what you just bought." I couldn't agree more, and couldn't have said it better myself. I am very much looking forward to the opening of Zaccaro's (100 imported cheeses??? 100????), and must finally begin to concede to what many others are already saying--it looks like Midtown is indeed the place to be.
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