The Peterboro is a ‘Knockout’; SavannahBlue Offers Downtown ‘Sophistication’

— Molly Abraham gives The Peterboro a rave: "The Peterboro offers a contemporary version of American-Chinese fare in the hands and imagination of young chef Brion Wong, and it's a knockout," the critic writes. "Stylish, robustly spiced dishes meant for sharing are served in an upbeat setting that takes the direction given it by the menu and interprets it in the crisp, clean, colorful décor." She gushes "You don't even have to read further to know that this new spot, the forerunner of much more to come in the neighborhood, is a winner." Abraham goes on to call the Wong's scallop crudo "outstanding" and favors the salt and pepper shrimp, which "may have even the less adventuresome among us eating the head and all." [Detroit News]

— Serena Maria Daniels offers the early word on SavannahBlue: "This is the type of place where one might want to take an important client for a low-key, yet slightly upscale night of dinner and drinks," she writes. Chef Christopher McClendon "pulls away just enough from the heaviness typically associated with soul food and takes care to offer dishes for both the meat eater and the herbivore." The butter bean soup is "one of those deceptively simple, less-is-more dishes that packs an abundance of flavor," and the "succulent braised oxtails" are the type of dish that "will inevitably have neighboring dining guests seeking your vote of confidence before placing their order." [Metro Times]