Critic Says Clawson's Due Venti is Improving With Age

Aaron Egan dines at Republic Tavern: Over the last several weeks, Republic Tavern has been in flux as opening chef Kate Williams resigned, making way for her sous chef Sarah Welch. Egan's review makes note of this, though it's difficult to tell who was in charge of the kitchen at the time of this particular visit. The menu and presentation is trend-forward, the critic writes, "using confits and pickles and charcuterie, served on wooden boards and bowls, oddly shaped china, and oversize pewter chargers." While meat aspects are generally the centerpiece of conversations about this eatery, "the pickled cherries are so good, in all of their applications, that they threaten to steal the show." Egan concludes that despite the sudden change in chefs, Republic is "one of the best restaurants in Detroit." [Metro Times]

Molly Abraham praises Due Venti in Clawson: Northern Italian eatery Due Venti is getting better with age according to Abraham. "This is a place that has the confidence to be low-key and to let the fare — and the much-improved wine list — speak for itself." The seasonal dishes transition gradually throughout the year, seamlessly incorporating new ingredients into the "admirably brief" and cliché-free bill of fare. "Antipasti include sfoglia di pane, oven-baked flatbread topped with paper-thin slices of potato, fontina cheese and some wonderfully flavorful speck — premium smoked prosciutto. A sprinkling of arugula and a splash of herb oil finish off the dish, which pairs nicely with a glass of Prosecco to begin the meal." The low-key bistro earns four question marks, but we assume this means four stars. [Detroit News]

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Republic

1942 Grand River, Detroit, MI 48226

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Due Venti

220 South Main Street, , MI 48017 (248) 288-0220 Visit Website