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Clean Plate Club
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Last Updated:
Jan 19th, 2010 - 13:22:35 |
Union Street
Eclectic Eats & Peeps
Do you enjoy solving the world's problems, having an opinion at the bar and hanging out with pals to discuss things like music, art, politics, the city or social events? If so, then there’s no better place for you to do it at than Midtown’s Union Street. A bit boisterous, this is a place where conversations happen. An institution for artists, students, poets and theatergoers alike, this art deco restaurant and bar is a great representation of Detroit’s diverse cosmopolitan community.
“We’re a microcosm of the city. (Like the city) we have a diverse menu that appeals to a diverse clientele,” states Executive Chef John Wesenberg. “We are value driven where people can share a meal and converse.”
“There’s no TV here,” Wesenberg continues. “No pretensions. It’s [a place] where you can converse and enjoy company.” Teamed with Executive Sous Chef, Edward C. Hamilton, they've created an equally eclectic menu that mirrors the interesting crowd that patronizes the place.
Perhaps one of the best and most attentive waiters the Clean Plate Club’s had, Miles, brought out a jovial beer to start. The ale, Monty Python’s Holy Grail, was a perfect prelude to the feast, which started with the amazing Union Street calamari. Sweet tender squid steaks never tased better! This appetizer alone makes the trip to Union Street worthwhile. It’s an impressively presented dish with capers, fresh basil, Roma tomatoes and red onion. It's doused with a delicious lemon-wine burre blanc sauce to create a flavorful treat.
The CPC was also treated to their famed Dragon Eggs. An interesting mix of chicken breast balls stuffed with Gorgonzola cheese, battered and then tossed in a Rasta hot sauce alongside a small Caesar salad. A nice fiery little snack that’s perfect with a long cool draft.
Normally, we don’t imbibe in big creamy pasta dishes (when we’re treated to a wide swath of delicious food) but the fresh Atlantic salmon tortellini with crème mustard caper dill sauce is light and delicate and didn’t overpower the dish or the belly. The char-grilled fillet is served atop tri-colored tortellini with artichoke hearts, garlic and mushrooms. Try this for a great change of pace. Speaking of alternative fantastic pastas (that you won’t find most any other place) … try Union Street's duck pasta. It’s a sweet and savory pasta with tender strips of duck. This is a killer dish!
Shifting directions with a good hearty steak, the CPC tried the Steak New Orleans. Medallions of Black Angus steak are char-grilled, seasoned and served with cool and tasty crown-cut redskin potatoes. The super tender steak has a great spicy kick with the jambalaya sauce that surrounds it.
Prices are varied and you’ll find something to eat and drink within most any budget ... and it will be tasty. Union Street continues to be one of the city’s brightest spots to experience life in The D — so go and be heard! | RDW
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