Jeff over at Make Mine Potato recently reviewed this little gem of a place in Ferndale – an incredible diner called the Fly Trap. The menu is different than most diners in that it relies more on interesting combinations of food and presentation whereas other diners might concentrate more on portion size and slathering said portion with gravy, sauce, or whatever. I had the hot spiced beef brisket – an update of the classic Reuben. 
Thinly sliced beef, smoked Gouda, jalapeño mustard, and cabbage on grilled rye all work very well together and offer a much different experience than the same boring corned beef, sauerkraut, and Swiss. The familiarity of the Reuben is there, a feeling of “oh, I’ve had this before!” but the fresh cabbage and jalapeño mustard immediately subvert familiarity toward something special. The same could be said for the “Swat” sauce, a deliciously heated hot sauce that is chunkier than most, thus making it more substantive. I couldn’t place what pepper was used, but there was a nice smokiness followed by a potent punch – a solid hot sauce. Even the coffee is special – rich, creamy, and flavorful, a totally smooth cup that could easily be refilled 3 or 4 times a sitting. The fries, while totally decent, are, well, totally decent – nothing too tremendous, although they did become a nice transportation device for the hot sauce and side of jalapeño mustard.
With Heather nearing the end of the pregnancy, we try to assuage any need she may have. Tonight it was a need for a hot fudge sundae. Grosse Pointe has a village area that is rife with stores, coffeehouses, and restaurants. Also in the village is Sanders, a Detroit staple known primarily for their hot fudge and candy. Sanders closed down for many years. I remember going there every so often with my mother to grab one of their famous hot fudge cream puffs. The ritual of going out for ice cream is something to behold especially for children. Ice cream – good ice cream – is a treat and the event of going out to get it followed that. The Pecan Titan sundae was very nice. 
An amalgamation of hot fudge, caramel, vanilla ice cream, and roasted pecans, the sweetness of the ice cream, fudge, and caramel meshed well with the saltiness of the nuts. More importantly, the parlor was busy with a large family that spanned across multiple generations – grandpa sharing with dad who is sharing with kids. Traditions are important and in a year or two I will be sharing the tradition of Sanders hot fudge with my kid as well.
