THAT IS COMING UP TOMORROW
ON "LIVE IN THE D".
THAT WILL BE A LOT OF FUN.
YOU KNOW WHEN IT COMES TO
FAVORITES IN DETROIT WE ALL
HAVE OUR PLACES THIS WEEK
METRO TIMES IS CELEBRATING
SOME OF THOSE HOT SPOTS WITH
THEIR BEST OF ISSUE.
IT ALL HITS THE STANDS
TOMORROW, RIGHT?
THAT'S RIGHT.
BUT WE HAVE A PREVIEW TODAY
AND JOINING US NOW IS THE
PUBLISHER OF METRO TIMES.
THANK YOU SO MUCH FOR BEING
HERE.
Chuck: GOOD TO HAVE YOU
BACK.
GOOD TO SEE AND YOU
CONGRATULATIONS.
THANK YOU VERY MUCH.
Chuck: HERE WE HAVE OUR
BUDDY JASON SLOW ROLL
EVERYWHERE PRETTY SOON RIGHT
ON YOUR COVER.
ABSOLUTELY.
WHEN WE WERE LOOKING FOR AN
IMAGE THAT WOULD REALLY
ENCAPSULATE THE BEST OF
DETROIT AND EVERYTHING
THAT'S GOING ON IT'S VERY,
VERY DIFFICULT BECAUSE WE
HAVE SO MANY WINNERS AND SO
MANY DESERVING INDIVIDUALS
BUT WHEN YOU LOOK AT THE
PROLIFERATION OF THE BIKE
SCENE AND WHAT'S GOING ON
WITH ALL THE NEW BIKE STORES
WE THOUGHT IT WAS JUST A
NATURAL FIT TO REALLY SCREAM
FROM THE TOPS THE OF THE
TREES THIS IS THE BEST OF
DETROIT.
Tati: HOW DO YOU GO ABOUT
COMING UP WITH THE
CATEGORIES AND FIGURING OUT
WHO IS THE BEV BEST OF THEM?
WE SPENT 51 WEEKS A YEAR
TRYING TO TELL OUR YEARS
WHAT'S THE BEST RESTAURANT
OR NIGHT SPOT OR CONCERT
COMING UP.
SO THIS IS THE READER'S
OPPORTUNITY TO REALLY GIVE
US SOME FEEDBACK AND TELL US
WHO THEY THINK THE BEST
RESTAURANTS ARE AND WHO THE
BEST MIXOLOGIST IS OR THE
VERY COVET CATEGORIES OF THE
BEST PIZZA AND BEST BURGER.
Chuck: SO LET'S TALK
ABOUT ANOTHER CATEGORY
ANYTHING THAT JUMPS OFF THE
PAGE TO YOU.
I KNOW IT'S COMING OUT
TOMORROW.
IT DOES.
SO WE ARE GIVING YOU GUYS A
LITTLE PREVIEW HERE TODAY.
THE ONE THAT REALLY I
THOUGHT HIT HOME THE MOST IS
SOMETHING THAT'S VERY
UNIQUELY DETROIT THAT WAS
OUR READERS VOTED THE
BOWLING WAREHOUSE BEST NIGHT
OUT.
I'M SURE YOU HAVE -- ON
FOALING BEFORE IT'S A GAME
THAT WAS INVENTED IN
DETROIT.
WHEN YOU SEE SOMETHING LIKE
THAT YOU SEE A BUSINESS GET
THAT SORT OF RECOGNITION SO
THAT EVEN MORE PEOPLE CAN
RECOGNIZE THEIR 36S.
REALLY HOW MUCH FUN IT IS.
Tati: THAT'S ALL WE'VE
HEARD NOTHING BUT GOOD
THINGS ABOUT IT.
WE'RE LOOKING FORWARD TOY
TRYING IT AS INDIVIDUALS.
NOW TELL US ABOUT THE
CELEBRATION THAT'S ALL APART
OF THIS IN MAY.
ON MAY 13th WE'RE
THROWING THE BEST PARTY OF
THE YEAR WHERE WE'LL BRING
TOGETHER A LOT OF OUR BEST
RESTAURANTS AND PARTNERS AND
WE'RE INVITING EVERYONE TO
COME CELEBRATE THE BEST DOWN
AT THE MOTOR CITY CASINO
SOUNDBOARD.
I THINK WE HAVE 26 OR 27
RESTAURANTS NOW.
SO IT'S SORT OF A STROLLING
DINNER AND SOME GREAT
COCKTAILS PERHAPS WILL BE ON
HAND.
WE JUST ARE PLEASED TO
ANNOUNCE THAT WE WILL HAVE A
LIVE PERFORMANCE WITH
SPONGE.
Chuck: THAT WILL BE
WONDERFUL.
CONGRATULATIONS ON
EVERYTHING.
WE LOOK FORWARD TO SEEING IT
TOMORROW.
WE'RE GOING TO CATCH ONE OF
YOUR BEST OF JOHN.
THANKS FOR BEING IN STUDIO
WITH US.
WE HAVE SOME OF THE BEST
WINNERS WITH US.
ER DESENCE WON BEST CASINO
RESTAURANT.
THANK YOU GUYS FOR BEING
HERE.
HAPPY TON HERE.
CHEF, FORGIVE ME FOR
REACHING ACROSS.
TELL US WHAT YOU BROUGHT
BECAUSE THIS LOOKS LIKE A
STEAK THE SIZE OF A CAR
RIGHT HERE.
THIS IS ACTUALLY THE
AMERICAN TOMAHAWK AND ALL
THE DISHES ARE FEATURED ON
THE MENU CHANGE THAT WE'RE
HAVING RIGHT NOW.
IF YOU START ON THE SIDE
THIS IS OUR LOBSTER SALAD.
BRAISED SHORT RIBS THAT'S
USING ALL NATURAL BRICKS
FROM KENTUCKY.
Chuck: WHAT IS THIS IS
THIS WATERMELON.
THAT IS COMPRESSED
WATERMELON.
Chuck: OH, INTERESTING
UNDER WHAT KIND OF PRESSURE.
WE VACUUM SEAL THE
WATERMELON WITH PICKLING
LIQUID AND THAT HOLDS IN THE
FLAVOR AND COLOR.
Chuck: THE MUSHROOMS
LOOKS NORMAL THE STEAK DOES
NOT?
THAT'S A 22 ON OUNCE.
THIS IS ENOUGH FOR TWO
PEOPLE RIGHT?
IT CAN BE.
BUT I WOULD SAY MOST OF THE
PEOPLE THAT ARE GOING TO EAT
THIS ARE GOING TO EAT IT
THEMSELVES.
Chuck: FINALLY YOUR CRAB
CAKES.
COLOSSAL MARYLAND BOOT
CRAB.
WHAT'S SO GREAT ABOUT THIS
GRAB CAKE NORMALLY YOU SEE
CRAB CAKES THAT THE CRABS
ALL BROKEN DOWN.
SO WE'RE USING WHOLE
COLOSSAL WHEN YOU'RE EATING
THIS WE GET NICE HUGE CHUNKS
OF CRAB.
Chuck: WE WANT TO TALK TO
DAVID.
MIKE, IT'S GOOD TO HAVE YOU
HERE.
THANK YOU SO MUCH.
WE APPRECIATE IT.
TELL US ABOUT YOUR STAFF
WHAT IS THIS KIND OF AN
AWARD MEAN?
WELL, IT MEANS A LOT.
WE'RE A GREAT RESTAURANT.
OUR CULINARY TEAM IS JUST
FANTASTIC.
WHEN YOU GO TO OUR
RESTAURANT THE FOOD IS JUST
GOING TO BE SPECTACULAR.
WE TAKE A LOT OF PRIDE IN
OUR PLATE PRESENTATIONS AND
SERVICE STAFF.
WE'RE A FORBES RECOMMENDED
RESTAURANT ONE OF THE ONLY
ONE IN THE STATE.
IT'S A PERFECT PLACE TO GO
FOR A GREAT NIGHT OUT OR
CELEBRATION.
Chuck: GOOD TO SEE YOU
GUYS.
THANKS FOR COMING IN.
CONGRATULATIONS, WHAT AN
HONOR.
SO JOHN HUGHES LOOK I'M
GOING TO SLOW ROLL SO I CAN
PRETEND LIKE I'M TATI.
GOOD TO SEE YOU.
THANK YOU.
IT'S GREAT TO BE HERE.
TELL US ABOUT YOUR STORY
WHAT'S GOING ON?
WELL, WE'RE THE DOWNTOWN
FERNDALE BIKE SHOP.
WE'VE BEEN AROUND FOR SEVEN
YEARS WON BEST OF DETROIT
FOR THE LAST OF FIVE, SIX
YEARS.
WE DO EVERYTHING FROM YOUR
BASIC BIKE STARTING AROUND
$300 ALL THE WAY TO $4,000,
$5,000.
SELL NEW AND USED BIKES WITH
ALL THE ACCESSORIES PRETTY
MUCH ALL ABOUT BIKES ALL THE
TIME.
Tati: WHAT DOES IT MEAN
AGAIN AS THE BEST OF.
IT'S REALLY NICE LIKE TO
SEE THAT WE'RE WINNING
BECAUSE WE REALLY PUT A LOT
INTO IT.
WE REALLY TRIED TO BE THE
BEST BIKE SHOP AND REALLY
GET PEOPLE SET UP ON THEIR
BIKES AND GET THEM ROLLING.
THIS YEAR WE OPENED OUR
SECOND STORE IN DOWNTOWN.
SO WE'RE JUST EXCITED TO
GROW AND HELP THIS BIKE
CULTURE GROW IN DETROIT.
Chuck: CAN WE EVER HAVE
TOO MANY BIKE STORES.
IT SEEMED LIKE FOR A WHILE
THAT WAS SOMETHING OF A
BYGONE DAY ALL OF A SUDDEN
RESURGENCE.
CYCLING IT JUST KEEPS
COMING BACK.
IT'S A WAY TO GET YOUR
EXERCISE YOU CAN RIDE YOUR
BIKE INSTEAD OF DRIVING A
CAR.
IT'S JUST A LOT OF FUN.
IT'S AWESOME TO SEE.
Chuck: GOOD TO SEE YOU.
CONGRATULATIONS ON
EVERYTHING AND ALL YOUR
SUCCESS.
SO NOW TATI, I'LL ALLOW YOU
PLEASE GO AHEAD THIS IS
GOING TO BE AN INTERESTING
THING.
FINALLY THE BEST BAR FOR
CLASSIC COCKTAILS FIREBIRD
TAVERN NEAR GREEKTOWN.
I WANT TO THANK YOU GUYS FOR
COMING BACK IN AGAIN.
IT'S GOOD TO SEE YOU.
ABSOLUTELY.
HOW ARE YOU?
GOOD.
TODAY WE WILL BE MAKING
YOU A CLASSIC MANHATTAN
USING OUR OWN PROPRIETARY
LIQUOR BLEND.
USING OUR OWN EVERYTHING
THAT WE MAKE IN HOUSE.
Tati: LET'S DO IT.
Chuck: YOU WANT TO
DESCRIBE WHAT YOU'RE DOING.
I GET ABOUT AS CLOSE TO THE
CHERRIES THAT'S ALL I KNOW.
WE GOT OUR OWN BLEND OF
WOODFORDE PRESERVE.
THE OWNERS ACTUALLY HAVE A
FIREBIRD TAVERN WENT DOWN TO
KENTUCKY THEY HAD THEIR OWN
THEY SAT DOWN WITH THE
MASTER DISTILLER AND TRIED A
BUNCH OF SAMPLES STRAIGHT
OUT OF THE BARREL GOT TO
PICK WHAT THEY LIKED THE
BEST.
WE GOT TO MAKE OUR OWN
WOODFORD PRESERVE ESPECIALLY
FOR US.
SO WE FIGURED IF WE'RE GOING
TO BE TAKING OUR OWN BOURBON
TO BLEND WE MIGHT AS WELL
MAKE OUR OWN CHERRIES FOR IT
AND MAKE OUR OWN BY THERS
FOR IT AND TRY TO MAKE AS
MUCH OF IT IN-HOUSE AS WE
CAN.
THIS IS ALL PROPRIETARY
STUFF.
WITH THE CLASSIC
COCKTAILS A LOT OF TIMES YOU
CAN'T REALLY IMPROVE ON A
CLASSIC WHEN IT'S BEEN
AROUND FOR 50 TO 100 YEARS
IT'S FOR A REASON.
SO WE JUST TRY TO PICK THE
BEST INGREDIENTS WE CAN TO
MAKE THAT SAMELE ON RECIPE
WITH IT.
Chuck: THAT'S FUNNY I'VE
BEEN AROUND FOR 50 TO 100
YEARS.
Tati: CAN'T IMPROVE IT
ON.
THIS IS BOURBON AND VERMOUTH
AND BY THERS THAT YOU GUYS
MADE.
Chuck: THERE RD CHERRIES.
REAL QUICK WHAT DOES THIS
MEAN WHEN YOU GET THIS KIND
OF HONOR?
IT'S PRETTY EXCITING.
WE PUT A LOT OF WORK AND A
LOT OF EFFORT INTO TRYING TO
HAVE FUN AND CREATE
COCKTAILS AND TRYING TO MAKE
SURE THAT THE STAFF IS
KNOWLEDGEABLE ABOUT WHAT
THEY'RE SERVING AND HOW
THEY'RE SERVING IT.
WE HAVE A PHENOMENAL STAFF
THERE.
THEY'RE REALLY SMART.
KNOWING A GOOD
RECOMMENDATION FOR MAYBE
USING A DIFFERENT SCOTCH FOR
THAT DRINK, MAYBE USING A
DIFFERENT TEQUILA FOR THAT
DRINK.
Tati: JOHN TELL US ABOUT
THE ISSUE AGAIN AND THE
CELEBRATION THAT'S COMING
UP.
YES, THE ISSUE WILL BE ON
NEWSSTANDS TOMORROW MORNING.
IT'S CHOCK-FULL OF INERS
WITH ALL OVER METRO DETROIT
FOR YOUR READERS.
IT WILL BE AVAILABLE AT
METRO DETROIT.COM THEN THE
BEST OF DETROIT PARTY AGAIN
HAPPENS AT THE MOTOR CITY
CASINO ON FRIDAY MAY 13th.
Chuck: THAT WILL BE A
BLAST.
THANK YOU TO EVERYBODY
COMING IN TODAY.
REMEMBER THE METRO TIMES THE
BEST OF EDITION IS RELEASED
TOMORROW.