"Alpino Detroit infuses the flavors of the Alps in a subtle, yet sophisticated presentation. Expect salads like the gurkensalat punctuated with dill, Persian cucumbers, pickled shallot, and creme fraiche, a decadent Piedmontese ragu, or the wierschnitzel made with a breaded, thinly cut veal cutlet and served with a creamy morel sauce. Moody lighting and minimalist decor, along with the bartending talents of Eater Award-winning bar manager Andre Sykes. The wine list leans heavily into white wines from the region and there’s a selection of European-style beers. The restaurant is led by New York hospitality veteran and native metro Detroit, David Richter, and the kitchen is helmed by chef Colin Campbell of Milford, who most recently had a stint cooking in northern Michigan." - Serena Maria Daniels
