New American fare in the historic Center Square neighborhood.
Openings:
McGuire's Restaurant Review:
Former sous chef Jeff Tabakian now heads the kitchen where he’s worked since 2008. He plans to continue the New American menu with its seafood-heavy list along with nice touches of other fare such as a French-cut pork chop and grilled rack of venison with a tart Michigan cherry and port wine demi. This is a cozy place with an even cozier bar area that is popular with young singles.
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Crafting rosé Champagne a tedious act. Check GAYOT's list.
A selection of four champagne cocktails only made with rosé champagne. Get the recipes.
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