Food & Drinks in ...
Detroit steakhouse Marrow is expanding to open a butcher shop and café in Birmingham, offering sandwiches, snacks, coffee, and fresh meats for dine-in and takeout.
Mati's Deli, a staple in Dearborn for 35 years, is for sale following owner Louis Weinstein's death, with hopes of finding a buyer who can continue its legacy.
An E. coli outbreak in Michigan is linked to RAW FARM's raw milk cheese, prompting a recall and health alerts.
Buddy's Pizza opens a new carryout-only location in Canton, donating opening day proceeds to a local educational foundation and offering a chance to win free pizza for a year.
Metro Detroit celebrates Lent with numerous fish fries hosted by churches and organizations, offering meatless meals like fried cod and shrimp, also supporting local causes.
Dole recalls salad and taco kits due to potential listeria contamination linked to cheese from Rizo-López Foods, affecting products at various retailers.
A Dairy Queen in Taylor, Michigan, celebrated its 3rd anniversary by offering free treats for a year with cake purchases.
Shaquille O’Neal's Big Chicken opens its first Michigan location in Clio, with plans to expand throughout the state.
The University of Michigan will begin selling alcohol at Crisler Center and Yost Ice Arena events, with the first sales starting at a wrestling match against Iowa.
HopCat will open a new location at The Mall at Partridge Creek in Macomb County this summer, which will include a 250-capacity space, a private event area, and aims to hire 125 employees.
Truong Giang Distributor Corp recalls its Golden Owl Dried Mango for undeclared sulfites, posing a risk to individuals with allergies. No illnesses reported; full refunds offered.
Port Huron prepares for the 2024 Chilly Fest, featuring winter events such as bed races, a chili competition, live music, and more. Local businesses participate in the festivities, which aim to bolster community spirit despite the cold weather.
Bacco Ristorante in Southfield is closing on March 23 after 22 years of operation, reflecting Chef Luciano DelSignore's philosophy of growth and reinvention.