Critic: The Pork at Angel’s Place Is a ‘Real Treat’

— Christopher Cook finds comfort food at Karl’s Cabin in Plymouth: The "Karl’s Cabin menu reflects innovation high up the dining scale from Michigan roadhouse food: a smoked venison brisket, served on a house made crostini with Swiss chard, venison jus, and wafer-thin crispy deep-fried onion strings. Or there is a meatloaf made with a blend of yak meat and Angus sirloin beef." The critic notes that the liver and onions is "utterly delicious, the best — and possibly just one of two or three — I’ve had in maybe a decade." [Hour Detroit]

— Molly Abraham revisits The Stand in Birmingham: The bar menu "includes many of the house specialties, notably the charcuterie board of housemade cured meats and its sibling, the artisanal cheese board." The critic adds "that vegetable side dishes at dinner — coconut-crusted parsnips, house fries, mac and cheese, mashed potatoes and grilled corn – are offered in portions to be shared by the table." A formidable four stars. [Detroit News]

— Serena Maria Daniels dines out at Southwest’s Puerto Rican stalwart Angel’s Place: "At the heart of Puerto Rican cuisine [...] is pork, and at Angel’s Place, the real treat is the pernil. It’s made with pork shoulder that’s roasted for some four to five hours and seasoned with a secret blend of spices," Daniels writes. "The pernil here is tender and juicy, with a flavorful, crispy skin, and is paired with white rice and savory whole beans." [Metro Times]