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.
The Phat Sammich overrides the objections of sandwich super-egos with enormous heaps of unorthodox ingredients piled between two slices of bread. Tongue-tango with your choice from more than 50 sandwiches, such as the shop's titular Phat Sammich ($8.99), topped with coleslaw, french fries, Swiss cheese, Russian dressing, and your choice from an Orwell novel's worth of meats. The Mexican chicken sandwich ($7.99) piles pulled chicken with chipotle mayo, pepper-jack cheese, and Doritos, and the Pulled Sammich ($7.99), crammed with your choice of pulled pork or pulled chicken on an onion roll, melds a mouthwatering marriage between toppings of barbecue sauce and Funyuns. Vegetarians also have several sandwich-scrapers to peruse, such as the Tomato and Mozzarella ($6.99), with tomato, buffalo mozzarella, pesto, and garlic aioli on grilled Italian. If your inner Andre the Giant keeps you from being totally stuffed, side orders include tater tots ($2.99) and beer-battered onion rings ($3.79).
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.
With its deep-burgundy walls, heavy curtains, and crystal-draped chandeliers, What Crepe?s dining room hearkens back to Belle ?poque?era Paris. The scent of simmering crepe batter and melting cheese further imbues the bistro with an aura of authenticity. Chefs flip more than 50 sweet, savory, gluten-free, and vegan crepe varieties that have earned praise from the Detroit Free Press for their freshness and ability to be delivered through mail slots. Savory standout The Obvious garnishes chicken and caramelized apples with feta, while the Nutty Monkey blends banana and Nutella, then tops them with vanilla ice cream. In addition to crepes, dining companions can share sips of organic tea and the restaurant?s own blend of french-press coffee.