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Written by Detroit food writers and photographers Henry Balanon, Joe Hakim, Dave Benjamin, Dave Murray, Angela Watts .

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#118 Green Eggs & Ham Risotto (by TwoHungryDudes)
Pancetta, Gremolata, Poached Egg, Watercress Puree, Arborio Rice, Mascarpone Cheese, Parmesan Reggiano, Black Truffle.
From Forest Grill in Birmingham, MI.

#118 Green Eggs & Ham Risotto (by TwoHungryDudes)

Pancetta, Gremolata, Poached Egg, Watercress Puree, Arborio Rice, Mascarpone Cheese, Parmesan Reggiano, Black Truffle.

From Forest Grill in Birmingham, MI.

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Submitted by weareaprocess
Fried Green Tomaters. Tomato in a secret coating. Salt and pepper. 

Submitted by weareaprocess

Fried Green Tomaters. Tomato in a secret coating. Salt and pepper. 

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cieldeterre-deactivated20100731 said: Hey! Your posts make me as a dieter cringe, yet they also make me want to cave and go for the epic Mac and cheese....or chicken wings. My question is is blue tractor a chain restaurant like fast food? Or is it something local by you guys? (never heard of it....but the stuff looks really good)
Also mind following me? I'm an aspiring bloggerress ;)

Blue Tractor is a Michigan establishment.  There are 2 locations: Ann Arbor and Traverse City.  Not like fast food at all - very much home cooked with quality ingredients.

Michigan (specifically the Detroit area) is becoming a great spot for BBQ.  Blue Tractor, Slow’s BBQ, Zingerman’s Roadhouse, and Lazybone’s Smokehouse are all great & I’m sure I’m missing more good places.  

Some pictures of local BBQ:

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Blue Tractor: Smoked Beef Brisket

House-smoked with spicy dry rub and sliced over buttermilk mashers with fresh seasonal vegetable and (vinegar based) North Carolina-style sauce.  

From Blue Tractor Ann Arbor

Blue Tractor Facebook fan page

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365 Days of Food
#117 Tabouleh (by JoeFoodie)
Traditional Middle-Eastern salad made with parsley, bulgur wheat, green onions, and tomatoes.  Dressing is simply olive oil, lemon juice, salt & pepper.  
From Emily’s Delicatessen in Saint Clair Shores, MI.

365 Days of Food

#117 Tabouleh (by JoeFoodie)

Traditional Middle-Eastern salad made with parsley, bulgur wheat, green onions, and tomatoes.  Dressing is simply olive oil, lemon juice, salt & pepper.  

From Emily’s Delicatessen in Saint Clair Shores, MI.

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Blue Tractor: Mac & Cheese

Three cheeses and toasted herb breadcrumb crust.

Velvety smooth with moderate sharpness & a delicate crunch.

From Blue Tractor Ann Arbor

Blue Tractor Facebook fan page

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365 Days of Food
#116 White & Dark Chocolate Croissant Bread Pudding (by JoeFoodie)
Topped with raspberries, blackberries, raspberry coulis, & white chocolate sauce.
From Bambu in Grosse Pointe, MI.

365 Days of Food

#116 White & Dark Chocolate Croissant Bread Pudding (by JoeFoodie)

Topped with raspberries, blackberries, raspberry coulis, & white chocolate sauce.

From Bambu in Grosse Pointe, MI.

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Blue Tractor: Chipotle Buffalo Wings

Fried wings tossed in housemade chipotle buffalo sauce and topped with crumbled blue cheese.  

Crunchy, juicy, and slightly sweet with a smoky, spicy finish.

From Blue Tractor Ann Arbor

Blue Tractor Facebook fan page

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Blue Tractor: Warm Potato Chip Basket

With tractor seasoning (which includes powdered sugar!) and blue cheese fondue for dipping

From Blue Tractor Ann Arbor 

Blue Tractor Facebook Fan Page

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365 Days of Food
#115 Cumin Carrots with Black Beans (by JoeFoodie)
Typically when we have taco night, I make beans & rice.  Tonight, however, we had some carrots to use, so I tweaked this recipe.
Chop approximately a pound of organic carrots into discs. Boil about an inch & a half of water in a small saucepan.  Along with the carrots, add a tablespoon of olive oil, 1/2 teaspoon of chipotle pepper powder, a tablespoon of cumin, & some sea salt.  Cover & simmer for until the carrots are almost tender (about 10 minutes).  Uncover & turn the heat to medium-high.  Let the liquid reduce (remember to stir the carrots).  Once the liquid is almost gone, add a can of organic black beans.  Heat through & serve.
I topped mine with diced fresh jalapeno for color and heat.

365 Days of Food

#115 Cumin Carrots with Black Beans (by JoeFoodie)

Typically when we have taco night, I make beans & rice.  Tonight, however, we had some carrots to use, so I tweaked this recipe.

Chop approximately a pound of organic carrots into discs. Boil about an inch & a half of water in a small saucepan.  Along with the carrots, add a tablespoon of olive oil, 1/2 teaspoon of chipotle pepper powder, a tablespoon of cumin, & some sea salt.  Cover & simmer for until the carrots are almost tender (about 10 minutes).  Uncover & turn the heat to medium-high.  Let the liquid reduce (remember to stir the carrots).  Once the liquid is almost gone, add a can of organic black beans.  Heat through & serve.

I topped mine with diced fresh jalapeno for color and heat.

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