Great Plains Burger - Ann Arbor

OK, second time round here.  Great Plains Burger (G.P.B.) has an admirable mission statement - lots of locally sourced and sustainably produced food fare, I can dig it.   The first time I went, they were only open a few days, and there were some definite teething issues, but I thought there was potential.  Fast forward one year later, and I've seen some improvements, and some missed opportunities.   Firstly, their main claim to fame is their fresh hand pressed french fries.   The tricky part about fresh cut fries is moisture content.  Fresh potatoes have A LOT of water in them.  When you fry moisture laden fries, the outside gets crisp, but the inside is cold and soggy - blechh!!!  G.P.B. has finally figured out how to cook their fresh fries - I believe they let them dry out for a bit before frying, and they are no longer a nice looking but soggy disappointment, but instead pretty crisp and a bit chewy - I approve.  

Upon my first visit, I found it odd that G.P.B. did not offer a veggie burger, for right across Plymouth Road, is one of the biggest bastions of vegetarian hipster collegium on the planet - Ann Arbor's own Michigan University!!   Guess what Pedro, they have a fresh made Black Bean burger on the menu now.   I don't normally order black bean burgers, but as I passed by G.P.B.'s refrigerated display case, I notice next to the raw burger balls, were the fresh veggie burger balls - G.P.B. smushes each burger ball into a patty on the grill, which is a good technique.   So, I figure, I best try one out since that was a criticizm of mine when I first visited - best buck up or shuttup!

I ordered a Black Bean burger with grilled onions, grilled mushrooms, lettuce, tomato, and bacon [couldn't let the vegans win!]....I did forget to add cheese, but as you'll see, it didn't really matter.  My burger arrived fairly quick, served up on a tray open faced, with a ton of fresh cut fries - looked pretty good.  The outside of the Black Bean burger looked nice n' crispy from the grille.  The grilled onions and sauteed mushrooms were nicely perched on top.  Nice presentation for a fast food joint.  

The first bite cause some alarms to go off in my head.  The outside was crispy, but the inside was a lukewarm mushy texureless glop.....I'm talking old-toothpaste kinda mushy - kinda like eating uncooked falafel.  However, the flavor was good, with a snappy peppery goodness.      I  tried a few more bites, before I got up from the table and dropped it off at the pay-counter.  I kindly asked for a Black Bean burger that was actually cooked in the middle [how ironic!?].    After grumbling mentally for 10 minutes, my replacement tray arrived.  The new burger definitely looked more cooked, and was kicking out some serious Btu's.   A promising sign?!!    I dived in for a bite, and while it up to temperature, the same textureless flabby mushy toothpaste sensation was awaiting to greet my palate.  ZZZZ!  Ding...FAIL.   Seems that the excessive moisture problem G.P.B. had with their french fries has migrated into their Black Bean Burger!   I've had hand made veggie burgers/black bean burgers before that were crunchy crisply nutty delicous treats, so I know it can be done.  G.P.B. is on the right track here, but they need to dial in the moisture content of their patty. 

All in all, for a quick meal with fresh + 'local' ingredients, in a nice & clean restaurant [the open kitchen is spotless, +2 points for that]  Great Plains Burgers is appealing.  I want to like the place, but they are really going to have to figure out how to fix that Black Bean burger - it could be really good if they figure it out.  Come on Great Plains, I know  you can do better!

Shiro

I've been going to Shiro, http://www.shiro-restaurant.com/, ever since they opened 10 years or so  ago.  It's been a consistent and reliable accomplice in my ongoing love affair with all things Sushi.  Simply put, it's literally one of the best places to get Sushi in the Detroit Metro area - unanimously!   Set in an old Greek-Revivalist mansion, painted white with tall exterior columns [Shiro  translates to 'White Castle'],  a grand staircase, and multiple open plan rooms, Shiro lets one know immediately that this is no ordinary restaurant.  The proprietor, Mr. Shin, is usually on hand to greet you at the door.  He's a real character, and a huge part of why Shiro is so much fun to dine at.

Really - Shiro is all about fun.  The menu not only has sushi and sashimi options, but other fare too - Think of this place as French+Japanese riffs on dishes you've seen before.   If you're not in a Sushi frenzy, there are very compelling choices on the menu to be had.   Often, I'll usually start out with a few appetizers.  A heaping bowl of Edamame, salted to perfection, is  a great start.  The Wasabi Shumai appetizer is a spicy meaty and hearty treat.  The Octopus salad [octopus w/ seaweed salad] is very fun for the palate.  Not really an appetizer, but almost a full on dinner, is the Tuna + Avacado Salad.  Shiro is known for their dinner salad's dressing [Shiro Salad].  Nobody has been able to figure out what makes this dressing so freekin' good.  The Tuna + Avacado Salad is basically a big Shiro Salad, with Tuna sashimi, avacado slices on top with a sprinkling of sesame seeds.  It's incredibly delicious.  BTW, if you notice the Soft Shell Crab [seasonal] on the Appetizer list, do not hesitate to order it's garlic + buttery crispy goodness.  I miss molting season.......

Occasionally I'll order the 1/2 salmon head, to horrify my dinner guests, so for all you food fans out there, you can find some unusual dishes at Shiro sometimes!  As for dinner, you really cannot miss on any of the entrees.  It's hard to veer off the reservation when you want sushi, but over the years I've sampled the Chilean Sea Bass, Beef Teriyaki, and others I can't remember - all very satisfying in a savory way you'd expect.

And now for the sushi - - over the years I've gone from the rolls to just plain ol' sashimi [just the fish].   I usually order the Sashimi Dinner, and let the sushi chefs throw on whatever looks good - and, by trusting them to decide, you often get the best chunks!   I really enjoy the surprise factor - it might be surf clam, or scallop, snapper, or whatever from time to time, in addition to the usual tuna and salmon slices.   Shiro's fish is always of the highest quality, and most wonderfully sublime flavor.  And, they actually use real Shiso leaf, instead of that lame-ass plastic thing you often see on your plate in lesser establishments.  Shiro doesn't mess around.

Shiro is sometimes a quirky place, sometimes super busy - or not,  but the food is always ready to rock.  It's not your typical cookie-cutter restaurant - Shiro has real character and soul.    It's truly one of my all time favorite places to dine in.  Try it once, and you'll be hooked.

Nico and Vali Italian Restaurant

Like a mini-vacation to Italy.  Haven't been to Italy in a few  years, and it definitely had that "I'm back!" feeling.   Nico and Vali, http://www.nicoandvali.com/, Casual cafe style eatery, great atmosphere, and the food is superb - with fine attention to detail. You can tell it's made fresh. The menu has a good variety of classic pasta dishes, panini sandwiches, pizza + panzerottis, beer + wine! [Michigan's Bell's beer lineup is featured prominently], and home made biscotti [who does THAT anymore?].  With seasonal outdoor cafe style seating, and a great menu, it's a great place for a quick take-away sandwich, or a night out. The prices are an incredible deal as well, for the quality of the food is superb.  Anyone who really like Italian food done right, must eat here.

True home made cooking - you can tell they really did make it fresh.   The Owner's mother can occasionally be seen making all sorts of delicious things in the kitchen.  As for my faves, here we go: I really love the Muffalatta sandwich - awesome olive tapenade really makes the sandwich pop.   The Strachiatella soup is utterly fantastic - I find myself sometimes daydreaming about this soup at inopportune times.   And your basic spaghetti and meatballs truly live up to what you'd imagine home made should taste like - simple and bold tastiness [many local Detroit Italian restaurants, as you well know, cannot do this simple dish well - but Nico & Vali does!].   One item not shown on the Nico + Vali's online menu is the fabled "Nico Burger" - basically a Angus patty, w/ caramelized sweet onions + red wine vinegar reduction, w/ some unusual cultureous cheese [almost like a swiss muenster], all topped with a smattering of arugula - a tart counterpoint to the sweetness of the onions - all housed together under a soon to be crinkled and cracked, dark topped butter bun....for you Burger fans [yes, yes you Red Coat and Millers veterans - yes, you know what I'ma talkin' bout~!], you'll immediately realize that this is one of the best burgers you've ever had on your first bite.   No joke, the Nico Burger is the real deal!   My vegitarian wife absolutely loves the Vegetarian Lasagne, and I must agree, meat or not, it's one of the best examples of ANY lasagna I've tried - it's savory X10.

Breakfasts are great too.  I enjoy a breakfast panzerotti often, and their French Toast is incredible - all served with a nice portion of fresh fruit.  Not on the menu, is a riff off of their Nutella Croissant - a crepe made with Nutella, instead of the on the menu 'strawberry mascarpone crepe'....so wonderful.    It's nice to be able to sit outside on Nico and Vali's patio and have such a nice breakfast prepared for you.

All in all, Nico & Vali is one of those singular restaurants that somehow manages to nail all the small details, that make for an incredibly rich dining experience.  The food is exceptional, fresh and made with pride, the atmosphere is quaint yet lively, and the value is superb.  One of my favorite restaurants, and once you try it, it will be one of yours too.