Latest news with #MetroDetroitChevyDealers
Yahoo
08-05-2025
- Entertainment
- Yahoo
Puma, metro Detroit's top new restaurant, to host Top 10 Takeover dinner: Buy tickets here
An Argentine spot in Detroit's Core City neighborhood from a familiar owner is the next stop on the Top 10 Takeover dining series. Puma will host a Detroit Free Press/Metro Detroit Chevy Dealers Top 10 Takeover dinner on May 27. Tickets go on sale for Free Press subscribers at noon May 8 and to the general public at noon May 9. Buy tickets here! Puma, from Javier Bardauil, who is also the chef-owner of Barda restaurant across the street, landed at the No. 1 spot of the 2025 Detroit Free Press/Metro Detroit Chevy Dealers Top 10 New Restaurants & Dining Experiences list. In 2022, Bardauil's Barda landed at No. 9 on the Freep 10 Best New Restaurants list. Dubbed the 'little sister' of Barda, Puma is more on the casual side, with Argentine street food from its open kitchen with a wood-fired grill. More than a month ago, the Detroit Free Press and Metro Detroit Chevy Dealers unveiled the 2025 Restaurant of the Year, Restaurant of the Year Classic and 10 Best New Restaurants and Experiences in metro Detroit. The dining series is in its 11th year, showcasing the top metro Detroit restaurants and dining experiences named by Detroit Free Press dining critic Lyndsay C. Green. What's unique about each experience is that diners get an exclusive and personal interaction at the restaurant or establishment. Typically, each dining event takes place as a private event, and, at times, is held when the restaurant is closed. Here's the Top 10 Takeover menu at Puma in Core City: Shishito peppers, cilantro aioli, breadcrumbs Aguachile de camarón, shrimp, cucumber, cilantro, red onion Vegetarian option: Hominy ceviche, celery, cucumber, orange tiger's milk Bolivian fried chicken, coconut rice with cilantro, pickled cabbage Vegetarian option: Fried egg, plantain, coconut rice, pickled cabbage, jicama apple salad Flan, dulce de leche sauce The Puma dining event seating times are 5 p.m. and 7:30 p.m. and will feature a multicourse, chef-curated meal. Tickets for the meal are $65 per person and include the uniquely curated menu, gratuity, and tax. Since the inception of the dining series, the Free Press and Metro Detroit Chevy Dealers have maintained a charitable aspect; $3 of each ticket sale this year will be donated to Forgotten Harvest to help fight food insecurity in metro Detroit. Tickets for the series go on sale every other Thursday when Free Press subscribers have first access to tickets for each event. Subscribers should check their email at noon on May 8 for a link to ticket sales. More: Dozens of metro Detroit restaurants ready for Mother's Day with special menus Following subscriber sales, tickets for the general public go on sale at noon on May 9 at where you will also find a schedule of upcoming dining events. As in years past, the Metro Detroit Chevy Dealers are once again offering a contest for a chance for one diner to win two complimentary tickets to each dinner of the series. You can enter the contest at Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to: sselasky@ Follow @SusanMariecooks on Twitter. Subscribe to the Free Press. This article originally appeared on Detroit Free Press: Top 10 Takeover dinner series at Puma is May 27: Buy tickets
Yahoo
24-04-2025
- Business
- Yahoo
Top 10 Takeover dining series heads to Lincoln Yard on May 13: How to get tickets
The second stop on the Detroit Free Press and Metro Detroit Chevy Dealers' popular Top 10 Takeover dining series is a restaurant with a sidekick coffee shop and breakfast spot in a renovated school bus garage. The Lincoln Yard event in Birmingham is scheduled for May 13. Weeks ago, the Detroit Free Press and Metro Detroit Chevy Dealers unveiled the 2025 Restaurant of the Year, Restaurant of the Year Classic and 10 Best New Restaurants and Experiences in metro Detroit. Lincoln Yard landed at No. 10 on the list. Lincoln Yard and its sidekick, Little Yard, are from Union Joints, the hospitality group behind eateries such as Vinsetta Garage, Union Assembly and Mom's Spaghetti. Lincoln Yard offers brunch, lunch, dinner and spirited beverages while Little Yard features an all-day breakfast menu, soups and coffee. The Birmingham spot in the city's Rail District follows Union Joints' mission to bring new life to old spaces. The dining series is in its 11th year, showcasing the top metro Detroit restaurants and dining experiences named by Detroit Free Press dining critic Lyndsay C. Green. What's unique about each experience is that diners get an exclusive and personal interaction at the restaurant or establishment. Typically, the experiences take place as a private event and, at times, when the restaurant is closed. Seatings for the May 13 event are at 5 p.m. and 7:30 p.m., and diners will enjoy a four-course, chef-curated meal at Lincoln Yard. Tickets for the meal are $60 per person and include the uniquely curated menu, gratuity, and tax. Since the inception of the dining series, the Free Press and Metro Detroit Chevy Dealers have maintained a charitable aspect. That effort continues this year with $3 of each ticket sale donated to Forgotten Harvest to help fight food insecurity in metro Detroit. More: Lincoln Yard in Birmingham brought new life to old bus garage Tickets for the series go on sale every other Thursday when Free Press subscribers have first access to tickets for each event. Subscribers should check their email at noon on April 24 for a link to ticket sales. Following subscriber sales, tickets for the general public go on sale at noon April 25 at where you will also find a schedule of upcoming dining events. First course Microbus salad: Baby kale, marinated tomatoes, cucumber, radish, fennel, pickled celery, crispy curry chickpeas and avocado vinaigrette Olive oil and orange cornbread: served warm with spicy honey butter Second course Edamame hummus: Served with blistered shishito peppers, scratch pita Third course Rotisserie chicken: Hot honey-glazed, roasted jalapeno sweet potato mash, crispy Brussels sprouts Third course vegetarian Rotisserie cauliflower: Hot honey-glazed, roasted jalapeno sweet potato mash, crispy Brussels sprouts Fourth course Lemon semifreddo tart: Burnt meringue, strawberry-rhubarb compote As in years past, the Metro Detroit Chevy Dealers are once again offering a contest for a chance for one diner to win two complimentary tickets to each dinner of the series. You can enter the contest at Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to: sselasky@ Follow @SusanMariecooks on Twitter. Subscribe to the Free Press. This article originally appeared on Detroit Free Press: Top 10 Takeover dining series heads to Lincoln Yard on May 13
Yahoo
10-04-2025
- Business
- Yahoo
Top 10 Takeover kicks off its 11th year: How to get tickets for dining series at Leña
The Detroit Free Press and Metro Detroit Chevy Dealers recently unveiled the 2025 Restaurant of the Year, Restaurant of the Year Classic and 10 Best New Restaurants and Experiences in metro Detroit. And with that, the popular Top 10 Takeover dining series featuring these restaurants is kicking off. The dining series is in its 11th year showcasing the top metro Detroit restaurants and dining experiences named by Detroit Free Press dining critic Lyndsay C. Green. What's unique about each experience is diners get an exclusive and personal interaction at the restaurant or establishment. Typically, the experiences take place as a private event and, at times, when the restaurant is closed. Starting Thursday, ticket sales kick off for the first stop in this year's dining series: Lena on May 1. Seatings are at 5 p.m. and 7:30 p.m. and diners will enjoy a four course, chef curated meal at Leña, a Brush Park neighborhood spot. Leña, with its Spanish influence and wood-fired cooking, landed in the No. 2 spot on the 2025 Detroit Free Press/Metro Detroit Chevy Dealers Top 10 New Restaurants & Dining Experiences. 'When a restaurant draws inspiration from a particular country or region, it can be difficult not to veer into kitschy territory,' wrote Green. 'Leña, the new Brush Park neighborhood restaurant with Spanish influence, strikes a beautiful balance.' Tickets for the meal are $90 per person and include a uniquely curated menu, gratuity, and tax. Since the inception of the dining series, the Free Press and Metro Detroit Chevy Dealers have maintained a charitable aspect. That effort continues this year with $3 of each ticket sale donated to Forgotten Harvest to help fight food insecurity in metro Detroit. More: No. 2: Leña in Detroit offers Spanish flair without usual suspects Tickets for the series go on sale every other Thursday when Free Press subscribers have first access to tickets for each event. Subscribers should check their email at noon on Thursday for a link to ticket sales. Following subscriber sales, tickets for the general public go on sale at noon Friday at where you will also find a schedule of upcoming dining events. Wagyu beef tongue, pearl onion Cornmeal brioche, sofrito, dual anchovies Provençal white asparagus, manchego sauce, jamon serrano, hazelnuts Marinated pork coppa, wheat berries, peas, cabbage Torrijas: Spanish-style French toast dessert The vegetarian menu includes: Grilled romanesco, salsa verde, harissa Provençal white asparagus, manchego sauce, hazelnuts Grilled maitake mushrooms, hazelnut romesco, chickpea panisse Torrijas: Spanish-style French toast dessert As in years past, the Metro Detroit Chevy Dealers are once again offering a contest for a chance for one diner to win two complimentary tickets to each dinner of the series, starting with Leña. You can enter the contest at Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to: sselasky@ Follow @SusanMariecooks on Twitter. Subscribe to the Free Press. This article originally appeared on Detroit Free Press: How to get tickets to the Top 10 Takeover dining series at Leña
Yahoo
06-04-2025
- General
- Yahoo
Chef's recipe from Restaurant of the Year: Cauliflower Vecino
From the chefs at Vecino in Detroit, the 2025 Detroit Free Press/Metro Detroit Chevy Dealers Restaurant of the Year, this popular cauliflower dish is cloaked with a good layer of tomato- and tomatillo-based salsa that gets its heat from dried chili peppers. While it can be spicy, the spiciness doesn't linger too long and is cooled by the cauliflower. The addition of crunchy almonds is a pleasant finish. Serves: 8 / Prep time: 45 minutes / Total time: 1 hourDried morita chili peppers are red, ripe jalapeno peppers that are usually smoked. Morita is the Spanish word for little blackberry. Pasilla peppers are the dried form of chilaca peppers. You will find both at specialty Hispanic stores such as Honey Bee Market on Bagley Street in southwest Detroit, and grocers that carry dried chili peppers. More: 6 great recipes from 25 years of Free Press top restaurants series 2 cauliflower heads, trimmed of leaves and core Oil for sauteing (vegetable or olive oil) 5 cloves garlic, chopped 1 large to jumbo white onion, chopped 1 ½ pounds roma tomatoes, chopped 14 ounces tomatillos, papery skin removed, chopped 1 Morita dried chili pepper (about 7 grams or 2 inches long and 1 inch wide), stem removed, chopped 2 Pasilla peppers, stems removed, chopped Salt to taste ¼ to ½ cup vegetable stock or as needed ¼ cup toasted sliced almonds Bring a large pot of water to a boil. Add the cauliflower heads, one at a time if necessary. Cook the cauliflower for 7 minutes or until it is just fork tender. Remove from the pot and transfer to a colander to drain. Set aside. Heat a few tablespoons of oil (vegetable, olive oil, etc) vegetable oil in a saucepan over medium heat. Add the garlic and cook 30 seconds or so until fragrant. Add the onion, tomatoes, and tomatillos and sauté for about 10 minutes or until the tomato is blistered. Add the vegetable stock, morita and pasilla peppers and simmer this mixture for about 20 minutes. Remove from heat, cool a bit and transfer to a blender. Puree until smooth. If the mixture is too thick, thin with water. For a smoother sauce, pass through a sieve, pressing on the solids to release juices. Taste and season with salt as desired. To plate: Cut the cauliflower into desired portion sizes. Place the cauliflower portion on a serving plate. Drizzle with the sauce until the cauliflower is evenly covered. Sprinkle some sliced almonds on top and serve. From Vecino, Detroit Tested by Susan Selasky This article originally appeared on Detroit Free Press: Restaurant of the Year shares recipe for spicy, but not too spicy fave
Yahoo
05-04-2025
- General
- Yahoo
Chef's recipe from the Top 10: Aguachile by No. 1, Puma
From the chefs at Puma in Detroit, No. 1 on the 2025 Detroit Free Press/Metro Detroit Chevy Dealers Top 10 New Restaurants & Dining Experiences list, this aguachile is cool and refreshing, with cooked shrimp in a broth of juiced cucumber, celery and jalapeno, then mixed with spicy red onion and sliced cucumber and balanced with lime juice and a generous (don't skimp) pinch of salt to bring out the flavors. Serves: 4 / Prep time: 30 minutes / Total time: 1 hour plus chilling time No. 1: Puma, an Argentinian joint where fire and ice collide, is Detroit's best new restaurant Aguachile: 2 English cucumbers 2 stalks of celery 1 jalapeno, stem removed 1 bunch of cilantro 2 cloves garlic 1/4 cup lime juice Salt to taste For plating: 2 cups large cooked shrimp 1 tablespoon lemon juice 1 cup cucumber, quartered and sliced 1 cup sliced red onion 2 tablespoon jalapeno, chopped 2 tablespoons cilantro, chopped 8 yellow corn tostadas Salt to taste Juice all ingredients for Aguachile broth and mix well, seasoning with salt to taste. Chill and set aside. (If you don't have a juicer, puree until very smooth in a blender or food processor.) Add the cooked shrimp to a large mixing bowl. Drizzle with lemon juice and a generous pinch of salt, stir well. Add remaining ingredients and the chilled Aguachile broth. Mix well to coat everything in the broth. Transfer to a chilled serving bowl and garnish with additional red onion, picked cilantro and sliced jalapeno. Serve with corn tostadas. From Puma in Core City, Detroit. Tested by Susan Selasky Pairing two crisp ingredients, jicama and apple, with a citrus dressing makes this salad a favorite at Puma. The dressing has a wow factor, blending sweet and citrusy with a well-balanced, peppery bite from Aleppo pepper. Serves: 4 / Prep time: 30 minutes / Total time: 45 minutes More: 6 great recipes from 25 years of Free Press top restaurants series Dressing: 1/2 cup lime juice 1/2 cup lemon juice 1 cup maple syrup 4 cloves garlic, grated 2 teaspoons Aleppo pepper Salad: 3 cups green apple, julienned 3 cups jicama, peeled and julienned 1 cup red onion, sliced thin 1 tablespoon chopped cilantro plus more for garnish 1 tablespoon thinly sliced jalapeno 1 tablespoon lemon juice Salt to taste For the dressing, combine all ingredients in a blender and mix well until uniform. Add remaining ingredients to a large mixing bowl and combine with dressing. Toss well to coat everything in the dressing and season with salt to taste. Transfer to a large serving bowl with all of the liquid and garnish with additional sliced red onion, cilantro leaves, and sliced jalapeño. From Puma in Detroit Tested by Susan Selasky This article originally appeared on Detroit Free Press: Top new Detroit restaurant Puma shares recipe for refreshing aguachile
