Restaurants

At Butter Bear Shop, owner Amanda Saab will be serving baklava cheesecake

The space is an homage to Motor City

Here’s the 411 on who and what made it onto the list

After months of tasting, drinking, and deliberating, Hour Detroit’s editorial staff narrowed down the most delicious debuts of 2018 // Photographs by Joe Vaughn

Joe Giacomino and John Vermiglio of Grey Ghost and Second Best hit the right notes — twice

Candy Bar is a blushing blend of vintage and contemporary vibes // Photograph by EE Berger

And Michigan overall, for that matter

The build-your-own-taco joint will open this spring

Grey Ghost, Gold Cash Gold, and The Apparatus Room offer special menus for the holiday

A polished ambience and masterful dishes at downtown Detroit’s Prime + Proper, reimagine the ethos of the American steakhouse

Adachi brings a fresh Asian-inspired menu to a Birmingham landmark // Photographs by Joe Vaughn

Buddy’s Pizza is a quintessential food-chain landmark of the Motor City that’s been serving slices of cheesy heaven out of their Conant Street location in Detroit since 1946.

Royal Oak — it’s a city that offers boutique shopping, independent coffee shops, a number of Irish pubs, and five record stores. But one thing that the idyllic cityscape lacks is an upscale cocktail lounge; specifically one that sits on a rooftop.

Parks & Rec Diner offers a quiet and tasty escape

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

When owner Rafino Valentine opened his eponymous Ferndale distillery in 2007, he had a hard time selling anyone on the merits of small-batch booze. “No one knew what a distillery was,” he recalls.

I’ve been vegetarian my whole life. So have my parents. My younger brother. My aunts, uncles, and cousins. It’s usually one of the first things others learn about us.

Marrow — the fatty substance found in the bones of all living things — is gaining notoriety in the restaurant world as a delicacy, but my memories of it revolve around its daily existence at my grandmother’s table and her valiant efforts in trying to get me to eat it.

Chef Matt McGrail opens the restaurant and beer hall this week, to much anticipation

From kimchi to crispy ramen, and high balls to habchi, this Izakaya bar is worth waiting in line for