restaurants

The English translation of the French word "dessous' is "underneath."  That's where you'll find the one of Ann Arbor's newest downtown eateries. "dessous' occupies an underground space that used to house "Melange." The menu and the space itself have been transformed into an entirely new experience for patrons.  In this week's "creative:impact" on WEMU, you'll hear from co-owner Jay Mullick and consulting chef Eve Aronoff,  on the creative process in creating something entirely new. 

There is a lot to be gained from hands-on learning.  At Washtenaw Community College in Ann Arbor, there’s a program that combines learning and eating that area residents can also benefit from.

89.1 WEMU’S Lisa Barry takes you to the campus restaurant that serves as a training experience for culinary and hospitality students at WCC open to the public, but Hidden in Plain Sight…

An effective food system in the state’s prisons should go beyond just feeding prisoners.  That’s the message of some lawmakers in the state Senate.

Ann Arbor’s “foodie” enthusiasts are looking forward to the start of Restaurant Week on Sunday, January 14th and runs through the 19th.  57 restaurants will be participating in the twice-yearly event featuring one week of one-price dining.

89.1 WEMU’s Lisa Barry spoke with Maura Thomson, the executive director of the Ann Arbor Main Street Association, which organized the event.

Ever notice the volume level of music being played at a local restaurant or coffee shop?  There's an effort underway in Ann Arbor to reduce that noise level and make the city a quieter and more peaceful place. 

Many of us take time off this week between Christmas and New Year's to spend time with family.  But those who work in the restaurant industry are getting ready for a busy week.

Food safety became a huge concern when a man introduced hazardous chemicals to grocery stores in Washtenaw County in May.  In this week's "Issues of the Environment," WEMU's David Fair talks with Washtenaw County Environmental Health Director Kristen Schweighoefer about what to do if contaminated food becomes a serious problem.