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Chartreuse Kitchen & Cocktails.
Chartreuse Kitchen & Cocktails.
Michelle and Chris Gerard
Kat Rembacki tests the waters at Chartreuse Kitchen & Cocktails: Few restaurants would be able to pull off this much green, but Chartreuse is full of "smart details," the critic writes. Every piece of the design is "well thought out and pared down. It's the imagination of Willy Wonka with the editing of Coco Chanel." Rembacki recommends ordering the bread. An import from Midtown bakery Avalon, it's currently served with house made ramp butter. "We're head over heels for the short rib pierogi, nestled on a bed of root vegetable puree and topped with braised cabbage, local pea and pickled mustard seed slaw. The duck confit is also a winner." However, it's the vegetables that "steal the show."  [Core Detroit]

Jane Slaughter explores the menu at Garrido's Bistro & Pastry in Grosse Pointe Woods: At Garrido's think Mediterranean with a twist of Venezuelan thrown in. "The Garrido family takes infinite care with the details," from the "exceptionally good garlic bread" to the Caesar salad dressing ("You can taste the anchovies."). "You cannot go wrong by ordering arepas. They are a round flatbread made from cooked corn flour, grilled . . . to create a toasty-crisp exterior and cushiony interior." While they come with a variety of fillings (eggs, cheese, ham, bacon, etc.), Slaughter favors the vegan arepas with roasted tomatoes and eggplant. The reviewer was disappointed with the paella that "came across as if the ingredients had been tossed together at the last minute rather than simmered in the same pan." [Metro Times]

Molly Abraham visits The Current in St. Clair Shores: "While not cutting edge," the marina restaurant "does take full advantage of local talent" by showcasing local beers and fish as well as pie from Rock City Eatery and Treat Dreams ice cream. Abraham's favorite dish is the walleye crusted in Better Made potato chips and chipotle cream sauce. The critic prefers the Parmesan fries over the sometimes cold and unappealing house made pub chips. The Current, which replaced Captain Jack's, is still "in its infancy" and receives 2.5 stars. [Detroit News]

Lori Wild visits Blood Mary brunch favorite Vivio's: Wild makes several "rookie mistakes" visiting the Eastern Market eatery on Flower Day, including missing the narrow brunchtime window (how is this a brunch review?). As for the Classic Bloody Mary, the critic writes: "It is served with a pickle spear, lime, and a beer chaser . . . The consistency of the Bloody Mary mix was nice, not too thick which I think is where mixes can go wrong." Still, she seems to envy the brave souls who ordered the Loaded Bloody Mary. [Hell Yeah Detroit]

Vivio's Food & Spirits

2460 Market Street, , MI 48207 (313) 393-1711 Visit Website

Garrido's

, Grosse Pointe Woods, MI

Chartreuse Kitchen & Cocktails

15 E Kirby St, Detroit, MI 48202 (313) 818-3915

The Current

24026 Jefferson Avenue, Saint Clair Shores, MI 48080, USA

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