Restaurants in Clawson

Grand Traverse Pie Company offers more than 25 flavors of pie baked fresh daily, from ingredients supplied primarily by Michigan vendors, and a savory selection of comforting fare for breakfast, lunch, and dinner. Stock up on sustenance for a long day of street performing by breakfasting on a hearty bacon, egg, and cheese sandwich ($3.49), and add an order of the gooey caramel pecan rolls ($1.99) for a sweet, meal-accompanying treat. Mid- and late-day diners will enjoy the extensive offering of salads and cold or grilled sandwiches, or any of Grand Traverse Pie Company's warm and comforting entrees, such as the piping-hot prime-rib pot pie ($6.99) cloaked in Grand Traverse Pie Company 's famous flaky crust, or the protein-packed broccoli and cheddar quiche ($6.50), for a breakfast-inspired dinner.

Friendly service, a vibrant, warm atmosphere, and an aromatic blend of home-cooked soul-food favorites and Italian dishes render SOHO Detroit a pleasant pit stop for gastronomes. Gargantuan portions emerge fresh-cooked upon ordering from the diverse menu. Clear your throat for the ribs a capella, which come slow-cooked in signature seasoning ($8.50 half-slab, $14 full slab) and can be nicely neighbored with a side like the homemade baked mac 'n' cheese ($4). For a customized Italian plate, build your own pasta dish with five choices of pasta; chicken, beef, shrimp, or meatballs; two veggies, such as tomatoes and peppers; and one of SOHO's sauces, which include marinara, picatta, marsala, and more ($8). Breakfast is served all day every day, including pancake holidays. Rev up your digestive centrifuge for the French-toast breakfast, which slathers warm syrup and honey butter over two thick slices adjacent to two eggs and your choice of turkey links, bacon, or sausage ($7). The attentive owners frequently stalk the floor to ensure satisfaction, and might recommend saving room for the toothsome cupcakes ($2.50).

As guests sit down to eat at Taste of Ethiopia, the first thing placed on the table is a bowl of steamy washcloths. True to the traditional style of Ethiopian cuisine, dishes are served family-style and without silverware; instead, patrons eat with their hands, using gluten-free flatbread called injera.

Jane Slaughter of the Metro Times praised the flavors of the menu, crafted by Chef Meskerem Gebreyohannes, as “so deep and so true … you’ve never really experienced a lentil or a collard so intimately.” Doro we’t, a spicy, slow-cooked chicken stew, celebrates generous amounts of onion as well as the traditional hard-boiled eggs it’s served with. Berbere, a distinctive Ethiopian blend of 12 spices, perfumes dishes of split red lentils and marinated cubes of lamb with rue seed, basil, cardamom, and other aromas.

In her article, Slaughter also relished the restaurant’s distinctive and convivial experience. To encourage the family-style experience, patrons rest around a traditional wicker table with their muskets in plain view, and chef Gebreyohannes makes frequent appearances in the dining room to chat.

Named one of Detroit CityVoters’ top five finalists for Best Indian Restaurant in 2012, Priya Indian Cuisine serves a vast menu of dishes crafted from beloved recipes from across India. Skilled chefs prepare each signature regional dish according to centuries-long traditions, showcasing the smoky, tandoor-cooked meats and unleavened breads of Northern Indian tradition as well as Southern India’s distinctive blends of spices and flavorful sauces. The culinary crew can also be found fueling the kebab-filled clay tandoor oven with charcoal and wood or whipping up rice-based pulaos and biryanis native to the southern city of Hyderabad. To complement the meat-focused dishes, the chefs forge a variety of meatless dishes featuring fresh, housemade paneer to sate the appetites of vegetarians. Eaters can chow down amid the regal dining room’s rich-purple linens, palm trees, and Indian statues or break bread.

Sweet Lorraine's Cafe & Bar wholeheartedly embraces a smattering of influences, apparent in everything from the menu to the music. Nearly 30 years ago, when Lorraine Platman swung open the doors of her namesake restaurant, she had already racked up several years of success in the cheesecake and baked goods businesses. Her familiarity with healthy, homemade food and her artistic inclination found their way to what she calls "world beat cuisine" at Sweet Lorraine's.

Today, chefs churn out an epicurean mélange of plates, from quesadillas stuffed with pear and brie to yellowfin tuna nicoise salad and chicken and shrimp creole. A host of gluten-free options are also available, and a wine list boasts an extensive selection of 25 wines by the glass as well as a host of craft cocktails.

A certified green restaurant, Amici’s Pizza combines environmentally sound practices with gourmet pizzas and martinis—an effort Jane Slaughter of Metrotimes calls, “virtuous […] without a hint of self-righteousness.” Slaughter is just one of many members of the press to praise Amici’s, which boasts a martini bar complete with recycled materials and non-toxic cleaning chemicals. The pizza is made with organic products whenever possible, arriving in vegan, vegetarian, and gluten-free varieties dotted with ingredients such as black beans, smoked corn, and scallions or artichoke, spinach, and walnuts. Traditional, whole-wheat, thin, or gluten-free crusts are topped with a bevy of cheeses, including soy cheese for those who follow a dairy-free diet or are fearful of mozzarella's association with the dark arts.

Amici's staff do more than pull pies from the oven, though—bartenders mix up more than 60 martinis ranging from old favorites such as the sidecar to new inventions such as the pina-tini with rum, vanilla vodka, and pineapple juice. Guests can enjoy libations at the martini bar or while savoring fresh air on the spacious patio.