Ayse's Cafe's Ayse Uras, Torino Espresso & Bar's Noah Dorfman, and Dublin Fish & Chips' Bob Lenartowicz

Their stylish menus are enticing enough to attract a loyal clientele of discriminating diners, but no matter how expert they are, restaurant people like to take a break from their own kitchens for a taste of someone else’s cooking


> Turkish fare is the theme at Ayse's Cafe in Ann Arbor, but when chef/proprietor AYSE URAS takes time off, she and her husband often go for an all-American hamburger. “We like burgers at both Grange and Casey’s,” says Uras, who pretty much sticks to Ann Arbor restaurants. “Grange has a great cozy upstairs bar and we have been going to Casey’s for at least 15 years for both the burgers and chicken wings. Our favorite Saturday-morning family ritual is going to the downtown Farmer’s Market and grabbing breakfast at Zingerman’s Next Door Coffeehouse. They really have the best baked goods in town.” Other faves include Gratzi, “an Ann Arbor classic, as is ice cream at Kilwin’s and Washtenaw Dairy. My daughter Ebru, who also helps us at the restaurant, likes Logan and Pacific Rim for a fancier outing and Sabor Latino on Tuesday dollar-taco night.”  
> NOAH DORFMAN of Torino Espresso & Bar in Ferndale says he and his girlfriend, Michelle, love to experience dishes they can’t re-create at home. ”We’ve found that Michael Symon’s Roast always stands out,” he says. “We always have great servers who make us feel comfortable, and more importantly, are visibly passionate about food.” The couple’s favorites include the pork belly appetizer, lamb ragout, and pork-shank confit. “We generally share everything to ensure we each get a taste of all of the amazing flavors,” he says. ”And they know how to make some of the best crème brûlée around; it’s virtually impossible to skip it.”

> BOB LENARTOWICZ, who recently moved his Dublin Fish & Chips from Clinton Township to downtown Rochester’s Main Street, has a longtime favorite: Cedar Garden in St. Clair Shores. “The staff is very friendly and accommodating,” he says. Dishes he especially likes are Caesar tawook salad and the “always-fresh hummus and tabouli. Sometimes I opt for the kafta dinner topped off with a freshly squeezed lemonade  — no sugar in mine.”

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