The Franklin Grill & Pizzeria Biga

Restaurant veteran Molly Abraham noshes around town, tracking down some top spots


Published:

Biga Deal: House-made sausage, roasted onion, hot peppers, and mozzarella top the Red Pizza at Pizzeria Biga, Royal Oak. // Photograph by Joe Vaughn.

 

THE FRANKLIN GRILL & TAVERN

The quaint red structure in the historic Village of Franklin was once a buggy works and blacksmith shop. Where the blacksmith pounded the anvil is now an attractive restaurant, with a casual setting. And rather than going for a tea-room feeling, the sturdy menu in the hands of Executive Chef Tim Cikra offers such dishes as seared whitefish and scallops, grilled sturgeon, meatloaf, and Black Angus burgers, with locally grown vegetables and fresh herbs, some plucked from the garden patio. Small-town friendliness adds to the atmosphere.

32760 Franklin Rd., Franklin; 248- 865-6600, thefranklingrill.com. L & D Mon-Sat $20

(Note: The first floor is accessible but the second floor has a variance because of the historic nature of the building.)

 

PIZZERIA BIGA

Luciano Del Signore has a hit on his hands with his second Biga, this one sharing space with Cloverleaf Fine Wines in a former electric-power station beside the railroad tracks in downtown Royal Oak. The distinctive Neapolitan pizzas are by no means the only attraction. The menu includes small plates, cheeses and cured meats, fresh pastas, wood-roasted chicken, and fish in an airy room with a two-story ceiling and a completely open kitchen. In addition to 24 craft beers on tap, there’s a Cloverleaf-approved wine list. A deck perched just feet from the tracks offers additional seating.

711 S. Main St., Royal Oak; 248-544-2442, pizzeriabiga.com. L & D daily. $18


If you enjoy the monthly content in Hour Detroit, "Like" us on Facebook and/or follow us on Twitter for more frequent updates.

Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

All About the Zip Sauce

Food blogger and Instagram sensation, Seoung Lee, a.k.a. @chowdowndetroit, says Eddie’s Gourmet in Oak Park arguably makes the best in town

The Meat of the Matter

The latest West Village eatery, Marrow, carves a space for Detroit’s meat-eaters

Molly's Picks: Gogi Seoul Kitchen & Crispelli's Troy

Restaurant veteran Molly Abraham noshes around town, tracking down some top spots

Good for the Soul

Southern traditions get a healthier spin on Detroit’s east side

Main Review: SheWolf

Born in Detroit but inspired by Rome, SheWolf takes diners on a culinary journey
Edit Module
Edit ModuleShow Tags

Most Popular

  1. Under Wraps
    Lionel Perkins, senior project design engineer for camouflage at GM North America, unveils his...
  2. Heavyweight Estate
    Cadillac King Don Massey's property hits the market
  3. Machine Learning
    The next wave of artificial intelligence is making critical decisions in health care
  4. The Meat of the Matter
    The latest West Village eatery, Marrow, carves a space for Detroit’s meat-eaters
  5. Food Recipe: Middle Eastern Spiced Roasted Carrots
    The mother-daughter team behind recipe development site, Crowded Kitchen, cooks up mindful dishes...
  6. Metrics of Mary Jane Motoring
    Research in a modest lab at John R and Mack addresses questions about cannabis and driving and...
  7. Detroit’s Got Spirits
    Inside the local craft distillery boom from Ferndale to Ann Arbor and beyond
  8. Eating in Translation
    What happens when centuries-old vegetarian traditions are transported across oceans
  9. All About the Zip Sauce
    Food blogger and Instagram sensation, Seoung Lee, a.k.a. @chowdowndetroit, says Eddie’s Gourmet...
  10. Driver's Ed
    We’ve got auto questions, leading authorities have answers