PLAUDITS

“Every time I travel to Michigan, I stop by Eve’s exquisite restaurant, which makes the long car ride all the more worth it. Eve’s unequivocally divine technique paired with seasonal foods creates the ideal balance of what makes a meal perfect. This cookbook is a testimony to her unfailing devotion to the delicious and all the consistently amazing stuff coming out of her kitchen like a summer storm.”

Mario Batali
Chef/Author

“Eve Aronoff is deeply committed to the Slow Food movement. She buys the freshest livliest ingredients from local, organic farmers and cooks with simplicity and spice”

Alice Waters
Chez Panisse

“Eve is a master at turning a meal into an experience that can never be forgotten. From the moment you sit down, to when you depart, Eve caresses all the senses. Everything that Eve does at her restaurant and writes in this book is sure to bring joy to those lucky enough to experience it.”

Patrick Martins
Founder, Slow Food USA

“Lucky for us, Aronoff has a strong imagination. Even when whitefish, which we feared might be bland, stands in for chorizo in one of her frita interpretations, it sings.”

Jennifer Day
Chicago Tribune

“If there’s one restaurant you won’t want to miss, it’s Frita Batidos, a Cuban restaurant in the heart of downtown Ann Arbor. The standout culinary experience.”

Intelligent Travel
National Geographic

“The food may not be traditionally Cuban, but paradoxically, the restaurant is entirely authentic, driven by the clarity of chef Eve Aronoff’s Latin-flavored vision”

Eve Hansen
Detroit Metro Times

“Frita Batidos represents Ann Arbor as”one of the most iconic college town food joints across North America. When it comes to food choices, UMichigan students are more than #blessed. Ann Arbor boasts a vibrant restaurant scene, with cuisines ranging from Korean to Mediterranean and everything in between. And yet, Frita Batidos and its Cuban-inspired street food manages to stand out from the rest, and has won the hearts of students and locals alike.”

Tarika Narain
Spoon University

“Frita Batidos, which opened on Dec.7 a year ago, is firing on all the current-trend cylinders, from the fast-casual, order-at- the-counter service style and the clean, modern decor to the Latin-linked flavors and value messaging. All have led to creating a following among both students and non-academes in its home of the University of Michigan.”

Ron Ruggless
Nation’s Restaurant News

“I’d heard that the menu was to be high-concept but simple fare, Cuban inspired but creatively interpreted. Yet I still wasn’t prepared for the novelty, spice, and even emotion this narrow space could radiate during its first cold Winter weeks… Intensive attention to detail has obviously gone into this ”fast-food” menu, and the ingredients are excellent.”

M.B. Lewis
Ann Arbor Observor

“For Eve, ‘contemporary cuisine’ means an imaginative drawing together of seasonings, ingredients and inspirations in intriguing combinations of new flavors and textures with flavors that you see as you taste.”

Durham’s Tracklements

“To find a good burger, see where students are eating. The Cuban-style spot is a college-town favorite.”

USA Today

“The “Beef Frita” is an amazing deal…Eve is passionately dedicated to high quality and locally sourced food. Her grass- fed beef comes from local butcher Bob Sparrow, who main- tains personal relationships with local farms….My God! This burger blew us away…the sweet chili mayo was spicy and sweet and complemented the beef beautifully. The brioche was a perfect foil, moist inside with crispy edges.”

Nick Roumel
Current Magazine

PRESS

USA Today – 10 Slow Food Restaurants That Are Sustainable and Scrumptious
Great Lakes, Great Taste (video)
National Geographic
USA Today – 10best: Awesome Burgers in America
AnnArbor.com
Ann Arbor Current
Chicago Tribune
Crain’s Detroit
Metro Times
Nation’s Restaurant News
New York Times
Spoon University

BLOGS

Eat It Detroit
Food Floozie
Hungry Dudes
Kitchen Chick
Meg.Goes.Nom.Nom
Munching In The Mitten 
Real Time Farms 
Winnie Jeng Photography