In downtown Detroit, the same spirit of renewal that turned abandoned factories into artist studios is feeding another micromovement centered around food, the New York Times reports.
The city’s small group of pioneer chefs has spawned a flurry of exciting new restaurants, with microdistilleries and urban farms following close behind. And, next year, this gastronome revolution goes mainstream (haters might say lamestream) when Motown gets its first Whole Foods.
Stoking and sometimes poking fun at the city’s kinetic culinary scene is Gourmet Underground Detroit, a troop of foodies led by two restaurant critics, Evan Hansen and Todd Abrams.
The GUD critics tell the Times their Detroit favorites...
