Favorite
The libation menu – categorized by spirit – is longer than the food menu but both food and drink are equally emphasized. The fare spans the globe with diverse flavors such as shrimp escabeche with lemongrass and cilantro as well as curry braised lamb. D daily. (Note: not wheelchair accessible.) Read more...
Favorite
This finer diner typifies funky Ferndale – with its tin ceiling, red-topped tables, and counter with swivel stools. Its menu offers sandwiches, salads, pastas, and omelets, which are served all day, along with old-fashioned milk shakes and root-beer floats. They call it blunch. The Red Flannel corned beef hash and Huevos Rancheros are two favorites. B, L & D Tue.-Sun. Read more...
Favorite
Hour Detroit’s 2016 Restaurant of the Year What sets Selden Standard apart is that it is moving Detroit into a new era in which upper-end dining with starched linen and tuxedoed waiters don’t hold much interest anymore. Chef Andy Hollyday, a 2015 and 2016 James Beard semifinalist, does farm-to-table scratch cooking with ideas borrowed from around the world, including French, Read more...
Favorite
Fiamma Grille is where family and friends come together for the enjoyment of sharing stories, pleasant conversation, good food, good drinks, and the love of life. A high-backed booth with a warm atmosphere is the perfect place to enjoy a wonderful bottle of wine from a nine-time Wine Spectator award-winning wine list. The seasonal, made-from-scratch menu features a great assortment Read more...
Favorite
The second location of this local distillery soars above the gastropub pack with well-done fare. Refined appetizers like mussels marinated in white wine and lemon and a caprese salad sit alongside typical selections like spinach artichoke dip and chicken wings. The signature burger is hefty but surprisingly not greasy. Craft cocktails utilize the house spirits, natch. Try the Rosemary’s Baby, Read more...
Favorite
The Fed is located in a former bank building that’s more than 100 years old. It has been completely renovated and is now a beautiful modern eatery; every detail was thought out in this gorgeous and inspiring space that’s eclectic and globally influenced, just like the menu. Ever-changing, just like the seasons, the menu – mindfully sourced from local farmers Read more...
Favorite
While much of the fare tends to the hearty side – the shepherd’s pie and short ribs are perfect examples of hard-core meat-and-potatoes eating – a lighter meal can easily be made of such dishes as the Santa Fe Chicken Salad or there delicious Veggie Sandwich stacked high with grilled vegetables. Wash it all down with their award winning beers. Read more...
Favorite
Chef/proprietor Mary Brady’s location in the Novi Town Center offers an intimate setting. Snappy and modern decor bring the kitchen and dining room together in a convivial way. Chef/partner Sharon Juergens’ menu offers the classic Brady burger, as well as such updated dishes as black-lentil salad, pork loin with bean and corn ragout, and Scottish salmon with toasted barley. L Read more...
Favorite
Chef Michael Symon’s signature restaurant at the Westin Book Cadillac Hotel offers meat as the focus, as underscored by the rotisserie slowly roasting what in the restaurant’s terminology is the beast of the day. suckling pig, baby lamb, or goat. There’s much more on the a la carte menu, including dry-aged steaks, veal, pork and venison chops, and lamb porterhouse. Read more...
Favorite
Some of the most creative cooking around is that of chef Paul Grosz in this townhouse in the shadow of the Fisher Building. Premium ingredients sell the dish, such as a charcuterie plate with country pate, beef short ribs braised in soy and honey, beef tenderloin, lamb chops, and for dessert, souffle of the day. L Wed.-Fri., D Tue.-Sun. Note: Read more...
Favorite
With decor inspired by upscale 20th century jazz bars, this addition to Ann Arbor brings the sophistication of a pleasant, edgy Chicago restaurant. Enjoy live jazz several nights a week and a menu of classic and experimental dishes. Try the charcuterie plate, with rillettes and headcheese all made inhouse, or the house-cured gravlax. D Tue.-Sun. Read more...
Favorite
Classy and comfortable, Bill’s has taken over the location where the celebrated Fox & Hounds Restaurant once stood. Drawing inspiration from the history of the neighborhood, Bill’s melds the classic atmosphere and food of a French bistro with an Italian trattoria and an American supper club – transposing the past seamlessly with the present. High-top booths and a lavish bar Read more...
Favorite
The dining room previously known as the Brookshire has been brought up to date. They’ve stripped away formality in favor of a casually comfortable setting. Seating arrangements include the big central bar, in front of the blazing pizza oven, at a communal table and conventional tables, as well as on the terrace overlooking Paint Creek Trail. The menu is equally Read more...
Favorite
Pulled pork and baby back ribs are joined by Thai fare for one of the more unusual menu partnerships around. Such dishes as cashew chicken, rice noodles with shrimp, and fresh rolls filled with vegetables and herbs offer an alternative to the meaty side. D Tues., L & D Wed.-Sat., D Sun. Read more...
Favorite
The simple menu offers burgers on brioche buns and interesting salads and sides, as well as entrees typified by wild-caught salmon, prime filet, and Greek-style lamb chops. L & D daily. Read more...
Favorite
The collaboration between chef Marc Djozlija and Dave Kwiatkowski of Sugar House gives new life to the second-floor space in the vintage Wright Kay building. Small plates – such as tuna tartare with pickled pears and wontons and pork tenderloin with goat cheese puree – are the focus. D Mon.-Sat. Br. Sun. Read more...
Favorite
The simple menu offers burgers on brioche buns and interesting salads and sides, as well as entrees typified by wild-caught salmon, prime filet, and Greek-style lamb chops. L & D daily. Read more...
