ST. CECE’S PUB
The hand-crafted space in Detroit’s historic Corktown that once was the Irish restaurant, Baile Corcaigh, has been reclaimed. St. Cece’s now offers seasonal fare from the scratch kitchen headed by Adam Verville. The contemporary menu includes burgers made with a house blend of beef cuts, vegetable stir-fries, and pan-fried trout. Baker Lynn Goedecke contributes breads and desserts. The dining room’s focal point is the quarry-stone fireplace inset with a rock from each of the 32 counties in Ireland, brought back from the Emerald Isle by the previous owners, Leo and Sharon Malinowski. 1426 Bagley, Detroit 313-962-2121; L & D Mon.-Sat., Br Sun. $14 H
STEELHOUSE TAVERN
What do people want these days? A casual atmosphere with high quality fare, and this spot in an obscure strip mall qualifies on both counts. Chef Jim Choranziak has a scratch kitchen preparing burgers, pizzas, steaks, and sandwiches from fresh ingredients, and adds a touch of flair. The bar focuses on craft beers and bourbons. The setting combines a softly lit dining room done up in reclaimed wood, brick, and antique fixtures with a convivial bar. Brought to us by the same folks who created Sterling’s Bistro, it’s a true gastropub. 1129 E. Long Lake Road, Troy; 248-817-2980. L & D daily $15 HST
Symbol: H Handicap accessible.
Note: Dollar amount is the average entree price
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