| Cinco Lagos, a concept from chef and charcuterie expert Brian Polcyn, is a return to his Mexican heritage, with a menu of burritos, enchiladas, tacos and cinco-changas---a take on chimichangas. But this is no ordinary taco place. Polcyn, who is also the owner of the Forest Grill in the Detroit suburb of Birmingham, takes casual Mexican fare and elevates it with house-made salsas sourced from fresh, local ingredients and tortillas from Detroit’s Mexicantown. For starters, we suggest the citrus chicken salad, a commingling of oranges, sesame seeds, almonds and raisins in citrus-ancho vinaigrette. We also recommend the sopes, filled with beans, cheese, salsa, carnitas, green chile, chorizo and potatoes. Follow that with grilled breast of chicken, topped with ancho glaze or steak, shrimp or chicken fajitas. For dessert, try the flan, tres leches cake or a chocolate-chile brownie. A large selection of martinis as well as sangrĂa, mojitos and a fine caipirinha are on offer. |
RESTAURANT AWARDS
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