Latest news with #Detroit-style
Yahoo
3 days ago
- Business
- Yahoo
Travel Brand Pure Michigan Sets Sights on Growing the State's Culinary Reputation, Elevating Agritourism
Recent James Beard Award nomination for The Cook's House and upcoming, inaugural Traverse City Food & Wine Festival highlight destination's agricultural diversity and farm-to-table experiences CHICAGO, June 17, 2025 /PRNewswire/ -- IPW – Coming off a thrilling James Beard Award nomination for The Cook's House restaurant honoring co-chefs Jennifer Blakeslee and Eric Patterson, Pure Michigan, the beloved travel brand responsible for attracting and inspiring tourism to the Great Lakes State, says it wants the destination to be known just as much for its noteworthy chefs and fresh agriculture as it's known for Detroit-style pizza and coney dogs. From its fertile farmlands, orchards, and vineyards to its expansive freshwater lakes and rivers, Michigan's unique geography and agricultural diversity provides an ideal environment for local and in-season cooking and dining. "People know Michigan for its incredible freshwater beaches and idyllic fall escapes," said Kelly Wolgamott, Vice President of Pure Michigan. "But they may not know Michigan for the Traverse Wine Coast or the decorated chefs and restaurateurs relocating from mega food cities like Chicago, Las Vegas, and New York to build their culinary dreams in Michigan. That's why we're inviting travelers to plan their next great culinary vacation in Pure Michigan." While travelers to Michigan will find a range of spotlight ingredients and cuisines in different regions of the state—white fish and wine in Northern Michigan, craft beer and Mexican fare in Grand Rapids and East African, Asian, and Lebanese fare in Metro Detroit—locally grown, brewed, cultivated, caught, and foraged ingredients are a recurring theme across Michigan's upper and lower peninsulas. It's a big part of what inspires chefs and restaurateurs in Michigan. Michigan restaurants, chefs, and beverages have been increasingly recognized in the last several years by culinary media, institutions, and competitions. More than 150 Michigan chefs have earned James Beard Award nominations over the last 35 years, and the state hosts numerous food-centric celebrations throughout the year, such as the National Cherry Festival in Traverse City, Romeo Peach Festival, Michigan Honey Festival in Corunna, and the Romulus Pumpkin Festival—plus a variety of beer, wine, cider, spirits, and other craft beverage events featuring local flavors. Michigan's culinary story will be further elevated August 20-24, 2025 at the first Traverse City Food & Wine Festival, a multi-day event featuring nationally recognized chefs and culinary personalities showcasing the bounty of the Traverse City region's amazing agriculture, craft, and creativity. Beyond destination dining, Pure Michigan produces several food and beverage collaborations each year with Pure Michigan-branded beer via Short's Brewing, pie via Grand Traverse Pie Company, and fudge in partnership with Mackinac Island and Ryba's. For travelers looking to get inspired by Michigan's rich flavors and experiences, visit About Michigan Economic Development CorporationThe Michigan Economic Development Corporation is the state's marketing arm and lead advocate for business and community development with the focus on growing Michigan's economy. For more information on the MEDC and our initiatives, visit For Pure Michigan® tourism information, your trip begins at Follow along or join the conversation on: Facebook, Instagram, Pinterest, Threads, TikTok, X and YouTube. Traverse City Food & Wine FestivalTraverse City Food & Wine will kick off on Wednesday, August 20th with a Harvest Blessing Ceremony and cooking demonstrations at the Sara Hardy Downtown Farmers Market and an Opening Night Patio Party at Delamar. A full list of events and participating talent is available at Media Contact:Elise QuintanaFINN Partners on behalf of Pure View original content to download multimedia: SOURCE Pure Michigan Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Yahoo
13-06-2025
- Business
- Yahoo
Palace Pub to take the place of Wrestaurant at the Palace starting next week
The restaurant next door to the Palace Theatre in downtown St. Paul is finally reopening after extensive water damage caused its closure last fall. The new name for the restaurant, which will be run by First Avenue, is Palace Pub. Wrestaurant at the Palace is no more. 'After months of repairs and reflection, we made the decision to officially close that chapter,' the First Avenue folks said in a news release. 'Now, we're ready for what's next.' The restaurant will officially open Tuesday, June 17, with happy hour, dinner and late-night bites. The menu includes thin-crust pizza (a stark departure from Wrestaurant's thick-crust Detroit-style pies), sandwiches and appetizers. There will be a full bar with a cocktail menu, local beer, wine, THC beverages and other non-alcoholic options. Regular hours will be Tuesday through Saturday from 3 p.m. to 1 a.m. with the kitchen open until 11 p.m. on weekdays and midnight on Friday and Saturday. The restaurant will also open on Sunday or Monday if there are events at the Palace or the Xcel Energy Center. 'We're excited to bring something fresh to this iconic space,' said Marc Dickhut, First Avenue director of general operations, in the release. 'Our team has put the time into creating a spot that feels easy, welcoming, and fun — whether you're grabbing a quick drink before a show, hanging late with friends, or stopping in for food downtown. We can't wait to open the doors and be part of the renewed energy in downtown St. Paul.' The Palace Theatre is owned by the city and co-managed by First Avenue and JAM Productions. Palace Pub: 33 W. Seventh Place, St. Paul; More than 40 vendors expected for Stillwater area Food Truck Extravaganza St. Paul Corner Drug closing historic soda fountain Toxicology result brings second charge in Wisconsin crash that killed restaurant owner David Burley St. Paul chef to shut down charity accused of mixing funds with restaurants Groundswell cafe in St. Paul temporarily closes after fire
Eater
12-06-2025
- General
- Eater
Highly Opinionated: Detroit's Most Exquisite Tartares
It's no secret that Detroit has a love affair with beef — from the fresh, regenerative ground meat smash burgers made at Melway Burgers to the classic chili that slathers the coney dogs at Duly's. But as a recent transplant to the city, I was surprised to learn just how much raw meat is consumed here. You can't go too far in Detroit without encountering an exciting riff on steak tartare or a classic kibbeh nayeh (raw lamb or beef mixed with bulgar wheat). In fact, when I describe Detroit's restaurant scene to friends across the country, it's not the coney dog or Detroit-style pizza that I suggest is this city's signature dish — it's steak tartare. Raw meat links prestigious new American restaurants like Selden Standard, Grey Ghost, and Mabel Gray. Tartare graces the menus at steakhouses both old and new, whether at the historic London Chop House or at the stylish, modern Wilder's in Birmingham. Tartare is a common thread among restaurants with a focus on ethical sourcing like Ladder 4 and Marrow. Raw meat is also ingrained in Detroit's vast Arab American community, where at Lebanese restaurants the aforementioned kibbeh nayeh is a fixture. To put it simply, Detroit is tartare city, whether people recognize it as such or not. I've been a resident of Detroit for more than a year now, and I have sampled many different types of tartare in that time. It's one of those dishes where if I see it on the menu, I have to try it (if for no other reason than to further this growing hypothesis that Detroit is tartare central). There are an infinite number of ways to enjoy the dish, but here are a few that I keep coming back to. I grew up in a small, Western Pennsylvania town where Levantine cuisine is prominent. In fact, there's a neon sign hanging at my favorite six pack bar and to-go restaurant that reads, 'Lamb & Smelts.' Summer cookouts weren't just hot dogs and hamburgers; they were also skewered legs of lamb, toum, and pita bread. Sunday dinners in my mostly Italian family meant pasta, but my Greek grandmother also made sure that stuffed grape leaves and fried kibbeh were on the table. From a culinary standpoint, moving to Detroit felt like home, but it felt more exciting , too. The vastness of Levantine cuisine is on full display here, and Leila is a restaurant that I've absolutely adored since moving to the city. It's one of those special places a traveler can point to and go, 'There's not many restaurants like this in the country.' Leila's kibbeh nayeh is prepared relatively traditionally — a mix of finely minced raw lamb, bulgar wheat, and spices spread flat on a small plate, dragged with a fork, and topped with chopped onions and mint. What's so interesting about Leila's raw kibbeh is how it's engineered : Small, slivered cups of white onion surround the dish, and act as a vessel to scoop and pile the raw meat. A small slice of jalapeño, a delicate leaf of fresh mint, and bam — you have everything you need in one single, clean bite. Another reason Leila rocks: Upon request, you can ask for a bottle of olive oil for the table. A little drizzle into each kibbeh filled onion cup makes the experience even more luxurious. Do as the Lebanese do, and enjoy kibbeh nayeh with Arak, a potent, anise-flavored drink made cloudy when it connects with water (or ice cubes). It's a smooth and aromatic accompaniment. I'm not a huge fan of bone marrow. Something about it feels particularly gluttonous and macabre. But chef Javier Bardauil doesn't paint with broad strokes. The multi-time James Beard semifinalist has gotten national recognition over the years for his dedication to live-fire cooking and Argentine-influenced creations, but he doesn't nearly get enough credit for how he wields acid. Everything at Barda stings with lovely acidity. The scallop ceviche features sour green apples and a deeply flavorful leche de tigre. Barda's wreath-shaped zucchini ceviche in the summer is delicate, but bright and mouth-smacking, and his chimichurri lacerates through the char of thickly cut, wood-fired steaks. There's a lovely dichotomy to the food at Barda — it is all at once carnal and virtuous. Take the steak tartare. Here, the high-quality beef is mixed and marbled with capers, cilantro stems, whole-grain mustard, and finely minced jalapeño. A pile of sharp horseradish is grated on top for good measure. The dish comes served classically with slabs of grilled sourdough toast brushed with tallow, and a thick log of roasted bone marrow for scooping out gelatinous tissue. Javier's use of tangy, piquant ingredients tame the meatiness of his tartare, one that uses three different kinds of beef — ground, tallow, and marrow. Even as I think about it right now, I can taste the sharpness of this spectacular dish. It's one of the city's best. The first time I visited Selden Standard was mere days after I moved to the city in April of 2024. Alone, at the bar, I had a seasonal orecchiette pasta dish with anchovy, lemon, rapini, and stracciatella that just totally blew me away. I also enjoyed a tartare served with endive, a wonderful deviation from the standard toast points. Indeed, the vessels for Selden's tartare change often, but I had recently encountered a great one served with tangy, homemade sourdough. At Selden, the dishes rotate with the seasons, ingredient availability, and whims of the chefs in the kitchen. One thing you can count on, however, is a damn good steak tartare, which is always on the menu in some form or another. This one, enjoyed in May, simply featured raw beef, egg jam, and marinated onions. But oh, it's so much more than that. The raw beef has beef fat mixed in with it, and the onions are caramelized and then marinated with fish sauce, sherry vinegar, and extra virgin olive oil. It comes plated with fresh parsley, chives, and tarragon, making this one of the more herby steak tartares I've ever had the pleasure of experiencing. There's many different flavors here, but they all sing the same hymn — praise be to the church of raw beef. See More:
Miami Herald
12-06-2025
- Entertainment
- Miami Herald
This wildly popular pizza restaurant from Kendall is coming to South Miami
Kendall's favorite pizza spot is planning to pop up in South Miami. Known for its Detroit-style pies with a crispy, airy crust, Vice City Pizza is taking over the restaurant Bar Bella in South Miami for a summer residency. Starting Saturday, June 14, at Bar Bella, you'll be able to order the square-cut pizzas from Chef Carlos Estarita, which are made with Vice City's special two-day fermented dough. You can order a simple square of cheese or sausage, of course, but Vice City is best known for its special pizzas, including the Roni & Hot Honey (pepperoni and Mike's Hot Honey); the Brie and Fig (mozzarella, brie, gorgonzola, caramelized onion, pistachio and fig jam) and the Ron Swanson (bacon, pepperoni, fennel sausage, banana peppers and Mike's Hot Honey), named for everybody's favorite carnivore on the TV series 'Parks and Recreation.' The Bar Bella menu, which featured tapas and barbecue items, will not be available throughout the residency. But the restaurant's back bar Abi Maria, named for owner Jorgie Ramos' old spot in Downtown Dadeland that closed in 2023, is bringing back its bites menu. You'll find choices like cured meats and cheeses, chicken wings and small plates like calamari, truffle tots, Bolognese arancini and proscuitto croquetas. Ramos, who co-owns Vice City Pizza with Estarita and is also the owner of Cebada Rooftop in Coral Gables, opened Bar Bella in late 2024 in the former space of Taco Craft. Now located at 2615 SW 147th Ave., Vice City Pizza came to life as a pandemic pop up (the original Abi Maria was one of the first places the popular pizzas were served). Estarita quickly became known for making all sorts of nontraditional pies, like La Colombiana, with Colombian hot dog slices, homemade pineapple jam, garlic cilantro sauce, bacon and black forest ham or El Cubiche, with caja china pork, confit garlic and onions and mojo aioli. If South Miami is as booming as Ramos believes, Vice City should fit in nicely. 'All the elements of this neighborhood are ready to explode,' Ramos told the Miami Herald earlier this year. 'Going out two blocks from your home and having good food and drinks and not worrying about parking is great. . . . South Miami is what the Grove used to be. It's surrounded by great neighborhoods and people desperate to stay close to home.' The Vice City residency is scheduled to run through September. Vice City Pizza at Bar Bella Where: 5829 SW 73rd St., South Miami Starting: June 14 Hours: 5 p.m. midnight Wednesday-Thursday; 5 p.m.-1 a.m. Friday-Saturday; 5-10 p.m. Sunday; lunch hours on Saturday and Sunday starting in a few weeks More information: @barabimaria on Instagram
Yahoo
09-06-2025
- Entertainment
- Yahoo
Gordon Ramsay sightings in metro Detroit: Here's where
Was celebrity chef and reality cooking show star Gordon Ramsay in Detroit? It appears so. On various social media channels, there have been posts of Gordon Ramsay sightings. Those sightings included speculation that Ramsay and a crew were in town filming episodes of his new show, 'Secret Service" on the Fox Network. The show aims to examine major issues at struggling restaurants. Two metro Detroit restaurants that the celebrity chef allegedly may have visited included Boodles restaurant in Madison Heights and Firenze's Pizza in Warren. A June 3 Facebook post by Scanner of Warren showed pictures of Firenze's stating that Ramsay's "Secret Service" show was being filmed at the restaurant. According to the Firenze Restaurant and Pizzeria Facebook page, the family-owned spot on East 10 Mile Road in Warren is closed. The restaurant, the post stated, is reopening on Tuesday, June 10, with a "freshened up menu" promising customers that they will be "WOWWED!" by new menu items. What we do know, according to an Instagram post, is that Ramsay dined on June 8 at Grandma Bob's pizza spot in Corktown. 'We were honored and SO excited to have Chef Gordon Ramsey stop in to try our Detroit-style pie!,' according to the post. Grandma Bob's also asked, 'Wanna copy his order?!' and followed with: Caesar Salad 2 Greeks (the second Greek because he liked the first one so much) XL Pepperoni Sausage + Pistachio Pinot and Chianti The Free Press reached out via email to the FOX network, asking if Ramsay was filming the new show in the Detroit area. The network could not confirm if Ramsay's new show was filming here. A post on the website with a picture of Ramsay calls out for casting "struggling restaurants in or within 45 miles of Pittsburgh, Detroit or Cleveland." Ramsay's show, which premiered in May, is 'Gordon Ramsay's Secret Service.' Per the Fox TV network website, the weekly show features Chef Ramsay, with the help of a 'secret source' delivering inside restaurant intel on 'major issues facing each restaurant' that is featured on the episode. The source helps 'Ramsay infiltrate the restaurant after-hours for a dramatic nighttime black light kitchen investigation that reveals more filth and grossness than ever before' and other issues and problems the restaurant is facing. Ramsay is well known for his restaurants and various hit competitive TV shows, including Hell's Kitchen, Ramsay's Kitchen Nightmares, MasterChef, MasterChef Jr., and Next Level Chef. On his shows, Ramsay is also known for his blunt and often in-your-face demeanor, bleeped-out foul language and harsh criticism. More: Wyandotte waterfront restaurant reopening with Caribbean vibe, complete remodel and revamp More: Dutch Girl Donuts and the Schvitz owner buys iconic Detroit German restaurant A few years ago, Ramsay visited the Upper Peninsula to film an episode of his "Gordon Ramsay: Uncharted" series for National Geographic. For the series, Ramsay followed chefs and traveled to remote places in the world seeking out "culinary inspiration, epic adventures, and cultural experiences," National Geographic's website said. The episode featured diving among shipwrecks, helping monks at the Holy Transfiguration Skete, a Byzantine Catholic monastery in the Keweenaw Peninsula. It also featured Ramsay teaming up with chef James Rigato of award-winning Mabel Gray in Hazel Park. Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to: sselasky@ Follow @SusanMariecooks on Twitter. This article originally appeared on Detroit Free Press: Gordon Ramsay dines at Corktown spot: What he ordered
