Detroit: the Peterboro


Once upon a time, around the 1970’s, Detroit’s Chinatown (Midtown, Cass Ave and Peterboro area) existed and flourished. Years later, businesses closed and people moved out as a result of crime and the neighborhood slowly died. Fast forward to March 2016, the Peterboro is at the forefront of Detroit’s Chinatown revival in the Cass Corridor and they are reminding us why the community was once so successful.

Chef de Cusine, Brion Wong creates contemporary American Chinese recipes incorporating childhood memories, ten years of experience and inspiration from some top talents including Alex Guarnaschelli and Susar Lee. He and his crew is serving up some delicious dishes like the rich and hearty Hot & Sour soup (and I don’t even like Hot & Sour soup). With a menu including the classics with it’s own style like Almond Boneless Chicken (with Griffin Claw IPA batter) and some newbies with a spicy spin such as Cumin Lamb Ribs, the Peterboro is taking your neighborhood Chinese joint to the next level. See how they ranked.


Atmosphere: 4 out of 5 bites

Price: 4.5 out of 5 bites

Quality/Taste: 4 out of 5 bites

Service: 3.5 out of 5 bites

Wow Factor: 3 out of 5 bites (menu)


Thai Old Fashioned: Milk washed tea rum, demerara (large-grained raw sugar), angostura (bitters). Interesting layers of flavors with a subtle spice and sweetness. Refreshing!


Cheeseburger Spring Rolls: Tangy sauce, lettuce, tomato, onion, pickles. Think deconstructed cheeseburger wrapped in a crispy, crunchy, shell. Very different take on an American classic. Kudos for creativity and thinking outside the box. When I bit into the spring roll, molten hot cheesy beef poured out. I like the idea of the toppings on the outside, but I think I would rather like the onion, tomato, and pickle diced up inside the spring roll. The tangy sauce was spot on to your typical burger condiment, but some heat would really take this over the top. Still tasty!


Mongolian Hanger Steak: Hoisin & chili glazed with charred scallions, onion, and red peppers. The steak was tender and melted in my mouth. Flavors of sweet, salty, and spicy awakened my taste buds. The crunchy noodles and charred veggies added a nice texture. I recommend this dish!


Chocolate Sugar Egg Puff: Osmanthus sugar, creme anglaise. I’ll be honest, its not often that I save room for dessert, but I’m glad I didn’t miss out on this. A crispy, fried outer pastry (think a light, airy donut) filled with a delicious rich cream reminded me why dessert should be ordered first. Sweet, but not over the top sugary. Such a steal for only under $6.


The Peterboro uses quality, upscale, ingredients and transforms them into modern classics at an affordable price. I really liked the laidback vibe. The dining room was a nice balance of casual and elegant with industrial high ceilings and exposed bricks and pops of red with mood lighting. The food was delicious and I can’t wait to eat my way through the rest of the menu. Now, when I’m craving Chinese, I’m heading to the Peterboro.


The Peterboro Menu, Reviews, Photos, Location and Info - Zomato


Ah! It seems that I have been taking some well needed R & R that could be related to a turkey coma or perhaps some intense Black Friday and Cyber Monday shopping. Well, I am back and ready to continue on to the next feature on my Denver trip.

Today on the Bite Tonight: Steuben’s

Steuben’s opened in 2006 in Uptown Denver and has been making a huge impact on the Denver food scene ever since. Steuben’s gets it’s name from a Boston restaurant that the current owner’s uncles opened in the mid 40’s. The menu pays homage to American classics and pays respect to the restaurant’s history. Steuben’s has an upscale adult diner feel with a full bar, but still allows your inner child to come out and play with the Fried Apple Pie. See how they ranked.

Atmosphere: 3 out of 5 bites (great vibe, but only one working bathroom stall)

Price: 3.5 out of 5 bites

Quality/Taste: 3 out of 5 bites

Service: 3.5 out of 5 bites

Wow Factor: 3 out of 5 bites (menu items and concept)


My pick

Chicken Pot Pie : A flaky puff pastry encompassing a filling consisting of tender veggies and chicken breast. At first, I thought this was a small serving for $14 (yes, I am a fat kid at heart). About halfway through, I realized I was getting full and ended up with leftovers. The veggies were fresh and the chicken was tender. My favorite thing was the pastry. It was flaky and slightly browned. My only issue is that this pot pie remained scalding hot the whole time we were there. I even burned myself because I couldn’t wait for it to cool down.

chicken pot pie

Amanda’s pick

Tri-Tip Steak: Served with roasted root veggies, mashed potatoes, and chimmichurri butter. The chimmichurri butter was a great addition to the steak. I would’ve liked more chimmichurri though, but still good. The steak was tender and flavorful. Not too salty, but not bland either. The veggies were sweet and savory. 

steubens steak

Despite having to wait about 45 min on a Friday (typical), the dinner was delicious! Service was good and there was a ton of character inside the place. It was nicely decorated, but still included diner decor. I was also really digging the music (alternative/rock) which always puts me in a good mood. Steuben’s has won an array of awards for being awesome and it’s no surprise. With famous desserts, homemade eats, brunch specials, Happy Hour, and events, Steuben’s has become a “must eat” when visiting the Denver area. Steuben’s Lobster Roll was a guest on Food Network’s Diners, Drive-Ins, and Dives. They deliver and even have a food truck and do event catering. How cool would it be to enjoy a Steuben’s Monte Cristo sandwich at a wedding reception? OK, maybe they wouldn’t have sandwiches at a wedding, but you get the point!

Steuben's Food Service Menu, Reviews, Photos, Location and Info - Zomato

Gloria’s Latin Cuisine

The next and last stop on the Bite Tonight’s Texas culinary adventure is to Gloria’s Latin Cuisine.

Gloria's Waterfall

It’s no surprise that Texas has some killer Spanish eats, but Gloria’s is doing real deal, authentic Salvadorian food with an upscale vibe, without the upscale price. Gloria’s planted it’s roots in Texas 25 years ago and now has 15 restaurants across the state. Offering brunch, lunch, dinner, and some of the finest tequila this side of the border, Gloria’s has become quite popular. See how they ranked.

Atmosphere: 4 out 5 bites

Price: 4 out of 5 bites

Quality/Taste: 4.5 out of 5 bites

Service: 4.5 out of 5 bites

Wow Factor: 3 out of 5 bites


Of course we started off with way too many drinks and appetizers

Fresh Guava Margarita: Tequila, guava, Grand Marnier, orange juice and agave nectar give this Margarita a tropical taste unlike any other. Smooth, sweet, and fruity!

gloria's short drink

Spicy Pineapple Margarita: A perfect blend of spicy and sweet, this mix of tequila, lime, pineapple Chipotle and Cointreau is sure to please the senses. A nice blend of sweet and heat. I really liked the pepper garnish.

chili drink

Guacamole: Fresh, bright, and delicious! Some of the best guacamole I’ve ever had. The ingredients were crisp and super vibrant really showcasing their quality.


Tamale: A hand-made tamale wrapped and steamed in banana leaves, gently spiced and stuffed with chicken, potatoes and bell pepper. Very different from the Mexican tamales I’ve had in the past, but in a very good way. The filling had a lot of texture and was seasoned perfectly.


My pick:

Carne Asada: Skirt steak, marinated and cooked to perfection. Served with Spanish rice, fried plantain and chimichurri on the side. The steak was tender, juicy, and was delicious. One of the best skirt steaks I’ve tasted. The chimichurri was bright and fresh and added a brightness to the steak. The fried plaintain was sweet and slightly caramelized. The yuca was crispy on the outside and soft on the inside.

jays steak

Ma’s pick:

Nancy’s Ribeye: 10 oz. certified angus ribeye, sauteed green beans and red onions with yuca dressed in chimichurri. The steak was amazing and you could really taste the quality. The green beans were crisp and bright and the chimichurri brought the whole dish together. I am in love with chimichurri!

moms pick

Jay’s pick:

Asado de Puerco Salvatex: Pork tenderloin grilled to tender perfection. Served with chile ancho sauce, an enchilada (chicken or beef) and Spanish rice. Tender, juicy, with a delicious grilled flavor. The corn enchilada wasn’t the best I’ve had, but the ancho sauce had a nice heat to it.

jays real

If you’re looking for a nice authentic Latin meal, Gloria’s is where it’s at. Service was on point and for a busy weekend night, we received our food very fast. Gloria’s definitely had the timing down and there was not a lot of down time in between courses. The decor is very stylish and classy with a nice warm ambiance. The prices were very reasonable for the great service, exceptional quality, and upscale feel. The next time you are in the Addison, Texas area, swing by Gloria’s and indulge in a premium cocktail and true Latin grub.

glorias dining room

Click to add a blog post for Gloria's on Zomato

Congrats Alex and Rebecca!

Today on the Bite Tonight: Alex and Rebecca’s wedding!

Last night, Josh and I were so lucky to be a part of Alex and Rebecca’s special day. The event was held @ Greenfield Village in Dearborn, MI and was lovely. After the beautiful ceremony, we headed over for a cocktail hour complete with delicious horderves and a carousel ride. We gathered at the Eagle Tavern  next for a fun reception.

Dinner:  Steak with sauteed mushrooms, breaded chicken breast, stuffed tomato, mashed potatoes, green beans, and carrots. By far, the best wedding food I’ve ever had. The chicken was crispy on the outside and moist on the inside. The mashed potatoes were creamy and the veggies were fresh and crunchy. The steak was a little too undercooked for me (red center), but what I did eat was tender and flavorful.

eagle tavern

Dessert: Ice Cream Station! Vanilla ice cream topped with hot caramel, crushed Oreos, and M & M’s. Sweet and nostalgic! Josh was a happy boy.

ice cream bar

Eagle Tavern was dimly lit, giving off a casual, yet elegant ambiance. Despite the rain, the night was filled with dancing, laughs, cries, and good company. It was a very good time and our only regret was having to leave. Congratulations, Alex and Rebecca! I hope your day was everything you imagined.

Eagle Tavern on Urbanspoon

Happy Memorial Day!

Today on the Bite Tonight: Grilling!

Memorial Day is a day to remember those who served our country, but it’s also a day to enjoy the sun, great company, and great food. This Memorial Day my family decided to kick off the summer right and grill up some of our favorites.

Shish Kabobs:

Marinated Chicken breast & steak with vidalia onions, zucchini, bell peppers, mushrooms, and cherry tomatoes.

Johnsonville Apple Chicken Sausage. Slightly sweet and smokey.

Asiago & Roasted Garlic Chicken Sausage. Creamy, mild, aged Asiago and garlic.

kabobs raw

Kabobs are a great healthy way to enjoy BBQ. You can skewer whatever you like and get creative.


What’s a BBQ without burgers and hotdogs? Pair with your favorite sides and you have a killer BBQ.


I hope everyone had a great Memorial Day!

Steak Fajita Recipe

Mexican food is a favorite in my kitchen and ever since my trip to 3 Hermanos I decided to make fajitas my style. Even though they don’t compare, they were still good.

What you’ll need:

– 1 Red bell pepper

– 1 Green bell pepper

– 1-2 Large Spanish onions (I love onion so I use 2)

– 1 lb. Skirt steak

– 1 8 oz can of enchilada sauce

– 1/4 cup of worcestershire sauce

– 1 packet of Taco or Fajita seasoning

– 1/4 cup water

– 2 tablespoons minced/chopped garlic

– 1/2 can of pineapple tidbits


1. Slice steak into strips, season with salt and pepper and brown

2. Add a couple tablespoons of worcestershire sauce and garlic powder to steak

3. Add water and fajita packet to steak, let simmer

4. Mix the rest of the worcestershire sauce, couple splashes of pineapple juice & enchilada sauce and add to steak

5. Slice veggies and garlic and add to steak along with pineapple.

6. Let simmer on low heat until steak is tender, I simmered for about two hours, but if you don’t have the time, heating until veggies are fork tender (about 20 min) should be fine. The longer you let the flavors marry, the better the dish will taste.

7. Garnish with green onion, jalapenos, olives, or whatever toppings you want.

Tip: If you don’t have enchilada sauce on hand, mix tomato sauce with taco seasoning, cumin, or whatever other Mexican spices you have on hand.


I like my fajitas saucy, but you can add less of the enchilada sauce if you like. I’ve also grilled steak and veggies on a grill pan and it turned out delicious too. This was the first time I added the pineapple and I really liked it. It added sweetness to the spicy sauce. The steak was tender and juicy and was really flavorful from simmering for so long. This recipe is good if you have things to do around the house while you cook dinner. Just slice, add, and let simmer. You could also make this in the crock pot. Bon Appetit!