Alpino Detroit

"This Eater Award-winning destination in Corktown infuses the flavors of the Alps in a subtle, yet sophisticated presentation. Every Sunday, the restaurant opens at 11 a.m. and features a casual, yet splurgy brunch menu of sharable mountain cheeses, fondue, charcuterie, a selection of sweet or savory buckwheat crepes, an Austrian hash, or sweet strudel with apple and raisin. To drink, sip on a latte made with house pine syrup or select a seasonal boozy libation." - Serena Maria Daniels

"In a time when new restaurants are embracing the maximalist “more is more” ethos, Alpino takes a more subtle approach. Appointed in neutrals and soft lighting, this Corktown Eater Award-winning restaurant offers diners a balance of modern and familiar. Menu highlights include an herbaceous güurkensalat accented with edible marigold petals and dill, a generously sized wienerschnitzel made with breaded Strauss veal and a creamy morel rahmsauce, and pastas like a ragu tagliatelle with Piedmontese beef. Sunday brunches finish with fondue service and, thanks to the inventive work of bar manager Andre Sykes, cocktails draw inspiration from the geography and flavor of the Alps. Such is the case with the La Vie en Rose, which combines pink Norden Aquavit, mulberry-infused dry vermouth, and orange bitters. Owner David Richter has a background in wine himself, so take a moment to pore over the wine list." - Serena Maria Daniels

"Corktown’s Alpine-inspired restaurant offers glühwein and plans to launch preorder for stollen and holiday to-go wine packs." - Courtney Burk

"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

"In a time in restaurant history when new establishments are embracing the whole maximalism “more is more” ethos, Alpino takes a more subtle, sophisticated approach. Appointed in neutrals and soft lighting, this Corktown Eater Award winning spot offers diners a balance of modern and familiar. Highlights include an herbaceous güurkensalat accented with edible marigold petals and dill, a generously-sized wienerschnitzel made with breaded Strauss veal and a creamy morel rahmsauce, and pastas like a ragu tagliatelle with Piedmontese beef. Sunday brunches are rounded out here with fondue service and thanks to the genius work of bar manager Andre Sykes, you’ll get cocktails here that draw inspiration from the geography and flavor of the Alps. Such is the case with the La Vie en Rose, which combines pink Norden Aquavit, mulberry-infused dry vermouth, and orange bitters. Owner David Richter has a background in wine himself, so take a moment to appreciate that wine list." - Serena Maria Daniels