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Welcome To Eater Detroit!

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edet-icon1.jpgEater Detroit is now officially up and running! We're here to dish out the freshest coverage of the Detroit restaurant, dining and nightlife scene and to bring readers the news of one of the most interesting and exciting food cities in the country. We'll have more coney dog face offs, pizza put downs and downtown dive bar crawl plans than you can shake a stick at. Plus, we'll reveal to the outside world just how dynamic the Motor City can truly be.

Eater Detroit couldn't be more thrilled to join the Eater National family of sites, including Eater National, New York, Chicago, LA, SF, Miami, Austin, DC, Portland, Dallas, Houston, Boston, Philadelphia, New Orleans, Denver, Las Vegas, Atlanta, Maine, Charleston, Seattle, Minneapolis, San Diego, and Louisville. And a extra special howdy to Eater Nashville, which also launches today.

But you might want to know more about me, Nick Andersen, your newly anointed Eater Detroit editor. I'm a native of the metro region, with a long love affair with Detroit's food scene (extending back beyond the time it was even considered a "scene.") I've covered arts and culture for The Wall Street Journal, National Public Radio and WDET-FM, and spent more than my fair share of time researching American opera history for my own personal pleasure. After years away from the Mitten, I'm thrilled to be back in the state's biggest city, telling the stories behind our food and drink.

But I can't do this alone.

Eater Detroit will be bringing you all the news on restaurant openings, closings and other happenings while also scoping out the best of the local food media, independent blogs and national bombshells. But please do not hesitate to hit up our tipline,, if you come across anything you think is worth knowing. Reader input, comments, rants and raves are our lifeblood. So whether you're friends with someone who works at the most popular new restaurant in Corktown, or heard from a friend of a friend of a friend that the neighborhood dive bar is about to go high-end, or you're just tired of temporary restaurants popping-up and popping-out in your area — or anything else — let us know. Nothing is too small or too weird. We want it all.

Help us help you help us (help you). It's going to be a time and a half.

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