Best of Detroit, MI: Slows BBQ
Recently, I read an article in the New York Times about Cleveland's rejuvenation strategy. Supposedly, reconstruction will be centered around the "new urban market trends of the 21st century — health care, higher education, entertainment, good food, new housing and expanded mass transportation."
The idea of good food being an integral part of rebuilding a dying city is indeed interesting. And standing as poetic evidence of this theory is Slows BBQ (which conveniently enough has a NYT article that I found retrospectively.) It's located right across the street from Michigan Central Station, a gorgeous, enormous and abandoned train station that now serves mainly as a subject for hipsters to photograph as a sign of America's decline. Yet right next to this symbol of Detroit's decay sits a beacon of excellent, properly slow-cooked barbecue that draws people from near and far.
The barbecue was some of the best I had. Eating it outside in a wonderful, albeit hipster-y patio area, only enhanced the experience. Be sure to try the brisket, which is particularly good.
If in Detroit, also be sure to visit the Eastern Market, which would surprise and enthrall any food lover.
Best of Ann Arbor, MI: Zingerman's Deli
This one is perhaps a little too obvious. The Zingerman name is an Ann Arbor institution, and its deli is probably the most beloved of them all. For good reason. The Zingerman's reuben is absolutely worth the average 45 minute wait. Something about the confluence of rye, sauerkraut, corned beef, swiss cheese and Russian dressing, all made in house, makes for a perfect sandwich.
One tip you may not know: Zingerman's deli is also an insanely wonderful fine food stores with delicacies including jamon iberico de bellota (the fanciest ham in the world) in addition to all variety of cheeses, oils and other luxurious items. So bring a little extra cash for some rare wonders of the culinary world.
Best of Pittsburgh, PA: Salt of the Earth
Phrases such as "farm to table" and "serve what's fresh" are quite en vogue these days, and that's generally a good thing. People care more about what they eat and realize that what's good in April is not what's good in October. Yet, for all the talk, I've rarely seen a restaurant as committed to the concept of using what's local and fresh as Salt of the Earth in Pittsburgh.
The menu changes every day, based on what's good that day. There isn't even a printed menu. Instead, you read the giant chalk board taking up one side of the restaurant, or you look up a link on your smartphone to see that day's menu. The chef really showcases the ingredients with novel combinations. For example, my brother ordered chicken with popcorn, romaine, watermelon and huitlacoche (corn fungus AKA Mexican truffles.) Sounds weird? Tasted delicious!!!
Best of Tampa, FL:: Columbia Restaurant
Columbia Restaurant has been open since 1905, making it the oldest restaurant in Florida. You don't last that long without making some fantastic food. They make fantastic Spanish-Cuban food, served in a beautiful environment.
It's true that it skirts that line of being touristy to the point of kitsch... they certainly aren't ashamed to use their history to sell products including salad dressing and sangria pitchers. But it's hard to hold it against them when you're enjoying a tableside made mojito and some delicious ropa vieja.
Best of Chicago, IL: Ing
The grand finale of 2011 was a trip to Chicago. We ate at ing, the more casual restaurant run by renowned experimental chef Homaro Cantu. "Molecular gastronomy" is generally not very accessible, given its high prices or the high-minded attitudes of its practitioners. Cantu tries to change all this with his new restaurant, and indeed, among the many surprises of the evening was the fact that many families seemed to be bringing their children to this restaurant. It's still not cheap, but when you add in the fact that alcohol pairings are included in the prix fixe menu price, this is one of the more affordable chances at experimental dining that you can experience.
Onto the actual food. Cantu really likes to mess with your head. For example, the menu comes in the form of a origami cube housing edible packing peanuts that taste like BBQ potato chips.
Here are links of sweet potato surrounded by a variety of savory and sour accompaniments such as balsamic vinegar and goat cheese dumplings. The sour components were particularly important because, halfway through this dish, we were instructed to take these:
Going into this meal, I expected to be amazed. Homaru Cantu is known for his ability to do that. But the biggest surprise for me was how familiar the flavors were. While the novelty of the preparations initially excited me, I always ended up comforted by the fact that ultimately, I was simply eating really delicious food.
And what more could you really ask for?
-JK
The delicious meringue egg!
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