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Wednesday, April 11,2012

Food finder

by City Pulse
CHRISTIE’S BISTRO — Elegant dining with beef and seafood offerings, as well as pasta and salads; located inside the Lexington Hotel at 925 S. Creyts Road, Lansing. (517) 323-4190. www.lexingtonlansing.com. Monday-Friday Breakfast 6:30 a.m.-11 a.m., Lunch 11 a.m.-2 p.m., Dinner 5 p.m.-9 p.m.; Saturday Breakfast 7 a.m.-11 a.m., Lunch 11 a.m.-2 p.m. Dinner 5 p.m.-9 p.m.; Sunday Breakfast 7 a.m.-10 a.m., Brunch 10 a.m.-2 p.m. Room service available 6:30 a.m.-midnight Monday-Friday and 7 a.m.-midnight Saturday and Sunday. FB, TO, RES, $$$.
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Wednesday, April 11,2012

How to define 'fine'

Upscale dining is the order of the day at Knight Cap

by Joe Torok
While that might make for a great way to bring in folks whose conception of "fine dining" begins and ends at a plate of lobster or a French-sounding cut of beef, it’s not the best way to impress those actually looking for a true fine dining experience.
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Wednesday, April 4,2012

Rhone retrospective

To truly enjoy Châteauneuf-du-Pape wines, drink them before they become too old

by Michael Brenton
The Southern River Rhone Valley region in Southeast France is home to the Châteauneuf-du-Pape appellation, where some of the world’s great red wine is grown. Thanks to hot summers and strong winds, the rocky soils absorb heat by day and gradually release the heat to the grapes during the cool nights. Typically, the wines are bright, rich, and deep, made in a style that minimizes oak influence, if oak is used at all.
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Wednesday, March 28,2012

Food Finder

by City Pulse
Eastern tastes MARU SUSHI & GRILL — In addition to its many signature sushi rolls, this elegant, intimate restaurant also serves hot dishes, like Japanese style beef tenderloin and teriyaki chicken, as well as vegetarian options, all made from scratch. 5100 Marsh Road, Oke...
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Wednesday, March 28,2012

Spice up your life

If you crave real Mexican cuisine in Lansing, check out these locations

by Joe Torok
The big player in short-order Mexican sets up shop in a little trailer along Michigan Avenue. El Oasis, which has a second location inside a party store on the corner of Cedar Street and Miller Road, serves up tasty fare on the east end of town, rain or shine, sun or snow.
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Wednesday, March 21,2012

Food Finder

by City Pulse
EMOS — This deli offers Korean cuisine, including spicy chicken bulgogi made with thinly sliced chicken marinated in garlic, ginger, and soy sauce, then sautéed with onion and peppers. 20 different $5 lunch specials on Monday-Friday from 10 a.m.-3:30 p.m.. 901 Trowbridge Road, East Lansing. 10 a.m.-9 p.m. Monday-Thursday, 11 a.m.-10 p.m. Friday and Saturday, Noon-9 p.m. Sunday. (517) 803-4921. D, TO, RES, OM, $$
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Wednesday, March 21,2012

Black Rose is in bloom

One new tavern and two new Coney Islands open

by Joe Torok
A part of the Urban Feast restaurant management group that has footprints in the Lansing area (with Troppo, Tavern on the Square and Edmund´s Pastime) and on the west side of the state, the Black Rose is a reboot of a bar that formerly slung drafts in downtown Grand Rapids. That location closed in 2009.
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Wednesday, March 14,2012

Food finder

by City Pulse
Ave., East Lansing. 11:30 a.m.'euro;“10 p.m. Monday-Thursday; 11:30 a.m.-11 p.m. Friday; 12 p.m.-11 p.m. Saturday; 12 p.m.-10 p.m. Sunday. (517) 853-3700. www.aifusion.com.
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Wednesday, March 14,2012

Xiao finds the sweet spot

East Lansing eatery is all about fusion and funkiness

by Joe Torok
We started with the chicken lettuce wraps ($7.49) which are a study in contrast. Full leaves of romaine fan out from a chicken and vegetable mixture punctuated with pineapple chunks and served in a deep fried shell. Perhaps it’s a quibble, but our lettuce was still soaking wet when served, and although I was confident it was rinsed well, I didn’t need a bath along with it.
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Wednesday, March 14,2012

CADL talks focus on food

by Joe Torok
The Purple Carrot food truck will present programs at two CADL locations next month, according to owner Nina Santucci. Santucci will conduct a cooking demon stration with co-owner Anthony Maiale using locally sourced ingredients; they will hold a conversation with attendees about the many ways purchasing local is important.
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