Sajouna Cafe derives its name from saj, a Middle Eastern domed grill used to bake traditional flatbread. It’s a fitting homage, as those thin, fluffy disks are the culinary foundation of the eatery. Chefs stuff them with falafel, beef shawarma, and fried veggies, for a sandwich that tests hands’ endurance like a socket puppet performance of Hamlet. In addition to sandwiches and wraps, chefs also dole out whole-fruit smoothies and freshly squeezed juices.
Like chili popsicles and videos of grizzly-bear ballerinas, Italian food is enjoyed around the world due to its versatility and heartiness. The menus at Cariera's are drawn from globally pleasing Italian recipes, and the pastas are homemade. Begin a meal in traditional fashion with an antipasto of steamed mussels ($10.25), calamari Cariera (the family recipe—sautéed squid in lemon butter sauce with tomatoes, onion, and capers, $11.25), or bruschetta ($5.25, add mozzarella, $7.25) and a glass of Chianti Classico Reserva ($10). Settling the debate over whether or not to order pasta, all entrees at Cariera's that aren't made with pasta come with a side of pasta, so you can order your lasagna ($13.25), bistecca di lombo di vitello (chargrilled veal chop with cherry-balsamic reduction, $22), or pollo frangelico (almond-encrusted chicken breasts with Frangelico cream sauce, $15.25) with confidence. A glass of grappa is a fitting dessert as the sun sets on Cariera's breezy outdoor patio ($6).
A juicy burger. Golden-brown fries. Buttermilk-battered fried chicken. Moo Cluck Moo's founders understood the delicious simplicity of these classic meals and built their business around homey, all-American feasts made from quality and often local ingredients.
Chefs hand make each order from responsibly sourced, humane components, such as pork from the Midwest’s Eden Farms pigs, antibiotic-free Andrew & Everett cheese, and hormone-free beef and chicken from animals fed a 100% vegetarian diet. Diners can taste this commitment to quality in every savory bite of a barbecue beef burger or flash-fried chicken sandwich.
The drinks also favor local flavors—sodas are made in Michigan by Northwoods Soda, which eschews high-fructose corn syrup, and floats and milkshakes are made with ice cream from Michigan’s Calder's Dairy Farm. Even the condiments entice taste buds with farm-to-table wholesomeness by using local produce whenever possible and keeping ketchup, mayo, and mustard preservative-free.
Michael's Bar & Grill is all about big TVs, lively crowds, classic eats, and craft beers on tap. Each night, the friendly neighborhood tavern kicks out food and libations to an unpretentious crowd that mingles amid its dark wood paneling, glass dividers, and hanging lamps. The menu leans toward classic crowd pleasers such as wings, half-pound Angus burgers, and prime rib platters that are as filling as the beer is cold. There's the selection at the bar, where beers on tap come from everywhere good beer is brewed or plucked frown the ground, like Alaskan Brewing Co. and local Latitude 42 brewery. After dining, a pool table adds more fun to the mix and an outdoor patio hosts live musicians.
The ovens at Beirut By Night constantly churn out loaves of warm, puffy pita bread, which serve as the perfect vehicles for scooping up morsels of the chefs' authentic Lebanese and Middle Eastern cuisine. From shared platters of hommus and tabbouli to grilled shish kabob skewers and tender steaks, the menu caters to the hungers of vegetarians and meat-eaters alike. Hookah enthusiasts sit in their own separate section of the restaurant, enjoying fragrant tobaccos and giving their loved ones gifts in the form of smoke rings.