“Mmmm . . . bacon,” Homer Simpson. Did you know that if you add bacon to any food – seriously any food– it tastes better: a sandwich (check), a salad (check, check), a water chestnut (check), or an ice cream sandwich (I haven’t tried this, but probably check)? Detroit Restaurant Week returned this past Friday and runs through October 2 (21 of Detroit’s best restaurants are participating). And to my delight, there are a few restaurants that capitalize on the versatile, the magnificent, the delicious, the apple of my eye (apples and bacon go great together), the greatest food compliment known to me and Homer Simpson, bacon:
Saltwater offers Seared Sea Scallops that are prepared with sherried corn purée, bacon, and haricot vert; the Wolfgang Puck Grille offers a Sautéed Salmon served with fingerling potatoes, confit bacon, and whole-grain mustard sauce; and The Caucus Club offers a Classic Wedge Salad served with creamy blue cheese, bacon, and tomato. You cannot go wrong!
I admit that I do not have the most sophisticated palate, and I am a tad obsessed with the powers of bacon (sorry to all of our readers that are vegetarians). So I enlisted the help of Cliff Bells , which is a new stop for this year’s Restaurant Week, to help with our coverage of Restaurant Week. I have also enlisted the help of Detroit’s resident foodie Maria of The Detroit Foodie blog. I am sure that their insights will go beyond bacon.
So check back here often for reviews and suggestions for this year’s Restaurant Week, and email me with any suggestions or reviews that you have during this year’s Restaurant Week.