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.

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Featuring Selden Standard

The Other Side of the Pass

Rustic Midtown restaurant Selden Standard has spent more than a decade in the spotlight of Detroit’s culinary scene. The acclaim has as much to do with the front of the house as the back.

I saw this in action during a recent evening when I observed a dinner shift with general manager Paul Fradeneck and the crew that makes Selden Standard run like a well-oiled machine.

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The Other Side of the Pass
On the Line, Feature
The Other Side of the Pass
On the Line, Feature

Rustic Midtown restaurant Selden Standard has spent more than a decade in the spotlight of Detroit’s culinary scene. The acclaim has as much to do with the front of the house as the back. 

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On the Line, Feature
Every Dish Has a Story
On the Line
Every Dish Has a Story
On the Line

How Chef Anthony Lombardo uses Medusa to explore Sicily's history, culture and traditions—one dish at a time.

I spent several days reading about Sicily before I met with chef/restauranteur Anthony Lombardo at Medusa. I wanted a better understanding of the island itself before our conversation.

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All Roads Lead to Champagne
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All Roads Lead to Champagne
On the Line

How a shared love of travel, curiosity and learning shaped one of metro Detroit’s most distinctive wine programs. There are many reasons why Champagne is one of the most complex wines in the world. 

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A Decade at the Table
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A Decade at the Table
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.

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Cooking With Embers
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Cooking With Embers
On the Line

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.

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When the Cows Come Home
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When the Cows Come Home
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How Alpine Cooking Traditions Translate Naturally Into the Michigan kitchen of Alpino

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From Pantry to Plate: The Story of Berkley’s Mongers’ Provisions & The Rind
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From Pantry to Plate: The Story of Berkley’s Mongers’ Provisions & The Rind
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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.

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A Postcard, A Recipe and A Revelation
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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?

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A Conversation with Jonathan Peregrino of JP Makes and Bakes
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A Conversation with Jonathan Peregrino of JP Makes and Bakes
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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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Two Metro Detroit Food Tours to Try
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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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