Rock City Eatery

15 new sandwiches that are already Detroit classics

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Firebird Tavern

Read the complete Thrillist article.

Thrillist has compiled this tasty menu of …

15 NEW SANDWICHES THAT ARE ALREADY DETROIT CLASSICS

“With so many nationally famous sandwiches – the Yardbird at SLOWS BAR BQ, the chicken shawarma at Bucharest Grill, the Mudgie at Mudgie’s, Green Dot’s mystery meats, all of the corned beefs – it’s hard for a new sandwich to “steak” (get it???) its claim to fame in Detroit. So, we looked specifically at restaurants that opened in the last couple of years for the best of Detroit’s new class of sandwiches.”

PBLT – Dime Store, 719 Griswold
Smoked pastrami – Selden Standard, 3921 Second Ave.
Bánh mì & Malibu’s Meatball – Gold Cash Gold Detroit, 2100 Michigan Ave.
Shrimp Po’ Boy – WALA, 1010 Washington Blvd.
Spicy Asian pulled pork sammy – Rock City Eatery, 11411 Jos. Campau
Cuban sandwich – La Nena’s Restaurant – 8600 W. Vernor
Litte Italy – Rubbed, 2015 Michigan Ave.
Lew Silver Bagel Sandwich – Detroit Institute of Bagels, 1236 Michigan
“Catfish” tofu fillet sandwich – Detroit Vegan Soul (D.V.S), 8026 Agnes St.
Hammer of the Gods – McShane’s Pub & Whiskey Bar, 1460 Michigan
Ploughman’s – The Brooklyn Street Local, 1266 Michigan Ave.
Breakfast BBQ sandwich – Maccabees at Midtown, 5057 Woodward Ave.
Fried Green BLT – Firebird Tavern, 419 Monroe St.
Rabbit sandwich – Rose’s Fine Food, 10551 E. Jefferson Ave.

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12 Detroit restaurants serve Rivera-Kahlo-inspired dishes, drinks

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CrainsRestaurants

Crain’s Detroit Business originally published this report.

Wondering what to eat or drink after viewing the Detroit Institute of Arts’ special Diego Rivera and Frida Kahlo exhibition? The DIA invited Detroit restaurants and bars to offer menu items with the artists in mind; here’s what they came up with.

Antietam, 1428 Gratiot Ave.
El Poco Querido, a cocktail inspired by Kahlo’s masterpiece “The Wounded Dear,” made with Espolon tequila, shaken and served in a classic short-stemmed glass with an edible flower garnish. The drink was designed to pay tribute to the legendary pelea de gallos (fighting cocks) and Rivera and Kahlo’s sometimes heated relationship.
Cajeta flan, a goat milk caramel flan popular in Rivera’s home state of Guanajuato, Mexico

El Asador Steakhouse, 1312 Springwells St.
Traditional Oaxacan mole negro with three types of roasted chiles, sesame seeds, chocolate, raisins and almonds, peanuts and cloves served over turkey legs.

El Barzon, 3710 Junction Rd.
Traditional Oaxacan mole negro with three types of roasted chiles, sesame seeds, chocolate, raisins and almonds, peanuts and cloves served over turkey legs.

El Zocalo Mexican Restaurant, 3400 Bagley St.
Every Friday beginning this week a different entree taken from the cookbooks and notes of Frida Kahlo will be featured as part of its Frida Fridays.
Diego- and Kahlo-inspired specially crafted tequila varieties infused with flavors such as jamaica (hibiscus) flower, cucumber and habanero, to name a few.

Fourteen East, 15 E. Kirby St.
Mexican-spiced hot chocolate whisked with a molinillo
Lime pie

Gold Cash Gold Detroit, 2100 Michigan Ave.
Frida’s Blue House, a drink made from Lunazul Blanco tequila, fresh cucumber and lemon, and blue curaçao

Las Cazuelas Grill, 4000 Livernois Ave.
Diego’s Mole Poblano: chile ancho, roasted peanuts, chocolate, roasted pumpkin seeds, black pepper, garlic and salt.

La Feria Detroit, 4139 Cass Ave.
Corralejo Reposado, a sipping tequila
La Pasión De Frida, an invigorating mix of Corralejo Añejo tequila, tamarind, freshly squeezed lime and lemon juice, and a splash of Maraschino water
Papas Arrugadas con Mojo, a tapa made from red-skinned potatoes with a red bell pepper.

Our/Detroit, 2545 Bagley Ave.
Dreams of Coyacan: Our/Detroit vodka, jalapeño simple syrup, lime juice and coconut sparkling soda.

Rock City Eatery, 11411 Joseph Campau Ave., Hamtramck
Panzón + Friducha: pan-seared tongue, ash-baked beets, radish, avocado, pickled corn, dill and cilantro served with a shot of Cabresto tequila (choice of silver or gold).

Traffic Jam & Snug, 511 W. Canfield St.
Mixiotes, a dish that hails from Rivera’s birthplace of Guanajuato, Mexico: tender chicken marinated in guajillo chiles, garlic, onion, cinnamon, tequila, thyme and marjoram, steamed and served with potatoes and corn tortillas and garnished with traditional accompaniments including avocado, pineapple and house pickled onion and habanero peppers.

Union Street Detroit, 4145 Woodward Ave.
Ode to Detroit Industry, a drink made with Del Maguey Vida Mezcal, Chartreuse Green, Luxardo Maraschino liqueur and fresh lime in a martini glass
La Casa Azul: Mexican hot chocolate trifle made with layers of chipotle chili-spiked chocolate cake and cinnamon pastry cream topped with fresh whipped cream and candied jalapeño
Chiles En Nogada: poblano chiles stuffed with picadillo covered in walnut-sherry cream sauce and sprinkled with pomegranate seeds.

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How four young chefs ignited Detroit’s restaurant renaissance

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The Root   Top of the Pontch chef

Rocky City Eatery   Selden
Top: James Rigato, The Root … Justin Vaiciunas, Top of the Pontch
Bottom: Nikita Sanches, Rock City Eatery … Andy Hollyday, Selden Standard

Originally published by Southeast Michigan Startup

Back in May 2012, our partners at Metromode introduced you to metro Detroit chefs on the cusp of making a serious impact in the under-appreciated, and then mostly underwhelming, local culinary scene. Oh my, what a difference a few years can make!

Now, metro Detroit’s dining scene is having a serious moment – one that has been a long time coming and one that might have been hailed a bit too preemptively, but is certainly making good on its promise.

With national attention on Detroit, a palpable DIY creative energy, and our notoriously low rents, local chefs have flourished. Ex-pats have returned home and are making national headlines with their work in local kitchens, and chefs from America’s culinary capitals have even been imported into the city to much acclaim. What was, nearly three years ago, a question of “Why not us?” has in turn become a bold proclamation of “here we are.”

With that in mind, we now check in on our four chefs from that (dare we say visionary?) 2012 article to look at where our then-“Almost Famous” and now legitimately actually famous chefs are today.

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From almost famous to truly famous: Metro Detroit’s up-and-coming chefs have arrived

Posted on Updated on

JAMES RIGATO-THE ROOT

Originally published in MetroMode

Back in May 2012, we introduced you to metro Detroit chefs on the cusp of making a serious impact in the under-appreciated, and then mostly underwhelming, local culinary scene. Oh my, what a difference a few years make!

Now, metro Detroit’s dining scene is having a serious moment – one that has been a long time coming and one that might have been hailed a bit too preemptively, but is certainly making good on its promise.

With national attention on Detroit, a palpable DIY creative energy, and our notoriously low rents, local chefs have flourished. Ex-pats have returned home and are making national headlines with their work in local kitchens, and chefs from American culinary capitals around the nation have even been imported into the city to much acclaim. What was, nearly three years ago, a question of “Why not us?” has in turn become a bold proclamation of “here we are.”

With that in mind, we now check in on our four chefs from that, dare we say, visionary article, to look at where our then-“Almost Famous” and now legitimately actually famous chefs are today.

Andy Hollyday, Executive Chef and partner at Selden Standard, Detroit

Justin Vaiciunas, Executive Chef at Top of the Pontch, Detroit

James Rigato, Executive Chef at The Root, White Lake

Nikita Sanches, Chef/Owner at Rock City Eatery and Campau Tower, Hamtramck 

Read the full update here.

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