This Meaty Dish at The Apparatus Room Is All About Spring - Eater Detroit
"It takes 36 hours to make the one of the most popular dishes of the moment at the Apparatus Room — the French veal tenderloin — and that’s not accounting for the finishing and plating. But for Thomas Lents, the meticulous chef at the helm of the Eater Award-winning Detroit Foundation Hotel restaurant, every second of preparation counts toward the final product. The dish is a modern take on a classic French stew called veal blanquette." - Brenna Houck
