The Best Dishes Eater Detroit Editors Ate in September, 2024 | Eater Detroit
"A seasonal, ingredient-forward trattoria offering a memorable carrot pesto risotto made with Acquerello carnaroli rice slowly cooked in rich chicken broth (with mushroom stock as a vegan/vegetarian option), finished with mascarpone for creaminess and roasted Thumbelina carrots that add earthy notes to the herbaceous pesto. The dish balances a firm, toothsome rice with silky richness and is only on the menu for a limited run; upcoming iterations will lean into later fall flavors such as Tuscan kale pesto, pumpkin seeds, and black pumpkin seed oil. The restaurant also shows community-mindedness by donating half of its tap-wine sales through late October to World Central Kitchen for Hurricane Helene relief." - Eater Staff
