The Rib Rack's extensive barbecue menu of hand-held meaty eats will quell carnivorous cravings for any winged, finned, or hoofed beast or vegetable. Opt for a half-rack of its fall-off-the-bone baby-back ribs ($10.95), a 12-piece bucket of chicken ($18.95), or one of its signature ribs and chicken combos like Mark's family style #4, with four pieces of chicken, a half-rack of ribs, and a choice of side ($19.95, serves two to three). Aquaphiles will enjoy the 10-piece shrimp dinner ($8.95) served with choice of potato side and a roll, or the fish 'n' chips ($7.95), while sandwich fans can nosh on a bread-enclosed handful of pulled pork ($4.95) or a blazin' chicken sandwich ($4.95). The Rib Rack's savory side selections feature classic southern specialties such as mac 'n' cheese ($1.95) and collard greens ($2.45), and are sure to evoke memories of childhood picnics or romantic Fourth of July fleeting glances and barbecue-laced first kisses.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
Versed in the culinary traditions of the Mediterranean and Middle East, the chefs at La Feast Restaurant use 100% Halal ingredients to prepare a menu of aromatic dishes, including extensive vegetarian options. Pairs initiate the evening with an appetizer such as hummus, served with a heap of fresh vegetables specifically so that diners can synchronize dipping motions. Come the main course, tandems take their pick of entrees such as a medley of sautéed beef, lamb, chicken, and mushrooms, or sliced swordfish dusted in choice of classic or zesty house spice blends. Those opting for lunch fare can bite into or disassemble with a screwdriver a falafel sandwich enveloping fritters of chickpeas and fava beans, then wash down their cuisine with raw juice blends made from freshly squeezed carrots, oranges, beets, radishes, and apples. Complementing the dishes’ aromas and flavors, La Feast’s décor evokes the Mediterranean and Middle East with archways, hanging tapestries, and ornate tile work adorning the floors and walls.
Northwestern Deli and Grille packs its menu with subs, fresh salads, and grilled and cold sandwiches for tasty lunch noshes and provides a complete catering menu for office-bound diners. Dining duos can select one of the 13 fresh salads, such as the michigan cherry salad, a smattering of assorted greens, dried fruits, blue cheese, granny-smith apples, and walnuts drizzled in a raspberry vinaigrette ($5.95; $7.95 with chicken). Put the fork down and grab a sammie instead, with options ranging from traditional BLTs ($5.95) to grilled-turkey reubens ($6.95).
Once inside Barrio Tacos and Tequila, one is immediately struck by the smoky blues and warm blooms of color that fill the space. Frosted panes of azure glass line one side of the restaurant, and vibrant murals overtake the other walls—the ones that aren't stacked with shelves of tequila bottles, anyway. Orange lights from above branch into glowing tendrils, studding the navy ceiling with miniature suns and illuminating the mortar and pestle on each table. These points of color are akin to the sparks of flavor inside the menu: pleasantly surprising and, in the words of the Detroit News, "bright and well-balanced."
Executive chef Ryan Porter is the brain behind Barrio’s inventive recipes. As a teenager, Ryan cooked for his family every night, honing the creativity that would lead him through American-, Asian-, Italian-, and finally Mexican-themed kitchens. Today, he looks in all cardinal directions for culinary inspiration, fashioning platters in the style of Oaxaca and Acapulco, among other regions. He stuffs tortillas with nine types of taco fillings, including housemade chorizo. On the side, scoops of chili-dusted sweet corn transport guests to Mexico without forcing them to throw out the giant bottle of shampoo they keep hidden under their shirt.
Chen Chow Brasserie's executive chef experimented with gigs as a musician and pro BMX rider before he discovered the culinary arts. After settling on this new career path, he wrangled a team of like-minded chefs to help craft a menu of inventive Asian-inspired cuisine, including miso-infused Chilean sea bass with crispy udon noodles and togarashi-blackened steak fillet. They also craft sushi rolls loaded with exotic ingredients such as forbidden black rice and brûléed salmon, and they occasionally hand over the reins to local celebrities, who design limited-edition maki rolls for charity. In addition to these eclectic morsels, the restaurant curates a collection of rare teas and sakes.
These Asian-fusion meals populate tables in a modern, ornately decorated dining room. Here, a recessed ceiling anchors scroll-shaped lighting fixtures that cast their silhouettes across a backlit wall. Circular booths facilitate hassle-free conversations or games of four-way patty-cake.