Restaurants & Food

The Wolfgang Puck Grille in downtown's new MGM Grand Casino is one of the latest arrivals on the casino scene.

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

The most casual of the signature restaurants at the MGM Detroit Casino, this spot offers a contemporary menu in the hands of executive chef Marc Djozlija, who directs a staff of 58, turning out breakfast, lunch, and dinner, as well as room service for the hotel...

No relation to the Napa Valley spot, this is a rarity in that it’s open every day for all three meals...

Sushi chefs from downtown's Oslo have turned up in Royal Oak.

By any measure, what makes a restaurant successful is, first, the food. And then there is service and ambience. But success is very often also due to another ingredient: timelessness.

If you want to know who we are in metro Detroit — where we come from, what we look like, what we sound like when we talk — you might start by visiting some of our food markets.

A spinoff of the Neros at Caesar’s Palace in Las Vegas, the understated and sophisticated room at the Casino Windsor hotel brings USDA prime dry-aged steaks, outstanding rack of lamb, and upscale service to the south side of the river...

Something else may breed contempt, but it seems that wine breeds civility.

Andiamo Dearborn is one of the most attractive restaurants in metro Detroit. Not that it’s apparent from the outside. But once you pull into the entrance from Michigan Avenue and have been relieved of your car by a phalanx of valet parking attendants, you find yourself face to face with an energetic, engaging staff, and a place that puts a smile on your face.

When a restaurant closes, it’s rarely good news. But in the case of Moo Moo’s Organic Bistro, the shuttered doors on the little storefront in Grosse Pointe Park signal a big success.

High alcohol levels in wine are no longer an issue raised solely by effete wine writers and nostalgic whiners who would turn the clock back by dialing down the levels to where they were a decade ago.

The focus at Blake and Sandy Harte’s attractive spot is fresh saltwater fish and seafood, and the small restaurant is like a bit of Florida, from its sand-colored walls and woodwork to prints of ocean fish and seashell table decorations...

At The Whitney, they’ve thrown out seven Dumpsters of stuff, pulled up carpeting and replaced it, repainted rooms on the main floor, opened the doors and windows to let the dust out, dumped the drapes and curtains, and washed the windows.

The simple café/bar created by the husband/wife team of Francis and Kim Stanton (who resisted calling it a bistro) seats 100 in an L-shaped space...

Northville's placid Victorian image got a jolt last December when a new restaurant opened on Main Street in the gingerbread and lace-curtain town.

Fari (Mako) Sanatgar’s restaurant serves sushi and sashimi, as well as classic dishes such as chicken and salmon teriyaki, shrimp and vegetable tempura, and an array of noodle dishes and rice bowls (donburi) topped with a variety of meats, fish, or vegetables...

From Detroit to Windsor, these were the most delicious additions in 2005 to the Detroit-area dining scene.