San Morello is a southern italian fine-dining restaurant in Detroit.
Editorially verified May 21, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: Margherita pizza from the wood oven, cacio e pepe and a glass of nebbiolo.
Tip: Brunch on weekends 10:00-14:00. The bar counter takes walk-ins on weeknights.
Address: 1400 Woodward Ave, Detroit, MI 48226
The Apparatus Room inside the Detroit Foundation Hotel on Larned Street serves New American cooking in a converted 1929 firehouse. Led by chef Thomas Lents.
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.
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.
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. Led by chef Brad Greenhill. Tasting menu $60-90.
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. Led by chef Brad Smith.
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. Led by chef Rick Hussey.
Order: Dover sole tableside, steak Diane and the classic relish tray.
Tip: Lunch service runs weekdays; dinner Monday through Saturday. Penobscot Building elevators connect.
