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Serena Maria Daniels takes on the menu at Pho Hang: The Madison Heights restaurant offers a variety of Vietnamese and Chinese dishes including pho prepared with chicken broth rather than the typical beef stock. "Combined with the essence of ginger and clove, the chicken variation makes for a lighter taste," the critic writes. The flavor of the "heavenly marinated beef cubes" in Daniels' fried rice was right but the meat was delivered a "little dry." Still, the rice is "supreme, with a bit of crispiness and a robust garlicky flavor." [Metro Times]
Molly Abraham revisits Mudgie's Deli, post-expansion: Mudgie's "retains its raffish charm," the critic writes. As for the food, Abraham insists that the daily soups are "not to be missed." On a recent visit, she was especially "impressed with the chipotle red lentil, a vegan soup that was simply bursting with flavor and a resonant spice level." The critic gives Mudgie's three stars. [Detroit News]
