While Coneys and pizza are the best acclaimed Detroit food, the affair best argued about actuality is toum. This Lebanese garlic chrism is the accessory to aioli and allioli, and its architecture and personality are appropriately specific, differing, and well-guarded. Rarely alleged by its absolute name, it’s generally referred to as garlic sauce/dip/spread, or gruntingly, “garlic.” Omnipresent at Lebanese restaurants in busline Detroit, toum is slathered central shawarma, eaten a forkful at a time on meats, and broiled on beginning pitas. My accepted toum beloved is at new-school banger Kanun Grill, but the Best in Show year afterwards year is Beirut Bakery, area a blow of egg white turns it so aerial and bland that it becomes article afterpiece to mousse.
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