Birmingham, MI October 2025

FLORIDA EXPRESS JET CLUB

For flights beginning or ending in Florida. It’s the easiest commute between your homes. With special package deals from four flights to 16. Avoid airline hassles. Bring family, friends, and that special someone who just wants to be by your side.

Meredith Colburn | Associate Broker/Team Leader, Nanci J. Rands | Associate Broker, Jessica Weisman | Realtor® Adriane Dundon | Realtor®, Caroline Johnson | Realtor®, Lauren Colburn | Marketing Director/Realtor® Brooke Goodstein | Director of Operations/Realtor®

Let’s assemble the WHOLE team from the start! YOUR INVESTMENT DEPENDS ON IT!”

LUXURY WATERFRONT HOMES

By Falcon

As your dedicated owners’ representative, you will be in partnership with a team of highly skilled professionals, unique to your project. I have personally vetted and built a comprehensive network of those who value excellence, team collaboration, and your best interests that include the:

Financial Advisor | Builder | Architect | Landscape Architect

Interior Designer | Luxury Realtor

For Peace of Mind Call Brian Cotant Falcon Custom Homes 269-838-1819, or brian@homesbyfalcon.com

Michigan Waterfront Properties Explore. Build. Enjoy.

The Food & Drink Issue

Welcome, fall! As the leaves begin to change and the temperatures cool, our cravings shift toward comforting flavors that warm both body and soul. October is one of our most delectable issues of the year, and this month we’re celebrating the food and drink that makes our community such a delight for the senses.

We had the privilege of sitting down with the chef at The Franklin Oyster Bar & Bistro to learn all about their fall menu, brimming with seasonal ingredients and dishes designed to make your taste buds sing. We’ve also included some incredible recipes for you to try at home from the mother-daughter duo of Crowded Table — perfect whether you’re cooking for family or entertaining guests.

We've also searched high and low for the most new and noteworthy foodie destinations in and around Birmingham, as well as a few under-the-radar gems in Detroit.

There’s an art to creating a dish that not only satisfies your taste buds but also stirs memories of home. Food has a unique way of connecting us to our past while bringing us together in the present. Whether you’re enjoying a meal out with friends or hosting a cozy dinner at home, these shared moments are what make life flavorful.

Here’s to savoring every bite this fall,

ALI KRAMER, PUBLISHER

October 2025

PUBLISHER

Ali Kramer | ali.kramer@citylifestyle.com

EDITOR

Lynne Konstantin | lynne.konstantin@citylifestyle.com

ACCOUNT MANAGER

Lisa Gindi | lisa.gindi@citylifestyle.com

CONTRIBUTING WRITERS

Angela Broockerd, Jennifer Lovy, Susan Thwing, Patti Zielinski

CONTRIBUTING PHOTOGRAPHERS

Lexi Harrison, Matt Hatcher, Janie Jones, Nathaniel Smith

Corporate Team

CEO Steven Schowengerdt

COO Matthew Perry

CRO Jamie Pentz

VP OF OPERATIONS Janeane Thompson

VP OF SALES Andrew Leaders

AD DESIGNER Jenna Crawford

LAYOUT DESIGNER Kelsey Ragain

QUALITY CONTROL SPECIALIST Megan Cagle

inside the issue

While

Dr.

Schedule

Consultation with Dr. Julio Sosa Today

city scene

WHERE NEIGHBORS CAN SEE AND BE SEEN

annual ATP Challenger Tour in Bloomfield Hills, July 20-27.

Private VIP Suites featuring Infrared Saunas with Red Light Therapy + Cold Plunge + Shower Infrared Body Rollers to Promote Muscle Recovery + Lymphatic Drainage Community Spaces + Curated Experiences | Towel Service + Wellness Drink Bar

www.banyaspace.com

“It

From October 1–31, savor limited-edition burgers— available exclusively this month at participating Downtown Birmingham restaurants—and vote for your favorite! Visit downtownbirmingham.com/burger for details.

CONSTRUCTION LOANS

Building a home? Streamline the financing process with First Merchants Bank.

• Construction-to-Permanent loan

• New home construction or renovation

• Borrow up to 90% of the home’s “to-be-completed” value

• Interest-only payments during the construction phase

• Single, one-time closing

Rio Palace Spa recently celebrated its one-year anniversary in the heart of Birmingham. Owners (above) Zenaide DeJesus, Michelly Duarte (seated) and Aaron Duca bring 20 years of combined medical spa and physical therapy experience to the luxurious intuitive-healing spa, offering authentic Brazilian services (lymphatic drainage and guarana scrubs), plus advanced skincare and body treatments (body sculpting, signature waxing, massage and private sea-salt mineral baths). Bringing the warmth and culture of Michelly’s hometown of Rio de Janeiro, the spa combines expert techniques with premium products for personalized

BEAUTILAB Opens in Birmingham

BEAUTILAB has opened in the Cole Street corridor of Birmingham. A high-end medical spa, BEAUTILAB integrates advanced aesthetics with science-driven wellness. Led by board-certified physicians and expert clinicians, the team specializes in injectables, skin rejuvenation, peptide therapy and metabolic health programs. BEAUTILAB’s clinical yet holistic approach provides personalized care that blends anti-aging innovation with refined artistry. Clients turn to BEAUTILAB for transformative results, enhanced performance, and long-term health — all delivered in a modern, chic setting. Beautilab.com.

Famiglia Wealth is a Bloomfield Hills based wealth management firm focused on taking a holistic approach to helping successful individuals and families simplify and improve the financial decisions that impact their future.

Third Empowered Moms Live Event Oct. 5

The third Empowered Moms Live Event will be held on Oct. 5 at the Detroit Marriott Southfield from 10 am-4 pm. This event is hosted by the founder, Dr. Emily Jacobs (pictured). Empowered moms features local women-owned businesses and highlevel speakers on topics raising the bar for women dreaming big after motherhood through Connection + Community + Collaboration. This year's speakers include Melissa Hughes, Meghan Stimmel, Dr. Blair Stamper, Canetha Amour-Porter and more. Empoweredmoms.co

10th Annual Uncork for a Cure

Join the Dynami Foundation as they celebrate a decade of impact at the prestigious M1 Concourse in Pontiac on Oct. 18. For 10 incredible years, Uncork for a Cure — founded by breast-cancer survivor Flora Migyanka (pictured) — has been raising critical funds to support breast-cancer research. Enjoy an unforgettable evening featuring award-winning chefs, world-class wines, stunning art, an exclusive auction, and of course, classic and exotic cars. Dynamifoundation.org/ uncork-for-a-cure

Set your schedule. Make an impact.

Build a life you’re proud of.

Behind each of our 200+ City Lifestyle magazines is someone who cares deeply about their community.

Someone who connects people, celebrates businesses, and shares the stories that matter most.

What if that someone was you?

Or maybe it’s someone you know. If this isn’t the right time for you, but you know someone who could be the perfect fit, we’d love an introduction.

DYNAMIC DUO

A mother-daughter pair are heating up their Crowded Kitchen.

CROWDED KITCHEN

Lexi Harrison (daughter) and Beth Sinclair (mother) 2.1M followers

@crowded_kitchen; crowdedkitchen.com; book Crowded Kitchen to be released Feb. 2026

Working out of their Metro Detroit “test kitchens” (read: their homes), the content creators cook up easy, approachable, fun and supremely artistic masterpieces for their followers. Covering everything from snacks, to breakfasts, mains, entertaining, cocktails and more, Harrison and Sinclair offer hundreds of recipes on their website, including Homemade Egg McMuffins, Vegan Baked Apple Cider Donuts, Curried Root Soup, Halloween Chocolate Covered Strawberries, Peppermint Espresso Martini Pudding Shots, Onion Tart Tartine and more. In 2021, Harrison made the Crain’s 20 In Their 20s list for her role in co-founding Crowded Kitchen.

BIRMINGHAM CITY LIFESTYLE What are your backgrounds?

LEXI HARRISON I studied English Literature at Amherst College [in Massachusetts] before working for a food media startup in New York City, then moved back home to take Crowded Kitchen full time in 2017.

My mom has a teaching degree and taught preschool in Bloomfield Hills. I ran cross-country in high school [the former Andover High School in Bloomfield Hills], where my mom was the coach, so we have always had a very close ’working’ relationship.

BCL How did Crowded Kitchen come about?

LH We actually started as an Instagram-only account called @superfoodrunner. I was a year-round college athlete in three sports (cross country, indoor track and outdoor track) at a very small school with dorm-only living and one dining hall, so I started the account to share how I was fueling as a long-distance runner. I decided to study abroad last minute during the fall of my senior year, so my mom jumped in and helped keep the account running while I was gone. She was also taking online culinary/food photography

courses at the time, so it was a great fit. We kept that running for another year and a half, and then when I moved home in 2017, we rebranded to Crowded Kitchen, which made a lot more sense for us as a business than Superfood Runner. We knew we wanted to create something special out of this career, and this felt very ‘us.’ At the heart of it is really just our strong mother-daughter relationship and our ability to complement each other’s strengths.

BCL Who does what?

LH We work out of both of our houses but mainly mine in Royal Oak and my mom tests recipes at her house in West Bloomfield. I do all of the styling, photography and videography out of my home.

BCL What is your goal with Crowded Kitchen?

LH We want to encourage people to try new things and embrace seasonality, as well as creativity in the kitchen. Many of our readers are people who genuinely love to cook and aren’t afraid to go outside of their comfort zone, but we also strive to be as approachable as possible for all levels of ability.

BCL Have either of you worked in food before?

LH My first job out of college was for a food media startup in NYC. I was one of the first employees and was hired as an

editor, but ended up taking on the role as their photography/ videographer, and was also running our social media account (formerly @superfoodrunner before we transitioned to Crowded Kitchen). My mom and I have both always been very interested in food and spent a lot of time cooking growing up.

BCL What do you love about food and cooking?

LH Cooking, for me, is so relaxing and such a fun way to get creative. I love cooking for family holidays or dinner parties with friends and trying new cuisines. It truly is a love language. I love to experiment and often don’t fully stick to a recipe, which is why my mom is in charge of most of the official recipe development for our business! She’s much more organized and detail-oriented.

BETH SINCLAIR For me, it’s all about spending quality time together as a family and making memories. When it comes to recipe development, I love being creative and testing different methods and ingredient combinations.

BCL What’s the meaning behind the ‘crowded’ part of your name?

LH We actually have a very small extended family, but the ‘crowded’ part came from the fact that our family cooked together a lot when my siblings and I were growing up. Everyone had a role — whether it was just peeling potatoes, or doing the dishes and setting the table. Additionally, my husband (formerly a financial analyst) works full time for Crowded Kitchen, and my dad is fairly

involved as well (he refers to himself as our ‘CDO: Chief Dishwashing Officer’), so it really still is a crowded kitchen at our home!

BCL What makes Crowded Kitchen unique from other food content/blogs?

LH We really try to come up with unique recipe concepts, often focusing on/inspired by seasonal produce. We have created several ‘viral’ series on social media, including our Better Than Store-Bought series, which focuses on homemade versions of popular store-bought snacks. Early on, we set ourselves apart by our colorful and vibrant photography style, which you’ll see in our upcoming cookbook.

BCL What is your food philosophy?

LH We believe that plants are most important, and everything else in moderation (we rarely eat red meat). We genuinely love cooking with vegetables and fruit, but do not have any other dietary limitations. My mom has a dairy allergy, so we do often include substitutions for that.

BCL Where do you get inspiration?

LH Some definitely come from family tradition, especially the recipes featured in our upcoming cookbook. Otherwise, we are largely inspired by seasonal produce. We often try to choose some kind of produce, and come up with creative concepts centered around it. We also love the holidays and entertaining, so that’s always a source of inspiration.

BCL Who are some of your own food-blogger inspirations?

LH I really love following accounts that have beautiful food photography – I’m a very visual person, so photography is the way to my heart. A few of my long-time favorites include @evakosmasflores, @bealubas and @thekitchenmccabe.

BCL Tell us about your upcoming cookbook.

LH It’s called Crowded Kitchen — it just became available for pre-order in September, and will be published in February 2026 on Amazon and most large retailers. We will be hosting some local events and book signings, so follow us on social media to find out about what’s coming up.

BCL What are some of your favorite holiday traditions?

LH My mom is super-creative and fun. Growing up, every holiday was an opportunity for themed foods and all-out decor. My siblings and I would come downstairs on a holiday morning (Halloween, Valentine’s Day, St. Patricks) and she would have a fun themed breakfast ready for us.

At the holidays, we just love to cook together. In recent years, we have tried to get extra creative at Christmas and pick a different cuisine to make food from instead of having the same recipes year after year.

BCL What are some of your favorite recipes?

LH Greek Chickpea Salad, Peanut Butter Mousse Pie, Homemade Cheez Its BS Lemon Rice Soup, Blackberry, Avocado & Arugula Salad, Vegan Cheesecake

BCL What do you see in the future?

LH We really feel like we’re just getting started! We would love to expand our business in all aspects, as well as publish a few more cookbooks. We would love to have a few more people on our team especially now that I have a new baby. We’ve been working nonstop for several years so it will be nice to have a bit more balance/family time in the future!

TIPS FROM THE PROS: HOW TO GET AHEAD OF HOLIDAY COOKING

Weeks ahead: Our best tip is to prep everything in advance so you don’t get into a last minute panic. Things that we like to prepare ahead of time include baked goods like our Biscuits (freeze before baking, then bake straight from the freezer!), homemade crackers and candied nuts for charcuterie boards, cranberry sauce and pies.

Days ahead Get all of the prep work done (batch prep cocktails or simple syrups, chop vegetables, parbake components) so you just have to assemble and cook the day-of.

Inclusivity Think about whether you have any vegan or gluten-free guests attending, and create several options, not just a salad. Simplify this by choosing a few recipes that can easily be adapted — for example, a salad that’s vegan except for cheese, which you can have on the side. Another example: mashed potatoes – boil them and then divide into two batches (one with dairy, one without).

VEGAN WHIPPED CHEESE & POMEGRANATE CROSTINI

COURTESY OF CROWDED KITCHEN

TIME: 20 MINUTES.

YIELD: 15-20 CROSTINI. DIET: VEGAN.

These easy and elegant vegan whipped cheese and pomegranate crostini are topped with persimmon, mint and homemade dairyfree whipped cheese. They're the perfect autumn and holiday appetizer. Time-saving tip:  Make whipped feta up to a day ahead of time and store in an airtight container in the refrigerator.

INGREDIENTS

• 1 7-oz container dairy free cream cheese

• 1 7-oz container dairy free feta

• 2 Tbsp olive oil

• 1 Tbsp maple syrup or agave

• 1 tsp freshly squeezed lemon juice

• ½ tsp sea salt

• ½ tsp garlic powder

• ½ tsp onion powder

• Pepper to taste

• 1-1½ Tbsp mint, very finely

INSTRUCTIONS

1. Preheat oven to 375°F.

chopped, plus more for garnish

• 1 baguette or other crusty white bread cut into rounds on the bias

• Olive oil for brushing

• 1-2 persimmons, sliced into rounds and then cut in half

• Pomegranate seeds from 1 fruit

• Chopped nuts of choice

• Salt

• Pepper

2. In a high-speed blender or food processor, blend all of the ingredients except for the mint. When the mixture is blended and creamy, use a spatula to scoop it into a bowl.  Stir in the desired amount of chopped mint.

3. Brush the bread slices on both sides with olive oil and lightly sprinkle with salt and pepper.  Toast until lightly browned, 7-10 minutes.

4. Top the crostini with whipped cheese, a slice of persimmon, pomegranate seeds, chopped nuts, more mint, a drizzle of olive oil and a light sprinkle of salt and pepper.

THE VILLAGE PEARL

The Franklin Oyster Bar & Eatery brings coastal charm home.

As summer gave way to crisp fall days in Franklin Village, a new gathering spot arrived. The Franklin Oyster Bar & Eatery — known simply as “The Franklin” — opened in June and is already drawing neighbors, families and visitors from all over, eager for fresh flavors in a storied setting.

Set in the heart of the village, The Franklin (thefranklinmi.com) occupies the beloved carriage house that once held the Franklin Grill. Built in 1848, the original red-brick building carries more than 175 years of history. Franklin’s past also also helped shape the concept. Many of the village’s first settlers came from New England, where oysters were a staple. By the mid-1800s, oysters were shipped to Detroit by rail and steamboat, soon woven into Michigan’s dining culture. Now, thanks to Detroit businessman Jay Farner, it’s been reborn as a warm, coastal-inspired restaurant that balances heritage with modern charm.

“I wanted to preserve the character of this site while making it fresh and welcoming,” says Farner, managing partner of Ronin

Capital Partners and Thyme & Place Hospitality and former Rocket CEO. “The charm of Charleston’s historic dining spaces and the sophistication of Napa Valley inspired us. The Franklin should feel like home, but elevated enough to celebrate life’s milestones.”

Farner purchased the property in 2024 and launched the restoration through Thyme & Place Hospitality, Ronin Capital Partners’ new hospitality division.

“I’ve lived in this area most of my life. My dad and I used to drive through Franklin, and he’d always say how special it is,” Farner says. “I hope The Franklin becomes that place people remember — where they celebrated an anniversary or an engagement, or just shared a great night with friends.”

The Charleston influence is clear in the design, led by Nicole McGrail, Thyme and Place’s chief marketing officer and head of design, with help from interior- and event-designer Justyna Payne.

“Charleston is known for elegance, but also for warmth and hospitality,” McGrail says. “We wanted The Franklin to capture

that same spirit. The textures, colors and lighting are coastal yet timeless — inviting, but with polish.”

The interiors pair soft neutral tones with natural wood and coastal accents, complementing the building’s historic bones. The main dining room glows with layered lighting that shifts from lively brunch to intimate dinner. Upstairs, the mood softens for quieter, more refined dining.

“Every space needed to feel intentional,” McGrail says. “Guests should walk in and feel both transported and at home.”

Executive Chef Nick Geftos leaned into the New England inspired legacy.

“The raw bar is a highlight, but the menu goes beyond oysters,” says Geftos, who also leads the kitchen at BESA Detroit, another Thyme and Place eatery helmed by Mario Camaj (his other projects include Tallulah and Zana, both in Birmingham). “Guests will find a wide range of fresh seafood, along with steaks and a fantastic burger. It’s about celebrating the familiar while encouraging people to try something new.”

Weekend brunch has become a fast favorite. Think breakfast classics alongside what Geftos calls “an endless stream of Mimosas, Bloody Marys and cocktails of your choice.” For many, brunch at The Franklin is now a fall ritual after the cider mill or a walk through Franklin’s tree-lined streets.

The Franklin seats about 100 guests. The main dining room is anchored by two vibrant bars — one mixing craft cocktails, the other serving oysters on ice. Upstairs, a cozy dining room doubles as event space, perfect for birthdays, anniversaries or small celebrations. There’s also a space called “The Nook” that offers a tucked-in retreat.

“The upstairs has already hosted private gatherings,” Farner says. “It’s exactly what we imagined — a space where people can mark life’s moments.”

Outdoors, the all-season pavilion and patio extend the experience. Blankets and heaters keep the space inviting deep into autumn, ideal for sipping wine and enjoying oysters beneath the fall colors.

For Farner, design and menus matter — but connection matters more.

“We wanted The Franklin to feel like a natural extension of the village,” he says.

Geftos agrees. “Restaurants are more than food — they’re about connection. It’s rewarding to see people making this space their own. That’s what makes The Franklin special.”

With its restoration, thoughtful design and balance of history and innovation, The Franklin Oyster Bar & Eatery has already become a cornerstone of Franklin dining. Like the turning leaves, it signals something new and worth celebrating.

SWEET ADDITIONS NEXT DOOR

As part of The Franklin project, Farner also acquired the neighboring building right next door, which is now being reimagined as a grab-and-go café. The café will serve coffee, pastries, sandwiches, charcuterie and flatbreads, with a shared back patio connecting it to the main restaurant.

Award-winning pastry chef Christine Anschuetz will bring her talents to both spaces. Known for her creativity and precision, Anschuetz is curating a menu of pastries and bakery items that balance comfort with artistry.

“I’m so excited to be part of this project,” Anschuetz says. “We’ll be offering pastries that highlight seasonal flavors — think pumpkin, apple and warm spices for fall — along with year-round classics.”

DETROIT'S HIDDEN GEMS

Our food writer takes us on a tour of Downtown’s under-the- radar must-try eateries.

ARTICLE AND PHOTOGRAPHY BY JENNIFER LOVY

Growing up in the 1980s and ’90s, dining in Detroit was rare for us. Occasionally, we ventured to Greektown or celebrated a birthday at Carl’s Chop House. My parents would take us Downtown to catch a performance at the Fisher Theatre, but we never ate there. Our preshow meals were almost always at Howard Johnson’s in Southfield, a quick and convenient stop along the way.

Back then, I loved the fried clams at this now-shuttered restaurant. My culinary preferences have certainly evolved, and while I dislike the term “foodie,” it accurately describes my adult palate.

With the recent and rapid expansion of Detroit’s culinary scene, I have since made it a goal to visit the city’s newest and most celebrated restaurants. It’s exciting to see Detroit boast James Beard-nominated restaurants and chefs, and earn accolades in national publications. Last year, Conde Nast Traveler named Detroit one of its “Best Food Cities in the US.”

The best way to find these under-the-radar treasures is to ask people who live and work in the city.

A few of my favorite popular Detroit eateries are Marrow, Adelina, Grey Ghost Detroit, Le Supreme and Ottava Via. But lately, my focus has shifted. Instead of chasing down reservations at the hottest spots, I’ve been seeking out the city’s hidden gems.

The best way to find these under-the-radar treasures is to ask people who live and work in the city. This led me to a handful of places I consider essential Detroit dining. They aren’t flashy. In fact, my top three all share a common theme: they are longstanding, no-frills establishments serving excellent food at affordable prices. My only caveat is that you won’t find anything healthy on the menu. Still, it’s worth the caloric splurge.

1 EVIE’S TAMALES

3454 BAGLEY STREET, DETROIT, MI.

Evie’s has all the traditional items you’d expect at a Mexican restaurant. But, the tamales, wrapped in corn husks and packed with flavor, stand out for their authentic taste, variety, and freshness.

During my last visit, I chatted with the owner, Eugene Cooley (pictured on previous page), who shared the history of the 44-year-old restaurant. His grandmother, Evelyn, started Evie’s in Mexican Town before passing it down to his mother, who eventually turned it over to him.

Cooley’s pride in the restaurant and love of his work are apparent, and so is his connection to the community. His customers include early-morning patrons, mostly day laborers, coming in for a hearty breakfast beginning at 4 a.m. Other regulars include police, firefighters and border-patrol officers.

The staff is friendly, the décor is simple, the prices are low — and the tamales are off-thechart amazing.

2 DULY’S PLACE CONEY ISLAND. 5458 VERNOR HWY, DETROIT, MI.

Forget the longstanding Lafayette Coney Island vs. American Coney Island debate over who has the better coney. Duly’s is my pick for the best coney dog in Detroit.

There’s nothing fancy about this 24-hour, cash-only establishment. Walking through the doors of Duly’s feels like a trip back in time. Founded in 1921 by Greek immigrant George Dulyakis, this narrow diner is dominated by

a long counter lined with worn swivel stools. Strangers sit elbow-to-elbow, often striking up conversation while waiting for their food.

The decades-old menu board, fixed to the wall, lists diner staples such as sandwiches, burgers, hot dogs, chili, fries, wings, cheese sticks and an all-day breakfast menu at affordable prices.

Our coney dogs arrived quickly, nestled in warm, fresh buns and topped with perfectly spiced chili, chopped onions and yellow mustard. The best way to describe a Duly’s coney: cheap, simple and delicious.

22200 FENKELL AVE, DETROIT, MI.

Let me start off by saying fish and chips never piqued my interest until I ended up at Scotty Simpson’s on a restaurant tour.

This 75-year-old cash-only Detroit institution is known for its fish and chips, and one bite of the lightly battered cod will likely keep you coming back. The accompanying coleslaw and fries are average, but the combination of the fish, fries, slaw and, of course, tartar sauce, creates the perfect combination of comfort food. In addition to offering traditional American fare, Yelp and Trip Advisor list Scotty’s as the number-one place to go for frog legs.

Like Evie’s and Duly’s, Scotty Simpson’s screams old-fashioned charm. The wood-paneled walls are covered in photos, maritime memorabilia and mounted fish. The carpet, wood, vinyl chairs and unassuming tables are a throwback in time, adding to the old-school vibe. It’s another classic case of “never judge a book by its cover.”

Eat & Drink WHERE TO NOW

What’s new and noteworthy in Birmingham and beyond.

ARTICLE BY PATTI ZIELINSKI

So far, 2025 has been a banner year for new restaurants, cafés and sweet spots. From restaurateurs reimagining the supper club era to bold newcomers putting their own unique spins on flavors, Birmingham and the surrounding area has many exciting places to book tables.

Couples seeking an upscale date night can reserve seats at Wilder’s (458 N. Old Woodward Ave. shown opposite and on this page), which channels the swinging supper clubs and the golden age of East Coast steakhouses, or Big Rock Italian Chop House (245 S. Eton St.), which serves seafood towers, handmade pastas, cocktails and USDA prime steaks in the historic Grand Trunk Western Railroad Depot. Big Rock also offers a private cigar club and lounge.

Another anticipated arrival is the rooftop restaurant at the RH Gallery (100 S. Old Woodward Ave.). Scheduled to open in October, the rooftop restaurant joins a portfolio of RH restaurants nationwide that offer carefully curated menus of timeless classics — and, of course, exquisite design as you’d expect from Restoration Hardware.

Invite friends to join you for unique takes on American classics and new tastes at Bell Bistro, which partners with local farmers and purveyors to supply the freshest produce, meats and seafood available. Signature dishes include the grass-fed beef Bell Bistro Burger and Langos, a Romanian favorite featuring light and crispy fried dough topped with seasoned sour cream, crumbled feta and garlic oil. It also offers a variety of vegetarian, vegan and gluten-free options.

Want international flavors? At Cafe Origins (163 W. Maple Rd.), Alexander Young, a James Beard award–winning chef, creates dishes that pay homage to many cultures that are inspired from his global travels.

This year also welcomed additions to breakfast, lunch and casual fare. Family-owned and operated Teuta (168 W. Maple Rd.) is a cozy breakfast and lunch spot populated with cheerful fresh flowers. La Pecora Nera (135 Pierce St.) creates hand-crafted traditional and unique Italian sandwiches, fresh salads and flavorful café offerings. Marrow (283 Hamilton Row) — known for its high-quality meats, cheeses and locally sourced goods and popular at farmers markets — now has

a brick-and-mortar shop where you can pick up charcuterie or specialty goods to take home or enjoy robust sandwiches and burgers on-site. And customers rave online that the House of Birmingham (653 S. Adams Rd.), has the “perfect vibe” for brunch and lunch.

In Franklin, Polly’s Café (32750 Franklin Rd.), adjacent to The Franklin Oyster Bar & Eatery, shares an outdoor patio and offers a café experience — think: pastries, sandwiches, salads, coffee and ice cream — as a casual complement to its elegant neighbor, which was also launched by Thyme and Place Hospitality this year (see “The Village Pearl” in this issue).

Home cooks, take note: The upscale Eton Market (221 N. Eton St.) offers thoughtfully curated fine wines, delicate cheeses, healthy snacks, craft beer, artisan coffee and gourmet deli provisions presented in a beautifully designed, welcoming space.

Got a sweet tooth? Bon Bon Bon (217 S. Old Woodward Ave.)

opened its newest whimsical chocolate shop, with decor inspired by the Birmingham 8 Theatre. Known for its artful bonbons — both classic and experimental in flavors — the shop notes it blends the French technique with “Detroit ingenuity.”

The Argentinian company Shock Artisanal Gelato (335 E. Maple Rd.) has chosen Birmingham for its U.S. expansion. Owner Ignacio Gerson, who also runs Detroit’s BARDA, makes every flavor in-house with no fillers or artificial colors. The name comes from the rapid “shock” deep-freeze process — “as soon as our gelato leaves the batch freezer, we rush it from +5°C to -40°C in under 10 minutes,” Gerson says — locking in flavor and creaminess. It offers more than 30 flavors, including vegan and dairy-free options.

Need more sweetness? This year also welcomed Yumii’s (205 E. Maple Rd.), which tempts mercilessly with its Instagram-ready menu of ice cream, matcha and donuts.

Stay fueled at DayCap Coffee Bar + Eatery (930 E. Maple Rd.)

CONTINUED >

— they’ll hook you up with a coffee, tea or signature latte to enjoy there or take on the run. While not “new,” we would be remiss if we did not note that Wine Spectator named Streetside Seafood (273 Pierce St.) and Eddie Merlot’s (37000 Woodward Ave., Bloomfield Hills) winners of its 2025 Restaurant Awards, which honor the world’s best restaurants for wine. Want another reason to book a table? Eddie Merlot’s Steaks Around the World menu, which explores the rich, regional flavors from France, Argentina, Italy and the U.S. with perfect wine pairings, is available through Nov. 3.

WHAT WE’RE WATCHING

The following restaurants are on the horizon: Street Beet (233 N. Old Woodward Ave.). This fall, Detroit’s cult-favorite vegan spot will be serving its plant-based takes on nostalgic fast-food favorites in Birmingham. Crunchywraps with walnut chorizo and crispy tofu. Plant-based smash burgers. Dairyfree milkshakes. Yes, please!

Supino Pizzeria will be dishing out Detroit’s favorite East Coast thin-crust artisan slices on Southfield Road at 13 Mile Road in Beverly Hills in early 2026.

At St Roger Abbey (215 N. Old Woodward Ave.), nuns make organic French pastries by hand.

Ali turned a magazine into community.

City Lifestyle isn’t just a publication — it’s a pulse. A rhythm of voices, neighbors, and stories woven together by someone who believes in the power of connection. As we expand, we’re looking for people ready to turn care into community. Are you ready to be that spark?

Birmingham City Lifestyle

Published by Ali

Loved by Birmingham

The Art of Lakeside Living

Now is the time to think about the waterfront home of your dreams.

ARTICLE BY SUSAN THWING

For many, owning a waterfront home in Michigan is the ultimate dream — a place where morning coffee comes with sunrise views and weekends stretch out across patios, piers and family gatherings by the water. For Brian Cotant, Head of Business Development at Falcon Custom Homes ( homesbyfalcon.com), helping families turn that dream into reality is more than a career: It’s a calling.

A former contractor and carpenter, Cotant quickly became a champion for Falcon Custom Homes’ unique approach to custom building. He knows that creating a home on the water is unlike any other project. With offices in Grand Rapids, Petoskey and Traverse City, Falcon’s focus is on Northern Michigan waterfront vacation homes, but builds all over the state.

“Now is the time to discover your waterfront property and start designing,” Cotant says. “That way, we’re ready for spring starts, and clients get the very best value for their investment.”

BEYOND BLUEPRINTS

What makes Falcon Custom Homes different is its lifestyle-first philosophy. Cotant doesn’t just ask what kind of house clients want — he asks why. Is the home meant to be a summer retreat? A year-round residence? A legacy property to pass on to the next generation?

“Waterfront living changes everything,” Cotant says. “You’ll have more friends and family visiting, so outdoor living spaces become essential. You’ll need room for water toys, storage, maybe a pool or a sprawling patio. We help families think about how they’ll truly use the home.”

This thoughtful approach ensures that no two Falcon Custom Homes are alike. Each design is tailored not just to the lot, but to the way a family envisions their life on the water.

THE FALCON EXPERIENCE

Falcon’s discovery process feels less like a real estate transaction and more like an adventure. Clients begin with a helicopter ride over Northern Michigan’s glittering shoreline, gaining a bird’s-eye view of potential sites. From there, they step aboard a private boat to see properties from the water’s edge before touring land by van and ending the day with dinner overlooking West Bay.

“It’s immersive,” Cotant says. “You’re not just picking a piece of land — you’re experiencing how life could feel there.”

Once a property is selected, Falcon brings together a handpicked team of architects, builders and designers.

“We believe in assembling the team up front,” Cotant notes. “That way the dream matches the budget, and the process is seamless from start to finish.”

HOMES THAT CAPTURE NATURE

Design trends on Michigan’s lakes lean toward modern architecture with clean lines and walls of glass that blur the boundary between indoors and outdoors.

“Michigan isn’t as sunny as other states, so maximizing natural light is huge,” Cotant says.

One Falcon project in Bay Harbor stands out in his mind: a sprawling modern ranch with 21-foot glass walls, spiral staircases and over 680 feet of frontage. Despite its size and drama, the home felt serene, thanks to its connection with the surrounding landscape.

“It captured panoramic views that felt like living art,” he says.

BUILDING A LEGACY

From the first aerial tour to the final chandelier installation, Falcon Custom Homes guides clients through a process that’s equal parts thoughtful and thrilling. But for Cotant, the real reward comes later, when families settle in and realize the home they built isn’t just a house, but a legacy.

“Waterfront property is special,” he says. “It’s about creating a lifestyle today and something lasting for the future. When our clients walk into their new home and it feels like it was always meant for them, that’s when we know we’ve succeeded.”

7 Tips for Buying Waterfront Property

1. Start Early The best time to shop for property is in the fall and winter. It gives you time to design through the colder months and be ready for a spring build.

2. Think Lifestyle, Not Just Lot Size How will you use the home? As a summer retreat? A year-round residence? A legacy for your family? Your lifestyle will drive decisions about outdoor spaces, storage, and even kitchen size.

3. Plan for Visitors Waterfront living attracts friends and family. Extra bedrooms, generous patios and plenty of entertaining space will keep everyone comfortable.

4. Don’t Forget the “Toy Box” From boats to paddleboards, waterfront life comes with gear. Factor in storage solutions — garages, boathouses or even dedicated “toy rooms.”

5. Embrace the View Modern design with floor-to-ceiling glass brings the outdoors in. Natural light and panoramic windows maximize the beauty of Michigan’s lakes and bays.

6. Build the Right Team Bring your builder, architect, designer and financial advisor together early. This ensures your dream is realistic, your budget is clear and your project runs smoothly.

7. Think Long-Term Are you building to sell in five years, or creating a forever family home? Having that clarity upfront helps guide every decision.

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THE SEASON’S BEST SANDWICHES

ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES

Stacked forFall

There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-tomake sandwiches strike the perfect balance between simple and sensational.

Glazed Pear & Chicken Sandwich

Honey

INGREDIENTS

• 3 oz goat cheese

• Fresh arugula

• ¼ cup caramelized onions

• 1 pear, thinly sliced

• Honey, to taste

• Butter for toasting the bread

• Rotisserie chicken breast thinly sliced

• Sourdough bread, buttered (optional)

INSTRUCTIONS

Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.

INGREDIENTS

• 1 grilled chicken breast

• 2 slices pepper jack cheese

• 2 slices cooked bacon

• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)

• A handful of fresh arugula

• 3–4 cherry tomatoes (halved)

• 1 tbsp garlic aioli

• 1 brioche bun (toasted)

INSTRUCTIONS

Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!

INGREDIENTS

• French bread loaf, halved lengthwise

• 2 cups cherry tomatoes

• 2 garlic cloves, minced

• ¼ cup olive oil

• 1 tsp thyme or rosemary

• Salt, pepper, chili flakes (optional)

• 8 oz fresh mozzarella, sliced

• 1 cup arugula

• 2–4 tbsp pesto (thinned with olive oil)

• Balsamic glaze

• Optional: 4 slices prosciutto

• Fresh basil

INSTRUCTIONS

Toss cherry tomatoes with olive oil, garlic, herbs, salt, and pepper. Roast at 375°F for 20–25 minutes until soft and caramelized. Brush bread with olive oil. Toast in the oven at 375°F for 5–7 minutes until crisp. Layer mozzarella slices on the toasted bread. Add fresh basil. Return to the oven for 3–5 minutes, just until melted. Optional: Top with roasted tomatoes, arugula, and prosciutto (if using). Drizzle with pesto and balsamic glaze.

Roasted Tomato & Mozzarella Caprese French Bread Savory Roast Beef with Horseradish Cream

INGREDIENTS

• 2 slices crusty bread (sourdough, ciabatta, French bread)

• 6 oz roast beef

• 2 slices provolone cheese

• 2 tbsp butter (for toasting)

• 2 ½ tbsp mayonnaise

• 1 tbsp horseradish sauce

• 1 tsp Dijon mustard

• Arugula

• Cherry tomato

• Caramelized onions

INSTRUCTIONS

Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.