It seems you're using an old browser. In order to view this site correctly, we advise you to upgrade your browser, or try the free Mozilla Firefox.

Print Email

Food & Drink > Food Stuff

Food stuff

Full plates for local foodies.

SEE ALSO
Food Stuff ARCHIVES
More from Metro Times food staff

Thickening agents (10/6/2010)
A short guide to stews, chowders, gumbos, chilis and more

Food Stuff (10/6/2010)
A craft brew dinner, veggie dinners, an ice bar and more

How's them apples? (9/29/2010)
A short guide to notable apple orchards and cider mills in metro Detroit

 

Published 8/4/2010

Second flight — Pegasus Taverna has been a Greektown destination spanning three decades. Now it has branched out, with a new location on Saint Clair Shores' "Nautical Mile." Expect the same Old World atmosphere and the same Greek cuisine that made Pegasus's reputation — including that flaming cheese. Drop in and see how the old is new again, at 24935 Jefferson Ave., St. Clair Shores; 586-772-3200.

New school — The space formerly occupied by Detroit Fish Market has a new, similarly themed restaurant, a welcome addition to a downtown without a solid seafood spot. And it's a doozy of a location, set in old Harmonie Park, one of the last remaining oases of Augustus Woodward's 1806 city plan. They'll likely retain much of the 7,200-square-foot interior, decorated with fanciful murals depicting the creatures of the sea, and with the exclusive, up-to-date PV Lounge in the back. What's more, the bill of fare will include steaks, chicken, lamb chops and even hamburgers. Stop in and see it at 1435 Randolph St., Detroit.


FOOD/THOUGHT

Peg Bracken, author of The I Hate to Cook Book: 50th Anniversary Edition (Grand Central Press, $22.99), states, "There are two kinds of people in this world: the ones who don't cook out of and have never cooked out of The I Hate to Cook Book, and the other kind ... The I Hate to Cook people consist mainly of those who find other things more interesting and less fattening, and so they do it as seldom as possible." This book is as humorous as it is a practical guide for those who are willing to give cooking a try.


BOTTOMS UP

To the casual drinker, the name Mezcal is usually associated with some mythical spirit harboring a hallucinogenic worm, or the recollection of an agonizing hangover. Mezcal just means distilled agave from Mexico (Tequila is Mezcal from a designated area). It's typically a rural drink, but Del Maguey is importing a few fine bottles into the U.S. market. These drinks are exceedingly distinct, with aromas ranging from sun-hot earthen tiles to delicate floral arrangements to ripe orchard fruit. It's not cheap, but it can change your life.


THE WORKS

The Pizza Boss 3000 pizza slicer is so cool that, even if you don't make your own pizza (and you should), you'll start ordering 'za uncut so you show this baby off to your friends. It looks like a miniature band saw, so you can slice through dough, cheese and any toppings with authority. It's built from tough, engineering-grade plastics, and the laser-etched stainless steel blade has a removable shield for easy cleanup. It's only $12 at coolstuffexpress.com.


Know of any food happenings? Send info to mjackman@metrotimes.com.

blog comments powered by Disqus

> PLACE CLASSIFIED AD