July 29, 2014

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Food Stuff

Photo: N/A, License: N/A

Photo: N/A, License: N/A

Food Stuff

Up on the rooftops —There’s a new venue in downtown Detroit. It’s called Sticks & Bones, and it’s atop Music Hall, where the rooftop restaurant is joined by 3Fifty Terrace, a new entertainment space. The eatery offers kebabs and sides, and the website hints at upscale sliders and hot dogs. They say to expect a series of food events curated by resident chef Jason Frenkel and more. Enter the Music Hall off Brush Street at 350 Madison, and take the elevator up; 313-887-8524; 3fiftyterrace.com.

 

Last chance — This year, we picked Chartreuse as our favorite pop-up restaurant, for its inventive dishes and live music in innovative spaces. And so it is with some sadness we note that the pop-up’s creator, Corinne Rice, is leaving town soon. It’s good news for Rice, who is pregnant (congrats!) and heading out to Los Angeles to be with her partner. But before she leaves, she’s hosting two more dinners, May 24 and May 31. Don’t miss this final chance to experience one of Detroit’s most unusual dining experiences. See chartreusedetroit.com for details.

 

Brain freeze, anyone? — Just in time for summer, downtown Milford is getting a new ice cream shop. It’s called Easy Freezy, and the concept is self-serve frozen yogurt, offering 15 flavors of fro-yo and more than 30 different toppings, as well as slushies, smoothies, and more. With retro-design appeal, free Wi-Fi, and other such fun draws as a coin-op kiddie ride and a photo booth, it seems like a good outing or a proper reward for kids of all ages. Easy Freezy is at Mill Valley Center, 525 N. Main St., Ste. 220, Milford; 248-676-2888.

 

Drink and think — This week, the Drinks x Design series continues at the Auburn, which will host several businesses occupying retail spots in the $12 million mixed-use development. The businesses are Hugh, the bachelor-pad vendor who won the 2011 Hatch Detroit retail prize, and Nora, a gift shop selling housewares and personal accessories. Meet fascinating people, drink alcohol and toast some new beginnings. It runs from 5:30 to 8 p.m. at the Auburn, enter through Hugh, 4240 Cass Ave., No. 107, Detroit.

 

Yemen? Yeah, man! — Lower Joseph Campau in Hamtramck is becoming our local Little Yemen. Yemen Café and Sheeba have been serving the unusual Middle Eastern cuisine for years; now they’re joined by Al-Yemen Al-Saeed, occupying the old home of Under the Eagle. That spot has seen a fair amount of turnover since the Eagle closed; let’s hope the burgeoning Yemeni community can help this new joint succeed. Want Yemeni fare? (Or even just a falafel?) Drop in at 9000 Joseph Campau, Hamtramck; 313-638-2501.

 

Know of any upcoming events related to food, drink or gardening? Let us know! Send an email to mjackman@metrotimes.com, or call 313-202-8043.

 

FOOD THOUGHT

Affectionately called the Big Easy, New Orleans is America’s best known party town, famous for its festivals, food and music. For sure, any inhibitions disappear when lubricated with a cold beer or one of the many indigenous beverages Kit Wohl shares in New Orleans Classic Cocktails (Pelican Publishing $16.95). We’re not talking gin and tonic or rum and coke here. These are the recipes and mouth-watering images of the signature drinks, the Sazeracs, the Absinthe frappés, Mardi Gras punch and Hurricanes, served at many of the legendary restaurants and saloons that blanket the city.

— Jeff Broder

 

THE WORKS

A martini used to be simply gin with a splash of vermouth and an olive or two. Today, alcohol in any combination that is mixed in a cocktail shaker bears the name. The OXO Good Grips 18-Ounce Steel Cocktail Shaker, 360-Degree makes a mixologist out of every novice. Just add spirits, mixers and ice, screw on the patented 360˚ LiquiSeal top and shake vigorously, then press the top button and pour. The “360” feature lets you pour from anywhere around the lid, which strains the liquid without requiring a separate strainer.  — Jeff Broder

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