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If anyone was built to feed people during a pandemic, it’s Phil Jones.
Not many chefs would know what to do with 100,000 pounds of cooked and diced chicken thighs, let alone how to get it to people in need safely and quickly, but Jones isn’t your average chef.
That’s why the three semi-truckloads of chicken ended up in his possession last spring as COVID-19 snarled supply chains and imperiled distribution efforts to the food insecure.
“Just another day in the D,” Jones wrote me in a text message then, nonchalantly describing the enormous donation from a Canadian food processor.
The paper honors food fighters. Chef Phil Jones tops the list.
(Photo: Free Press video) The annual Free Press countdown of top local restaurants is scrapped, with the pandemic having effectively closed indoor dining for nearly half of the past year. In its place, outgoing restaurant critic Mark Kurlyandchik produced something more meaningful: A package of reports on food fighters or chefs and restaurateurs who used food to make a positive impact in their communities over the last year. Topping that list as chef of the year is Phil Jones, who has cooked at or helped open a bundle of popular Detroit eateries in the past two decades, including Fishbones, Rattlesnake Club, Beverly Hills Grill, Lola’s, COLORS and Zoup!.