Sweet Lorraines Cafe and Bar

OPEN MONDAY THRU FRIDAY 11am till 2am SATURDAY & SUNDAY 12pm till 2am

Pomodoro's is more open, the aisles are easier to navigate and the store positively glows thanks to better lighting and cleaner floors. I first picked up some fresh halibut to which I added some Indian spices for my husband to grill. Then went back for some shrimp, which I sauteed in a ginger-butter sauce. What a joy. Somehow, dinners going to taste so much better from now on.
Kate Lawson - The Detroit News

Vinology Restaurant & Wine Bar in Ann Arbor, MI focuses on locally sourced, seasonal small plates and entrees paired with an extensive wine list. Working closely with local resources, Vinology brings the freshest foods of the season to the table in an ever-evolving menu.

We develop neighborhood specialty food markets that embrace the fresh, natural and organic food movement. We feature locally grown produce and locally developed products. Other departments include our own fresh bakery, prepared foods, fresh meats and seafood, and a very extensive deli with over 100 imported meats and cheeses. Our sommelier stocks a delightful selection of local and imported wines. Larger stores include a full espresso bar and open cooking kitchen that facilitates wine/food parings and cooking classes.

Sink into the luxury of unparalleled comfort and plush elegance. Perfect for that very special night out, an elite American dining experience featuring USDA Prime beef, the finest Midwestern, grain-fed meats, and exceptional premium wines. Head next door to indulge in the ambrosial delights of La Dolce Vita: gourmet desserts and pastries, madeira, ports, cognacs, and single malt scotches, maybe even a fine, hand-rolled cigar. Treat yourself to the finer pleasures with consummately satisfying dining at The Chop House.

A Destination Restaurant

Evans Street Station offers reasons aplenty to gas up the car and head west... It's the kind of place dining enthusiasts love to find: a little gem in an unlikely location, an independent David in a world of franchised Goliaths and, most of all, a restaurant where the focus seems firmly set on honest, great-tasting food.” - Sylvia Rector, The Detroit Free Press

Our Story

Chef-Owner Kelli Lewton's passion for fresh food and personal service led her to establish 2 Unique in 1991, after spending several years as a chef at some of the more notable fine dining establishments in the Detroit Metro Area. Over the past 16 years, 2 Unique has grown to be one of Metro Detroit's leading catering and event planning firms, while retaining the individual client attention, devotion to quality preparation and presentation that Chef Kelli and her team are known for. In 2006, The Detroit News awarded 2 Unique as the Best Caterer in the Detroit Area.

Lewton’s culinary talents have served two United States Presidents, professional athletes and numerous CEOs. Lewton received her culinary training at the highly-regarded Schoolcraft Culinary Arts program. Chef Kelli is a multiple gold medal winner and a competing member of both the American Culinary Federation and the Michigan Culinary Olympic Team.

Chef Kelli has maintained her successful relationship with Schoolcraft by serving as an instructor in the Culinary Arts program since 1993. Her experience and enthusiasm in working with students has led her to expand 2 Unique's services to include offering culinary classes to the community.

Lewton can often be found side-by-side with her staff on many of the corporate and personal events where her artistic sense and passion for good, wholesome food ensure that every event is truly unique.

Our Passion, Our Food, Our Commitment

We’ve paid a high price for the ease of fast foods. Today’s food chain is unlike any other in the history of mankind. Americans have (often without knowing) eaten so poorly that we now suffer many preventable diseases: cancer, heart disease, diabetes, obesity and other degenerative illnesses. Countless nutrients are destroyed during the processing and packaging of commercial foods. Vitamins and minerals have been depleted from the soil, and mass production farming has yielded nutritionally-inferior crops. Our FDA allows 15,000 different chemicals and preservatives to be present in mainstream food. What’s more, case studies strongly support the theory that children once thought to be autistic or diagnosed with ADD can be “miraculously” cured once their diets consist of natural whole foods.

Our passion: pure food 2 U understands how hard it is to find, prepare and serve wholesome food. We believe healthy animals and fish raised with care and integrity provide the most flavorful and nutritious proteins available. We also believe eating fresh fruits and vegetables grown from a sustainable garden makes good healthy sense. We strive to create dishes from these ingredients that are rich in flavor, texture and aroma.

Our food: We use real and pure foods to enrich your life. We select natural and organic foods – foods minimally processed and free of ingredients: artificial colors, flavors, sweeteners, synthetic preservatives, hydrogenated oils, stabilizers, emulsifiers, growth hormones, and antibiotics. The vast majority of our dishes are made with organic, free-range, natural products, produce and meat. Our standard is as whole and close to the vine as possible. (You can’t pick high fructose corn syrup from anywhere!) Our commitment: pure food 2 U lives by the motto: nothing fake or food service. No scientists, no focus groups – just dedicated chefs and team tasters using real and pure food. We’re proud of what we make and we would love the opportunity to serve wholesome great tasting pure food 2 U.

BYRD'S CHOICE MEATS KEEPS TRADITION ALIVE AT HIS 'OLD-SCHOOL BUTCHER SHOP'

Large grocery stores and super centers has pushed aside many of neighborhood butcher shop from most places these days; however, Byrd's Choice Meats in Livonia continues to be an exception to the trend.

Owner John Bennett scours North America to find quality meats, seafood, cheeses, and other specialities that provide tasty family meals and party treats at places across southeastern Michigan. He buys pork from lowa, turkeys from Pennsylvania, seafood from Canada, and beef and prime rib from various locations across the Midwest.

Mission Statement

The Detroit Golf Club is a private Club providing its members with a world class golf experience enriched by quality dining and social and recreational programs promoting good fellowship and family involvement.

From local Gristmill, to... Popular Gathering Place...

Once the site of Park Smith’s gristmill, where lumber was cut and farm implements repaired, Peabody’s began as the local fruit market in 1946. It was Peabody’s Market, a thriving family-run market that served as grocer to its surrounding communities for twenty-nine years. Miles of apple, peach and pear orchards, maintained by Stan and Louise Peabody, combined with their hard-work and fortitude, were the “venture capital” that started Peabody’s...

In 1975, son, Jim Peabody, who always wanted to create a relaxing local upscale restaurant, turned the infamous barn structure into Peabody’s Fine Foods And Wet Goods. His daughters, Nancy, Susan and Barbara, along

with head chef, Roger Sutton, joined Jim in this new endeavor. The restaurant was a welcomed gathering spot in the growing city and became the destination place for quality food and a good time.

In 1980, a fire swept through the historic Peabody barn. It was a tragedy for the family and the community of local patrons. What didn’t perish, were Peabody’s structure and solid foundation. Its foundation: enduring values—earnestness, innovation, and loyalty, which for three generations served as trusted groundings for a Peabody tradition of social excellence. In six months, Peabody’s Restaurant was up and running.

Inspired by ambition and vision of a dedicated father, who was the honorable son of two earnest farmers, Nancy, Susan, and Barbara Peabody share their passion for hospitality with Metro Detroit, as this local landmark continues to be a Metro Detroit distinguished destination.

Grizzly Peak Brewing Company opened in August of 1995, and has become a landmark in downtown Ann Arbor. Grizzly Peak is housed in a century-old building with wood floors, tin ceilings and exposed brick walls, which create a warm, casual atmosphere. The progressive menu focuses on fresh ingredients and seasonal features produced in a "from-scratch" kitchen. Families, students, couples and professionals enjoy the aged steaks, fresh fish, BBQ Ribs, hearth-baked pizzas, sandwiches and burgers.

The on-site brewery is a seven-barrel system installed by Alan Pugsly of England. The brick-sided, copper-topped brew kettle faces the sidewalk, and patrons can watch beer being brewed from the street or from inside the dining room.

The recipient of many awards over the past years, Grizzly Peak Brewing Company is one of a kind, and was recently referred to by the Ann Arbor News as "a legend in its own time."

Robert Courser, Executive Chef

Robert Courser navigates through the kitchen on a quest for perfection, creativity and harmony. As the executive chef of Chen Chow, Robert’s cultural vision is defined by a firm commitment to the highest quality of fish and produce available, with a great respect for the seasons and a passion for spontaneity.

Alongside his sous chef, James Wilhelm, Robert embodies the Japanese concept of “kappo” in his approach which emphasizes capturing the moment when an ingredient is at its freshest, purest state.

“At Chen Chow James and I want to create an experience that will linger long after the last espresso,” says Robert. “I want to share with my customers my passionate and visceral response to the ever-changing availability of fresh ingredients in Michigan.”

Roberts ease in the kitchen has been honed from the several years he has spent fine-tuning his skills in some of the most renowned restaurants in Michigan.

Heading to college with the intention of studying Bio Chemistry, Robert leaned back on what came natural and set out on a path which lead him to culinary school at School Craft Culinary Arts. After school, Robert worked the gambit of restaurants in his hometown of Ann Arbor. He was asked to work as the Executive Sous Chef at Opus One. “Opus was one of the best experiences for me being under the watchful eye of Chef Tim Gisinski he let me blossom as a chef with constant mentoring,” says Robert. After his time at Opus, Robert was sought out by the Southern Hospitality Managent Group for their flagship restaurant Seldom Blues. Robert came aboard as the Executive Sous chef, to work under Chef Jerry Nottich. After the two chefs got together, they soon took the Seldom Blues to restaurant of the year status. After as a few years at Seldom Blues, Robert wanted to try different aspects of the restaurant world, so in 2006 he partnered up with Enricco Rosseili, as an owner of La Dolce Vita. After one year, Robert felt disconnected from his beloved kitchen and food, so Robert and Enricco parted ways; in turn leading Robert to John Janviriya and Chen Chow.

Robert has been featured on Fox 2 news, channel 4 news, and channel 7 news, as well as in the following publications, Essential Detroit Dinning Guide, Real Detroit, Metro Times, Detroit Free Press, and Detroit News.

The Capuchin Soup Kitchen is a human service organization of caring and loving people inspired by the spirit of St. Francis and sponsored by the Capuchins of the Province of St. Joseph and concerned benefactors.

The Capuchin Soup Kitchen serves the poor who suffer from the lack of basic human needs: material needs, such as food, clothing, and household necessities; psychological needs, such as motivation, self-esteem, and rehabilitation; and social needs, such as support systems and meaningful relationships.

In order to serve as a positive factor healing force in the spirits and lives of needy individuals, the Capuchin Soup Kitchen strives to provide encouragement, direction, and material assistance to promote growth and wholesome independence with respect and dignity.

Every person who comes to us for assistance is welcomed, without regard to race, sex, age, color, national origin, religious preference, handicap or income.

Jerry Smith, O.F.M.Cap., Executive Director

Br. Bob Malloy, Pastoral Director