THE FRANKLIN GRILL & TAVERN
The quaint red structure in the historic Village of Franklin was once a buggy works and blacksmith shop. Where the blacksmith pounded the anvil is now an attractive restaurant, with a casual setting. And rather than going for a tea-room feeling, the sturdy menu in the hands of Executive Chef Tim Cikra offers such dishes as seared whitefish and scallops, grilled sturgeon, meatloaf, and Black Angus burgers, with locally grown vegetables and fresh herbs, some plucked from the garden patio. Small-town friendliness adds to the atmosphere.
32760 Franklin Rd., Franklin; 248- 865-6600, thefranklingrill.com. L & D Mon-Sat $20
(Note: The first floor is accessible but the second floor has a variance because of the historic nature of the building.)
Luciano Del Signore has a hit on his hands with his second Biga, this one sharing space with Cloverleaf Fine Wines in a former electric-power station beside the railroad tracks in downtown Royal Oak. The distinctive Neapolitan pizzas are by no means the only attraction. The menu includes small plates, cheeses and cured meats, fresh pastas, wood-roasted chicken, and fish in an airy room with a two-story ceiling and a completely open kitchen. In addition to 24 craft beers on tap, there’s a Cloverleaf-approved wine list. A deck perched just feet from the tracks offers additional seating.
711 S. Main St., Royal Oak; 248-544-2442, pizzeriabiga.com. L & D daily. $18