Tuesday, Aug. 30 — Michigan State University’s Kellogg Hotel and Conference Center hosts the talents of three culinary experts as a part of its fall semester visiting chef series that kicks off on Sept. 21 and 22, and continues Oct. 19 and 20 and Nov. 9 and 10.

A $1 billion-endowed research university, a Level I trauma hospital, and the hubs of state and city politics sit along the hungry stretch of Michigan Avenue near downtown Lansing. It's a corridor begging for higher caliber eateries like the Soup Spoon Café, a great, unpretentious little dining spot that successfully serves up both Midwestern charm and cosmopolitan panache.

Bar 30, which is Eastwood Towne Center's newest addition, has the look and feel of a dance club, with its metallic decor, amoeba-patterned chairs and dance floor flanked by a fully stocked bar. While I'm sure there’s plenty of eye candy on that dance floor in the wee hours, I went for lunch looking to be impressed with what showed up on the plate.

Moe's Southwest Grill sounds like it could be from an episode of "The Simpsons," featuring the show's longtime bartender attempting to cash in on patrons clamoring for Tex-Mex. Instead, it's an Atlanta-born restaurant franchise that recently arrived on the East Lansing food corridor across from Michigan State University, serving up tacos, burritos and fajitas.

There's a restaurant in town I treat as a kind of secret lover: I arrange a visit only when circumstances allow, and our times together are infrequent, intimate and always satisfying.

In the grand war of restaurant styles, legions of drive-thrus with rock bottom prices — matching the quality of the food — stand on one side of the battlefield. On the other end stand the full service restaurants — with servers, hosts and bussers in tow — offerin...

There's really no need for a movie after dinner at Ukai Japanese Steakhouse—supper is the show. Arrive in any style, sit back and enjoy an evening of juggling eggs, flipping bowls and flying shrimp.

I've never been to Memphis or Kansas City, west Texas or North Carolina. So for those of you entering competitions with whole chickens, racks of ribs and a handful of butts, take my word with a grain of seasoning salt.

Opening a new pizza place in town is like planting a tree in the forest: There’s plenty of competition, and even if you survive it’s tough to stand out.

The sandwich shop that stacks the meat high, with locations in East Lansing and Okemos, has a menu you’d expect from a deli: a few dozen sandwiches and burgers, sides that mostly take a trip through the deep fryer, some slaw, salads, soda and a few desserts.