Metro Times FLAVOR 2019 by Chava Communications

Why Detroit-style pizza is now taking over the world Hottest restaurants • Weed: It’s what’s for dinner

2019—2020 DINING GUIDE

Dishes from JINJI Korean Cuisine & Soju Bar at New Seoul Plaza

Seoul Food metrotimes.com

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D I N I N G

G U I D E

What’s New ..............................................................................................................................10 Metro Detroit’s dining scene continues to heat up — here are some of the newcomers you need to know | By MT Staff

Slices of Heaven .......................................................................................................... 16 The secret is out about Detroit-style pizza — is that a bad thing? | By Jerilyn Jordan

Flavor of the Week .............................................................................................. 24 What’s driving Michigan’s thirst for craft beer novelty? | By Mickey Lyons

In the Weeds........................................................................................................................28 Now that recreational marijuana is legal, expect cannabisinfused dining events — though there are still some legal kinks to work out | By Adam Woodhead

Get Your Game On .............................................................................................. 34 As esports gain popularity, restaurant gaming lounges are the new sports bars | By Faith Janet Coleman

The Vegan Robin Hood ...........................................................................38 How Chef Bee’s Sisters on a Roll aims to heal Detroit | By Skyler Murry

Restaurant Directory.................................................................................... 42 On the Cover: Dishes from JINJI Korean Cuisine & Soju Bar at New Seoul Plaza Photographed by Dontae Rockymore

Publisher Chris Keating Associate Publisher Jim Cohen

EDITORIAL Editor in Chief Lee DeVito Web Editor Sonia Khaleel Investigative Reporter Steve Neavling Contributors Faith Janet Coleman, Jerilyn Jordan, Mickey Lyons, Skyler Murry, Jane Slaughter, Adam Woodhead

ADVERTISING Associate Publisher Jim Cohen Regional Sales Director Danielle Smith-Elliott Senior Multimedia Account Executive Jeff Nutter

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Editorial: 313-202-8011 Advertising: 313-961-4060 Circulation: 313-202-8049 Got a story tip? editor@metrotimes.com The Detroit Metro Times is published every week by Euclid Media Group euclidmediagroup.com ©2019 Euclid Media Group

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SHOP WHERE YOUR BUSINESS MATTERS

Mount n Repair AFFORDABLE LUXURY

S I LV E R

JEWELRY

Mount n Repair NOT JUST SALESMEN

WE’RE THE JEWELER

METRO DETROIT’S LARGEST SELECTION OF STERLING SILVER JEWELRY 205 PIERCE ST | BIRMINGHAM | 248.647.8670 M O U N T N R E PA I R . C O M metrotimes.com | Flavor | 2019 GOLD & DIAMO NDS

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s ’ t a h W w e N Metro Detroit’s dining scene continues to heat up — here are some of the newcomers you need to know BY MT STAFF New Seoul Plaza 27566 Northwestern Hwy., Southfield; 248-996-8922; newseoulplaza.com After a year-long renovation, the Korean-themed New Seoul Plaza opened its doors in late 2018, with three distinct restaurants. Jinji serves up classic Korean comfort food like bibimbap, Daebak has got Korean barbecue, and Myomee trades in inventive, colorful desserts and coffee.

Peso Bar 2547 Bagley St., Detroit; 313-974-6197; pesobardetroit.com This Mexican bar and restaurant serves tortas, burritos, and more. The bar offers 20 different types of margaritas, as well as cantaritos and other cocktails. We concur with the spot’s neon sign: “Make tortas, not war.”

San Morello 1400 Woodward Ave., Detroit; 313-209-4700; sanmorello.com There are few chefs in town of Andrew Carmellini’s caliber, and Detroit’s new Shinola Hotel is lucky to have him. His skill is evident in a dish like the black shells puttanesca, with big, sweet pink shrimp and small rings of tender calamari. And his tartufi pizza is one of Detroit’s best pies, with a layer of black truffles spread across a blanket of fontina and parmigiano.

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New Seoul Plaza. | Dontae Rockymore

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Dumplings from Momo Cha at the Detroit Shipping Co. | Bridget Ekis

Saffron De Twah 636 Gratiot Ave., Detroit; 586-359-6138; saffrondetwah.com This Moroccan-American restaurant’s menu features lamb tagine bowls, hot chicken, and ras el hanout lamb ribs. What started as a carryout and delivery only joint has graduated to a brick-and-mortar space.

Zao Jun 6608 Telegraph Rd., Bloomfield Twp.; 248-949-9999; zaojunnewasian.com With Adachi, chef Lloyd Roberts brought upscale sushi to downtown Birmingham. Some of those dishes are featured at his new restaurant, Zao Jun, but the focus here is on “new Asian” dishes that are busy with complex sauces and flavor profiles — like the green papaya salad, braised short-rib bao buns, and branzino.

Grandma Bob’s 2135 Michigan Ave, Detroit; 313-315-3177; grandmabobs. com This is not your typical pizzeria. Grandma Bob’s serves atypical pies like the coney pizza and the taco pizza. Their dough is made from a blend of all-purpose white King Arthur flour, and the bar serves a range of beers and craft cocktails.

Antihero 231 W. Nine Mile Rd., Ferndale; 248-307-7383; antiheroferndale.com There’s a lot going on at Antihero, metro Detroit’s latest

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Japanese izakaya. It’s hip and swanky, with a menu with small plates and shareable dishes. But make no mistake — this is, at its core, a bar.

Balkan House 3028 Caniff St., Hamtramck; 313-262-6234 Though focused on Bosnian and Balkan cuisine, the dish at Balkan House that seems to be getting people talking the most is the döner kebab, a sandwich Turkish in origin that is wildly popular in northern European nations. The one served at Balkan House is served in a lepinja, the Balkans’ flatbread version of pita.

Mootz Pizzeria and Bar 1230 Library St., Detroit; 1230 Library St., Detroit; 313-2431230; mootzpizzeria.com This pizzeria is divided up into two components — a full-service dining room with a bar, and a small counter with slices for carryout. The big, floppy, thin-crust triangle slices are the closest you’ll get to New York-style here — and are perfect for soaking up booze after night of drinking at the nearby Belt alleyway.

PAO Detroit 114 W. Adams Ave., Detroit; 313-816-0000; paodetroit.com A modern experience inspired by classic Asian flavors. Dishes include king crab truffle gnocchi and a 48-hour lamb lollipop. Happy hour is from 4 p.m. to 6:30 p.m Monday through Friday.

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Zao Jun. | Tom Perkins

Ochre Bakery

Momo Cha

4884 Grand River Ave., Detroit; ochrebakery.com Specializing in small plates and sandwiches, Ochre Bakery is a cute new spot that’s perfect for a quick coffee, lunch bite, or a danish. Speaking of danishes, this bakery is one of the only in town with a laminating machine. The machine is able to fold multiple layers of butter within the dough, creating some of the flakiest danishes around.

Table No. 2 Restaurant

Cork and Gabel

18925 Livernois Ave., Detroit; 313-340-9550; tablenumber2.com Located on the Avenue of Fashion, this upscale restaurant’s menu features Lake Michigan walleye, crab legs, and grilled oysters Rockefeller. On Sundays, the restaurant has a brunchstyle buffet for $32.95.

Hazel, Ravines and Downtown 34977 Woodward Ave., Birmingham; 248-671-1714; hrd.kitchen Hazel, Ravines and Downtown’s menu is divided into three sections: Familiar, Well-Traveled, and Trending. Familiar food includes a wedge salad and a Caesar, pot roast, wings, chicken noodle soup, a pork chop, and a hunk of salmon. Well-Traveled goes mostly to Europe and Latin America. The Trending column is largely vegan or vegetarian, with a grain burger, cauliflower steak, and a vegetables-and-couscous bowl.

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474 Peterboro St., Detroit; 313-462-4973; detroitshippingcompany.com Located in the Detroit Shipping Company, this dumpling shop is operated by husband and wife Anjani Lama and Louisa Ainsworth. Lama, from Nepal, is the chef behind the place, and Momo Cha serves Nepalese dumplings and snacks. Everything is made from scratch and locally sourced.

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2415 Michigan Ave., Corktown; 313-638-2261; corkandgabel.com Cork and Gabel mixes Italian, Irish, and German cuisine — sometimes the combined in the same dish, like a chopped salad with Black Forest ham, sopressata and Dubliner cheese sticks; or arancini, which are Sicilian, stuffed with beef, lamb, and mashed potatoes, like a shepherd’s pie. Portions are hefty. Everything is from scratch except for a couple of breads.

Norma G’s 4628 E. Jefferson Ave., Detroit; 313-290-2938; normagscuisine.com Late last year, Trinidad-born Lester Gouvia opened the first new sit-down restaurant in this neighborhood in 30 years. The cuisine is Caribbean comfort food with some twists. More than a third of Trinidadians are of Indian heritage, and it shows: Trinidadian street food is represented by “doubles,” what Indians would call a samosa. Caribbean staples like jerk chicken and oxtail are featured on the menu. ❖

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Slices

A new spin on an old classic: The Peach Pit from Michigan & Trumbull features peaches, leeks, bacon jam, and honey drizzle. | Bridget Ekis

The secret is out about Detroit-style pizza — is that a bad thing? BY JERILYN JORDAN

rowing up in a suburb of Detroit, “Detroit-style pizza” was not a term we used to describe the layered, rectangular Jet’s Pizza pie with caramelized crust and block cheese baptized in tangy sweet tomato sauce. Instead, we just called it “Friday night,” as we — my father, step-mom, and step-siblings — frantically called dibs on one of the four coveted corner slices because those crispy, gooey pieces were as good as currency and both a source of joy and inner-familial contention. But as of the past few years, it’s become less of a geographically-specific treat — Detroit-style pizza has gone national.

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O F H E AV E N By now, the origin of Detroit-style pizza is relatively wellknown. It was Gus Guerra, owner of the former Buddy’s Rendezvous in Detroit, who gave his Sicilian pizza recipe a Motor City twist in 1946 by using steel automotive pans as the baking vessel to give the pie its crispy crust. Guerra eventually moved on to found another Detroit-style pizza joint with Cloverleaf, and other spots opened like Loui’s in Hazel Park, Shield’s and Niki’s in Detroit, and, much later, Jet’s in Sterling Heights. This was all decades before Vice would call Detroit-style “the best pizza you never had,” followed by Esquire magazine, which made the bold claim that our take on the beloved dish is “conquering America.” The rapid spread of Detroit-style pizza’s national takeover is giving Michigan expats a taste of home and, for the uninitiated, a taste of something new. Founding chef of St. Clair Shores’ Detroit Style Pizza Co., Shawn Randazzo, took home World Champion Pizza Maker during the 2012 iteration of the Interna-

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Como’s “Granny” with pepperoni, mushrooms, and caramelized onions.. |

Tom Perkins

tional Pizza Expo in Las Vegas. At the time of his victory, he and his Detroit-style slices were an island in a sea of Neapolitan and New York-style pies. Thankfully, for the nation’s taste buds, this is no longer the case. This year’s expo featured a plethora of Detroit inspired pizza, including Nick Franchi of Ohio-based Upper Crust Pizza, who took the top prize in the Pan Division for his Detroit Crunch Crust. It’s grown in such popularity, the massive expo now offers a Detroit-style pizza workshop. San Francisco has a Detroit-style pie via Square Guy Pies, a popular pop-up turned brick-and-mortar. In July, Portland scored a second Ranch location — a pizza hotspot that specializes in our famed pan pizza served with their in-house ranch dressing — while Washington D.C.’s Red Light restaurant has most recently changed up its menu to accommodate the addition of 10 varieties of Detroit-style pies, including a Coney-dog inspired concoction, replacing pepperoni with hot dog — topped with chili, white onions, and mustard, of course. But the trend isn’t just bubbling across the country — it’s having a moment here at home, too. In the past year, the Motor City’s OG Detroit-style pizza spots

have expanded. Buddy’s has announced national expansion, including its first downtown Detroit location, which is slated to open its doors later this year. Cloverleaf is set to add a Saint Clair Shores restaurant this year, marking the local franchise’s seventh location. And Shield’s opened its fourth location this past spring in Midtown. “Shield’s originated in Detroit, and you know years back when I think things got a little dicey downtown and things weren’t going well, a lot of those small pizzerias closed up,” says Norman Mourad, the owner of Shield’s Midtown spot. “With the resurgence of Detroit, we were just so excited to bring Shield’s back. We thought what better to showcase Detroit-style pizza on a university campus, especially with Wayne State students. We just thought it would be a great spot, across from the DIA, right next to the Detroit Public Library — the area, just the way it’s booming, we wanted to be a part of it.” Metro Detroit appears to be leaning into the tradition of Detroit-style pizza, while also turning it on its head with creative use of ingredients. Ferndale’s newly resurrected Como’s, which now operates with chef and restaurateur Zach Sklar at the helm, joins the ranks of Detroit-style pie-purveyors, offering a variety

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of non-traditional toppings, including kale, black garlic honey, and marinated tomatoes. And in Woodbridge, Pie-Sci Pizza specializes in a rotating selection of unconventional pizzas, like the Salami Kilpatrick (essentially a hoagie or grinder in pizza form, which was named by Metro Times as the best in the city) and the Sammy Samosa (which uses spiced red lentil, potatoes, peas, fried puff pastry dough, and a tamarind ketchup drizzle). Like most of Pie-Sci’s offerings, their pizza can be ordered round or Detroit-style. Then there’s Grandma Bob’s, which opened its doors in the spring. The Corktown pizzeria is the result of a partnership between restaurateur Dave Kwiatkoski and chef Matt Ziolkowski, who last ran Pepe Z’s in El Club before parting ways in 2017. Though they specialize in kooky Neapolitan-style pie, including a Taco Pizza, Grandma Bob’s has, on occasion, offered limited-edition Detroit-style pizza, according to their social media. But the neighborhood’s newest pizza pusher comes from a husband-and-wife duo whose Michigan & Trumbull pizzeria recently opened within the Fort Street Galley food hall earlier this summer. The food hall is but a temporary location for Kristen Calverley and Nathan Peck, both metro Detroit natives who first launched their Detroit-style concept under the same name in Pittsburgh in 2012. “The response has been overwhelmingly positive in Pittsburgh, people are disappointed to see us go,” Calverley says. “I think initially it was tough convincing people that the pizzas — particularly the signature caramelized cheese crust — was not ‘burnt,’ but eventually it caught on. I think it’s helped a lot that Detroit-style pizza is everywhere now and extremely on trend.” Calverley, a Royal Oak native, and Peck, who hails from Southgate, both grew up eating Jet’s, sheepishly admitting some shame in loving a chain restaurant, but holding it in high esteem due to sentimentality. They also enjoy a visit to Loui’s, both for its atmosphere and commitment to the traditional Detroit style. The choice to return home was not an easy one, and was sparked when the pair found themselves being sought out by a Detroit real estate developer looking to fill a vacant storefront in Corktown. She says the project “was not the right fit” but it got them thinking about bringing their Detroit-style pizza back to Detroit. It wasn’t until they found the location at 1441 W. Elizabeth St. that they knew the time to strike was now — just as so many others have seemed inclined to do. “I’m confident that our product is different enough that there’s a market for it,” Calverley says. “I think a lot of the Detroit-style ‘institutions’ are still not straying much from the traditional toppings and offerings, which absolutely has its place. But we’re really trying to do something a little bit different. Of course, it’s important to us that our pizza is still accessible, but we play with ingredients and flavor combinations we personally enjoy.” A point of pride for Calverley is in the Woodward White, a white pizza with mozzarella, baked ricotta, garlic oil, lemon zest, and red pepper flakes, while she says her husband enjoys the couple’s Bagley Chorizo, which boasts housemade chorizo, cilantro ranch, and pickled red onions. Everything is made in-house, Calverley says, including the dough, sausage, pickled veggies, and sauces — adding that her husband prides himself on the choice to opt for a more simple red sauce that puts the tomato center stage rather than a complex, and aimless, spice-heavy base. In recent months, local critics have suggested the Detroit restaurant boom is over, citing back-of-the-house burnout, inexperience, Darwinism, and the rapid increase of closers in both casual and fine-dining establishments, including the quick

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The Special from Buddy’s. |

Courtesy of Buddy’s

departure of two restaurants, Allenby and Pursue, both of which were located within the Fort Street Galley, where Michigan & Trumbull will operate out of until they open their Corktown location this fall. So what does this mean for Detroit-style pizza in Detroit? By our prediction, not a damn thing. There are countless people working hard to take our local delicacy to the next level and to make even more to make it. Just as some prefer putting a Jet’s pie down on the family dinner table on Friday nights versus artisanal slices as concocted by the area’s latest pizza scientist, there is room in the Detroit market of Detroit-style pizza for everyone to have a favorite. “I speak for Nate and I both, when I say that this has become a lifestyle for us, an obsession even,” Calverley says. “We’re constantly eating pizza and constantly trying to improve. We are so excited for the people of Detroit to try it, we’ve been working hard to make our hometown proud for the last two years.” ❖ Buddy’s

17125 Conant St., Detroit; 313892-9001; buddyspizza.com (multiple locations)

Cloverleaf

24443 Gratiot Ave., Eastpointe; 586-777-5391; cloverleaf-pizza. com (multiple locations)

Como’s

22812 Woodward Ave., Ferndale; 248-677-4439; comosrestaurant. com

Detroit Style Pizza Co.

28630 Harper Ave., St. Clair Shores; 586-445-2810; detroitstylepizza.co

Grandma Bob’s

2135 Michigan Ave., Detroit; 313315-3177; grandmabobs.com

Jet’s

jetspizza.com (multiple locations)

Loui’s

23141 Dequindre Rd., Hazel Park; 248-547-1711

Michigan & Trumbull (at Fort Street Galley) 160 W. Fort St., Detroit; 313-2300855; fortstreetgalley.org

Niki’s

735 Beaubien St., Detroit; 313961-4303; nikisdetroit.com

Pie-Sci Pizza

5163 Trumbull Ave., Detroit; 313818-0290; piescipizza.com

Shield’s

5057 Woodward Ave., Detroit; 313-262-6087; shieldspizza.com (multiple locations)

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What’s driving Michigan’s thirst for craft beer novelty?

dale, Brooks Brewing Company in Shelby Township opened a Ferndale satellite (22925 Woodward Ave., Ferndale; bbrewing. com). Just last week Smith & Co announced plans to open up another Midtown microbrewery on Selden Street. But the week before, industry favorite Cellerman’s in Hazel Park closed with much mourning. Michigan’s strength as a brewing state (it ranks fifth in craft breweries per capita and ninth in economic impact), combined with the last few years’ economic boom in Detroit, led to double-digit growth in the craft beer industry. From 2011 to 2018, the number of craft breweries statewide more than tripled, and Detroit’s restaurant boom saw a concurrent rise in craft beer options. The heady boom days of brewing are past, though, and as it enters its mature phase, the industry will likely see more course

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BY MICKEY LYONS

ohn Linardos has seen some things. When he opened Motor City Brewing Works in 1994 (470 W. Canfield St., Detroit; 313-832-2700; motorcitybeer.com), it was located in what was then known as the Cass Corridor, not Midtown — there were no artisanal candle stores or dog parks nearby. Back then, there were only a dozen or so brewers in the state, and they all helped each other out, swapping hops, borrowing barrels, and trading yeast. When he was able to persuade a bar owner to carry his kegs, it took a lot of work to convince them that anything other than a watered-down pale lager would sell. Years before the advent of grapefruit IPAs and peanut butter porters, brewing and selling beer in Detroit was a job for the few and hardy. It would take three more years for the state’s brewers to band together and throw a small festival in celebration of Michigan beer. That first year, around 30 brewers participated. This year, the annual Michigan Brewers Guild’s Summer Beer Festival, held July 26 and 27 — boasted more than 150 breweries serving 1,100 or so different options. There were plenty of off-the-wall flavors, including beers infused, dry-hopped, kettle-soured, barrel-aged, and agitated, in just about any combination you could ask for — and some you would never ask for. For Linardos and other area brewers, the novelty beer fad is “a natural expression of a brewer’s love of experimentation.” It’s also a warning sign. “We’ve hit a tipping point,” says Linardos, “and all the indicators are showing that we’re at a saturation of the market.” Tell that to the scads of new taprooms, microbreweries, and brewpubs cropping up all over town, though. In the same week that well-known Axle Brewing closed its Livernois Tap in Fern-

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corrections, especially in Michigan. That doesn’t necessarily mean that newer spots won’t succeed, says Bart Watson, chief economist for the national Brewers Association. “We’re starting to see some of the leading spots in the country (Portland, Oregon, for example) where openings and closings start to get closer together and the market starting to look more like restaurants, where new breweries open but they are balanced by closings,” Watson says. “It’s worth noting that the vast majority of new brewery openings are pretty small in production terms, so the number of breweries doesn’t necessarily shift the overall beer landscape that much.” There’s still room for the smaller bar, though, especially if the minds behind the project are industry veterans. Bo Holcomb has been brewing beer since 2000, in Germany and then as head brewer for Atwater. Just over two years ago, he and Laith Roumaya opened Fillmore 13 (7 N. Saginaw St., Pontiac; 248-9773972; fillmore13brewery.com). “You’ve got to be passionate or just crazy to do this,” says Holcomb. When asked about his forecast for the future, he’s not too concerned. “Pontiac’s had a rough go of it for the last decades, but we’re starting to see a great little scene here,” he says. Foot traffic is increasing, and Fillmore 13’s next-door neighbor Exferimentation Brewery (7 N. Saginaw St, Pontiac; 248-648-1377; exferimentationbrewing.com), along with area favorites like Rochester Mills up the road (400 Water St., Rochester; 248-650-5080; beercos.com), encourage visitors to stick around for a while. Like Linardos, Holcomb has seen plenty of changes in the industry. Speaking at the Summer Beer Festival in Ypsilanti, Holcomb told me that the festival is nearly unrecognizable compared to its earliest incarnations. “Back then, there were only a few of us,” he says. “We’ve got more beer now than we used to have customers.”

Michigan Brewers Guild’s Summer Beer Festival. | Jennifer Lyons

Both Holcomb and Linardos have noticed a troubling trend in consumers, though — what Holcomb calls the variety chasers. He tells me of a recent incident in which he delivered a half keg of Fillmore 13’s Apricot Belgian Ale to a local bar on a Friday. By Saturday morning, the keg was gone, so he swung by the bar to replace it. The bar’s manager didn’t want it, though, telling him that his customers weren’t interested in drinking the same thing again. They wanted something new. “People love your beer,” he explains, “but they don’t want to drink it again if there’s a newer option right there. People used to have a little bit of loyalty to a certain brewery, but it’s hard to be loyal to one brand or style when it keeps getting changed up.” As Linardos sees it, this pattern of novelty-seeking leads to a vicious cycle: brewers have to come up with increasingly wacky flavors and labels just to grab the fickle consumers’ attention, which leads to sensory overload, which leads to more hurried production times and a lack of long-term sustainability for the breweries chasing the novelty seekers. When distributors formerly counted on pumpkin beers showing up in October, he now sees them asking for it in August. “Who’s got ripe pumpkins in August?” he asks. “So now people are using canned pumpkins to keep up with the demands for pumpkin beer in August, because they have to chase all avenues of growth. We’ve hit a wall” as an industry, he says. “There’s only so many [consumer] dollars, so many resources. There’s going to be some cannibalization.” Linardos has kept the roster at Motor City Brewing Works on the steady side, declining to chase down outrageous flavors and sticking to his reputation as a neighborhood anchor. He’s also keeping the creative juices flowing with The Garage Project, founded recently with some friends. “It’s the ultimate answer to the ‘what’s new’ problem,” he says. Amateur and professional brewers from all over the country come for a brief

stay, bringing their recipes and working with local brewers to refine and produce one round of cans and kegs—and then the release is gone. No repeats, no do-overs. While there may be a slow-down in growth, Brewers Association economist Watson still sees plenty of hope for Detroit’s beer market. He explains, “the ‘critical mass’ also shifts over time. There is no way the 1980s beer market could have supported the number of breweries we have now. So even if we approach what feels like a mature market now, there could be more opportunities (or fewer) in the next five or ten years.” Brooks Brewing’s Ferndale manager, Mike Pierce, is banking on the former. “The hospitality industry has always been a difficult nut to crack. The brewery industry definitely isn’t any different,” he says. “It’s timing, it’s functionality, it’s enthusiasm, it’s drive, it’s staff, it’s product, it’s branding, it’s community, and sometimes it’s absolutely none of that.” Pierce sees plenty of room for one more Michigan brewery, so long as Brooks retains its commitment to family involvement and listening to the community around it. “It’s exciting to move and join the Ferndale community, but we’re still committed to our Shelby Township neighborhood too.” Breweries have, for a couple of decades now, been both the symptom and sometimes the cause of economic growth in industrial neighborhoods nationwide. And their meteoric rise contrasts sharply with the national economic retail and manufacturing trend of consolidation and conglomeration. A craft brewer like Motor City or Fillmore 13 plays a crucial role in the life of its neighborhood. The corner pub may have shifted what it serves in the last twenty years, but as Linardos says, “we didn’t build it in anticipation of 2019. We built it for our neighborhood and as a gathering place for us and our friends. Everything that’s happened since is because of that.” ❖ metrotimes.com

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Weed: It’s what’s for dinner. | Photos courtesy of Cloud Cups

Now that recreational marijuana is legal, expect cannabis-infused dining events — though there are still some legal kinks to work out BY ADAM WOODHEAD 28

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very few years, a food we were either unaware of or told was bad for us is rescued from the “don’t” list and given a new multimillion-dollar PR makeover: Red wine. Chia seeds. Dairy. Coconut oil. The other white meat. The incredible, edible egg. And now, our insatiable desire to find and conquer new gastronomic markets — and the fact that Michigan voted to legalize adult-use recreational marijuana in 2018 — has brought us here. Weed: It’s what’s for dinner. About three weeks after Prop 1 came into effect in late 2018, I investigated an “Infused Brunch” held in a secret location somewhere in Detroit, and presented by Magical Butter, a company that manufactures slow cookers designed to produce cannabis-infused butter and oil, for home recipes. The event hosts are a Washington, D.C.-based outfit called Cloud Cups, and a glance at their Instagram page reveals that they make THC- and CBDlaced Gelato, while hosting pop-up dinners like this all over the country. On the phone, Cloud Cups co-founder Galen Thomas gives a brief overview of the company’s history. He describes the project’s arc as a “social experiment that turned into a business.” He met chef Miya Pack while the two were working an event in the Hamptons for New Jersey’s Weekender Festival, and was particularly impressed by her waffle recipes. Their brunch event in Detroit featured a full “infused waffle bar” with mimosa, eggnog, and banana pudding flavors. Pack is a military veteran and graduate of Walnut Hill Restaurant School in Philadelphia who fell into the world of catering, but quickly became interested in experimental cooking. The third member of the collective is Sierra Georgia, who opened D.C.’s first Gelato truck in 2013. In 2017, she founded her own brand of the Italian dessert, Gelat’oh Brick & Mortar, after attending Carpigiani Gelato University in Bologna, Italy. She started out making cupcakes, but was drawn to the versatility of her new medium. “Anything you eat or drink, I can turn into Gelato,” she says. Turns out things you smoke can become Gelato, too. When I pull up to meet the Cloud Cups team at their rented Airbnb in Birmingham, I can smell something cooking from outside, and it isn’t waffles. They’re hosting a dinner as well as the brunch, and they have a lot of prep work to do. Washington, D.C., voted to legalize recreational cannabis use in 2014. But Thomas says that much like Michigan today, there are not yet dispensaries where recreational users can buy cannabis. (Michigan’s are expected to open early next year.) Instead, they rely on a “gifting” system; since it’s legal for an adult to give up to 2.5 oz. of marijuana or 15 grams of concentrate for free to another adult, some companies have begun to offer overpriced items — like, say, a $100 T-shirt — that just so happen to come with a gift of “free” weed. Thomas explains that he believes the legal defense for hosting cannabis pop-up dinners follows the same logic: a guest pays for the cost of food, labor, space rental, and other administrative costs. The cannabis, however, is simply gifted.

Cannabis-infused shrimp and grits.

Cloud Cups have recently acquired an interesting new business partner: a New York company called Weedskey, which makes THC-infused spirits. It’s a bold move, as alcoholic beverages containing THC are illegal under 2018 Michigan Public Act No. 346. Thomas says that dosage for the evening comes in at around 30mg of THC in the food, with another 15mg of THC in the drinks. This sounds like a lot — most people recommend a dose of around 10mg for less dedicated smokers, and as low as 5mg for the very inexperienced or first-time users. But Thomas says that they use CBD-infused dishes — that’s a non-psychoactive component of marijuana, touted for its healing properties — at their events to mitigate the effects of too much THC. They’ve had good results from their CBD Gelato outside the dinners as well — Thomas’s aunt, a retired police officer from the narcotics division, said it relieved her chronic back pain of 20 some years. When I set out to cover this event, I had a clear idea of what not to do: the 2008 BBC documentary Should I Smoke Dope? in which journalist Nicky Taylor works in an Amsterdam Coffee Shop for a month, ignores the owner’s warning not to smoke too much her first time, and proceeds to freak out in her hotel room. After nearly an hour, Taylor’s only real conclusion is “not for me,” and the camera closes on her drinking a glass of white wine. I’m disappointed to report that this is more or less exactly what happened to me.

New York-based Weedskey makes THC-infused spirits.

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At the secret dinner event space in Eastern Market, that familiar smell from the team’s Airbnb is once again present outside, and a single Detroit police SUV is parked on Russell St. Upstairs, a large banquet table sits in the middle of the room, with 20 seats in total. Cloud Cups have hired a videographer to document the evening, who has come up from Atlanta, and blows large vape clouds while filming swooping shots of the dining table on a gyro-balanced camera. A server from D.C. introduces herself — she’s worked the last four events with Cloud Cups and says this setup is one of the most impressive to date. Georgia is behind the bar, and pours the house mimosa — a cold-pressed juice infused with a cannabis tincture and topped up with sparkling wine. For the cannabis, they’ve chosen a variety called Snowman, which is a sativa-dominant hybrid strain. Thomas explains that they try not to use Indica varieties, known for their more sedating effect. “We don’t want to put anyone to sleep,” he says. The mimosa has a big skunky taste up front, dominated by flavor profile that is unmistakably weed-heavy. But in the middle of the mouth, the clean, fresh flavors of the cold-pressed juice come through, and the dry effervescence of the bubbles scrub your palate clean. It is delicious. Less than an hour into the event, Georgia is holding court behind the bar. About 10 guests are crowded around her, sipping their green mimosas. The house cocktail for the evening is sweet tea and bourbon. Yes, it is also cannabis-infused. Everything tonight has weed in it, I’m told repeatedly. When we first RSVP’d for the event, we were asked to choose an entrée — a choice of fried chicken, braised turkey wing, fried whiting, or braised beef rib. It turns out my two dining partners couldn’t join me this evening, and I don’t want to waste anything. After all, I’m here to check out the food — so naturally, I volunteer to eat their portions. Shortly after I finish the mimosa, I’m poured about two ounces each of the Weedskey line of beverages — a 40 percent ABV brown liquor (“Oak Barrel Reserve”), a 13 percent vodka (“Premium Reposado Budka”), and a 13 percent Cabernet Sauvignon. The labels also give the THC content for each, but I can’t quite work out the numbers — the whiskey and Cab are listed as “25MG/7.34MG PS” and the Vodka as 200MG for the whole container. I’m tentative, but also feel like I need to try everything. For the story, of course. A couple minutes after I finish my mimosa, I start to feel something. Is this the alcohol, or the weed? I’m not sure. There are three different types of cornbread on the table — sweet potato, apple, and cheddar jalapeño. I nibble on each, and try my Weedskey flight. The bourbon tastes like bourbon. The Cabernet is sweet, but not unpleasant — I’m told it’s made from a dehydrated base. The “Budka” is similar — I can’t taste anything, and finish all three fairly quickly, against instructions. Right before dinner comes out, Chef Pack addresses the table. She talks about her Afro-Cuban and Caribbean parentage, and the influence in her cooking. “The bones are suckable and delicious. Do that,” she says. But over at my seat, I’m feeling a little too self-conscious to go full caveman. When my mixed-plate of short-rib, whiting, and chicken thigh arrives, I am definitely feeling my Weedskey flight and mimosa. The ladies across the table are laughing. Do I look high? Yes, they tell me. After about three hours, things are winding down. Someone knocks a chair over on the way to the bathroom. On the way out, a young couple from upstairs are now standing on the sidewalk. How are they feeling? “Wonderful,” the lady says. At 10:24 p.m. I get into my Uber, go home, and sleep for 10 hours. The next day at Om’s Dab House, a medical marijuana patient

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The crowd for a secret pop-up cannabis-infused event in Detroit.

club on the west side, Afternoon Delite hosts a public meet and greet with two Instagram stars from California. The young women with Instagram handles “Koala.puffss” and “macdizzle420” have more than 800,000 followers between them, and 700 people have RSVP’d for the event. Koala Puffs is 24, weighing just over 100 lbs, and regularly pulls stunts for Instagram like eating 500 to 1000mg of THC edibles in one sitting. Inside, the air is thick with smoke, and the mostly-young crowd line up to get their picture taken with the two, and receive a free “dab” — a high-powered concentrated form of smokable cannabis favored by self-styled connoisseurs and medical patients, who tend to develop higher tolerances. The owners of Afternoon Delite primarily make gummies and vape cartridges, and won first place in the edible category at the 2018 Midwest Cannabis Cup. They’re knowledgeable in multistate operations, and say that there is a potentially valid legal argument for the THC-infused beverages I tried at Cloud Cups’ event — they’ve been gifted, and as such are not bound by Act 346. But Ryan Jacque, an Attorney at Cannabis Licensing Law in Lansing, disagrees. “I don’t see a loophole related to gifting or personal use,” he says. “I think it’s a pretty blanket crime to have any sort of cannabis-infused beverage that has alcohol in it. If I was advising any client, I would say there’s no real exceptions to that rule.” It’s counterintuitive. Smoking weed is legal. Drinking alcohol is also legal. But putting them in the same container isn’t? At least for now, that seems to be the case. The intent, Jacque speculates, was to prevent a new commercial industry of THC-laden alcoholic drinks from advancing before lawmakers have a firm understanding of the potential consequences. Ben Rosman, CEO of Michigan’s first licensed cannabis-testing facility, PSI Labs in Ann Arbor, says he often sees policies that don’t match up to science. Aspergillus fungal spores are currently on the list of banned contaminants in cannabis edibles, but there’s an issue. Aspergillus is only hazardous if inhaled, and mainly for individuals with compromised immune systems. Until this is remedied, Michigan dispensaries will keep experiencing the product shortage they’ve seen in recent months from wave after wave of product recalls — some of which, Rosman says, is perfectly safe.

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For dessert, banana pudding waffles, topped with Nilla Wafer and Chessman cookies — and a dash of marijuana.

But some people in Michigan are concerned with the potential effect on public health. Dr. Donald Condit is an orthopedic surgeon based in Grand Rapids who urged people to vote no on Proposal 1 last November. He specifically points to the risk presented by edibles, and instances where children have been hospitalized after accidentally ingesting cannabis gummies. He is incredulous of many ideas taken for granted among cannabis users. I tell him that some people now regard sugar as a greater threat to our health than cannabis. “It’s a ridiculous comparison,” Condit says — people who eat too much sugar aren’t a risk to others on the road. But when asked if he thinks the medical community will ultimately be able to define and articulate what measured, responsible adult use might look like, he says he does. Condit thinks that the medical community fundamentally failed to adequately warn the public about the dangers of cannabis — understandable, perhaps, due to federal restrictions on cannabis research. So until cannabis is decriminalized on the federal level, the public is fumbling in the dark, probing boundaries much like those in the legal field. In July, Gov. Gretchen Whitmer signed a set of temporary emergency rules for recreational cannabis meant to address some issues unresolved by Prop. 1. The provisions allow for marijuana consumption lounges and consumption at special events, but do not allow lounges to serve food or alcohol. The state will begin taking event applications Nov. 1. Later, I ask a friend if they’d like to join me for a Cloud Cups brunch event. Initially, I get a suspicious sideways look. “I can’t eat food with weed in it,” they say, flatly. But on this occasion, I’ve made arrangements for Chef Pack to serve us a meal specially prepared without cannabis, so I can try and cover the event sober. The team is happy to accommodate us, and even has a term for these requests — what they refer to as a “grounded” meal.

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Back in the Eastern Market space, I look out the window at the purple Aretha Franklin mural on Market Street, and feel like she’s staring at me. Am I still feeling my collard greens from dinner? My dining partner and I are served “grounded” waffles with syrup and strawberries. Thomas addresses the room, wearing a Lions jersey. “Are you guys ready to get high?” he says. “I’m high right now.” He tells everyone the dosage, which is lower than last night, and I wonder if I had anything to do with it. The dishes today are around 2.5mg each, and the drinks are around 5. Everything today is served family style, including plates of rosemary steak, chicken and biscuits, gravy, and Pack’s signature banana pudding waffles, topped with Nilla Wafer and Chessmen cookies. They’ve even added a Michigan apple waffle as a special menu item. A “grounded” plate of shrimp and grits arrives, and we both agree that Chef Pack nails the flavors and textures in the dish, with a sharp red-pepper sauce cutting through the creamy, custard-like Parmesan grits. My dining partner comments on how good the THC-infused banana pudding waffles look, and I cave. What’s 2.5mg anyway? Immediately, I get it. This is what Thomas was talking about — pillowy, moist, and not too rich. The difference? That extra fat from the Magical Butter machine, no doubt. No point in stopping now. I help myself to fried chicken, biscuits, and gravy that’s herbaceous but without a hint of weed. I remember what Chef Pack told me back in Birmingham — cannabis is an herb, just like any other, and can be balanced in any dish. The group of ladies is singing along to Ja Rule, and I think it’s safe to say they’re enjoying themselves. I feel great, until I notice someone across the table is staring at me. Then I realize — I’m sitting in front of the TV set, and he’s watching the Lions game behind me. ❖

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G E T

Y O U R

As esports gain popularity, restaurant gaming lounges are the new sports bars

Game

O N

BY FAITH JANET COLEMAN

he phenomenon of “esports,” or the burgeoning industry of professional video gaming, has grown in popularity. According to market research firm Newzoo, esports generated $900 million in revenue last year, and by 2021 that figure is expected to exceed $1.5 billion. So it should perhaps come as no surprise that just as there are sports bars, metro Detroit now hosts a number of video game lounges. Here are some of our favorites.

LFG Royal Oak

617 S. Washington Ave., Royal Oak; 248-268-3894; lfgroyaloak.com As Royal Oak’s first-ever esports-orientated restaurant, LFG — short for lounge, food, and games — bills itself as a place where patrons can host tournaments, stream live esports games, and come together with other gamers. “The concept behind the lounge is an extension of playing video games in your parents’ basement,” says Nicholas Stramaglia, the owner of LFG. “Not everyone has a large area where they can invite friends over to hang out, or the money to put into a new game system or computer. I provide that location — a place where people can come, to use those things, without having to pay the large overhead. They can also have food served to them — without the burden of having to clean up afterward.” The restaurant lounge, which opened earlier this year, has 10 computer set-ups with common games installed and two couch console set-ups, with 60-inch TVs connected to Xbox, PlayStation, and Nintendo consoles. Stramaglia says he plans to build a community of gamers who want to socialize with other players. Possible events will include trivia nights, streaming events, and tournament viewing parties, similar to sports bar Super Bowl watch parties. If you aren’t into gaming systems, the lounge allows guests to bring in other

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Gamers face off at Royal Oak’s new LFG video game lounge. | Bridget Ekis

games, such as cards and board games. LFG also serves up food, including salads, subs, wraps, pizzas, and burgers. LFG’s playing fee is $8 per hour, per system. For example, if you have four people playing Mario Kart, that’s $8 per hour. But, if you have four people on four separate computers, that’s $8 per hour per person. LFG is home to Neutral Ground Detroit’s weekly tournament, which takes place on Mondays from 6 p.m. until close and is open to the public. There’s a $5 entry fee and a $10 tournament fee, which goes into the winners pot.

Ready Player One

407 E. Fort St., Detroit; 313-395-3300; rpodetroit.com Ready Player One is a basement arcade bar, serving beer and cocktails with a side of your favorite childhood arcade games. Almost everything on the menu is only $4, and happy hour is from 5 p.m. to 7 p.m. Monday through Friday. The bar has nine pinball machines, 30 arcade games, and a Nintendo 64 console for Mario Kart.

POP + Offworld

128 Cadillac Square, Detroit; 313-9619249; poppizzabar.com POP is a classic arcade with a full bar and pizzeria. It has 34 arcade and pinball |

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games, and is a community workspace for those who love electronic gaming.

High Score eSports

366 Hilton Rd., Ferndale; 248-4688000; highscoreesports.com High Score is an 1,800-square-foot social gaming venue where you can compete against other players or chill during an open play session. Non-alcoholic beverages are available for purchase but guests can also bring their own food or beverages (adult versions are welcomed).

Exferimentation Brewing Company

7 N. Saginaw St., Pontiac; 248-6481377; exferimentationbrewing.com At Exferimentation, you can enjoy a beer like an adult and play games like a kid. There’s no fee to play the collection of classic games, as long as you order a beer or food.

Punch Bowl Social

1331 Broadway St., Detroit; 313-7499738; punchbowlsocial.com Punch Bowl is stocked with a collective of music, food, games, and beverages. Here, you can play an arcade game, bowl, sing karaoke with your friends, or host a private event. Happy hour is from 3 p.m. to 6 p.m. Monday through Friday. ❖

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How Chef Bee’s Sisters on a Roll aims to heal Detroit

vegan

THE

ROBIN HOOD

BY SKYLER MURRY

or 38 days, Harriette Brown, sat in the hospital thinking she was going to die. Her mother had just passed away, and it seemed like, with her health declining, she might too. Hit with pneumonia, a steroid regimen that made her gain weight rapidly, and an onset of uncontrollable diabetes — at almost 500 pounds, if Brown were to leave the hospital, there was a possibility of her having a stroke or lapsing into a coma. Doctors decided she would need weight-loss surgery, but she would have to prove that she was changing her diet and lifestyle. Brown, also known as Chef Bee, had been cooking and feeding people for over 20 years — even changing up her recipes for people with diabetes and high blood pressure to help them recover their health, but nothing seemed to be working for her. “I told [the doctor] I heal people with food, but I can’t help myself,” Brown says. “I don’t know what to do.” After the surgery and committing to serve God however she

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could as long as she could get out of her hospital bed, Brown found solace in a vegan diet. It was helping to restore her health and turn her life around. Six years later, Harriette Brown, 51, has changed her life with a fork (and veggies). And she’s hoping to do the same for others with her mobile café, Sisters On a Roll. Brown wants to have her own food truck, which would help her feed more people in the city who don’t have access to free and healthy food; she says her truck would not only spread accessible veganism, but the flavor of love she incorporates into each dish she makes. Started in 2013, S.O.A.R. began as a result of Brown, post-surgery, helping a wheelchair-bound friend to her business class every day. When it came time for that friend, Sharon DuMas, founder of the global organization Full and Fabulous, to graduate from the class, the instructors asked Brown to be a part of the ceremony too. When the caterer had to cancel at the last minute, Brown jumped at the chance to prepare a meal for the class she came to be a part of.

Harriette Brown, aka â&#x20AC;&#x153;Chef Bee.â&#x20AC;? | Skyler Murry

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Her egg-roll bar and kool-aid pies were a hit. That night, DuMas also gifted Brown with the little green lady that would make up Sisters On a Roll’s logo. “She told me, ‘You should do this for a living,’” Brown says. “She gave me my green lady as a graduation present and set up a website for me. I decided to honor her with the name of my business. Sharon had become my family, my sister, and was one of the first people to support my efforts.” Food and cooking, though, had already long been a part of Chef Bee’s life. Growing up, Brown had always been domestic and nurturing, she says. When she would stay with her neighbors, as her mom worked long hours, her desire to take care of and cook for others only grew Above: One of Chef Bee’s salads. Below: Her cookbook for sale at Sisters on a Roll. | Skyler Murry as she watched her neighbors from different backgrounds and cultures prepare food in ways she had never seen before. on how they can make their tomor“Food has always followed row better?” Brown asks. “Because me,” Brown recalls. “It has been that’s what I want to do.” my comfort; it has been my sancPartnerships with places like tuary. It has been the gift that I Nosh Pit Detroit, one of the best give away — because it was given vegan restaurants and trucks in to me.” Detroit providing innovative and And since then, every Wedneshealthy dishes, however, have day and Saturday, Chef Bee serves helped Brown become the city’s food to the homeless. According own Robin Hood. to the United States Interagency Karen Kahn Schultz, one of the Council on Homelessness, an co-founders of Nosh Pit, was espeestimated 8,351 people expericially helpful in getting Brown to ence homelessness in Michigan put more value on her food. While as of 2018. Sisters On a Roll’s once working on the truck, Brown values lie in outreach ministry and priced her a la carte items all at $5. community service: Brown wants When Schultz suggested that people the people she’s been feeding her should pay more for her food and whole life to eat as good as anyone changed the prices to $9-15, Brown else would. And seeing what they sold out within 34 minutes. serve out of the Red Cross food “You can get good food anytrucks motivates her even more. where, but I put love in mine, and I “I hate the Red Cross food think that’s what they’re tasting to trucks,” Brown says shaking her make them pay that much for it,” head. “What they show on the Brown says. “But I’ll do what I need news is not what they give away to do to serve the same food I’m on the truck: green hotdogs, making for people with money for watery soup, one piece of fruit, and a whole bunch of goodies. those without.” That’s not helpful!” After her surgery, Brown knew that her mission would be to A food truck has always been a part of S.O.A.R.’s plan. The feed people and change their lives with food just as it had haphardest part has been expenses, though. Brown says she’s found a pened for her. truck that looks hopeful, but she doesn’t have the funding to pur“I can’t fight the government,” she says with a mischievous chase it. She says she hopes it would become a stream of income smile. “But what I can do is feed my people and keep them well that could be used as a way to serve the public better. for that day. I found my voice through food — it’s what gets me “Wouldn’t it be better to give them a healthy, nutritious meal up every day — and I want to share that with as many people as I that will hold them over for a minute and let them be able to take can.” ❖

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Directory R E S T A U R A N T

-320 COFFEE & CREAMERY, 474 Peterboro St., Detroit, 313-4624973, detroitshippingcompany. com 168 Asian Mart, 32393 John R Rd., Madison Heights, 248-616-1689, 168asianmarket.com

Adachi, 325 S. Old Woodward Ave., Birmingham, 248-540-5900, adachirestaurant.com

Amar Pizza, 12195 Joseph Campau Ave., Hamtramck, 313-366-0980, amarpizza.com

Ajishin, 42270 Grand River Ave., Novi, 248-380-9850, facebook.com/pages/ Ajishin/105878446120109

American Coney Island, 114 W. Lafayette Blvd., Detroit, 313-9617758, americanconeyisland.com

Al Ameer, 12710 W. Warren Ave., Dearborn, 313-582-8185, alameerrestaurant.com

2 Booli, Multiple locations, 2booli. com 220 Merrill, 220 E. Merrill St., Birmingham, 248-646-2220, 220restaurant.com

Al Chabab, 12930 W. Warren Ave., Dearborn, 313-582-2927 Albena, 1509 Broadway St., Detroit, albenadetroit.com

24 Seconds, 3071Twelve Mile Rd., Berkley, 248-336-0024, 24secondsbar.com

Ale Mary’s Beer Hall, 316 S. Main St., Royal Oak, 248-268-1939, alemarysbeer.com/royaloakmichigan

526 Main/Tequila Blue, 526 S. Main St., Royal Oak, 248-591-9000 7 Greens Detroit, 1222 Library St., Detroit, 313-964-9005, 7greens. com

Ali-Baba Shish Kabob, 3124 Caniff Ave., Hamtramck, 313-265-3701 Alley Taco, 418 W. Willis St., Detroit, 313-818-0067, alley-taco.business.site

A Serendipity Cakery, 1752 Eureka Rd., Wyandotte, 734-925-6238, cakedropsgalore.com

Amici’s Pizza, 3249Twelve Mile Rd., Berkley, 248-544-4100, amicispizza.com Amore da Roma, 3401 Riopelle St., Detroit, 313-831-5940, amoredaroma.com Andiamo Italia, 7096 E. 14 Mile Rd., Warren, 586-268-3200, andiamoitalia.com Anita’s Kitchen, 22651 Woodward Ave., Ferndale, 248-548-0680, anitaskitchenonline.com Antietam, 1428 Gratiot Ave., Detroit, 313-782-4378, antietamdetroit. com Antihero, 231 W Nine Mile Rd., Ferndale, 248-307-7383, antiheroferndale.com

Antojitos El Catracho, 4627 Vernor Hwy., Detroit, 313-784-9361, facebook.com/Antojitos-el-Catracho-531789700271840/ The Apparatus Room at Detroit Foundation Hotel, 250 W. Larned St., Detroit, 313-800-5600, detroitfoundationhotel.com/ apparatus-room Apple Fritter Donut Shop, 741 E. Nine Mile Rd., Ferndale, 248-5457295, facebook.com/fritterman Arbor Brewing Company, 114 E. Washington St., Ann Arbor, 734213-1393, arborbrewing.com Armando’s Mexican Restaurant, 4242 Vernor Hwy., Detroit, 313554-0666, mexicantown.com/ armandos Asian Corned Beef, Multiple locations, asiancornbeef.com Assaggi, 330 W. Nine Mile Rd., Ferndale, 248-584-3499, assaggibistro.com Assembly Line Buffet, 2901 Grand River Ave., Detroit, 866-782-9622, motorcitycasino.com/assemblyline.aspx Astoria Pastry Shop, Multiple locations, astoriapastryshop.com Asty Time Dominican Cuisine, 7340 McGraw Ave., Detroit, 313-2859390, astytime.com Athens Souvlaki, Multiple locations, athenssouvlaki.com Atwater in the Park, 1175 Lakepointe St., Grosse Pointe Park, 313-344-5104, atwaterbeer.com/ locations/atwater-in-the-park Avalon International Breads, Multiple locations, Detroit, 313-8320008, avalonbreads.net Aventura, 216 E. Washington St., Ann Arbor, 734-369-3153, aventuraannarbor.com Avery’s Tavern, 2086 Crooks Rd., Rochester Hills, 248-270-4030, averystavern.com Bacco, 29410 Northwestern Hwy, Southfield, 248-356-6600, baccoristorante.com

Fried chicken bao bun at Antihero. | Jay Jurma

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Boostan Cafe, 3470 Holbrook Ave., Hamtramck, 313-456-8100, boostancafehamtramck.com Boston’s, 15133 Hall Rd., Shelby Twp., 586-247-4992, bostons.com Brayz Hamburgers, 22941 Dequindre Rd., Hazel Park, 248-542-8878 Bread Basket Deli, Multiple Locations, , 734-677-7717, breadbasketdelis.com The Brewery on Hayes, 39950 Hayes Rd., Clinton CharterTwp., 586286-3020, thebreweryonhayes. com Bricks of Northville, 133 W Main St., Northville, 248-924-2135, bricksnorthville.com Brome Modern Eatery, 22062 Michigan Ave., Dearborn, 313-9965050, bromemoderneatery.com Brome Modern Eatery, 607 Shelby St #100, Detroit, 313-403-1200, bromemoderneatery.com Brooklyn Pizza, 111 Henrietta St., Birmingham, 248-258-6690, brooklynpizzaonline.com Brooklyn Street Local, 1266 Michigan Ave., Detroit, 313-262-6547, brooklynstreetlocal.com

Tacos from Brujo Tacos and Tapas. | Tom Perkins Bad Brad’s BBQ, Multiple locations, badbradsbbq.com Baker’s Keyboard Lounge, 20510 Livernois Ave., Detroit, 313-3456300, theofficialbakerskeyboardlounge.com Bakersfield, 3100 Woodward Ave., Detroit, 313-974-7040, bakersfieldtacos.com Bangkok 96, 2450 S.Telegraph Rd., Dearborn, 313-730-8161, bangkok96.com Bangkok 96 Street Food, 474 Peterboro St., Detroit, 313-462-4973, detroitshippingcompany.com Bangkok Cafe, 323 W. Nine Mile Rd., Ferndale, 248-548-5373 Barb’s Pasties and Pizza, 610 S. Main St., Clawson, 248-435-5250 Basement Burger Bar, Multiple locations, basementburgerbar.com Batch Brewing Company, 1400 Porter St., Detroit, 313-338-8008, batchbrewingcompany.com Bavarian Inn, 713 S. Main St., Frankenmuth, 9889-652-7200, bavarianinn.com BD’s Mongolian BBQ, Multiple locations, gomongo.com The Beach Tiki Bar & Boil, 142 E Walled Lake Dr, Walled Lake, 248669-3322, thebeachtikibar.com Beans & Cornbread, 29508 Northwestern Hwy., Southfield, 248208-1680, beanscornbread.com Bella Piatti, 167 Townsend St., Birmingham, 248-494-7110, bellapiattirestaurant.com

Bella’s Mexican Cuisine, 2303 Campbell St., Detroit, 313-4618657, facebook.com/pages/ category/Restaurant/Bellas-Mexican-Cuisine-351269091997278/ Berkley Common, 3087 12 Mile Rd., Berkley, 248-677-0795, berkleycommon.com Bert’s Marketplace, 2727 Russell St., Detroit, 313-567-2030, bertsentertainmentcomplex.com Beau’s, 4108 W. Maple Rd., Bloomfield Hills, 248-626-2630, beausbloomfield.com

Bistro Joe’s, 34244 Woodward Ave., Birmingham, 248-594-0984, bistrojoeskitchen.com Bistro Orleans, 8397 13 Mile Rd, Warren, 586-838-5444, bistrorleans01.wixsite.com

Brujo, 474 Peterboro St., Detroit, 630-709-5720, brujodetroit.com

Blake’s Ciderhouse and Winery, 17985 Armada Center Rd., Armada, 586-784-9463, blakeshardcider.com

Besa, 600 Woodward Ave., Detroit, 313-315-3000, besadetroit.com Beverly Hills Grill, 31471 Southfield Rd., Beverly Hills, 248-642-2355, beverlyhillsgrill.com

The Block, 3919 Woodward Ave., Detroit, 313-832-0892, theblockdet.com

Beyond Juice, Multiple locations, beyondjuicedetroit.com

Blue Nile, 545 W. Nine Mile Rd., 248547-6699, bluenilemi.com

Big Boy, Multiple locations, bigboy. com

Blufin Sushi, 18584 Mack Ave., Grosse Pointe Farms, 313-3320050, blufinsushi.com

Big Tommy’s Parthenon & Comedy Club, 40380 Grand River Ave., Novi, 248-615-2102, bigtommys. com

Brownie’s On The Lake, 24214 Jefferson Ave., St. Clair Shores, 586445-8080, browniesonthelake. com

Black Lotus, 1 E. 14 Mile Rd., Clawson, 248-577-1878, blacklotusbrewery.com

Blarney Stone Pub, 27253 Woodward Ave., Berkley, 248-541-1881, blarneystonepub.com

Big Rock Chophouse, 245 S. Eton St., Birmingham, 248-647-7774, bigrockchophouse.com

Brown Iron Brewhouse, 57695 Van Dyke Rd., Washington, 586-6973300, browniron.com

Bucci, 20217 Mack Ave., Grosse Pointe Woods, 313-882-1044, ristorantebucci.com Bucharest Grill, Multiple Locations, 313-965-3111, bucharestgrill.com Buddy’s Restaurant & Pizzeria, Multiple locations, buddyspizza.com The Butcher’s Grille & Market, 22713 Michigan Ave., Dearborn, 313-436-0055, thebutchersgrille. com Butter Run Saloon, 27626 Harper Ave., St. Clair Shores, 586-6752115, butterrun.com Cadieux Cafe, 4300 Cadieux Rd., 313-882-8560, cadieuxcafe.com

Bobcat Bonnie’s, 1800 Michigan Ave., Detroit, 313-962-1383, bobcatbonnies.com

Caesars Windsor, 377 Riverside Dr., Windsor, Ontario, 800-991-7777, caesars.com/caesars-windsor

Bolero Latin Cuisine, 51 W. Forest. St., Detroit, 313-800-5059, facebook.com/bolerodetroit

Bigalora Wood Fired Cucina, Mulitple locations, bigalora.com

Bon Bon Bon, Multiple locations, bonbonbon.com

Bistro 555, 1200 St. Antoine, Detroit, 313-309-7408, greektowncasino. com

Bona Sera, 200 W. Michigan Ave., Ypsilanti, 734-340-6335, bonaserarestaurant.com

Bistro 82, 401 S. Lafayette Ave., Royal Oak, 248-542-0082, bistro82. com

Boostan Cafe, 3470 Holbrook Ave., Hamtramck, 313-456-8100, boostancafehamtramck.com

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Cafe Cortina, 30715 W. 10 Mile Rd., Farmington Hills, 248-474-3033, cafecortina.com Cafe D’Mongo’s Speakeasy, 1439 Griswold St., Detroit, 313-9610000 Cafe Muse, 418 S. Washington Ave., Royal Oak, 248-544-4749, cafemuseroyaloak.com

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Cafe Succo, 600 N Old Woodward Ave., Birmingham, 248-385-5705, cafesucco.com Café Sushi, 1933 W. Maple Rd.,Troy, 248-280-1831 Cafe Zola, 112 W. Washington St., Ann Arbor, 734-769-2020, cafezola.com Calder Dairy, Multiple locations, calderdairy.com Camilia’s Mexican Grill, Multiple locations, cameliasmexicangrill. net Cantina Taqueria + Bar, 1140 S. University Ave., Ann Arbor, 734222-3715, cantinaannarbor.com Cantoro Italian Market, 15550 N. Haggerty Rd., Plymouth, 734420-1100, trattoria.cantoromarket.com Cardamom Restaurant, 1739 Plymouth Rd., Ann Arbor, 734-6622877, cardamoma2.com Cass Cafe, 4620 Cass Ave., Detroit, 313-831-1400, casscafe.com Catch 22 Bistro, 2430 PointeTremble Rd., Algonac, 810-794-4844, catch22bistro.net

Barbecue from Daebak Korean BBQ at New Seoul Plaza. | Tom Perkins

Caucus Club Detroit, 150 W. Congress St., Detroit, 313-965-4970, caucusclubdetroit.com

Crazy Gringo’s Mexican Cantina, 34802 S. Gratiot Ave., Clinton Twp., 586-213-1565, crazygringocantina.com

Christine’s Cuisine, 729 E. Nine Mile Rd., Ferndale, 248-584-3354, christinescuisineinc.com

Common Pub, 5440 Cass Ave., Detroit, 313-285-8849, commonpub.com

City Bakery, 3011 West Grand Blvd., Suite 115, Detroit, 313-315-3036, thecitybakery.com

Commonwealth, 300 Hamilton Row, Birmingham, 248-792-9766, gocommonwealth.com

CJ Barrymore’s, 21750 Hall Rd., ClintonTwp., 586-469-2800, cjbarrymores.com

Como’s, 22812 Woodward Ave., Suite 100, Ferndale, 248-6774439, comoesrestaurant.com

Culantro, 22939 Woodward Ave., Ferndale, 248-632-1055, culantroperu.com

CK Diggs, 2010 W. Auburn Rd., Rochester Hills, 248-853-6600, ckdiggs.com

Compari’s on the Park, 350 S. Main St., Plymouth, 734-416-0100, comparisdining.com

D’Amatos, 222 Sherman Dr., Royal Oak, 248-584-7400, damatos.com

The Charlevoix, 14927 Charlevoix St., Grosse Pointe Park, 313-4588448

Clarkston Union Bar & Kitchen, 54 S. Main St., Clarkston, 248-6206100, clarkstonunion.com

Coop Caribbean Chicken, 474 Peterboro St., Detroit, 313-462-4973, detroitshippingcompany.com

Dae Jang Keum, 2947 E Big Beaver,Troy, 248-509-7150, facebook.com/pages/Dae-JangKeum/778188185634564

Chartreuse Kitchen & Cocktails, 15 E. Kirby St., Detroit, 313-8183915, chartreusekc.com

Clawson Steak House, 56 S. Rochester Rd., Clawson, 248-5885788, clawsonsteakhouse.com

Coppercraft Distillery, 184 120th Ave., Holland, 616-796-8274, coppercraftdistillery.com

Daebak Korean BBQ, 27566 Northwestern Hwy., Southfield, 248996-8922, newseoulplaza.com

Checker Bar, 124 Cadillac Sq., Detroit, 313-961-9249, checkerbar.com

Cliff Bell’s, 2030 Park Ave., Detroit, 313-961-2543, cliffbells.com

Coppercraft Distillery, 340 Water St., Saugatuck, 616-796-8274, coppercraftdistillery.com

Dakota Inn Rathskeller, 17324 John R St., Detroit, 313-867-9722, dakota-inn.com

Cork and Gabel, 2415 Michigan Ave., Detroit, 313-638-2261, corkandgabel.com

Danny J’s, 7759 Auburn Rd., Utica, 586.991.0407, dannyjs.com

CAYA Smokehouse Grill, 1403 S. Commerce Rd., Wolverine Lake, 248-438-6741, cayagrill.com Cedarland, 13007 Warren Ave., Dearborn, 313-582-4849, cedarlandrestaurants.com Chao Zhou Restaurant, 31682 John R Rd., Madison Heights, 248-5886828, chaozhoumadisonheights. com

Clique, 1326 E. Jefferson Ave., Detroit, 313-259-0922, cliquerestaurant.restaurantwebexpert.com

Chef Greg’s Soul-N-The-Wall, 10009 Curtis St., Detroit, 313-861-0331, facebook.com/Chef-Gregs-SOULN-The-Wall-110399168997094

Cloverleaf Fine Wine & Craft Beer, 711 S. Main St., Royal Oak, 248357-0400, cloverleafwine.com

Chia Shiang, 2016 Packard St., Ann Arbor, 734-741-0778

Cloverleaf Pizza, Multiple locations, cloverleaf-pizza.com

Chicken Shack, Multiple locations, chickenshack.com Chili Mustard Onions, 3411 Brush St., Detroit

Coco Fairfields, 2959 12 Mile Rd., Berkley, 248-399-2626, cocofairfields.com

Chocolate Bar Cafe, 20737 Mack Ave., Grosse Pointe, 313-8812888, chocolatebar-cafe.com

Coliseum, 11300 E. Eight Mile Rd., Detroit, 313-527-6969, coliseum8mile.com

The Chop House, 322 S. Main St., Ann Arbor, 734-669-9977, thechophouserestaurant.com

Comet Burger, 207 S Main St., Royal Oak, 248-414-4567, facebook.com/Comet-Burgers-114211455276698

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Cork Wine Pub, 23810 Woodward Ave., Pleasant Ridge, 248-5442675, corkwinepub.org The Corner Grill, Bar + Game Room, 344 W. Nine Mile Rd., Ferndale, 248-291-5470, thecornerferndale. com Country Boy, 821 E. Nine Mile Rd., Hazel Park, 248-543-7080 Craft Work, 8047 Agnes St., Detroit, 313-469-0976, craftworkdetroit. com

Crispelli’s, Multiple locations, crispellis.com

Dave & Buster’s, 19375 Victor Parkway, Livonia, 734-452-4600, daveandbusters.com Dave & Buster’s, 45511 Park Ave., Utica, 586-930-1515, daveandbusters.com Dearborn Meat Market, 7721 Schaefer Rd., Dearborn, 313-581-8820, dearbornmeatmarket.com Detroit BBQ Company, 711 W. Eight Mile Rd., Ferndale, 586-855-9012, detbbq.com Detroit Fish House, 51195 Schoenherr Rd, Shelby CharterTownship, 586-739-5400, detroitfishhouse.com

Whatâ&#x20AC;&#x2122;s your Pleasure?

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Detroit Fleat, 1820 E. Nine Mile Rd., Ferndale, 248-607-7611, detroitfleat.com

Edo Ramen, 4313 W 13 Mile Rd., Royal Oak, 248-556-5775, edoramenmi.com

Flowers of Vietnam, 4430 Vernor Hwy., Detroit, 313-554-2085, flowersofvietnam.com

Detroit Institute of Bagels, 1236 Michigan Ave., Detroit, 313-4449342, detroitinstituteofbagels. com

El Asador Steakhouse, 1312 Springwells St., Detroit, 313-297-2360, elasadordetroit.com

The Fly Trap, 22950 Woodward Ave., Ferndale, 248-399-5150, theflytrapferndale.com

El Barzon, 3710 Junction St., Detroit, 313-894-2070, elbarzonrestaurant.com

Folk Detroit, 1701Trumbull Ave., Detroit, 313-290-5849, folkdetroit. com

El Charro, 3651 Rochester Rd.,Troy, 248-688-9642, elcharrousa.com

Ford’s Garage, 21367 Michigan Ave., Dearborn, 313-752-3673, fordsgarageusa.com

Detroit Shipping Company, 474 Peterboro St., Detroit, 313-4624973, detroitshippingcompany. com Detroit Street Filling Station, 300 Detroit St., Ann Arbor, 734-2242161, thelunchrooma2.com/ detroit-street-filling-station

El Taco Veloz, 4614 2nd Ave., Detroit, 313-315-3193 Elie’s Mediterranean Grill and Bar, 263 Pierce St., Birmingham, 248647-2420, eliesgrill.com

Detroit Taco Co., 304 N. Main St., Royal Oak, 248-542-1400, detroittaco.com

The Emory, 22700 Woodward Ave., Ferndale, theemoryferndale.com

Detroit Vegan Soul, 8029 Agnes St., Detroit, 313-649-2759, detroitvegansoul.com

Empire Kitchen & Cocktails, 3148 Woodward Ave., Detroit, 313-3153131, empirekitchenandcocktails. com

Diamond Jim Brady’s, 1214 S. Main St., Royal Oak, 248-306-1954, jimbradysdetroit.com

Ernie’s Market, 8500 Capital St., Oak Park, 248-541-9703

Diamond’s Steak & Seafood, Multiple locations, diamondssteak. com

Exodos, 528 Monroe, Detroit, 313962-1300, exodosrooftop.com Exotic Syran Deli & Bakeries, 1721 Upland Dr., Ann Arbor, 734-6654430, exoticbakeries.com

Dilla’s Delights, 242 John R St., Detroit, 313-346-3771 Dime Store, 719 Griswold St., Detroit, 313-962-9106, eatatdimestore.com

Famous Hamburger, Multiple locations, famoushamburger.com

District Market Detroit, 2645 Woodward Ave., Detroit, districtmarketdetroit.com

The Farmer’s Hand, 1701Trumbull Ave., Detroit, 313-377-8262, thefarmershand.com

Dos Locos Tacos, 10337 Joseph Campau Ave., Hamtramck, 313872-6838, doslocostacos.com

Farm Field Table, 1030 Woodward Heights Unit B, Ferndale, 248509-8555, farmfieldtable.com

Draught Horse Brewery, 57721 Grand River Ave., New Hudson, 248-617-3000, draughthorsebrewery.com

Farm Field Table, 15124 Kercheval Ave., farmfieldtable.com Fat Salmon Sushi, 11411 Joseph Campau Ave., Hamtramck, 313305-4347, facebook.com/fatsalmonhamtrack/

Driftwood Bar and Grill, 1103 E Lake Dr., Novi, 248-668-9005, driftwoodnovi.com Due Venti, 220 S. Main St., Clawson, 248-288-0220, dueventidining. com

Faustina’s Creole & Soulfood, 16155 Wyoming Ave., Detroit, 313-3978010, faustinasdetroit.weebly. com

Duggan’s, 31501 Woodward Ave., Royal Oak, 248-549-3659, dugganspub.com

Firebird Tavern, 419 Monroe St., Detroit, 313-782-4189, firebirdtavern.com

Duly’s Place, 5458 Vernor Hwy., Detroit, 313-554-3076

First Bite, 108 S. Main St., Ann Arbor, 734-369-4765, firstbitefoods.com

Dutch Girl Donuts, 19000 Woodward Ave., Detroit, 313-368-3020

Fishbone’s, 400 Monroe Ave., Detroit, 313-965-4600, fishbonesusa.com

E.G. Nick’s, 500 Forest Ave., Plymouth, 734-414-6400, egnicksdtp. com

Fishbone’s, 29244 Northwestern Hwy., Southfield, 248-351-2925, fishbonesusa.com

East Lake Chinese Restaurant, 5087 Rochester Rd.,Troy, 248-7409522,

Fishbone’s, 23722 Jefferson Ave., St. Clair Shores, 586-498-3000, fishbonesusa.com

Eatori Market, 1215 Griswold St., Detroit, 313-395-3030, eatorimarket.com

Flood’s Bar, 731 St. Antoine St., Detroit, 313-963-1090, floodsdetroit.com

Eclipse Burger, Multiple locations, eclipseburgers.com Eddie V’s, 2100 W. Big Beaver Rd., Troy, 248-649-7319, eddiev.com

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Forest Grill, 735 Forest Ave., Birmingham, 248-258-9400, forestbirmingham.com Fort Street Galley, 160 W Fort St., Detroit, 313-230-0855, fortstreetgalley.org Founders Brewing Co., 456 Charlotte St., Detroit, 313-335-3440, foundersbrewing.com Frita Batidos, 117 W. Washington St., Ann Arbor, 734-761-2882, fritabatidos.com Gandy Dancer, 401 Depot St., Ann Arbor, 734-769-0592, muer.com Garage Grill and Fuel Bar, 202 W Main St., Northville, 248-9243367, garagenorthville.com Garrido’s Bistro, 19605 Mack Ave., Grosse Pointe Woods, 313-4663042, garridosbistro.com

Grape Leaves, Multiple locations, grapeleavesrestaurant.com Gratzi, 326 S. Main St., Ann Arbor, 734-663-5555, gratzirestaurant. com The Great Baraboo Brewing, 35905 Utica Rd., ClintonTwp., 586-7927397, greatbaraboo.com The Greek, 535 Monroe Ave., Detroit, 313-209-6667 Green Dot Stables, 2200 W. Lafayette Blvd., Detroit, 313-962-5588, greendotstables.com Green Lantern, 15505 15 Mile Rd., ClintonTwp., 586-859-0500, greenlanternlounge.com Green Lantern, 28960 John R Rd., Madison Heights, 248-541-5439, greenlanternlounge.com Green Space Cafe, 215 W. Nine Mile Rd., Ferndale, 248-206-7510, greenspacecafe.com Grey Ghost Detroit, 47 Watson St., Detroit, 313-262-6534, greyghostdetroit.com H Mart, 2963 E Big Beaver Rd.,Troy, 248-689-2222, Hamido, 13251 W. Warren Ave., Dearborn, 313-582-0660, hamidorestaurant.com

Gather, 1454 Gratiot Ave., Detroit, 586-850-0205, gatherdetroit.com

Haymaker Public House, 203 E. Washington St., Ann Arbor, 734997-5399, haymakerpublichouse. com

Gator Jake’s Bar & Grill, 36863 Van Dyke Ave., Sterling Heights, 586983-3700

Hazel, Ravines and Downtown, 34977 Woodward Ave., Birmingham, 248-671-1714, hrd.kitchen

Giordano’s Pizza, 1224 Randolph St., Detroit, 313-752-0441, giordanos.com

Hennessey’s Pub + Kitchen, 42012 Hayes Rd., ClintonTwp., 586-2860008, clancysirishpub1.com

Giovanni’s, 330 Oakwood Blvd., Detroit, 313-841-0122, giovannisristorante.com

Henry Ford College Culinary Arts School, 5101 Evergreen Rd., Dearborn, 313-845-6390, culinary.hfcc.edu

Gold Cash Gold, 2100 Michigan Ave., Detroit, 313-242-0770, goldcashgolddetroit.com Golden Bowl, 22120 Coolidge Hwy., Oak Park, 248-398-5502, goldenbowlop.com Golden Fleece Restaurant, 525 Monroe St., Detroit, 313-9627093 Gran Castor, 2950 Rochester Rd, Troy, 248-278-7777, grancastor. com Grand Trunk Pub, 612 Woodward Ave., Detroit, 313-961-3043, grandtrunk.pub Granite City Food and Brewery, 100 Renaissance Center #1101, Detroit, 313-309-9120, gcfb.com Granite City Food and Brewery, 39603Traditions Dr., Northville, 248-662-3400, gcfb.com Granite City Food and Brewery, 699 W. Big Beaver Rd.,Troy, 248-5191040, gcfb.com

Hideout, 1110 W. 14 Mile Rd., Clawson, 248-435-2494, hideoutclawson.com Hill Seafood and Chophouse, 123 Kercheval Ave., Grosse Pointe Farms, 313-886-8101, thehillgrossepointe.com Hilton Road Cafe, 3150 Hilton Rd., Ferndale, 248-548-0008 Hippies Pizza, 121 E. 13 Mile Rd., Royal Oak, 248-733-1111, hippiespizza.com Honest John’s, 488 Selden St., Detroit, 313-832-5646, honestjohnsdetroit.com HopCat, 4265 Woodward Ave., Detroit, 313-769-8828, hopcat.com HopCat, 311 Maynard St., Ann Arbor, 734-436-2875, hopcat.com HopCat, 208 Fifth Ave., Royal Oak, 248-556-2202, hopcat.com

Kola Restaurant & Ultra Lounge, 32523 Northwestern Hwy., Farmington Hills, 248-932-5652, kolalounge.com Kona Grill, 30 E. Big Beaver Rd., Troy, 248-619-9060, konagrill. com Korea Palace, 34744 Dequindre Rd., Sterling Heights, 586-987-0500, koreapalacerestaurant.com Kosmo’s Late Nite Bopshop, 308 S. Ashley St., Ann Arbor, 734-3694767, facebook.com/kosmobop KouZina, 121 N. Main St., Royal Oak, 248-629-6500, gokouzina.com KouZina, 332 S. Main St., Ann Arbor, 734-997-5155, gokouzina.com Kruse and Muer, Multiple locations, kruseandmuerrestaurants.com Kuhnhenn Brewing Company, 36000 Groesbeck Hwy., Charter Twp of Clinton, 586-231-0249, more locations at kbrewery.com Kung Fu Noodle House, 31151 Dequindre Rd., Madison Heights, 248-268-2171, kungfunoodlehousemi.com Kuzzo’s Chicken & Waffles, 19345 Livernois Ave., Detroit, 313-8610229, kuzzoschickenandwaffles. com

Pancit Palabok at Isla. | Tom Perkins

Howe’s Bayou, 22848 Woodward Ave., Ferndale, 248-691-7145, howesbayouferndale.net

Imperial, 22828 Woodward Ave., Ferndale, 248-850-8060, imperialferndale.com

Hudson Café, 1241 Woodward Ave., Detroit, 313-237-1000, hudson-cafe.com

International Banquet Center, 400 Monroe St., Detroit, 313-9631400, internationalbanquets.com

Hungarian Rhapsody, 14315 Northline Rd., Southgate, 734-2839622, therhapsodyrestaurant. com

Inyo, 22871 Woodward Ave., Ferndale, 248-543-9500, inyorestaurant.com

Hunter House, 35075 Woodward Ave., Birmingham, 248-646-7121, hunterhousehamburgers.com Huron Room, 2547 Bagley Ave., Detroit, 313-265-3325, huronroom.com Hyde Park Prime Steakhouse, 201 S. Old Woodward Ave., Birmingham, 248-594-4369, hydeparkrestaurants.com Hygrade Deli, 3640 Michigan Ave., Detroit, 313-894-6620, hygradedeli.com i Luv Cheese, 40850 Van Dyke Ave., Sterling Heights, 586-722-7956, iluvcheese.net Iggy’s Eggies, 34 West Grand River Ave., Detroit, , iggyseggies.com Ima Noodles, 2015 Michigan Ave., Detroit, 313-502-5959, imanoodles.com Ima Noodles, 32203 John R Road, Madison Heights, 248-781-0131, imanoodles.com

Iridescence, 2901 Grand River Ave., Detroit, 313-237- 7711, motorcitycasino.com Irish Craft, 36759 Mound Rd., Sterling Heights, 586-264-9500, theirishcraft.com Iron Horse, 316 W. Fourth St., Royal Oak, 248-291-6313, facebook. com/ironhorsero Isla, 160 W. Fort St., Detroit, 313-2300855, fortstreetgalley.org J’s Penalty Box, 22726 Woodward Ave., Ferndale, 248-398-4070, jspenaltybox.com Jacoby’s German Biergarten, 624 Brush St., Detroit, 313-962-7067, jacobysbar.com The Jamaican Pot, 14615 W. Eight Mile Rd., Detroit, 313-659-6033, thejamaicanpot.com Jinji Korean Cuisine & Soju Bar, 27566 Northwestern Hwy., Southfield, 248-996-8922, newseoulplaza.com

La Dolce Vita, 17546 Woodward Ave., 313-865-0331, ldvrestaurant.net

Joe Bar, 23839 John R Rd., Hazel Park, 248-291-5711, joebar.com

La Feria Spanish Tapas Restaurant, 4130 Cass Ave., Detroit, 313-2859081, laferiadetroit.com

Joe Muer Seafood, 400 Renaissance Center, Suite 1404, Detroit, 313567-6837, joemuerseafood.com

La Gloria Bakery, 3345 Bagley Ave., Detroit, 313-842-5722,

Joe’s Hamburgers, 3041 Biddle Ave., Wyandotte, 734-285-0420, joeshamburgers.net

La Lanterna, 1244 Griswold St., Detroit, 313-962-8821, daedoardo. net/lalanterna

Johnny Noodle King, 2601 W. Fort St., Detroit, 313-309-7946, johnnynoodleking.com

La Marsa, Multiple locations, lamarsacuisine.com La Noria Bistro, 5517 Michigan Ave., Detroit, 313-338-3545, la-noria-bistro.business.site

Jolly Pumpkin, Multiple locations, jollypumpkin.com Kapone’s, 24301 Harper Ave., St Clair Shores, 586-200-5242, kaponesbar.com

La Palma, 113 E. Canfield St., Detroit, 313-833-5000, eatatlapalma.com

Karahi Korner, 27616 Middlebelt Rd., Farmington Hills, 248-5359445, karahikorner.com

La Pecora Nera, 1514 Washington Blvd., Detroit, 313-315-3040,

Kavan’s Tavern, 28970 Hayes Rd, Roseville, (586) 776-3500, kavanstavern.com

La Strada Dolci E. Caffe, 243 E. Merrill St., Birmingham, 248-4800492, lastradadolciecaffe.com

Kid Rock’s Made in Detroit, 2645 Woodward Ave., Detroit, 313-4628620, kidrockrestaurant.com

Lady of the House, 1426 Bagley Ave., Detroit, 313-818-0218, ladyofthehousedetroit.com

King’s Bakery, 4618 Greenfield Rd., Dearborn, 313-551-3027, facebook.com/Kings-Bakery-323090631127671/

Lafayette Coney Island, 118 W. Lafayette Blvd., Detroit, 313-9648198, Laika Dog at UFO Factory, 2110 Trumbull Ave., Detroit, , laikadogdetroit.com/

Kitchen Hanzo, 6073 Haggerty Rd., West Bloomfield, 248-624-8666

Le Banh Mi, 29141 Dequindre Rd., Madison Heights, 248-439-0888, facebook.com/pages/Le-BanhMi/377369605728280

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Lelli’s, 885 N. Opdyke Rd., Auburn Hills, 248-373-4440, lellisrestaurant.com

Lumen Detroit, 1903 Grand River Ave., Detroit, 313-626-5005, lumendetroit.com

McVee’s, 23380Telegraph Rd., Southfield, 248-352-8243, mcvees.com

Leo’s Coney Island, Multiple locations, leosconeyisland.com

Luxe Bar & Grill, 115 Kercheval Ave., Grosse Pointe Farms, 313-9245459, luxebarandgrill.com

Mercury Burger Bar, 2163 Michigan Ave., Detroit, 313-964-5000

Level 2 Rooftop Bar, 535 Monroe Ave., Detroit, 313-420-1990, leveltwodetroit.com

M Cantina, 13214 Michigan Ave., Dearborn, 313-399-9117

Liang’s Oriental Barbeque, 30953 Dequindre Rd., Madison Heights, 248-616-9616, Library Sports Pub and Grill, 42705 Grand River Ave., Novi, 248-3499110, librarypub.com Lilys Seafood, 410 S. Washington Ave., Royal Oak, 248-591-5459, lilysseafood.com

Logan, 115 W. Washington St., Ann Arbor, 734-327-2312, logan-restaurant.com. Lolo Potluck, 3950 Rochester Rd., Troy, 248-817-6763, lolopotluck. com London Chop House, 155 W. Congress St., Detroit, 313-962-0277, thelondonchophouse.com Lou’s Deli, 19440 W. Seven Mile Rd., Detroit, 313-538-0274, lousdeli. net Loui’s Pizza, 23141 Dequindre Rd., Hazel Park, 248-547-1711, louispizza.net Louisiana Creole Gumbo, 2051 Gratiot Ave., Detroit, 313-567-1200, detroitgumbo.com

Mallie’s Sports Grill and Bar, 19400 Northline Rd., Southgate, 734287-0800, malliesbar.com

Momo Cha, 474 Peterboro St., Detroit, momochadetroit.com

MaMang, 300 W 1st Ave., Flint, 810-510-0049, facebook.com/ MaMangFlint

Monroe Market, 555 E. Lafayette Ave., Detroit, 313-223-2999, greektowncasino.com/restaurants/monroe-market/

Mani Osteria, 341 E. Liberty St., Ann Arbor, 734-769-6700, maniosteria.com

Moro’s Dining, 6535 Allen Rd., Allen Park, 313-382-7152, morosdining. com

Marcus Burger, 6349 E. McNichols Rd., Detroit, 313-891-6170,

The Morrie, 511 S. Main St., Royal Oak, 248-216-1112, themorrie. com

May’s Bangkok Express, 254 W Nine Mile Rd., Ferndale, 248-545-3929, facebook.com/ pages/Mays-Bangkok-Express/120565917958691

Lula’s Louisiana Cookhouse, 113 S. Washington St., Owosso, 989-720-LULA (5852), lulascookhouse.com

McShane’s, 1460 Michigan Ave., Detroit, 313-961-1960, mcshanespub.com

Midtown Zef’s, 4160 Woodward Ave., Detroit, 313-831-1210, midtownzefsgrill.com

Miller’s Bar, 23700 Michigan Ave., Dearborn, 313-565-2577, millersbar.com

Maty’s Senegalese Restaurant, 21611 Grand River Ave., Detroit, 313-472-5885

Lucy & The Wolf, 102 E. Main St., Northville, 248-308-3057, lucyandthewolf.com

Michigo Pizza, 255 W. Nine Mile Rd., Ferndale, 248-439-6195, michigopizza.com

Malarkey’s, 35750 Warren Rd., Westland, 734-421-0746, malarkeyswestland.com

The Masters Restaurant, 1775 W. 13 Mile Rd., Madison Heights, 248-588-0915, themastersrestaurant.com

Lucky’s, 160 W. Fort St., Detroit, 313230-0855, fortstreetgalley.org

Michigan Food Sales, 16901 Harper Ave., Detroit, 313-882-7779,

Mike’s Pizza Bar, 2515 Woodward Ave., 313-782-4589, mikespizzabardetroit.com

Maru Sushi, 160 W. Fort St., Detroit, 313-315-3100, marurestaurant. com/detroit

Lucki’s Cheesecake, Multiple locations, luckischeesecakes.com

Michigan & Trumbull Pizza, 160 W. Fort St., Detroit, 313-230-0855, michiganandtrumbull.pizza

Majestic Cafe, 4140 Woodward Ave., Detroit, 313-833-9700, majesticdetroit.com

Marrow, 8044 Kercheval Ave., Detroit, 313-652-0200, marrowdetroit.com

Luciano’s, 39091 Garfield Rd., ClintonTwp., 586-263-6540, lucianosfinestitaliancuisinerestaurant.com

Flavor

MGM Grand Palette Dining Studio, 1777Third St., Detroit (inside MGM Grand Detroit), 313-4651644, mgmgranddetroit.com

Mario’s, 4222 Second Ave., Detroit, 313-832-1616, mariosdetroit.com

Lovers Only, 34 E. Grand River Ave., Detroit, 313-986-1174, loversonlydetroit.com

M&M Cafe, 13714 Michigan Ave., Dearborn, 313-581-5775,

Maine Street Restaurant, 11650 Joseph Campau St., Hamtramck, 313-368-0500, mainestreetrestaurant.com

Lockhart’s BBQ, 202 E.Third St., Royal Oak, 248-584-4227, lockhartsbbq.com

metrotimes

Mexican Village, 2600 Bagley Ave., Detroit, 313-237-0333, mexicanvillagefood.com

Madison’s Pub, 15 N. Walnut St., Mount Clemens, 586-468-7777, madisonspubmtclemens.com

Lockhart’s BBQ, 37 E. Flint St., Lake Orion, 248-690-9362, lockhartsbbq.com

M.C. ’Wiches, 172 W. Nine Mile Rd., Ferndale, 248-439-9424, mcwiches.com

Mad Hatter Bistro, 185 N. Old Woodward Ave., Birmingham, 248-5400000, madhatterbistro.com

Livernois Tap, 567 Livernois St., Ferndale, 248-284-2422, axlebrewing.com/wordpress/livernois-tap

M-Brew, 177 Vester Ave., Ferndale, 248-542-2739, mbrewonline.com

Mex, 6675Telegraph Rd., Bloomfield Hills, 248-723-0800, mex-restaurants.com

Mabel Gray, 23825 John R Rd., Hazel Park, 248-398-4300, mabelgraykitchen.com

Little Z’s, 22428 Greater Mack Ave., St. Clair Shores, 586-585-1000, littlezsbbq.com

Mesa Tacos, 312 S. Main St., Royal Oak, 248-545-1940, likemesa.com

2019

metrotimes.com

The Morrie, 260 N. Old Woodward, Birmingham, 248-940-3260, themorrie.com Motor City Brewing Works, 470 W. Canfield St., Detroit, 313-8322700, motorcitybeer.com Motor City Sports Bar, 9122 Joseph Campau Ave., Hamtramck, 313875-4710, Motz’s Burgers, 7208 W. Fort St., Detroit, 313-843-9186, www. motzsburgers.com Mr. B’s Gastropub, 215 S. Main St., Royal Oak, 248-399-0017, mrbspub.com Mr. Kabob Mediterranean Grille, Multiple locations, mrkabob.com Mr. Miguel’s, 26837 Ryan Rd, Warren, 248-399-0017, mrmiguels. com

Mr. Paul’s Chop House, 29850 Groesbeck Hwy., Roseville, 586777-7770, mrpaulschophouse. com Mudgie’s, 1300 Porter St., Detroit, 313-961-2000, mudgiesdeli.com Myomee Coffee & Dessert Bar, 27566 Northwestern Hwy., Southfield, 248-996-8922, newseoulplaza.com National Coney Island, Multiple locations, nationalconeyisland. com NeeHee’s Indian Vegetarian Street Food, 45656 Ford Rd., Canton, 734-737-9777, neehees.com Nemo’s, 1384 Michigan Ave., Detroit, 313-965-3180, nemosdetroit.com Neopapalis, 500 E. William St., Ann Arbor, 734-929-2227, neopapalis. com Neros Steakhouse, 377 Riverside Dr., Windsor, Ontario, 800-9917777, caesars.com/caesars-windsor Neu Kombucha, 33305 Grand River Ave., Farmington, 248-837-0932, neukombucha.com New Center Eatery, 3100 W Grand Blvd., Detroit, 313-875-0088, newcentereatery.net New Palace Bakery, 9833 Joseph Campau Ave., Hamtramck, 313875-1334, newpalacebakery.com New Seoul Plaza, 27566 Northwestern Hwy., Southfield, 248-9968922, newseoulplaza.com New York Bagel, Multiple locations, newyorkbagel-detroit.com Nick’s 22nd Street Steakhouse, 48900 Van Dyke Ave., Shelby Twp., 586-731-3900, 22ndstreetsteakhouse.com Nico & Vali Italian Eatery, 744 Wing St., Plymouth, 734-207-7880, nicoandvali.com Niki’s Pizza, 735 Beaubien St., Detroit, 313-961-4303, nikisdetroit.com Nobel Fish, 45 E. 14 Mile Rd., Clawson, 245-585-2314, noblefish. com/dining.htm Nomad, 26555Telegraph Rd., Southfield, 313-567-2622, thenomadgrill.com Noodle Art, 555 E. Lafayette St., Detroit, 313-309-5245, greektowncasino.com Noodletopia, 30120 John R Rd., Madison Heights, 248-591-4092, noodletopiami.com Norma G’s, 14628 E Jefferson Ave., Detroit, 313-290-2938, normagscuisine.com Northern Lights Lounge, 660 W. Baltimore St., Detroit, 313-873-1739, northernlightslounge.com

Punch Bowl Social, 1331 Broadway St., Detroit, 313-749-9738, punchbowlsocial.com Pupuseria y Restaurante Salvadoreno, 3149 Livernois Ave., Detroit, 313-899-4020 Que Huong’s, 30820 John R Rd., Madison Heights, 248-588-0998 Queens Bar, 35 E. Grand River Ave., Detroit, 313-285-8019, facebook. com/queensbardetroit The Rattlesnake Club, 300 River Place Dr., Detroit, 313-567-4400, rattlesnakedetroit.com Ray’s Ice Cream, 4233 Coolidge Hwy., Royal Oak, 888-549-5256, raysicecream.com Recipes Restaurant, 2919 Crooks Rd.,Troy, 248-614-5390, recipesinc.com Red Dunn Kitchen, 1331Trumbull Ave. Suite 100, Detroit, 313-8879477, reddunnkitchen.com Red Hots Coney Island, 12 Victor St., Highland Park, 313-868-0766, redhotsconeyisland.com

Dishes from Peacock Indian Cuisine. | Jay Jurma Novi Chop House at Crowne Plaza Detroit-Novi, 27000 Karevich Dr., Novi, 248-305-5210, novichophouse.com O.W.L., 27302 Woodward Ave., Royal Oak, 248-808-6244, owlwoodward.com O’Connor’s Public House, 324 South Main St., Rochester, 248-6082537, oconnorsrochester.com

Otus Supply, 345 E. Nine Mile Rd., Ferndale, otussupply.com Pappy’s Sports Bar and Grill, 517 Monroe St., Detroit, 313-9834000 Paradise Park, 45799 Grand River Ave., Novi, 248-735-1050, paradiseparknovi.com

Red Olive Restaurant, Multiple locations, redoliverestaurant.com

PizzaPlex, 4458 W. Vernor Hwy., Detroit, 313-757-4992, pizzaplex. wordpress.com

Redcoat Tavern, 31542 Woodward Ave., Royal Oak, 248-549-0300

Plaza Deli, 29145 Northwestern Hwy., Southfield, 248-356-2310, theepicureangroup.com

Remas Restaurant, 11444 Joseph Campau, Hamtramck, 313-7070920, remasrestaurant.com

Poke Poke, Multiple locations, eatpokepoke.com

Renshaw Lounge, 210 E. 14 Mile Rd., Clawson, 248-616-3016, renshawlounge.com

Park’s Old Style Bar-B-Q, 7444 Beaubien St., Detroit, 313-873-7444, parksoldstylebar-b-q.com

Polish Village Cafe, 2990Yemans St., 313-874-5726, polishvillagecafe. us

Parks and Rec Diner, 1942 Grand River Ave., Detroit, 313-446-8370, parksandrecdiner.com

Pollo Chapin, 2054 Junction St., Detroit, 313-843-1885

Republic Tavern, 1942 Grand River Ave., Detroit, 313-446-8360, republictaverndetroit.com

Polonia Restaurant, 2934Yemans St., Hamtramck, 313-873-8432, polonia-restaurant.net

Republica, 1999 Coolidge Highway, Berkley, 248-268-3175, republicaberkley.com

Pop’s For Italian, 280 W. Nine Mile Rd., #2, Ferndale, 248-268-4806, popsforitalian.com

River Bistro Detroit, 18456 Grand River Ave., Detroit, 313-953-2225, riverbistrodetroit.com

Portofino, 3455 Biddle Ave., Wyandotte, 734-281-6700, portofinoontheriver.com

Roadside B&G, 1727 STelegraph Rd, Bloomfield Hills, 248-858-7270, roadsidebandg.com

Penthouse, 20771 W. Eight Mile Rd., Detroit, 313-541-7000, penthousedet.com

Premier Events Center, 20400 S. Nunneley Rd., ClintonTwp., 586791-7760, premiereventscenter. com

Roast, 1128 Washington Blvd., Detroit, 313-961-2500, roastdetroit.com

Olga’s Kitchen, Multiple locations, olgas.com

Pepe Z at El Club, 4114 W. Vernor Hwy., Detroit, 313-436-1793, elclubdetroit.com

Prime and Proper, 1145 Griswold St., Detroit, 313-636-3100, primeandproperdetroit.com

Omega Hawg & Dawg Deli, 2100 Hilton Rd., Ferndale, 248-5485700

The Peterboro, 420 Peterboro St., Detroit, 313-833-1111, thepeterboro.com

Prince’s Bakery, 10622 W. Warren Ave., Dearborn, 313-584-4636

Rock on Third, 112 E.Third St., Royal Oak, 248-542-7625, rockon3rd. com

One-Eyed Betty’s, 175 W.Troy St., Ferndale, 248-808-6633, oneeyedbettys.com

Pho Lucky Detroit, 3111 Woodward Ave., Detroit, 313-338-3895, pholucky.net

Prism, 55 E. Lafayette St., Detroit, 313-309-2499, greektowncasino. com

Rogers Roost, 33626 Schoenherr Rd., Sterling Heights, 586-9797550, rogersroost1.com

Original Pancake House, Multiple locations, originalpancakehouse. com

Phoenicia Restaurant, 588 S. Old Woodward Ave., Birmingham, 248-644-3122, phoeniciabirmingham.com

Pronto, 608 S. Washington Ave., Royal Oak, 248-544-7900, facebook.com/prontorestaurantRO

Ronin, 326 W. Fourth St., Royal Oak, 248-546-0888, roninsushi.com

O’Mara’s, 2555Twelve Mile Rd., Berkley, 248-399-6750, omaras. net Oak City Grille, 212 W. 6th St., Royal Oak, 248-556-0947, oakcitygrille. com The Oakwood Grill, 17621 Oakwood, Dearborn, 313-451-8970, theoakwoodgrill.com Oaxaca, 1985 E Wattles Rd.,Troy, 248-528-0462, oaxacatroy.com Old Miami, 39390 Cass Ave., Detroit, 313-831-3830, facebook.com/ theoldmiami Old Shillelagh, 349 Monroe St., Detroit, 313-964-0007, oldshillelagh.com

Ottava Via, 1400 Michigan Ave., Detroit, 313-962-5500, ottavavia. com

Patrick J’S, 3052 12 Mile Rd., Berkley, 248-268-3909, patrickjsirishpub.com Peacock Indian Cuisine, 13736 Michigan Ave., Dearborn, 248-7562585, peacockindiancuisine.com Peepo’s Subs & Shawarma, 10890 Beech Daly Rd,Taylor, 313-2999992, peepossubs.com

Pie-Sci, 5163Trumbull Ave., Detroit, 313-818-0290, piescipizza.com

Rock City Eatery, 4216 Woodward Ave., Detroit, 313-265-3729, rockcityeatery.com

Rose’s Fine Foods, 10551 E. Jefferson Ave., Detroit, 313-822-2729, rosesfinefood.com

Public House, 241 W. Nine Mile Rd., Ferndale, 248-850-7420, facebook.com/publichouseferndale

metrotimes.com

Flavor

Rosie O’Grady’s, Multiple locations, rosieogradysirishpub.com

2019

metrotimes

Royal Oak Brewery, 215 E. Fourth St., Royal Oak, 248-544-1141, royaloakbrewery.com Royal Oak Taphouse, 714 S. Washington Ave., Royal Oak, 248-5489377, royaloaktaphouse.com Royale with Cheese, 4163 Cass Ave., Detroit, 313-315-3014, royaledetroit.com Rugby Grille, 100Townsend St., Birmingham, 248-642-5999, townsendhotel.com Rumi’s Persian Cuisine, 23631 Farmington Rd., Farmington, 248-8763037, rumisflame.com Russell Street Deli, 2465 Russell St., Detroit, 313-567-2900, russellstreetdeli.com Rusted Crow Detroit, 78 W. Adams Ave., Detroit, 313-782-4751, rustedcrowdetroit.com Sabby’s Lounge, 25010 Harper Ave., St Clair Shores, 586-771-5121, sabbys.biz Santorini Estiatorio, 501 Monroe Ave., Detroit, 313-962-9366, santorinidetroit.com

Francobolli at SheWolf. | Tom Perkins

Sappora Sushi, 1913 E. Big Beaver Rd,Troy, 248-250-8484, troysapporo.com

Shatila Bakery, 14300 W. Warren Ave., Dearborn, 313-582-1952, shatila.com

Small Plates, 1521 Broadway St., Detroit, 313-963-0702, smallplates.com

Sushi Coup, 147 W Auburn Rd., Rochester Hills, 248-260-7633, sushicoup.com

Sava’s, 216 S. State St., Ann Arbor, 734-623-2233, savasrestaurant. com

Shatila Bakery, 5741 W. Maple Rd., West Bloomfield, 248-865-8870, shatila.com

Smoke’s Poutinerie, 1300 S. University Ave., Ann Arbor, 734-4081350, smokespoutinerie.com

Sweet Lorraine’s Fabulous Mac N Cheez!, Multiple locations, 847261-4143, macncheez.com

Savannah Blue, 1431Times Square, Detroit, 313-926-0783, savannahbluedetroit.com

Sheeba Restaurant, 10327 Dix Ave., Dearborn, 313-841-9900, sheebarestaurant.com

Social Kitchen and Bar, 225 E. Maple Rd., Birmingham, 248-5944200, socialkitchenandbar.com

Scotty Simpson’s Fish & Chips, 22200 Fenkell Ave., Detroit, 313533-0950, scottysfishandchips. com

Sheeba Restaurant, 13919 Michigan Ave., Dearborn, 313-241-8023, sheebarestaurant.com

Spago Trattoria, 377 Riverside Dr., Windsor, Ontario, 800-991-7777, caesars.com/caesars-windsor

Sweet Potato Sensations, 17337 Lahser Road, Detroit, 313-5327996, sweetpotatosensations. com

Sheeba Restaurant, 8752 Joseph Campau Ave., Hamtramck, 313874-0299, sheebarestaurant.com

Sports and Social Detroit, 28 Henry St., Detroit, 313-782-4778, sportsandsocialdetroit.com

SheWolf Pastificio & Bar, 438 Selden St., Detroit, 313-315-3992, shewolfdetroit.com

Stache International, 1416 E. Fisher Service Dr., 313-974-6895, stacheinternational.com

Shield’s Restaurant and Pizzeria, Multiple locations, shieldspizza. com

Stage Delicatessen, 6873 Orchard Lake Rd., West BloomfieldTwp., 248-855-6622, thestagedeli.com

Sidecar Slider Bar, Multiple locations, sidecarsliderbar.com

The Standard Bistro & Larder, 5827 Jackson Rd., Ann Arbor, 734-2632543, thestandardbistro.com

Second Best, 42 Watson St., Detroit, 313-315-3077, secondbestdetroit. com Selden Standard, 3921 Second Ave., Detroit, 313-438-5055, seldenstandard.com A Serendipity Cakery, 1752 Eureka Rd., Wyandotte, 734-925-6238, cakedropsgalore.com Sgt. Pepperoni’s Pizzeria & Deli, 4140 Woodward Ave., Detroit, 313-833-7272, majesticdetroit. com/sgt-pepperonis-detroit

Silver Spoon Ristorante, 6830 N. Rochester Rd., Rochester Hills, 248-652-4500, silverspoonristorante.com

Shake Shack, 660 Woodward Ave., Detroit, 313-672-0501, shakeshack.com

Sindbad’s Restaurant and Marina, 100 St. Clair St., Detroit, 313-8228000, sindbads.com

Shangri-La Detroit, 4710 Cass Ave., Detroit, 313-974-7669, midtownshangri-la.com Shangri-La West Bloomfield, 6407 Orchard Lake Rd., West BloomfieldTwp., 248-626-8585, dineshangrila.com

metrotimes

Flavor

Station Square + Bar, 1317 Coolidge Hwy,Troy, 248-458-3200, station-sq.com

The Skip, 1234 Library St., Detroit, theskipdetroit.com

Streetside Seafood, 273 Pierce St., Birmingham, 248-645-9123, streetsideseafood.com

Slurping Turtle, 608 E. Liberty St., Ann Arbor, 734-887-6868, slurpingturtle.com

Starter’s Bar & Grill, Multiple locations, startersdetroit.com

Sister Pie, 8066 Kercheval Ave., Detroit, 313-447-5550, sisterpie. com

Slows Bar-B-Q, 2138 Michigan Ave., Detroit, 313-962-9828, find more locations at slowsbarbq.com

Shark’s BBQ, 4845 Rochester Rd., Troy, 248-250-6412, sharksbbq. com

Standby, 225 Gratiot Ave., Detroit, 6873 Orchard Lake Rd., West BloomfieldTwp., 313-736-5533, standbydetroit.com

2019

metrotimes.com

Sullaf Iraqi, 814 W Seven Mile Rd., Detoit, 313-893-5657 Supino Pizzeria, 2457 Russell St., Detroit, 313-567-7879, supinopizzeria.com

Sweetwater Tavern, 400 E. Congress St., Detroit, 313-962-2210, sweetwatertavern.net Sy Thai Café, 459 E. Big Beaver Rd., Troy, 248-817-2694, sythairestaurant.com Sy Thai Café, 315 Hamilton Row, Birmingham, 248-258-9830, sythairestaurant.com Table Detroit, 160 W. Fort St., Detroit, 313-230-0855, fortstreetgalley.org Table # 2 Restaurant, 18925 Livernois Ave., Detroit, 313-340-9550, tablenumber2.com Takoi, 2520 Michigan Ave., Detroit, 313-855-2864, takoidetroit.com TAP at MGM Grand, 1777Third Ave., Detroit, 313-465-1234, mgmgranddetroit.com/en/restaurants/tap-at-mgm-grand-detroit Taqueria El Rey, 4730 Vernor Hwy., Detroit, 313-357-3094, taqueria-elrey.com Taqueria Mi Pueblo, 7278 Dix St., Detroit, 313-841-3315, mipueblorestaurant.pagecloud.com Taqueria Nuestra Familia, 7620 Vernor Hwy., Detroit, 313-842-5668, nuestrafamiliadetroit.com

Taste of China, 27626 Middlebelt Rd., Farmington Hills, 248-4748183, tasteofchinami.com

Tony V’s Tavern, 5756 Cass Ave., Detroit, 313-833-5595, tonyvstavern. com

Villa Restaurant & Pizzeria, 21311 Gratiot Ave., Eastpointe, 586-7781780,

Tatse of Ethiopia, 28639 Northwestern Hwy., Southfield, 248-9055560, tasteofethiopiadetroit.com

Town Pump Tavern, 100 W Montcalm St., Detroit, 313-961-1929, thetownpumptavern.com

Vince’s Italian Restaurant, 1341 Springwells St., Detroit, 313-8424857, vincesdetroit.com

Telway Hamburgers, 6820 Michigan Ave., Detroit, 313-843-2146

Townhouse, 500 Woodward Ave., Detroit, 313-723-1000, eatattownhouse.com

Vinotecca, 210 S. Old Woodward Ave., Birmingham, 248-203-6600, thebirdandthebread.com

Trattoria Da Luigi, 415 S. Washington Ave., Royal Oak, 248-5424444, trattoriapizzeriadaluigi.com

Vinsetta Garage, 27799 Woodward Ave., Berkley, 248-548-7711, vinsettagarage.com

Treat Dreams, Multiple locations, treatdreams.com

Vivio’s Food and Spirits, 2460 Market St., Detroit, 313-393-1711, viviosdetroit.net

Terry’s Terrace, 36470 Jefferson Ave., HarrisonTwp., 586-4632671, terrystime.com Third Street Bar, 4626Third Ave., Detroit, 313-833-0603, Three Blind Mice Irish Pub, 101 N. Main St., Mount Clemens, 586961-6371, threeblindmiceirishpub.com

Trizest Restaurant, 33170 Dequindre Rd., Sterling Heights, 586-2681450, trizest.com

Three Nicks Scoreboard, 18713 Van Born Rd., Allen Park, 313-5638349, 3nicksbars.com

Unburger Grill, 22018 Michigan Ave., Dearborn, 313-633-0881, unburgergrill.com

Toast Ferndale, 23144 Woodward Ave., Ferndale, 248-398-0444, eatattoast.com

Urban Ramen, 4206 Woodward Ave., Detroit, 313-285-9869, urbanramen.com

Toast Birmingham, 203 Pierce St., Birmingham, 248-258-6278, eatattoast.com

Veg-O-Rama, Multiple locations, veg-o-rama.com

Toasted Oak Grill & Market at the Baronette Renaissance, 27790 Novi Rd., Novi, 248-277-6000, toastedoak.com Tom’s Oyster Bar, 318 S. Main St., Royal Oak, 248-541-1186, tomsoysterbar.com

Vertical Wine Bar, 1538 Centre St., Detroit, 313-732-9463, verticaldetroit.com Vicente’s Cuban Cuisine, 1250 Liberty St., Detroit, 313-962-8800, vicente.us

Wolfgang Puck Steak, 1777Third St., Detroit (inside MGM Grand Detroit), 313-393-7777, mgmgranddetroit.com Woodpile BBQ Shack, 303 S. Main St., Clawson, 248-565-8149, woodpilebbqshack.com Woodward Avenue Brewers, 22646 Woodward Ave., Ferndale, 248546-3696, thewabferndale.com Wright & Co., 1500 Woodward Ave. Second Floor, Detroit, 313-9627711, wrightdetroit.com The Wurst Bar, 705 W. Cross St., Ypsilanti, 734-485-6720, wurstbarypsi.com

Voyager, 600 Vester Ave., Ferndale, 248-658-4999, voyagerferndale. com

Xochimilco Restaurant, 3409 Bagley Ave., Detroit, 313-843-0179, xochimilcorestaurant.com

The WaterfrontWyandotte, 507 Biddle Ave., Wyandotte, 734-2869046, thewaterfrontwyandotte. com

Yemen Café, 8740 Joseph Campau Ave., Hamtramck, 313-871-4349 Yuzu Sushi, 32832 Woodward Ave., Royal Oak, 248-556-5444, yuzusushico.com

Watermark Bar & Grille, 24420 Jefferson Ave., St Clair Shores, 586-777-3677, watermarkbarandgrille.com

Z’s Villa, 42 Piquette Ave., Detroit, 313-874-2680, zsvilladet.com

Whistle Stop, Multiple locations, whistlestopdiners.com

Zeoli’s Italian, 110 E 14 Mile Rd, Clawson, 248-397-8050, zeolisitalian.com

The Whitney, 4421 Woodward Ave., Detroit, 313-832-5700, thewhitney.com

metrotimes.com

Flavor

Zingerman’s Roadhouse, 2501 Jackson Ave., Ann Arbor, 734663-3663, zingermansroadhouse. com

2019

metrotimes