Detroit’s 2022 Eater Awards Winners: Best Restaurants, Chefs, and Bars

If there’s one characteristic that sums up Detroiters, it’s persistence. Working with grace under fire has always been a prerequisite for surviving and thriving in this city, whether it was during a pandemic, the struggles with gentrification, a historic bankruptcy, or decades of disinvestment. Somehow, we know how to overcome whatever challenges we’re faced. That’s no different for the restaurants and bars and in 2022, a number of establishments have found ways to innovate in the kitchen, build community one cocktail at a time, and design spaces in neighborhoods that feel welcome to all Detroiters.

This year, we saw an underutilized ground-level storefront near downtown transformed into an intimate neighborhood destination that’s perfected the art of Coney-style steak and frites, a long-vacant historic firehouse reimagined as a casual-yet-elegant wine bar, a trio of Black bartenders whose pop-up beverage program encapsulates Black excellence, and a pair of neighborhood restaurants that are redefining Detroiters’ notions of fine dining in their own communities.

And with that, Eater Detroit is proud to celebrate the winners of the 2022 Eater Awards.

The interior of Bar Pigalle in Detroit, Michigan with white top tables, dark colored chairs, green accents.

Detroit Bureau

A dish of food on a plate from Bar Pigalle in Detroit, Michigan.

Detroit Bureau

A cheeseburger in the foreground on a plate a bowl of fries to the left in the background and a brown bottle of beer to the right in the background from Bar Pigalle in Detroit, Michigan.

Detroit Bureau

Best New Restaurant

Bar Pigalle

Years ago, sommelier Joseph Allerton and bartender Travis Fourmont got to know each other at the new-at-the-time Michael Symon’s Roast in the swanky Westin Book Cadillac. Allerton stayed at Roast, while Fourmont parted ways with the spot. The two crossed paths over the years after that and somehow always knew that they would get the chance to work again someday. That someday came

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Best Eggnog French Toast Recipe

It seems like there’s always a little more eggnog in the carton than we know what to do with, so we set out to create the perfect recipe to use it up. Enter: eggnog French toast! It turns out that eggnog makes the ideal French toast custard base in place of traditional milk, half-and-half, or cream. Enriched with eggs and spiced with cinnamon, nutmeg, vanilla, and rum extract, this eggnog French toast recipe has all the flavors you love in an eggnog cocktail, but in a family-friendly breakfast format.

The trick to custardy (but not soggy) French toast is to use dried-out bread; compared to fresh bread, it absorbs more of the custard and keeps its shape rather than falling apart as it soaks. We give our bread a 10-minute toast in a 275º oven to get the job done. (Dried bread makes for a better texture than stale, which retains a lot of moisture. If you do happen to have a stale loaf, still go ahead and dry the slices in the oven.) Just make sure you give the bread at least 30 minutes to soak before cooking—while it may increase your prep time, it really does make a difference in achieving that custardy center.

To create a textural contrast, we sprinkle the bread with a little sugar before cooking. The result is a crispy, glazey, caramelized crust that complements the toast’s rich, eggy interior. It’s just sweet enough to stand on its own, but we love it drizzled

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Satay and sambal: 12 foods every Indonesian visitor needs to try

Editor’s Note — This CNN Travel series is, or was, sponsored by the country it highlights. CNN retains full editorial control over subject matter, reporting and frequency of the articles and videos within the sponsorship, in compliance with our policy.

(CNN) — As the world’s largest archipelagic nation, Indonesia is filled with different cultures and influences spread out over 1,904,569 square kilometers (735,358 square miles).

This makes it a huge challenge to try to summarize the flavors of the country in just a few paragraphs.

“Indonesian food culture is based on regional cooking among 17,500 islands, 38 provinces and 700 dialects,” says Indonesian cookbook author William Wongso.

“Flavors of Indonesia are very diverse. From Aceh (the westernmost province of Indonesia) to West Sumatra (also a western province), it’s only about a 1.5-hour flight, yet their food and taste profiles are totally different.”

The 75-year-old author of “Flavors of Indonesia: William Wongso’s Culinary Wonders.” says that even though he’s been traveling and eating around Indonesia for decades, he still hasn’t tasted every local dish.

For example, chefs in the Moluccas on the eastern side of Indonesia, once nicknamed the “Spice Islands,” prefer using fresh spices like cloves, nutmeg and cinnamon. Aceh, on the other hand, frequently incorporates dried spices thanks to the influence of India, Arabia and China.

Padang (or Minangkabau) cuisine in West Sumatra uses lots of coconut cream, chiles, shallots and some curry spices, as well as ginger and galangal with aromatic herbs such as turmeric leaves, kaffir lime

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