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Food
94 results total, viewing 61 - 80
The shop’s original chocolatiers, John and Mary Gilbert, began the company in Findlay, Ohio, in 1893 before moving to Jackson. By 1913, the store was a venerable two-story “factory.” The Gilberts continued to run the business into the ‘60s until finally selling it. more
While I still enjoy a good hot and sour recipe — I crave Tom Yum soup. Specifically, the one from my favorite restaurant in town: Naing Myanmar Family Restaurant. Its version of Tom Yum is chock full of vegetables: mushrooms, tomatoes, carrots, some sort of radish and onion. more
Starting off as a dishwasher for Saddleback BBQ after moving to Lansing in 2015, Nick Drumm, 23, is now one of the smoke pit eatery’s co-owners. Over the years, Drumm learned the tricks of the trade and was willing to share with City Pulse what goes down at Saddleback. more
Before diving headfirst into the fare, let’s settle the question: What does Green Dot mean? Turns out, it was once a horse-racing stable in Detroit, as we were told by our server. The original Green Dot Stables is still in Motown and, like its Lansing counterpart, is a restaurant. more
Steve Swart, whom you might also know from his DJ performances around town, began Ruckus Ramen as a simple passion project. A series of sold-out, one-nightonly events led to his ramen concepts taking up permanent residency inside the Avenue Café. more
If you’re “all in” for the Michigan experience, you’d be doing yourself a disservice to not try a riesling or two. Most of Michigan’s best rieslings are produced from vines near M-22. And while stopping to try wines from Verterra don’t exactly get you up close to their vines, it won’t matter once you see where their tasting room is. more
But after two visits to Punk Taco, I found the best thing about this place is a large scrawl of faux graffiti on the north wall. It was funny and thought-provoking. The best line is a quote from Henry Rollins: “Half of life is f—ing up. The other half is dealing with it. more
As sushi becomes a culinary mainstay in the United States, new restaurants are able to further experiment with the potential for the raw succulent cuts of fish. Enter PokéLab, an East Lansing eatery opened late 2017, with food that serves as a cross between your favorite sushi house and assembly line fast food bars, such as Chipotle. more
The wine industry on the West Coast fits very well into this complicated narrative of America. Many pre-Prohibition settlers were Italian. So, go figure, when they wanted to plant vines, they would often gravitate toward native Italian varieties like barbera or dolcetto. more
Thapa said Himalayan cuisine also employs both rice and noodles equally, so the choice between the two is really up to the customer. He does not require his chefs to be intimately experienced with preparing Himalayan cuisine. Rather he relies on his own “taste profile. more
James Cheskaty, 33, is the head chef and co-owner of EnVie in downtown Lansing. Cheskaty has always had an interest in cooking, and his long-term dream of owning and cooking at his own restaurant came to fruition thanks to help from his business partner, Lance Davis. more
Reality snapped me back to the present, and I ordered the Red Stripe sandwich. The best part of it turns out to be the name; Red Stripe is the unofficial king of Jamaican beers. The menu’s description sounded appetizing — a fried chicken patty topped with pork belly bacon, avocado aioli and honey mustard blended with Red Stripe. more
Brewers all over the world have different recipes and combinations of ingredients that they experiment with to create exactly what they want in each beer. But if the water profile isn’t congruent with the flavors the brewer is trying to accomplish, the beer could turn out very different from the desired end product. more
But they are difficult to keep track of. There are so many grape varieties used for growth leading to wine production. Widely considered the current authoritative tome on the matter, the book “Wine Grapes,” by masters of wine Jancis Robinson, Julia Harding and grape geneticist José Vouillamoz, catalogues nearly 1,400 different grape varieties. more
It’s not easy! Red Cedar Grill is in Williamston. There are its challenges, but luckily I have some great people. My sous chefs do a great job and give me some great leverage to bounce around between both. Technically, my role at Red Cedar Grill is similar to what it is here. more
Indeed, I’ve paid nearly $10 for a quarter-pound of cheese at Whole Foods. But I hasten to add two things: 1.) It was really fantastic triple cream brie, the likes of which I have not found outside of France. 2.) I don’t shop for everyday items at Whole Foods. more
It has been known to be on the brink of extinction its entire life, due to its unique qualities. Modern brewers across the U.S. are finding new opportunities with the style, and are bringing it back into today’s market with more popularity than ever before. more
Can Lansing assert its dominance in the ramen game, or will Detroit usurp the capital city? A grand ramen battle royale plans to answer that very question. more
I did go to culinary school. I worked at Crystal Mountain resort for about two years or so, then I joined the Marines. I was an infantry radio operator, so I was attached to a weapons company. more
Eaton Rapids Craft is the new kid on the block, and like the beer mugs, it shows one way a little town can reinvent itself. The restaurant/bar was once the Miller Ice Cream Parlor, a snug little place lording over a bend in the Grand River. Eaton Rapids Craft has taken the old building in new directions, with decidedly adult tastes in food and drink. more
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