• Featured,  Form,  Print Edition

    Barbershop lounge

    “There is a lot of same-old-same-old in the world and differentiating yourself to really make sure you are answering questions for your guests or customers that aren’t even asked—that you have thought through it—design is everything about that,” said James Geier, founder and president of 555 International in Chicago. “Answer the questions before they are asked and when somebody walks in they know it is a good, rich environment that has been pulled together for the right reasons, not just all these miscellaneous ideas.” 555 International is an award-winning global interior design, development, and fabrication firm specializing in the commercial, retail, and hospitality industries. For more than three decades, the…

  • Featured,  Travel

    Walloon Lake warmth

    The village of Walloon Lake, tucked near Lake Michigan’s Little Traverse Bay, has roots in northern Michigan’s tourism industry that date back to the late 1800s. It is still a getaway destination for those seeking a quaint and picturesque reprieve alongside multi-seasonal outdoor adventure and this is credited in part to the Hotel Walloon. The lakefront boutique hotel continues to be a centerpiece among the developing village, gaining accolades along the way, such as its status as the only privately owned, AAA Four Diamond awarded resort in northern Michigan and, recently, a 2019 Travel Award for Best Wine Country Hotel by USA Today’s 10Best Readers’ Choice. Offering vintage elegance, warm…

  • Featured,  Relish

    The edible medium

    A cake is a symbol of celebration often found at the center of special events such as birthday parties, weddings, and important milestones; and having one to mark the occasion has become tradition for many. For Heather Leavitt, owner and cake designer of Sweet Heather Anne in Ann Arbor, Michigan, designing custom cakes for clients is not only a tradition, but also a career she is passionate about.  Established in 2010, Sweet Heather Anne, a boutique cake studio, offers online ordering for signature cakes and desserts, a temporary in-shop dessert counter for holidays and special occasions, by-appointment tastings in shop, and custom cakes made specific to a client’s needs.  Leavitt,…

  • Featured,  Relish

    Three Cats

    As Detroit becomes home to more creative dining concepts, a new upscale retail and dining destination in Clawson, Michigan is making eclectic small plates and a singular shopping experience accessible to the city’s northern metropolitan region.  Now known as Three Cats, the full-fledged restaurant and bar opened this fall in the repurposed historic Clawson Theatre and was established by longtime Detroit area restaurateur Matt Prentice and retail connoisseur Mary Liz Curtin. Curtin and husband Stephen Scannell also own the eclectic and upscale lifestyle store Leon & Lulu right next door, which they opened in 2006 in what was formerly the 15,000-square-foot Ambassador Roller Rink.  Leon & Lulu’s previous lunch-time eatery…

  • Relish

    Mi Tocaya

    “I don’t give people what they want. I give them what I want to give them and what I want to share,” said Chef Diana Davila, who is the mind behind Mi Tocaya Antojeria, a renowned Chicago antojeria, Michelin Bib Gourmand selection, and 2018 semi-finalist for the James Beard Foundation’s award for Best New Restaurant. Upon opening in 2017 in the city’s Logan Square neighborhood, Mi Tocaya was quickly recognized for its innovative additions—and interpretations—to the Mexican cuisine canon. Combinations such as classic guacamole dressed in chile ash and pan-seared beef tongue with thick peanut salsa establish Mi Tocaya as a source for unexpected renditions of classic dishes, straight from…

  • Featured,  Relish

    Fine design

    In November 2017, Prime + Proper, a luxurious steakhouse experience, opened in Detroit, and quickly garnered attention for its elaborate interior design and approach to fine dining. Less than two years later in June 2019, McIntosh Poris Associates, the firm behind Prime + Proper’s distinctive style and preserved historic details, received a pair of Restaurant Design Awards from the AIA’s Los Angeles chapter—the only Midwest-based firm to do so during the 2019 award program. The People’s Choice: Restaurant award and Citation: Restaurant award, were supported by a jury verdict that cites Prime + Proper’s “opulence and decadence” as winning factors in the restaurant’s downtown Detroit setting. For Michael Poris, founder…

  • Featured,  Relish

    La Crême

    Charming and fresh, stepping into La Crême café is not unlike walking into a French crêperie, where serving thin, pancake-like crêpes is a defining characteristic. Located in Zeeland, Michigan, the Parisian-style creamery and crêpe shop was started by Scott and Kim De Young after they were inspired by warm spaces with specialized menus on the west coast of Oregon. As their kids got older, they decided to make the dream come alive, and brought it with them to West Michigan. Before La Crême was the inviting breakfast and lunch spot that it is now, Scott and Kim De Young owned a frozen yogurt shop, called Fuzzy Peach, in the same…

  • Featured,  Relish,  Travel

    Hint of summer

    The visual summer landscape of northern Michigan is often matched by its flavors. Crops like tomatoes, fresh greens, and Traverse City’s famed cherry varietals bloom in time for a vibrant tourist season and at Aerie Restaurant & Lounge, the Grand Traverse Resort and Spa’s acclaimed high-rise restaurant, its flavors will be captured in a Taste of Summer menu set to debut on May 27th and end on June 2, 2019. Bryan Petrick, head chef at Aerie Restaurant and Lounge, said the $35, three-course menu is a way to kick off the summer after an unpredictable winter—and its effects on Traverse City Restaurant Week—and a prequel for flavors to come during…

  • Featured,  Print Edition,  Relish

    Nutritional alchemy

    “When I started cooking it was more about just healthy food, and then it evolved into a highly specific diet,” said Kendra Peterson, founder of the private chef services firm Drizzle Kitchen in Chicago, Illinois.  “We focus on the presence of nutritionally dense foods. I like to use the phrase ‘nutritionally dense,’ because I find that ‘healthy’ is such an ambiguous word. The idea behind how we cook in this way is important, because we don’t often realize how much nutrition we can pack into something while still keeping it delicious and safe to eat. If it’s not delicious, you’re not going to eat it no matter how healthy it…