Featuring Spring Inspired Menus and Vegetarian Dishes
April 16-25, 2010

Detroit Restaurant Week menus for the 17 establishments that are participating in the 10-evening dinner promotion April 16-25 are now available for viewing at DetroitRestaurantWeek.com.

A new addition to every menu for spring will be a dinner option for vegetarians who crave fine dining paired with exceptional value.

“All of the restaurants have once again put together menu pairings that will make your mouth water,” said Jason Huvaere, Executive Director of Detroit Restaurant Week. “The addition of vegetarian dishes to each of the menus will bring new customers into these establishments who appreciate the fine dining experience and will enjoy tasting exciting new dishes prepared by our chefs. For the Spring Edition of Detroit Restaurant Week, participating chefs are planning their vegetarian menus to delight every diner while incorporating the season’s finest ingredients.”

An example of the tasty vegetarian dish that will be offered during Detroit Restaurant Week is the Himalayan Red Rice Cabbage Rolls on the menu at 24Grille.

“There is an entire world of fresh full flavored ingredients out there and when prepared the right way you can create diverse dishes that appeal to all varieties of people,” said Executive Chef Jason Gardner. “Our menu for restaurant week will offer vegetarian guests much more than the traditional stir fry dishes they are used to seeing on restaurant menus.”

The rice Gardner will use for the dish is actually harvested in the foot hills of the Himalayan Mountain Range which he says will offer a great balance of texture and earthiness to the Napa cabbage. Accompanying the cabbage rolls will be char-grilled tofu and a carrot puree, which will have a deliciously intense flavor.

The chef of each restaurant develops a special menu for Detroit Restaurant Week, however for this edition of the dinner promotion many chefs said they drew their inspiration from the spring season when creating their menus.

Chef Paul Grosz of Cuisine said, “When I think of spring I think of lamb. The first use of a grill outdoors was inspiration for our grilled pear salad. The chill in the air at night was my inspiration for a corn soup with crab salad. In spring I think of light flavors and hearty meals.”

Menus for each restaurant are available at www.DetroitRestaurantWeek.com.

Diners from across Southeast Michigan and Windsor will again be able to order a three-course dinner for an exceptional price of $27 per person (exclusive of beverage, tax and gratuity).

Reservations not required, but Highly Recommended

Huvaere said reservations are not required, but they are encouraged so that restaurants can provide an outstanding experience for each guest. Last fall more than 27,000 people filled the restaurant reservation ledgers.

To make a reservation, visit www.DetroitRestaurantWeek.com and select a restaurant to obtain contact information for each establishment. Reservations can be made by contacting restaurants directly or through the Open Table link, which can also be found on the web site.

Detroit Restaurant Week Spring Edition will offer specially-priced dining at these fine restaurants:

24Grille – Westin Book Cadillac Detroit Andiamo Detroit Riverfront – GM Ren Cen
Atlas Global Bistro – Midtown Coach Insignia – GM Ren Cen
Cuisine – New Center Da Edoardo Foxtown Grille – Foxtown
Detroit Fish Market – Paradise Valley Forty-Two Degrees North – GM Ren Cen
Iridescence – MotorCity Casino-Hotel Mosaic Restaurant – Greektown
Opus One – Downtown Rattlesnake Club – Stroh River Place
Roast – Westin Book Cadillac Detroit Roma Café – Eastern Market
Saltwater – MGM Grand Detroit Wolfgang Puck Grille – MGM Grand Detroit
The Whitney – Midtown