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Sarap, Dickey's Barbecue Expansion, Aretha Franklin at Bacco, and More Intel

Plus, Detroit serves up more than the average amount of burgers and pizza according to one survey

Brenna Houck is a Cities Manager for the Eater network. She previously edited Eater Detroit and reported for Eater. You can follow her on the internet at @brennahouck.

POP-UPS — Filipino pop-up Sarap is teaming up with Dine Drink Detroit and Mighty in the Mitten instagrammer/baker MyThy Huynh on April 16 at Harry's. Tickets to the 6 p.m. seating have already sold out but a second 8:30 p.m. seating has opened up. The family-style meal will feature Sarap's "spin on bar food" with longaniza sausages with banana ketchup, rolls by Huynh, fried shrimp fritters, adobo fried chicken, and more. [EaterWire]

EXPANSIONS —€” Dallas-based ‘cue chain Dickey's Barbecue Pit is expanding in Metro Detroit. The company plans to build franchise locations in Sterling Heights and Auburn Hills this year, though the specific addresses are still under wraps. [DBiz]

BOOZE NEWS —€” Farmington's vegan newcomer Chive Kitchen has secured a liquor license and now offers a happy hour menu from 3 p.m. to 6 p.m. Tuesday through Friday with $2-off pints, half-off wine, and $4 cocktails. [Crain's]

STARWATCH —€” Soul crooner Aretha Franklin paid a visit to Bacco Ristorante in Southfield on Saturday. Franklin stated last year that she was plotting a dining and live music venue win connection with Bedrock Real Estate. [Facebook]

The incomparable Aretha Franklin celebrated her birthday with us yesterday evening! #queenofsoul

Posted by Bacco Ristorante on Saturday, March 26, 2016

EVENTWIRE —€” Public House executive chef Brandon Zarb once again hosts a menu takeover from noon to 11 p.m. on April 6. Feast on cauliflower pakora, foie gras torchon, potato leek soup, seared scallop, and more. [EaterWire]

IDK —€” Detroit comes out on top for most pizza and burgers. National real estate search site Estately used data from Yelp to rate cities on the abundance of 18 different restaurant types based on three markers —€” restaurants per capita, restaurants per square mile, and the percentage of all area restaurants that each type makes up. [EaterWire]