Wright & Company is a new american small plates fine-dining restaurant in Detroit.
Editorially verified May 21, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must 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.
Address: 1500 Woodward Ave, Floor 2, Detroit, MI 48226
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.
Voyager on Vester Street in Ferndale serves sustainable seafood and a raw bar. Closed Sunday and Monday. Bar runs through 22:00 on weekends.
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.
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.
