On the

Line

This is where technique meets flavor, and where we explore the how and why behind what we cook. Inside On the Line, you’ll find industry spotlights from kitchens we admire—recipes, reflections, and behind-the-line snapshots that honor the people and practices shaping our plates. Join us for an ongoing conversation about craft, care, creativity, and culinary evolution, one dish at a time.

The latest

Featuring Grey Ghost

A Decade at the Table

Grey Ghost turns 10 — proving that discipline, comfort and craft still win in Detroit.

It’s an extraordinary accomplishment to see your restaurant turn 10. It’s even more remarkable when you risked opening it in a part of the city that was still taking shape.

Read More

articles
A Decade at the Table
Feature, On the Line
A Decade at the Table
Feature, On the Line

It’s an extraordinary accomplishment to see your restaurant turn 10. It’s even more remarkable when you risked opening it in a part of the city that was still taking shape.

Read more →
Feature, On the Line
Cooking With Embers
On the Line, Feature
Cooking With Embers
On the Line, Feature

I’ve done enough grilling in my life to know how quickly the flames can get out of hand. Flare-ups, excessive smoke and uncontrolled heat are not desirable — and a clear sign that your fire is getting away from you.

Read more →
On the Line, Feature
When the Cows Come Home
On the Line, Feature
When the Cows Come Home
On the Line, Feature

How Alpine Cooking Traditions Translate Naturally Into the Michigan kitchen of Alpino

Read more →
On the Line, Feature
From Pantry to Plate: The Story of Berkley’s Mongers’ Provisions & The Rind
On the Line
From Pantry to Plate: The Story of Berkley’s Mongers’ Provisions & The Rind
On the Line

Whenever I secure a reservation at The Rind in Berkley, I make sure to build in enough time to shop at Mongers’ Provisions first. Mongers’ is the specialty food store that inspired the restaurant, and once around is never enough to take it all in.

Read more →
On the Line
A Postcard, A Recipe and A Revelation
On the Line
A Postcard, A Recipe and A Revelation
On the Line

On a recent visit to the upscale modern Mexican restaurant in Detroit, I tasted and tasted, trying to determine which chilis created the subtle heat and smokiness? Where was the nuttiness coming from? A nut, seed or both? What makes it so textural and velvety that I want to pour it over everything from eggs to meat?

Read more →
On the Line
A Conversation with Jonathan Peregrino of JP Makes and Bakes
On the Line
A Conversation with Jonathan Peregrino of JP Makes and Bakes
On the Line

For as long as he can remember, Jonathan Peregrino wanted to do something culinary, but he wasn’t always sure what.

Read more →
On the Line
Two Metro Detroit Food Tours to Try
On the Line
Two Metro Detroit Food Tours to Try
On the Line

Would the epicure on your holiday list adore exploring a new place through food and wine or meeting with chefs, farmers, and artisans to taste local specialties?

Read more →
On the Line
A Conversation With Kate Williams of Lady of the House
On the Line
A Conversation With Kate Williams of Lady of the House
On the Line

When Kate Williams opened the Irish-influenced Lady of the House in 2017, it didn’t take long for her and the Corktown restaurant to garner accolades and national attention.

Read more →
On the Line