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Wednesday, February 9,2011

Celebrating 60 saucy years

Falsetta’s Casa Nova brought pizza to Lansing and the restaurant remains a local hot spot

by Joe Torok
College kids led the way. A rapidly expanding Michigan State University, fuelled by World War II veterans benefitting from the G.I. Bill, brought students from the East Coast, where pizza was already well established. It was those students who sang the gospel according to mozzarella, and devotees soon filled the restaurant.
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Wednesday, February 2,2011

Finding fabulous fizz

’Grower Champagnes’ can be pricey, but they’re worth seeking out

by Michael Brenton
Despite common parlance, remember that “Champagne,” by definition, must be produced from grapes grown and made into wine in the Champagne region of France. Prosecco from Italy, Cava from Spain or tasty sparkling wines from L. Mawby and other Michigan producers are not Champagne.
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Thursday, January 6,2011

Adding that personal touch

Owner Ofilia Diaz takes a hands-on approach at El Burrito

by Joe Torok
Owner Ofilia Diaz took over the taqueria in early October, stepping in on a Tuesday after the previous owner called it quits on the preceding Sunday. Diaz came armed with cookies and cakes, adding sweets to an authentic menu specializing in tacos and burritos.
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Wednesday, January 5,2011

Finding that prime time for wine

A tasting of various Mount Veeder wines reveals the intricacies of aging

by Michael Brenton
Perhaps the questions most frequently asked of winemakers and proprietors at wine tastings are “How long will it age?” and “What’s the cellar life of this wine?” Of course, these questions are impossible to answer accurately because of the myriad...
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Wednesday, December 29,2010

Mass appeal

A Vietnamese feast in a Catholic church

by Joe Torok
Raised Catholic, I quickly realized I enjoyed two things about Sunday service: sipping wine at Communion and watching the final procession of lector, altar boys and priest march out past the congregation into the vestibule, ending the Mass. The end of Mass meant one thing: coffee and donuts.
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Wednesday, December 22,2010

'Why be normal?'

Gus's Bar is reincarnated as a 'gastropub'

by ALLAN I. ROSS
In the idyllic villa of Preveza, Greece, a three-story mansion sits atop a bluff within easy sight of electric blue Mediterranean waters.
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Wednesday, December 8,2010

Still Colonial after all these years

Menu gets an upgrade at 45-year-old bar/grille

by ALLAN I. ROSS
When The Colonial Bar & Grille opened, Bob Dylan was preparing to shock the world by going electric at the Newport Folk Festival, the Beatles were putting the final touches on their seminal “Rubber Soul” album, Muhammad Ali was practicing how best...
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Wednesday, December 1,2010

Stay ’toast’-y this season

Making spirits light is easy — if you shop wisely for the holiday table

by Michael Brenton
The simple answer probably is to drink whatever you enjoy, but the typical holiday meal probably isn’t the best occasion to open a big, burly, tannic Cabernet, or a flabby, low acid white.
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Wednesday, November 17,2010

'It's gotta come from the heart'

Veteran restaurateurs combine their talents at D&L Heart and Soul

by Joe Torok
The most salient evidence of D&L Heart and Soul Café's commitment to food done right is the sausage. First of all, it's homemade, a labor-intensive detail that demonstrates this breakfast diner believes hungry people need more than platitudes and something recently thawed. Pork is gr...
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Wednesday, November 10,2010

Put some deli in your belly

’Meat-acular’ is the word for State Side’s specials

by Joe Torok
Owner Spencer Soka, 30, who grew up urrounded by sandwich-slinging shops in the Detroit suburbs, has tasted his way through Chicago, New York City and Philly, and he realized this area sorely lacked what he thought of as a true, red-blooded, sandwich-lovers paradise.
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