The best things we ate in and around Detroit this year

By Tom Perkins and Jane Slaughter

Dec 25, 2019 at 1:00 am

Audio By Carbonatix

[
          {
            "name": "GPT - Leaderboard - Inline - Content",
            "component": "35519556",
            "insertPoint": "5th",
            "startingPoint": "3",
            "requiredCountToDisplay": "3",
            "maxInsertions": 100,
            
            "adList": [
              {
                "adPreset": "LeaderboardInline"
              }
            ]
          }
          
        ]

Page 11 of 20

click to enlarge

Tom Perkins

Fried egg tart with fingerling potatoes.

Carrot tagine at Warda Pâtisserie, inside Trinosophes

1464 Gratiot Ave., Detroit; 248-795-3026; trinosophes.com

The bold, bright, and curiosity-inducing flavors in this North African stew were the most unusual I encountered this year. They were created, by Algerian-born chef-owner Warda Bouguettaya, by adding turmeric, ginger, and sumac to vivid carrots and Castelvetrano green olives. Turmeric and ginger is a usual Algerian combination, Bouguettaya said, but the sumac was her idea. The sauce blends tahini with pomegranate molasses. —Jane Slaughter

Tags:

About The Authors

Tom Perkins

Tom Perkins writes about food and environmental issues for a range of local and national outlets.

Tom Perkins on X

Email Tom Perkins

Jane Slaughter

Jane Slaughter is a former editor of Labor Notes and co-author of Secrets of a Successful Organizer. Her writing has also appeared in The Nation, The Progressive, Monthly Review, and In These Times.

Email Jane Slaughter