The Apparatus Room inside the Detroit Foundation Hotel on Larned Street serves New American cooking in a converted 1929 firehouse. Beard-nominated wine program.
Must order: Wood-roasted half chicken with seasonal vegetables and a glass of Michigan Riesling.
Tip: Breakfast from 07:00 daily. Dinner reservations recommended; the bar is open later.
Address: 250 W Larned St, Detroit, MI 48226
Wright & Company on the second floor of the Wright-Kay Building on Woodward serves James Beard-nominated composed small plates and natural wines in Detroit since 2014.
Order: Three to four shared plates with the burrata, lamb meatballs and an off-list cocktail.
Tip: Reservations strongly recommended for weekend evenings; the bar takes walk-ins from 17:00.
Selden Standard on 2nd Avenue in Detroit's Cass Corridor serves wood-fired seasonal New American cooking. Detroit Free Press Restaurant of the Year 2015.
Order: Wood-fired vegetable plate and the hand-cut pasta of the week.
Tip: Bar seats hold for walk-ins from 17:00. Reservations on OpenTable.
Takoi on Michigan Avenue in Corktown serves modern Thai cooking in a neon-lit room since March 2016. Chef-owner Brad Greenhill runs the Beard-nominated kitchen.
Order: Crispy rice salad, whole-fried fish and the cocktail menu.
Tip: Dinner only, Tuesday through Saturday from 16:00. Reservations open three weeks out.
Joe Muer Seafood inside the Renaissance Center on the Detroit River serves classic Detroit seafood since the 2011 GM Tower revival. Original Joe Muer's dates to 1929.
Order: Pan-fried Michigan whitefish, lobster bisque and a sunset window seat.
Tip: Floor-to-ceiling river view best at golden hour. Reservations on OpenTable.
Caucus Club at street level of the Penobscot Building on West Congress serves an old-Detroit chophouse first opened 1952. Owner-operator George Sboukis reopened the room in 2017.
Order: Dover sole tableside, steak Diane and the classic relish tray.
Tip: Lunch service runs weekdays; dinner Monday through Saturday. Penobscot Building elevators connect.
Voyager on Vester Street in Ferndale serves sustainable seafood and a raw bar. Open since 2017, an oyster-focused kitchen in Detroit's nearest suburb and a 2018 Food and Wine Restaurant of the Year.
Order: Half-dozen East and West Coast oysters and the daily crudo composition.
Tip: Closed Sunday and Monday. Bar runs through 22:00 on weekends.
