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
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
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
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
Modern American cuisine, new approaches to classic dishes, breathtaking 16th-floor views, and a Wine Spectator award-winning wine list ensure that MotorCity Casino Hotel’s AAA Four Diamond Award-winning restaurant will exceed your expectations. Reservations encouraged. Read more...
Favorite
The proprietors tout this Midtown spot as contemporary Midwestern steakhouse, although it won’t remind anyone of Carl’s Chop House. Oysters, not served with the traditional accompaniments, but with the bright-green relish of the Chicago-style hot dog, typify the creative approach on the bill of fare that also includes fried bologna and, natch, rib-eye and New York strip steaks. Brunch offers 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
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 popular Birmingham spot has an extraordinary amount of brasserie Euro feel and charm. The menu has several exceptional offerings, such as the specialty 10 ounces of 28-day dry-aged beef hamburger on brioche with Cabot cheddar and onions glazed with bourbon. The Detroit spinoff is worth it for the architecture, particularly the massive retractable glass roof at this hot spot, Read more...
