John Dye has made a career restoring local landmarks—deer antler chandeliers, paper tickets and all.
Designed to serve late-night factory workers, the city’s early-morning bars may be in steady decline, but the ones that remain are vital.
Pulled from the pages of the restaurant chain’s exhaustive training manual, the Midori and coconut rum cocktail has become an unlikely muse for bartenders as far afield as the U.K.
Inspired by “Dirty Bertie,” the scandal-prone Crown Prince of Britain, the Victorian-era combination of rye, pineapple and Champagne is the perfect canvas for experimentation.
A close relative of the White Russian, the '90s-era layered concoction is reconsidered as a proper drink.
A midcentury “stocktail” from Detroit, the Bloody Mary’s beefy relative is making the rounds once again.
At Café D’Mongo’s, the legendary proprietor has served Detroit Browns to politicians, rappers and celebrities since 1985.
The eyes and ears of three very different bars tell us about their normal—and not-so-normal—nights on the job.