La Dulce Detroit
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Creative partner and beverage director Dan McCarthy with a favorite, the Smoke Stack, consisting of Montelobos Mezcal, Drambuie, lime and prickly pear at La Dulce restaurant in the Crowne Plaza hotel in Detroit, Michigan on August 24, 2017.
Daniel Mears, The Detroit News
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The dining area at La Dulce restaurant in the Crowne Plaza hotel.
Daniel Mears, The Detroit News
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Head chef Hector Sanz shows seafood paella, consisting of Bomba rice, seafood stock and seafood.
Daniel Mears, The Detroit News
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Tuna Tataki consists of seared sushi grade tuna, ajo blanco sauce and wasabi tobiko.
Daniel Mears, The Detroit News
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A Blackberry Way cocktail blends Courvoisier cognac, lemon, blackberries, Benedictine and Patron Orange.
Daniel Mears, The Detroit News
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Pulpo A Feira features Spanish octopus, red skin potatoes, Spanish hot paprika and olive oil.
Daniel Mears, The Detroit News
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A larger table in the dining area of La Dulce restaurant in the Crowne Plaza hotel.
Daniel Mears, The Detroit News
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A Rose and Cucumber gin and housemade tonic blends Hendricks, rose and cucumber.
Daniel Mears, The Detroit News
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Dining area at La Dulce restaurant in the Crowne Plaza hotel.
Daniel Mears, The Detroit News
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The bar area of La Dulce restaurant in the Crowne Plaza hotel.
Daniel Mears, The Detroit News
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The Word cocktail, consisting of Long Road Aquavit, Luxardo Amaretto, lemon and Peychaud's aperitivo.
Daniel Mears, The Detroit News
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Dining area with outdoor patio at La Dulce restaurant in the Crowne Plaza hotel in Detroit.
Daniel Mears, The Detroit News
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Creative partner and beverage director Dan McCarthy with a favorite, the Smoke Stack, consisting of Montelobos Mezcal, Drambuie, lime and prickly pear at La Dulce restaurant in the Crowne Plaza hotel in Detroit, Michigan on August 24, 2017.
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