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

A Conversation With Kate Williams of Lady of the House

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. The Michigan native — who’d had stints in New York, Chicago, and Copenhagen, Denmark — was commended for her distinctive cooking, butchery, and style; the incorporation of local ingredients; and a no-waste kitchen.

articles
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.

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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?

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On the Line
A Conversation With Kate Williams of Lady of the House
On the Line, Feature
A Conversation With Kate Williams of Lady of the House
On the Line, Feature

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, Feature