Voyager is a seafood fine-dining restaurant in Detroit.
Editorially verified May 21, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must 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.
Address: 600 Vester St, Ferndale, MI 48220, Detroit
Chartreuse Kitchen & Cocktails in Midtown next to the Detroit Institute of Arts serves farm-to-table small plates and a herbal-leaning cocktail menu.
Order: Seasonal vegetable composition, duck confit and the bartender's tasting flight.
Tip: Lunch Fridays only; dinner Tuesday through Sunday. Two private dining rooms upstairs.
Mabel Gray on John R Road in Hazel Park serves chef James Rigato's no-set-menu kitchen, five-time James Beard semifinalist Best Chef Great Lakes.
Order: The market plate; whatever the kitchen runs that night, no two services repeat.
Tip: Tuesday through Sunday; bookings on Tock. Twenty-five seats; reservations open four weeks out.
Marrow in the Market on Riopelle Street in Eastern Market is a butcher-shop and brasserie concept from Ping Ho's Marrow Hospitality Group in Detroit.
Order: Dry-aged steak from the in-house butcher counter and a glass from the deep cellar.
Tip: Butcher Bar, City View Lounge and Capital Dining Room across one floor. Book through Tock.
Prime + Proper in Capitol Park on Griswold Street is a modern Detroit steakhouse from Jeremy Sasson's Heirloom Hospitality since November 2017.
Order: Dry-aged ribeye, hash browns and tableside Caesar in a 1912 building.
Tip: Reservations through OpenTable. Cocktail bar takes walk-ins; private dining for groups.
San Morello inside the Shinola Hotel on Woodward serves Southern Italian wood-fired cooking in Detroit. Led by chef Andrew Carmellini. Tasting menu $60-100.
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.
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.
